Ah, my weekend is almost over and tomorrow back to work..again (gotta bring in those paychecks otherwise won’t be able to afford those groceries to make yummy and healthy food).
The first thing came in my mind was: stir fry. Yup, I’m very Asian and stir frying is usually fool proof, especially cooking a new type of veggies for the first time. So I gathered the usual stir fry staple ingredients: onions, oil (I used Applegate bacon), some protein (I used my pre-cooked grass fed ground beef) and salt.
It has a slight earthy taste of beet, wasn’t quite a fan but not hate it either. I might not cook it long enough because the stems were still pretty chewy. Next time I should cook the stems first before dumping the leaves. But regardless, I packed these as part of my lunch for tomorrow
Anyway, wanna know what else I had for today? Ok here we go.
Veggies with Beef Roast topped with Mushroom Gravy Sauce = delicious! Hubby K loved it as well!
I haven’t made Masala Lamb for a while so today I decided to make it again. But as usual, I could never even follow my own recipe to the T.
Some adjustments I did for today’s Masala Lamb:
– I added 3 tomatoes
– No coconut milk & jicama
– Used 1 cup beef broth
– 3 whole cloves
– Mashed the garlic, onions and shallots in mortar and pestle
– I blanched the lamb shoulders to remove the impurities
– Next I saute the mashed garlic/onions with masala paste and the cloves in low heat until fragrant
The result? It tastes even MUCH BETTER than the first time I made this! The tomatoes added some slight tartness to the sauce. Plus since I didn’t use coconut milk, the sauce wasn’t that rich and thick. The lamb meat was super tender that it even pulled away from the bones very easily.
I was doubting if I should add the tomatoes in, fearing it’ll dilute the whole taste but it turned out not.
Any other idea how to cook Swiss Chard?