Kiss the Cook:
I love to cook. I used to dream as a kid that I would one day becoming a chef, or having a cooking show or restaurant of my own, but that dream changed when I was bit by the music bug. I’m pretty sure I get my love of cooking from my Dad (who also is a big music enthusiast) because he LOVES to cook, and is a much better chef than I am. He worked in the food service industry for a number of years and can make anything off the top of his head. My Mom on the other hand, is the total opposite of him. She can’t cook! She hates it, and that hate comes out in the food she makes. (She has since told me to let readers know based on my award winning speech for Toastmasters “My Mom is No Betty Crocker”, that she no longer uses the stove, only the microwave (Can somebody say “Hot Pockets!”).
Thus from an early age I learned to fend for myself in the kitchen. For a number of years I was vegetarian, and learned how to cook wonderful vegetarian meals, adapting many dishes from Rachel Ray’s, 30 minute meals. I still find myself watching the Food Network and other cooking shows on PBS, or looking at recipes in magazines and online often. When I was starting out cooking, I used to read Men’s Health, and in it there were recipes, in a section called “A Man, A Can, A Plan”, which taught the novice bachelor how to prepare a quick meal with very few ingredients, and that is the inspiration for the recipe I will share with you today: A Latin inspired, Beef, Carrot and Brown Rice stew.
I love to cook. I used to dream as a kid that I would one day becoming a chef, or having a cooking show or restaurant of my own, but that dream changed when I was bit by the music bug. I’m pretty sure I get my love of cooking from my Dad (who also is a big music enthusiast) because he LOVES to cook, and is a much better chef than I am. He worked in the food service industry for a number of years and can make anything off the top of his head. My Mom on the other hand, is the total opposite of him. She can’t cook! She hates it, and that hate comes out in the food she makes. (She has since told me to let readers know based on my award winning speech for Toastmasters “My Mom is No Betty Crocker”, that she no longer uses the stove, only the microwave (Can somebody say “Hot Pockets!”).
Thus from an early age I learned to fend for myself in the kitchen. For a number of years I was vegetarian, and learned how to cook wonderful vegetarian meals, adapting many dishes from Rachel Ray’s, 30 minute meals. I still find myself watching the Food Network and other cooking shows on PBS, or looking at recipes in magazines and online often. When I was starting out cooking, I used to read Men’s Health, and in it there were recipes, in a section called “A Man, A Can, A Plan”, which taught the novice bachelor how to prepare a quick meal with very few ingredients, and that is the inspiration for the recipe I will share with you today: A Latin inspired, Beef, Carrot and Brown Rice stew.
Recipe inside:
The recipe helped me clear out stuff in my freezer and pantry, and was a 30 minute meal. It only has five main ingredients: Beef (already cubed), Beef Broth (which makes everything taste slow cooked), Brown Rice, Baby Carrots, and seasonings (garlic, onion, paprika, cumin and cilantro to garnish). You also may require a bit of healthy fat (like hearty healthy canola oil) if you do not have a non-stick skillet.
To prepare, you first brown the beef, in a medium-heat skillet for about 10 minutes. You want to make sure it is no longer red. Next, you want to add in the beef broth (you may want to opt for low sodium), brown rice, and baby carrots, along with all the seasonings except the cilantro. Allow this mixture to come to a boil. Once boiling, turn the heat to low and simmer for 20 minutes (or longer depending on the type of brown rice, if rice takes longer to cook, add carrots when 20 minutes of cooking time is left.) Once the rice and carrots are tender remove from heat. Allow to sit for a few minutes to cool, and then place into bowls, adding cilantro on top for garnish, serving immediately. Refrigerate any leftovers.
I like this meal; with its Latin infusion of sweet paprika and cilantro (I used dried but you can always use fresh, if it’s on hand) because it is hearty. It made at least four meals for me, which is great, and it was highly economical since I got the meat, broth, carrots and brown rice for under $5 (99 cents only stores in CA are amazing!).
Even if you are not the best chef, I am confident that you can prepare this easy meal. Cooking is much more forgiving than baking, in my opinion, and you have an opportunity to add your own ideas. Change the meat; change the broth; change the veggies; change the spices; change whatever you want to make it your own. My main purpose is to try to start cooking more so that I can make sure I’m eating clean, and connecting more with my food. I encourage you all to get in the kitchen and try something new. It could be your next go-to-meal (Thanks Dad), or your worse kitchen disaster (Sorry Mom), but at least you tried, right? Bon appetit!
The recipe helped me clear out stuff in my freezer and pantry, and was a 30 minute meal. It only has five main ingredients: Beef (already cubed), Beef Broth (which makes everything taste slow cooked), Brown Rice, Baby Carrots, and seasonings (garlic, onion, paprika, cumin and cilantro to garnish). You also may require a bit of healthy fat (like hearty healthy canola oil) if you do not have a non-stick skillet.
To prepare, you first brown the beef, in a medium-heat skillet for about 10 minutes. You want to make sure it is no longer red. Next, you want to add in the beef broth (you may want to opt for low sodium), brown rice, and baby carrots, along with all the seasonings except the cilantro. Allow this mixture to come to a boil. Once boiling, turn the heat to low and simmer for 20 minutes (or longer depending on the type of brown rice, if rice takes longer to cook, add carrots when 20 minutes of cooking time is left.) Once the rice and carrots are tender remove from heat. Allow to sit for a few minutes to cool, and then place into bowls, adding cilantro on top for garnish, serving immediately. Refrigerate any leftovers.
I like this meal; with its Latin infusion of sweet paprika and cilantro (I used dried but you can always use fresh, if it’s on hand) because it is hearty. It made at least four meals for me, which is great, and it was highly economical since I got the meat, broth, carrots and brown rice for under $5 (99 cents only stores in CA are amazing!).
Even if you are not the best chef, I am confident that you can prepare this easy meal. Cooking is much more forgiving than baking, in my opinion, and you have an opportunity to add your own ideas. Change the meat; change the broth; change the veggies; change the spices; change whatever you want to make it your own. My main purpose is to try to start cooking more so that I can make sure I’m eating clean, and connecting more with my food. I encourage you all to get in the kitchen and try something new. It could be your next go-to-meal (Thanks Dad), or your worse kitchen disaster (Sorry Mom), but at least you tried, right? Bon appetit!