Today's menu.
Well I went for a walk to the shops after my 11am breakfast this morning. That cleared my head a little bit, although I still have that off-balance feeling. The walk to the shops was very pretty today. Some of the trees that have been looking so bare, have beautiful flowers on them now. I really like the ones with the dark bark and the pink flowers, they are a lovely startling contrast - Matt said he thought they might be ornamental pears. The thought that they might be ornamental pears made me like them less. I don't understand why you would plant an ornamental version of something, when you could have a version that produces food. It all seems very silly.
In our recent culinary adventures (it's possibly true that all we do is cook and eat, but it's fun!), we made chilli beef the other night. We had a recipe that you cooked the beef for ages in the sauce, then you took it out and pulled it apart with a fork so it was in shreds and then put it back in, then added capsicum and kidney beans. Which is what we sort of did, except we used the beef to make beef stock first, then used it in that recipe. So now we have yummy beef stock in the freezer for making really yummy rich beef sauce with our next steak. The chilli beef was very yummy, we had it with tacos and salad.
Tonight we are making fresh pasta again. This time we are making lasagna. We already have the bolognese sauce for it simmering away (Matt likes to have it cooking for half the day, as it is what the old italian cookbook we have says to do), so it will all reduce into a deliciously rich tomato sauce. We will probably grab some of the salad leaves from our garden and have a salad with it. It's been a long time since I had lasagna!
In our recent culinary adventures (it's possibly true that all we do is cook and eat, but it's fun!), we made chilli beef the other night. We had a recipe that you cooked the beef for ages in the sauce, then you took it out and pulled it apart with a fork so it was in shreds and then put it back in, then added capsicum and kidney beans. Which is what we sort of did, except we used the beef to make beef stock first, then used it in that recipe. So now we have yummy beef stock in the freezer for making really yummy rich beef sauce with our next steak. The chilli beef was very yummy, we had it with tacos and salad.
Tonight we are making fresh pasta again. This time we are making lasagna. We already have the bolognese sauce for it simmering away (Matt likes to have it cooking for half the day, as it is what the old italian cookbook we have says to do), so it will all reduce into a deliciously rich tomato sauce. We will probably grab some of the salad leaves from our garden and have a salad with it. It's been a long time since I had lasagna!
posted by earthkissed | 2:54 pm
3 Comments:
You're making me hungry, it all sounds tasty.
Hope you continue to feel better.
I don't have a lot else to say, but I couldn't resist the chance to be the first reply. For once, that time difference pays off. :-)
mabxhe
maybe - on drugs
What cut of beef is best for the chilli?
We just used "gravy beef" - I'm not even sure what cut that is - was cheap and was a big chunk like a roast that I randomly chopped into smaller pieces. It worked well! But the recipe suggested skirt steak. If you're interested the recipe was:
2 tabsp olive oil
1 birdseye chilli chopped
2 red banana chillies chopped
2 tabsp sweet paprika
1 tabs gound cumin
1 tabsp ground coriander
2 cloves garlic chopped
1kg skirt steak cut into 3inch cubes
2X425g cans chopped tomatoes
375ml (1.5 cups) beef stock
125 tomato paste
2 tabsp soft brown sugar
2 tabsp brown vinegar
2 large red capsicums
2X425g cans kidney beans drained and thoroughly rinsed
Instructions:
heat oil, add chillies paprika, cumin, coriander and garlic and stir over a low heat for 1 minute. add meat in batches turning to coat on each side.
add the tomatoes, stock, tomato paste, sugar, and vinegar and stir. Reduce heat to medium low and simmer for 1.5hours, stirring occasionally.
Remove meat, allow to cool, using two forks (or if they're cool enough and your lazy, your fingers) to tear meat into thin long shreds. add the meat back to the pan as you go.
add capsicum and beans to pan, stir well cook for 5 minutes. Serve with coriander, lime, sour cream and avocado on the side.
(recipe makes so much chilli beef it's not funny, would probably serve 8, it would be easy to half the recipe. We had it with tacos and salad)
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