This is one of my super quick weekday meals, a fragrant and tasty ground beef curry. I was going for the flavors of an Aussie Curry Beef Pie that I had at a local shop here in SoCal, but didn’t want to deal with the crust so I made it to serve on rice or fries instead.
As it turns out, what I had though of as curry pie filling is also very similar to Keema Curry, or Japanese Dry Curry. But whatever you call it, if you need a super quick weekday meal, stop by this weekend to get the recipe!
Coming This Weekend – Macaroni Salad Made Quicker In The PC!
My favorite part of the Hawaiian “Plate Lunch”, is probably the macaroni salad that comes with it. Creamy, tangy and oh so unhealthy. But tasty as heck. And no, Hawaiian Macaroni Salad is not Macaroni salad with pineapple in it. A lot of folks seem to think you can toss a handful of pineapple into anything and it magically becomes “Hawaiian”. But this dish earned its moniker simply because it is the kind of macaroni salad that is served in Hawaii, with nary a pineapple chunk in sight.
This is not a one pot meal like a lot of pressure cooker recipes. The macaroni is cooked under pressure, with a twist that gives it the characteristic tang of the original.
Come by on the weekend to learn the secret. Mahalo!
I have to admit, I am not a huge fan of Kale, and fail to understand its current popularity. But, sometimes convenience trumps all else, so I find myself buying Kale in a bag because lately the stores are stocked up with Kale at the detriment of all other greens.
So, how to make Kale more tolerable? Pretend it is Collard Greens!
Yes, I said Beefy Mac. I refuse to call macaroni with tomatoes and ground beef Goulash. Mostly because it is not goulash. Hungarian goulash is a totally different thing. Which reminds me, I still haven’t posted my Pressure Cooker Hungarian Goulash recipe. I will have to get to that one soon.
Which brings me back to this weekend’s recipe. Add spices and chiles to macaroni and ground beef, and you end up with Taco Pasta. I had the leftovers for two days after the first day that I made this, and didn’t even tire of it.
This is one of the easiest recipes there is. Just a few ingredients and 90 minutes in the pressure cooker and you have a dang tasty brisket! It might sound like a long time, but the oven version takes 4 hours!
I know, I just recently posted a recipe for split pea soup, but that was green. This is yellow.
When I posted that recipe, I was unaware of the existence of French Canadian yellow pea soup. As soon as I heard about it, I knew I was going to have to make some. With my French Canadian heritage (among other things), I felt it was my duty to make this dish.
So, even though I recently posted a green split pea soup recipe, the cooler weather and possible rain that has been forecast for us makes this the perfect time to make some more pea soup!
So stop by on the weekend for my Yellow Split Pea Soup recipe, eh?
A spicy take on Chuck Roast. I started out planning to make classic pot roast with potatoes and carrots and the whole nine yards, but changed my mind because I had just picked up some new spices I was itching to try out.
I used a Berbere spice blend in this particular recipe such as this one and this one, or this perhaps.
Sauerkraut, potatoes, kielbasa. All the basic food groups.
If all goes as planned, this recipe will be up this weekend. Of course, if history is any indication, by the time I get this tasty, warming soup ready to serve it will be 90 degrees outside again (but if the forecast can be trusted it will only be around 80 or so).
If my experimentation over the next couple days pays off, check back on the weekend for my recipe for Pressure Cooker Sauerkraut Soup!