Coconut Beef Curry

 

1 Tbsp. vegetable oil

1 beef chuck steak (2 lbs) but into cubes or strips

2 onions, sliced

2 cloves garlic, minced

2 Tbsp. paprika

2 Tbsp. ground cumin

1 tsp. cinnamon

2 tsp. red curry paste (or 1 Tbsp. curry powder)

4 medium potatoes, peeled and chopped

1 lb peeled baby carrots (or 1 pound regular carrots, chopped a little)

2 Tbsp. tomato paste

1 can (14 oz) coconut milk

1/2 c. water

1 tsp. salt

Fresh cilantro, chopped (this I omit this and use lime zest)

Heat oil in a large nonstick skillet over medium-high heat.  In batches add beef and cook for 2 to 3 minutes per batch or until browned on all sides.  Transfer beef to slow cooker.  In same skillet, add onions, garlic, paprika, cumin, cinnamon and curry paste (or curry powder).  Saute for 2 minutes or until fragrant.  With a slotted spoon, transfer mixture to slow cooker.  Add potatoes and carrots.

 

In a small bowl, combine tomato paste, coconut milk, water and salt; mix well.  Add to slow cooker; stir to combine with meat and vegetables.

Cover and cook on High 4 to 6 hours or on Low 8 to 10 hours, or until vegetables are tender.  Serve sprinkled with cilantro. (I sprinkle freshly grated lime zest over mine.) 


 

 

Chocolate Peanut Butter Pudding Cake

 



1 c. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
1/2 c. whole milk or chocolate milk
2 Tbsp. canola, peanut or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semisweet chocolate chips

 



TOPPING:


3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water
Vanilla ice cream, for serving


Coat slow cooker with butter-flavored nonstick vegetable cooking spray.

In a medium bowl, whisk together flour,

2 tablespoons cocoa, sugar, baking powder and salt.

Make a well in the center and add milk, oil and vanilla.

Stir until well blended.

Continue stirring in widening circles,

gradually incorporating the dry ingredients

until you have a smooth batter.



Stir in the peanut butter (warm it in the microwave if thick

and sticky from refrigeration);

the batter will be thick. Stir in chocolate chips.

Spread batter evenly in the cooker.


 

 


For topping:

In another medium bowl,

combine 3 tablespoons cocoa and sugar.

Add boiling water and whisk until smooth.

 

Gently pour over the batter in the cooker; do not stir.

Cover and cook on high until puffed and the top layer is set,

2 to 2 1/2 hours.

Turn off the cooker and let stand, covered, at least 30 minutes

before serving.



To serve, scoop cake into individual bowls.

Add a scoop of vanilla ice cream, if desired.

Spoon some of the fudgy pudding over the cake

and ice cream and serve.


 

*****I substituted Spenda for the sugar in this recipe.

The taste was still delicious,

so if you have a diabetic in your family

you may want to do this also.

 

 

This is what the first layer just spread into the slow cooker.

 

 


 

 

 

 

 

 

This is the liquid layer poured on top.

 


 

 

 

Here it is done.

Since my cooker is large and oval,

I only cooked mine 2 hrs. not 2 1/2 hrs.

If you cook it too long it will dry out.

 

 


 

 

 

 

Served. You can see how moist it is.

This moist part is the bottom layer of the cake.

I served mine with a scoop of homemade vanilla ice cream and a sprig of mint.

 


 

 

 




 


TRIPLES with EMMA