Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Laham Fuq il-Fwar - Maltese Steamed Beef#EatTheWorld

Laham fuq il-Fwar, is steamed beef, it's a very popular and traditional Maltese recipe. Just add salt, pepper powder, beef or chicken broth and this dish is ready to steam. It's a simple with not much spice but has a delicious flavor.  For this an important tip is that semi freeze the chunk of beef undercut and then you will be able to slice is thinly. 

Place the sliced garlic then the meat slices on top in a oven proof pie plate or a large enamel plate,  place it over the pot of boiling water and plate with any lid that would fit. 

I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside and kept it for an hour and 15 minutes and it was done. 

There is no frying or sautéing involved and needs little prep, but it is really delicious and the meat is super tender!

Serves Two
Ingredients
300 Grams Beef undercut/Sirloin - sliced thinly as possible
8 Cloves Garlic - sliced thinly
1 Teaspoon Olive Oil
½ Teaspoon Beef Stock Powder
6 - 8 Cherry Tomatoes - halved
Salt & Freshly Ground Pepper
Freshly Chopped Parsley - optional
¼ Cup Water

Method

Take an enamel tin plate or use a round oven proof pie dish or shallow pan. Place the sliced beef in the pan, place the sliced garlic under and around the beef slices. Mix the stock powder with a quarter cup of water and pour this over the meat. Place the tomatoes around the meat, season with salt and pepper, sprinkle with fresh parsley and drizzle olive oil over the top.

Place it over the pot of boiling water and plate with any lid that would fit, I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside. Kept it for an hour and 15 minutes and it was done.

Soft juicy and succulent slices of meat.

You can thicken the sauce with a little cornstarch or arrowroot powder and water if too thin. I did not thicken the sauce, have this with mashed garlicky potatoes which absorb all the lovely juices or you can have this crusted bread, I had with garlicky cauliflower mash.

Serve with a sprinkle of freshly chopped parsley(optional).

Labels: Eat the World, Malta, Beef, Steamed, Healthy, Main course, International Cuisine, Serves Two, Keto, Low Carb

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Malta dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef 

Pandemonium Noshery: Soppa tal Armla (Widows Stew) 

Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew) 

Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek) 

A Day in the Life on the Farm: Fenkata 

Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup) 

Kitchen Frau: Baked Rice Cultureatz: Maltese Pastizzi Pastry

Keto Beef Mince With Broccoli & Zucchini#Foodieextravaganza

This is a creamy delicious and simple main course dish to prepare. For this recipe you can substitute any Keto approved veggies, this will still taste yummy. Net Carbs per serving is just 7grams.

Serves 2
Ingredients
250 grams Beef Mince
150 Grams Broccoli florets with stalks
150 Grams Zucchini
¼ Cup Onion
2 Teaspoons Minced Garlic
½ Teaspoon Paprika Powder
½ Teaspoon Red Chilli Flakes
½ Teaspoon Fresh Thyme
25 Grams Grated Cheddar Cheese
2 Tablespoons Heavy Cream
25 Grams Cream Cheese
½ Tablespoon Coconut Oil
Salt & Pepper to taste

Method
I have used 80% lean and 20% fat beef mince.
Cut the broccoli florets from the stem and set them aside. Also chop the zucchini into small cubes or slices, however you like them.

Heat the oil in a skillet or non stick pan, add in the beef mince, add a little salt and pepper and then sauté for two minutes, then add in the onions and garlic.  Once the onions turn translucent and the garlic starts to brown add in the paprika, chilli flakes and thyme, give everything a good mix. Cook for a minute before adding the zucchini and the broccoli, season with salt and mix. 

Cover and cook for 4 minutes and then grate the cheddar cheese and add the heavy cream, mix well, cover and cook for another few minutes till the cheese melts. If there is too much stock in the pan cook till that reduces down ( this should be semi dry).

Finally add in the cream cheese and mix everything well. Serve with some fresh parmesan grated on the top and a sprinkling of paprika. 

Enjoy with Low Crab Coconut Flour & Oat Fiber Flatbread!!  

Labels: Foodie Extravaganza Party, Zucchini, Keto, Beef, Broccoli, Mince, Asian Cuisine, Main course, Serves Two

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.

The theme for this month is "Zucchini".     

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Keto Fried Beef Steak #SundayFunday

These Keto Fried Beef Steaks are so delicious and yum. They are low crab, quick to make. Half I fried in egg batter and the other half with egg batter, both methods taste delicious. So you can use egg to dip or completely skip this step.

Makes 16 - 18
Serves 6
Ingredients
1/2 Kg Beef (Undercut) - cut into slices
6 - 8 flakes garlic
2 Inch Piece of Ginger
30 Mint Leaves
1/2 Cup Coriander leaves
1/2 Teaspoon Garam masala powder
1 Scallion - Chopped
1 Sour Lime
Salt to taste
Coconut oil as required for frying
2 Eggs  - lightly beaten  

Method

Wash and cut the meat into slices abut 1 inch thick. Lightly beat each slice with a meat mallet to flatten them lightly.
Grind the garlic, ginger, mint, coriander leaves, scallions to fine paste ( do not add water to grind). Mix in the lime juice and salt to the paste. Apply this paste to the meat slices and marinate it in the refrigerator or an hour. 

Dip each slice in egg. Shallow fry them till golden brown. Serve these as sides to a main course meal or as starters. 

Enjoy hot with chutney or spicy tomato sauce.

Labels: Steaks, Pan Fried, Appetizer, Keto, Sunday Funday, Main course, Beef

For Sunday Funday our theme is "Steakhouse Recipes". 

• Palatable Pastime: Chopped Steak with Longhorn Steakhouse Seasoning 
• A Day in the Life on the Farm: Grilled New York Strip Steaks with Herb Compound Butter 
• Sneha’s Recipe: Keto Fried Beef Steaks 
• Karen’s Kitchen Stories: Roasted Fingerling Potatoes with Shallots and Rosemary 
• Food Lust People Love: Ruth’s Creamed Spinach 
• Amy’s Cooking Adventures: Steakhouse Garlic Butter  

Hunter Beef Roast#SuperClubSaturday

Hunter beef is a method, where in, the meat is cured in curing salts/salt petre (potassium nitrite), this is similar to corned beef. This meat has to be refrigerated for at least 5 days in spices and salt petre to enhance the flavor of the meat.

Once cooked till fork tender, you can cut thin slices or shred the meat, use it as side dish or make sandwiches. It's delicious and aromatic.

Ingredients
1½ Kg Boneless Beef
6 Cloves Garlic
1 Inch Piece Ginger
5 Whole Red Chillies - broken in two paces
½ Cup Fresh Lemon Juice or Juice of 4 - 5 Lemons
2½ - 3 Teaspoons Salt or to taste
3 Tablespoons Jaggery or Brown Sugar 
1½ Tablespoon Salt Petre/Curing Salts
4 Cups Water
To Grind To A Coarse Powder 
1½ Tablespoon Salt Petre/Curing Salt 
1½ Teaspoons Level Cumin seeds 
2 Teaspoons Level Black Peppercorns
2 Teaspoons Level Cloves
4 Sticks ( An Inch Each) Cinnamon

Method

Fork the meat well with lemon juice and then add the paste, press the whole garlic cloves and small piece of ginger into the meat add the red chillies and rub i well into the meat. 

Tie the meat and the red chillies with thread into a nice long log. Keep it for 5 days  or more (maximum a week)in the refrigerator turning the sides every day.  After 5 days add the water and cook when the meat, turning after every 15 minutes check the water and add hot water if necessary. 

When the meat is fork tender, dry up all the water/stock. Cool the meat well then wrap it in a aluminum foil and refrigerate for a day or two. 

Cut it into thin slices or shred it as required and enjoy making sandwiches or as a side dish. 

I cooked this in the pressure cooker for 60 minutes, added only 500Ml water. One whistle on high flame then reduced the flame to low and cooked it for 55 to 60 minutes, depending on the cut of meat.

Labels: Beef, Roast, Pressure Cooker, Side Dish, Super Club Saturday

• Chocolate Chip Brownie Cookies  by Patyco Candybar
• Hunter Beef Roast by Sneha’s Recipe
• Menestra de Lentejas/Ecuadorian Lentil Stew by Magical Ingredients
• Shredded Italian Beef Sandwiches by A Day in the Life on the Farm

Hunter Beef Sandwiches#Foodieextravaganza

These Beef Sandwiches are incredibly delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box. You can cut up beef roast in smaller portions, repackaged it and send this as a gift to your loved ones or carry them for a party. 

For the recipe  the Hunter Beef Roast check the recipe here.

Ingredients
Hunter Beef  - sliced / shredded
Cheese slices - as required
Mayonnaise - as required
Dijon Mustard - as required
Romaine Lettuce - as required
Pickled Radish Slices - as required
Tomato Slices - as required
Butter as required to Toast
Hot Dog Buns/Bread Slices

Method
Slice the Hunter Beef thinly or shred it whatever way you wish. I have made burger's as well as sandwiches with this.

For the shredded Hunter Beef sandwiches 

I, shredded the beef and then buttered the slices , topped it shredded hunter beef and enjoyed.
For the Hot Dog Buns

Applied butter to the hot dog buns then toasted it, slathered it with mayo then Dijon mustard, then placed a lettuce leaf, arranged the hunter beef slices, tomato slices and pickled radish on top, placed a slices of cheese, closed the buns.
Serve and enjoy!! 
Labels: Foodie Extravaganza Party ,Beef, Sandwiches, Burgers, Kids delight, Snacks

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. We are posting recipes for ways to use up Leftover Corned Beef. 

• Corned beef and Cabbage Soup by A Day in the Life on the Farm
• Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen's Kitchen Stories
• Hunter Beef Sandwiches by Snehas Recipe
• Palusami - Samoan Stewed Greens by Pandemonium Noshery
• Reuben Mac & Cheese by The Spiffy Cookie
• Reuben Pizza by Palatable Pastime

Cheeseburger Soup For One#SoupSwappers

This Cheeseburger soup is the ultimate elegant and comforting soup. Full of flavors, beef mince and cheese, an all in one creamy pot of soup, which you will relish and want more! I had this a meal it's filling and satisfying.

Serves One
Ingredients
150 Grams Beef Mince
1 Small Carrot - sliced
¼ Cup Celery - thinly sliced
¼ Cup Onions - finely diced
½ Teaspoon Dried Basil
½ Teaspoon Dried Parsley
Salt & Black pepper powder to taste
1½ Cups Chicken/Beef Broth
1 Small Potato - diced
½ Tablespoon Butter
1 Tablespoon All Purpose Flour
½ Cup Whole Milk
50 Grams Cheddar Cheese- cut into small cubes
¼ Cup Sour Cream

Method

In a large soup pot, over medium-high heat, add a teaspoon of butter, beef mince, carrots, celery, onion, basil, parsley, salt, and pepper, sauté till the beef mince turns pink to white.
Add the broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce the flame to low, let simmer until potatoes are tender.

While soup is simmering prepare the roux. Melt ½ tablespoon Butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for a minute. While whisking, slowly add the milk. Whisk together until combined. Let it cook, while stirring frequently, until it is thickened.

When soup is done simmering, add the roux into the soup pot along with the cheese. Stir together until cheese is melted. Switch off the flame stir in the sour cream, mix.

Enjoy this with any crusty bread or rolls to sop up all the creamy cheesy soup!! 
Labels: Cheese, Potato, Celery, Carrot, Beef, Mince, Soup, Soup Swappers, Main course, Appetizer, International Cuisine, Serves One 

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group chose the theme Elegant Soup for December 2021.  

Take a look wonderful Cheesy soups being shared today. If you love soups please join our Soup Saturday Swappers where we take turns choosing themes/ingredients to create soups/stews each month. Just comment below with your blog name and email so I can send you an invitation to the group.  

• Sneha’s Recipe: Cheeseburger Soup for One 
• A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes 
• Making Miracles: French Onion Potato Soup 
• Karen’s Kitchen Stories: Leek and Celery Root Soup 
• Pandemonium Noshery: Pear and Blue Cheese Soup 
• Palatable Pastime: Shrimp in Tomato Saffron Broth

Beef Pasanday - Rajasthani Style With A Twist#SundayFunday

The twist in this recipe is that I have used hoisin sauce, which give it a umami flavor. It's a delicious main course dish, do give this a try. I have used undercut meat/tenderloin which cooks very fast. If you are using any other cut of meat than the cooking time will change.

Ingredients
For the Marination
½ kg Undercut - cut into thin slices
2 Teaspoons Ginger Garlic paste
1 Teaspoon Kashmiri Red Chilly powder
½ Teaspoon Red Chilly Paste
¼ Teaspoon Turmeric powder
2 Tablespoons Heaped Tomato puree
2 Tablespoons Heaped Hoisin sauce
4 Tablespoons Yogurt - whisked
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
1 Tablespoon Ginger juliennes
6 Green chilies - slit in four
1 Capsicum - thinly sliced

Method

Marinated the pasanday/steak slices with all the given ingredients and refrigerate it for at least an hour, I kept it overnight.

Heat a tablespoon of oil in a large pot/kadai, first fry the ginger juliennes, green chillies and capsicum till they are oily and translucent. Remove and keep aside.

In the same kadai add the remaining oil, when it's heated, add the marinated beef pasanday/slices only ( leave out the marination ) fry for 3- 4 minutes on high flame. Add rest the marination mix well. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. 

Serve with rice.
Labels: Beef, Steaks, Rajasthan, Main course, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.

Sunday Funday: Holiday Dinners that are not Turkey or Ham

• • Beef Pasanday - Rajasthani Style With a Twist from Sneha’s Recipe
  • Cornish Hens Marbella from Palatable Pastime
  • Mughlai Egg Curry from Mayuri’s Jikoni
  • Roasted Brace of Guinea Fowl (Sous Vide) from Food Lust People Love
  • Roasted New York Strip Loin from A Day in the Life on the Farm

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories