This is not a spicy dish. This makes a nice subtle indian potato side dish. Serves 2.
- 3 potatoes
- 3 tbl vegetable oil (or Olive Oil)
- 1/2 onion chopped
- 1/2 tsp Tumeric
- 1/2 tbl Coriander
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 cup carrots, diced
- 1/2 cup peas (optional to add more)
Boil your spuds until tender. Let cool then either roughly mash or chop into bit size chunks. (I prefer to leave skin on, but you can peel if you choose)
In a pan, add oil and heat over medium low, add carrots, onions. Let sautee until onions are translucent. Add dry ingredients, stir for about 3 minutes. Do not let burn.
Add potatoes and peas and fold into all the ingredients. Remove from heat (or leave on warm). Serve and eat.
My friend Qasim shared this recipe with me. Why? Cuz I love sheesh kebabs thats why.
4 lb beef
-Cerrano pepper, diced small (2 for mild, 4 for spicy)
-Garlic, 6 cloves, minced
-Ginger paste, 3 tablespoons
-1 Onion, diced
-Green pepper, diced
-Mayo (optional), 3 tablespoons
-Salt taste, 2 tbls
-Crushed red pepper, 2 tablespoons
-Little cheddar cheese, enough to mix in for some cohesion.
skewer or patty and grill.
I did it. I have quit facebook. Sort of…
I did not remove my account. I kept it around and removed all “friends” from list except family and really close friends.
For those who didn’t make the cut. Do not take it personally. In no way do I want to offend anyone. Removing Facebook is simply removing the social network white noise and clutter that takes too much time.
It has been 2 days. Feels good.
It has been almost a year since this blog has had any activity. Wow. That sucks. I need to update things more. Blame it on social networking and lazy-ness.
It is much easier to post something on twitter, facebook, etc.
I am going to vow to post more in-depth and useful info on this blog in 2016.
Stay tuned and visit back.
This is a great dish to toss in the oven for a lazy Sunday afternoon. I saw this recipe on Food Network and felt the urge to make it myself. You don’t have to be a highly trained chef to make this dish.
You can use any braise-worthy cut of meat, but I chose short ribs for mine.
I bought my beef from Costco and have never been disappointed.
- 5-6lbs of Short Ribs. Bone-in optional
- 1-2 onions cut into 1 inch chunks.
- 3 ribs of celery chopped (not diced)
- 3 carrots cut into 1/2 inch discs. (if you want more carrots, go sick).
- 4 cloves garlic (minced).
- 1 8oz can of tomato paste
- 4 cups of Red Wine (port, merlot, cabernet, something oaky/earthy)
- 2 cups of water.
- 2 bay leaves
- 4 sprigs of thyme.
- kosher salt
Begin by liberally coating the short rib pieces with salt and pepper. In a large stainless skillet, sear both sides of the ribs. When complete set aside in your large baking dish.
De-glaze the skillet with the wine. Add the garlic, herbs and vegetables. Mix in the tomato paste until fully incorporated. Bring to a quick simmer.
Pour over the meat in the baking dish add some watter. Cover.
Cook 3 hours at 325 degrees. You may need to add water if cooking drys up the dish.
Serve over mashed potatoes.
The meat is so tender you can eat with a fork. Outstanding!