Lunch, Dinner

Easy Lemon, Beet, and Pine Nut Couscous

Easy Lemon, Beet, and Butternut Squash Couscous
Did you know you could cook Couscous in a rice cooker? Couscous is a coarsely ground pasta made from semolina - a type of wheat. Use it as a delicious substitution to rice. This recipe includes beets and butternut squash to create a colorful and flavorful side dish.
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
Serves: 6-8
  • finely chopped onion 1 cup
  • finely diced raw beets (about 3 medium beets) 2 cups
  • pine cuts ½ cup
  • butternut squash (about 8 oz.) 6 tablespoons
  • cous cous 2 cups
  • chicken stock 2 cups
  • salt 2 teaspoons
  • lemon zest 1 teaspoon
  • lemon juice 1 tablespoon
  1. In a large sauté pan melt butter on moderate heat. Once bubbling, sauté onions and beets until soft, about 3 minutes.
  2. Add pine nuts and sauté for 2 more minutes.
  3. Place cous cous inside IMUSA rice cooker and add entire beet mixture with the butter.
  4. Add chicken stock, salt, lemon zest, and lemon juice, and mix with the included rice scoop until well combined.
  5. Cover IMUSA rice cooker and plug it in. Press down on the “Cook” switch and allow to cook until switch flips back up automatically (about 5-7minutes).
  6. Mix and fluff up cous cous with a fork and leave on “warm” until you’re ready to serve.
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Braised Short Ribs

Braised Short Ribs
Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
  • bone in short ribs (trimmed of excess fat) 4 pounds
  • Olive oil
  • chopped carrots 3
  • finely chopped celery ribs 3
  • diced large scallion 1
  • diced large sweet onion 1
  • minced garlic cloves 3
  • bottle of hearty red wine ½
  • beef stock 3 cups
  • springs of thyme 5
  • rosemary ½ teaspoon
  • balsamic vinegar 3 tablespoons
  • tomato paste 3 tablespoons
  • Salt and fresh ground pepper to taste
  1. In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
  2. Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
  3. Discard rendered fat and add another 3T of olive oil to the pan.
  4. Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
  5. Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
  6. Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
  7. Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
  8. Remove short ribs from sauce and strain the sauce
  9. Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.

Shredded Beef “Ropa Vieja”

Shredded Beef "Ropa Vieja"
Ropa Vieja or "Old Clothes", refers to a traditional recipe popular in the Canary Islands, Cuba, Puerto Rico, and the Caribbean. This delicious recipe is composed of tender shredded beef with a tomato based sauce full of spices and flavor.
Recipe type: Lunch, Dinner
Cuisine: Caribbean
  • Salt 2 tsp
  • Whole black peppercorn 1 Tbsp
  • Flank steak 2 Lbs.
  • Olive oil ½ Cup
  • Garlic cloves 3
  • Medium green bell pepper 1
  • Medium red bell pepper 1
  • Tomato sauce 2 Cups
  • Bay leaf 1
  • White pepper ½ tsp
  • Ground cumin ½ tsp
  • Ground oregano ½ tsp
  • Dry wine 1 Cup
  • Lime juice ½ a lime
  • Canned peas, for garnish ½ Cup
  • Chopped pimientos, for garnish ¼ Cup
  1. Combine 11⁄2 quarts water, 1 teaspoon of the salt and the peppercorns in a large IMUSA SAUCE POT OR CALDERO and bring to a boil over high heat.
  2. Add flank steak and reduce the heat to low. Cover the IMUSA sauce pot or caldero and simmer over low heat for 11⁄2 to 2 hours, until the meat is nice and tender.
  3. Heat the olive oil in a large 12” IMUSA SAUTÉ PAN over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft.
  4. Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil.
  5. Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels.
  6. Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the IMUSA LIME SQUEEZER, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce.
  7. Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.

Carne Guisao/ Beef Stew

Carne Guisao/ Beef Stew
This dish is hearty and delicious, tender beef mixed with root vegetables and a slightly tangy tomato-based sauce.
Recipe type: Lunch, Dinner
Cuisine: Caribbean
  • Stew beef chuncks (bite size) 2lbs
  • Vegetable oil 2 tbsp
  • Sofrito 2 tbsp
  • Russet Potatoes 2 Large
  • Carrots 3-4
  • Barbecue sauce 2 tbsp
  • Crushed tomato 1 cup
  1. Heat the oil in your IMUSA Dutch oven. Add the beef and sofrito, mix well to coat, cover and cook on low heat, stirring occasionally, until the beef has browned and softened, about 20 minutes.
  2. Stir in the barbecue sauce, crushed tomatoes, vegetables and 1 cup of water. Mix well. Cover again and cook for another 15-20 minutes until vegetables are tender.

Moroccan Style Arroz con Pollo

Moroccan Style Arroz con Pollo
This Latin-Fusion dish combines the traditional Rice with Chicken dish with Moroccan flavors using sweet paprika, cumin, ginger, coriander, raisins, and olives!
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • sweet paprika 2 teaspoons
  • ground cumin 2 teaspoons
  • ground ginger 1 teaspoon
  • ground coriander 1 teaspoon
  • ground pepper ¼ teaspoon
  • salt 2 teaspoons
  • olive oil 3 tablespoons
  • bone-in chicken thighs 8
  • large onion 1
  • garlic cloves 6
  • medium or long grain rice 1½ cup
  • golden raisins 1 cup
  • kalamata olives 1 cup
  • chicken stock 3 cups
  • bay leaves 2
  • Juice of half a lemon
  • parsley or cilantro for garnish
  1. Mix first 6 ingredients in a large bowl and combine with 2 Tbsp. olive oil.
  2. Pat chicken thighs dry and coat evenly with spices in bowl.
  3. Heat your IMUSA silicone Caldero on medium-high heat and add 1 Tbsp. of olive oil.
  4. Cook both sides of each chicken thigh until golden brown, remove and set aside.
  5. In the same IMUSA Caldero, sauté the onions and garlic until soft, about 2-3 minutes.
  6. Mix in rice, raisins, olives and chicken stock.
  7. Add bay leaves and nestle each chicken thigh on top of rice. Allow to come to a simmer, cover and cook on low for 30 minutes.
  8. Remove from heat and sprinkle lemon juice on chicken and rice. Serve two thighs on top of rice and garnish with chopped parsley or cilantro.