EGN's Recipe of the Week

Week of Sunday, January 20, 2013 Weekday Mealtime Salvation Complete Meals in 30 Minutes or Less Smoky Southwest Chicken and Wild Ri...

Week of Sunday, January 20, 2013

Weekday Mealtime Salvation

Complete Meals in 30 Minutes or Less

Smoky Southwest Chicken and Wild Rice Soup
Stir-Fried Ginger Beef and Broccoli
Chicken Mediterranean Pizza
Family Fiesta Soft Tacos
Enchiladas Grandes

(Family Features) "What's for dinner?" It's often the most dreaded question of the day. Between school, activities, work and life, there are nights the big dinner decision doesn't happen until the last possible minute.
Fortunately, the answer is probably right in your pantry - canned food. Canned foods are not only convenient and budget-friendly, they reduce your cooking time and inspire wholesome and delicious meals your family will love.
Canned items are also one of the best ways to get food directly from the farm to your family's table. Because many fruits and vegetables are canned directly after harvest, the canning process seals in foods' freshness and natural goodness, retaining their taste, quality and nutrients. Canned vegetables and fruits often provide as many vitamins and as much dietary fiber as their fresh and frozen counterparts.
So when you're cooking with canned foods, you can feel confident that you're serving your family a high-quality, hearty, home-cooked meal. And, most importantly, you know what's for dinner. It's in your pantry (a.k.a. your "Cantry.")
For more recipes, visit www.Facebook.com/CansGetYouCooking and www.Pinterest.com/CansGetUCooking.

Canned Food Items for a Well-Stocked "Cantry"

  • Canned vegetables (peas, corn, carrots, mushrooms, artichoke hearts, spinach)
  • Canned tomatoes (sauce, paste, diced, crushed, whole)
  • Canned beans (black, pinto, garbanzo, navy)
  • Canned fruit (pears, pineapple, peaches)
  • Canned seafood (salmon, shrimp, tuna)
  • Canned flavored beans (baked, refried, seasoned)
  • Canned broth
  • Condensed soups
  • Canned meat (chicken, turkey, roast beef)

Smoky Southwest Chicken and Wild Rice Soup


Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, sliced carrots, drained
  • 2 cans (3 ounces each) premium chunk chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Pinch ground chipotle chile
  • 1 cup shredded, pepper jack cheese, divided
  • 1/3 cup evaporated fat-free canned milk or heavy cream
  • 3 tablespoons chopped cilantro
  • Cilantro sprigs for garnish

Preparation
  1. In a large saucepan, heat oil over medium-high heat; add onion and celery. Sauté, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.

Serves
Serves 6
Notes, Tips & Suggestions
Recipes and images courtesy of Mealtime.org.
Preparation Time:
15 minutes
Cook Time:
25 minutes

Stir-Fried Ginger Beef and Broccoli


Ingredients
  • 12 ounces beef sirloin strip steak, cut in 1/4-inch strips
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons dark molasses
  • 2 teaspoons cornstarch
  • Pinch crushed red pepper flakes
  • 1 tablespoon vegetable oil (divided)
  • 1/2 large red onion, cut in 1/2-inch chunks
  • 1/2 cup canned corn kernels
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 large garlic clove, minced
  • 1 tablespoon minced gingerroot
  • 1 cup canned, diced tomatoes, drained
  • 4 cups (12 ounces) broccoli florets, cut in bite-size pieces
  • 1/2 cup water
  • 1 scallion, roots trimmed, thinly sliced

Preparation
  1. Toss beef, soy sauce, water, molasses, cornstarch and crushed red pepper in a mixing bowl until the beef is uniformly coated; set aside for 15 minutes.
  2. Heat wok over high heat until smoking hot. Add 1 teaspoon oil. Add onion and stir-fry until translucent, about 1 minute. Add corn and mushrooms and stir-fry until heated through, about 1 minute. Add garlic and ginger and stir-fry another 30 seconds. Transfer to a clean mixing bowl.
  3. Add another teaspoon of oil to the wok and heat until smoking. Add beef and stir fry until browned, about 3 minutes. Add diced tomatoes and continue cooking until beef is cooked through, scraping any brown bits clinging to the surface of the wok into the mixture. Transfer to bowl with vegetables.
  4. Add remaining oil to wok. Add broccoli florets and stir-fry until bright green, about 1 minute. Add 1/2 cup water, toss with broccoli, cover and steam until broccoli is tender, about 2 minutes.
  5. Uncover, return vegetables and beef to broccoli, and toss until everything is combined. Scrape onto a large serving platter. Garnish with sliced scallion.

Serves
Serves 4
Notes, Tips & Suggestions
Recipes and images courtesy of Mealtime.org.
Preparation Time:
20 minutes
Cook Time:
10 minutes

Chicken Mediterranean Pizza

Ingredients
  • 2 teaspoons cornmeal
  • 1 refrigerated pizza crust (12 to 14 inches), unbaked
  • 1/2 cup prepared pesto sauce
  • 1/2 cup canned, diced tomatoes, drained
  • 1 can (5 ounces) chunk chicken breast, drained and flaked
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Pinch crushed red pepper, if desired

Preparation
  1. Heat oven to 400°F.
  2. Sprinkle cornmeal on bottom of pizza pan.
  3. Place pizza crust over cornmeal. Spread pesto sauce over surface of crust. Top with remaining ingredients.
  4. Bake 15 minutes or until cheese is melted and edges are browned.

Serves
Serves 4
Notes, Tips & Suggestions
Recipes and images courtesy of Mealtime.org
Preparation Time:
5 minutes
Cook Time:
15 minutes

Family Fiesta Soft Tacos


Ingredients
  • 1 teaspoon vegetable oil
  • 1/2 cup diced onion
  • 1 pound extra-lean ground beef or turkey
  • 1 can (4 ounces) diced, mild green chiles
  • 1 can (14.5 ounces) diced tomatoes, no salt added, drained
  • 1/2 cup drained canned corn
  • 1/2 cup drained and rinsed canned red kidney beans
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Salt, to taste
  • Spray oil
  • 8 8-inch whole-wheat flour tortillas, warmed according to package directions
  • 1/2 cup shredded Monterey
  • Jack cheese
  • 1 cup finely shredded lettuce
  • 1 cup diced avocados

Preparation
  1. Heat oil in a large skillet over medium-high heat. Add onion and sauté until lightly browned, stirring often, about 4 minutes. Add beef and cook until lightly browned, about 4 minutes.
  2. Add chiles, tomatoes, corn, beans, chili powder, cumin and pepper and stir until heated through, about 3 minutes.
  3. Season to taste with salt, if needed. Transfer to a serving bowl and keep warm.
  4. To serve, plate up warm tortillas, dish up cheese, lettuce, and avocado (if desired). Serve with taco meat filling. Assemble and enjoy.

Serves
Serves 8
Notes, Tips & Suggestions
Recipes and images courtesy of Mealtime.org.
Preparation Time:
15 minutes
Cook Time:
10 minutes

Enchiladas Grandes


Ingredients
  • Spray oil
  • 4 (6-inch) corn tortillas
  • 2/3 cup canned red enchilada sauce
  • 2 tablespoons reduced-fat sour cream
  • 1 cup warm taco meat filling (from Family Fiesta Soft Tacos recipe)
  • 1/4 cup finely shredded sharp, cheddar cheese
  • 1 tablespoon finely chopped cilantro

Preparation
  1. Preheat oven to 375°F
  2. Heat large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side; keep warm.
  3. While tortillas are cooking, pour 1/3 cup enchilada sauce into a pie plate or small rectangular baking dish, about 6 x 10 inches. Mix the remaining sauce with sour cream; set aside.
  4. Mix meat filling, cheese and cilantro in medium mixing bowl.
  5. To assemble: Fill a tortilla with 1/4 cup of the meat mixture, and roll up like a tight cigar. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour enchilada/sour cream mixture over enchiladas. Cover tightly with foil and bake until sauce is bubbling, about 15 minutes. Top with green onions.

Serves
Serves 2
Notes, Tips & Suggestions
Recipes and images courtesy of Mealtime.org.
Preparation Time:
5 minutes
Cook Time:
20 minutes
SOURCE:
Can Manufacturers Institute

Soup Essentials

Hearty Pasta Fagiole with Ham
Winter Root Vegetable and Ham Soup

(Family Features) Few things warm your body and soul quite like a bowl of hot and hearty soup on a chilly day. Don't be left out in the cold this winter. Make sure you have a pantry stocked with the right ingredients to make a delicious, comforting soup any time your taste buds desire. Here's what you need:
Grains and Legumes - Grains, pastas and legumes are a must. They offer filling fiber along with great taste and texture.
  • Brown rice
  • Long grain rice
  • Rigatoni
  • Small pastas such as orzo or ditalini
  • Farfalle
  • Egg noodles
  • Canned beans such as pinto, black, cannellini/white kidney, and lentils
  • Couscous
  • Quinoa or barley
Vegetables - Adding two or three vegetables to a recipe brings color, flavor and vitamins to your soup.
  • Roasted peppers
  • Canned corn
  • Canned tomatoes
  • Dried mushrooms
  • Onions
  • Carrots
  • Celery
Broths and Stocks - For an inexpensive way to season your soup, make your own stock and freeze it for whenever you need it. You can also buy broth at the grocery store and save in your pantry until needed. Either way, make sure to keep a variety on hand for different kinds of soup.
  • Low sodium chicken broth or stock
  • Beef broth or stock
  • Vegetable broth or stock
  • Soup bases, such as turkey, chicken or beef
Proteins - Make sure to hold onto your leftovers. Ham, bacon, turkey, chicken, beef and sausage can all be great flavor additions. These two soup recipes will help you enjoy every last bite of your remaining Smithfield ham and its rich, smoky flavor.

Stock up on soup essentials today so you can enjoy the perfect soup any time you want. You can find more recipes and tips like these at www.smithfield.com.

Hearty Pasta Fagiole with Ham


Ingredients
  • 2 cups leftover Smithfield ham, diced
  • 2 tablespoons olive oil
  • 2 16-ounce cans white kidney beans, drained and rinsed
  • 1 large tomato, diced
  • 4 large garlic cloves, minced
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh chopped parsley
  • 2 cups ditalini or tubetini pasta, cooked
  • 2 cups chicken broth
  • Grated Parmesan cheese

Preparation
  1. In 3-quart saucepan over medium heat, in hot oil, cook garlic, about 3 minutes, until softened. Add white kidney beans, tomato, chicken broth, ham and pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally.
  2. To serve, stir in parsley. Serve with grated Parmesan cheese.

Serves
6

Winter Root Vegetable and Ham Soup


Ingredients
  • 2 cups leftover Smithfield ham, chopped
  • 2 tablespoons olive oil
  • 1 large leek, chopped
  • 4 cups diced butternut squash
  • 2 medium carrots, peeled and diced
  • 2 large Yukon gold potatoes, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon ground black pepper
  • 2 cups chopped escarole
  • 3 cups vegetable broth

Preparation
  1. In medium saucepan, heat olive oil over medium heat. Add leeks and garlic; cook, stirring occasionally, until soft, about 5 minutes. Stir in cumin; cook 1 minute until fragrant.
  2. Stir in broth, butternut squash, carrots, potatoes, parsnip, Smithfield ham and pepper. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes until vegetables are almost tender, stirring occasionally. Add escarole; cook 5 minutes longer.

Serves
6
SOURCE:
Smithfield

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