Mexican · Quick Dinner

Super Speedy Stuffed Pepper

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This is a great recipe for when you are trying to clean out your fridge.  With just a few ingredients you can  put dinner on the table in a snap !

Ingredients:

1/2 pound ground meat/poultry ( I had beef)

1 can of corn

2 medium sized bell peppers ( I actually had 1 whole one and a half )

1/2 yellow onion, diced.

Taco sauce of your choice

Garlic powder, Chilli powder, oregano, salt and pepper to taste

1/2 cup shredded mexican blend cheese

1/4 cup bread crumbs

oil for cooking

Method:

Heat oil in a skillet and saute onions and beef with browned

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Add the seasonings and corn and cook till the raw smell of the seasonings go away.

Add the taco sauce, about 1/4 -1/2 cup, stir in and take off heat.  The sauce acts as a binder, so add as much as you want.  The amount will vary based on the amount of fat that comes out of your filling of choice.  For example, lean ground turkey might need more sauce than a 80-20 ground beef mixture.  if you do not have taco sauce, you can use salsa.

Allow the filling to cool

Preheat oven to 375.

Mix the cheese and breadcrumbs together and set aside.

Cut the peppers and remove the ribs and seeds to create a cavity that you can fill.  I like to cut it length-wise.

Fill the peppers with the meat and corn mixture and top with the cheese and bread crumbs

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Place peppers in a baking dish and drizzle a little bit of oil on the top.

 

Bake for 20 mins till golden brown

Serve hot, with a knife and fork.  It will get messy !IMG_1953

Dinner · Meat · Moroccan · Stew

Beef and Sweet Potato Harissa

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As the Beatles said “I get by with a little help from my friends”.  For this recipe, my “friend” was store bought Harissa Simmer sauce.  I keep reading about Harissa in magazines and have always wanted to try it.  However, this past weekend, I was in the mood for something delicious and fast.  So, I used the simmer sauce.  But I did doctor it up.  It turned out delicious! I mean, really delicious! MIND-BLOWING DELICIOUS!  Here is what you will need.

Ingredients:

1.5lbs stew beef

2 sweet potatoes, diced

1 large red onion, diced into large chunks

1 tomato, diced

1 can of red kidney beans

1 packet of Harissa simmer sauce ( I used Saffron Road)

2 tsp of cinnamon

2 tbsp of olive oil

salt, pepper and chilli flakes to taste.

2 tbsp of chopped scallions

Lime wedges for serving (optional)

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Method:

Brown the meat in oil and set aside.

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Add the sweet potatoes, tomatoes, onions, salt pepper and cinnamon and cook till vegetables soften.

Add the meat, beans and pour in the sauce.  I filled the pouch with water to rinse off every last bit of the sauce and poured it into the pot.

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Simmer on medium high heat for 30 40 mins, till meat and vegetables and fork tender. Add scallions at the very end and take off heat.

Serve hot with polenta or couscous.

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Classics · Comfort food

Meat Pies

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Happy New Year! It has been a while since I have posted.  Life in graduate school can be all consuming and with the holidays and traveling back to India, I have hardly been cooking or eating right.  So, I will try to be better this year and what better way to start off the year with a delicious, savoury and very English Meat Pie.  The recipe is pretty straightforward.  It is rich and comforting and pairs perfectly with Downton Abbey or Sherlock ! Enjoy a night on british teli with this recipe !

Ingredients:

1.5lbs of cubed stew meat

0.5 tbsp of minced garlic

1 cup diced onions

1 cup chopped mushrooms

0.5 cups of chopped carrots

0.5 cups of chopped red-skinned potatoes

1 cup chicken broth

Winter herbs of your choice, I used a spice blend from Raw Spicebar–use what you like! (Thyme, rosemary sage etc)

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Salt and Pepper to taste

2 tbsp of olive oil

3 rolls of store-bought pie crust

Method:

Heat olive oil in a pot and brown meat in batches till dark brown. Set aside.

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In the same pot add onions, garlic, mushrooms, carrots and potatoes and saute for 10mins till the vegetables start to soften.  The key here is to make sure the vegetables are fine chopped and relatively the same size.

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Add salt, peppers, herb mix and saute for another 5-10mins

Put back the meat and add the chicken stock.

Simmer till meat is tender and the filling has a thick consistency.  You do not want too much liquid since it will make for a wet and soggy pie–nobody wants that!

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Cool filling completely.

Take a 6-cup jumbo muffin pan and grease with cooking spray.

Cut out pie crust to fit into the muffin pan and leave a little bit of an overhang.

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Spoon in a generous amount of the meat filling.

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Cover with another round of cut pie dough and crimp the edges to seal thoroughly. Cut a slit in the top crust so that the steam can escape.

Bake in a 375F pre-heated oven for 45-6omins till crust is golden

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Serve hot !!!

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Classics · Comfort food · Dinner · Meat · Stew

Beef Short Ribs

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Hello readers ! It has been quite a while since I have posted.  The last few months have been a whirlwind with the holidays and my travel back home to India.  It took me a while to settle back into the pace pf things and I realized that I had stopped cooking for myself and had reverted back to the old habit of eating caned soup and vending machine granola bars ! The very thing I wanted to avoid and which is why I started writing this blog !!!!!!  Anyway ! I am back and here with our Valentine’s Day meal ! Nothing says love like a big bowl of rich beef stew !  Thank you Ina Garten for the recipe !

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
Directions

Season short ribs with salt and pepper and fry in a large Dutch oven till  golden brown and set aside.

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In the remaining oil add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.IMG_0568

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Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and cook for 2 hours or until the meat is very tender.

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Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce

 

 

 

 

 

 

Classics · Comfort food

Slow-cooker Goulash

Also known as Hungarian Paprikash, this is a great variation to your traditional beef stew.  The interesting part of this recipe is that I got it from “The Unofficial Harry Potter Cookbook” !!!! Somebody took the time to go through the series and figure out what the characters ate, and then they archived them into a book.  I got it as a birthday present last year.  This was the first recipe I was made from the book and it was a hit !  This time around, I made it in a slow cooker and it worked just as well.  Try this recipe on the next cold, damp, rainy day.

Ingredients:

2 Tbsp of olive oil

2 pounds of stew meat (beef)

1 onion, finely chopped

2 ribs of celery, finely chopped

2, 14 oz cans of chicken stock

1, 10 oz package of mushrooms, chopped

3 Tbsp of paprika (or more if needed)

1 sweet red pepper, seeded and chopped

3 Tbsp of tomato paste

1/2 cup sour cream (I used greek yogurt instead)

salt and pepper to taste.

Method:

In 1 Tbsp of oil, brown the beef in batches till golden brown and crusty on the outside.  Set aside.

Heat remaining oil in a pan, and saute the celery, onions, paprika and tomato paste.

Add the beef and onion, celery mixture to the slow-cooker and cover with chicken stalk.  Cook on high for about 3 hrs.

After 3hrs, add the peppers and mushrooms to the stew.  Cook for another 2 hrs or till the meat falls apart.

At this point, take some of the stew liquid and use it to thin out the greek yogurt.  Add the slurry back to the stew.  Stir, adjust salt, paprika and pepper and simmer for another 30mins.

Serve hot with crusty bread or egg noodles.