So... I'm taking yet another page out of my childhood in making this dish. My mom used to buy this curry mix... It's very specific--House brand Vermont Curry Sauce mix. They make a variety of spiciness--I chose "Medium Hot" for this dish. Also note, this curry does not have coconut milk in it.
Basically, I just used the recipe off the box, and added a couple more veggies. I used beef chuck for the cut of meat--it came out a lil chewy for the type of curry stew I wanted. Maybe I'll try brisket next time... mmm... sounds yummy.
Beef Curry
1 (4.4 oz.) box of House Vermont Curry Sauce mix
1 1/4 lb. beef chuck, cubed
1/2 onion, cubed
1 large potato, cubed
3 stalks of celery, sliced
1 carrot, sliced
Brown onions, celery, and carrots with a little bit of butter. Add meat and potatoes to the saucepan until lightly browned. Add 3 1/2 cups water and bring to full boil. REmove from heat. Break curry sauce mix into pieces and add to saucepan. Cook over low heat about 20 minutes or until curry thickens. Serve over cooked rice (or pasta).
The weather was getting warmer so I had to make something lighter. You don't feel like eating pasta with cream sauces when it's 90 to 100 degrees outside. With that in mind, I knew I wanted pasta and shrimp. I took a shrimp recipe and experimented with this glaze idea, when I decided to make shrimp with a glaze and put it over linguine pasta. Yay for new ingredients! Today's secret ingredient was: Adobo sauce... I also used some dry chipotles in this recipe. Adding some spice in my life!
Pan Seared Shrimp w/Chipotle-Lime Glaze
2 lbs shrimp, peeled and deveined
salt and pepper
1/8 tsp sugar
2 tbsp vegetable oil
Chipotle-Lime Glaze (Combine before Step 3)
2 tbsp fresh lime juice
2 tbsp chopped cilantro
1 minced chipotle chile in adobo sauce
4 tsp brown sugar
2 tsp adobo sauce
1. Pat shrimp dry with paper towels, then season with 1/4 tsp salt, 1/4 tsp pepper and the sugar (regular). Heat 1 tbsp of the oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the shrimp to the pan in a single layer. Cook until the shrimp are curled an pink on both sides, about 2 minutes.
2. Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 1 tbsp oil and shrimp.
3. Off the heat, return all of the shrimp to the warm skillet, add the chipotle mixture and toss to combine. Serve over pasta or rice.
Notes: I'm going to have to think of some way of making that sauce thicker--that w0uld make it taste better when pouring over the pasta. It may have been the Adobo Sauce I chose to use--It was adobo paste and I should have worked on that sauce a little more before adding it to the other glaze ingredients. Next time! Live and learn!
I can NOT for the life of me remember where I found this recipe. But whenever I'm home and I got a cravin for Apple-cinnamon pancakes... I tend to look for a new recipe to try. I've tried it with oatmeal... I've tried it with Bisquick ("instant" pancake mix)... and then... I came across this recipe, which of course, had a picture of the pancakes. Now, how cool is it that this has HUGE slices of apple in it. Check it out!
Apple-Cinnamon Pancakes (version 3)
2 Granny Smith apples (I used Golden Delicious--which worked just as well)
2 tbsp. ground cinnamon
2 eggs
2 cups of flour
2 1/2 cups of milk
1 tsp. salt
2 tbsp. granulated sugar
4 tsp. baking powder
Peel and core the apples. Slice thinly (They can be moon shaped, but what I did was I cored the apple and sliced it horizontally.) Toss with the cinnamon. In a (separate) mixing bowl, mix together the remaining ingredients. Ladle the batter into a pan with oil, then place the sliced cinnamon-apple in the center of the pancake batter. Carefully turn over and cook until both sides are golden brown.
What are the other two versions of apple-cinnamon pancakes that I like? (you ask?) Well, I don't like to share ALL my secrets... but here's a couple other recipes you can try on the same day or another day.
Apple-Cinnamon Pancakes (version 2)
2 cups milk
1 1/2 cups rolled oats
2 eggs
1 cup whole wheat flour
2 1/2 tsp baking powder
dash of salt (optional)
1 tsp cinnamon
1/3 cups veggie oil
2 tbsp honey
1/2 cup unpeeled apple, chopped fine
Pour milk over oats and let stand for about 10 minutes. Stir in eggs. Sift together the flour, baking powder, salt, and cinnamon and add to the oats, mild and egg mixture. Stir in oil, honey and apples.
Quick note on the apples--I don't remember if I left them unpeeled... Sometimes what I like to do is "roughly peel the apple"--meaning leave some peel on there but peel off some of the peel. (Just because the thought of leaving those apples unpeeled totally doesn't sound that appealing to me.) OH! And I almost forgot! I cheated jus a lil maybe... I used INSTANT (Quaker) Apple Cinnamon Oatmeal--yum-O! I think it jus adds to it... If you're worried about the extra sugar, I guess you could always cut back on the... honey? (haha... I also jus noticed that this recipe doesn't add sugar--very healthy, don't you think?)
Apple-Cinnamon Pancakes (version 1)
1 1/2 cups flour
1 1/2 tbsp baking powder
3 tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 cups milk
1 whole egg
1 egg white
3 tbsp oil
1 apple, finely chopped
Combine milk, egg, egg white, and oil. Mix dry ingredients. Add combined liquids. Stir in apple. Cook on griddle.
Hahahaha... I copied this recipe verbatim... I think. It's a basic apple-cinnamon recipe... for those of you too afraid of the above recipes--here's something a bit simpler.
