Monday, May 11, 2015

Fragrant Beef Curry

This Was a Wonderful Mother's Day Dinner made by my husband

I found this recipe on Epicurious
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."


  • 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 2 large onions, sliced
  • 6 whole cloves
  • 2 large garlic cloves, chopped
  • 2 cinnamon sticks
  • 1 bay leaf
  • 1/4 teaspoon dried crushed red pepper
  • 1 1/2 cups whole milk (used Coconut Milk instead)
  • 3 large tomatoes, quartered (used Tomato Paste instead)
  • 3 tablespoons Major Grey chutney (used a mango orange jelly from costco instead)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon salt

  • Hot cooked rice


Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Sunday, March 15, 2015

Corned Beef & Cabbage Crockpot Style

A Few St. Patty's Day Cookies

What a great way to end the evening ~ Great for Dinner with a Dark Beer

Corned Beef & Cabbage Crockpot Style

2 pounds lean raw corned beef brisket~ a Grass Fed Corned Beef from Costco
comes with pickling spice

1/2 pound large carrots, cut into 4-inch pieces

1 pounds White potatoes cut into wedges

1 bunch of green onions~ used only the white and a small amount of the green
part~ 3 inch pieces

1/2 head Savoy cabbage, cut into wedges

1/3 cup horseradish, drained

1/3 cup sour cream


Place the corned beef in a large slow cooker. Layer the carrots, potatoes and

green onions in the cooker (in this order for even cooking). Add enough hot water

(4 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and

cook on high, 4 hours..

Remove the meat and vegetables from the slow cooker and keep warm. Put the

cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker,

cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of

cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with

the horseradish and sour cream in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and

sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups

cooking liquid for Corned Beef Hash.

Recipe adapted from Food Network Magazine

Thursday, March 12, 2015

Super Rich St. Patty's Day Sandwich Cookies

Very Rich and Full of Chocolate and Mint Flavor!  
~  A Perfect Treat for St. Patrick's Day 
Super Rich St. Patty's Day Sandwich Cookies
2 ¼ sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 eggs
2 ½ cups flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces chopped Andes mints
Green Mint Butter cream Filling:  
1 cup unsalted butter
4 cups confectioners sugar
2-3 teaspoons milk
½ teaspoon Creme de Menthe Flavoring
Green Food Coloring

1. Preheat oven to 350ºF. Line baking sheets
    with parchment paper and set aside.
2. Cream butter and sugars until light and fluffy.
     Add eggs one at a time, beating well after each addition.
3. In a separate bowl mix together dry ingredients: flour,
    cocoa powder, soda, and salt.
4. Add dry ingredients to the wet ingredients and mix until combined,
    scraping down the sides as needed.
    Mix in the Andes Mint Candies using a wooden spoon.
5. Drop by rounded Tablespoons onto cookie sheets and bake for 10-12 minutes.
    Cool Cookies and Fill with butter cream to make sandwiches
6. For the frosting: In an electric mixer beat the butter until smooth,
    then add the confectioners’ sugar and beat until smooth again.
    Add the milk one teaspoon at a time until the frosting is spreadable,
    then beat in the peppermint extract and food coloring. 

Friday, March 06, 2015

Creating Jewelry with Fun Vintage Finds... Cuff Bracelets

Been having fun with a few vintage Treasures ... Creating a few Fresh Cuff Bracelets for Spring!!

 Fun Junk Jewels found last Week
It is March Already!!! Working on a Few Custom Pieces of Furniture this Week and a few Vintage Finds..  Trying to decide what to paint with Miss Mustard Seed's Colors of the Month...

 I LOVE that MMS Milk Paint is an all-natural!!!  Find out more about it at

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