Tunisian Lamb Chops

3 August 2010

I find this works well with pork also, if you use enough of the rub. The spiced couscous side is excellent with this!

Ingredients

  • 1.5 Tb olive oil
  • 2 Tb fresh chopped mint
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/4 tsp pepper
  • 1/2 lb lamb or pork chops

Instructions

Mix all the rub ingredients together and then apply to both sides of the chops. Broil or grill the chops to perfection and enjoy!

Chili Con Carne

3 August 2010

Ingredients

  • 3/4 lb ground beef
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1 Tbs (large!) garlic powder
  • 1 Tbs (large!) chili powder
  • 1 ts cumin
  • 1/2 ts salt
  • 1/2 ts cayenne
  • 1/4 ts dried oregano
  • 1/4 ts ground coriander
  • 1/4 ts ground pepper
  • 1/4 ts paprika
  • 1 15 oz can dark red kidney beans
  • 1 10 oz can diced tomatoes and chilies
  • 1/5 Tbs tomato paste
  • 1/2 ts sugar
  • 1 cup dark beer
  • 6 oz plain greek yogurt for topping

Brown the meat. Add the onion, bell pepper, garlic, chili powder, cumin, cayenne, oregano, coriander, salt, pepper, and paprika. Cook, stirring, until soft, about 4 minutes. Add the tomatoes, chilies, and their juices, along with the kidney beans, tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I’ve been informed that this recipe works well in a crock pot also, just put everything in the crock pot after cooking the meat. Choose your own adventure for temperature setting and duration, then post the results here!

This is one I adapted from Smitten Kitchen after I saw it the other day. The original recipe uses canned black beans, but I’ve got dry on hand, so I had to cook those first.* As a warning, I didn’t really measure anything in this recipe, so amounts are estimates.

black beans (8 oz. dry)
1-2 Tbsps. olive oil
1 tsp. ground cumin
1 tsp. lemon juice
1 Tbsp. diced jalapenos
handful of cherry tomatoes
flour tortillas
crumbled feta cheese

Put black beans and oil in a medium-sized sauce pan and cover with several inches of water. Bring to a rolling boil and keep it going until the beans are softened (roughly 1 hour). Stir occasionally and add water if necessary. By the time the beans are cooked, they will also have a sauce with them.

Salt and pepper the beans to taste, add cumin and lemon juice. Mix in diced jalapenos. Cut the tomatoes up and stir them in, too. Put a few tablespoons of filling in a tortilla along with a teaspoon or so of crumbled feta.

I chose to toast the tacos a couple at a time on my countertop grill until the feta melted, and I ate them with a spinach side salad. Very tasty.

* Cooking the beans myself gave me a nice sauce with them, but as a possible time-saving measure, I might recommend mixing 1 15-oz. can of black beans with a 10-oz. can of diced tomatoes and green chiles (a.k.a. Rotel) as a substitution for the jalapenos and tomatoes.

Sloppy Joes

26 July 2007

The following is Mark’s recipe, but I’m posting it here so that I can find it again later. So, from here on out, I’m quoting Mark:

1 lb hamburger
1 large onion, chopped
1 clove garlic, minced
1 large green pepper, sliced
1 jar (30 oz) spaghetti sauce (I usually use sauce w/mushrooms)
hamburger rolls

Brown the meat, remove excess grease. Add garlic, onion, peppers, and spaghetti sauce. Cover and simmer on medium heat for 55 mins. Serve over rolls.

Obviously you can experiment with adding other things too. Mushrooms are good, and I think I’ve played around with adding small amounts of oregano and basil.

Mark

Thai Red Curry Chicken

7 November 2006

This is something that we threw together last night based loosely on the back of a can, and it turned out fantastically. I don’t know if you’ll find Thai Kitchen products in your local grocery store, but I suspect that another brand’s products will do just as well.

1 lb. diced chicken
1 – 13.5 oz. can of coconut milk
4 teaspoons of Thai Kitchen red curry paste (or to taste)
2.5 Tablespoons of brown sugar
1 Tablespoon of Thai Kitchen fish sauce
1 onion, chopped
1 green pepper, chopped
your choice of rice

Cook chicken in a large saucepan. When chicken is finished, add coconut milk and red curry paste. Stir well and simmer for five minutes. Add remaining ingredients, stir, and simmer on medium heat for seven minutes. Serve with steamed rice.

Sesame Beef

21 September 2006

1 pound beef boneless sirloin steak
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1/4 teaspoon pepper
3 green onions (with tops), finely chopped
2 cloves garlic, crushed
1 tablesoon sesame seed
3 cups hot cooked rice

Trim fat from beef steak. Cut beef diagonally across grain into 1/8 of an inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.) Mix sugar, soy sauce, pepper, onions and garlic. Put mixture with beef in a Ziploc bag and shake until well coated. Refrigerate a minimum of 30 minutes.

Cook and stir sesame seeds in 10 inch skillet over medium heat until golden brown; remove from skillet. Add beef to pan. Cook and stir beef in oil over medium-high heat until light brown, 3 to 4 minutes. Sprinkle with sesame seed. Serve over rice. 5 servings.

A nice and quick meal, especially if one marinates the meat beforehand.

Lime-Jalapeno Steaks

15 September 2006

Steaks aren’t exactly starving-college-student fare, mosttimes, but Nicole specifically requested one of my steak recipes, so I guess I better go ahead and post it. This is a recent development, so it’s a little fuzzy on measurements. Feel free to adjust to taste. This makes enough sauce for three very large t-bones, so probably enough for four average-size sirloins. Seeding the peppers is probably not necessary as the steaks will actually come out very mildly flavored (see below on serving with the topping).

Ingredients:

  • 6 Tbsp lime juice
  • ~3-4 Tbsp chopped pickled jalapeno peppers
  • ~2 or less Tbsp pressed or minced garlic

Directions:

  • Preheat broiler to High.
  • Mix ingredients in a small bowl.
  • Use non-stick spray and place steaks in a dish suitable for broiling (a high-temperature glass dish or broiling pan).
  • Lightly season steaks with salt and pepper, then spoon/spread evenly about half the lime-juice mixture over top of them.
  • Broil steaks to desired doneness, flipping them halfway through and applying salt, pepper, and lime-juice mixture on the other side.

Notes:

  • Steaks generally are medium-rare in five to seven minutes per side, depending on thickness and proximity to flame or heating element. Your oven/broiler may vary.
  • The more garlic and jalapeno you leave on the steaks when serving, the spicier and more garlicky they will be; remove topping to taste before eating.
  • Goes well with a light red wine (or margarita!), potato, and a mild green veggie.
  • Beware: Lime juice seems to have a tendency to burn if it gets in the broiling pan. I haven’t caught anything on fire yet, but you may see a good deal of smoke. Try to keep the lime juice on the steaks as much as possible. Placing one steak in a large broiling dish seems particularly to trigger the problem, as the dish will accumulate relatively little steak juice during cooking and any lime-juice runoff will rapidly burn.