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.
A few weeks ago, I dropped my Aroma 2 quart pressure cooker and severely cracked the base. I was a bit bummed when I discovered that the company that made my 2 quart no longer makes a 2 quart model. Inspired by Christina Lane, I decided to replace my 2 quart pressure cooker with an Instant Pot 3 quart mini.
I have been reluctant to purchase an Instant Pot because 1. Instant Pots are more expensive than other brands of pressure cookers. More expensive doesn’t necessarily mean better 2. I belong to several pressue cooking groups on Facebook and it seems to me that Instant Pot users have a more difficult time just getting the darn thing to work.
The 3 quart Lux mini fell into the price range I set. I am not inexperieced at pressure cooking, so far the mini is easy to use. All in all, I am very happy with my Instant Pot Lux 3 quart Lux mini pressure cooker. I’ll do a complete review in the future.
This recipe is my first attempt at creating something for my mini. The key to keeping these meatballs whole while browning them is to get the pot and oil hot before putting in the meatballs. Also,don’t force the meatballs to turn. They will release when they are ready to turn.
6 TBS almond meal, use bread crumbs if not Whole 30
3 TBS lightly beaten egg
¼ tsp nutmeg
1/8 tsp allspice
¾ tsp salt
1/8 tsp pepper
1 ½ TBS arrowroot, use all-purpose flour if not Whole 30
½ tsp salt
1/8 tsp pepper
1 ¼ cup water
½ small onion diced
¼ cup coconut or almond milk, use cow milk if not Whole 30
In a medium bowl, add ground beef, almond meal, egg, nutmeg, allspice, salt and pepper. Gently combine with your hands. Fold the meat like bread dough, don’t squish it between your fingers or you will have tough meat balls. Divide the meat into 8 portions. Shape each portion into a ball and set aside. Preheat your pressure cooker on the saute function. When hot, add a splash of oil and add the meatballs Brown the meatballs on all sides. Don’t force the meat balls to turn. The meatballs will release on their own.
When the meat balls are browned, add all the sauce ingredients except the arrowroot. Lock the lid and cook on high pressure for 6 minutes. Quick release the pressure. Remove the meatballs and set aside. Combine the arrowroot with about 1/4 cup of the liquid in the pressure cooker to make a slurry. Once the slurry is smooth add it back to the pot and bring to a boil on the saute function. Cook until the sauce is thickened. I like to serve the sauce and meatballs over baked potatoes.
I finally did it!!! This morning I ordered an Insta Pot Lux 3 quart mini. It should be here Sunday. I am so excited I already know what the first thing I am going to make in it. I have a whole meal including dessert planned. I am such a geek when it comes to cooking and food.
I am not usually brand conscious but since I broke my 2 quart Aroma pressure cooker I decided to give Instapot a try. I am a little nervous. I belong to a couple of pressure cooking face book pages and it seems Instapot users have a lot of problems with figuring out how to get the darn things to work. However, I am not new to pressure cooking. I have over two-year experience in pressure cooking so hopefully, I will be able to figure things out quickly. I will let you know how it goes.
This is not a pressure cooking recipe. It is the last recipe I am going to post this week from Physical Kitchness. Doing a Whole 30 can be really intimidating because we “give up” so many things and we have to spend so much time in the kitchen. The thing I like about Physical Kitchness is she gives us really good food in a reasonable amount of time in the kitchen. Many of Physical Kitchness’ recipes could be considered comfort food.
Adapted From Physical Kitchness
1 1/2 cup broccoli florets
1/4 cup water
11/2 lbs chicken thighs
1/4 cups raw cashews, soaked in water over night
1/2 tsp salt
1/4 cup chicken or vegetable broth
1 TBS nutritional yeast
1/2 tsp apple cider vinegar
1/2 tsp Dijon mustard
Place a 1/2 cup water in a saucepan over medium-high heat. Add the broccoli, cover, and cook for 5-6 minutes or untill barely crisp tender. Turn the heat off and set the broccoli aside. Dry the skillet. Add 1 1/2 teaspoons of oil. Heat over medium heat. Salt and pepper both sides of the chicken breasts. When the oil is hot, add the chicken breasts to the pan and cook for 4-5 minutes. Flip the breasts and cook 4-5 more minutes or until the chicken is cooked through. Meanwhile drain the soaked cashews and put them in a blender. Add the broth salt, nutritional yeast, apple cider vinegar and Dijon mustard. Blend until creamy, scraping the sides down as needed. When the chicken is done cooking, turn the heat down to medium low and add the broccoli and “Cheese” sauce back to the pan. Heat through.
** If you forget to soak the cashews overnight, bring 1 cup water to a boil and add the cashews. Boil for 1-2 minutes or until the cashews soften. Drain and follow the directions for the cheese sauce.
What do you do when you make muffin batter and you can’t find your muffin tins? You bake your muffins in 5 inch deep dish pie pans. Isn’t that what everybody does? Seriously guys, I keep all my baking stuff in the cupboards above the stove. My muffin pans aren’t there and I can’t find them anywhere. It is driving me crazy that I can’t find them.
I am one of those rare cooks who loves to bake as much they love to cook. My absolute favorite thing to bake is muffins. I love turning on the oven on a cold, rainy, or snowy day and filling my apartment with warm, sweet smells. I have been interested in learning to bake with alternative flours for a while but never tried it because alternative flours can be expensive. I decided try this paleo muffin recipe because I already everything but the coconut flour after of doing a couple of rounds of Whole 30. I can afford the $4.50 for a couple of pounds of coconut flour.
I also wanted to try this recipe because I know I can count on recipes from Physical Kitchness to work and taste good. I wasn’t disappointed. The muffins had good texture and were lightly sweet. They were tender and moist, everything a muffin should be. I think this recipe would make a good base for many other muffin experiments.
Preheat the oven to 350 degree. Place mufifin liners in the muffin tin, set aside. Shred the zucchini and place it in a colendar. Sprinkle the zucchini with salt and let sit for 10 minutes. Add the halved strawberries, almond butter, melted coconut oil, and honey in a blender and blend until creamy and well combined. Pour the almond butter/strawberry mixture into a medium bowl. Add the eggs, zucchini, vanilla and apple cider vinegar. Mix until well combined. In another bowl, combine the coconut flour, almond flour, baking powder, baking soda and salt. Combine the wet ingredients with the dry ingredients and mix until just combined. Fill each muffin liner 2/3 full. Top each muffin with finely diced strawberries. Bake for 20 -25 minutes or until a tooth pick inserted in the center comes out clean.
On March 6th, my blog turns 4 years old. In honor of the occasion, I am going to do something a little different. For the month of March, I am going to feature recipe adaptions from 4 bloggers that have inspired me as a blogger, a cook and on a personal level.
First up, is Chrissa from Physical Kitchness. I found Physical Kitchness last April when I did my first Whole 30. One of the things I love about Physical Kitchness is her quick and easy approach to Whole 30 recipes. You don’t have to make other recipes to include in her recipes. You don’t have to spend hours cooking one meal. I also love that many of her recipes can fall under the heading of comfort food, like her sloppy joe potatoes. They are so yummy and something I can make when I have people over that everyone will like Whole 30 or not. Many of Chrissa’s recipes are so good, you will love them whether or not you ever do a Whole 30.
I love pork loin. I love my pressure cooker. It was inevitable that I would try this recipe when I saw. It is so good and the left over sauce is good eaten with a spoon but you could also use it as a stir fry sauce.
1 tablespoon arrowroot powder + 1 tablespoon water
Preheat the pressure cooker on the saute function. When hot add,the oil. When hot, sear the pork loin, 2 minutes per side on all sides. Add the coconut aminos, pineapple juice, sesame oil, apple cider vinegar, and ground ginger. Lock the lid. Cook on high pressure for 8 minutes. When the timer is up let sit in the pot for about 3 minutes. Release the pressure manually. Remove the tenderloin and let rest while you prepare sauce. Combine the arrowroot with one tablespoon water, mix well to avoid lumps. Add the arrowroot/water mixture to the pot and whisk until the sauce is thickened. Serve with the sauce spooned over the top.