Peel, wash, & cut the potato & carrot into 1″ cubes.
Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients & 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 chillies, & 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.
Chef’s Note: Once you’ve added the coconut mil, 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.
Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
Serve with warm bread.
Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.
Posted by Trish | Under Lunch, Soups
Saturday Nov 19, 2011
Submitted by Gary Floyd
Serves 8
Ingredients
13 oz. clams, minced (2 cans; reserve juice)
1 c. yellow onions, chopped
1 c. celery, diced
2½ c. potatoes, diced
¾ c. all-purpose flour
¾ c. butter
1 qt. half & half
½ tsp granulated sugar
1½ tsp salt
Dash black pepper
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Posted by Trish | Under Lunch, Salads
Saturday Nov 5, 2011
Submitted by Alethea Bezuidenhout
Serves 6-10
Ingredients
6 eggs
6-10 white potatoes
¼ c. fresh flat-leaf parsley, finely chopped
1 sm. jar sweet pickles
Mayonnaise
Salt
Black Pepper
Directions
Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). 
