The older I get the more I like to cook with big flavors. I never cooked with spices like cumin and cayenne when I was younger because I just didn’t like the taste of them. Now they are in most of the recipes I cook. I would like to contribute this culinary growth to having developed a more refined palate at 48 than I had at 30 but I don’t think that is the explanation, at least not all of it.
I have been aware for quite sometime I am slowly loosing my sense of smell. I have no idea why except that it may be genetic because my dad started loosing his sense of smell about the same age as I did and his sense of smell was gone by the time he was my age now. It is very scary to be loosing my sense of smell because smell is such a big part of the sense of taste. I can’t imagine not being able to taste the food I so love to cook. My dad, however, says that he hasn’t lost his sense of taste along with his sense of smell. Here is to hoping that I don’t either.
This recipe has big flavor. Rogan Josh is traditionally made with lamb. I made mine with ground beef in order to make mine cheaper and ground beef is easier to find than lamb in many places I know it looks like a lot of spices for 8 ounces of meat but it really is the amount you need.
Heat a frying pan over medium heat, add oil. When hot saute the onions until they are translucent. Add the ground beef and cook until no longer pink; drain the any fat. Add the spices and stir to coat the ground beef. Add the coconut milk and water. Cook for 5 -7 minutes or until the sauce is thickened and it is heated through.
Taped to the inside of my cupboard doors are 5 recipes. I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy. The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round. I really missed them. So I decided before I did my second round I would have a Whole 30 version of my fast five. This is what I came up with. At this point, I probably could add many more quick and easy recipes to this list. Like cooking in general, cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.
The most common question I get when I talk about the Whole 30 is “what do you eat?”. I usually say “Damn good food” and show them my blog. I have posted over 60 Whole 30 compliant recipe adaptions since I did my first Whole 30 in April. I have tons more in my draft pile for me to work on in the coming weeks. The thing that surprised me, as well as most people I talk about the Whole 30 to, is how much food you can eat when you eliminate so much.
Guys, I am in trouble. Not a little bit of trouble, but a big heaping boat load of trouble. I don’t know what to do about it. There is a new little store about a block from my apartment that has a ton of Hull brown drip dishware for sale. I don’t know if you remember, last year I got a big box of Pfaltzgraff and Hull brown drip dishware for helping a friend move. I absolutely love it. It is gorgeous and I want more of it. Yesterday, I bought a small pitcher, 3 oval plates, a butter dish, and a divided casserole. My problem is how am I going to stay out of this store and away from this awful temptation when I have to walk past it every single time I go anywhere outside my apartment building? Help me.
Preheat your pressure cooker on the saute function and add the oil. When the oil is hot, brown the beef. Add the remaining ingredients,except the cilantro. Lock the lid and bring to high pressure. Cook 35 minutes and release pressure naturally. Serve and garnish with cilantro.
Today was supposed to be the first day of my second round of Whole 30. However, I woke up with a nasty cold. It feels like an elephant is sitting on my chest. I don’t want to move much less get up and cook myself breakfast. So I am going to wait for awhile to do my second round. I wanted to do it in November so I could be done with the reintroduction by my birthday and Christmas. Now,I am probably going to do it in January. I know myself well enough to know I am not going be able to resist Christmas cookies all month long. In the mean time, I will keep trying compliant recipes like this stew.
Adapted from Physical Kitchness (recipe) and me (pressure cooking instructions)
1lb beef stew meat
1 1/2 cups diced onion
3 medium carrots, sliced
1 red bell pepper, chopped
1 stalk celery, chopped
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 tsp dried thyme
2 tsp dried rosemary
2 tsp salt2
2 bay leaves
1/2 cup water
Using the saute function, preheat your pressure cooker. When hot add the onions and stew beef and cook until browned. Add the tomatoes, tomato paste, thyme, rosemary, salt, bay leaves and water. Lock lid and bring to pressure. Cook on high for 25 minutes. Quick release the pressure and add the carrots, celery and red bell pepper. Cook until the vegetables are done to your like 5-10 minutes. You don’t have to bring it back to pressure to do this. Serve over baked potatoes or in a bowl by itself.