Yum: Ground Beef Curry


I love a good ground beef recipe.  Ground beef is cheap, readily available at the grocery store, and pretty versatile.  The Husband LOVES Indian food, so I decided to try my hand at some curry.  I started out with a recipe that I found on pinterest, and it’s morphed into something quite a bit different that I now feel that I can call my own!  Here it is…

Ground Beef Curry, served over rice

What you’ll need:

2 – 3 tbsp oil
1 cup chopped onion (I buy the frozen onion that’s already been chopped.  10 for $10 at the Kroger!)
2 tbsp garlic (Again, I buy the pre-minced garlic at the Kroger.)
1 lb ground beef
4 1/2 tbsp curry powder
2 tsp salt
1 tsp pepper
1 tsp cinnamon
2 tsp ginger (I prefer fresh!  Keep in in the freezer, & you can easily grate just what you need!)
1 tsp turmeric
1/4 tsp red pepper flakes
2 cans of petite diced tomatoes
2 cups of beef broth
2 sweet potatoes, diced
1 white potato, diced
2 zucchini, quartered then sliced
1 head of cauliflower, chopped

To do:

Over medium-high heat, heat the oil, then add the onions.  Sautee until soft.  Then add the ground beef and cook until done.  I like bigger chunks of meat in this dish, so I try not to break it up too small as I cook it.  When the meat is done, drain it, and return it to the pan. Add the garlic, curry powder, salt, pepper, cinnamon, ginger, tumeric, and red pepper flakes.  Stir well for one minute.  Be careful not to burn the garlic!

Transfer the cooked meat into a large soup pot.  Add the tomatoes, beef broth, sweet potatoes, potato, zucchini, and cauliflower.  Bring to a boil, then reduce heat. Simmer for 40-45 minutes or until the potatoes are soft.  The smaller you dice your potatoes, the quicker it’ll cook!  You can wait until closer to the end to add the zucchini and cauliflower if you prefer crunchier veggies, but I go with the easy route of dumping them all in the pot at the same time.

Serve hot over rice.  This recipe freezes really well.  We usually get 8-12 servings.

*These are the veggies that I like in my curry.  However, you could throw any veggies that you have into the pot.  So, this is a great way to make use of leftover veggies in the fridge!  I’m considering throwing some mango in the pot next time.




Yum: Whole Wheat Blueberry Muffins

I love baked goods. Truthfully, I love to lick the bowl, but the actual baked goods, they’re fine, too.

My favorite, go-to recipe of the summer has been whole wheat blueberry muffins.  They’re easy, delicious, and the “whole wheat” part makes me feel like I’m being somewhat healthy (notice that I didn’t include “whole stick of butter” in the title).

What you’ll need:

1/2 cup butter

1 1/4 cups sugar

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 cup milk

1 pint fresh blueberries

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

To do:

Whisk together flour, baking powder, salt, cinnamon & nutmeg.

In a separate bowl, cream butter & sugar. Add eggs one at a time. Add vanilla.  Add flour mixture, alternating with milk.

Bake in muffin tins at 350 for 18-24 minutes.