GROUND BEEF BLACK BEANS AND CORN RECIPE RECIPES

Name: Slow-Cooked Corned Beef Dinner
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6
Ingredients: 6 medium carrots, cut into 1-inch-thick slices (3 cups); 4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups); 1 large onion, cut into thin wedges; 1 corned beef brisket (2 to 2 1/2 lb); 5 to 6 cups water; 1/4 teaspoon coarse ground black pepper; 6 whole cloves; 1 dried bay leaf

SLOW-COOKED CORNED BEEF DINNER RECIPE - BETTYCROCKER.…

Slow-Cooked Corned Beef Dinner Recipe - BettyCrocker.… image

Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick’s Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.

Provided by Betty Crocker Kitchens

Total Time 12 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

6 medium carrots, cut into 1-inch-thick slices (3 cups)
4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
5 to 6 cups water
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf

Steps:

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
Cover; cook on Low setting 10 to 12 hours.
Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Nutrition Facts : Calories 380 , CarbohydrateContent 26 g, CholesterolContent 105 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 7 g, ServingSize 1/6 of Recipe, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1 g

EASY CHICKEN CURRY RECIPE - NYT COOKING

Easy Chicken Curry Recipe - NYT Cooking image

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)

Steps:

Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Nutrition Facts : @context http//schema.org, Calories 423, UnsaturatedFatContent 9 grams, CarbohydrateContent 15 grams, FatContent 30 grams, FiberContent 3 grams, ProteinContent 27 grams, SaturatedFatContent 20 grams, SodiumContent 1048 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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