a'l’e Ravilani» (©bserüer
Page IO
September 19. 2012
continued
from page 8
Ajiaco
(Beef and Pepper Stew)
This Latino stew uses leftover roast beef, sweet red peppers,
and creamy baby potatoes simmered together in a spicy
broth.
Ingredients:
Pillsbury Cake
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80% Lean, 20% Fat Ground Beef
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Directions:
1. Heat the canola oil in a Dutch oven over medium heat. Stir in
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4 75 Io 7.75-02 Selected raneties.
2 4 -o z S e le c te d varieties
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Orgarsc Heirloom tomatoes, $3.99 ».
(
Regular Club Price $3 99ea. Or
I
Tillam ook B utter
16-02.
Regular or Unsalted
599
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i
*10
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• 2 tablespoons canola oil
• 1 cup thickly sliced shallots
• 2 tablespoons minced garlic
• 2 red bell peppers, cut into 1 inch pieces
• 1 1/2 teaspoons chipotle chile powder, or to taste
• 2 teaspoons ground cumin
• 3 cups cubed cooked roast beef
• 1 pound baby red potatoes, cut in half
• 2 cups water
• 1 quart beef broth
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped parsley
2 hard-cooked eggs, sliced 1/4 inch thick
shallots, garlic, and red pepper; cook until the shallot has soft
ened and turned translucent, about 4 minutes. Sprinkle in the
chipotle powder and cumin; cook 30 seconds until fragrant.
2. Add the roast beef and red potatoes, pour in the water and beef
broth. Bring to a boil over high heat, then reduce heat to medium-
low, cover, and simmer until the potatoes are tender, about 30
minutes. Stir in the oregano, and season to taste with salt and
pepper.
3. Stir in chopped parsley before serving. Garnish each bowl with
a few slices of hard-cooked egg.
H e a lth y C h o ice M e a ls
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a /
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C to W A w T
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Ingredients
•
•
•
•
•
•
•
2 1/4 cups all-purpose baking mix
1/2 cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
1/4 cup sour cream
2 tablespoons Dijon mustard
1/3 cup milk
1 egg, lightly beaten
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Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together baking mix, cheese, and
rosemary.
3. In a separate bowl, stir together sour cream, mustard, and milk.
Stir wet mixture into dry mixture until well combined. Drop dough
in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
4. Bake in preheated oven 12 to 15 minutes. Serve warm.