CREAMY MASHED POTATO CASSEROLE

CREAMY MASHED POTATO CASSEROLE <--Click Here
Our Simply Organic French Onion Dip Mix is rich, creamy and bursting with the flavor fusion of onion, garlic and a hint of black pepper. This dip is great to serve with pita chips as a tasty appetizer, or even in recipes to add an extra ranch kick. Try out this Dip Mix in this Delicious recipe for Creamy Mashed Potato Casserole!

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 1 hr

Servings: 10

Ingredients
3 pounds Russet potatoes, peeled and diced into 1-inch pieces
1 package Simply Organic French Onion Dip Mix
1/2 cup Organic Valley Sour Cream
1/2 cup Organic Valley Cream Cheese
1/4 teaspoon salt
1/4 cup Organic Valley Butter, cut into pieces

Directions
Place potatoes in a large pot. Cover with water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender when pierced with a fork.

While potatoes are cooking, combine Dip Mix, sour cream, cream cheese, and salt. Stir until well mixed, and set aside.

When potatoes are tender, drain off the water. Add the sour cream mixture and butter to the potatoes. Mash potatoes using a hand-held mixer or potato masher. Place in a greased 3-quart casserole dish.

Bake at 350 degrees for 35 to 40 minutes, uncovered.

Chef Suggestions
Prepare the casserole a day ahead, but do not bake it. Instead, cover and refrigerate. Increase bake time by about 15 minutes.

For an extra tasty treat, top with 1 cup Organic Valley Sharp Cheddar Cheese.

Garnish by sprinkling Simply Organic Parsley on top after removing from oven.

Nutrition Facts
As prepared, each serving contains 210 calories, 11g total fat, 30mg cholesterol, 240mg sodium, 30g total carbohydrate and 3g protein.

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Grilled Corn and Piquant Sauce SERVES 4

Grilled Corn and Piquant Sauce

Grilled Corn and Piquant Sauce  SERVES 4

Ingredients
2 tablespoons corn oil
3/4 teaspoon chili powder
1/4 teaspoon salt
4 ears corn, husked

Piquant Sauce
1/4 cup mayonnaise (e.g., Vegenaise)
3 tablespoons chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 clove garlic, peeled and pressed or finely chopped
4 tablespoons freshly squeezed lime juice, from about 1/2 lime
Directions
1. Heat the grill to medium-high.

2. In a small bowl, whisk together the corn oil, chili powder, and salt. Rub the corn all over with the mixture. Wrap the corn in aluminum foil and grill it, turning often with tongs, for about 25 minutes.

3. Remove the foil and finish grilling right on the grates, about 5 minutes. Or peel back the husks, remove the silk, season the corn, then pull the husks back over the kernels before grilling for a nice smoky flavor.

4. Meanwhile, make the sauce. In a medium-size bowl, combine all the sauce ingredients.

5. Slather the grilled corn with the mayonnaise mixture and serve at once.

Nutritional info per serving:
Calories: 237
Fat: 16 g
Fiber: 2 g
Protein: 3 g
Carbs: 18 g
Sodium: 247 mg


Recipe and photo from Grilling Vegan Style by John Schlimm.

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Asian-Style Lettuce Tacos

Asian-Style Lettuce Tacos 

Put aside your traditional taco shells and grab a handful of lettuce leaves -- you have to try this week's Meatless Monday recipe for Asian-Style Lettuce Tacos from The Humane Society. This fun finger food is perfect for festivities and entertainment, or a nice meal to bond with the family!

SERVES 6 (makes 12 tacos)

Ingredients

4 cloves garlic
1 pound mushrooms (e.g., crimini or baby portobellos), chopped
1 5-ounce can of water chestnuts, drained and chopped
1 cup chopped walnuts
2 tablespoons margarine (e.g., Earth Balance)
1/2 cup low-sodium soy sauce
2 tablespoons brown sugar
1 carrot, shredded
3 green onions, sliced at an angle
1 tablespoon toasted sesame seeds
12 cold iceberg lettuce leaves


Directions

1. In a large wok or frying pan, melt the butter on medium-low (paying attention that it doesn't burn). Add the garlic, soy sauce, and sugar, stirring until the sugar dissolves. Add in the mushrooms and sauté for 3 minutes.

2. Turn the heat down to low, add in the water chestnuts and walnuts, and saute for another minute or two.

3. To assemble the tacos, lay the lettuce leaves on a platter and add a scoop or two of the mushroom mixture onto each leaf. Top each with some shredded carrot, green onions, and toasted sesame seeds.

Nutritional info per serving:

Calories: 256
Fat: 17 g
Fiber: 3 g
Protein: 7 g
Carbs: 20 g
Sodium: 762 mg

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Kamut Vegetable Spiral Pasta Curry

Kamut Vegetable Spiral Pasta Curry

Our Eden Foods Organic Kamut Vegetable Spirals is high in fiber, and an excellent source of protein. This pasta is made from the tastiest Organic vegetables--beet, carrot, and spinach. It can be used in a favorite pasta dish, or even in soups and stews. Try out this Delicious recipe for Kamut Vegetable Spiral Pasta Curry!

Serves 6 | Prep Time 20 minutes | Cook Time 35 minutes

Ingredients
2 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

3/4 cup onions, diced

1/2 cup button mushrooms, diced

2 small organic potatoes, peeled, diced

2 cups cold water

1/3 cup celery, diced

1 cup carrots, diced

3/4 tsp Eden Sea Salt

3 Tbsp organic unbleached white flour

2 cups Edensoy Unsweetened

2 tsp curry powder

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground cinnamon, or to taste

1 pinch cayenne pepper

1 cup zucchini, sliced into half moons

12 ounces Eden Organic Kamut Vegetable Spirals, 1 package

Directions
Heat oil in a large skillet and sauté the garlic and onion for 5 minutes until slightly browned. Add mushrooms and sauté 2 minutes. Add potatoes, water, celery, carrots and sea salt. Cover, bring to a boil and simmer 5 minutes. Remove cover. Place the flour in a measuring cup. Add a little Edensoy and mix until the flour dissolves. Add remaining Edensoy and mix. Slowly add the Edensoy/flour mixture to the skillet, stirring frequently until the sauce thickens. Add all the spices, mix and simmer uncovered for 10 minutes.

While the curry sauce is simmering, cook the pasta as package directs. When the pasta is almost done, add the zucchini to the curry and simmer 1 minute. Drain the pasta and serve with curry sauce ladled on top.

Nutritional Info
Per serving: 349 Calories, 9g Fat (3% calories from fat), 14g Protein, 55g Carbohydrate, 9g Fiber, 0mg Cholesterol, 295mg Sodium

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