Cooking craze

by Ray Chen in


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I'm not sure what's come over me, but the last few weekends I've been cooking some pretty advanced (for me) dinners. Tonights dish was beef short ribs. I used our pressure cooker to speed things up and for the ever awesome tenderness that pressure cooking gives the meat. I modified the recipe a bit by adding potatoes and using four tomotatoes instead of tomato paste. For some reason my stomache doesn't really get a long with preserved tomatoes, which is why I used actual tomatoes.

Some of my previous dishes were beef stew, chicken pot pie, lasagna, and turkey-corn-rice soup. My personal favorite is the beef stew, but I'm encouraged that the next few weeks will have more good food!