Lima Bean Stew

Lima Bean Stew

Lima Bean Stew

Serves: 5
 
Get ready to experience a traditional lima bean stew infused with Peruvian flavors. This is great for lunch or leftovers any day of the week.
Ingredients
  • 1 TABLESPOON OLIVE OIL
  • 1 MEDIUM YELLOW ONION, DICED
  • 4 CLOVES GARLIC, SLICED
  • 2 TABLESPOONS AJÍ PANCA PASTE (OR MILD CHILI PASTE)
  • ½ TEASPOON SMOKED PAPRIKA
  • 1 CUP WATER
  • 1 CUP CANNED TOMATO SAUCE
  • 2 JARS (12 OUNCES EACH) LIMA BEANS (OR 3 CUPS FROZEN)
  • SALT AND PEPPER
  • ½ CUP CHOPPED PARSLEY
 
Instructions
  1. HEAT THE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. WHEN THE OIL IS HOT, ADD THE ONION AND GARLIC. SAUTÉ UNTIL SOFT AND FRAGRANT. STIR IN THE AJÍ AND PAPRIKA AND COOK FOR ANOTHER MINUTE.
  2. ADD THE WATER, TOMATO SAUCE, AND LIMA BEANS TO THE PAN AND COOK, UNCOVERED, OVER LOW HEAT, MAKING SURE TO STIR THE POT EVER FEW MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. TOSS WITH THE FRESH PARSLEY BEFORE SERVING.
  3. NOTE: STORE THE STEW IN THE REFRIGERATOR FOR UP TO FIVE DAYS.
  4. RECIPE AND PHOTO FROM WHOLE BODY REBOOT BY MANUEL VILLACORTA, MS, RD
 
 
 
 
 
 
 
 
 
 
 
 

Easy Stuffed Peppers

Easy Stuffed Peppers

Easy Stuffed Peppers

Prep time:  
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Serves: 4
 
Recipe from Del Monte Bell peppers make easy, wholesome containers for ground beef, zucchini, diced tomatoes and rice. A simple, all-in-one baked dinner ready in about an hour while you relax. See more great Del Monte recipes Easy Stuffed Peppers
Ingredients
  • 3 CANS (8OZ.EA.) DEL MONTE® TOMATO SAUCE, DIVIDED
  • 4 MEDIUM GREEN BELL PEPPER, HALVED LENGTHWISE, SEEDS REMOVED
  • 12 OZ. LEAN GROUND BEEF
  • 1 CUP DICED ZUCCHINI
  • ½ CUP DICED ONION
  • ½ CUP UNCOOKED WHITE RICE
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES, DRAINED
  • UNCOOKED WHITE RICE
 
Instructions
  1. PREHEAT OVEN TO 350°F.
  2. POUR 2 CANS TOMATO SAUCE IN A 13X9-INCH BAKING DISH. PLACE PEPPERS, CUT SIDE UP, OVER TOMATO SAUCE.
  3. COMBINE REMAINING INGREDIENTS IN A MEDIUM BOWL. SPOON MIXTURE INTO PEPPER HALVES.
  4. COVER AND BAKE 50 MINUTES OR UNTIL PEPPERS ARE TENDER CRISP. UNCOVER AND BAKE 15 MINUTES OR UNTIL RICE IS TENDER. SPOON SAUCE OVER STUFFED PEPPERS.
 
 
 

Green Chili Beef Tacos

Green Chili Beef Tacos

Green Chili Beef Tacos

Prep time:  
Cook time:  
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Serves: 6
 
Ingredients
  • 1 POUND LEAN GROUND BEEF, COOKED AND DRAINED
  • 2 (10 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES (10 OZ), DRAINED
  • 1 (1.25 OUNCE) PACKAGE TACO SEASONING MIX
  • ⅓ CUP WATER
  • 12 TACO SHELLS
  • 3 CUPS SHREDDED LETTUCE
  • 1 CUP SHREDDED CHEDDAR CHEESE
 
Instructions
  1. PLACE 1 CAN RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND SEASONING MIX IN A LARGE SKILLET OVER MEDIUM HEAT; MIX WELL. STIR IN WATER AND BRING TO A BOIL. REDUCE HEAT TO SIMMER AND COOK FOR 10 MINUTES; STIRRING OCCASIONALLY.
  2. SPOON MEAT MIXTURE EVENLY INTO EACH TACO SHELL; TOP WITH SECOND CAN OF RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND CHEESE.
 
 

Mushroom Chipotle Chili

Mushroom Chipotle Chili

Mushroom Chipotle Chili

Serves: 6
 
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
  • 4 POUNDS MUSHROOM AND MEAT BASE
  • 3 TABLESPOONS VEGETABLE OIL
  • 2 CUPS YELLOW ONION, DICED
  • 1 TABLESPOON GARLIC, MINCED
  • 2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
  • 2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
  • ⅓ CUP CHILI POWDER
  • 1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
  • 2 TABLESPOONS GROUND CUMIN
  • 2 TABLESPOONS OREGANO, DRIED
  • 1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
  • 1X 12 OUNCE BOTTLE LAGER BEER
  • KOSHER SALT TO TASTE
  • BLACK PEPPER, FRESHLY GROUND TO TASTE
 
Instructions
  1. SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
  2. HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
  3. TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
 

Cheesy Southwestern Four-Potato and Veggie Casserole

Cheesy Southwestern Four-Potato and Veggie Casserole

Cheesy Southwestern Four-Potato and Veggie Casserole

Prep time:  
Cook time:  
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Serves: 6-8
 
Recipe By: United States Potato Board This Cheesy Southwestern Four-Potato and Veggie Casserole with Fire-Roasted Tomato Sauce, Black Beans, Cherry Tomatoes, Caramelized Red Onions, and Fresh Cilantro recipe is courtesy of The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program
Ingredients
  • 2 LARGE RED POTATOES, SKIN ON AND CUBED
  • 2 LARGE YUKON GOLD POTATOES, SKIN ON AND CUBED
  • 1 LARGE RUSSET POTATO, PEELED AND CUBED
  • 1 LARGE SWEET POTATO, PEELED AND CUBED
  • OLIVE OIL
  • SALT
  • BLACK PEPPER
  • 1 EXTRA-LARGE RED ONION, QUARTERED AND SLICED
  • 1 POUND LEAN GROUND BEEF OR TURKEY (OPTIONAL)
  • 1 (28 OZ) CAN ORGANIC, FIRE-ROASTED DICED TOMATOES, DRAINED OF THEIR JUICES
  • 1 DRY PINT CHERRY TOMATOES
  • 1 (15 OZ) CAN BLACK BEANS, DRAINED AND RINSED
  • 1 (15 OZ) CAN YELLOW CORN, DRAINED
  • 1 TEASPOON GROUND CUMIN
  • 1 TEASPOON SMOKED PAPRIKA
  • 1 TEASPOON GRANULATED ONION
  • 1 TEASPOON GRANULATED GARLIC
  • 3 CUPS SHREDDED CHEDDAR AND JACK CHEESE BLEND
  • 2 TABLESPOONS GREEN ONION
  • 1 TABLESPOON CHOPPED FRESH CILANTRO
 
Instructions
  1. PREHEAT THE OVEN TO 400°F AND LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER OR FOIL DRIZZLED WITH A TOUCH OF OIL. ADD ALL OF THE CUBED POTATOES INTO A LARGE BOWL, DRIZZLE WITH A LITTLE OIL, AND SEASON WITH A COUPLE OF GOOD PINCHES OF SALT AND PEPPER; TURN THEM OUT ONTO YOUR BAKING SHEET, AND ROAST FOR 40 MINUTES, OR UNTIL TENDER; THEN, ALLOW THEM TO COOL SLIGHTLY UNTIL THEY CAN BE HANDLED, AND TURN THE OVEN TEMP DOWN TO 350°F. WHILE THE POTATOES ARE ROASTING, PLACE A LARGE NONSTICK SKILLET ON MEDIUM-HIGH HEAT, AND DRIZZLE IN A LITTLE OIL; ADD THE RED ONION, ALONG WITH A PINCH OF SALT AND PEPPER, AND ALLOW THE ONION TO CARAMELIZE FOR ABOUT 10-12 MINUTES, OR UNTIL GOLDEN-BROWN; SPOON OUT ONTO A PLATE OR BOWL, AND SET ASIDE. INTO THAT SAME PAN, ADD THE GROUND BEEF OR TURKEY, IF USING, ALONG WITH A COUPLE OF PINCHES OF SALT AND PEPPER, AND COOK UNTIL NO LONGER PINK; SPOON OUT INTO A BOWL AND SET ASIDE FOR A MOMENT. ONCE THE POTATOES HAVE ROASTED AND ARE SLIGHTLY COOLED, ONCE AGAIN TURN THEM OUT INTO A LARGE BOWL; ADD TO THEM THE FIRE-ROASTED TOMATOES ALONG WITH THE REST OF THE INGREDIENTS THROUGH THE GRANULATED GARLIC, PLUS THE COOKED GROUND BEEF OR TURKEY, IF ADDING, AND ABOUT 1 CUP OF THE CHEESE BLEND (ADD A PINCH OR TWO OF SALT AND PEPPER, IF NEEDED, AS WELL); CAREFULLY TOSS THE INGREDIENTS JUST TO COMBINE. TO ASSEMBLE THE CASSEROLE, ADD YOUR CARAMELIZED RED ONION TO THE BOTTOM OF A 9 X 13 LIGHTLY OILED CASSEROLE DISH, AND TURN THE POTATO/VEGGIE MIXTURE OUT OVER TOP; GARNISH THE CASSEROLE WITH THE REST OF THE CHEESE BLEND, AND BAKE FOR ABOUT 20 MINUTES, OR UNTIL THE CHEESE IS MELTED; FINISH WITH THE CHOPPED GREEN ONION AND THE CILANTRO.