Tuesday, May 28, 2024

Words & Brush Recipe Corner: Easy One Pan Tex Mex Style Minced Beef







Ingredients:
1 tablespoon oil
500 g (1.1lb) minced beef (10-15% fat)
¼ teaspoon salt
½ teaspoon black pepper
1 onion peeled and finely diced
1 red bell pepper deseeded and finely diced
1 yellow bell pepper deseeded and finely diced
3 cloves minced garlic peeled and minced
3 tablespoons Fajita seasoning mix
1 teaspoon smoked paprika 1 beef stock cube crumbled
2 tablespoons hot pepper sauce - I use Franks hot sauce
2 tablespoons tomato puree (paste in USA)
400 g (14oz) jar passata
400 g (14oz) tin black beans drained
1 tablespoon light brown sugar
120 ml (½ cup) water
150 g (1 ½ packed cups) grated mixed cheese (I use a mixture of cheddar and red Leicester)


To serve:
Boiled rice
Finely chopped fresh coriander (cilantro)
Sliced jalapeños
Chopped avocado
Chopped baby tomatoes


Instructions
1. Add the oil to a frying pan (skillet) over a med-high heat
2. Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.
3. Add the onion, red bell pepper, yellow bell pepper and garlic and fry for a further 5 minutes, stirring often.
4. Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce and tomato puree and cook for another 2 minutes stirring continuously. Ingredients:
1 tablespoon oil
500 g (1.1lb) minced beef (10-15% fat)
¼ teaspoon salt
½ teaspoon black pepper
1 onion peeled and finely diced
1 red bell pepper deseeded and finely diced
1 yellow bell pepper deseeded and finely diced
3 cloves minced garlic peeled and minced
3 tablespoons Fajita seasoning mix
1 teaspoon smoked paprika
1 beef stock cube crumbled
2 tablespoons hot pepper sauce - I use Franks hot sauce
2 tablespoons tomato puree (paste in USA)
400 g (14oz) jar passata
400 g (14oz) tin black beans drained
1 tablespoon light brown sugar
5. Add the passata, black beans, sugar and water. Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally.
6. Sprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don't have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof.
7. Serve over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeños, avocado and chopped tomatoes too.



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Friday, May 24, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 24th May 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 24th May 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Tuesday, May 21, 2024

Words & Brush Recipe Corner: Lyonnaise Potatoes

Lyonnaise Potatoes

written by ASHLEY FEHR, the recipe rebel

Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor! See the step by step recipe video down in the recipe card.

PREP TIME5minutes 
COOK TIME40minutes 
TOTAL TIME45minutes 
CUISINEAmerican
COURSESide Dish

SERVINGS4
CALORIES221cal


Ingredients

  • 1 lb Little potatoes
  • 1 teaspoon salt
  • 2 small yellow onions (thinly sliced)
  • 2 tablespoons butter (salted or unsalted)
  • 2 tablespoons canola oil
  • salt and pepper
  • fresh parsley for garnish


Directions

  • Cut potatoes into 1/4" thick slices. Place in a large pot of cold water and add 1 teaspoon salt.
  • Bring to a boil and boil 3-4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
  • In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
  • Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).
  • Remove potatoes and onions to a plate and cover with foil to keep warm.
  • Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.
  • Season with salt and pepper to taste, and sprinkle with fresh parsley before



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Enjoy








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Friday, May 17, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 17th May 2024, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 17th May 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!


🎤🔊🎼🎹🎷🎺🎸🎻

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Tuesday, May 14, 2024

Words & Brush Recipe Corner: SUMMER FRUIT SALAD IN BERRY SYRUP

 SUMMER FRUIT SALAD IN BERRY SYRUP

By Lisa Star

Coax out all the sweetness from your first, summer fruits with the help of this crushed berry syrup.

Easy to make, it elevates the most ordinary fruit salad into a jeweled masterpiece, and can also be poured over parve vanilla ice-cream, cheesecake, vanilla cake, or Greek yoghurt.

Follow your visit to the supermarket fresh produce stand with a quick stop at the freezer section.


Your bland watermelon and nectarines - and your guests - will thank you for it.

Photo by Lisa Starr

Ingredients:
½ large watermelon, sliced and cubed
6 nectarines, sliced
1 punnet fresh blueberries


SYRUP

300g package frozen berries/cherries
⅓ cup fresh lemon juice
½ cup sugar
1 cup water
3 tablespoons orange liqueur (optional)

Directions
1: Combine the syrup ingredients - apart from liqueur - in a small pot and stir over low heat till the sugar has dissolved and sauce has thickened slightly. You can also thicken with a little cornflour dissolved in water.
2: Stir in liqueur if using, allow to cool, then pour over fresh fruit and refrigerate till ready to serve.



Enjoy


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