Pressure Cooker Beef Masala Curry (Whole 30)

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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.

Beef Masala Curry

Adapted from I don’t remember where

1 lbs stewing beef, cut into 1 inch cubes

1/4  big onion, chopped

1 ½ cloves garlic, minced

½ cup tomato sauce

2 TBS  cilantro, chopped

1/2 tsp freshly ground black pepper

1/2 tsp turmeric

1 1/2 tsp  garam masala

1/4  tsp cumin

1/4  tsp coriander

1/4  tsp cayenne pepper

1/4  tsp smoked paprika

1/4 tsp lemon zest

11/2 tsp  olive oil

½ cup  stock

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.

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Shawarma Spice

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Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place. 

Coconut Tomato Soup

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I am never going to be the kind of person who spends hours on Sunday meal prepping for the week. My Sundays are just too busy for that even when all I do is lay in bed watch back to back to back episodes of Choppped all day. Don’t judge. It gets cold here in North Dakota and sometimes the best t way to spend the day is in bed, under the covers binge watching Chopped.

When my work schedule shifted, leaving me no time to cook after work, not even with my pressure cooker, I knew I needed to find a better way of meal prepping, somewhere between none and most of my day off doing it. I decided that instead of cooking after I got home from work, I would simply gather all my ingredients and tools (I am forever trying to find my can opener) and put them in one place. I would chop any vegetables that needed chopping and put them in the fridge. I would measure any spices I needed and leave them on the counter. That way all I would need to do in the morning is get cooking. Prepping this way only takes about 5-15 minutes in the evening, depending on the recipe. In the morning, I can throw it all in the pressure cook and go about my day or take 20 minutes and cook things on the stove.

Coconut Tomato Soup

adapted from Two Sleevers

1 (14.5 oz) can full fat coconut milk

1 red onion, diced

1 (14.5 oz) can diced tomatoes

¼ cup cilantro, chopped

1 tsp garlic, minced

½ tsp salt

½ tsp cayenne

1 tsp turmeric

1 TBS honey

Place all ingredients in the pressure cooker and cook on high for 5 minutes. Use a quick or natural release.

Stuffing ( Whole 30)

Chopped is one of my favorite shows.  I could watch episode after episode day after day.  I won’t say it taught me how to cook because it didn’t.  It did teach me, however,  that calling a dish by a specific name we set up certain expectations of that dish.  If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish.   That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing.   Calling this dish stuffing sets up expectations this recipe can’t meet.

It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing.  I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.

Stuffing (Whole 30)

Adapted from Mommypotamus

1 1/2 cups onion, diced

1 1/4 cups celery, diced

1/2 cup apple, diced

2 TBS dates, raisins or crasins, chopped

1 cup almond flour

1 tsp sage

1 tsp thyme

1/8 tsp marjoram

1/8 tsp thyme

1/8 tsp rosemary

1/4 tsp salt

1 TBS ghee

1 whole egg plus 3 TBS lightly beaten egg

Preheat oven to 350F.  Grease a medium-sized baking dish.  Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.  Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.  In a large bowl, add almond flour and dates and mix.  Add the lightly beaten eggs to the bowl and mix well.  Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour. 

Pressure Cooker Herbed Turkey (Whole 30)

This week I am posting my Whole 30 Thanksgiving recipes. When I started A Solitary Feast my goal was to show you that just because you are a small household you don’t have to give up Holiday food traditions. This year, I wanted to show you don’t have to give up your Holiday food traditions just because you are doing a Whole 30. When I could , I did straight up adaptions of traditional thanksging recipes like turkey, and mashed potatoes and gravy. When I couldn’t easily do straight up adaptions, I tried to find things that taste so good you won’t mind they aren’t exactly like a tradional holiday recipes, like the stuffing and cranbery sauce. I hope you will find these recipes useful whether you are doing around of Whole 30 or not.

By the way, my camera picked horrible time to be at the repair shop for routine maintenance.  I clearly suck at planning these things.  But I wanted  you to have the recipes even though I don’t have pictures.

“Herbed

  • Difficulty: “Easy”
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From The Complete Slow Cooking For Two cook book Pressure cooking technique by me

(2 ½ to 3- pound) turkey breast

3 garlic cloves, cut into slivers

2 TBS ghee, at room temperature

1 tsp dried parsley

1 tsp dried thyme

½ tsp dried sage leaves

1 tsp salt

¼ tsp ground black pepper

2 onions, sliced

1 cup chicken stock

Poke several holes in the turkey breast with a sharp knife. Push the garlic slivers and parsley into the holes. Rub the tukey with the ghee and sprinkle it with the basil, thyme, sage, salt and pepper. Place the turkey on the trivet in the pressure cooker liner. Add one cup stock to the liner. Lock the lid and bring to high pressure. Cook 3 minutes per pound of turkey. Naturally release the pressure.