Ginger Lime Basmati Rice

Ingredients

3 cups Monaco Basmati Rice
1/8 cup wild rice
1 teaspoon salt
1 Tablespoon butter
½ teaspoon grated lime
¼ teaspoon grated fresh ginger
fresh cilantro for garnish

SERVES 6 | TIME 30 MIN

3 cups Monaco Basmati Rice
1/8 cup wild rice
1 teaspoon salt
1 Tablespoon butter
½ teaspoon grated lime
¼ teaspoon grated fresh ginger
fresh cilantro for garnish

Directions

Place the rice in a colander and rinse under cold running water until water runs clear.
Drain well.
Place 4 ½ cups water in a pot
Add rice, salt, butter, lime & ginger and bring to a boil.
Then reduce heat to a simmer, cover & cook 15 minutes.
Remove from stove and fluff rice with a fork.
Cover again until time to serve.
Garnish with chopped fresh cilantro, sliced lime.
Great with a chicken curry.

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Eggplant Caponata

Ingredients

3/4 cup diced celery
1 cup chopped carrots
1 large chopped onion
1 1/2 cups Monaco Extra Virgin Olive Oil
5 crushed cloves garlic
3 large eggplants, removing half the skin and cut into large cubes
1/2 cup drained Monaco Capers
1 1/4 cups Monaco Sliced Greek Kalamata Olives
¾ cup Monaco Almonds, chopped
2 tablespoons brown sugar
1/2 cup Monaco Red Wine Vinegar
2 cups Monaco Tomato Puree
10 leaves fresh basil
Salt and pepper to taste
Zest of 1 lemon

SERVES 4 | TIME 1 HOUR 15 MIN

Directions

Place the olive oil in a casserole pot.
Add the celery, onion and carrots and cook over medium heat until caramelized.
Add garlic and cook until soft and golden.
Add the eggplant and toss until they have absorbed the oil.
Once moist, turn the heat on high and continue cooking about 10 minutes until tender and smaller in size.
Add olives, capers & almonds and continue tossing.
Add vinegar & brown sugar mixing until the vinegar has reduced.
Add tomato puree, basil & seasonings. Reduce heat and cook until moist.
Remove from heat and let rest a few minutes before serving.
Garnish with fresh basil leaves and lemon zest.

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Creamy Corn Polenta

Ingredients

2 ½ cups chicken broth
2 tablespoons unsalted butter
1 cup polenta
Salt to taste
1 cup Monaco Whole Kernel Corn, well drained

SERVES 4 | TIME 30 MIN

2 ½ cups chicken broth
2 tablespoons unsalted butter
1 cup polenta
Salt to taste
1 cup Monaco Whole Kernel Corn, well drained

Directions

Place the broth, butter & salt in a large sauce pan and take to a boil.
Add the polenta and gently whisk until it begins to thicken.
Approximately 2 to 3 minutes,
Cover & cook until thick.
Stir continuously with a flat wooden spoon so that it doesn´t stick to the pot, for about 20 minutes.
In a food processor, blend the corn until it becomes a puree and stir it into the polenta mixture.
Season with salt to taste.
Serve as a side dish with a warm beef stew.

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Pasta Puttanesca

Ingredients

Ingredients General
1 lb. dry spaghetti
¼ cup Monaco Olive Oil
1 ½ cups Monaco Sliced Black Olives
½ cup drained Monaco Capers
½ cup chopped fresh basil
¼ teaspoon red pepper flakes
3 cups tomato sauce, as follows
½ cup grated Monaco Parmesan cheese

Ingredients for the Tomato Sauce
Monaco Extra Virgin Olive Oil
1/2 teaspoon Monaco Minced Garlic
1 chopped celery stick
1 chopped onion
1 chopped carrot
Butter
4 cups canned Monaco Diced Peeled Tomatoes
Salt & Pepper to taste.

SERVES 4 | TIME 1 HOUR

Directions

For the tomato sauce:
In a large pot add onion, garlic and a dash of olive oil & saute until transparent and tender.
Add carrots and celery and season with salt & pepper.
Keep sautéing until tender.
Add the tomatoes and bay leaves and cook simmered for about 45 minutes.
Retrieve from heat.
Add 1 tablespoon butter.
Process until smooth.
For the pasta:
Fill a large pot with water and add salt.
Take to a boil.
Add pasta and stir constantly.
Cook according to the indications on package until al dente.
In a separate pan, heat oil and sauté olives, pepper flakes and capers at a medium heat. Reduce and add tomato sauce, simmering for 10 minutes, stirring occasionally.
Drain pasta. Add pasta to the sauce.
Serve and top with grated Parmesan cheese.
Enjoy warm.

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Easy Chili con Carne

Ingredients

1 Tablespoon Monaco Canola & Olive Oil.
1 large onion, chopped
1 red pepper
1 Tablespoon Monaco Minced garlic in oil
1 teaspoon hot chili powder
1 teaspoon Monaco Red Hot Pepper Paste
1 teaspoon paprika
¾ teaspoon marjoram
½ lb. lean ground beef
4 cups canned Monaco Diced Peeled Tomatoes
2 tablespoon Monaco Tomato Puree
2 cups canned Monaco Red Kidney Beans
1 tablespoon sugar
1 teaspoon Salt.
Freshly ground pepper.

SERVES 4 | TIME 1 HOUR

Directions

Dice all your vegetables into small squares.
In a large pot, hear oil over medium heat.
Add onions and cook until translucent, stirring frequently.
Add garlic, red pepper, chili and paprika and stir for another 5 minutes.
Begin to brown the beef breaking it up in the pan and stirring until it is brown and evenly minced.
Add the chopped tomatoes with a third of its liquid and the tomato puree. Add the marjoram, sugar, salt & pepper.
Once bubbly, over and reduce heat to a minimum.
Stir occasionally ensuring that ii does not stick to the pot. Add water and stir if necessary.
Now add the drained red kidney beans and stir them into the mix, cooking for another 10 minutes.
Adjust seasoning and cook 5 minutes longer.
Remove and let stand 10 minutes before serving.
Garnish with grated Monaco Gouda Cheese and slivered scallions.

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Spicy Tuna Cakes

Ingredients

1 large potato peeled and diced
1 egg
¼ cup chopped onion
1 1/2 cups Monaco Tongol Tuna
1 tablespoon Monaco Olive Oil
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasonings
¼ teaspoon paprika
salt & pepper to taste

SERVES 4 | TIME 30 MIN

Directions

Wash and peel the potato.
Place in a pot with salted water and bring to a boil and cover.
Cook for 20 minutes.
Remove the pot from the heat, drain and mash with potato masher.
In a separate bowl mix the tuna, egg, mustard, breadcrumbs and spices and blend into the potato mixture until well blended.
Divide mix into 8 parts and shape into patties.
Heart the olive oil in a hot skillet. Pan fry until golden and crisp, about 3 minutes per side.
Serve with sliced lemon and fresh coriander.

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Oriental Stir Fry Veggies

Ingredients

20 small triangles grilled tofu
2 cups broccoli florets, cut in two
1 Sliced Carrot
10 Wood ear Mushrooms, sliced
10 Monaco Baby Corn, cut in bite size
½ teaspoon Fresh grated ginger
1 teaspoon cornstarch
1 tablespoon Monaco Minced Garlic in Oil
1 teaspoon Sesame Oil
2 Tablespoons light soy sauce
1 cup low sodium chicken broth
Monaco Canola & Olive Oil
Monaco Almonds for garnishing

SERVES 4 to 6 | TIME 30 MIN

Directions

Dissolve the cornstarch in half the broth and mix until smooth.
Add the rest of the broth, garlic, sesame seed oil, ginger, soy sauce and set aside.
Cut your tofu in triangles and grill on a skillet with olive oil.
Have your vegetables washed and cut, ready to sauté.
Steam broccoli for 5 minutes.
Heat your skillet with oil.
Add your broccoli, carrot and mushrooms and stir fry for 5 minutes.
Add the baby corn.
Add some broth to keep vegetables moist.
Then finish adding the rest of the broth and let thicken.
Serve warm and sprinkle with almonds.

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Creamy Cheese Soup

Ingredients

¼ cup butter
1 chopped onion
¼ cup flour
3 cups low sodium chicken broth
3 cups whole milk
1 lb. shredded Monaco Maasdam Cheese

SERVES 4 to 6 | TIME 30 MIN

¼ cup butter
1 chopped onion
¼ cup flour
3 cups low sodium chicken broth
3 cups whole milk
1 lb. shredded Monaco Maasdam Cheese

Directions

In a 3-quart saucepan, melt butter over medium heat.
Add butter and melt.
Add onions and sauté until tender.
Stir in the flour until well blended with the butter and onions.
Add the chicken broth stirring constantly until it begins to thicken, then slowly add milk ad continue to stir.
Take part of the mixture and blend at medium speed, covered, and return to saucepan until it reaches a boil.
Remove form heat.
Begin adding the grated cheese into the mixture, whisking until it melts into the mix, at very low heat. Mix continuously until all the cheese has melted.
Garnish with croutons and cooked broccoli florets.

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Quinoa Veggie Burgers

Ingredients

2 large Portbello mushrooms with stems removed, diced
1 small zucchini
¼ cup Monaco Extra Virgin Olive Oil
¼ cup finely chopped onion
1 tablespoon Monaco Yellow Pepper Paste
¼ cup grated Monaco Parmesan Cheese
2 cups cooked Monaco White Quinoa, as indicated on package. (3/4 cups uncooked)
Slat & Pepper to taste
1 lightly beaten egg
½ cup breadcrumbs
6 hamburger buns
1 thinly sliced cucumber
Fresh rugula
Yogurt garlic sauce.

SERVES 4 to 6 | TIME 1 HOUR 30 MIN

Directions

Chop your mushrooms in a food processor and reserve.
Process the zucchini and dry excess liquid with paper towels and add to mushrooms.
Add oil to skillet, heat and sauté onions and yellow pepper paste until softened.
Add mushrooms and zucchini until tender.
Remove from heat.
Add quinoa and grated Parmesan and mix.
Add egg and breadcrumbs and continue mixing until well mixed.
Make patties and refrigerate for 1 hour.
Heat skillet and add oil. Cook patties until golden and cooked on each side.
Serve with a fresh green side sald.
Enjoy!

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