I have been suffering from some pretty nasty lung infection for the last week or so, and have really not left my apartment in days, though I am slowly getting better. I have not eaten much and this morning is really the first time I have been hungry. I ran across these two recipes that I have made and enjoyed greatly in the past:
California Stirfry
Ingredients:
2 TBSP peanut oil
1 medium onion, halved lengthwise, then thinly sliced crosswise
8 oz snap peas
1 red bell pepper, seeded, stemmed, and cut into thin strips
1 yellow bell pepper, seeded, stemmed, and cut into thin strips
1 large garlic clove, chopped
2 tsp bottled Asian red curry paste
1 (14-oz) can unsweetened coconut milk
1 tsp salt
12 large shrimp, peeled and deveined
1 TBSP hoisin sauce
Rice:
2⅔ cups water
2 TBSP honey
1⅓ cups Basmati rice
¼ cup golden raisins
1 cinnamon stick
1 tsp mustard seeds
Salt and pepper to taste
½ cup thinly sliced scallion greens
Directions:
1.Heat a large wok over high.Just before the wok smokes add the peanut oil.Stir fry the onions, snap peas, and bell peppers until crisp tender, about 3 minutes.
2.Reduce heat to medium, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk and salt, and bring to a boil for 2 minutes. Add shrimp, turning once until browned.
3.Remove the wok from the heat and stir in hoisin sauce and salt to taste.
4.To make the rice: In a 3-quart heavy saucepan stir together the water, honey, rice, raisins, cinnamon, mustard seeds, salt and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion.Serve the stir-fry over the rice.
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Crockpot Beef Stew
Ingredients:
1 Beef chuck roast cut into 1-inch cubes
1 cup Baby carrots
1 onion diced
1 lb Red potatoes, medium
2 tsp dried rosemary
2 tsp dried thyme
3 cups beef broth
2 TBSP olive oil
½ TBSP Kosher salt
1 TBSP freshly ground black pepper
3 cloves garlic, minced
2 TBSP tomato paste
1 TBSP Worcestershire sauce
1 tsp paprika
1 tsp caraway seeds
2 bay leaves
1/4 cup flour
2 TBSP parsley leaves
DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef and veggies into crockpot. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
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