Once you’ve added the coconut milk, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons. Thank you to Chacko’s Kitchen for submitting this recipe.
Kerala Style Beef Stew
45 mins 2 lbs beef 1 carrot 1 potato 4 tomatoes 1-1/2 c. shallots 1 tsp turmeric 2 c. coconut milk 4-5 curry leaves 1 tsp pepper 2-1/2 tbsp cooking oil 2-4 green chilies 4 cloves 1-1/2" cinnamon stick 6 green cardamom 1 star anise salt to taste Clean & cut the beef into 1″ cubes. Drain. Peel & finely slice the shallots. Finely slice the tomatoes & store separately. Peel, wash, & cut the potato & carrot into 1″ cubes. Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients (cloves, cinnamon, cardamom, & star anise) & saute for 1 minute. Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes. Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned. Add the tomatoes, green chilies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame. In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.
Posted in Beef, Dinner, Lunch, Soups |
Tagged black pepper, carrots, Chacko's Kitchen, cinnamon, cloves, coconut milk, cooking oil, curry leaves, Garam Masala, green cardamom, green chilies, Kerala Style Beef Stew, potatoes, salt, shallots, star anise, tomatoes, turmeric |
Gary Says: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Grandpa Gary's Meatballs
20 mins 2 lbs. ground beef (80/20 blend) 1 lb. ground pork sausage 2 eggs, gently beaten ½ c. seasoned bread crumbs ½ c. oatmeal (uncooked) ½ c. Parmesan cheese, grated 1 pkg. onion soup/dip mix 4-8 cloves garlic, minced ¼ c. fresh parsley 1-2 tbsp butter 2 tbsp Italian seasoning cooking oil of choice In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix these in with the meat. Take the mixture & form into balls. Set aside & cover with a towel. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Posted in Beef, Dinner, Pork |
Tagged butter, cooking oil, eggs, garlic, Gary Floyd, Grandpa Gary's Meatballs, ground beef, ground pork, Italian seasoning, meatballs, oatmeal, onion soup mix, parmesan cheese, parsley, seasoned bread crumbs |
1 hour 3½ - 4 lb. chicken, cut up ½ c. flour ½ c. olive or cooking oil 1 clove garlic, minced 2 medium onions, finely chopped 1 can tomato paste 1 green pepper, finely diced 2 c. diced tomatoes ¼ lb. mushrooms, sliced 2 tsp salt ¼ tsp pepper ½ tsp oregano Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Photo Courtesy of Peter Sejersen on Flickr
Posted in Dinner, Pasta, Poultry |
Tagged black pepper, chicken, Chicken Cacciatore, cooking oil, flour, garlic, green peppers, Marilyn Braunger, mushrooms, olive oil, onions, oregano, salt, tomato paste, tomatoes |
Submitted by Monica Fawver
4 tbsp oil
8 10″ flour tortillas
2 tbsp garlic
4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed
1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup
1 box Spanish rice, prepared
16 oz. black beans
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot.
Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla.
Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos.
Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
Posted in Dinner, Poultry |
Tagged black beans, Campbell's Cheddar Cheese Soup, cheddar cheese, chicken, cooking oil, flour tortillas, garlic, monterey jack cheese, salsa, Spanish rice |