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Daily Archives: April 17, 2011

When in Doubt

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).

Today I finally got a chance to cook another “exotic” veggies: Swiss Chard!

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.

Post workout meal: baby food pureed butternut squash – one of my stash from the freezer. I’m glad this one wasn’t spoiled unlike last time!

Veggies with Beef Roast topped with Mushroom Gravy Sauce = delicious! Hubby K loved it as well!

I marinated some lamb shoulders for tomorrow (recipe coming soon if they turn out yummy) and I was wondering what should I do for another package of lamb shoulders. Then I remembered this:

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

– Afterward I poured in 1 cup of beef broth, the lamb and chopped tomatoes

– Season with salt to taste, cover and let it cook on medium low for 30 minutes

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?

 
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Posted by on April 17, 2011 in food, life

 

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Mushroom Gravy Beef Roast

I was inspired by Nom Nom Paleo Easy Paleo Herb Gravy recipe and finally decided to give it a try with the newly bought grass fed beef rump roast I got couple days ago. All this time, I only bought grass fed ground beef and from what I heard, grass fed beef is pretty tricky to cook. When you overcook it, it’ll taste rubbery and I’m not a fan of eating medium rare meat either. So this was quite a challenge for me.

Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo)
Ingredients:
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
1 shallot
18 oz button mushrooms
2 Tbsp grassfed butter (I used Kerrygold Salted Butter)
1 tsp caraway seeds
1-2 tsp celery salt
Salt and pepper to taste

Directions:
1. Cook the beef rump roast in pressure cooker for about 20-25 minutes (or boil them for about 1 hour or until tender). There you got yourself a big bowl of beef broth 🙂 Set the beef roast meat aside and refrigerate the broth for future use (skim off the fat after it cooled down)

2. Chop the garlic, onions, mushrooms and shallots

3. Melt the butter (or your choice of high heat cooking oil) – saute the onions and the mushrooms in medium high.

Note: DO NOT add any water. It’s very tempting, but trust me, the mushrooms will yield LOTS of liquid. If you add any water, your sauce will be very watery. Just keep stirring to avoid the mushrooms and the onions from getting burned.

After a while, the mushrooms will release lots of water!

4. Reduce the heat to medium low and let it simmer for about 10-15 minutes. Add all the seasonings to taste.

5. Turn off the heat and let it cool down. Then blend using your food processor/blender. Yea it might not look that pretty, but taste UH-MAZING!

Slice the beef roast, topped with the mushroom gravy and bon apetit!

 
4 Comments

Posted by on April 17, 2011 in recipe

 

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