Beef Rogan Josh



I don't often make curry at home because I can't stand when curry doesn't taste authentic. But, the first time I made this recipe, my hubby couldn't believe it wasn't from our favorite takeout place. So, if you're an authentic curry lover like I am, you'll love this one! It takes some time to cook, so its best made on a weekend when you can leave it to simmer and bubble away all afternoon filling your home with a mouth-watering aroma. I made this curry with a home-made curry paste and it made it taste even more amazing than the version I made with store bought curry paste. 

 

The other week I posted a recipe for Rogan Josh Curry Paste. I used approximately half of that recipe to make this batch of curry. 

 

The original recipe calls for the use of Lamb (as do most traditional recipes for Rogan Josh), but I don't eat lamb and so I used beef interchangeably in this recipe with amazing results. You can sub an equal amount of lamb leg steaks in place of the beef if you prefer

Beef Rogan Josh
Recipe from Jamie's Food Revolution

Ingredients:

• 1 3/4 lb beef stew chunks
• 2 medium onions
• 1 fresh red chile
• thumb-sized piece of fresh ginger
• small bunch of fresh cilantro
• vegetable oil
• pat of butter
• 4 bay leaves
• sea salt and freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 1 x 14oz can of diced tomatoes
• 3 1/2 cups of chicken broth (or an equal amount of water)
• 1/2 cup rogan josh paste
• 2 handfuls red lentils
• 1 cup plain yogurt

Method:

1. Cut the beef into 1 inch cubes (if not already cut up). Peel, halve and finely chop the onions. Finely slice the chile, peel and finely chop the ginger, pick the cilantro leaves from half the bunch and put it aside for garnishes on the finished dish. Chop the remaining cilantro, including the stalks.
2. Put a large pan on medium high heat and add a couple lugs of oil and the butter. Add the onions, chile, ginger, cilantro stalks and bay leaves and cook for 10 minutes or until the onions are softened and golden. Add the beef pieces and  little salt and pepper and cook until lightly browned. Add the balsamic vinegar and cook for 2 minutes, then add tomatoes, stock, and rogan josh paste. Stir in the lentils.
3. Bring mixture to a boil, then turn heat down and simmer with the lid on for about an hour. Check the curry regularly to make sure its not sticking to the pan or drying out. Add extra water if necessary. When the meat is tender and cooked, taste the curry and add more salt and pepper only if you think it needs it.
4. To serve: serve on basmati rice with naan bread. Top with a few spoonfuls of yogurt and a sprinkle of cilantro leaves.

I hope you enjoy this amazing curry! Don't shy away from this one if you or your loved ones don't like lentils - the lentils aren't very noticeable in this dish - they are used to thicken the sauce in what is truly a fairly healthy dish as far as Indian food goes.

Thanks for stopping by!

Happy Cooking my Friends!

Meatball Souvlaki!

 Want something quick, easy and different to make for dinner? Make these awesome meatball souvlaki pitas. You can have these on the table in under 30 minutes - can't beat that on a week night. Plus, these will help you get out of that rut of having the same old week night meals. Your family will thank you!

Meatball Souvlaki
Recipe adapted from Everyday Favorites by Canadian Living

Ingredients:

• 1 cup plain, fat free greek yogurt
• 1/2 cup grated baby cucumber (about 1 baby cuke)
• 2 cloves garlic, minced
• 1 tbsp fresh dill, minced
• 1/2 tbsp fresh mint, minced
• salt and pepper to taste
• 4 greek pitas
• shredded lettuce
• cherry tomatoes, quartered
• thin slices of red onion
• hummus

Meatballs:

• 1 egg
• 1/2 cup garlic and herb croutons, whirled in the food processor until finely ground
• 1 tbsp dijon mustard
• 1/2 tsp dried oregano
• salt and pepper
• 1 lb lean ground beef

Method:

1. Line a rimmed baking sheet with foil, spray foil with nonstick cooking spray. Set aside.
2. In a bowl, whisk egg. Whisk in the crouton crumbs, mustard, oregano, salt and pepper. Mix in beef. Roll into 1 tbsp balls - makes approximately 24 meatballs). Place on a prepared pan. Bake in 450F oven for approximately 18 minutes or until cooked through.
3. In a bowl, combine yogurt, cucumber, garlic, mint, dill, salt and pepper. Spread pitas with a layer of hummus. Then spread a layer of the yogurt mixture over pitas. Sprinkle with lettuce. Divide tomatoes, onion, then meatballs. Fold each pita in half to eat. Enjoy! Serves 4.

 Easy and delish! Hope you enjoy this one. We sure did! Stay tuned for tomorrow's Daring Bakers reveal. Its a good one. :)

This post has been linked up with Fusion Fridays Link Party over at Jennifer Cooks. Head on over and check out what other fabulous dishes the blogosphere has whipped up this week.

Happy Cooking my Friends!

Guest Post: Monster Burgers, the Man Way

Happy Thursday folks! Today is a special day - I've got a guest blogger filling in for me and he's a really special guy. My hubby asked if he could do a guest post on my blog, so of course I took him up on the offer. :) So today, you'll get a touch of manly along with some great food. Without further delay, I'll turn it over to my hubby Scott.

Erin was away this past weekend and so I was forced to fend for myself. Now man cannot live on takeout alone, so I decided to make at least one meal for myself. It was an easy decision what to make because I’m a man who likes his meat. So it’s only fitting I would make a big man sized burger. These are great for a summer BBQ or a case of the meat shakes.

1 lb Beef Patties - Man sized :)

What you will need:

• 1 ½ lbs ground beef
• Small yellow onion diced (you may want less in your burgers)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Soy Sauce
• Salt and Freshly Ground Pepper
• Big Buns of your choice
• Montreal Steak Spice
• BBQ sauce
• Olive Oil to drizzle
• 5 medium sized yellow fleshed potatoes
• 1 lb Bacon
• Lettuce
• Red onion, sliced
• Condiments of your wildest burger desires. Eg. Cheese, mayo, mustard etc.

Potatoes - tossed in olive oil, seasoned and ready to go in the oven

Bacony goodness crisping up to go on the burgers

Making the Magic Happen:

1. Mix the beef, onion, Worcestershire sauce, and soy sauce in a large bowl. Add a dash of  steak spice and lots of pepper. Now as I mentioned, I like meat so all that beef made three patties (1 lb patties), but you could reasonably make 6- 8 patties out of all this meat if you're not the meat lovin' type.
2. Fire up the oven to 400F. While the oven is firing up, make your bacon. I like crispy bacon. A lot. Bacon!
3. While the bacon is crisping, slice potatoes into 1/8 - 1/4 inch slices and toss with olive oil in bowl. Season with steak spice. 
4. Lay out potato slices on cookie sheet and bake. I like mine crispy so they stayed in for as long as it took to prep and make burgers, flipping once in between. About 25-30 min.
5. Oh yeah. Now its time to cook those burgers! I slathered some BBQ sauce on them as I flipped. Cook til done in the middle.
6. Slice some fresh Tillamook Sharp Cheddar and melt it on to the patties. as they're finishing on the grill. While the cheese is melting toast the buns on the bbq.
7. Finally assemble the little masterpieces as desired. I garnished mine with lettuce and sliced red onions and of course more bacon. Serve with a pile of potatoe rounds. 

Little old grill, but it does the trick

 Burger patties are based on a recipe from Erin's Chef at Home Cookbook by Chef Michael Smith and the potato rounds are right outta my head. Hows that for fending for myself?

 

  

Thanks for stopping by to read my debut guest post! I'm pretty stoked with how these burgers turned out. I hope if you readers like my post enough, maybe Erin will have me back for another post... maybe to share my fabulous Fettuccine Alfredo?!

This post has been linked up with Fusion Fridays over at Jennifer Cooks! Check it out for some weekly inspiration in the form of baking, cooking, crafts and other cool stuff.

Red Wine Braised Short Ribs

I can't believe its almost Christmas!! Tomorrow is Christmas eve... wow has time ever flown by. It feels like 2011 just started and here we are finishing up the year already. In some ways its been a great year and in some ways its been really tough. I've learned a lot this year and really feel like my career has officially begun, but I've also had to work really hard to pass the tests and modules that are part of getting my CA designation. But with any luck, and some more hard work, I'm hoping to write my last exam in September 2012!!! I'm sure you've had many achievements and hurdles this year when you look back at the year... That is one of my favorite parts of this time of year. My other favorite part of this time of year is giving - giving loved ones gifts and seeing the looks of delight on their faces and giving my loved ones delicious and hearty meals.

And this is one of those meals - hearty and prepared with time and love. Red Wine Braised Short Ribs with roasted garlic mashed potatoes. This is a very low maintenance meal - once you get the ribs browned, they just braise away over the afternoon with minimal work required right before serving. This makes them the perfect dinner party dish! Put em on in the morning and then forget about them until just before you serve. Bliss!!

Red Wine Braised Short Ribs
Recipe from Bon Appetit Magazine, October 2011

Ingredients:

• 5 lb bone-in short ribs, cut crosswise into 2" pieces
• kosher salt & freshly ground black pepper
• 3 tbsp vegetable oil
• 3 medium onions, roughly chopped
• 3 medium carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 3 tbsp all purpose flour
• 1 tbsp tomato paste
• 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low salt beef stock

Method:

1. Preheat oven to 350F. Season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by about half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2 - 2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

 Nice and easy! The ribs get sooo tender they just fall off the bone, and with the red wine and the delicious fresh herbs the flavour is exquisite. I hope you get a chance to try out this recipe! Your family and friends will thank you.

Happy Cooking & Baking this Holiday Season my Friends! I hope you enjoy your time with family and friends. :)

Beef Stroganoff

Beef stroganoff is comfort food for a lot of people, but I am definitely not one of those people. I didn't grow up eating this stuff and really didn't see what all the fuss was about. That is until I tasted this version of beef stroganoff! Anna Olson does such a wonderful job bringing in some really fresh flavours and it makes all the difference. I think I'm hooked!

Beef stroganoff is a very old dish, dating back to 1891 where it first appeared in a Russian cookbook. The original recipe didn't have any onions or mushrooms in it, but the recipe evolved from its roots to the many different variations we have today. There are versions that differ slightly in many countries of the world, including the UK, USA, Australia, China and Portugal. Some countries call it by a different name, but in essence the dish comes from the original one from Russia. Ingredients:

• 2 tbsp olive oil


• 2 tbsp butter


• 1 1/2 lb beef sirloin, cut into 1/4 inch strips


• 2 tbsp all-purpose flour


• 1 cup diced onion


• 3 cups cremini mushrooms


• 2 tsp chopped fresh thyme


• 1 bay leaf


• 1 1/2 cups chicken or beef stock


• 2/3 cup sour cream (not low fat)


• salt and pepper


• 12 oz wide egg noodles


• 2 tbsp chopped fresh italian parsley

Method:

1. Heat the oil and butter in a large saute pan over medium-high heat. Toss the beef with the flour and add to the pan, cooking until browned. Remove from the pan, reduce heat to medium and then add the onion, sauteing until browned. Add the mushrooms and saute until tender, about 5 minutes. Add the reserved beef, along with the thyme, bay leaf and stock and bring up to a simmer, cooking uncovered for 10 minutes. Stir in sour cream and season to taste.


2. While stroganoff is simmering, boil the egg noodles in salted water until al dente. Drain and stir into the stroganoff after the sour cream has been added. Garnish with chopped parsley before serving.

This is a really delicious and quick meal for a week night when you are craving something warm, but still really fresh and delicious. I love the dimension the fresh thyme and cremini mushrooms add to this traditional dish!

Happy Cooking my Friends!

Beef Wellington

Yum! Yum! Yum! What could be better than delicious beef and veggies wrapped in golden puff pastry? This dish is the ultimate comfort food! Serve with some yummy roasted root veggies and a green salad and you've got yourself a delicious meal. Jamie Oliver really brings it with this recipe!!


As a bonus this recipe is easier than it looks - you use frozen puff pastry to save yourself A LOT of time and you don't even have to precook the beef. I was a bit skeptical about not cooking the beef before wrapping it in the pastry, but it really does cook to perfection. This recipe makes a huge amount though, so if you are not feeding an army, you may want to consider halving the recipe!

Ground Beef Wellington

Recipe from Jamie's Food Revolution

Ingredients:

• 1 medium onion


• 1 carrot


• 1 celery stalk


• 1 potato


• 2 cloves of garlic


• 2 portobello mushrooms (I jused a couple handfuls of button mushrooms because I like them better)


• olive oil


• 4 sprigs of fresh rosemary


• a big handful of frozen peas


• 1 large egg


• 1 lb good quality ground beef


• sea salt and freshly ground black pepper


• all purpose flour, for dusting


• 2 sheets puff pastry, defrosted if frozen

So, this looks like a lot of ingredients, but you will note they are all very basic and budget friendly ingredients, and lots of healthy veggies go into this one. Don't be intimidated by the long list - just dive right in and you'll be able to find most of the ingredients in the fresh produce section of your supermarket.

Method:

1. Preheat the oven to 350F. Peel and chop the onion, carrot, celery, and potato into 1/4 inch sized dice. Finely grate the garlic. Clean and roughly chop the mushrooms so they're about the same size as your other veggies. Place all veggies into a large frying pan on a medium low heat with 2 lugs of olive oil. Pick the rosemary leaves off the woody stalks, finely chop them and add to the pan. Fry and stir for around 8 minutes or until the vegetables soften and color lightly. Add the frozen peas and cook for another minute.


2. Put the vegetable mixture into a large bowl to cool completely. Crack the egg into a cup and beat it up. Add the ground beef to the bowl with a good pinch of salt and pepper and half the beaten egg. With clean hands, scrunch and mix up well.


3. Lightly dust your clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is roughly rectangle 12x 16 inches. Dust with flour as you go. Turn your pastry so you have a long edge in front of you and place the ground beef mixture along this edge. Mold it into an even, long sausage shape. Brush he edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until its covered completely. Squeeze the ends together. Dust a large cookie pan with flour and place your Wellington on top. Brush all over with the rest of the beaten egg. Bake in preheated oven for an hour until nice and golden (mine took about an hour and 10 minutes to and hour and 15 minutes).


4. Slice the wellington up into portions at the table. Also tastes good with gravy.

Bon apetit!

Happy Cooking my Friends!

Baked Macaroni & Beef Casserole

Okay, okay, I know I've been very neglectful of my blog the last couple of weeks... its a vicious cycle and I'm not even going to start making excuses! Yesterday was my birthday and it was a fantastic day (other than having to work all day annnnddd having to finish up an assignment that was due at midnight last night)! My sister surprised me with a wonderful birthday present and my husband ordered takeout from my favorite indian restaurant. Tonight hubby and I are going out for a nice romantic dinner on the beautiful White Rock strip. Not sure where he's taking me, but its bound to be somewhere good!

The recipe I'm posting about today has absolutely nothing to do with my birthday! I just felt like sharing the recipe with you. Its a really homey, easy recipe that is perfect for when you're craving comfort food. Serve this casserole with some fresh garlic bread and some ceasar salad and you've got a great meal that your whole family is bound to love. This recipe is quick and easy enough to make on a weeknight and you will likely have most of the ingredients on hand too!

Baked Macaroni & Beef
Recipe adapted from Canadian Living's Everyday Favorites

Indredients:

• 1 lb lean ground eef


• 1 onion chopped


• 1 clove garlic, minced


• 1/2 tsp dried oregano


• 1- 700ml jar of your favorite pasta sauce


• 2 tbsp tomato paste


• 1 1/2 cups macaroni


• 1 cup 2% cottage cheese


• 1/2 cup shredded provolone or part-skim mozzarella cheese

Method:

1. In a large nontick skillet, fry beef over medium-high heat, breaking up with a spoon, until no longer pink. Drain off any fat. Add onion, garlic and oregano; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.


2. Add pasta sauce and tomato paste; bring to boil. Reduce heat to meium low; simmer stirring occasionally, until thick enough to mound on a spoon (anywhere from 10-20 minutes).


3. Meanwhile, in large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain well.


4. Spread half of the macaroni in 8-inch square glass baking dish. Cover with half the meat sauce. Repeat layers. Spoon cottage cheese over top, spreading evenly. Sprinkle with provalone cheese.


5. Bake in 375F oven until bubbly and golden, about 30 minutes.

Now you're probably wondering about the next picture in this blog post (see below)... I just had to share this with you. That sandwich is my hubby's version of gourmet breakfast. He made it all by himself. The obvious ingredients are bread (toasted and buttered), about a pound of bacon, about a pound of cheddar cheese thickly sliced, and about half a dozen eggs scrambled. Yep, typical male!! Hope you get a good laugh out of that picture like I do every time a look at it.

Happy Cooking my Friends!

Pita Bread - Attempt #2 & Hummus Ma Lahma

Alright, it has taken me a while, but I've finally got up the nerve to try my hand at making pita breads again! I took the advice of a couple of my great blog followers and upped the temperature of my oven and rolled them thinner. And the results were far improved! Still not perfect, but definitely much improvement! I saw partial pockets form this time where last time I got no pockets! Soooo I will keep trying. I do have a bit of a tale to tell about this one though...

Have you ever broken a rolling pin? Didn't think so! Well, while I was making these, my rolling pin broke. I had been using this cheap wooden one I picked up from ikea when I first moved out on my own and it had always done the trick. I tidied up my kitchen prior to starting to make the pitas so I would have a nice clean counter to roll them out on. When i started rolling out the second pita, I noticed some brown dust on the dough which looked like coffee grounds. So I'm like, I already wiped down the counter... where the heck is this coming from??? Well i look a little closer and the "coffee grounds" are actually pouring out of the middle of my rolling pin. NOT GOOD!!! So I had to be creative and roll the rest of my pitas out with a big can of chickpeas! So that is my kitchen disaster tale with a happy ending! Maybe I can blame the less than perfect results on the lack of a rolling pin? :D

I have wanted to try something like this for a while, but I just got around to trying it out! I found the recipe on the Food Network website. Emeril Lagasse developed the recipe and it sure is delicious. I would highly recommend this to anyone who likes hummus and making home made pita breads just amp up the delicious factor!

You can find the recipe here. It is late and I'm not up for typing up the recipe. So please accept my apologies for my laziness!!!

I didn't change a thing other than add additional liquid (mixture of olive oil and water) to the hummus to get it to the consistency I wanted it. You can definitely play around with it til you get it the way you like it. Hummus is great like that! You can also mix up the spices you use on the beef. I think next time I'm going to try out a yummy curry spice mixture on the beef. Lots of ways to personalize this recipe and make it how you and your family like it! Have fun playing with it!

Happy Cooking my Friends!

The Ultimate Sunday Dinner of Meat and Potatoes (on Tuesday!!)

Ok, I'm not going crazy... I know its not Sunday. But that's what the recipe is called! Tyler Florence has a fantastic roast beef dinner recipe in his cookbook Tyler's Ultimate. I don't know about you, but I love roast beef! There is no better smell than a house that smells like delicious, slow cooking beef.

This recipe is one that is best made on the weekend because it takes a while to make, but its well worth the wait! Serve with velvet potato puree and you've got an awesome meal which is definitely suitable for company.

The Ultimate Sunday Dinner of Meat & Potatoes

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• extra virgin olive oil
• 3 lb top round, in one big hunk
• kosher salt & freshly ground black pepper
• 1 onion, sliced
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 1/2 bottle dry red wine that you wouldn't mind drinking
• 2 cups beef broth
• 2 bay leaves

Method:

1. Preheat the oven to 350F. Heat a 2 count of olive oil in an oven proof braising pan or dutch oven over medium-high heat until smoking. Season meat well with salt and pepper, put it in the pan, and brown for 10-12 minutes. Make sure its really well seared on all sides - this is where the flavour comes from. Take the meat out of the pan and put it on a place.
2. Add the onion, rosemary, and thyme to the pan and stir and cook for about 5 minutes to give the onion a good sear. Now add the wine, broth, and bay leaves and bring the whole thing to a simmer. Return the meat to the pan. Cover; put the pan in the oven and cook until the meat is fork tender, about 2 1/2 hours.
3. Remove the meat to a platter. Taste the braising liquid for salt and pepper and discard the bay leaves. Slice the meat and serve in shallow bowls atop a big spoonful of potatoe puree. Top with some of the sauce and garnish each bowl with a drizzle of olive oil to finish.

Velvet Potato Puree

Recipe from Tyler's Ultimate (see link above)

Ingredients:

• 3 large yukon gold potatoes, peeled and quartered
• kosher salt
• 1 cup heavy cream
• 4 tbsp unsalted butter
• freshly ground black pepper
• extra-virgin olive oil

Method:

1. Put potatoes in medium saucepan with cold water to cover. Add 1 tsp salt, bring to a boil, reduce the heat, and simmer for 15-20 minutes, until the potatoes are very tender. Whil they cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts. Drain potatoes and pass through food mill or ricer into large mixing bowl. Stir in the warm cream and butter until the liquid is absorbed and the mixture is smooth. Season with salt and pepper and stir in a drizzle of olive oil.

Like I said - definitely something to save for a weekend, but amazingly delicious. So simple and flavourful, and you'll be left with 1/2 a bottle of red wine to drink with dinner (or while you're preparing it - use your best judgement!!)! I hope you enjoy this recipe - I thought I would post it up a few days from the weekend, so that if you're the kind of person that likes to plan out your meals for the weekend, you'll have time to plan for this one.

Happy Cooking my Friends!

Mongolian Beef!

Hi Everyone! Sorry I just disappeared for about a week - I had the opportunity to go to the Okanagan with a lovely friend and hang out at a resort for the week. Definitely couldn't pass up on that one! I'm back now and have so many things to share with you. This post is not impressive and the quality of the photos is definitely lacking, but I must share this recipe with you because it tasted so fantastic.

This recipe was adapted from Fresh Food Fast which was put out by the folks at Cooking Light. The one thing I LOVE about this cookbook is the fact that every single recipe has nutritional information, very few ingredients and takes very little time to prepare. The only downside is that some of the recipes tend to use a bit of packaged food. The packaged food part can definitely be overcome though by purchasing the raw ingredients and taking a little extra time to do the chopping and other prep work at home. This can also save you money too since packaged and pre-chopped items tend to cost a bit more!

Mongolian Beef (adapted from Fresh Food Fast)

• 1 lb flank steak, trimmed and cut into thin slices
• cooking spray
• 1/3 cup hoisin sauce
• 2 tbsp water
• 2 tsp minced fresh ginger
• 1 tsp minced garlic (you can use roasted garlic instead)
• 2 tsp dark sesame oil
• 1/2 tsp crushed red pepper
• 1 green onion chopped
• 1 small package snow peas, trimmed and cut in half

1. Heat a large non-stick frying pan over medium-high heat. Coat beef with cooking spray. Cook steak about 3 minutes or until browned and liquid has almost evaporated. Stir occasionally.
2. While steak cooks, combine hoisin sauce and next five ingredients in a small bowl. Dice the onions and trim the snow peas. Add sauce, onions and snow peas to the pan. Stir well to coat everything in the sauce.
3. Cook 2-3 minutes until the sauce is slightly reduced, everything is heated and coated with the sauce. Makes 4 half cup servings.

I hope you enjoy the recipe. Here is a photo of what my dish looked like when it was finished in the pan. Not exactly presented nicely, but the flavours are sooooo nice. Let me know what you think of the recipe!