Meat with green beans and potatoes (Indian)
Recipe is for 2 to 3 people

Ingredients

250 gram Runderpoulet
3 DL Water
1 onion, small cut
3 cloves garlic, pressed
1 teaspoon sambal
1 teaspoon shrimp paste
2 teaspoons ketoembar (coriander powder)
1 teaspoon djinten (ground cumin)
1 teaspoon turmeric (turmeric)
1 teaspoon djahe (ginger root)
250 gram Green beans
2 good potatoes, diced (solid boiling)
Piece of santen (block of coconut) 2 cm approx.

Instructions

Put the runderpoulet with the water in the pan.
Some salt and put it on the smallest burner what you have and with lid on it, Very gently pulling.

Then rub a chopped onion, with garlic, sambal, shrimp paste, Ketoembar, Djinten,
Turmeric, and djahe and some salt to a paste in the mortar.

Some oil in the pan,
Fruit the mixture.
Gently a minute or 10.

Pour the broth and meat,
With the green beans, the cubes potato and the santen.
Again very gently to cook the little burner, for 20 minutes, or to the potatoes,

Sturdy but still cooked.
You can eat it with white rice with some atjar, or a crispy hard fried egg and some pickle.

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Delicious chicken with cashew and beans

Ingredients

400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt

Marinade

100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.

Instructions

Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,

Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.

Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.

Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.

Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.

Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.

Sprinkle at the last moment, the cashew nuts over it.

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Rotini with Beef and Beans

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1⁄4 lb. boneless beef sirloin steak, trimmed and cut into bite-size strips
2 to 3 tsp. chili powder
1 1⁄2 tsp. dried Italian seasoning, crushed
1⁄2 tsp. black pepper
1 14.5-oz. can 50% less sodium beef broth
1 14.5-oz. can no-salt-added diced tomatoes, undrained
1 8-oz. can no-salt-added tomato sauce
1⁄2 tsp. salt
2 cups dried multigrain rotini or fusilli pasta
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. pkg. frozen whole kernel corn, thawed
Shredded sharp cheddar cheese (optional)

Instructions


1. In a large skillet heat oil
over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add the next four ingredients (through pepper). Cook 3 to 4 minutes or until meat is browned.

2. Stir in the next four ingredients (through salt). Bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered, 10 minutes or just until pasta is tender, stirring frequently. Stir in beans and corn. Simmer, covered,
3 to 4 minutes or until heated through. If desired, sprinkle
with cheese. Makes 6 servings (11⁄3 cups each).

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