Yucatan Green Chile Saute ~ Instant Pot

Chile is often on the menu at our home and this Yucatan Green Chili Saute from Melissa Joulwan's book Well Fed Weekends, has become a favorite!  We love that this is a quick onepot meal which includes protein and vegetables.  Even better, it's delicious freshly made or as leftovers.  Of course in our home, no good recipe can be left as found so we tweaked this one to our taste by mostly amping up the heat.  We also made this in the Instant Pot instead of on the stovetop.  Both are easy but we're in love with our Instant Pot and use is whenever possible. Great thing about chili, it's easily tweaked to your individual taste.  Check out both Melissa's original recipe and our adaption and make one or both, you won't be disappointed.

Yucatan Green Chile Saute ~ Instant Pot (Adapted from Well Fed Weekends)

• 1/2 TBS. extra virgin olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 2 lbs. ground beef
• 1 tsp. Himalayan salt
• 1 1/4 tsp. ground cumin
• 1 1/4 tsp. sweet smoked paprika
• 2/3 tsp. ground black pepper
• 1/2 tsp. dried oregano leaves
• 6 oz. tomato paste
• 2 TBS. red wine vinegar
• 1/3 c. raisins
• 1 head cauliflower, shredded or riced
• 8 oz. roasted hatch chilies (We use fresh but can use canned.  Can also use diced green chilies)
• 1/4 c. dry roasted pumpkin seeds (shelled) when serving

Cumin - lime sauce  (have all ingredients at room temperature)

• 1 egg yolk 
• 3 TBS. fresh lime juice
• 1/4 tsp. Himalayan salt
• 1/3 cup avacado oil or light tasting olive oil
• 2 large garlic cloves, peeled
• 1 tsp. ground cumin
• 1 bunch fresh cilantro leaves
• 1-2 small fresh jalapenos, (seeds and ribs removed if you want less heat)

Set the Instant Pot to saute and add the olive oil, heat until warmed.  Add the onion and saute until golden.  Add the garlic and saute until fragrant.  Add the ground beef, salt, cumin, paprkika, pepper and oregano and brown the meat, breaking it up as it cooks.  Once browned, add the tomato paste and red wine, mix well.  Add the raisins, cauliflower and chilies.  Mix well. Lock the lid on the Instant Pot, close valve and set high pressure for 10 minutes.  Use natural pressure release.

While the chili is cooking, prepare the cumin-lime sauce.  

Place all the ingredients in a flask, and using an immersion blender, blend until thick and creamy.  Or, place all ingredients in a blender and blend till smooth and thick.

Serve the chili with a drizzle of the cumin-lime sauce and sprinke on some pumpkin seeds for a little crunch.

Enjoy~~

Sweet & Sour Un-Stuffed Cabbage Soup

We adore stuffed cabbage but making it can be awfully time consuming. Enter Un-Stuffed Cabbage Soup, tastes just as delicious and takes just a fraction of the work and time to make.  We make this for a quick hearty meal in the pressure cooker which cuts the time even more, but it’s just as easily made in a pot on the stovetop.
Sweet & Sour Un-Stuffed Cabbage Soup 

• olive oil
• 1/2 lb chuck steak, 1/2-inch dice, seasoned with salt & pepper
• 1 lg onion, diced
• 8-10 cloves garlic, minced
• 1/2 lb ground beef
• 2 medjool dates, chopped
• 1/4 cup raisins
• juice of one lemon
• 1 tsp. sour salt
• 28 oz. can whole plum tomatoes
• 15 oz. can diced tomatoes
• 4 c. chicken or beef stock
• 1 small head green cabbage, roughly chopped
• salt & pepper to taste

(I make this in a pressure cooker but you can use a soup pot.)
Heat the olive oil and then sear the chuck steak cubes on all sides until browned. Remove the steak from the pot and set aside.  To the same pot add the onions and sauté until they begin to caramelize.  Add the garlic and ground beef and cook until the beef is browned.  Return the steak to the pot and add all the remaining ingredients.  Cook until the cabbage is tender. (I use a pressure cooker, 15 minutes at high pressure and then I let it cool to reduce the pressure instead of just releasing the valve)  Salt and pepper to to taste.  This is good the first day but gets better after it sits a day or two.
Enjoy!

Mom’s Curried Chicken Salad

My Mom has been making a curried chicken salad for years and as she’s been raving about how wonderful it is, I decided to give it a try…but of course I made a few little changes, but what else is new.  This Curried Chicken Salad is a little different from my Curried Grilled Thai Chicken Salad but just as delicious.  My Mom often makes this recipe with leftover turkey so perfect for your Thanksgiving leftovers.  This is just one of those recipes which can be tailored to what you have in hand or to your tastes.   

As I’ve been avoiding carbs lately, I’ve been enjoying this Curried Chicken Salad as pictured, atop a thick slice of fresh tomato and wrapped in a leaf of Romaine lettuce, so basically an awesome lettuce wrap…Delish!!

Mom’s Curried Chicken Salad

• 1/4 cup sour cream (I prefer Breakstone sour cream)
• 1/4 cup real mayonnaise (I prefer Hellmann’s mayonnaise)
• 3/4 tsp. garlic powder
• 4 tsp. Jamaican curry powder
• 1/4 tsp. cayenne pepper powder
• 3/4 tsp. spicy brown mustard (I prefer Gulden’s mustard)
• 1 TBS. fresh lemon juice
• 3 TBS. finely chopped mango chutney (I prefer Raffetto Chut-Nut Colonial Chutney)
• 1 lb. cold cooked chicken, diced (I prefer my leftover “Rotisserie” Chicken)
• 1/4 cup thinly sliced green onions, whites and greens
• 1 large peeled apple, diced (I prefer Granny Smith apples)
• 1/3 cup slivered almonds, toasted
• 1/3 cup finely diced celery
• 1/4 cup golden raisins 

In a large bowl mix together the sour cream, mayonnaise, garlic powder, curry powder and cayenne.  Add the mustard, lemon juice and chutney and combine well.  Add the diced chicken, green onions, apple, almonds, celery & raisins and toss to mix.  Cover and refrigerate.  This is best made a day in advance so that all the flavors can come together.  Serve cold on a salad or in a sandwich.

Enjoy!

S’mores Granola Bars

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker asked the participating bloggers to make any recipe of their choice using the two given ingredients of oatmeal and raisins.  Sure, oatmeal and raisins sounds easy enough but I just kept going round and round trying to decide what I want to make.  I finally decided to make something special for my Maisie as it’s her birthday month, and I totally can’t believe that she’s seven, so I figured that I’d spoil her even more than usual.  I of course had to keep her food allergies in mind so other than giving her a bowl of oatmeal with raisins, which I do many mornings, I put on my thinking cap to come up with something that she’d enjoy.  In the end it was Maisie, who without even knowing about my dilemma, came right out and told me what she wished I would make and it fit in perfectly with the challenge.  Maisie mentioned that I hadn’t made granola bars for her in a while and that she’d really enjoy some.  In the past I’ve made a couple of different bars for her including Oatmeal, Cashew & Chocolate Granola Bars and Crunchy Oat, Almond, Cashew & Pebbles Granola Bars and though she’s enjoyed both of those recipes and I’ve made them a number of times, she wanted something different.  I told Maisie that I needed to use oats and raisins but I asked her what else she wanted in her bars and she chose the ingredients.  Maisie asked for cashews, chocolate bits and mini marshmallows.  I also gave her a choice of what other cereal to add to the bars and she picked Rice Krispies.  When Maisie mentioned chocolate and marshmallows, my mind immediately thought of s’mores so that’s the flavor I was going after in making these bars.

 I used what I had in the house, made things up as I went along and in the end I’d say Maisie did a great job with her flavor choices and the bars came together easily as I made them no-bake so super simple to make.  Maisie and Eammon both loved the bars but Maisie did put in a request for next time, more marshmallows and chocolate bits.  We’ll have to see about that one as I tried to keep the “high sugar” items to a minimum but I’ll probably sprinkle the top of the bars with some extra of both next time because if she can see them, she’ll think that there’s a lot more there than there actually is.  In the end, this recipe is a keeper and a great, on the go breakfast or snack for my Maisie.

S’mores Granola Bars

• 5 pkgs. maple & brown sugar instant oatmeal
• 2 cups Rice Krispies
• 1/4 cup golden raisins 
• 1/4 cup Enjoy Life chocolate bits
• 1/2 cup mini marshmallows 
• 1/4 cup cashews
•   1/2 cup coconut oil
• 1/4 cup honey
• 1/4 cup brown sugar

Prepare a 9 x 13 inch baking pan by lining it with aluminum foil and lightly greasing it with either cooking spray or coconut oil.

In a large bowl mix together the oatmeal, Rice Krispies, raisins, chocolate bits, marshmallows and cashews and set aside.  In a microwave safe bowl combine the coconut oil, honey and brown sugar and microwave on high for 1 minutes.  Remove from the microwave and stir to combine then return to the microwave and cook on high for 2 more minutes.  Remove from the microwave a carefully mix.  Pour the hot mixture over the dry ingredients and using a wooden spoon, mix until everything is well combined and the chocolate bits melt.  Add the contents of the bowl to the prepared pan and press the ingredients tightly into the pan.  Refrigerate for at least 2 hours until the bars are set.  Using the foil liner of the pan, lift the entire sheet of bars from the pan and onto a cutting board.  Remove the foil and cut into bars.  Wrap the bars individually in plastic wrap, parchment paper or wax paper and store in the refrigerator until ready to eat.

Enjoy!

 

My previous Improv Cooking Challenge entries:

September 2012  Zucchini & Brown Sugar:  Zucchini with Onion & Brown Sugar 
August 2012  Tomatoes & Peppers:  French Fries Hash Browns 
July 2012  Corn & Butter:  Fritos Crusted Pollock 
June 2012  Cherries & Almonds:  Dried Cherry Almond Tart 
May 2012  Strawberries & Cream:  Strawberry Soup 
April 2012  Peanut butter & Jelly:  Peanut Butter & Jelly Bars 
March 2012  Potato & Cheese:  Loaded Potato & Buffalo Chicken Casserole 
February 2012  Ginger & Carrots:  Shrimp & Avocado Salad with Carrot Ginger Dressing 
January 2012 Lemon & Sour Cream:  Ponderosa Lemon & Sour Cream Tart 
December 2011 Eggnog & Cranberries:  Eggnog Popovers with Cranberry Butter 
November 2011 Pumpkin & Cream Cheese:  Praline Pumpkin Cheesecake 
October 2011 Caramel & Apples:  Caramel Stuffed Apple Cider Cookies

Hearty Beef Curry

This beef curry is one of my all time favorites as it’s easy to make, has gorgeous flavor and freezes beautifully, who could ask for more!  I love serving this over Jasmine rice or Cauli-Rice. 

First gather all your ingredients (not pictured are the raisins.)

Hearty Beef Curry

• 3 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 3 large onions, sliced
• 12 whole cloves
• 8 large garlic cloves, chopped
• 3 cinnamon sticks
• 2 bay leaves
• 1/2 teaspoon dried crushed red pepper flakes
• 13.5 oz. can coconut milk, or lite coconut milk 
• 1/2 cup milk, skim, 1%, 2% or whole
• 6 plum tomatoes, cut into 8ths
• 1/3 cup raisins, regular or golden raisins
• 5 tablespoons Major Grey chutney
• 5 tablespoons fresh lemon juice
• 6 tablespoons minced peeled fresh ginger
• 3 tablespoons curry powder
• 1/2 teaspoon salt
• salt & pepper
  

Sprinkle beef with salt and pepper. Heat 2 tablespoons of oil in a heavy Dutch oven over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using a slotted spoon, transfer meat to a plate.

Heat the remaining 1 tablespoon of oil in the same pot over medium-high heat. Add onions and sauté until tender and brown, about 7 minutes.

Return the beef to the pot. Add cloves, garlic, cinnamon sticks, bay leaves and dried red pepper to pot; stir 1 minute.

Stir in coconut milk, milk, tomatoes, raisins, 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 or place covered in a 350F oven for two hours and then follow directions below.

Uncover and increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. I serve this over jasmine rice or Cauli-Rice.

Enjoy!!