CEiMB – Aromatic Beef Stew with Butternut Squash

This weeks recipe for Craving Ellie in My Belly was picked by my good friend Kayte of Grandma’s Kitchen Table. Kayte chose Aromatic Beef Stew with Butternut Squash and I really liked it! This is the second recipe I ever made with Butternut Squash and I must say I’m glad I’ve gotten to know this squash. The only part I didn’t like was that the beef turned out a bit too chewy….


Visit Kayte for the recipe and check out what my fellow Ellie-istas thought of the beef stew here.



Taste & Create – Ground Beef Curry (Keema Kari)

While perusing the entries for this month’s Taste & Create I came across Min’s version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti’s that I still had in the freezer.
The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I’m sure that I will be making this again!! 

Ground Beef Curry
1/2 tbsp sunflower oil
1 1/2 onions, finely chopped
1/2 tbsp minced garlic
1 tbsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed (I used cumin powder)
1 tsp coriander seeds, crushed
1/2 tsp chili powder
500 grams extra lean ground beef
4 medium firm potatoes (skin on), cubed
1 x 400 grams can diced tomatoes
1 cup beef stock
salt and pepper to taste (I left these out as my curry already had plenty of taste)
1 bunch of spinach, washed, stalks removed and shredded
  • Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
  • Add beef and brown over medium to high heat.
  • Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until potatoes are cooked through.
  • Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
  • Serve warm with rice or rotis.

>CEiMB: Marinated Flank Steak with Blue Cheese Sauce


This week it was time for Blair of Deliciously Golden to pick a recipe for Craving Ellie in My Belly. She decided on Marinated Flank Steak with Blue Cheese Sauce, recipe to be found here at Blair┬┤s blog or here at Foodnetwork.

Gorgonzola was the Blue Cheese of my choice and I was pleasantly surprised with the taste combination of the balsamic vinegar and the gorgonzola cheese! I served this with delicious Ovenroasted Brussels Sprouts with Pecans and Gorgonzola (recipe will follow tomorrow) and potatoes. Another great recipe that I will be making again. Go here to check out what my fellow Elliestas thought of this recipe.

>CEiMB rewind: Confetti Chili


So yeah, this is not the Five Layer Mexican Dip that was picked by HeatherD of Mama Cooks for this weeks Craving Ellie in My Belly (recipe to be found here at Mama Cooks or at Food Network)… It simply didn’t happen for me this week. Instead I bring you the Confetti Chili that I missed when was picked by Lauren of I’ll Eat You for December 3rd, 2009. Funnily enough Food Network calls the recipe Three Bean and Beef Chili instead of Confetti Chili!
I loved this one as did my parents (apparently I say that I love almost every recipe by Ellie Krieger…). Made it for my parents and accidentally bought the jumbo pinto beans instead of the regular. I did’t add the chipotle chile or adobo sauce as they simply aren’t available where I live: instead I added some extra cayenne pepper, I also added a can of corn.

>CEiMB: Grilled Thai Beef Salad


This weeks recipe for CEiMB was picked by Jen of Jen B’s Cooking Carveout, she picked the Grilled Thai Beef Salad.
Made it, loved it! Forgot to photograph it…So picture and more info will follow later tonight when I come back from the gym!
The recipe can be found at Jen’s blog and here at Foodnetwork. Check out what my fellow Elie-istas thought of this recipe here!
Update: here’s the pictures!!

>Leek and Ground Beef Ovendish


So today I felt like making an old time favourite dish. I’ve been making this for years now and still love it but somehow haven’t made it the last couple of months. This dish can easily be prepared and popped into the fridge before baking when you know you have a busy day the next day, that’s how I normally make it!

Leek and Sausage Meat Ovendish (serves 2)
250 grams ground beef (also known as hamburger or sausage meat)
300 grams leek, julliened
300 grams mashed potatoes (cold)
2 medium bananas, sliced
1 tsp curry powder
1/4 cup water
100 grams grated cheese
Start by browning the ground beef in a pan without or with very little butter: the meat contains enough fat on it’s own. Add salt and pepper to taste.
Divide the meat evenly over the bottom of the ovendish.
Then stew the leek in the fat of the beef, add the curry powder and the water. Add salt and pepper to taste. Stew untill all the water has evaporated.
Distribute the leek evenly over the ground beef in the ovendish.
Top the leek with the sliced bananas.
Divide the cold mashed potatoes over the leek and sprinkle the cheese on top.
Pop into a preheated oven at 375 degrees Fahrenheit for 45 minutes.

P.S. Don’t forget to sign up for my first blog give-away!! Deadline is tonight: midnight European time. Sign-up here!!

Posted in Beef. 2 Comments »

>CEiMB #6: Portobello Lasagna Rollups with Easy Tomato Sauce


So today is another great day of the week: Thursday! That means it’s time for Craving Ellie in My Belly. There has been a change at CEiMB: Leigh didn’t have enough time to host CEiMB anymore, so Natalie stepped up to take over: thanks!! If ever you need any help what so ever: please email me!!! (I’m serious: do email me!) This means we have a new website, so check it out here and if you like what you see and would like to join in, please do!! We would love to cook with you! All you need is a copy of the book Food You Crave by Ellie Krieger and the willingness to cook with us for at least 2 out of 4 weeks.

So this week it was my turn to pick something delicious and healty for us all to cook and boy was it difficult to choose! There are so many great recipes in this book, but eventually I settled on Portobello Lasagna Rollups with Easy Tomato Sauce from pages 152 and 153.

Why did I pick this recipe? Well…. first of all I love pasta, second of all I love tomato sauce, third of all I love mushrooms and last but not least: the idea of rolling up lasagna started to intrigue me. I never thought of rolling up lasagna before in my life!!! Ow and did I already mention we also had to make the sauce?? So it was two recipes for the price of one!
The recipe serves six, because that is way too much for little old me I halved the recipe for the lasagna to 3 portions of 2 rollups. Somehow I managed to make 7….. Very strange!! I did make the whole recipe for the tomato sauce and used it all…. I also forgot to half the ammount of cheese….
I bought some fresh Lasagna sheets at the supermarket. I wouldn’t need to cook them and should be able to roll them up immediately according to the packaging. Easy peasy, right?? Absolutely not!!! The lasagna sheet did roll up, but since it was a tad dry and the filling was warm it soon started to break…. ­čśŽ I only found this out after I already rolled up the first two sheets. In the picture above it’s pretty clear which ones I messed up……

So after that I just popped the sheets in boiling water for a minute or two and that seemed to work. Into the oven and voila: beautiful and tasty lasagna rollups! I absolutely loved these and will most definetely be making them again!! And soon too!!! I may use a bit more salt and pepper then though…
I can’t wait to see what the Ellionisas thought of my pick, if you’re also curious: look here.
Easy Tomato Sauce
(makes 3 cups, serving size 1/2 cup)
1 tablespoon olive oil
1 medium onion, finely chopped (about 1 1/2 cups) I used red onions
2 cloves garlic, minced (about 2 teaspoons)
Two 28-ounce cans whole tomatoes, drained and the tomatoes chopped
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and freshly ground black pepper to taste

In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the remaining ingredients and cook, uncoverd, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

Portobello Lasagna Rollups with Easy Tomato Sauce

(serves 6: serving size 2 rolls)
12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce (see recipe above) or store-bought marinara sauce
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
Freshly ground black pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan I used Pecorino
3/4 cup grated part-skim mozzarella cheese (3 ounces)

Preheat the oven to 375 degrees Fahrenheit.
Cook the noodles according to the package directions. Drain well and spread them out on a sheet of aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt, stir in 1,5 cups of the tomato sauce, and simmer for two minutes.
In a medium bowl, combine the ricotta, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and the nutmeg.

Spread 1 cup of the remaining tomato sauce on the bottom of a 9 x 13-inch baking dish. Spread out about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1,5 tablespoons of the mushroom mixture, then roll up the noodle and stand it up or lay it down in the baking dish. Repeat with remaining noodles, ricotta mixture, and mushroom mixture. Spread the remaining 1,5 cups tomato sauce over the lasagna rolls. Top with the Parmesan and mozzarella, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Up next for CEiMB are two great picks, I’m already looking forward to both of them:
Oven-Fried Chicken, page 213 for November 20th, hosted by Lonely Sidecar
Macaroni and Four Cheeses, page 168 for November 27th, hosted by