is there anything easier then one-pan meal? I don’t think so. This one was easy and tasty. The broccoli and potatoes are tossed with onions and garlic in EVOO.
Instead of ground beef I used a beef/venison mix. The recipe calls for Italian seasoning, onions, almond flour, and egg. It also called for pancetta but I didn’t have any. Since it is a one pan meal there is only one bowl and one pan to clean up.
Easy Peasy!!
The meatballs were delicious and I love roasted potatoes. The broccoli…not so much. I used some homemade marinara and added extra chopped fresh basil and Italian seasoning
Kayte and I cooked “together ” for this one. Her post is HERE!
The recipe is from Melissa Hartwig’s Fast and Easy Cookbook
if you want tacos and you are on Whole 30 you cannot have the taco shells. But you can have the filling and that’s just as good as far as I’m concerned. This recipe called for Flavors of the taco, but none of the grains that you find in the taco shells. We made the feeling with ground beef, I use ground, venison and beef, along with onions and garlic, hot sauce, and a little apple cider vinegar. The taco mix was made with the usual ingredients so you had everything you wanted but the shell. We baked the potatoes, then cut them in half and scooped out the meat. We then mix the potato with the meat and taco mix and put it back in the potato shells. It was delicious.
The recipe also called for cauliflower crumbles, flavored with tomatoes, hot sauce, cumin, garlic, and cayenne pepper. But we decided not to add the cauliflower and just mixed in those flavors with the meat and potato mix. Perfect.
Kayte and I are on W30 again. And cooking from the two cookbooks that we share. The recipe I chose – Balsamic Beef – is from Hartwig’s Fast and Easy. it is a slow cooker recipe and easy to put together. But since I have an instant pot it is even easier. Since I can brown in the pot I only used it instead of two pots. Caramelizing the beef was easy. I browned the potatoes, (I left out the parsnips) onions, and garlic with the beef and then added in the rest of the ingredients to the pot – Balsamic vinegar and Italian seasoning.
I am not a big fan of Balsamic vinegar but it worked with his recipe. It added a deeper quality of flavor. The stew was even better a couple of days later after the flavors had had a chance to blend more.
I have been AWOL from Cook The Book Fridays. I just haven’t done a lot of cooking, or baking, lately. But Kayte pushed me back in. It wasn’t hard. I have missed cooking and baking with Dorie Greenspan. Especially since I love a good steak and love Asian flavors. This particular beef dish had Thai red curry paste, ginger, and soy sauce.
And at this point I’d like to say I liked it, but…. there was just something about the whole dish that just didn’t appeal to me. Sorry, Dorie.
I used a Flank steak and marinated it as directed. The only change I made was Parsley rather than cilantro. NOT a fan of soap!! I maybe could have marinated it longer than I did. And I used the extra sauce over some vermicelli. (A little salty)
The recipe is on page 142 of Dorie’s Everyday Dorie: The Way I Cook.
The coldest days we have had are coming up this week. Lows will be in the upper 20s this week and that is chilly for Central Louisiana. And it is perfect weather for comfort foods – like Ellie’s Hearty Beef Stew.
It is chock full of beef, potatoes, carrots, peas and flavor. I did make a few changes. I used venison instead of beef and left out the rutabaga. Not a fan.
¼ c all-purpose flour ¼ tsp paprika 1 lb lean stew beef (round or chuck shoulder) venison, cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 1/2 c dry red wine 21/2 c reduced-sodium beef broth 1 pkg (10 oz) frozen green peas
Mix flour, paprika, and ¼ tsp each salt and pepper. Coat meat well.
In a large pot (or Instapot) heat 2 Tbsp of the oil in large over medium-high heat. Brown meat.
Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes. Add carrot, and potato and cook until vegetables begin to soften.
Add tomato paste and cook 1 minute longer. Add wine, and boil for 3 minutes. Add broth and return to a boil. Reduce heat to medium-low and simmer covered until meat is tender, about 90 minutes. Add peas and cook 5 minutes longer
The original recipe can be found in Ellie’s Comfort Food Fix (pg 136) or here.
Ellie’s stew is filling, flavorful, and comforting on a cold night. You should try it!
See what Kayte, Peggy, and Gaye had in their kitchens this Thursday.
Tomorrow is May 5th. To most of us that doesn’t mean anything but in Mexico it commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla during the Franco-Mexican War (1861-1867). Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.
For us in the US it is a time to enjoy Mexican food and drink. And if you are a fan of Ellie Krieger then celebrating in a healthy way is easy.
I made these in 2015 and they were good so I decided to make them again. Also making them again because we have been cooking with Ellie for so long that some themes are getting low on recipes.
Lots of flavor, lots of veggies, lots of meats and totally Whole30 compliant. Yes, I’m still eating that way as much as possible which meant no tortillas and no cheese, and no sour cream. I can live with that. But if you want them with all that….
The recipe is on page 98 of Ellie’s Weeknight Wonders.
This week’s theme for Eating with Ellie was Italian Night – Gaye’s choice for the first Thursday in March.
For some reason when I hear Italian food I think of meatballs. I don’t know why because Italian food is so so much more than simple meatballs. But since I can’t have pasta in any form or rice {on the Whole30 program} I decided meatballs was my safest route.
Tapas-style Meatballs
Everything in the recipe – lean ground beef, onions, garlic, eggs, parsley and various other spices – are all Whole 30 compliant. Except for the bread crumbs. THOSE I left out. That made the meatballs a little harder to work with but it didn’t change the taste.
I also didn’t use Ellie’s sauce for the meatballs. I just wasn’t sure if the tomato sauce would be compliant so I made a Whole30 sauce instead. Either way the meal was just right. Meatballs in sauce. How can you go wrong with that?
The recipe is from Ellie’s You Have it Made (page 144) but you can also find the recipe on line HERE.
For more Italian food visit Italian Night on Eating with Ellie.
Want to join the fun. Just cook any recipe from Ellie Krieger that fits the themes, blog and leave your link under comments. We prefer not to include the recipe. Buy Ellie’s books instead. You will be glad you did!
This week’s theme for Wednesdays with Donna Hay is BEEF! It’s what’s for Dinner. And that is a good thing for a houseful of carnivores. We don’t eat beef nearly as often as we used to so we tend to enjoy it more and it want it tasty. Donna’s beef and peppercorn pies was perfect. A whole lot of flavor in a small package.
Well, in our case, not so small a package. Instead of making 4 small pies I made one medium {about 1/3 of the recipe} for the two of us.
Using a regular pie shell for the bottom she topped the beef cooked with peppercorns, wine, and stock with puff pastry which gave us a wonderfully crispy, flaky crust. Simple ingredients. It was delicious. Just the right amount of wine to bring out the flavor. Definitely a keeper. And if you didn’t want to make a pie it would be great over rice or potatoes.
The recipe is from Donna’s Flavours, page 140. We don’t publish the recipes. Instead we would like to encourage you to buy her books. You will not be sorry. And if you want to join us here, please do. We’d love to have you. Just make a dish from the theme, post it and add your link. Easy Peasy!
If you have ever watched Good Eats you know that Alton is all about technique and science rather than the actual recipe. Thank goodness! Because while I followed the technique for this turnover I wasn’t exactly thrilled with his filling. Also, thank goodness, he said we could fill these turnovers with anything we wanted.
The recipe is labeled Salmon Turnovers and I love salmon but mixed with sour pickle relish – not so much. {I did later try one with sweet pickle relish and it was pretty tasty!}
These made a great lunch. I also made a couple with steak, cheese, and peppers and eggs and ham and cheese. It’s all about the puff!
The recipe is from Alton’s Good: Eats The Early Years on page 247.
This week we are enjoying Marvelous Meat for Wednesdays with Donna Hay. Meat can be anything that doesn’t swim so lamb, beef, pork, and chicken were all possibilities.
We don’t eat a lot of beef so fixing a small amount for a lunch with a friend was the perfect way to go. With an Asian Flair.
Stir-fried beef, ginger, and greens
A short list of simple ingredients: beef, sesame oil, ginger, garlic, Asian Greens, oyster sauce and Chinese cooking wine was all we needed. But I have one question – WHAT are Asian Greens? Chinese Cabbage? Bok Choy? Lemon Grass? We settled on the cabbage because the Bok Choy didn’t look so hot.
It was really easy to put together but we didn’t care for it very much. It seemed rather bland even with the Oyster sauce and Sesame oil. I served it with Rice Noodles. Not a repeat.
The recipe is on page 60 of Donna’s new food fast.
Tea and Scones 