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Recipes

Braised Beef Curry

BT Calgary | posted Friday, Apr 8th, 2016

BEEF_2

Ingredients

  • 500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
  • Salt and pepper
  • Canola oil
  • 1 large onion, cut lengthwise into wedges
  • ½ inch piece unpeeled gingerroot, thinly sliced
  • 1/3 cup chicken broth
  • 2 tbsp green curry paste
  • 1 can (400 mL) coconut milk
  • 1 EACH: carrot and sweet pepper, cut into 1-inch chunks
  • ½ cup halved green beans
  • ½ cup coarsely chopped kale

Directions

1 Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.

2 Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.

3 Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.

Courtesy canadianbeefcentreofexcellence.ca

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Brown Rice Mushroom Risotto with Golden Beets & Edamame

BT Calgary | posted Wednesday, Nov 12th, 2014

food of some kindBrown Rice Mushroom Risotto with Golden Beets & Edamame

Ingredients:

  • 5 cups of brown rice or semi-brown rice (Genji-Mai)
  • 2 cups of mixed mushrooms. Any of the following will do: Crimini, Shiitake, Shimeji, Oyster, King Oyster, Portobello
  • 2 cups of cooked, diced golden beets
  • 2 cups of shelled edamame (fresh soybeans)
  • 2 shallots, diced (if shallot not available, 1/2 onion will do)
  • 1cup of toasted or roasted white sesame seed
  • 1 teaspoon minced garlic
  • 2-3 cups of coconut milk
  • 1/2 cup of dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh sage, minced
  • 1 cup of grated Asiago (for non-vegan version)
  • Salt & pepper

Method:

  1. Rinse and cook rice in rice cooker or medium to large size pot. If using stove top method, you will need 2 1/2 cup of water per cup of rice. Bring rice to a boil, lower heat to low, cover with a lid and let simmer for 45 minutes. Turn off heat and let sit for another 10 minutes. Fluff with a rice paddle or fork. You will need approximately 4-5 cups of cooked rice for the recipe. Save the rest for other use.
  2. Dice beets and boil in lightly salted water until just tender but not too soft. Rinse immediately in cold water, drain and toss with olive oil in a bowl. Transfer to a parchment paper-lined baking tin and roast in oven at 400c for about 15 minutes.
  3. In a medium to large size pot, heat up olive oil and stir-fry shallot, garlic & mushrooms until mushrooms are golden brown.
  4. Add a pinch of salt, white wine, stir and let cook for another minute.
  5. Add all remaining ingredients and stir to mix thoroughly.
  6. Bring everything to a simmer and add more coconut milk if needed to make it creamier.
  7. Season to taste with salt & pepper.

For non-vegan version, omit salting at the end and stir in Asiago cheese.
Adjust seasoning to taste.

Garnish with shredded Asiago (for non-vegan), a sprig of fresh sage or micro greens of your choice.

 

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