Special Beef Rendang Curry

O.M.G. - I made this tonight, and while the two boys didn't care for it, Lloyd & I, and baby M sure enjoyed it!! She ate all the boys' rice with sauce!

1 pound round beef, diced
2 tbsp cooking oil
3/4 cup dried shrimp, minced (I didn't have any, and didn't miss it!)
1 clove garlic, minced
1 tbsp lemon grass, chopped (I used the juice, some pulp & some zest of a small lemon)
2 onions, chopped (this is an awful lot of onions, even for me! LOL)
1 3/4 cups coconut milk
1/2 cup red curry paste, or to taste (I used about 1/3 cup, and it had a great kick)
3 tbsp turmeric powder
1 fresh red chile pepper, finely chopped (optional) (I used some dried red pepper flakes)
1 bunch fresh cilantro, chopped (I used the stuff in the tube... about 1 tbsp)

Heat the oil in a wok over medum-high heat. Brown the beef, add the shrimp & garlic, and stir-fry for a few seconds before adding in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Simmer for about 45 - 60 minutes over medium heat.

Stir in the cilantro just before serving. Serves great over steamed or spiced rice.

Note: I cut the beef into larger than 1 inch pieces - next time, I will cut the beef into smaller pieces.

Altnernate: One can soften the beef first, so the texture is like chicken: Dice the beef, place in a medium saucepan, and add enough water to cover the beef. Cover and simmer over low heat for at least an hour. Remove beef from water and set aside, then add with the lemongrass and onions, and only simmer for 10 minutes over medium heat.

from: allrecipes.com

Spicy Honey-Mustard Chicken Stir-Fry

This was very yummy, and quite quick. I didn't have any of the veggies noted in the recipe, but used carrots, broccoli, and fresh mushrooms...

2 tsp cornstarch
1/2 cup reduced sodium chicken broth
2 tbsp reduced-fat peanut butter
4 tsp lime juice
1 tbsp Dijon mustard
1 tbsp honey
2 tsp reduced-sodium soy sauce
2 tsp sesame oil
1/4 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 lb boneless skinless chicken breasts, cut in thin strips
2 tsp canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice, optional

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large non-stick skillet, stir-fry chicken in 1 tsp hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry veggies in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired. (Yield: 4 servings.)

It occurred to me that one could substitute tofu (if one knew anything about cooking with tofu, which I don't, except that it can taste very good) for the chicken. If someone else knows about tofu, and tries it in this recipe, please let me know how it goes (and provide me with idiot proof instructions, like what kind of tofu to use, etc.)... Thanks!!

Asparagus Tomato Stir-Fry

I want spring. Today, I miss it. There are many days when I enjoy winter, and enjoy the foods that come with stored root vegetables, and roasts and stews and thick soups. But today, I want the fresh, tender new produce of spring... This recipe reminds me of spring, and I can't wait for the new crops of tender young asparagus to arrive.

2 tsp cornstarch
1/4 c. chicken broth
4 tsp reduced-sodium soy sauce
2 tsp minces fresh gingerroot, divided
1 tsp canola oil
3/4 lb fresh asparagus, cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 tsp sesame oil

In a small bowl, combine the cornstarch, broth, soy sauce, and 1/2 tsp ginger until blended; set aside. In a non-stick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions, stir-fry for 3 minutes; add mushrooms, stir-fry for 1 minute more.

Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.

Yield 4 servings.

Island Spiced Salmon

Another flavourful favourite, that is quick and simple...

Mix:
2 tbsp brown sugar
2 tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/2 tsp cinnamon

Place 2 lb salmon fillet in a 9x13 shallow pan, skin-side down, rub in spice mixture, and cover and refrigerate for 30 minutes.

Bake uncovered at 375 F for 20 - 25 minutes.

Mmmm....

(from Light & Tasty magasine, once upon a time!)

Chicken Satay

When I want a particularly flavourful dish, this one generally fits the bill. It's simple, and easy to make, and the scent of it cooking makes my mouth water. :-)

1 tbsp vegetable oil
1/4 c. rice wine vinegar
3 tbsp soy sauce
2 minced cloves of garlic
1 tbsp grated fresh ginger
2 tbsp brown sugar
1/4 tsp cayenne pepper
1 lb boneless, skinless chicken breasts, cut in thin strips.

Marinate chicken in the above ingredients for a minimum of 2 hours, or overnight.

Skewer & grill on the BBQ, or, I always dump the entire bowl, marinade and all, in a hot pan, and cook the chicken until the sauce starts to thicken, then add cut up veg (broccoli, carrots, asparagus, onions, etc) and steam/stir-fry until the veggies are hot and crispy!

I serve this with rice, and Lipton Sidekicks Singapore Curry Noodles.

(This recipe actually was from the back of the noodle package, many years ago, and I loved it so much, I had to write it down. Was I ever glad I did, because the next package I bought didn't have the recipe any more!!)

Pumpkin Crock Pot Oatmeal

I had some homemade pumpkin puree in the fridge, and I haven't wanted to make more cupcakes (even though they were delicious!) or muffins or other delicious baked goods with it. I have 3 more pumpkins we grew this year in the house, and I need some good ways to use them that aren't all baked goods. Oatmeal!

Here goes:
4 cups water
1/2 cup pumpkin puree
1 1/3 cup oats (use old fashioned 10 minute oats, unless you like serious mush)
1/4 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg

Mix in crockpot, and cook on low for 6-7 hours. Serve with milk and nuts.

I threw it all in the crockpot and started it at the end of Lost (midnight). By 7:30, the house smelled delicious, and it was fully ready to go. I did a double batch, and there is enough for the kids to have it again tomorrow. I bet it would be good with raisins, but I'll only be able to guess at that. I'm the only raisin fan in the house. It's a custardy texture with the old fashioned oats. The kids liked it, I did too, and the husband found it a bit too mushy for his liking. 4/5 liking it isn't a bad rating around here!

lentil and brown rice casserole

ok, ok. It sounds about exciting as dishwater. Let me assure you, this is tasty, easy and cheap!

3/4 cup of dried red lentils
3/4 cup of brown rice
can of tomatoes - 14 or 28 oz. I like diced.
chopped onion (if you insist. lol)
1/2 tsp each of basil and oreagno
3 cups stock (use less if putting in more tomatoes, more like 2.25 cups)

mix in large casserole dish. Cover and bake for 1.5 hours - stir it every 1/2 hour or so. Remove lid and sprinkle with 3/4 to 1 cup grated cheese and broil uncovered until cheese melts. Delish! Goes well with a salad and bread.

Spice Cake with Raisin Sauce

CAKE:
3/4 cup butter
3/4 cups white sugar
3 eggs
3/4 cup sour milk (add a couple drops of vinegar to regular milk)
1 & 3/4 cup flour
3 tbsp molasses
1 tsp cloves
1 tsp cinnamon
2 tsp soda.

Bake at 350 for approx 25 min.

FILLING:
mix with 1 egg yolk
1/2 cup sugar
3/4 cup milk
1 cup raisins
1 tbsp flour
butter the size of an egg.

Boil until thick, and add 1 tsp vanilla.

My Aunt usually doubles the filling to ice the cake with. If you bake the cake in two layers, the cooking time is a bit less, and be sure to put filling in between the two layers of the cake. This was a favourite of my Dad and his twin brother for their birthday for many, many years...

Leek & Potato Soup

The friend of a friend was making this on Sunday, and it was sooo delicious. (This is a best guestimate of the recipe, as was described to me.)

4 leeks, white parts only, sliced
4 potatoes, diced
salt & pepper to taste,

Place sliced leeks and diced potatoes in a pot, cover with water, add salt & pepper. Bring to a boil, and cook until the potatoes are well cooked. Mash, partially or completely, in pot. Stir in butter (as little or as much as you want!), or opt for adding some (tablespoon, maybe?) of olive oil.

Enjoy!

Was particularly delicious with dark bread, and raw vegetables...

Lentil Shepherds Pie

I love red lentils and sweet potatoes. This dish combines both AND is fast, inexpensive and vegetarian. Red lentils are cheap - like under $2 a bag, and that goes for 2 + meals. Sweet potatoes are generally on sale in the Fall. What's not to love?

1 cup lentils
1 Tbsp grated ginger (you can sub 1/4 tsp powdered, but it's not as good)
1 tsp cumin
14 oz veg. broth (you could sub chicken and make it not veg)
1 bay leaf
1 1/4 c. water
Combine in skillet, bring to a boil, reduce heat, cover and simmer about 20 minutes. Then remove bay leaf

Meanwhile:
1 Tbsp olive oil
1 tsp curry
1/8 tsp red pepper flakes
2 lbs sweet potatoes (cubed into 1 inch pieces)
1 tsp salt
3/4 cup water
Heat oil in pot, add curry and pepper. Then toss in sweet potato, salt and water. Bring to boil, reduce, cover and cook until potatoes are tender - about 15 minutes.

Once sweet potatoes are done, mash them and spoon over the lentils

Coconut Curry Red Lentil Soup

Ohmygoodness! This was amazing!

Adapted from Sarah Kramer's La Dolce Vegan

2 tbsp olive oil
3 cloves garlic, minced
1 tsp or so onion powder
saute in oil in large pot

Then add:
1 good sized sweet potato, diced in small cubes
2 medium sized potatoes, diced in small cubes
4 cups stock (veggie or chicken)
1 cup red lentils
1.5 tbsp of red curry paste (can find in jars)
sprinkle of salt and pepper

bring to a boil, then reduce and simmer until veggies are tender and fully cooked

Stir in one (or two) 14oz cans of coconut milk
(the cheaper milk - baking grade - is generally a bit cheaper, and thicker so it goes farther)

You can puree the soup up, but it's awesome as is.

Serve this with a salad and bread. My son ate three helpings. So good.

Pink Pizza

My middle child asked me for "pink pizza" a couple of weeks ago. I was left scratching my head, as I've never heard of such a thing. I pondered a couple of different ways to approach this request, and finally came up with an option today.

I was doing an inventory on our freezers this week, and discovered that I had bought an abundance of freezer waffles, probably when Extra foods had them on at $1 a box. Waffles are now the new pizza crust!

Toast up waffles
top with cream cheese mixed with jam (you could buy flavored cream cheese, I just didn't have any)
Add on strawberries

Voila! Pink Pizza.
Enjoyed by 2 out 3 children. Number 3 was not as impressed, as apparently she no longer likes berries in any format. Shrug.

White Bean Minstrone

I don't actually make this with cannellini beans, I use a can of mixed beans. When I was first given this recipe, I couldn't find cannellini beans anywhere in our small town, and quickly gave up looking for such an 'exotic' ingredient. I have since learned that they are simply white kidney beans *blush*, but I enjoy the variety of beans in this soup too much to change now!

This soup can be cooked up in a hurry if everyone is starving and you're pressed for time! Serve with fresh bread or biscuits!!

1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tbsp olive oil
3/4 lbs potatoes, diced
1 small zucchini, diced
1 can (14.5 oz) tomatos with garlic & basil
1 can cannellini beans, rinsed
14 oz fat free chicken broth
3/4 tsp italian seasoning
1/2 tsp salt
pepper
parmesan cheese

Cook onion, celery, carrot in olive oil on med-high for 4 minutes. Add the rest of the ingredients (except cheese) and 2 cups water. Cover and boil until potatos are done (about 10 minutes).

Serve with parmesan. Makes about 9 cups.

I usually use diced tomatos (fresh is awesome, but lots of extra chopping), and add a clove (or two) of garlic to the onion step, as well as dried or fresh basil. Yummy!

Cornmeal Wraps

A friend passed along this recipe, as I was complaining one day about the rising cost of taco shells, especially considering that my six year old will eat anywhere from two to six of them at any given sitting of a taco dinner. These cook up much like crepes, but are deliciously tasty, and wrap really well, too!

3 eggs
1 1/2 c. milk
1 c. flour
1/2 c. cornmeal
1 tsp salt
2 tbsp melted margarine

Mix eggs and milk. Stir flour and salt together, add to milk mixture. Stir in cornmeal and margarine. Spoon thinly into skillet, cooking like a crepe/pancake. Makes 12.

Enjoy!

one pot chili and cornbread

I spent the day working my yard sale, and am now definitely sick with some nasty head cold. Regardless of how I feel, the kids still want to eat. Time to pull out some comfort food that is also easy food. Ahh, yes. One pot chili and cornbread!

Start with a basic chili. I like to do a vegetarian one, to keep it cheap and easy. Just saute up some diced peppers in my cast iron pot, add in some taco seasoning, a can of tomatoes, some tomato paste (about 3 tbsp) and some water and let it mellow on the stove. After about 5-10 minutes, toss in some beans. I like chickpeas and red kidney beans, myself. Both are cheap and easy, with a quick rinse and add in to the chili.

Meanwhile, I make my cornbread topping. This is adapted from one of my favorite vegan cookbooks, adapted because we like dairy here.

1 cup + 2 tbsp milk
1 tbsp apple cider vinegar
1 cup flour
1 cup cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp oil

Preheat your oven to 400, mix vinegar and milk, let sit.
Mix dry ingredients. When milk has soured (5 minutes or so), stir in your oil, then add to your dry ingredients. Mix just until all is wet. Then spoon on to your chili and pop it in the oven for 15-20 minutes.

If you don't have a cast iron pan, you can toss your chili into a big dish, then add the topping. But why wouldn't you want a cast iron pan? Oh, that's right, you might like to use your shoulders for more than heavy lifting. ;)

If you want, toss some grated cheese on top of the cornbread before serving. Yum!

Tex-Mex seasoning

My kids are huge fans of Tex-Mex food. Tacos, burritos, enchiladas, nachos. It could be the cheese toppings, because they aren't all salsa or sour cream fans (oh, what they miss by being a little picky...).

I discovered that it is possible - and way cheaper! - to make my own taco seasoning, instead of buying the little packets of the stuff at the grocery store. It's also much easier to cut back on the salt, so it's a win/win.

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dry oregano
1 tsp. sugar
1/2 tsp. salt

See, stuff you probably already have in the house! 3 tbsp of this mix equals one package of mix. I like to make a triple batch and have some on hand for quick tex-mex meals.