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Category Archives: Meats

Sausage Basil Dumplings

This is a great way to keep kids busy after school. These are delicious dumplings with yummy Italian flavors… serve it with marinara sauce!

  • 3 sausage links, squeezed out of the casings (any kind of sausages)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 medium shallot, chopped
  • ½ cup basil, chopped
  • 1 cup marinara sauce
  • 1 pack wonton skins
  • Small bowl with water

Heat a non-stick pan with the olive oil. Add the meat from the sausages and brown for 2 to 3 minutes while separating the meat with the back of a wooden spoon. Add the shallot and garlic. Saute for 4 to 5 minutes on medium heat. Turn heat off and cool for 10 minutes. Add the chopped basil and keep aside.

Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle.  Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.

  • ¼ cup olive oil

Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with marinara sauce.

 

Paella with Chorizo and Chicken

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Ground Pork with Cauliflower in Cilantro Sauce (Keema Gobi)

Ground Pork with Cauliflower in Cilantro Sauce

One of our favorites…

Cilantro Sauce

  • 1 cup cilantro, chopped
  • 4 green onions, chopped
  • 1 inch fresh ginger, chopped
  • 3 cloves garlic, chopped
  • ½ yellow onion, chopped

Blend the cilantro, green onions, ginger, garlic and onion in a blender till veggies form a smooth paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 pound ground pork
  • 1 head of cauliflower, cut into florets
  • Salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 cup cilantro, chopped

Heat a heavy saucepan with the oil. Add the cumin seeds and sauté for 30 seconds. Add the ground meat and sauté on high heat. Separate the meat while stirring with a wooden spoon- for about 3 to 4 minutes. Add the cilantro paste and sauté for another 3 to 4 minutes on medium heat. Add the cauliflower, coriander powder, salt and cayenne pepper. Mix well and lower heat to simmer and cover. Cook for 20 minutes. Take the lid off and turn the heat up, stirring constantly, cook for another five minutes or till the excess moisture has cooked through. Check for seasonings and garnish with cilantro.

Mushroom Penne with Pesto

A quick weeknight meal- ready in minutes and delicious!!

  • 20 ounces mushrooms, a mix of white and cremini, sliced
  • 2 tablespoons extra virgin olive oil
  • 3 ounces pancetta, chopped
  • 1 large shallot, sliced
  • 2 garlic cloves, sliced
  • ½ pound penne pasta
  • ½ cup pesto, store bought
  • Salt to taste

In a medium pan, bring salty water to a roaring boil and add the pasta. Cook according to the box directions.
In the meantime, in a large frying pan, heat the olive oil and add the pancetta. Saute till light brown on medium heat, for about 5 minutes. Add the shallot and garlic. Saute for another 3-4 minutes. Next, add the mushrooms and cook on high heat stirring constantly. They will wilt down to almost half their size. Add the cooked pasta and the pesto. Turn the heat off, stir and check for salt.

Beef Chili with Chicken Chorizo

This is a delicious chili cooked with chorizo- which has immense flavor…

  • 2 tablespoons olive oil
  • 1 pound grass fed ground beef
  • 4 chorizo links, casings taken off and crumbled
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 yellow pepper, chopped
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 14 oz can diced tomatoes with chili
  • 1 14 oz can black beans, rinsed
  • 1 cup water
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a saucepan with olive oil. Add the beef and chorizo and sauté on high heat for 5 to 6 minutes while separating the meat with the back of a wooden spoon. Add the onion, garlic and pepper and sauté for 3 to 4 minutes. Add the spices and tomatoes. Saute for another 2 to 3 mintues. Add the black beans, water and salt. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes, while stirring occasionally. Take the lid off and cook for another 15 minutes on a low heat, or until the desired consistency is achieved. Check for seasonings and garnish with cilantro. Serve warm.

Beef, Mushrooms and Spinach Enchiladas

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

  • 2 tablespoons extra light olive oil
  • 2 garlic cloves, grated
  • 2 medium shallots, chopped
  • ½ pound ground beef
  • 10 ounces Cremini mushrooms, cleaned and chopped
  • 2 10 ounces baby spinach
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

  • 3 cups tomato sauce, either store bought or homemade
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

  •  6 to 8 corn/flour tortillas
  • Mexican blend grated cheese
  • One 9X13 oven-proof dish
  • Preheat oven to 350 degrees F
  • 1/2 cup cilantro, chopped
  • 2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

 

 

 

Cheeseburgers with Indian Flavors
  • 1 pound grass fed ground beef
  • ½ cup cilantro
  • 3 garlic cloves
  • 3 green onions
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander

Process the cilantro, garlic and green onions. Add to the ground beef. Add the salt, garam masala and ground coriander. Mix well and keep aside for 2 to 3 hours. Form into 4 patties.

Garam Masala Mayonnaise

½ cup mayonnaise
2 teaspoons garam masala
½ teaspoon salt
Juice of one lemon

Mix the mayonnaise, garam masala, salt and lemon juice in a small bowl and keep aside.

  • 1 large sliced tomato
  • 4 soft burger or focaccia rolls
  • 4 pepper jack slices

Cook the burger patties on a grill or a grill pan according to desired doneness. Top with cheese. Spread mayonnaise on the rolls. Add a tomato slice and add the patty. Serve with corn and a salad.

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