Aloo Keema (Curried Ground Beef with Potatoes)

Recipe by Food Connection

1 pound lean ground beef

1 yellow onion, sliced   

3-4 tablespoons canola oil

1 tablespoon garlic/ginger paste

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon cumin seeds

3 whole cloves

sea salt to taste

2 Roma tomatoes, chopped

3-4 red potatoes, cut into small cubes (See note)

1 green chili for garnish (optional)

small handful of cilantro leaves for garnish

Directions:

Heat oil in a non-stick heavy saucepan over medium, add onion and fry until they are lightly golden brown.  Add meat and garlic/ginger paste and cook, stirring frequently, to break up the lumps and to allow the meat to almost dry.  Add all spices (from red chili powder to sea salt) and cook for 1-2 minutes. Add tomatoes and cook for approximately 10 minutes, stirring frequently.  Then add potatoes and blend well.  Reduce the heat and cook until potatoes are tendered.  Toss a green chili (optional) in a pan and cook for 1-2 minutes and then garnish with cilantro leaves.  Serve with naans (flatbreads) or rice.  Enjoy! 

Note: You can substitute peas or mixed vegetables for potatoes

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Random Quote of the Day

"Everything in the universe is a pitcher brimming with wisdom and beauty."

Rumi

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Soft Pretzels

Adapted from Sugarlaws

1 teaspoon active dry yeast

Pinch of sugar

1/3 cup warm water

1 1/4 cups unbleached all-purpose flour

1-2 teaspoon organic sugar

1/2 teaspoon sea salt

1 tablespoon canola oil

3 tablespoon baking soda

1 cup hot water

EVOO (extra virgin olive oil) for brushing

garlic-salt or/and cinnamon-sugar for sprinkle

Directions:

Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored.  Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined well, about 5 minutes.  Let the dough rise in a ziplock until doubled in size, about 1 hour.  Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand, approximately 12 inches.  Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, twist it into a pretzel shape and place it on a baking sheet lined with parchment paper or cooking spray.  Repeat with the rest of the strands.  Dissolve baking soda into hot water and stir until dissolved.  Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet.  Bake for about 8 minutes, until golden brown.  Brush them lightly with EVOO and sprinkle 3 each with garlic-salt and 3 each with cinnamon-sugar.  Enjoy!

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Random Quote of the Day

"Unless someone like you cares a whole lot, nothing is going to get better. It's not."

The Lorax - Dr. Seuss

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Salsa Broccoli-Mushroom Omelette

 

Recipe by Food Connection

1/2 cup broccoli florets, chopped

1/2 cup baby bella mushrooms, sliced

4 large cage-free eggs, beaten

1/4 cup organic milk

1/2 cup tomatoes, chopped

2-3 scallions, chopped

1-2 tablespoon salsa

sea salt and freshly cracked pepper to taste

1 tablespoon EVOO (extra virgin olive oil)

Directions:

Heat EVOO in a large non-stick frying pan over medium, toss broccoli florets and mushrooms and saute until they are softened and set aside.  Whisk together the eggs, milk, tomato, scallions, salsa, sea salt and freshly cracked pepper in a medium mixing bowl and add the sauteed broccoli and mushroom to the egg mixture and mix well.  Reduce the heat and pour the egg mixture evenly into the same frying pan and cover lid.  Allow to cook for 1-2 minute or until the edges start to separate from the pan, lifting and tilting pan to allow liquid to flow under the cooked eggs. Then flip over and cook until set.  This recipe serves 2-3 persons.  Enjoy!

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Random Quote of the Day

"Whether you think you can or you think you can't, you're right."

Henry Ford

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Pumpkin Spiced Apple-Peanut Butter Pancakes

Recipe by Food Connection

1 cup organic pancake mix

1 cup milk

1/2 teaspoon pumpkin pie spice

1 tablespoon natural unsalted peanut butter

canola oil or cooking spray for light coating

1 organic Fuji apple, chopped

maple syrup and butter (optional) for topping

Directions:

Combine pancake mix, milk, pumpkin pie spice in a large bowl and stir until the lumps are disappeared.  Add peanut butter and blend smoothly.  Heat a large nonstick frying pan or griddle over medium and add a little oil to coat.  Pour about 1/4 cup of pancake batter and sprinkle each with apple.  Cook until the edges start to look a little dry (or you can peek underneath for a light brown color) and then flip.  Repeat with remaining mixture.  Serve hot with butter(optional) and maple syrup.  Enjoy!

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