Thai Beef with Coconut Rice

This dish has a lot of flavour, but is simple and tasty! An easy dinner during the week. Enjoy!

Prep time: 10 minutes 
Cook time: 35 minutes
Total time: 45 mins 


Ingredients
2 cups instant brown rice
1 can (400 mL) coconut milk
1/4 cup water
1 tsp salt
1 pound ground beef, lean
1 tsp garlic, I used minced
1 tsp thai red curry paste
1/4 cup soy sauce
1/2 onion, chopped
1 roasted red pepper, thinly sliced
1 banana pepper, finely chopped
1 tsp sugar
1/4 cup fresh basil, chopped
salt and pepper to taste


Directions

1. In a medium saucepan, combine coconut milk, water, rice and 1/4 tsp of salt.
2. Cook covered over high heat until boiling, then reduce heat to low and simmer until liquid is absorbed into rice, covered (about 25 minutes).
3. In a fry pan, combine beef, onion, garlic, banana pepper and cook until meat is browned, over medium heat.
4. While beef is cooking, combine soy sauce, curry paste and sugar in a small boil and set aside.
5. Once beef is browned, pour off liquid (fat) and turn down heat to simmer. Mix in soy sauce mixture, roasted red pepper add salt and pepper.
6. Cover beef and let simmer for about 5 minutes or so.
7. Add basil to beef and simmer uncovered for another 5 minutes. 
8. Fluff rice and serve in bowls, topped with thai beef.

Grilled Veggie, Pineapple, Teriyaki Chicken and Beef Skewers with Crispy Crusted Asparagus

We couldn't really decide on dinner tonight, so we have a lot of everything! My husband, Mike, is down at the bbq's grilling up some skewers and I am making some tasty Crispy Crusted Asparagus! It is a rainbow coloured dinner, and delicious! I hope you enjoy it too :)

Prep Time: 25 mins  
BBQ and Bake time: 35 mins
Total Time: 60 mins

Ingredients

Skewers

1 thick cut sirloin

1 skinless, boneless chicken breast

1 bell pepper, cut into big chunks

10 cherry tomatoes

8 white mushrooms

1/3 of a pineapple, cut into thick squares

1 onion (I used sweet onion)

1/2 cup roasted garlic teriyaki sauce (I used Kikkoman)

1/4 cup Olive Oil dressing (I used Kraft Extra Virgin Olive Oil Greek Feta)  

Asparagus

1 bunch asparagus, rinsed, dried and ends cut off

3 tbsp parmesan, finely grated

1.5 cups croutons (I used Our Compliments White Cheddar and Bacon Croutons)

1/3 cup flour

1 egg

splash of cream

1 tbsp sea salt (not ground)

1 tbsp rosemary, dried

Directions

Skewers

1.     Marinate steak, uncut, in 1/4 cup teriyaki marinade over night

2.    Marinate chicken, cut into chunks, in remainder of teriyaki marinade up to three hours before dinner

3.    Cut steak and skewer, roll in marinade

4.    Skewer chicken, roll in marinade

5.    Skewer veggies - peppers, zucchini, onion (PZO skewers) together, mushrooms and tomatoes each on their own, brush with dressing

6.    Skewer pineapple

7.    Heat grill to medium/high heat

8.    Put chicken on, as well as PZO skewers and cook until about 1/3 done (about 10 minutes), turn occasionally

9.    Add mushroom, tomato and pineapple skewers to grill, turn occasionally

10. After 15 more minutes add steak to grill (we like ours on the rare side, add earlier to your liking), turn occasionally

11.  All skewers should be done in another 5-7 minutes

Asparagus

1.     Turn on oven to 375 F

2.    Coarsely chop croutons in food processor

3.    Lay out three dishes: 

1.     Flour, spread on dish

2.    Egg and milk, whisk together

3.    Crouton "crumbs" with parmesan, rosemary and sea salt, mix

4.    Dip asparagus in flour to coat, then egg mixture to coat then Crouton mixture

5.    Lay on baking sheet lined with foil

6.    Repeat for remaining asparagus

7.    Bake asparagus for 15 minutes until cooked and crispy

Enjoy!