Dinner Win

I previously mentioned trying to cook with curry. This is something new to me, but I'm finding more and more recipes within our restricted diet that are of Indian origin . I should mention that I grew up where onions and garlic were rarely used due to stomach sensitivities both my father and sister have. Once I got married, my then-new husband expressed how bland my cooking was (and I can now admit, not too good in general). I soon learned to cook with more flavor, although would like to incorporate even more.

Yesterday I caught one of the many shows I've DVR'd (can you guess what type of programming is usually watched in our house?!) which was about making Beef Vindaloo. It was by Aarti Sequeira of the Food Network, and her descriptions of the smells made it very tempting. I followed the general cooking process she used with minor alterations, but changed the spices based on what I had in the house. Also, I've never toasted spices before, so not ready to (one day though). The results were good. My daughter didn't even want to taste it, but once she had that first taste, she ate. And from my husband, when asked what I should change if anything, he responded that he would have liked more sauce. That recipe then is a winner to me.

Beef Curry
1 medium sweet onion, sliced
1-2 Tbsp canola oil
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp cumin
1/3 cup vinegar
1-1.5 lbs stew meat
1 cup water
salt

1. Saute onions in oil until translucent, about 10 minutes. While cooking, in a cup or small bowl, mix dried spices except salt with vinegar.
2. Pour vinegar-spice mixture over cooked onions, let simmer for 2 minutes on medium-high, stirring frequently. *Warning: do not stand directly over pan, as you may inhale vinegar fumes.
3. Add stew meat, mix together with onion/spice mix. Brown beef for about 5-7 minutes.
4. Add water to pan. Add salt (about 1/4 tsp). Let mixture reach a boil, then cover and cook on low for 45 minutes.
5. Partially remove cover, cook for another 10-15 minutes to let the sauce thicken, stirring occasionally. Serve over rice.

Easy as Pie...er, Stew

Whoever came up with the phrase, "easy as pie", must have been living in another century, or just bought one they popped in the oven just to heat up. I have made a pie completely from scratch twice- the first one was not so good. Then again, it was at the start of our allergy baking, and I found a disgusting recipe involving buckwheat. Not that I have anything against the grain, but Blech! The second attempt came out great, it just felt too involved having to refrigerate the dough and then roll it out. I will make it again, but not in any particular rush.

The easiest thing for me to make (at least at the top of my head) is stew. Granted I have varying results because its a little of this, a little of that. However, I think I have the base of something decent. The key is to cook it long enough and low to soften the meat, and try to balance the flavors. Tonight's meal will be stew plus rolls made from Chebe brand mix. Here's my basic recipe, which is currently stewing away on the stovetop. You can add peeled, cut up potatoes if you want a complete one pot meal.

Beef Stew
1 to 1 1/2 lbs cut up stew meat
1/2 medium onion, cut into slices or diced
2-4 carrots, peeled and chopped
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1 Cup Imagine No-Chicken Broth
1-2 Tbsp Gluten Free Tamari (or for those who can tolerate wheat and/or gluten- soy sauce)
Salt
Canola Oil

1. Saute the onion until slightly tender.
2. Add the meat, brown the meat. Remove whatever excess fat you can from the pan before step 3, although a little will add flavor.
3. Add the carrots, entire can of tomatoes (including liquid), tomato sauce, broth, Tamari or soy sauce. Depending on how tomatoe-y you want it, increase the amount of the broth.
4. Let simmer on low heat for about 1 1/2 hours. Salt to taste.

If you want an even easier version, dump all the ingredients (minus the oil) into your crockpot, and set on high for 4 1/2-5 hours.