Best Southwestern Sunset Stew With Soft Polenta Ww Core Recipes

TAMALE PIE FOR TWO (WW CORE)

Steps:

• Pre-heat oven to 350 degrees.
• In a non stick skillet, brown the ground beef and break it apart using a spoon. Add the onions and green peppers and garlic. Once the meat is cooked, drain off any excess fat. Alternately, transfer the contents of the pan to a plate lined with two paper towels, wipe skillet and return beef to pan.
• After draining excess fat using either method, add the tomatoes, corn, chili powder and 1/2 tablespoon of cornmeal. Bring the mixture to a simmer. Transfer to a one quart casserole.
• Place the milk, cornmeal and salt in a small saucepan and bring to a light boil. Reduce to a simmer and stir frequently until thickened. Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
• In a small bowl beat the egg whites by hand until foamy. Slowly add in the cornmeal, stirring to make sure it does not scramble the egg. Add the soy cheese/cheese if using.
• Top the casserole filling with the cornmeal mush.
• Bake for 25 to 30 minutes the top should be puffed and lightly browned.

SOUTHWESTERN CORN AND HOMINY SAUTE (WW CORE)

Steps:

• Remove the frozen corn from the freezer to begin defrosting.
• To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
• Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
• Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
• Remove from heat and mix in the cilantro and lime juice.
• Serve with lime wedges.

GREEK POTATO, ZUCCHINI, AND BEAN STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
• Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
• Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
• Stir in parsley, dill, oregano, and pepper.
• Ladle into bowls and garnish with cheese.

SOUTHWESTERN PORK STEW

Steps:

• Adjust oven rack to lower-middle position. Heat oven to 300. Heat oil over medium-high heat until shimmering. Add onions; cook until softened, about 5 minutes. Stir in garlic, oregano and chili powder. Cook about 30 seconds. Add pork. Coat with the spices. Cook until meat is no longer pink, about 6 minutes.
• Stir in tomatoes with their juice and the broth. Bring to a simmer. Cover. Transfer the pot to the oven. Cook until meat is tender, about 1.5 hours.
• Remove pot from oven. Transfer the pork to a cutting board. Stir the hominy into the broth. Bring to a simmer on the stovetop. Cook uncovered, for 20 minutes, removing any fat that rises to the top.
• Meanwhile, when the meat is cool, shred it using your fingers. Discard any gristle. Put meat back into the pot.
• Before serving, season with lime juice; salt and pepper if desired.
• TO MAKE AHEAD: It can be cooled, covered and chilled for up to 4 days or frozen for up to 1 month. Reheat over low, adding more water or broth to adjust consistency. Season with additional lime juice before serving.

SOFT POLENTA

Steps:

• Combine water and stock in a large saucepan; bring to the boil.
• Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.
• Add milk and cheese; stir until cheese melts.

VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
• Stir in the spices and cook one more minute.
• Stir in beans, corn, and tomato sauce. Remove from heat.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
• Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).

SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)

Steps:

• In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
• Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
• Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
• Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
• About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
• Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
• * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.