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.
Posted by Trish | Under Condiments, Dips
Saturday Oct 1, 2011
Submitted by Marie Edler Serves 20-25
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
Directions
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.
Chef’s Note: 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.
Posted by Trish | Under Condiments, Dips
Friday Aug 6, 2010
Submitted by Michelle Fawver
Makes approximately 10 pints
12 c. tomatoes
6 c. onions
2-10 jalapenos 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.
Chef’s Note: 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.
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.
Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
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.
