Beef or Lamb Curry

21 Mar

Frankly, I have a difficult time deciding if this is actually a “curry” recipe, but at the same time, I have to recognize that the word ‘curry’ is used pretty widely across the globe… so who cares, right?

We’ve done this recipe with both lamb and beef – the lamb was really great, but a bit pricey.  For the beef we’ve just bought beef cubes for stew and made sure it cooked for a long while to have the meat fall apart at the sight of a fork.

It works well as leftovers, too – provided you’ve got enough rice the next day.

Serves 4

3 cups raw Beef or Lamb  (3/4 lb = 1 cup)
1 Onion
1/2 cup Butter
1 teaspoon Salt
1/2 teaspoon Ginger
1/2 teaspoon Pepper
1-1/2 teaspoon Curry Powder
1/2 can Tomato Paste
1 small can Tomato Sauce
Juice of Lemon or Lime  (3 Tablespoons)

  • Cut meat into 1-1/2 inch cubes.
  • Brown onion in 1/2 cup butter.
  • Brown the meat and add the curry powder.  Stir until all is mixed.
  • Add the salt, pepper, and ginger.  Again, stir well.
  • Add boiling water to cover meat.
  • Add tomato paste and sauce and lemon or lime juice.
  • Simmer for at least 2 hours.  We’ve done it for 6 – 8 hours most of the time…
  • Thicken slightly with flour and water.

Serve over plain cooked rice.
Sprinkle with any or all of the following over the curry and rice:

  • Dry Coconut
  • Chopped Nuts
  • Chopped Eggs
  • Chopped Onions
  • Mango Chutney
  • Crisp Bacon
  • Tomatoes

(3 cups cooked rice per recipe)


Chicken, Corn & Black Bean Stoup

4 Oct

Chicken, Corn & Black Bean Stoup

2 Tablespoons vegetable oil

2 Lbs chicken tenders, cut into bite sized pieces

1 Tablespoon ground cumin

1 ½ Tablespoon ground coriander

1 Chipotle chili pepper in adobo sauce, chopped

1 Large onion, chopped

4 Ears of corn, kernels cut from cob

1 Red bell pepper, cored seeded and chopped

3 Tablespoons all-purpose flour

1 Quart chicken stock or broth

1 15oz can black beans, drained

2 Tablespoons lime juice

¼ Cup fresh cilantro leaves, chopped

1. Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin, coriander. Amd chipotle pepper. Cook the chicken until lightly browned, about 3-4 minutes.

2. Add the onions, corn kernels and red bell peppers. Cook, stirring frequently, for about 3 minutes.

3. Dust the chicken and veggies with flour, stir, and continue to cook for 2 minutes.

4. Turn up the heat to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes

5. Add the lime juice and cilantro, and stir to combine. Taste and check for seasoning; adjust with salt, pepper and a little hot sauce if you like the heat.

6. Serve garnished with a little sour cream and a little bit of chopped cilantro.

Chocolate Croissants

9 May

I found this in my Real Simple this month and had to share. It sounded so decadent and easy.

Take a package of 8 crescent rolls;

Unroll them into 8 triangles;

Place 10 chocolate morsels (the baking kind) on each triangle;

Reroll the crescent rolls;

Bake according to crescent rolls directions;


Easy Jambalaya

18 Mar


  • 1 cup long-grain white rice
  • 4 oz lean smoked turkey sausages, sliced
  • 3 celery stalks, sliced
  • 1 onion, chopped
  • 1/2 cup water
  • 2 tbsp flour
  • 1 tbsp Cajun seasoning
  • 2 1/2 cups milk
  • 1 each, small green and red pepper, chopped
  • 1 can stewed tomatoes
  • Salt
  • Italian parsley (optional)

 Heat a large skillet over medium-high heat. 
Add rice, sausage, celery and onion, cook, stirring, for 2 mins.
Add water
Whisk flour and Cajun seasoning into Milk, Gradually stir into skillet
Bring to a simmer, stirring often
Reduce heat to medium-low, cover and simmer gently for 15-20 mins or until rice is almost tender
Stir in green and red peppers, cover and simmer for 5 mins
Remove from heat
Sprinkle tomatoes over rice mixture, cover and let stand for 5 mins
Stir gently to combine and season with salt to taste
Garnish with parsley

One-Pot Parmesan Rotini

16 Mar

I am in Ottawa, Canada right now and found a calendar put out by the Egg Farmers with all these awesome recipes.  I have not tried any of these but they look easy and yummy.


  • 3 tbsp flour
  • 3/4 tsp each, salt and Italian seasoning
  • 1/4 tsp pepper
  • 3 cups milk
  • 2 cups water
  • 12 oz whole wheat rotini or other short pasta
  • 2 cups small broccoli florets
  • 1 can Italian-style stewed tomatoes, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 chopped basil

In a large pot, whisk flour, salt, Italian seasoning, and pepper into milk and water
Heat over medium high heat until steaming, stirring twice.
Stir in rotini, cover, reduce heat to medium-low and simmer, stirring often, for 10 mins.
Stir in broccoli
Cover and simmer for about 2 mins, until rotini is almost tender
Uncover and cook, stirring gently for about 3 mins or until pasta is tender but firm, broccoli is tender-crisp and sauce is thickened
Stir in tomatoes and Parmesan
Cook, breaking up tomatoes with a spoon until heated through.

Black Beans – could be dip

15 Mar

This came from John Dent’s Feast of Sante Fe – one of the greatest cook books ever written. Dent does not write recipes so much as he writes concepts. I really like that approach….”here’s an idea and some variations – go with it”.

The big problem here is finding the jalapeno peppers in salt water (en beche?). Do not use the ones in vinegar – I’m tempted to try doing something to fresh peppers since I’ve run out of the salt water ones – or go to the bodega.

2 cans drained black beans – drained, liquid reserved

1 yellow onion

1/2 tsp red pepper

1/2 tsp white pepper

1/2 tsp cumin

1/2 stick butter

Monterey jack cheese (optional)

green chilies (if a dip)

chopped jalepenos in saltwater (if a dip)

chop onion

grate monteray cheese

melt butter on med heat. reduce heat to low and add red and white pepper, cumin and onion. cover the skillet and allow the onion to “sweat” until soft – about 5 minutes. Increase heat to med and add drained beans. Mash the beans with a large slotted spoon but do not over mash – there should be some mashed to some almost whole beans.

At this point the beans can be used as a side dish or, say, a burrito stuffing. You can mix in about 4 oz of grated monteray jack and allow that to melt. If you are making a dip, add that cheese then put the mixture in a casserole type dish. Sprinkle on the jalapenos, lay on some strips of chile pepper (canned or, better, fresh roasted) then cover with about 4 more oz of monteray jack cheese. Put in 350 degree oven until the cheese melts and the peppers are heated. Scoop up with tortilla chips. This is really good dip.

Garlic Bread

15 Mar

This is the way I do it – not sure I’ve seen it done this way anywhere else. I use a good crusty baguette.

For 1/2 a baguette:

about 1/2 stick butter

3 or 4 good sized garlic cloves – thumped, peeled then smashed with edge of chef’s knife

on medium heat, saute the garlic in the butter – don’t overbrown the garlic. Put the oven on broil. Slice the baguette and brush with the butter (just push the garlic aside). Toast in the oven.