Main Dishes

Massaman Curry with Beef

Ingredients:

• ⅔ lb. steak, sliced thinly
• 1 medium sized sweet potato, cut into 1 inch cubes
• 1 medium onion, cut in half and sliced
• ½ large red bell pepper, sliced
• 1-10 thai chili peppers, stems removed (if you can’t find them use 1-2 jalapenos)
• 1 lime
• ½ cup frozen peas, thawed
• 1- 15 oz can coconut milk
• 1- 4 oz can massaman curry paste
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• ½ cup chicken broth

Instructions:

1.  Prepare meat and vegetables.

2.  Heat wok or large frying pan to medium high heat.

3. When the wok is hot add about ½ cup of coconut milk, a heaping Tablespoon curry paste, and fish sauce and mix until combined.

4.  Add beef to the mixture as well as sugar and lime juice, then cook until beef is browned on the outside.

5.  When meat is no longer pink, add the remaining coconut milk and curry past, as well as the sweet potatoes and thai chili peppers. Bring to a simmer and cook for 15 minutes, until potatoes have begun to soften.

6.  Add onion, bell pepper, and chicken broth and simmer 5 minutes.

7.  Lastly, add peas and simmer 5 more minutes.

*  Serve with either white or brown jasmine rice.

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Mojo Style Meatballs

Ingredients:

Meatballs:

• 1.3 - 1.5 lbs ground beef
• 1 bunch cilantro
• 2 cloves garlic, minced
• 2 Tablespoons red onion, diced
• 1 teaspoon red vinegar 
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 Cup olive oil

Sauce:

• 2 red bell peppers
• 1 Tablespoon olive oil, plus more fore roasting
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 2 Tablespoons coconut oil
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 Cup chicken broth
• 1 Tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat oven to 450 degrees.

2. Cut bell peppers into 3-4 pieces each and coat with olive oil. Roast for about 14 minutes, turning once halfway through.

3. While peppers are roasting prepare the meatballs.

4. Start by adding all meatball ingredients except the ground beef, to a food processor or blender, and blend until mixture is very smooth.

5. In a mixing bowl combine ground beef and cilantro mixture. Form into meatballs, about 18- 24 meatballs depending on how much meat you are using.

6. After peppers have finished roasting let them cool a bit and remove the skins. You will want the outside of the peppers to have several black marks to know they are done. 

7. Put peppers in the food processor or blender with 1 Tablespoon olive oil and blend until peppers are broken down, but sauce still a bit chunky.

8. Heat 1 Tablespoon coconut oil in large frying pan/wok and heat to medium heat. Add onion and garlic and cook until softened, about 4 minutes.

9. Next add bell peppers, chicken broth, paprika, cayenne, tomato paste, salt, and pepper to sauce and cook over medium low heat about 5 minutes.

10. Remove sauce from pan and wipe clean.

11. Heat 1 Tablespoon coconut oil to medium heat and add meatballs browning them on all sides, this will take about 10 minutes.

12. Return sauce to the pan and reduce heat to medium low, cooking meatballs in the sauce about 10 additional minutes. 

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Chicken Fajitas

Ingredients:

Chicken Marinade:

• ¾ lb chicken breast pounded thinly (about ¼ inch thick)
• 3 Tablespoons olive oil
• 1.5 teaspoons chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon ancho chili powder (also called chipotle chili)
• ¼ teaspoon cayenne pepper
• juice of ½ a lime
• 2 cloves garlic, crushed

Veggies:

• 1 yellow onion, sliced thinly (about ¼ inch thick)
• ½ green bell pepper, sliced thinly (about ¼ inch thick)
• ½ red bell pepper, sliced thinly (about ¼ inch thick)
• 1 serrano (or jalapeno) pepper, finely diced
• 1 clove garlic, minced
• cilantro

Other:

• corn and/or flour tortillas
• shredded monterey jack cheese
• sour cream
• avocado/guacamole

Instructions:

1. Preheat broiler to 500 degrees F.

2. Line the bottom half of the broiler pan with foil and place chicken on top half.

3. Place chicken under the broiler for until it is cooked through, about 7 minutes each side.

4. Remove chicken from oven and allow to rest about 3 minutes, then slice thinly.