Easy and Quick Recipes

Ingredients 1 1/2 pounds   lean boned leg of lamb 1 tablespoon   olive oil 1/2 cup   chopped onion 1/2 cup   chopped celery 2  garlic cloves, minced 1 tablespoon   curry powder 1 teaspoon   ground cumin 1/8 teaspoon   ground red pepper 2 cups   low-salt chicken broth 3/4 cup   lentils 1  (28-ounce) can crushed tomatoes, undrained 3 1/2 cups   chopped collards or spinach (1/4 pound) 1/2 cup   diced carrot 2 tablespoons   chopped fresh cilantro Cilantro sprigs (optional) Preparation Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside. Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add lamb; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or...

Ingredients 2 tablespoons   ancho chile powder 2 teaspoons   dried oregano 1 1/2 teaspoons   smoked paprika 1 teaspoon   ground cumin 1/2 teaspoon   salt 1 1/2 pounds   pork tenderloin, trimmed and cut into 1/2-inch pieces 1 tablespoon   olive oil, divided 2 cups   chopped onion 1 1/2 cups   chopped green bell pepper 1 tablespoon   minced garlic 2 1/2 cups   fat-free, lower-sodium chicken broth 1  (28-ounce) can hominy, drained 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained Preparation 1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat. 2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garl...