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Tomato Sprinkles
New product
Our tomato sprinkles consist of California sun-dried tomatoes, ground into small pieces that make them perfect for sprinkling on green salads, pasta salads and a great additive for dips.
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BEEF AND VEGETABLE CASSEROLE
Inspired By: Beef and Vegetable Casserole from The Complete Low-Fat Cookbook
Ingredients:
1 lb. Lean round steak
cooking spray
1 onion, sliced
3 cloves garlic, crushed
2 tsp. PureSpice ® Ground cumin
1 tsp. PureSpice ® Thyme leaves
2 PureSpice ® bay leaves
13 oz can chopped tomatoes
1 lb potatoes, chopped
2 lg. Carrots, thickly sliced
4 zucchini, thickly sliced
8 oz. Mushrooms, halved
8 oz. Yellow squash, halved
2 Tbsp. PureSpice ® tomato sprinkles
½ cup red wine
1/3 chopped parsley
1.Preheat oven to 350. Remove excess fat and sinew from meat. Cut meat into 2 in. cubes. Spray a deep, non-stick frying pan with oil and fry the meat in batches until brown. Remove from pan. Spray pan again, add onion and cook until lightly golden. Add the garlic, cumin and Thyme and bay leaves and stir for 1 minute.
2.Return the meat and any juices to the pan, tossing to coat with spices. Add 1 ½ cups of water and the tomato, scraping the pan. Simmer for 10 minutes, or untilt thickened. Mix in a large casserole dish with the vegetables, tomato paste and wine.
3.Bake, covered, for 1 hour. Stir well, then uncover and bake for 20 minutes. Season, remove bay leaves and stir in parsley.
Inspired By: Beef and Vegetable Casserole from The Complete Low-Fat Cookbook
Ingredients:
1 lb. Lean round steak
cooking spray
1 onion, sliced
3 cloves garlic, crushed
2 tsp. PureSpice ® Ground cumin
1 tsp. PureSpice ® Thyme leaves
2 PureSpice ® bay leaves
13 oz can chopped tomatoes
1 lb potatoes, chopped
2 lg. Carrots, thickly sliced
4 zucchini, thickly sliced
8 oz. Mushrooms, halved
8 oz. Yellow squash, halved
2 Tbsp. PureSpice ® tomato sprinkles
½ cup red wine
1/3 chopped parsley
1.Preheat oven to 350. Remove excess fat and sinew from meat. Cut meat into 2 in. cubes. Spray a deep, non-stick frying pan with oil and fry the meat in batches until brown. Remove from pan. Spray pan again, add onion and cook until lightly golden. Add the garlic, cumin and Thyme and bay leaves and stir for 1 minute.
2.Return the meat and any juices to the pan, tossing to coat with spices. Add 1 ½ cups of water and the tomato, scraping the pan. Simmer for 10 minutes, or untilt thickened. Mix in a large casserole dish with the vegetables, tomato paste and wine.
3.Bake, covered, for 1 hour. Stir well, then uncover and bake for 20 minutes. Season, remove bay leaves and stir in parsley.