Mid-week post? Here’s another super easy recipe. It’s pretty similar to last time’s…except for a little twist. I think that beef is called Fajita beef, I found it in Walmart and I like that its shredded cos I can use it for everything except for making fajitas…I’m not a corn flour person. As usual let’s start by making up a name…something like “Tropical Shreds” haha…I’m so sorry you guys but it would be very weird if I had no names so there you go.
So as you can see, my beef was frozen, and little miss impatient inside of me wasn’t going to sit and wait so I popped that sucker in there with a little water and let it simmer while loosening up as I chopped bell peppers, onions and tomatoes. Even after it loosened up, I let it simmer a little more with some salt for about 30 minutes so it could get ready.
I then drained the water, added onions and stirred for a bit more, with one table spoon of olive oil (I measured with my eyes) to get those little brown edges. Next I sprinkled ginger garlic, turmeric, red pepper curry and cumin powders…a little more than a of pinch of each and continued to mix it up for about a minute.
In went the tomatoes and bell peppers and some more stirring till the tomatoes softened up and done! It’s a real spice party in there so pair it with something plain like white rice.
Hey hey, mid-week post a bit late…you forgive me, yes? I would like to call this Pilau cos that was the major spice, but it didn’t taste like that hard core Middle Eastern Pilau soooo “Spicy Ricey” it is! I’m one of those weirdos who like onions, tomatoes and peppers in a lot of my food so if that’s your kinda thing you might enjoy this section of the blog.
Ok so first things first
I’m the realest cut up the onions, peppers and tomatoes. Heat up some vegetable oil like canola or olive oil.
Fry the onions till they turn brown. Pour a cup of rice, and stir it in for about a minute. For this recipe I highly recommend you use Basmati Rice because its scent and grainy-ness add to the recipe. 2 table spoons of Pilau Spice should do it. Then add red pepper curry, turmeric, ginger, and cumin powders, half a teaspoon each. You can find all this stuff at any Indian or Arabian grocery store…or Amazon. Add the peppers and tomatoes then continue to stir for like 30 seconds before adding the water.
I don’t know if anyone still does this but for every amount of rice I cook I add double the water. So two cups of water and simmer at medium temperature till the water is out and everything looks moist and edible which is approximately 30 minutes (Tip: When the water is out and you still feel like the rice is a little hard take off the heat and tell it stand covered for like 15 minutes, it stays cooking and softens up).
Finally, make a love heart shape like mine out of your food because that’s how life is. Enjoy!
Here’s another fun recipe…and it’s vegetarian friendly. Ps I don’t have real names for this stuff cos I just make it up…so let’s call this “Bell Butter Potatoes.”
Ok so peel the red potatoes and cut into a little bigger than bite size pieces. Cut up the bell peppers and onions.
Place the potatoes in water, add salt, garlic and Boil the potatoes till they are half cooked. This is perhaps the most important step of all. You can’t fully cook the potatoes because you’re going to mix them before you go on to bake them and if they are fully cooked they will look all mushy and uggghhhh. So boil till they are half cooked…ok? Ok.
Place the potatoes in an oven baking dish spice it up with ginger, a little more garlic, turmeric, cumin, parsley leaves and curry powder (sprinkle little portions of each). Add the onions, and bell peppers.
Melt some butter, and add it right after you sprinkle some lemon juice then mix everything up. I Bake at 450 degrees because I’m an impatient badass…don’t try this at home, unless of course you’re a…
It shouldn’t take long because they are half cooked. You will tell they are ready when the edges turn light brown.