Chickpea Curry

 

Delicious curry couldn't be simpler to prepare. Besides, with only six components to gather, there's no reason not to create it.

 

Ingredients

1 Tablespoon coconut oil

3 Tablespoons red curry paste

1 can coconut milk

2 cups finely diced Yukon gold potatoes

1 can chickpeas, drained and rinsed

1 large red bell pepper, diced

 

Directions

In a wok or pan, heat the coconut oil over medium-high heat.

When the oil is heated, add the curry paste and mash it into it with a slotted spoon. Allow the paste to cook for 30 seconds in the oil.

Combine the coconut milk and 1/2 cup water or vegetable broth in a mixing bowl. Allow the liquid to come to a boil before adding the diced potatoes. Lid, decrease the heat to medium-low and cook for 10 minutes.

Combine the chickpeas and red peppers in a mixing bowl. Simmer for another 10 minutes, or until the potatoes are soft.

 

Corn Beef Hash

 

Corned Beef Hash is a TRADITIONAL breakfast dish composed with savory and salty corned beef, chopped potatoes, and onions.

 

Ingredients

 

4 tablespoons unsalted butter

1/2 yellow onion chopped

1 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

2 pounds russet potatoes peeled and diced

2 cups cooked corned beef shredded

water

 

Directions

In a large cast iron pan over medium heat, combine the butter, onions, potatoes, salt, and pepper and cook for 5-6 minutes, just until the potatoes appear to brown.

Mix in the corned beef and 2 tablespoons of water, then cover and steam the meat for 1-2 minutes.

Summer Beans With Garlic and Herbs

 

Green beans aren't often grilled like eggplants, onions, peppers, and zucchini, but there's something about the high, dry heat of the fire and the subtle aroma of smoke that enhances their snap and natural sweetness.

 

INGREDIENTS

½ cup extra-virgin olive oil

3 to 5 cloves garlic, finely chopped

1 teaspoon red pepper flakes

 Finely grated zest and juice of 1 lemon

½ cup chopped flat-leaf parsley

2 pounds any type flat beans or other summer green beans, ends snapped and strings removed

 Sea salt and ground black pepper

 Leaves from 3 sprigs of fresh basil

 Leaves from 3 sprigs of fresh mint

 

Using your grill, start a hot wood fire.   Place a few hardwood chunks beneath the grate over one or two of the burners on a gas grill. Heat one burner on high and the other burners on medium, adjusting the heat as needed.) Coat the grill grate with oil.

In a small saucepan, combine 1/4 cup oil and the garlic and simmer over low heat for 8 minutes, or until the garlic is aromatic but not browned. Remove the pan from the heat and set it aside to cool. Combine the red pepper flakes, lemon zest, and parsley in a mixing bowl.

 

Combine the beans and the remaining 1/4 cup olive oil in a large mixing basin. Toss with salt and pepper to combine.

Organize the beans on the grill directly or in a wire grill basket. 3 to 4 minutes, rotating with tongs, until browned and crisp-tender. 

Transfer the heated beans to the mixing bowl and toss with the garlic-parsley oil. Drizzle in a little lemon juice. Serve with basil and mint leaves.

30 Minute Mongolian Beef

 

To soak up all of the delectable sauce, serve this Mongolian Beef over rice or stir-fried noodles. Everything was completed in thirty minutes.

 

1 pound flank steak sliced against the grain and cut into 1/4 inch cubes

1/8 cup cornstarch

1/2 tablespoon sesame oil

1/2 tablespoon canola or vegetable oil

3 cloves garlic minced

1 teaspoon ginger minced

1/2 cup low sodium soy sauce

1/2 cup water

3/4 cup light or dark brown sugar

oil for frying

sliced green onions for garnish

 

Combine the beef in the cornstarch and set aside for 10 minutes while you make the sauce and heat the oil. In a large skillet, heat the sesame oil and canola or vegetable oil. Sauté for 1-2 minutes after adding the garlic and ginger. Combine soy sauce, water, and brown sugar in a mixing bowl. Bring to a boil and continue to cook for another 2-3 minutes. Place aside.

 

In the meantime, heat enough oil in a big wok or skillet with high sides to brown the meat. Heat the oil until it is hot but not burning. Add the meat, being careful not to overcrowd the pan. Brown the meat on each side for around 1-2 minutes. Retrieve with a slotted spoon and drain on paper towels. Toss the meat in the sauce to coat. Return the sauce to a boil and cook for 2-3 minutes, or until thickened.

 

Serve warm, garnished with green onions if preferred.