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 |
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
Marie Edler 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 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. Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½" dice, drain & reserve. Slice green onions to a small slice (approximately ¼") & reserve. 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. Cover with plastic wrap until ready to serve.
Photo Courtesy of
Posted in Condiments, Dips |
Tagged green onions, ground beef, iceberg lettuce, Marie Edler, Marie Edler’s Taco Dip, sour cream, taco seasoning, tomatoes, Tostitos, Tostitos Scoops Tortilla Chips |
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
40 mins 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 Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of "hotness" by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
Photo Courtesy of
Posted in Condiments, Dips |
Tagged apple cider vinegar, garlic, green bell peppers, jalapenos, Michelle Fawver, Michelle's Classic Salsa, non-Iodized salt, onions, salsa, sugar, tomatoes, tortilla chips |
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 Michelle Fawver
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)
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas.
Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.
Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses.
Garnish with chopped green onions & black olives.
Posted in Beef, Dinner |
Tagged black olives, black pepper, cheddar cheese, chili powder, corn tortillas, cottage cheese, cumin, eggs, green onions, ground beef, Mexican Lasagna, Michelle Fawver, mozzarella cheese, red peppers, tomatoes |