Slow Cooker Beef Stew

From Allrecipes.com

2 lbs beef stew meat cut into 1 inch cubes
1/4 c all purpose flour
1/2 tea salt
1/2 tea ground black pepper
1 clove garlic, minced
1 bay leaf
1 tea paprika
1 tea Worchestershire
1 onion, chopped
1 1/2 c beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl, mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worchestershire sauce, onion, beef broth, potatoes, carrots and celery.

Cover and cook on low setting for 10-12 hours, or high setting for 4-6 hours.

Chicken Tikka

From: Yasser Mufti

Recipe for 3-4 lbs of chicken

Make Brine

1. 1 cup water, boiling

2. Dissolve 4 tablespoons of salt in it

3. Add ice to bring total volume up to 4 cups of liquid

4. Add 1/2 cup vinegar (I use apple cider)

5. Turmeric, Chilli powder optional

Brine
Put chicken in ziploc bag

Add in brine

Drive air out and seal bag

Leave for an hour

Take the chicken out, and pat dry

Marinade

Make a mix of lemon juice and 1 packet shan tikka masala, 1/2 packet shan bihari masala

(optional)

Marinate for an hour+

Grill

Grill it slow and low

Chappli Kebab

From: Yasser Mufti

Ingredients
1 lb ground beef

2 tsp whole coriander

1/2 tsp cumin
3 tsp amchur
4 tsp corn flour

Salt

Pepper

Crushed red pepper

1 egg

1/2 large onion

1 serrano pepper chopped finely

Grind cumin and coriander and add to meat

Mix together other ingredients

Combine everything together

Make patties

Fry (or freeze and fry later)

Stuffed Zucchini

4 medium to large zucchini, halved lengthwise, seeds removed
2 cups cooked white rice
1 lb ground beef
1/2 medium sweet onion
2 garlic cloves, finely chopped
2 14.5 cans fire roasted diced tomatoes, with their juices OR 1 can tomatoes and 1 10oz can Rotel
1/2 tsp pepper
1 tsp salt
1/2 cup Parmesan, grated (optional)

1. Preheat oven to 400
2. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat.
3. In a medium saucepan, bring the tomatoes to a boil, then reduce and simmer for 5 minutes. Remove from heat.
4. In a large bowl, combine the ground beef, rice, tomatoes, salt and pepper, mix until blended.
5. Place the zucchini skin side down on a cookie sheet. Evenly divide the beef mixture among the zucchini halves. Cover the pan with aluminum foil and bake for 40 minutes.
6. Remove the foil and sprinkle the cheese on top. Return the pan to the oven, uncovered, for about 5 minutes until the cheese melts.

Bibimbop

From Hungry Monkey by Matthew Amster-Burton (altered slightly)

Serves 4

Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper

1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha

1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.

Smoky Beef Tacos with the Fixin's

From Everyday Food March 2009

serves 8

2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas

1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.

2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.


Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.

Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.

Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.

Botham Burger

From The Naked Chef Takes Off by Jamie Oliver

makes 4 burgers

2 1/4 lbs ground beef
2 med red onions, finely chopped
2 large eggs
1-2 handfuls of fresh bread crumbs
1 Tb coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tea Dijon mustard
salt and freshly ground black pepper

Preheat the oven to 450. Mix and scrunch all the ingredients together. Use teh bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently pat and lightly mold and pack each burger into smallish slightly flattened balls. Place in the oven and roast for 25 minutes, which should leave the middles slightly pink and the outsides nice and crispy. Serve with a grilled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.