Tag Archives: tomatoes

Kerala Style Beef Stew

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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
 
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Recipe type: Soups
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 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
Instructions
  1. Clean & cut the beef into 1″ cubes. Drain.
  2. Peel & finely slice the shallots.
  3. Finely slice the tomatoes & store separately.
  4. Peel, wash, & cut the potato & carrot into 1″ cubes.
  5. Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients (cloves, cinnamon, cardamom, & star anise) & saute for 1 minute.
  6. Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
  7. Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
  8. 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.
  9. 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.

 

Marie Edler’s Taco Dip

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Marie Says: Green onions are optional.  May be served at once, however, it should be partitioned & refrigerated if not served all at once.  We love serving it with Tostitos Scoops Tortilla Chips

Marie Edler’s Taco Dip
 
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Recipe type: Appetizer
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Ingredients
  • 2 pkg. taco seasoning
  • 1 lb. ground beef
  • 1 pt sour cream
  • 1 medium head iceberg lettuce
  • 4 medium tomatoes
  • 1 bunch green onions
  • 1 bag Tostitos Scoops Tortilla Chips
Instructions
  1. Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator. Brown the ground beef with the second package of taco seasoning, drain well & reserve.
  2. Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½" dice, drain & reserve.
  3. Slice green onions to a small slice (approximately ¼") & reserve.
  4. On a large serving platter, evenly spread ground beef mixture. Spread seasoned sour cream evenly on top of ground beef. Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
  5. Cover with plastic wrap until ready to serve.

Photo Courtesy of midnightcomm on Flickr

Michelle’s Classic Salsa

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Michelle Says: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Michelle's Classic Salsa
 
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Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 12 c. tomatoes
  • 6 c. onions
  • 2-10 jalapeno peppers (to taste)
  • 5 cloves garlic
  • 2 c. green bell peppers
  • 3 tbsp non-iodized salt
  • ¼ c. sugar
  • 1 c. apple cider vinegar
Instructions
  1. Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together.
  2. Test for degree of "hotness" by adding chopped jalapenos one at a time.
  3. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Photo Courtesy of Cowgirl Jules on Flickr

 

Chicken Cacciatore

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Chicken Cacciatore
 
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Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 
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Ingredients
  • 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
Instructions
  1. Dredge pieces of chicken with flour. Heat oil in large skillet.
  2. Brown chicken on all sides in oil. Add remaining ingredients.
  3. Cover; simmer 1 hour or until tender.
  4. Serve with hot cooked spaghetti & grated Parmesan cheese.

Photo Courtesy of Peter Sejersen on Flickr

Mexican Lasagna

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Submitted by Michelle Fawver
Serves 6-8

Ingredients

2 pkg corn tortillas (18) 1 tsp black pepper
1 lb. ground beef, browned & drained 1 tsp cumin
16 oz. chopped tomatoes, drained 1½ c. Cheddar cheese, shredded
1 tbsp chili powder 1½ c. Mozzarella cheese
1 tsp red pepper 16 oz. cottage cheese
2 eggs, beaten black olives (garnish)
green onions (garnish)

Directions

  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.