|
|
THAI-STYLE BUFFALO WITH JASMINE RICE
Ingredients:
Cooking spray
1 cup thinly sliced onion 1 teaspoon minced garlic (bottled or fresh) 1 pound ground buffalo 1 teaspoon Thai curry paste 1 cup tomato sauce 1/2 cup coconut milk 1 tablespoon brown sugar 1 tablespoon plus 1 teaspoon fresh lime juice 1 tablespoon Asian fish sauce 3 cups hot cooked Jasmine rice Top with sliced green onions and/or chopped cilantro Chopped green onions Instructions:
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
2. Add leek; saute 5 minutes. 3. Add garlic; saute 1 minute. 4. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. 5. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). 6. Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until 7. slightly thickened. 8. Serve with the rice and lettuce wedges, if desired. 9. Garnish with cilantro and green onions, if desired. PIZZA BEANS (A CHILI-TYPE DISH)
Ingredients:
3/4 lb. Lorentz Meats sausage
1 (1 lb) can pinto beans 1 (1 lb) can kidney beans 1 1/2 cup chopped onion 1/2 cup chopped green pepper 3/4 cup sliced black olives 3 cups of canned tomatoes 3/4 teaspoon each: dry oregano and basil 1 garlic clove (or more!!) minced Instructions:
Brown sausage and break into small pieces. Drain and rinse beans and place in Dutch oven or large pan. Add sausage to beans. Saute onion and green pepper. Add olives, tomatoes, and spices. Mix well. Cook 2-3 hours in covered Dutch oven or large pan. Remove cover during the last 15 minutes to reduce liquid. Serve in bowls. Serves 6.
HONEY-ROASTED ROOT VEGETABLES
Ingredients:
1 butternut squash
3 cubed red potatoes 3 parsnips 1 tablespoon olive oil 3/4 teaspoon salt 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 6 garlic cloves, peeled 3 large shallots, peeled and halved Cooking spray 1 tablespoon honey 1 1/2 teaspoons cider vinegar Instructions:
1. Preheat oven to 450 degrees
2. Combine first 9 ingredients in a large bowl; toss well. 3. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. 4. Bake at 450 degrees for 25 minutes or until vegetables are browned and tender. 5. Place vegetable mixture in a large bowl. 6. Add honey and cider vinegar to vegetables, and toss well. |
||||||||||||||||||||||||||||
