Beef and Spinach Curry

I got an email from my son Allen, who lives in Edinburgh, Scotland.  His girlfriend, Anna, loves Indian food, like many Scottish and English people, so I bought him an Indian recipe book for Christmas.


Hey mom,

I made a spinach curry recipe from that book you gave me when anna was here last week, and it was great!

Since I had more spinach to use up today and didn't want to make exactly the same thing I found this recipe online

I made it with chunks of ham prepared in the same way otherwise and it was great!  Give it a try.  Might have to buy some garam masala.

Beef and Spinach Curry

• 2 tablespoons ghee (clarified butter)
• 2 cloves garlic, crushed
• 1 large onion, finely sliced
• 2 serrano peppers, thinly sliced
• 2 whole cloves, bruised
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chile powder
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tenderloin, cubed
• 1 teaspoon salt
• 1 cup chopped tomatoes
• 2/3 cup coconut milk
• 1 (10 ounce) bag spinach
• 1 teaspoon lemon juice

Directions

1. Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.
4. Serve on rice.  (I like to add a small amount of turmeric to the rice as it cooks to yellow it.)

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Crunchy Baked Potato Slices

Crunchy Baked Potato Slices
I don't have exact measurements on this, as I just made it up, and threw things in, but here goes:
5 red potatoes, sliced 1/8 inch thick, skins on.
1/3 - 1/2 c olive or canola oil
Adobo Seasoning - maybe 2 Tbl
Lemon Pepper Seasoning, about 1 Tbl
Parmesan Cheese - maybe 2-3 Tbl
Panko Bread Crumbs - about 1/2 cup
Put everything together in ziplock bag and shake.
Spread on 2 cookie sheets and sprinkle with some of what's left in the bag.
Cook until soft and getting crisp, but not too dark, about 15 minutes.
Good substitute for french fries when making cheeseburgers.

Served with cheeseburgers (I mix Worcestershire Sauce, a little Hot Sauce, minced garlic, and a little BBQ sauce in with the meat before cooking), and fried onions, green peppers and sliced mushrooms.
No company, just Bart, Irene and me.  Got good reviews, but need to cut back a little on salt on potatoes - maybe in the Adobo?

Strawberry Spinach Salad

Irene and I fell in love with this in Colorado, when Clara made it for Than and Lauren's brunch.  I made a quick version for Easter dinner this year, and served it to Bart, Irene, Lizzy Bowe, Eli, and Meg.
1 bag washed fresh spinach
Poppyseed dressing
sliced strawberries
sugared pecans

To sugar the pecans, chop them a bit, and put them into a dry frying pan over medium heat.  Sprinkle with sugar generously.  Heat until the sugar melts and sticks to the pecans.  That's it!  Then combine all ingredients.

You'd better mix it after this point or the first guest will pick off all the strawberries!

Poppy Seed Dressing

Irene and I love Poppy Seed dressing.  We buy it in the fresh vegetable aisle of the grocery store - it's already refrigerated.  We get Marie's or Marzetta.  But I've been wanting to try making my own.  Here is a recipe I found.  I haven't tried it yet.  It's called for when making Strawberry Spinach Salad, which we love.

Poppy Seed Dressing:

1/2 canola oil

1/4 C apple cider vinegar

1/3 C sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.

Miller Potato Salad

INGREDIENTS

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks use (red or yellow - not russet or idaho) should be waxy, not dry when cooked.
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 cup thinly sliced celery
• 1 small chopped onion (or to taste)
• 4 hard-cooked eggs, 2 mashed like for egg salad, and 2 sliced to put over top of salad. 
• 3 slices bacon, crumbled and separated - 2 go into salad, one gets sprinkled over top.  
• 1/2 cup chives, chopped
• ground pepper

DIRECTIONS

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, and pepper in large bowl. Add potatoes, celery, onion, 2 mashed eggs and 2 crumbled slices bacon and toss gently. Top with sliced eggs, pepper, and crumbled bacon.  Serve chilled or at room temperature.

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