DiscussionsPillsbury Recipe Magazine & Cookbooks

Just brought home the new Pillsbury Magazine and it’s theme this month is Slow Cooker recipes! Yum! I saw one in there that reminded me of something my mom used to make and sure enough- I was right!

I’m talking about the creamy and hearty Stroganoff Round-Steak Strips recipe! My hubby and I MmmMMm-ed through the whole meal. My mom used to make it with egg noodles- but I loved it with rice also. 

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=19482

There are plenty of new recipes in this magazine that aren’t on here just yet- so I thought I share two with you!

I’m going to make this pantry friendly recipe this weekend!

TUSCAN LENTIL STEW

1 ¼ cups Progresso chicken broth (from 32-oz carton) or vegetable broth

1 cup dried lentils, sorted, rinsed

1 ½ lb russet potatoes (3 large), cut into ¾-inch pieces

2 cups chopped onions

3 cloves garlic, finely chopped

2 cans (14.5 oz each) diced tomatoes, undrained

2 teaspoons Italian seasoning

1 teaspoon salt

¼ teaspoon crushed red pepper flakes

1 bag (5 or 6 oz) fresh baby spinach leaves, chopped

Shaved or shredded fresh Parmesan cheese

DIRECTIONS

1. Spray 4-to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except spinach and cheese. 
2. Cover, cook on Low heat setting 8-10 hours
3. Stir in spinach. Cover about 5 minutes longer or until spinach is wilted. Sprinkle each serving with cheese. 

Stirring in fresh herbs and greens at the end of cooking brightens the flavor and color of slow-cooked dishes. In addition to the spinach, try stirring in 2 tablespoons of chopped fresh Italian parsley or basil. 

Food Network Star Sandra Lee has four slow cooker recipes in this month’s magazine!

Here is one:

CHIPOTLE PORK TACOS

1 boneless pork loin roast (3 or 4 lb)

1 package (1 oz) Old El Paso taco seasoning mix

1 jar (16 oz) black bean salsa

2 cans (15 oz each) Progresso black beans, drained, rinsed

2 cubes chipotle bouillon mini cubes crushed

1 bottle (12 oz) beer

1 package (32 oz) 6-inch corn tortillas

1 package (16 oz) shredded cheddar cheese

1 yellow onion, finely chopped

8 limes, quartered

½ head iceberg lettuce or cabbage, shredded

1 bunch fresh cilantro sprigs

DIRECTIONS

1. Rub taco seasoning over pork. Place pork in 5-quart slow cooker; add salsa and beans. Sprinkle with bouillon. Pour bear over pork.
2. Cover, cook on Low heat setting 8-10- hours
3. Remove pork from cooker; place on cutting board. Cool pork slightly. With two forks, shred pork; place is medium serving bowl. Into a 4-cup glass measuring cup, strain sauce through strainer to remove beans. Stir 2 cups sauce and black beans into shredded pork.
4. Serve pork and beans with platters or bowls of warmed tortillas, shredded cheese, chopped onion, lime pieces, shredded lettuce, and cilantro sprigs. 

Did you end up seeing this month’s magazine? Tell us what recipes stuck out to you! 

Or let us know if you tried out the above recipes. 

Sincerely, Cate

PS: If you can’t find the magazine at your local store, click here for more information. 

http://www.Pillsbury.com/magazines-Cookbooks/magazinescookbooks.htm

I made the Tuscan Lentil Stew this weekend and it was just wonderful. Couldn't have been easier to to throw together... though I have to figure out how to stop crying when cutting the onions. [:P] I ended up just cutting baby red potatoes in fourths. I also had fresh parsley on hand- so I was able to throw some in last minute. It was filling but for some reason, it didn't feel too heavy! Hubby really enjoyed this also and said he would eat again. Always a good sign of a keeper. [:)]

If you end up trying it or any of the new recipes- let us know what you think!

Sincerely, Cate

I made the Cuban Flank Steak recipe in the latest Pillsbury magazine over New Years! It was so good! I was going to post recipe, but forgot the book at home. Will post later this week with full review. 

Sincerely, Cate

So here is the recipe I was talking about above. 

Cuban Flank Steak (8 Servings)

1 large onion, thinly sliced

1 medium red pepper, cut into strips (1 ½ cups) 

1 medium green pepper, cut into strips (1 ½ cups) (Hubby doesn’t like green so I used yellow instead) 

1 beef flank steak (2 lbs), cut into 8 pieces

2 tablespoons of chili powder

1 teaspoon of dried oregano leaves

2 teaspoons of dried minced garlic (Just had dried powder garlic)

1 teaspoon of salt

2 tablespoons of lime juice

1 cup Progresso beef flavored broth (from 32 oz carton)

2 cups uncooked regular long grain white rice (I used brown rice because I had it in the house)

1 can (15 oz) Progresso black beans, drained, rinsed. 

1. Spray a 3 ½ to 4 quart slow cooker with cooking spray. In cooker place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt drizzle with lime juice. Add broth.
2. Cover; cook on Low heat setting 8-10 hours
3. About 20 minutes before serving, coke rice as directed on package.
4. Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook for 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving. 

Review: I really enjoyed this, despite it be somewhat of a more expensive meal to make. The only thing I would have added more of is garlic. I probably threw it off by adding powder garlic… but in general I love the taste of garlic. So I would double the garlic powder next time or just add fresh garlic. 

We have enough for a second meal, so I think we’ll have the rest with tortillas and make a batch of guacamole! 

Thanks Cate for your time for the recipe !! I'll try it sometime this week, sounds so good.

hello

this is francisco from el salvador

thanks for your sugestion.

estare pendiente por sus tips.

francisco

[quote user="barbwire8up"]

Thanks Cate for your time for the recipe !! I'll try it sometime this week, sounds so good.

[/quote]

Hi Barbwire8up: Glad to help. Let us know what you think! 

Sincerely, Cate