(or... Beef Curry)
We had this today in my class and it is a really healthy dish getting a lot of veggies in, but also very tasty so I thought I'd share the recipe with all of you! I had never had curry with so many different things in it before and I really enjoyed it!
(this is to serve 4)
1 T curry powder (first part)
1 lb sirloin tip, cubed
2 C diced onions
1/2 tsp salt
3 C cubed Red Triumph Potatoes, skin on (or just red skin potatoes)
1 T Olive Oil
1 C carrots cut in diagonal slices (strips, or just chopped)
2/3 C red bell pepper, chopped coarsely
2/3 C Raisins
1 more T curry powder
1 T ginger root (or dried)
2 C plum tomatoes, diced
1 beef bouillon cube
1 C water
2 C long grain rice (or whatever type of rice you have)
1. Saute curry powder, meat, onions, salt and oil about 5 minutes on medium heat to brown the meat.
2. Add potatoes, carrots, bell peppers, raisins, curry powder, and ginger. Cook about 2 minutes.
3. Add tomatoes, bouillon cube, and water. Cover, and simmer for 35 minutes stirring occasionally.
4. Prepare the rice according to package directions about 25 minutes before the curry is done.
Note: It will help to chop up all of the ingredients and have them ready before you start cooking.
Thursday, February 18, 2010
Wednesday, February 3, 2010
Rice
Random facts for you about rice and a few of my ideas!
I'm sure most of you know that brown rice is more nutritious than white rice... but what about minute rice and parboiled rice. If you want a fast alternative to straight, but most nutritious, brown rice which seems to taked forever, parboiled rice is the better choice.
Parboiled rice is brown rice which has been cooked, but then had the hull removed from it, and then dried. By cooking it as brown rice, the leftover part (called the endosperm, which is white rice) of it was able to absorb some of the hull's nutrition making it more nutritious than plain white minute rice.
To use brown rice more often than the white or minute rice options, I like to boil a bunch of brown rice all at once when I've got time, then separate it into portions in ziplock bags labeled with the date, cool it, and store it in the freezer. This way, when i want to make something with rice I can just pull out the ziplock and microwave it, but still get the brown rice without all the extra time. It's also nice because I don't have to sit and watch it in a pot while I'm trying to make something else... Oh! AND the best part is that it's cheaper than the pre-cooked types of rice.
A recipe with rice!
approximately 4 C rice
1 can black beans (or pinto if you like pinto)
1 can corn (or equivalent in frozen)
approximately 10 oz. plain fat free yogurt (check sugar content on label)
1 jar of spicy salsa, or 1/2 cup onion + medium salsa (if you want a more tomato flavor, you can use some canned diced tomatoes as well)
your desired amount of ground turkey or beef with chili powder and pepper or a lower sodium taco seasoning.
approximately 8 oz shredded cheese
optional - wheat tortillas
preheat your oven to 350 degrees.
If you have the rice in your freezer, take out and defrost. If not, prepare the rice according to package directions. While the rice is cooking or defrosting, brown the meat over medium high heat in a skillet. Once the rice and meat are done, combine in a large bowl and add the canned ingredients and mix. Mix in the yogurt and add in salsa until it reaches the desired consistency. I usually end up using about 3/4 of a jar, but sometimes the whole thing. spread out in a 9x13 pan and sprinkle cheese on top. Bake in the oven for about 25 minutes, or until the cheese is melted and slightly browned.
You can serve it in bowls as is, or put it in tortillas.
I'm sure most of you know that brown rice is more nutritious than white rice... but what about minute rice and parboiled rice. If you want a fast alternative to straight, but most nutritious, brown rice which seems to taked forever, parboiled rice is the better choice.
Parboiled rice is brown rice which has been cooked, but then had the hull removed from it, and then dried. By cooking it as brown rice, the leftover part (called the endosperm, which is white rice) of it was able to absorb some of the hull's nutrition making it more nutritious than plain white minute rice.
To use brown rice more often than the white or minute rice options, I like to boil a bunch of brown rice all at once when I've got time, then separate it into portions in ziplock bags labeled with the date, cool it, and store it in the freezer. This way, when i want to make something with rice I can just pull out the ziplock and microwave it, but still get the brown rice without all the extra time. It's also nice because I don't have to sit and watch it in a pot while I'm trying to make something else... Oh! AND the best part is that it's cheaper than the pre-cooked types of rice.
A recipe with rice!
approximately 4 C rice
1 can black beans (or pinto if you like pinto)
1 can corn (or equivalent in frozen)
approximately 10 oz. plain fat free yogurt (check sugar content on label)
1 jar of spicy salsa, or 1/2 cup onion + medium salsa (if you want a more tomato flavor, you can use some canned diced tomatoes as well)
your desired amount of ground turkey or beef with chili powder and pepper or a lower sodium taco seasoning.
approximately 8 oz shredded cheese
optional - wheat tortillas
preheat your oven to 350 degrees.
If you have the rice in your freezer, take out and defrost. If not, prepare the rice according to package directions. While the rice is cooking or defrosting, brown the meat over medium high heat in a skillet. Once the rice and meat are done, combine in a large bowl and add the canned ingredients and mix. Mix in the yogurt and add in salsa until it reaches the desired consistency. I usually end up using about 3/4 of a jar, but sometimes the whole thing. spread out in a 9x13 pan and sprinkle cheese on top. Bake in the oven for about 25 minutes, or until the cheese is melted and slightly browned.
You can serve it in bowls as is, or put it in tortillas.
Subscribe to:
Posts (Atom)