2½ pounds boneless chuck roast, cut into 1-inch pieces
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 medium yellow cooking onion, halved and thinly sliced
2 garlic cloves, minced
¼ cup all-purpose flour
2 bottles (11.2 ounces each) Irish draught stout
6 medium red potatoes, cut into 1-inch pieces (about 1 pound)
3 thyme sprigs
2 medium carrots, chopped
3 cups less-sodium beef broth
2 cups thinly sliced green cabbage
Chopped fresh parsley for garnish
In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.
In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.
Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
Words cannot express hummus you will love this trio! For the perfectly smooth and flavorful hummus, give these variations a blend.
1 can Food Club® chickpeas
1/3 cup lemon juice
1 garlic clove
2 tbs. extra virgin olive oil
salt to taste
2-3 tbs. water (dependent on desired consistency)
In a food processor, add all ingredients and blend for 45 seconds. Remove lid, scrape down sides, and process for 30 more seconds. Repeat once more for a fluffy texture.
Serve with your favorite chips, pretzels or naan.
Spice up your hummus just a little by blending green chilies with a hint of olive oil. Simply top your hummus for added flavor.
Roasted Red Pepper
Whole and roasted red bell pepper will take your hummus to the next level. Roast your red peppers over an open flame (gas stove tops work perfectly for this). Once they have cooled, peel the char and blend with a little olive oil. Top your hummus and enjoy!