Wednesday, February 9, 2011

Argentina Corned Beef Canned Cuisine "Jenni Series"


In our household, you would know who did the grocery from the contents of our pantry. Tom buys the basics: canned tomatoes, pasta, EVOO, cereals, beans, you get the picture. I buy the "essentials": Century Tuna tuna in brine and hot & spicy, Century Tuna tuna loaf, spicy tuyo, bagoong, and Argentina corned beef.

Tom tells me that canned goods are my "downfall" when it comes to healthy eating. I disagree. If anything, they keep me sane. Haha!

To prove to him that I can make canned goods to "can be good" here's a recipe inspired by Argentina's 'Canned Cuisine Chef's Series'—a demo on how corned beef can be an inspiration to create new dishes.

Corned Beef and Potato Hash Stuffed Bell Peppers, Basmati Rice and Black Beans

Taste: 5
Level of easiness: 4
Impress the guest factor: 5



1 can of Argentina Corned Beef (260 grams) or 2 cans of Argentina Corned Beef Lite
4 pcs of medium size bell peppers, 1 medium size potato
Tip: Cut the potatoes in cubes and leave the skin on. Potato skins are nutritious and contain a lot of fiber, which is essential for a healthy diet.
Whole wheat panko-style bread crumbs (available at Healthy Options), EVOO (extra virgin olive oil)
Tip: You can make your own whole wheat bread crumbs by toasting day-old whole wheat bread and grind it using a food processor or a mortar and pestle.

Easy peasy:

Step 1: Heat up the oven at 350°. Cut tops off peppers; remove seeds and membranes.
Step 2: Fry the potato hash in EVOO.
Step 3: Add the corned beef.
Step 4: Stuff the bell peppers with the corned beef and hash.
Tip: To keep the bell peppers upright, use muffin pans or meat loaf pans.

Step 5: Top it off with the whole wheat bread crumbs. Drizzle EVOO on the bread crumbs to give them a golden color.
Step 6: Bake at 350° for 15 minutes.

Basmati rice and black bean recipe:

  • 1 cup basmati or brown rice, uncooked 
  • 1 can Full Circle black beans (available at Rustan's grocery)
  • 2 1/4 cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 1 clove garlic, minced
 Easy peasy:
  • Heat the oil sauce pot over medium-high heat. Sauté garlic, leek, and uncooked rice. Stir in (drained) black beans and cook until just warmed through, about 1-2 minutes. 
  • Add the rice and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Serve with a smile!:D
The whole wheat panko-style bread crumbs give this dish a bit of crunch. So yummy!
Corned beef goodness!

I have a super yummy Century Tuna recipe I'll be posting soon. Tune in!

Shoppingero/shoppingera, what's inside your pantry?


dude where's my ipod said...

You forgot my other basic essentials, like beer, wine, dark chocolate, yoghurt, brown rice, salsa, and maple syrup.

Kelly Chan said...

looks yummy! another new healthy dish to surprise my hubby with. since i discovered your blog, hindi na paulit-ulit ang ulam namin. thanks again for sharing!:)

mitch_casas said...

looks like a expensive cuisine. hehe. great shots. kagutom. hehe. thanks for sharing. you indeed prove yourself. :)

Jen said...

looks so yummy! i'm going to give this a try.

AVA T.♥ said...

wow this is amazing! I'm just starting to learn how to cook and I didn't know a canned of corn beef could look so good!:) you're SO creative around the kitchen, ms. jenni!

cristina said...

Wow! I love this! I used to cook corned beef with potatoes too but i never thought that it could be like this! clap clap! so creative ms jenni!

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