It’s a mecca for cheap tea, spices, & curry!  For just a moment or two, I felt like I was back in Chicago; it was blissful to feel a little different than the people around me – even if only for a few minutes.

I’m SO excited about the groceries I purchased; here’s a sneak peek at the fruit-dressing I made up for a luncheon I’m co-hosting tomorrow.  (The limes at “Oriental Super Market” were so fresh & cheap; I bought 14.)  Imagine this, drizzled over mangos, bananas, melons, strawberries, & grapes.)  Yummy …

Grated zest and juice of 6 limes (about 2/3 cups)
3 tablespoons honey (or to taste)
1/2 teaspoon Asian sesame oil
1 teaspoon ground cinnamon
pinch of sea salt

Advertisements

(I was wrong.)  Mustard Herb Beef stew, that is.  You’ll have no regrets …

Ingredients

  • 1/3 cup all-purpose flour
  • 1 Tbsp. snipped fresh Italian (flat-leaf) parsley
  • 1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
  • 2 Tbsp. olive oil
  • 1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
  • 4 carrots, peeled, cut in 1-inch pieces
  • 1 8-oz. pkg. cremini mushrooms, halved if large
  • 8 tiny Yukon Gold potatoes, halved
  • 3 Tbsp. tomato paste
  • 2 Tbsp. spicy brown mustard
  • 1 14-oz. can beef broth
  • 1 12-oz. bottle dark porter beer or non-alcholic beer
  • 1 bay leaf
  • Crusty bread slices

Directions

1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

2. In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. Stir in tomato paste, mustard, and remaining flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender. Remove and discard bay leaf. Serve with crusty bread. Makes 6 (1-1/2-cup) servings.

Nutrition Facts here

Best Greek in KC.  (You’ll never regret the chicken plate.)

(Best part of today.)

mmm-boy

February 23, 2008

Gotta love that chai.Here’s the recipe that found its way to this year’s Brown-House Reunion: chai.jpg

4 c. water
3 T heaping (Red Iron) tea leaves
5-6 T sugar
1 tsp cardamom
Shake in ground ginger (to taste)
Shake in ground cinnamon (to taste)

Bring all ingredients to a gentle boil, stirring frequently for 2-3 minutes.  Add 2% or whole milk to desired color.  Heat to desired temp & serve.