I felt like eating something with a different flavor… I looked to my Nigerian colleagues who exposed me to their quite delicious culture! So I made these Nigerian meat pies I found on Saveur… I used Puff Pastry for the dough found in the dessert frozen section at the grocery store, because obviously… who has time to be messing around with dough on a weeknight?!? Hope you all enjoy this recipe!!
Cook the russet potato in boiling water for about 15 minutes until barely cooked through. Cool thoroughly by running under cold water. Peel (discarding peels) and chop into 1/4 inch cubes.
In a medium sized pan, heat the olive oil over medium heat. Add the curry and heat 'til fragrant, about 15 seconds. Add the red onions, carrots and garlic and sauté until onions are translucent, about 5 minutes. Add the thyme, ground beef, and red pepper flakes, stirring to break up the ground beef, and cook for another 3 minutes. Add the reserved potato cubes, beef stock, and salt, and bring mixture to a simmer for about 5 minutes. Let cool.
Depending on the puff pastry you buy you can use cups (as pictured above) or sheets (pictured here).. the cups are much easier though.
For the cups (usually 6 in a box).. you just bake the cups according to the instructions on the box, then when they're done baking you fill them with the beef filling.
On a well floured surface, roll out pie dough into a rectangle 1/8-inch thick. Use a 5-inch round pastry cutter to stamp out dough circles. Collect scraps, re-roll, and stamp out more circles until you have 10 circles total. Lay each circle out flat on a floured surface and place 2 full tablespoons of cooled filling in the center of each. Brush the edges of the pastry circles with a pastry brush dipped in water, and fold one end of the circle over the filling, aligning with the other end of the circle to form a half moon shape. Use the tines of a fork to press down gently on the edges where the ends meet to crimp the edges, completely sealing them.
Heat the oven to 350°F. Whisk the whole egg with 1 tablespoon water and brush the top of each pie with the egg wash. Prick the tops of each pie with a fork. Bake pies for 20-25 minutes, until crust is golden brown and filling is just bubbling through the tops. Remove pies from the oven and let cool for at least 10 minutes before eating.
I was just laying on my couch after a day with two exams… I didn’t plan on cooking anything, then I saw one of my instagram followers posted a picture of Shrimp Étouffé.. It looked SOOOOO GOOD! It just reminded me that I couldn’t make this trip with my classmates to New Orleans this weekend for The Student National Medical Association Medical Education Conference.. and they’re going to eat all of this GREAT FOOD… Well this got me up and I found a recipe on Closet Cooking and I made some edits and it turned out really good! It is low key SPICY though! *Wipes sweat from forehead*. I made the white rice using my rice cooker, but you may use whatever rice you prefer. I admit this isn’t the best recipe if you’re busy during the week… but it is great for the weekend!
For something really fresh and delicious.. Try this Toasted Chicken Pesto Baguette recipe I found on Damn Delicious! Very delicious.. I made the pesto in my Ninja Food Processor.. It was a little TOO EASY! You can use any food processor to make this. I followed the recipe as is, but I used more chicken to pesto ratio in the mix to get a lighter pesto taste. I bought this baguette from Publix… If you don’t have a Publix bakery near you… Sorry I just love their deli and bakery! Slit the baguette in the middle and toast it in the oven on broil for about 4 minutes.. Keep your eye on it so it doesn’t burn! I then layered it in this order.. mozzarella, arugula, roma tomatoes, chicken pesto mixture… Eat promptly when warm… SO GOOD!
I found this slow cooked spicy beef recipe at Let the baking begin blog! This dish was definitely rated #TUTP meaning too ugly to post! This is the best I could do presentation wise with some yellow peppers! Lol Slow cooked spicy (not really) slow cooker beef + bell pepper over a bed of wild rice! Used my slow cooker and rice cooker for this one! This beef was so tasty,not spicy (in my opinion), but could definitely use more seasonings for flavor So I added Flavor God Garlic Lovers and Everything seasoning! The best thing about this recipe is that you can go run your errands as this baby is cooking! Also for easy cleanup I recommend using slow cooker liners, which can be found at your neighborhood grocery store and/or walmart where they sell ziploc bags. Enjoy!
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
Mix the broth with Sriracha, or water, bullion cubes and Sriracha. Pour over the peppers and beef.
(if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.
Mix ½ cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Here’s a recipe I found on To Simply Inspire! You can visit their site for more details, instructions, and pictures. This is nice and quick. Please note that the type of Sweet Thai Chili sauce that you buy will greatly affect this dish so if the sauce costs $1… It may not end up as good as if you go ahead and buy the $4 one! Enjoy!