Curry in a Hurry

Posted by Casey , , Friday, August 6, 2010 7:40 AM

So this is one of my very favorite recipes, and it's so easy! Especially if you are a rice addict like me...

Curry in a Hurry

1 cup diced apple
1 teaspoon curry powder
1 can cream of chicken soup
1 cup diced, cooked chicken or pork
2 cups cooked rice
1/4 cup chopped onion
2 tablespoons margarine
1/2 cup water
Shredded coconut (optional)

In a saucepan cook apple, onion, and curry in butter until onion is tender. Stir in soup, water, and meat. Heat, stirring now and then. Serve over rice. Garnish with coconut.

(If you don't have cooked chicken, just cook the chicken with the onion and apple until it is done and then stir in soup, etc.)

Enjoy!

1 Comment

As per request...

Posted by Anonymous , , Sunday, August 1, 2010 6:37 PM

Chianti Braised Short Ribs

Prep Time:
30 minutes
Cook Time:
3 hours, 30 minutes


Ingredients
3 lbs boneless beef short ribs*
Salt to taste
Pepper to taste
¼ cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone
Procedures
  1. PAT short ribs dry and season with salt and pepper.
  2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
  3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
  4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
  5. RETURN short ribs to pan and heat thoroughly.
  6. SERVE with potatoes or risotto and vegetables.

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