Tag: onion

Korean Curry

I pulled out a pound of ground beef and I was thinking all day what I could do with it. I did some Bing searches and came across curry. Josh nor I have ever had curry, but when I passed the idea by him, he was willing to try it too. Most of these spices I’ve never used, and if I had used them, it was only a tiny bit. I’m not familiar with all the flavors, how they interact, and how they cook. I looked at several Korean recipes for curry and several Indian recipes, and so I decided to add a bit of everything I had seen. This curry was a unique experience. Every bite had a different flavor. As it cooled, new flavors developed. It was delicious! I couldn’t stop eating it; it was so full of flavor. Our curry didn’t have any heat to it at all. It was strange because it was almost sweet at times. You can add more veggies to your curry, such as celery or beans, but I decided on just onion and tomatoes. I also added about 1 1/2Tbsp of cumin, and 2 Tbsp curry powder. We served it with cooked white rice, about 3 cups cooked. And, we’ll probably get 5 servings out of this recipe.

  1. Heat a large dutch oven over medium high heat. Add 2 Tbsp oil, then add about 1 lb of ground beef. Brown and break up the meat.
  2. Dice one onion, about 1 to 1 1/2 cups. Once the meat it browned, add the onion, and cook till it begins to turn translucent. Open a can of diced tomatoes and add to the pot.
  3. Next, you add your spices. Add 1 Tbsp Garlic powder, 1/4 tsp cinnamon, 1/2 tsp ground mustard, 2 tsp turmeric, 3 tsp ground cayenne pepper, 1 tsp red pepper flakes, 1 Tbsp ground ginger, and 1 tsp Paprika. Cook until mixture becomes thick.
  4. Add 3 cups of beef broth. Add curry powder and cumin to taste. Add 3 Tbsp Worcestershire sauce. Remove 1 cup of liquid, whisk in 2 Tbsp flour, then return to mixture. Boil down curry till it reaches your desired consistency and flavor.
  5. Let sit for 5 minutes to cool, then serve with rice.
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Homemade Calzone From Starter

I make pizzas, calzones, and strombolis relatively often. I try to improve the recipe every time I make it. I will admit, adding sauce to the calzone not only makes the dish messier to make, but it also leaves the bottom crust soggy. However, this calzone is juicy compared to my stromboli recipe. I have to admit I’m torn which is better.

I stuffed my calzone with diced ham and one small/medium onion I pulsed in a food processor. I added the onion raw and it cooked slightly during the process but still have the overwhelming onion flavor. Besides that, using this homemade starter had begun to give everything the sour dough taste I make with it, and it’s not working as efficiently as active dried yeast would work. I also used leftover spaghetti sauce instead of my usual homemade pizza sauce, but I would definitely just use the pizza sauce next time, just because the sauce I used had a cheesy flavor that didn’t compliment the dish. The sour flavor of the bread with the onion and the cheesy flavor in my sauce made this dish very weird to eat. I would recommend using no additional parmasean in this dish, and eliminating the onion if you plan to use this starter, just because it’s so much bitter flavor. If you use normal yeast, ham and onion are a great combination.

  1. Into a bowl, add 1 cup of starter dough, 1 1/2 Tbsp oil, and 2 cups flour. Mix into a dough adding additional water as needed. Then let rest covered about 1 hour, it will only rise slightly. Preheat oven to 400 F
  2. Punch down dough, remove from bowl, and roll out dough into round about 1/4 to 1/2 inch thick. It should have a diameter of 16-20 inches.
  3. Spray your baking sheet with non stick spray, if applicable, and place your dough on top.
  4. To make pizza sauce, open a small can (8 oz) of tomato sauce and add 1 Tbsp of garlic powder, 1 1/2 tsp of onion salt, 2 Tbsp Italian seasoning, and 1 Tbsp oregano.
  5. Top dough with tomato sauce, 8 oz of mozzarella, and other toppings over the entire top of the dough. Fold the dough in half and pinch the edges together and rolling them in. Add slits on top with a knife to allow steam to escape. Bake for 20 minutes. Let rest for 10 minutes before cutting and serving.
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Mashed Potato and Ham Casserole

Casseroles are large meals that are designed to feed many people or for leftovers. This casserole is filling and flavorful. If you choose not to add a veggie, you should serve it with a side of veggies. The onion and ham go very well together, and the butter brings new flavor to the mashed potatoes. This meal is heavy, so it’s not as healthy as a salad, but if you need a filling meal this will do. You can also substituted out the ham for whatever meat you have, and you can add other veggies and/ spices to your taste.

  1. Dice up 1 medium onion (about 1 – 1.5 cups), and dice 2-4 slices of ham (about 2 cups). Heat a large skillet over medium high heat. Melt in 4 Tbsp butter, add your diced ham and onion and stir regularly. Heat oven to 350 F.
  2. Prepare instant mashed potatoes as directed on package (microwave or stove top, you may also choose to make homemade). You will need about 4 cups of prepared mashed potatoes.
  3. Place the potatoes, onion, ham, and butter into a 9×11 baking dish. Mix until everything is evenly distributed, pack it down into the pan, and top with shredded cheese (about 3-4 oz). Bake in the oven for 30 minutes uncovered. Let sit at least 10 minutes before serving.
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Homemade Mild Chili And Seasoning

Chili is a great meal for a slow cooker, so that can be eaten when you are hungry. I’ve always used Seasoning packets for my chili, however I have all the ingredients to make it myself, so I decided, why not? I used a big quart of canned diced tomatoes for this recipe. I canned tomatoes last September, so I like to used them for these big recipes. I also used normal diced tomatoes as my other smaller can, but you can also add an additional can or two, or even stewed tomatoes instead if you want some other flavors. Since I used fresh canned tomatoes, my cook time will be longer than needed for store bought cans of tomatoes. That’s because I had to cook out the freshness from my tomatoes. If you are using cans of tomatoes, you can go straight from high to keep warm temp on your slow cooker. If you are doing stove top, once it’s hot, it’s done. Finally, the longer you cook chili, the less spicy it becomes. So, either season heavily at the beginning, or season cautiously at the beginning and plan to add more before serving.

  1. Brown 1 pound of ground beef. Dice 1 medium onion, and add to fully cooked beef. Cook until onions are tender.
  2. Pull out your slow cooker or a dutch oven. In it, add 1 large container of diced tomatoes, 1 small can of diced tomatoes, and 1 can of strained kidney beans. Add onion, beef, and the fats to the large container. Stir.
  3. For mild chili, add 5 Tbsp chili powder, 3 Tbsp cumin powder, 2 tsp cayenne powder, and 2 tsp red pepper flakes. For hotter chili, add extra chili powder and cumin to your taste.
  4. In a slow cooker, cook on high for 1/2 hour, then turn to low for 1 1/2 hour. Then leave on keep warm until ready to eat.
  5. In a dutch oven, place over medium-low heat, cook covered for 1/2 hour, until hot, or until your tomatoes taste cooked.
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Steak and Onion Casserole

I did a lot of research before starting this recipe. I was interested in how people usually make roux based soups at home. I use mushroom soup in my Tuna Noodle recipe and since everyone says it was easy, I thought I could make other classic bases for recipes, such as cream of chicken or cream of celery. I was looking through my freezer for what meat I could put in this casserole, and by far, I had many packets of Venison Minute steaks. This was steaks that were sliced on a meat slicer. You could easily use cubed up meat instead or even ground burger, but I liked the idea of a steak casserole. I was thinking of making a gravy base sauce, but I didn’t know what that would do to the potatoes, and dark stained potatoes didn’t seem very appealing to me. Thinking of soups, I thought of onions. Steak and onions go well together. So the roux base is done like any other cream soup. Instead of adding minced onion, I could have added sliced onions and onion powder, and 2 cups of milk to get a condensed onion soup (which is similar to cream of celery, chicken, and mushroom made at home). I wanted to reheat the meat a bit before baking, so I did that while the soup was getting up to temperature. I really enjoyed this dish. I served it without waiting and it wasn’t as good as it was a few minutes later, so let it rest a bit. The meat became super tender and just fell apart as you ate it, and the potatoes were done for me by the 50 minute mark.

  1. Wash 6 medium potatoes (4 cups), dice and place in a 9×13 pan. Peel an onion, half and slice into ringlets. Separate and add to potatoes. Mix and set aside.
  2. In a large skillet, begin heating it over medium high heat. If you have minute steaks, you have nothing to do. If you have a whole piece of meat, slice into thin slices only 1/4 inch thick or make 1/2 inch cubes. Add 2 Tbsp of oil to pan. Add meat to pan and cook each side for only 1-2 minutes, until browned. Once cooked, add to side plate for the time being.
  3. Heat oven to 350F. Turn down heat to medium low. Melt 2 Tbsp of butter into the pan, but do not brown butter. Once just melted, add 3 Tbsp flour. Whisk flour into butter, and cook until butter and flour is bubbly. Add 2 Tbsp dried minced onion, and 1 packet of Onion soup mix. Add 4 cups of milk and stir.
  4. Add meat back to skillet and coat. Mix in 2 tsp of garlic powder and 1 Tbsp Onion powder. Heat to a simmer and cook for another 2-3 minutes, then pour over potatoes and onion, even out meat distribution, and add to oven for 50 minutes.
  5. After time, stab a potato with a fork to assure they are done. Let it rest for 5 minutes before serving.
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