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July 2018
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Slow Cooked Beef Short Ribs in Red Coconut Curry

As the last little bit of a Minnesota winter was dying off (post was written a while ago just not posted), ever so slowly I mind you and with great drama to boot, I had been thinking of slow cooked beef short ribs. I wasn’t really sure what I wanted to do, this sort of conundrum has not stopped me before. I chatting this topic up with my “cooking partner in crime” ™ we looked around the kitchen to see what was available and came up with this nice curry. This will work all year long and will be

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Green Coconut Thai Curry Chicken

Yummy Thai goodness, I made this a while back and loved it.  I used store bought curry paste even though my original thought was to make the paste from scratch but all the research I did basically said that most Thai’s don’t  make their own at home so I went the easy way with no regrets. Maybe I will try it on some other post.

4-5 carrots, cut into ¼ to ½ inch rounds 1 medium white onion diced 2 cloves of garlic minced 1 4-ounce can or jar green curry paste 1 can (14oz or so) coconut milk

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Indian Inspired IPA Beef Stew:

I wasn’t sure what to call this dish since it isn’t really a curry and the addition of beer kind of throws it a wrench it to it also but as you can see I settled on a vague inspired title!  This no holds bar stew that is inspired by Indian spices and a beer that was made for to survive the heat ofIndia.  It has loads of flavor and is very satisfying change of pace after all that holiday food.

Oh, this is a bit hot, cut done the cayenne and remove seeds and ribbing from the sarono

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Curry Chickpeas with Garam Masala Rubbed Pork

I was out at the Minnesota Renaissance Festival the other weekend and ran into a food demo from Alice the cook.  She has been doing food demos for a long time at the Ren Fest but this was the first year that she had official time slots where she cooked and talked ye ol’ food network style!  The theme for the Fest that weekend was Middle Eastern Mirage so her and her assistants were cooking and talking about food and spices from the Silk Road.  The curry Chickpea Stew smelled wonderful so I thought I would try this one

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Curried Stuffed Green Bell Pepper

I love stuffed Bell Peppers, either red or green. You can season them as many ways as you can think of. This time I’ve done a Curried version. Start with peppers, I have; red, yellow and orange Sweet Pepper, green Pasilla Pepper and the tops from the green Bell Peppers I am going to stuff. I also chopped up on larger size Yellow Onion.

Green Bell Peppers for Stuffing

I’m using Ground Turkey (not the kind that has just been recalled), brown your meat in Olive Oil. When the meat is fully browned add the Peppers and Onion

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