Baked Curried Beef and Rice

Apparently I have been cooking too many curries lately.... this was a sad statement to be told.  Who in there right mind cannot have enough curry?  Further discussion led me to two decisions.  The first being my experimenting with making curry paste from scratch is not satisfying the kids and has possibly made me a little obsessive.  Or two I am not cooking enough Butter Chicken - a curry that they would all happily eat every day!!!  I think it's the later for sure but sadly I do think it's the fist reason.

Looking for a weeknight wonder, I came across this recipe which didn't involve making a curry paste but did however have the curry in the name.  Was I game to serve it up?  Hell yes.

Such an easy dish to make and really took no time at all.  Pop in the oven and voila you have a rice bake that had an Indian style flavour which not surprisingly they all loved. This curry was more a spicy tomato flavour than that of an authentic curry but due to the spices used it was very enjoyable and not that "Plain Jane"  Saying that it was quite mild curry so very kid friendly.  I added some carrots and capiscum to bulk it out and add extra vegetables.

Another perfect weeknight wonder.......

Baked Curried Beef and Rice

(Recipe adapted from Weight Watchers Australia)

Serves: 6

SmartPoints per Serve: 7

cooking spray

2 teaspoons olive oil

1 medium brown onion, finely chopped

500 grams lean beef mince

2 cloves fresh garlic, crushed

1 teaspoon dried saffron

3 teaspoons curry powder, mild

2 teaspoons ground all spice

2 tablespoons tomato paste

1 x 400gram can diced tomatoes

1 1/2 cups beef stock

2 carrots, diced

1 red capsicum, diced

2/3 cup frozen peas, boiled

150 grams Basmati rice

2 medium eggs, lightly beaten

salt

freshly ground black pepper

Preheat oven to 180 degrees Celcius.

Lightly spray a large casserole dish with cooking spray.

Heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. 

Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. 

Add garlic, saffron, curry powder and allspice and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.

Add tomatoes, beef stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens slightly. Stir in peas.  Remove from heat.

Meanwhile, place rice in a medium saucepan. Cover well with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until rice is almost tender (you still want a little firmness). Drain.

Add rice to beef mixture. Stir to combine. Season with salt and pepper. Stir in egg. 

Transfer mixture to prepared dish. Bake, covered with foil, for 25 minutes. Remove foil and bake for 10-15 minutes or until golden. Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)

Pork Pad See Ew - หมูทอดดูเอล

Thank God for Friday night Fake-away.... it doesn't get better than this dish nor can it get any easier to create this Thai style noodle dish at home.

 

Firstly let me tell you that this meal is such an easy one to prepare, cook and put on the table in under 30 minutes or so and your family will thank you for an amazing dish that actually took you minimal effort.  In fact I am pretty certain that they will think that you organized Thai Take Away.
 

Pad See Ew is a standard lunch fare among Thais and is very popular dish in Thai restaurants outside of Thailand. The soft, chewy rice noodles pan fried with pork, Chinese broccoli and a soy sauce mix, it is easy to understand why it is a comfort food for many.

The simple ingredients in this dish are readily available combined make for a really light noodle dish that is refreshing but yet very filling.  Using pork mince was quick and easy and actually not as stodgy as larger meat pieces.  The tartness of the fresh lime juice combined with the saltiness of the fish sauce and the sweetness of the kecap manis kept the dish fresh and vibrant.

I really urge you to give your family the opportunity to try this meal - you won't regret it.

 

Pork Pad See Ew - หมูทอดดูเอล

(Recipe adapted from Weight Watchers Weeknight One Pot Cookbook)

Serves: 4

SmartPoints per serve: 11

200 grams dry rice noodles, think

1 tablespoons canola oil

500 grams lean pork mince

2 cloves fresh garlic, crushed

1 teaspoons fresh ginger, finely grated

1 whole fresh red chilli, thinly sliced

2 medium eggs, lightly beaten

1 bunches gai lan (Chinese broccoli), coarsely chopped

2 individual green shallots, thinly sliced

2 tablespoons kecap manis

1 tablespoons fish sauce

1 tablespoons lime juice

2 cup bean sprouts

2 carrots, peeled and coarsely grated

1/4 cup roasted peanuts

1/2 cups fresh coriander

1 medium fresh lime, wedges

chilli flakes, if desired

Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.

Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince, garlic, ginger and chilli, breaking up lumps, for 7–8 minutes or until browned. Transfer to a plate.

Reheat wok over high heat. Stir-fry egg for 1 minute or until just set.

 

Add gai lan and shallots and stir-fry for 1 minute.

 

Add mince mixture, kecap manis, fish sauce, juice, sprouts, carrots and noodles and stir-fry for 2 minutes or until heated through.

 

Sprinkle with peanuts and coriander and serve with lime wedges.  If desired, sprinkle with chilli flakes.

 

 

(Click here for a printable version of this recipe).

 

Mexican Beef and Bean Pasta Bake



Once again it's been a long time between blogs.... I am finding myself with more and more excuses keeping me away from something that I really enjoy doing.  Life has been so busy with March and April it actually quite embarrassing.  With a daughter turning 15 and a son turning 18, both having parties and family get togethers to help celebrate all while the footy season has started once again.  There should really be no major time issues as it's not its the first year that this has ever happened - it just seems to get harder and harder each year even though these things happen year in year out?  Maybe when I'm old and grey sitting at home bored I will get to answer my own questions....  until then I must soldier on and enjoy what I can which as you all know is cooking and blogging.

 

I've decided being so time poor I do need to focus on weeknight wonder dishes - ones that take minimal preparation and more importantly minimal time while still satisfying the tastebuds.  Saying this, at the moment some nights I would more that happily eat beans on toast with a fried egg on top - one of my favourite meals of all time, believe it or not!

 

One of my favourite flavours of all times is Mexican and both the kids love pasta so this dinner was a no-brainer when it came to knowing that it would be a hit in the Murray household.  Not only was the flavour perfect but this Mexican Beef and Bean Pasta Bake fit perfectly into the requirements of easy, quick and tasty.  Surprisingly it was bursting with flavour considering the minimum effort required.

 

I used my homemade taco seasoning rather than the packaged version but that was by my choice.  It has none of the preservatives or additives and while it adds a more authentic taste to the dish it's also bursting with flavour.  We like it a little more spicy so I did actually add extra by doubling the quantity required. 

 

Even though this was a simple recipe the bake is jam-packed with vegetables making it a perfect serving but it could easily be served with a nice green salad. 

Mexican Beef and Bean Pasta Bake

(recipe adapted from Weight Watchers Australia)

Serves: 6

SmartPoints per serve: 11

500 grams lean beef mince

cooking spray spray

200 grams pasta of your choice

1 tablespoon olive oil

1 medium brown onion, finely chopped

1 medium red capsicum, coarsely chopped

2 cloves fresh garlic, crushed

30 grams homemade taco seasoning or packet taco seasoning 

400grams canned diced tomatoes

2 medium zucchini, chopped

240 grams canned red kidney beans, rinsed, drained

180 grams canned corn kernels, drained

60 grams 50% Less Fat Tasty Cheddar Cheese, grated

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in taco spice mix and cook, stirring, for 1 minute. Add tomatoes, zucchini and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is just tender and mixture has thickened. Add pasta, beans and corn and mix to combine.

Spoon mixture into prepared dish. Sprinkle with cheese and bake for 20 minutes or until cheese is golden. Serve.

(click here for a printable version of this recipe)

Slow Cooked Asian Beef Ribs

When you are time poor nothing is more rewarding than working in the front door to the smell of dinner already cooked (or cooking). Thank God for Slow Cookers, right?

This recipe had very minimal effort required first thing this morning but had maximum flavour when it came to sitting down and eating after a very busy day indeed.  Beside work there was also football training and picking up my car from the mechanics after having the brakes down, along with a very fitting funeral service for my Uncle Ted.  My uncle passed peacefully last Wednesday and his final farewell was today.

Needless to say walking in the door was bliss to know I only had to boil rice!

These ribs were melt in your mouth!  The tender juicy meat falling of the bone enveloped with a slightly sweet sauce with the undertones of chilli and star anise - it's a flavour combination that I love. 

I guess you could quite easily use pork rashers or ribs and achieve the same outcome or even perhaps chicken cutlets or lamb shanks as this sauce would definitely compliment any meat.

Slow Cooked Asian Beef Ribs

(Recipe adapted from Food.com)

Serves: 8

SmartPoints per Serve: 11

2 tablespoons soy sauce

2 tablespoons ginger, minced

1 tablespoon garlic, crushed

1⁄4 cup hoisin sauce

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

2 tablespoons sesame oil

1 cup fresh orange juice

2 whole star anise

1 tablespoon oyster sauce

2 tablespoons sake

1 teaspoon five-spice powder

1⁄2 teaspoon cayenne pepper (or to suit your taste)

2 kilograms short beef ribs

1 brown onion, diced

3 large carrots, diced

2 tablespoons water

1 tablespoon cornflour

1 bunch coriander, roughly chopped

Mix together soy sauce, ginger, garlic, hoisin sauce, Worcestershire sauce, brown sugar, sesame oil, orange juice, star anise, oyster sauce, sake, five spice and cayenne pepper in the slow cooker vessel.

Add beef ribs, onion and carrots.  Toss to ensure all beef ribs are coated in the sauce mix.

Cover and cook on low for 8 hours.

Preheat oven to 150 degrees Celsius.  Remove ribs and vegetables to an oven proof dish and place in oven to keep warm.

Pour sauce into a separate jug. Allow fat to separate and skim as much off the top.

Place sauce in a small saucepan.  Bring to the boil and reduce to medium heat.  Combine water and cornflour together.  Mix combined cornflour into sauce, continually stirring, until slightly thickened.

Pour sauce over ribs, sprinkle with coriander and serve with steamed rice (add 4 SP per 1/2 cup, if desired).

(Click here for a printable version of this recipe)