Coconut Coriander Stew

There is something about stew that, no matter the time of year, is really terribly comforting. I know that it's summer, and hot out, and the last thing anyone wants to think about is sweating over a hot stove. But for me, Stew = #worthit. 

Coriander Coconut Stew

1 - 2lb chuck beef steak, cubed into 1 inch peices
1 large onion, chopped
One 2-inch piece ginger root, peeled and minced
1 TBSP minced garlic
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
1 can (400 mL) premium coconut milk
3 cups vegetable or beef stock
4 yellow potatoes, peeled and cut into 1 inch pieces
4 medium carrots, peeled and cut into 1 inch pieces
Salt, to taste

  1. In a large dutch oven, heat ~2 TBSP oil over medium heat. 
  2. In a bowl, measure ~1/2 cup flour. Dredge beef cubes in flour. Tap off excess flour. Place beef cubes carefully in the dutch oven. Be sure to leave space between the beef cubes. (The beef may have to cooked in two batches.) Brown beef on all sides. Remove from pan and place on a plate.
  3.  Add ~2 TBSP more oil to the dutch oven. Add onion, scraping to loosen browned bit from bottom of dutch oven. Cook onion until clear, about 5 minutes. 
  4. Add minced ginger and garlic. Cook until fragrant, about 5 more minutes. 
  5. Add coriander, cumin and cinnamon, stir together and cook for 2 minutes. 
  6. Add coconut milk and stock. Stir to dissolve coconut milk solids. 
  7. Add back meat and add potatoes. Bring stew to a boil over high heat. Reduce to a simmer over low heat. Simmer for 20 minutes.
  8. Add carrots and simmer for another 20 minutes. (If using red potatoes, add both potatoes and carrots at the same time.) Salt to taste.
  9. Remove from heat. Serve!

Nom. There is really nothing like a good stew. Even in the summer. Might just me crazy me though!


The Half-Assed Hobbyist


Easy Cinnamon Buns

Here is a recipe for what the fiancé's family calls "easy cinnamon buns" that I haven't made in ages. The sad sad fact of reality is I totally forgot about them. As did my pant size. No more! Ah memory, how I love and curse you.

The reason this recipe is so easy is it's actually a baking powder biscuit recipe made to look like cinnamon buns. So no bun rising required! All the goodness of cinnamon buns with only a fraction of the time necessary until you can start putting these tasty devils in your face.

Easy Cinnamon Buns

Baking Powder Biscuit Dough:
2 cups flour
3 teaspoon baking powder
1/2 teaspoon salt
1/3 cup margarine
~3/4 cup milk (use more if it's dry outside)

  1. Combine dry ingredients in bowl.
  2. Using a fork or pastry blender, cut in cold margarine until mixture forms little pea sized crumbles. (Make sure there are no big lumpies of margarine!)
  3. Stir in milk. Mix until a wet dough forms.
  4. On a floured counter, knead dough for 10 strokes. (Use more flour to stop it sticking to everything and the dog.)

(At this point, the dough can be rolled out to 1/2 inch thick and cut into circles for biscuits. Bake at 450'F for 12 minutes.)


Easy Cinnamon Buns:

Margarine (~1/4 cup)
Brown Sugar (~1 cup)
Cinnamon (~ 1/2 TSBP)

Note: The amounts of ingredients for this recipe are variable. If you want more goopy, add more sugar. If you want super cinnamon-y, add more cinnamon. My pictures have way more sugar than I normally use because I wanted to see what would happen. Super syrupy is the answer.

  1. Pre-heat the oven to 450'F.
  2. Roll out baking powder biscuit dough into a rectangle, ~1/4 inch thick.
  3. Spread margarine on dough. (I use my fingers so I don't make holes in the soft dough.)
  4. Sprinkle dough with brown sugar and cinnamon.
  5. Roll gently and cut into 12 X 11/2 inch sections.
  6. Place in greased muffin tins.
  7. Bake for 12 minutes, until golden brown.

These little delights remind me that sometimes making the easy version can be just as satisfying as making the more complex version. You know, except for the whole having hot homemade cinnamon buns within a half hour part.



The Half-Assed Hobbyist