WINE & FOOD CORNER BLOG

Sirloin Steak Night with Friends and Family
October 13 8:25 PM

Sirloin   Beef Vindaloo—Indian Food in 30 Minutes

Here is an easy and very fast recipe for homemade Indian food using Pataks Vindaloo Cooking sauce from a jar.  The recipe ingredients include 1 pound of Sirloin Steak , and an onion, both on sale this week at Wohlner’s.  Slow simmered taste in just 30 minutes start to finish.  A very economical meal, especially if compare it to taking your family to a dinner at an Indian restaurant lately.

Beef Vindaloo Recipe

Ingredients
2 Tablespoons of canola or vegetable oil
1 yellow onion, peeled and coarsely chopped
¼ cup Pataks Vindaloo Curry Paste
1 pound Sirloin Steak
1 can (14.5oz.) diced tomatoes
¼ teaspoon sugar

Method:
1) Cook chopped onion in oil over medium high heat in a large skillet for 5 minutes
2) Stir in Vindaloo Paste and fry for 2 minutes
3) Add diced Sirloin and cook for 1 to 2 minutes
4) Add diced tomatoes and sugar; Cover and simmer for 20 minutes

Serving suggestions:  Serve with Basmati rice, or diced boiled russet potatoes, and with sautéed fresh spinach.  Of course serve Boulevard (Indian) Pale Ale.  

 

Chicken Vindaloo

Substitute Chicken Tenders, on sale this week, for sirloin.   

Chili with Beef and Beans

Make a batch of satisfying chili for supper using a mess of ingredients on sale this week at Wohlner’s.

Ingredients:
1 pound Wohlner’s Ground Beef
½ cup Yellow Onion, chopped
¼ cup Green Bell Pepper, seed and chopped
(optional: Whole White Mushrooms, sliced)
1 can (14.5 oz.) Mrs. Grimes Chili Beans in Chili Sauce
1 can (14.5 oz.) diced tomatoes
1 can  (8 oz.) tomato sauce
1 bay leaf
1 tsp. dried oregano leaves, crushed
(optional: ½ to 1 teaspoon cocoa powder is one of my favorites)
(other optional ingredients: beef broth or beef bouillon, Rotel Tomatoes with Green Chili, Chopped canned Green Chilies, additional chili powder, garlic, beer.) 
Crystal Farms Shredded Cheddar Cheese
Sour Cream
Zesta Saltine Crackers
Boulevard Beer

Method

1.        In a large pan over medium heat  brown the ground beef, onions and bell pepper (and optional mushrooms) until the meat s brown and the vegetables softened.  Drain off fat.

2.        Stir in beans, tomatoes, tomato sauce, bay leaf, and oregano.

3.        Reduce heat to low or medium low and simmer for at least 30 minutes.   

Serve each bowl with shredded cheddar cheese and a dollop of sour cream, and serve crackers andBoulevard Beer.  

Feel free to make up a bigger batch and freeze some chili.  

  

Autumn Pears

 

Autumn Pear and Lettuce Salad with Mayo Dressing

Dice some Bosc or Red Pears (stemmed, cored and sliced lengthwise), coarsely chopped pecans, and  Doles Classic American Salad Blend or use torn iceberg lettuce.  Toss with an easy and quick mayo dressing for a delicious fall salad.  

Mayo Dressing for Pear and Lettuce Salad
½ cup Mayo or Miracle Whip
1 tsp. sugar
Rice Wine Vinegar to thin this dressing to right thickness

Toss salad with dressing and keep chilled until served.  Feel free to garnish salad with dried cranberries and top with shredded Crystal Farms Cheddar Cheese.    

Pear Salad with Cream Cheese and Cheddar
Slice 2 Bosc or Red Pears in half and core each.  Fill each cored out area with Crystal Farms Cream Cheese.  Sprinkle with coarsely chopped pecans or walnuts.  Top each with shredded Crystal Farms Cheddar Cheese.  Serves 4 people.  

Pear Salad with Mayo and Cheddar
Similar to Pear with Cream Cheese recipe above.  Substitute a dollop of mayo or Miracle Whip for the cream cheese, sprinkle each half  very lightly with white sugar or Sugar in the Raw, finally sprinkle some shredded Crystal Farms Cheddar over each serving.

Warm Sautéed Pears with Vanilla Ice Cream
Here is a elegant and simple dessert to highlight and end any fall dinner.   

Serves 4 

Ingredients:
4 Bosc or Red Pears, cut in half lengthwise, cored and then sliced
4 Tablespoons butter 
4 Tablespoons sugar
½ teaspoon cinnamon
Wells Blue Bunny Vanilla Ice Cream

In a skillet over medium heat melt the butter, then stir in sugar and cinnamon  until the sugar  dissolves in the butter, next add pears and simmer for 5 minutes until the pears softened.

To serve spoon warm pears over servings of vanilla ice cream.   (There is a way to kick this recipe up a few notches:  As the pears sauté carefully pour ¼ cup of dark Myers or Gosling Rum over the pears and light with a match.  Continue to cook for a few minutes to remove much of the alcohol.) 

Category: Meat Deli
Mary
January 9 7:10 PM
Thank you for this recipe! I made it tohgnit for our octet practice. We're called the Ginger Snaps' so I wanted to make something with the pears I had in my fridge and ginger, of course! I used only 1/2 cup of sugar for my topping but added 2 Tbsps of butter and 1 Tbsp of cocoa.In the cake I omitted the 1/2 cup brown sugar and used just the 1/3 cup molasses. I served it with whipped cream and everyone loved it!
Lily
January 29 2:05 AM
I thinly secild the zucchini using a potato peeler. Then I tossed it with a tsp of olive oil, chipotle seasoning and a bit of sea salt. You could use whatever seasoning you love.Then I put them in my toaster oven on very low until slightly brown and dry.Took them out to cool and they definitely get crispt :)I'm so glad you enjoy my blog! http://hrteiwqorjq.com [url=http://orujnmwbqzv.com]orujnmwbqzv[/url] [link=http://ywdjdn.com]ywdjdn[/link]
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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