(Serves 4)

Ingredients:
½ lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
½ tsp turmeric
2 tbsp cilantro, chopped
½ t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 ½ tsp fresh ginger, grated
15oz unsweetened coconut milk

Instructions:
In a large saucepan, heat the olive oil and sauté the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and sauté until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.

Posted under Vegetarian/Vegetables

3 slices bread
1/3 cup whole milk
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 medium onion, diced finely
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper
3-4 slices of bacon, optional, but very tasty** Read More…

Posted under Beef, Kid Friendly Recipes

This is a very "precise" recipe as told to me by my 7-year-old son Jake. He got it from his Grandma. My son loves salsa and we now keep this salsa made up all the time.

First, you need 1 big can of tomatoes (28 oz can of whole, peeled tomatoes), some garlic (3 good-sized cloves of garlic), some green leaves (a good-sized handful of fresh cilantro) and jalepenos (jalepenos to taste – depending on how spicy you want your salsa – we use canned jalepenos because they’re softer and the pickled flavor adds to the salsa).

Layer ingredients into your blender by placing the garlic cloves, jalepenos, tomatoes, and then the cilantro. Blend until everything is finely chopped and blended together. Do a taste test (Jake’s favorite part) and enjoy on just about everything!

Posted under Appetizers, Mexican