Del Monte Canned Veggies Bring Delicious, Affordable, Dishes to Your Table

Q: What do (Del Monte) canned corn, beets and spinach have in common (besides being vegetables)?

A: they are all part of easy, delicious, healthy recipes created by Food Network Chef Dave Lieberman For the Del Monte Value Without Sacrifice Campaign. This initiative brings healthy, affordable and easy recipe ideas to busy households, everywhere. Many cost under $10.00 and take less than ten minutes to prepare. And canned fruits and vegetables can be a great part of a healthy diet, even during the holidays. *see the bottom of this post for more information.

I tasted the recipes below with a group of food and lifestyle editors. We saw Dave Liberman create the recipes--and then we did them ourselves, too! I'm a one-pot, less than five minutes to prepare type of cook, and these all produced fantastic results!

Dave Lieberman is a chef, author and TV host. He has published two Cookbooks: Young and Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone in 2005 and Dave’s Dinners: A Fresh Approach to Home-Cooked Meals in 2006. Harper Collins will publish Dave’s third cookbook, THE 10 THINGS YOU NEED TO EAT: And More Than 100 Easy and Delicious Ways to Prepare Them in late 2009 *here's a photo of Davem holding the book. Check back in a few weeks to see the Advice Sisters review! Dave is also the host of the Food Network’s Good Deal with Dave Lieberman and Dave Does, the Food Network’s first web-based series. He also hosts In Search of Real Food, a food-related travel series for Yahoo and is a contributing editor to Saveur magazine as well as the regular food columnist for Women's Health magazine. Dave has teamed up with Del Monte (hear the video, below) to bring easy to do, delicious dishes to your dinner table. Del Monte has represented quality American foods for over 100 years. In fact, Del Monte products can be found in nine out of ten households across the United States. Some of these canned veggies should be a staple in your home...and here's what you can do with them: Simple Spinach and Scallion Dip

Who knew spinach could be so delicious and easy. When I tried this spinach and scallion dip at the Del Monte event, editor's couldn't get enough of it. If you serve it with crudites along with crackers and chips, you can even call it a "health food." One 13.5 oz. can Del Monte® Fresh Cut Leaf Spinach, drained One 8 oz. package cream cheese 3/4 cup finely chopped scallion A few dashes Tabasco Salt and freshly ground black pepper, to taste Use a rubber spatula or wooden spoon to combine all of the ingredients in a medium mixing bowl until smooth. Transfer to a serving bowl and dip with crudités or chips. Chipotle Corn Chowder Corn on the cob is fun for all, but what can you do with canned corn in the Winter months? Hre's a crunchy, hearty soup you don't even have to puree...it's made in one pot---easy! One 15¼ oz. can Del Monte® 50% Less Salt Whole Kernel Corn, drained 3 tablespoons unsalted butter or vegetable oil Flesh from a 3-to 4- pound pumpkin cut into 1-inch cubes, or substitute butternut squash 1 large onion, diced 3 tablespoons all-purpose flour 1 quart reduced-sodium College Inn® Chicken Broth 2 chipotle peppers, roughly chopped ½ cup heavy cream 5 thyme sprigs Salt and freshly ground black pepper 1 small bunch cilantro, stems removed and leaves roughly chopped Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves. Serves 8-10. Beet Mash Cake with Beet Frosting Who says beets aren't delicious? I defy you to even taste the beets in this chocolat-y cake (you can make this into cupcakes, too), but the health benefits are definitely in there TIP: be sure to use high quality cocoa--it really makes a difference: For the cake One 14.5 oz. can Del Monte® Fresh Cut® Sliced Beets, drained 2 sticks unsalted butter, melted ½ cup vegetable oil 2 ½ cups granulated sugar 3 eggs ½ cup warm water 1 ½ cups all-purpose flour ¾ cup sweetened cocoa 2 teaspoons baking powder ½ teaspoon salt For the Icing 2 sticks unsalted butter Approx. ½ a can of Del Monte® Fresh Cut® Sliced Beets, drained 1 pound confectioners sugar Preheat the oven to 325F. In a small bowl, mash the drained can of beets finely with a potato masher and set aside. In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well. Pour the batter into a greased 10-inch Bundt pan. Bake about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate. Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar. Ice the cake with a thick layer of icing. Each cake serves 12-15.

Did you know that canned fruits and veggies are nutritionally comparable to fresh? Well, I didn't, but here are some facts to (literally) chew on: When you select "fresh" produce in the market, you have no idea how long it's been sitting there on the shelf. The nutrients in those vegetables are degrading by the day. But, according to Del Monte, in most cases Del Monte fruits and vegetables are packed the same day they're picked. Some nutrients are lost during the canning process, but the remaining nutrients stay the same as the day they were picked, until you open the can. The heat processing of some canned fruits and vegetables actually increases the concentration of key nutrients like lycopene and beta-carotene. Canned sweet corn contains about 45% MORE lutein and zeaxanthin (two antioxidants that contribute to eye health) than fresh, cooked corn. If you can find truly fresh vegetables and use them right way, that might be best, but for the majority of busy people, canned fruits and vegetables offer a way to get the healthy foods we need, fast and conveniently.

Now that you have seen Dave's delicious recipes, you can get more (and discount coupons), at: www.DelMonte.com/Solutions Do you like this post? Subscribe to this blog by email: http://feedburner.google.com/fb/a/mailverify?uri=advicesistersblog or in a feed reader: http://feeds2.feedburner.com/advicesistersblog Copyright © Alison Blackman Dunham. All rights reserved. The Advice Sisters is a registered United States trademark. Text, photos & videos may not be used or copied in any form without permission. Full resolution photos & videos may be available. For inquiries Email: advicesisters-at-advicesisters-dot-net * I do use provided samples for my reviews. Read my comprehensive policy on how I review products and services, in the "A Note About Compensation" section in the "About the Advice Sisters" area of my What Works Beauty, Cosmetics & Fashion review column: http://www.advicesisters.net/whatworkscol3.html If you like this blog, bookmark it, or why not just subscribe to it, and/or visit The Advice Sisters web site: http://www.advicesisters.net/ *******************************************************

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