Corned Beef and Cabbage

 I was sorting through some of my mom's old recipes and came upon this one.  And it was March 15 so of course I decided to try it for St. Patricks day.  It was delicious.

Corned Beef and Cabbage 

Ingredients:

• 3 carrots, cut in 3 inch pieces
• 3-4 lbs. corned beef brisket (flat cut), with spice pack
• 2 to 3 medium onions
• 1 cup water
• 1/2 small head cabbage, cut in wedges

Directions:

1. Put all ingredients except cabbage in crock pot in order listed.  Cover and cook on low for 8-10 hours adding cabbage in to crock pot for the last 2 hours.  (I usually turn crock pot to high for about one hour after adding the cabbage, then adjust it back to low for the remainder of the time.)
2. To prepare more cabbage then crock pot holds, cook it separately in a skillet.  Remove 1 cup of broth from the crock pot during the last hour of cooking.  Pour over cabbage wedges in the skillet.  Cover and cook slowly for 20-30 minutes. 

Kheema: Indian Ground Beef with Peas

 I saw this recipe on TV one day and thought it sounded good.  We don't do a lot of Indian cooking so this is a little different.  We like to eat it on rice, although the recipe calls for chapatis or pita bread.

Kheema:  Indian Ground Beef with Peas

Ingredients:

• 3 T. canola oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 (1-inch thumb) fresh ginger, peeled and minced
• 2 tsp. ground coriander
• 1 tsp. paprika
• 1/2 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne, optional
• 1 lb. ground beef
• 2 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup frozen peas, thawed
• 2 tsp. apple cider vinegar
• 1/4 cup chopped cilantro
• 4 chapatis or pitas, warmed. or cooked white rice

Directions:

1. In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden.  Add the garlic and ginger and saute for another minute.  Stir in the coriander, paprika, garam masala, cumin and cayenne, and cook for 1 minute.
2. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.  Add the tomatoes, 1 cup of water and season with salt and pepper. Add the peas, stir well and simmer, partially covered, about 10-15 minutes.  
3. Stir in the vinegar and cilantro. 
4. Serve with warmed chapatis or pitas, or cooked white rice