Sunday, May 23, 2010
Thursday, May 20, 2010
This one again is one of my mom's recipes. It literally took about half an hour (tops 40 minutes) to prepare. My mom adds a touch of ginger powder and a touch of that powder, but believe me this version is spectacularly delicious and satisfying!! I like lots of potatoes in this recipe, the Russet completely melts in your mouth when cooked. Stir mixture once when you add water, but do not restir while cooking, you can give it a nudge by the handle once in awhile throughout cooking process.
Tuesday, May 11, 2010
This cut of meat is so versatile that one day I wish to get the ok from a mid-western graduate school friend of Jonathan's and share his, and may I add best, chili recipe I have had in all my years in the United States! A winning recipe with beer and honey! Better yet if he agrees to guest post that would be double the pleasure as his humor and writing are sarcastic, entertaining and unique. I buy a block of chuck and cut to desired size cubes. For Moroccan couscous soup I cut large cubes and add some bones to enhance the flavor, for Indian curry and chili smaller as well as for this stew.