Spicy Beef Mince Beer Chilli#SundayFunday

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients 
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika 

½ Teaspoon Herbs de Provence 
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed 

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two. 

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.  

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma, Sunday Funday

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust! 

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method 
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve. 

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Beef Mince / Kheema With Vindaloo Masala#Improv

This has a fiery hot color and it tastes awesome. Mouthwatering and delicious, a recipe you must try. This is my mother's recipe, an East Indian dish.

Ingredients
¼ kg Beef Mince
2 Medium Onions - finely chopped
1 Large Tomato - blanched and skinned
1 Large Potato - cubed - optional
Finely Chopped Coriander Leaves for garnishing
3 Tablespoons Oil
Grind To Paste With Vinegar
3 Kashmir Chilies
3 Bedki Chillies
8 Cloves Garlic
1"Piece Ginger
½ Teaspoon Cumin seeds
¼ Teaspoon Turmeric powder

Method

Boil the kashmiri and bedki chillies in sufficient water with a tablespoon of vinegar, till they softened. Cool. Fish out the chillies and then grind with a rest of the ingredients with a tablespoon of vinegar to a fine paste. Add more water from the boiled chillies if necessary and grind to a thick paste. When this is finely ground add the tomato and grind this too along with masala. Keep this aside.

Heat oil in a vessel / pot and add chopped onions. Fry well add the tomato puree fry well add the masala paste and fry for a few minutes more.
Add mince and salt to taste, fry for 2 minutes then add the cubed potatoes with a cup of water and bring this to a boil. Cover and let it cook for 15 to 20 minutes or till done. If there is excess gravy then cook it without the lid till it is saucy. This is thick gravy dish. 

Garnish with chopped fresh coriander. enjoy this with Brun Pav or chapatis takes super yum !! 
Labels: Beef, Mince, Improv Cooking Challenge, East Indian, Main course, Vindaloo Masala

For May 2023 in Improv Cooking Challenge the theme is - Meat & Potatoes

Beef Mince / Kheema With Vindaloo Masala from Sneha's Recipe
Smoked Sausage and Potato Skillet from A Day in the Life on the Farm
Potatoes Stroganoff from Palatable Pastime

Gluten Free Beef Empanadas#SundayFunday

These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear. 

Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough 
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder

Method

In the bowl, place homemade gluten free bread flour and add butter and using your fingers, fork or a pastry blender

blend into butter until the size of large peas.  

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate.

When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).

Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.

Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking.

Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.

Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes.

Prick it with a fork. Brush the top with beaten egg ( this is optional).

Preheat the oven to 180°C. Bake for approximately 15 to 20 minutes, until the edges start to brown.

Let it cool for 5 to 7 minutes. Carefully lift it from the remove the parchment paper. Serve warm.
Enjoy these flaky and gluten free empanadas.

Labels: International Cuisine, Baked, Sunday Funday, Empanadas, Mince, Gluten free, Beef, Sugar Free, Savory 

Empanadas for #SundayFunday  

• Beef & Cheese Empanadas by Amy’s Cooking Adventures
• Empanadas: A Journey from Galicia and All Around Latin America by Culinary Cam
• Gluten Free Beef Empanadas by Sneha’s Recipe
• Lamb Empanadas by A Day in the Life on the Farm
• Mini Chicken Empanadas by Karen’s Kitchen Stories
• Spinach and Cheese Empanadas by The Mad Scientist’s Kitchen

Aloo Matar Kheema Masala- Malvani Style#SundayFunday

Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

Ingredients
300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
2 Medium Onion- finely chopped
1 Tablespoons Ginger Garlic paste
2 Medium Tomato - finely chopped
2 Tablespoons Whisked Yogurt
1½ Teaspoon Heaped Malvani Masala
3 Tablespoons Groundnut Oil
1 Teaspoon Vinegar
2 Tablespoons Chopped Coriander leaves
1 Green Chilly - Chopped
3 Baby Potatoes - cut into 2 pieces
½ Cup Matar/ Green Peas - I used frozen

Method

Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 

Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.

Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 

Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   

• Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
• Bunny Mary from Culinary Cam
• Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
• Carrot and Raisin Salad from Palatable Pastime
• Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
• Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu

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

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

Baked Chicken Fingers#BakingBloggers

These baked chicken fingers are so delicious, they are actually no dirty fingers, just mix and make. No,  breading, crumbing, mess, oil wastage or gluey fingers!

Ingredients
500 Grams Chicken Mince
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Cumin powder
1 Teaspoon Red Chilly powder or according to taste
3 Green chillies - finely chopped according to taste
3 Tablespoon Fresh Coriander- finely chopped
10 - 12 Mint Leave - finely chopped
1 Spring Onion / Scallion - finely chopped
1 Small Onion - finely chopped
3/4 Teaspoon level Salt or according to taste 

1 Tablespoon Lemon juice

Method 

I used breast and thigh meat to make the mince, this will make the chicken fingers juicy and soft.  

               

Add all the ingredients in chicken mince and mix well. Refrigerate for 20 to 30 minutes.

Take a kulfi/round ice cream stick, oil it and your hands lightly.

Take a ball and shape it around the stick to make long fingers. Then gently remove the fingers from the stick. Place them in oiled and foiled lined tray.

Bake them in preheated oven at 200°C , with both the elements on for 22 - 25 minutes. ( do no over cook or they will turn hard).

These are soo soooo good soft and juicy!  

Labels: Chicken, Mince, Baked, Finger food, Healthy, Kebabs, Baking Bloggers

Baking Bloggers: Ground Meats & Mince

• • Baked Chicken Fingers by Sneha’s Recipe
  • Baked Mozzarella-Stuffed Meatballs by Culinary Adventures with Camilla
  • Bierocks (German Beef & Cabbage Stuffed Rolls) by Karen's Kitchen Stories
  • Hawawshi (Egyptian Meat Stuffed Bread) by Tara’s Multicultural Table
  • Pierogi Shepherd’s Pie by A Day in the Life on the Farm
  • Tater Tot Cottage Pie (Shepherd’s Pie) by Palatable Pastime
  • Turkey Zucchini Feta Meatballs by Food Lust People Love