Tag Archives: beef

Green Curry Bowls

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This was the curry that I made all the time before I discovered my Amazing Curry. Gen used to demand I make it whenever guests came over. It started with chicken, then tofu, then beef. It is adjustable, simple, and easy. It starts with a protein, coconut milk, and green curry paste (I use Cock Brand…). It is so simple and can have any veggies added to it. I typically add broccoli, green beans, red and/or yellow peppers, and a squirt of lime. But I’ve definitely tried brussels sprouts, potatoes, green peppers, carrots, cabbage, asparagus, etc. It is versatile.

Green curry delight.

I am going to give you the base for this curry and you should feel free to adjust as desired. It is an awesome, easy recipe.

Green Curry

Ingredients

  • 2 cans coconut milk
  • 2 chicken breasts cubed /or/ 1.5 lbs cubed beef /or/ 1 block of firm tofu cubed
  • 1-2 tbsp green curry paste (Cock Brand or whatever you prefer)
  • 2 heads of broccoli chopped
  • 1 large pepper chopped
  • 1 large leek, white part only, sliced
  • 3 fresh basil leaves
  • 1 lime
  • quinoa

Directions

Getting ready to cook. That's the good curry paste there. Leeks for life!

  1. Cube your protein, brown in a large pot with some coconut oil or other favourite oil. Add a tbsp of curry paste to start.
  2. Pour in your two cans of coconut milk.
  3. Chop your veggies, rinse the leek clean.

Ready for the pot!

4. Add the leeks and broccoli to the meat and coconut milk. These two take the longest to cook. (If you are using other veggies, make a call on how quickly they will cook through and time them accordingly) ALSO: At this point taste the curry to see if you need to add another spoon or two of curry paste. We worked ourselves up from 1 tbsp to almost 3 over the years.

First round of veggies.

5. Cook for about 5 minutes, until broccoli is tender-crisp. Add basil and peppers and allow to cook for a couple of minutes.

6. Serve over quinoa, rice, steamed veggies, etc. with a squeeze of lime.

Yummy.

Amazing Curry

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This curry is coursing through my veins. I found it, tried it, tweaked it, and have cooked it at almost once a week over the last five months. I’ve made it with chicken and turkey but my favourite so far is the ground beef version. I am going to try the recipes with lentils because Genesis is all about lentils and I can see them tasting amazing in this dish. This is an easy-to-vegan recipe. Switch out the ground beef for TVP, lentils, chickpeas, etc. This time around I added lentils and peas which added an nice texture and sweetness.

Seriously tasty.

AMAZING CURRY

  • 2 tsp salt
  • 1.5 tsp ground black pepper
  • 1.5 tsp ground cardamom
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cloves
  • 1.5 tsp ground cinnamon
  • 3/4 tsp chili powder
  • 3/4 tsp ground turmeric
  • 3/4 tsp ground ginger
  • 2 lbs of ground beef (alternatives: 2 lbs ground chicken, turkey, lamb, etc. or veggie it up: all lentils, tvp, chickpeas, etc.)
  • 2 tbsp coconut oil
  • 2 cans coconut milk
  • 1 large red onion (very large… or 1.5 kinda large onions. Can use white or yellow, I just like red onions)
  • 4-6 green serrano chili peppers or jalapeños (to taste)
  • 1 head of garlic (seems like a lot but this is a lot of food)
  • 1/2 cup peas
  • 1 cup lentils
  • 1 lime

Directions

  • Mix together all the spices in a small bowl and set aside.
  • Brown your protein in a large pot with the coconut oil (or olive oil if you are so inclined), add salt and pepper to taste.
  • While browning the meat chop your onion, peppers, and peel your garlic.
  • Drain your protein and set aside.
  • In the same large pot saute the onions, peppers, and crushed garlic (you can add a little more coconut oil if you need to). Cook until onions become lightly translucent.
  • Add the meat back in. Add lentils and peas (and any other veggies you want) and sprinkle everything with your spice blend.
  • Stir the mixture over medium heat for a few minutes until the spices become fragrant.
  • Pour in your two cans of coconut milk, stir to combine.
  • Cook everything until hot throughout and the meat is cooked (shouldn’t be long if you’ve happily browned away already).
  • Serve over rice, or quinoa, or more lentils, or green beans, or a tire (I bet it will make it delicious). Squeeze lime over everything.

Now… pictures!

Spices lined up, ready for mixing.

Onions, peppers, and garlic.

About to be served.

Beef and Lentil Shepherd’s Pie

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Well I took out ground beef because I had a hankering for curry but I’ve been making it at least once a week lately and I could tell that Gen was getting tired of it. (I will absolutely post that recipe next week)

Instead, I decided to make shepherd’s pie with our last round of ground beef. Gen also had boiled some lentils so I decided to mix those into the meat for a slightly healthier twist. This recipe was delicious, Gen loved it and I finally got my salting figured out (I tend to under-salt while cooking… I forget to salt).

Anyway, I am pretty thrilled with this dish but sadly my camera was dead so I used the iPad and have shoddy photos.

Shepherd’s Pie

Potato top:

  • 2 pounds potatoes quartered (I live the skins on for nutrients and texture… also I am lazy and Gen likes them)
  • 2 tbsp sour cream
  • 1 large egg yolk
  • 1/2 cup cream (milk or chicken broth for a lighter version)
  • salt & pepper, to taste (for the potatoes and meat)

Meat and lentil filling:

  • 1 tsp coconut oil
  • 1 1/2 pounds extra-lean ground beef
  • 1 cup boiled lentils
  • 1 carrot, peeled and chopped
  • 1 yellow onion, chopped
  • 1 tsp chopped garlic
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef broth (I used Better Than Bouillon beef base)
  • 2 tsp Worcestershire sauce
  • 1/2 cup frozen peas
  • 1 teaspoon ground paprika
  • handful chopped parsley

Directions

  • Boil potatoes in water with salt until tender, 12-15 minutes. When cooked, drain and dump back into the pot. In a small bowl combine sour cream, egg yolk, salt, pepper, and cream. Pour sour cream mixture over the potatoes and mash until smooth.
  • While potatoes boil, drop the coconut oil into a large skillet, add ground beef. Season the meat with salt and pepper; cook over medium-high heat until browned. Drain excess fat from pan.
  • Add lentils to the meat and stir to combine.
  • Add chopped carrot, onion, and garlic to the beef. Cook over medium heat for 10 minutes, until the onions and carrots have begun to soften.
  • In a small skillet, over medium heat melt butter and whisk in flour until a roux is formed. Whisk in beef broth and Worcestershire sauce. Cook the gravy down for 5 minutes or until thickened.
  • Pour gravy over the meat and vegetable mixture. Stir in peas. (Pop a few frozen peas in your mouth too, they are so sweet and delicious!)
  • Turn broiler to high. Fill a glass casserole dish with meat mixture and cover with potatoes.
  • Sprinkle potatoes with paprika and broil until potatoes are brown (5-10 minutes).
  • Remove dish from oven, sprinkle with parsley, and serve.

While potatoes boil, drop the coconut oil into a large skillet, add ground beef. Season the meat with salt and pepper; cook over medium-high heat until browned. Drain excess fat from pan. (My meat looks weird because I've started doing 'sheet meat.' It just means I flatten my meat in a ziploc before freezing because it thaws faster)

Add chopped carrot, onion, and garlic to the beef. Cook over medium heat for 10 minutes, until the onions and carrots have begun to soften.

I think next time I will do half-and-half with lentils and beef.

Veganized!

Shepherd’s Pie

Potato top:

  • 2 pounds potatoes quartered (I live the skins on for nutrients and texture… also I am lazy and Gen likes them)
  • 2 tbsp tofu sour “cream”
  • 2 tbsp Earth Balance
  • 1/2 cup veggie broth
  • salt & pepper, to taste (for the potatoes and protein)

Protein filling:

  • 1 tsp coconut oil
  • 2.5 cups ground TVP (or all lentils!!! Yum!!)
  • 1 cup boiled lentils
  • 1 carrot, peeled and chopped
  • 1 yellow onion, chopped
  • 1 tsp chopped garlic
  • 2 tbsp Earth Balance buttery
  • 2 tbsp all-purpose flour
  • 1 cup veggie broth
  • 2 tsp nutritional yeast
  • 2 tsp vegan Worcestershire sauce (or hot sauce if you don’t want to make the effort)
  • 1/2 cup frozen peas
  • 1 teaspoon ground paprika
  • handful chopped parsley

Directions

  • Boil potatoes in water with salt until tender, 12-15 minutes. When cooked, drain and dump back into the pot. In a small bowl combine tofu sour “cream”, Earth Balance, salt, pepper, and 1/2 cup veggie broth. Pour tofu sour cream mixture over the potatoes and mash until smooth.
  • While potatoes boil, drop the coconut oil into a large skillet, add ground TVP. Season the TVP with salt and pepper; cook over medium-high heat until browned. Drain excess oil from pan.
  • Add lentils to the TVP and stir to combine.
  • Add chopped carrot, onion, and garlic to the TVP and lentils. Cook over medium heat for 10 minutes, until the onions and carrots have begun to soften.
  • In a small skillet, over medium heat melt Earth Balance and whisk in flour until a roux is formed. Whisk in veggie broth, nutritional yeast, and vegan Worcestershire sauce (or hot sauce). Cook the gravy down for 5 minutes or until thickened.
  • Pour gravy over the filling. Stir in peas. (Pop a few frozen peas in your mouth too, they are so sweet and delicious!)
  • Turn broiler to high. Fill a glass casserole dish with filling and cover with potatoes.
  • Sprinkle potatoes with paprika and broil until potatoes are brown (5-10 minutes).
  • Remove dish from oven, sprinkle with parsley, and serve.