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.
I am not the biggest fan of chili. I am not a huge fan of beans and everyone I know makes their chili so hot it makes me cry. I like food to be flavorful not painful. However, I was intrigued by this chili recipe, Pumpkin and cinnamon in chili! This can’t possiblely be good, can it?? Yes, it can be good. It can be very good. The spice in this chili is more on the subtle side, which I love but if you need more punch use 1/4 – 1/2 tsp cayenne pepper or hot green chilies instead of mild.
In a 2 quart saucepan, heat the olive oil. Add the onion, saute 3-5 minutes or until translucent. Add the ground beef and cook until almost done. Add the tomatoes, chilies, pumpkin puree, garlic powder, cumin, cinnamon,salt, red pepper flakes, and broth. Bring to a boil. Reduce heat and simmer 40 minutes, stirring about every 10 minutes.
Apparently, meatballs are a thing. This week I have made 3 different kinds and two other bloggers that I follow have also made meatball dinners. Although we all made meatballs, we all varied cooking methods, type and flavor. What’s For Dinner Moms made slowcooker sweet and sour Meatballs. Kitchen Portfolio made taco meatballs with black bean spaghetti. I made wonton meatballs, from Nom Nom Paleo, turkey and cranberry meatballs and Thai green curry meat balls from the cookbook, Well Fed 2, baked in the oven.
I can’t speak for the other blogs yet but the three meatball recipes I made were beyond fantastic. I like to eat them on a salad or just cold out of the fridge for a snack. You could serve them with pasta with a sauce or in a soup of some kind. The only changes I made were to the Well Fed 2 recipes. I made the meatballs out of 2 tablespoons of the meat mixture instead of one tablespoon. I felt the meatballs were too small otherwise.
Preheat oven to 400 degrees. In a small bowl, combine warm water, cream of tartar and baking soda, mix well. In another bowl, combine the turkey, orange juice, garlic, cranberries, sage, orange zest, salt and pepper. Add the water mixture to the meat mixture. Using your hands mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
Preheat oven to 400 degrees. In a small bowl, combine the warm water, cream of tartar and baking soda. Miix well. In another medium bowl, combine the ground beef, coconut milk, fish sauce, green curry paste, garlic, basil, salt, ginger, and pepper. Add the water mixture to the meat mixture. Using your hands, Mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
I think I have a problem. My spice cabinet runneth over. I have 27 jars of spices and that is not including salt and pepper and after a major spice clean out. Is 27 jars of spices extreme? Not if you actually use them. You know, if you have been around A Solitary Feast for awhile, I absolutely love makeing spice rubs and spice blends for my food. No matter how basic your ingredients are you make them amazing simply by adding spices, a spice blend or spice rub. I used alot of spice blends and rubs on my Whole30 because they kept me from being bored with my food when I only felt like spending the minimum amount of time in the kitchen.
I made an adobo seasoning blend to make this stir fry from one of my new favorite blogs, Welless Mama. It is a quick and easy Whole30 compliant recipe. Oh, yeah, it tastes really good too, even if you aren’t doing a Whole30.
Heat skiller over medium high heat. Add olive oil, onions, and zucchini. Cook until they are just starting to soften. Remove from the pan and place in a baking dish. Put under the broiler and cook, 7-10 minutes, or until the desired crispness is achieved. Meanwhile, brown the meat and spices until the beef is no longer pink. Add the zucchini/onion mixture back to the skillet, combine well. Serve.