Per Tina's request, here are two more recipes for you all to try.
Thai-Style Ground Beef
1 cup thinly sliced leek
1 tsp. bottled minced garlic (probably about 1 clove fresh)
1 pound ground beef
1 tsp. red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 Tbs. brown sugar
1/4 tsp. grated lime peel
1 1/2 Tbs. fresh lime juice
1 Tbs. Asian fish sauce
3 cups hot cooked rice
Chopped cilantro
Chopped green onions (optional)
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek;saute 5 minutes. Add garlic, saute 1 minute. Add beef, cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry past and tomato sauce, cook until half of the liquid evaporates (about 2 minutes). Add milk and next four ingredients (through fish sauce); cook 2 minutes or until slightly thickened. serve with the rice. Garnish with cilantro and green onions, if desired. yield: 4 servings
This next one I haven't actually made yet (probably tomorrow night), so I can't vouch for it's tastiness. It is from Cooking Light though and they hardly ever have a bad recipe.
Indian Cashew Chicken
2/3 cup cashews, toasted
2/3 cup fat-free Greek-style yogurt (I plan on using regular plain yogurt)
1/4 cup tomato paste
2 Tbs. white wine vinegar
1 1/4 Tbs. garam masala (you might have to get this at Byerly's or something. our Cub doesn't carry it)
1 tsp. ground coriander
1 tsp. grated peeled fresh ginger
1/4 tsp. ground red pepper
2 garlic cloves, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 (8 ounce) skinless, boneless chicken breasts, cut into bite sized pieces
Cooking Spray
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 cinnamon stick
2 cups chicken broth
1 cup tomato puree
1 tsp. sweet paprika
1/4 tsp. salt
3 Tbs. half-and-half
Chopped cilantro (optional)
1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
2. Heat a large Dutch oven over medium low heat. Coat pan with cooking spray. Add onion, cardamom and cinnamon sick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minutes, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired. Serve over rice or with naan flatbread. Yield:6 servings.
Enjoy!
