Ingredients:
- 1 lb boneless beef chuck roast, chopped into 1 inch cubes
- 3-4 medium carrots, thickly chopped
- 3 medium Yukon gold potatoes, peeled and thickly chopped
- 2 medium yellow onions, thickly sliced
- 1 can diced tomatoes (14.5 oz) or 5 medium tomatoes, chopped
- 4 garlic cloves
- 1/2 bottle dark beer (6oz), such as brown ale
- 2 tsp salt
- 5 peppercorns
- 1 Tbsp brown sugar
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 bay leaf
- 2 allspice berries
- 1 cup water
Preparation:
- Add tomatoes, beer and water into a slow cooker. Add all the spices. Stir well.
- Add all the vegetables and beef. Stir.
- Cook on high for 4 hours. (Add a bit of water if necessary).
Makes 2-4 servings.
Bon appetit!
Ingredients:
MEATBALLS
- 6 scallions, roughly chopped
- 1 jalapeño without seeds (for less heat)
- 6 garlic cloves
- 1 inch piece ginger, peeled and chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- pinch of cayenne pepper
- 1 Tbsp lemon juice
- 1 egg
- 3 Tbsp plain yogurt
- 2 tsp salt
- 2 pounds ground beef
- 2 Tbsp olive oil
CURRY SAUCE
- 1/4 cup olive oil
- 3-4 medium onions, chopped
- 8 garlic cloves, chopped
- 1/2 inch piece ginger, peeled and chopped
- 1 serrano pepper/chile de arbor, seeds removed (the serranos we used were milder than jalapeños, check before using!)
- 2 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 6 black peppercorns
- 1 bay leaf
- 1 can crushed tomatoes (around 15oz)
- 2 cups of water
- 1 Tbsp lemon juice
- a pinch of cayenne pepper (or more if you really like hot food)
- fresh cilantro and plain yogurt (optional) for serving
Preparation:
MEATBALLS
- Brush a baking sheet with olive oil.
- Purée scallions, jalapeño, garlic, ginger, lemon juice, garam masala, coriander, cumin, cayenne pepper and an egg in a blender until smooth.
- Preheat oven to 400°F.
- Transfer beef to a large bowl. Add yogurt, salt and purée. Mix with your hands until all the ingredients are well combined.
- Using an ice bream scoop or table spoon, form/roll beef into golf ball-sized portions and place on baking sheet, spacing them around 1 inch apart. You should have around 22-24 meatballs.
- Brush meatballs with more oil and bake around 20-25 minutes (until cooked through).
- Set aside.
CURRY SAUCE
- While the meatballs are baking, start your sauce.
- Heat oil in a large, heavy pot on medium. Add onions, garlic and ginger. Stir often and cook until onions are translucent.
- Stir in serrano pepper, curry powder, cumin, turmeric, coriander and peppercorns. Stir often until spices are mixed in well and they begin to stick to the pot (around 2 minutes).
- Add tomatoes. Stirring, bring to a boil.
- Add bay leaf, salt and 2 cups of water. Return to boil.
- Reduce heat and simmer for 25-30 minutes.
- Let sauce cool, then transfer to a blender and blend until smooth. (Remember hot sauce will cause the lid of the blender to explode, so it is important to cool it off before blending).
- Transfer sauce back to the pot. Stir in lemon juice and cayenne. Taste sauce and season with more salt if needed.
- Gently move meatballs into sauce, simmer. Cook for 10 minutes.
- Serve with rice and top with cilantro and a teaspoon of plain yogurt (if desired). Around 6 servings.
Bon Appetit!
Ingredients:
- 3 medium-sized beets, peeled and cubed
- beet leaves from the 3 beets, chopped
- 3-4 large carrots, peeled and sliced
- 2 medium white potatoes, peeled and cubed
- 1/4 cup chopped onion
- 1 chicken breast, cubed
- 2 Tbsp sour cream
- 1 allspice berry
- 1 bay leaf
- 1 tsp salt or more for taste
- 3-4 black pepper berries
Preparation:
- Separate the beet leaves from the beets and set aside.
- Put the beets (not the leaves yet), carrots, onions, chicken and spices in a large pot. Add water up to 2 inches above the ingredients. (It's up to you how thick or how liquidy you want your soup. You can always add more water at the end if it seems too thick to you).
- Bring to a boil and cook for 20 minutes. Then add potatoes. If you add them at the beginning they might get too soft. Beets are pretty hard.
- Cook the soup for another 15 minutes or until potatoes are nearly soft.
- Add the beet leaves and cook for another 10 minutes.
- In a bowl mix the sour cream with a few spoons of the hot liquid from the soup and then add the mixture back to the soup. (Why do we do that? We don't want the cream to curdle).
- Bring to a boil again and it's ready.
- You can garnish your soup with a spoon of sour cream or plain yogurt.
- Enjoy your soup!
Makes 4 servings
