Irish Beef & Barley Stew
Serves 4

1 Tbsp (15 ml) vegetable oil
1 lb (450 g) diced stewing beef
1 - 2 tsp (5-10 ml) VE Roasted Garlic
1 - 2 Tbsp (15-30 ml) VE Minced Onion
2 large carrots, roughly chopped
6 cups (1.5 L) low sodium beef or vegetable stock
½ lb (225 g) small potatoes, quartered
1/3 cup (80 ml) quick cooking barley
1 - 2 Tbsp (15-30 ml) VE Fines Herbes
VE Sea Salt & Pepper, to taste

1. Heat a large pot to medium; add vegetable oil and brown stewing beef on all sides. Stir in VE Roasted Garlic, VE Minced Onion and carrots, cooking until aromatic.
2. Add beef or vegetable stock, potatoes and barley. Bring to a gentle simmer, cover and cook for 15 - 20 minutes, or until potatoes are tender. Before serving, sprinkle with VE Fines Herbes and season with VE Sea Salt and VE Pepper.

Per serving: Calories 430, Fat 17 g (Saturated 6 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 280 mg, Carbohydrates 36 g (Fibre 6 g, Sugars 4 g), Protein 34 g.

Mexican Corn with Peppers
Serves 4

1 - 2 tsp (5-10 ml) vegetable oil (use spray pump)
1 each small red and green bell pepper, diced
1½ cups (375 ml) frozen kernel corn, defrosted
½ tsp (2.5 ml) VE Roasted Garlic
¼ tsp (1.25 ml) VE Chipotle Chili
VE Sea Salt & VE Pepper, to taste

1. Heat an Excalibur® coated frying pan to medium; use spray pump and lightly mist with vegetable oil. Sauté red and green bell pepper until soft and aromatic, about 4 minutes.
2. Add defrosted kernel corn, VE Roasted Garlic and VE Chipotle Chili. Stir well and cook until corn is thoroughly heated. Season with VE Sea Salt and VE Pepper before serving.
Tip For a heartier dish, add a can of drained and rinsed black beans.

Per serving: Calories 80, Fat 2.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 2 g.