Here You Go, Tina

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!