Beef Massaman Curry

 1 tablespoon oil

2 pounds stewing beef (such as chuck), cut into bite sized pieces

2 tablespoons massaman curry paste

2 cups beef broth

1 (14.5 ounce) can coconut milk

3 tablespoons peanut butter

2 teaspoons tamarind paste (**Substitute equal parts lime juice and brown sugar**)

3 tablespoons fish sauce (or soy sauce)

2 tablespoons palm sugar (or brown sugar)

1 pound potatoes, bite sized or sliced into bite sized pieces

1/2 pound pearl onions (optional)

2 tablespoons lime juice (1 lime)

1/4 cup roasted peanuts, chopped

2 tablespoons cilantro, chopped

DIRECTIONS:
Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the beef and cook until browned on all sides, about 10 minutes.

Add the curry paste and cook until fragrant, about a minute.

Add the beef broth, coconut milk, peanut butter, tamarind paste, fish sauce, and sugar, bring to a boil, reduce the heat to medium-low and simmer, covered, until the beef is falling apart tender, about 2 hours.

Add the potatoes and onions and cook until tender, about 15 minutes.

Add the lime juice and check the seasoning. There should be a nice balance of saltiness from the fish sauce, sweetness from the sugar and tartness from the tamarind and lime. Adjust to taste.

Serve garnished with the peanuts and cilantro.

Slow Cooker: Optionally implements steps 1 and 2 and place everything up to, and including, the sugar into the slow cooker and cook on low for 8 hours or on high for 3 hours, before adding the potatoes and onions and cooking on high until tender, about 15 minutes. Continue on with steps 5 and 6.

Option: Omit the tamarind paste if you can’t find it.

Option: Garnish with sliced red chilies, such as bird’s eye chilies!

From: https://www.closetcooking.com/beef-massaman-curry/

Chicken and Dumplings

2-1/2 pounds chicken drumsticks about 8

salt and black pepper

flour as needed to dredge chicken

cooking oil

4 tablespoons butter

4 ribs celery sliced

1 pound carrots peeled and chopped

2 medium onions cut into wedges

2 teaspoons chopped garlic

1 bay leaf

1 teaspoon dried thyme

1 teaspoon poultry seasoning

1/3 cup all-purpose flour

48 ounces chicken broth

1 cup milk

Dumplings:

1/2 cup shortening

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons dried parsley flakes

1 tablespoon dried chives

1-1/2 cups buttermilk

INSTRUCTIONS 

Season chicken with salt and pepper then dredge in flour and shake off excess.

Brown chicken in about 1/2 inch of cooking oil in a skillet then drain and set aside.

Heat butter in a dutch oven and add celery, carrots and onions, and saute until onions soften but not browned.

Add garlic, bay leaf, thyme and poultry seasoning, stirring well.

Add flour, stirring to coat the vegetables, then stir in the chicken broth and cook until it comes to a boil, stirring.

Place chicken drumsticks on top,then cover, reduce heat and simmer for 35 minutes.

Prepare the dumplings.

Place shortening, flour, baking powder and salt in a food processor and pulse to mix.

Add dried parsley, chives and buttermilk, stirring by hand to make a batter. Set aside.

Remove chicken legs from stew and keep warm.

Add milk to stew and stir.

Drop dumpling batter into boiling stew by the tablespoonful; cook uncovered at a simmer for 12 minutes.

Then cover the pot and cook 10-12 minutes more or until dumplings are cooked thorough.

Remove dumplings from stew and place in a dish. Add the chicken back to the pan to briefly warm, then serve chicken and stew with dumplings.

https://palatablepastime.com/2017/10/22/chicken-and-dumplings/

Brown Gravy Recipe

3 Tbsp unsalted butter

3 Tbsp Flour

1.5 cups beef stock /broth 

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

1/4 tsp dried rosemary

1/4 tsp dried thyme

1/4 tsp dried basil or dried sage

**Browning Sauce- see note

Melt the butter in a saucepan over medium-low heat, being careful not to allow it to brown.

Add the flour, whisking well to ensure there are no lumps. Cook it for 2-3 minutes, until it browns, then reduce the heat to low.

Pour in the stock/broth a small amount at a time, whisking constantly to ensure the roux remains smooth and lump-free. Allow the sauce to thicken slightly after each addition, then add more until you’ve used it all.

Add the Worcestershire sauce, whisking well.

Then stir in the dried herbs and any salt if needed. Add the garlic powder, onion powder, and black pepper and whisk well (adjust the amounts to taste).

Allow the sauce to simmer for a few more minutes to thicken and slightly reduce. Then remove from the heat and enjoy!

**Note: **If you have browning sauce you may add that to darken the color to what you would like it be.

From: https://www.alphafoodie.com/easy-brown-gravy/#wprm-recipe-container-78015

Refried Bean Dip

1 can of refried beans

1 block of cream cheese

10-15 finely chopped jalapeno slices

1/4 cup Frank's style hot sauce

Mix all 4 ingredients into your mini Crock, start with a little less hot sauce because you can always add more and enjoy with chips or whatever you like to dip.

Japanese Chicken Curry and Japanese Curry Roux

 Japanese Curry

1.5 lb boneless, skinless chicken thighs (680 g or beef, pork, seafood, tofu, or more vegetables; you can increase up to 2 lbs/907 g)

kosher/sea salt (I use Diamond Crystal; Use half for table salt)

freshly ground black pepper

2 carrots

2 onions

1-2 potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)

½ Tbsp ginger (grated)

2 cloves garlic

1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)

4 cups chicken stock/broth (960 ml; For low-sodium intake, you can use water only, or use half stock + half water)

1 apple (I used Fuji apple; use as much as you like to add sweetness)

1 Tbsp honey

½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

1 box Japanese curry roux (7 oz or 200 g; use my homemade curry roux recipe)

1 ½ Tbsp soy sauce

1 Tbsp ketchup

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.

Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.

Grate the ginger and crush the garlic.

Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.

Add the ginger and garlic. Add the chicken and cook until the chicken changes color.

Add the carrot and mix.

Add the chicken broth (or water).

Bring the stock to boil and skim the scrum and fat from the surface of the stock.

Peel the apple and grate it (use as much as you like to add sweetness)

Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.

Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.

When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.

If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.

Add the roux paste back into the stock in the large pot and stir to combine.

Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing.       **Japanese Curry Roux on follows**→

Japanese Curry Roux

3 Tbsp unsalted butter (42 g)

4 Tbsp all-purpose flour (plain flour) (30 g; You can use gluten-free flour for GF)

1 Tbsp curry powder (6 g; I use S&B brand or curry powder from a local Indian grocery store.)

1 Tbsp garam masala (6 g)

¼ tsp cayenne pepper (1-2 g; optional for spicy)

INSTRUCTIONS

In a small saucepan, melt the butter over low heat. When the butter is completely melted, add the flour. Stir to combine the butter and flour.

Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat. 

The roux will become light brown color.

Add the garam masala, curry powder, and cayenne pepper.

Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).

RECIPE NOTES

Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you're not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).

Copycat Hacienda Wet Burritos

Ingredients

2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)

Seasoning Mix:

Dry:

2 tsp. seasoned salt, I use Johnny's

1/2 tsp. cayenne

1 tsp. onion powder

2 1/2 tsp. quality chili powder

2 tsp. paprika

2 tsp. garlic powder

2 tsp. cumin

2 Tbl. cornstarch

2 Tbl. flour

Wet:

2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)

1 Tbl. ketchup

1/2 Tbl. Sriracha sauce

1 cup beer

1 1/2 cups water

Secret Sauce:

2 Tbl. butter

2 Tbl. flour

1 (10 1/2 oz.) can Campbell's Beef Consommé

1 (10 oz.) can Enchilada Sauce, I used Old El Paso's Mild

1/2 tsp. quality chili powder

1/8 tsp. garlic powder

Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.

In small to medium bowl, mix dry ingredients from seasoning mix well. Sprinkle over meat in pan and stir in to coat and mix.

Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.

Preheat oven to 350 degrees.

In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil, stirring, for 3-4 more minutes until thickened. 

Pop into the oven and bake for 15 minutes.

https://wildflourskitchen.com/2014/11/10/copycat-hacienda-wet-burritos-shredded-pork-beef-chicken-ground-beef/

Beef Enchiladas with Enchilada Sauce

Red Enchilada Sauce

2 tablespoons vegetable oil

1 tablespoon cornstarch

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried Mexican oregano

2 cups beef broth

Ground Beef Filling

1 1/2 pounds lean ground beef

1 white onion diced

1/2 teaspoon salt

1/4 teaspoon black pepper

8 ounces diced green chiles

Enchiladas

12 corn tortillas

2 tablespoons vegetable oil for frying

3 cups shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Instructions

Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.

Make the ground beef filling:Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.

Assemble enchiladas:Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.

You can do the following or put the oven @375 and lightly spray the tortillas with cooking spray and lay flat then bake for 7 minutes** Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.

Fill a tortilla with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.