Ground Beef Coconut Curry with Peppers

I was looking through the cabinet trying to figure out what to cook and decided to use up some of the coconut milk sitting in the cabinet.  I still had lots of peppers from the market and ground beef, so those were going in.  I buy spices at the market and have accumulated quite a variety of curry types.  I decided to use some Thai curry for this, but any would do.  I also had a head of cabbage that really needed to be used.  Those were my starts and this is what I came up with.

Ingredients:

1Tbsp coconut oil

1lb ground beef

1 medium onion, diced

1 large red bell pepper (or any other color if you want), diced

1 fresh green jalapeno, diced

1 fresh red jalapeno (or another green if that's what you have), diced

1 poblano pepper, diced

1/2 tsp salt

1 1/2 tsp fine ground pepper

1 tablespoon curry powder

1 tablespoon tumeric

1 tablespoon fresh grated ginger

juice from 1/2 lemon

1 can coconut milk.  I used Trader Joe's. 

1/2 teaspoon ancho pepper (or other spicy pepper powder)

1 8oz can tomato sauce

1 tablespoon sugar if desired

Steamed cabbage, rice or anything else you want to serve it over.

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Prepare the cabbage (or rice, or whatever)

Brown the beef in the coconut oil and get your veggies ready.  I don't add them first because I like them to retain some crispness.  If you want them to be cooked a bit more, then add them first for a minute or three before browning the beef.

Add the tomato sauce & spices.  You can grate the ginger directly into the skillet to taste or do it ahead of time to measure it.  Turn down the heat.  

If you want it a bit sweet/spicy then add the sugar.  It's not really necessary but some people like it.

Add the coconut milk and let it heat up.  Add the lemon juice and then serve over the cabbage.

Cilantro Lime Salad Dressing

I love citrus and spice.  This dressing was strong, but very very tasty

In a blender or food processor mix the following:

1 jalapeno pepper
1 small (1/4 inch) piece ginger root
1/4 tsp salt
1/4 tsp pepper
1 tablespoon ancho pepper
Enough cilantro to fill 1/4 cup when you squish it up
1/4 cup lime juice
4 tablespoons honey
3 tablespoons balsamic vinegar
1/2 - 3/4 cup olive oil   I did 1/2 cup, but I like things strong.

I store mine in the fridge, but it does get a bit hard between uses.  If we dont' use all at one meal I just let it sit out and warm up a bit for the next time then give it a good shake.  It never lasts more than 2 meals.

makes an excellent dip for grilled or baked chicken.

Pinto Beans w/ Jalapenos

Today I'm making pinto beans.  I put a lot of them on - 2lbs of dry - so I can set some back for lunches during the week.

2lbs of dry pinto beans ,soaked and rinsed.
1 large red onion, sliced,  I like the onion left in rings so that picky people can fish it out.  Diced would work too.
8 fresh jalapeno peppers, sliced
2 teaspoons crushed red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground ancho pepper (I love this stuff and go through a ton of it)
4 tablespoons butter
3 cloves garlic

Put all of the ingredients into a large pot, add water until it's about 1/2 inch above the level of the beans, less if you have a really wide pot

Cover and cook at a low simmer until tender - about 1 1/2 hours.  My pot isn't totally flat on the bottom anymore, so I stir occasionally to make sure they don't stick and burn in the dents.  (totally need a new pot)  With other pots you won't have to stir very often at all.

When the beans are tender, fish out the garlic and serve.

A little spicy, you can leave out some of the pepper if you like a milder dish.  Or add a lot more pepper if you live life on the fiery side.

This one got an A.  Not surprising.  The only real "bad" things are added salt and the butter.

based an 1/4 cup serving