Thursday, December 14, 2017

Vol VI No. 681 Part 5

To Our Health





For Our Spirit/Soul



Going Green




Just for Laffs


RECIPES
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HAWAIIAN STYLE BEEF STEW
3 pounds boneless beef chuck, cut into 1” cubes
1/3 cup flour
1 tsp. seasoned salt...
1 large onion, diced small
2 stalks celery, diced small
1 14oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
22 oz. water, use the cans to measure
1 ½ tsp. salt
1 tsp. sugar
¼ tsp. pepper
¼ tsp. granulated garlic or 1- 2 cloves, minced
4 carrots, chunked into bite size pieces
4 red potatoes, chunked into bite size pieces

1.Trim fat from the chuck and cut into 1” cubes. Place in a large mixing bowl and sprinkle with the seasoned salt and flour. Mix the flour in to the meat well until it is all absorbed.
2.Place the stewed tomatoes into a large pot and crush them with your hands to break up into smaller pieces. Then add the tomato sauce, water, salt, pepper, sugar and garlic.
3.Heat a nonstick pan or wok on med-high heat and add 2 Tbsp. oil. Add ½ the meat to the pan and spread out but don’t stir. Let cook for a couple of minutes to brown. Then turn meat to brown evenly. Remove browned meat with a tong or slotted spoon so the oil will stay in the pan. Place the meat in the pot with the tomatoes. Cook the other half of the meat the same way.
4.In the same pan saute the onions and celery until soft. Add to the pot.
5.Bring to a boil, lower heat and simmer covered for 1 hour or until meat is tender.
6.Add potatoes and carrots and cook for another 15 minutes or until potatoes and carrots are cooked.
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Hawaiian Curry Stew
Curry stew is a staple at Hawaiian plate lunch cafes. It typically includes beef, potatoes, carrots, and onions, and it is served over steamed white rice.
Ingredients: ...
-2-2.5 pounds of beef stew meat
-2 Potatoes, cubed
-1 Onion, quartered
-2 Carrots, sliced
-3 stalks of Celery, chopped
-4 tablespoons of Curry powder
-4 Cups of Water
-2 cubes of Beef bouillon
-2-3 teaspoons of salt
-1/4 cup of flour
-1/4 cup of very cold water

Instructions:
Brown meat on all sides, cover with water, add bouillon cubes, and cook covered for 1.5 hours. Add vegetables and cook until potatos and carrots are tender. Cook curry powder in a bit of sesame or peanut oil (to get rid of the raw taste). and add it to the mixture. After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and stir it into the stew. Cook, stirring constantly, until the stew thickens. Serve over steamed rice.
CROCKPOT HAWAIIAN CURRY STEW:
Mix all ingredients except flower and water paste in a large crockpot and mix well. Cook on high 4-6 ours or on low for 8-10 hours. After stew is cooked, mix flour and water paste as directed above, mix into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.
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Comments
Marsha Phillips Mahalo, Aunty Therese

HAWAIIAN BEEF CURRY STEW
2 tablespoons butter or margarine
2 1/2 lb stew meat
1 clove garlic, minced...
2 teaspoons salt
1/4 teaspoon pepper
2 1/2 quarts water
3 stalks celery
2 carrots, pared
2 potatoes, pared
1 onion, cut into wedges
1 1/2 tablespoons curry powder
1/2 cup flour
1 cup water

Directions:
In a large saucepan, melt butter and brown meat. Add garlic, salt, and pepper. Add the 2 1/2 quarts water; cover and simmer for 2 hours or until meat is tender. Cut celery, carrots and potatoes into 1 1/2-inch pieces. Add vegetables and curry powder to stew; cover and simmer for 20 to 30 minutes. Mix flour with the 1 cup water and slowly stir into stew. Cook, stirring constantly, until mixture thickens. Makes 8 servings.
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Barley Greek Salad
Ingredients
1 cup pearled barley
Kosher salt...
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Directions
Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
Cook's Note
It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.

KOOL MUSIK/DANCE



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