Hello again friends! Yeah, it seems like once a week is about as much as I can manage these days – that’s about how often I’m trying a new recipe. Every other night it’s just throwing together whatever I can find.
Tonight we have a beef dish, which I believe may be the first beef dish I’ve posted here. I guess we don’t eat it at home terribly often, but it does have all that protein that V’s diet demands – according to the cookbook, this recipe clocks in at 20 grams per serving and just over 200 calories. And it couldn’t really be easier.
(adapted from Better Homes & Garden’s Ultimate Low Calorie Cookbook)
- 1 1/2 – 2 lbs boneless beef chuck pot roast
- 2 1/2 tsp curry powder
- 2 tsp ground cumin
- 3/4 tsp salt
- 1/8 tsp black pepper
- dash of cayenne pepper
- 1/2 a large onion, cut into thin wedges
- 14.5 oz can diced tomatoes
- 1/2 cup low-sodium beef broth
- 2 cups hot cooked couscous
Trim fat from meat if necessary.
In a small bowl, mix together the curry powder, ground cumin, salt, black pepper, and cayenne pepper. Sprinkle spices evenly over meat and rub in with your fingers.
Place onion at the bottom of your slow cooker; add meat and pour diced tomatoes and beef broth on top.
Cover and cook for 9-10 hours on LOW or 4 1/2 – 5 hours on HIGH.
Remove meat from slow cooker. Serve atop cooked whole wheat couscous.
The original recipe called for 1 1/2 tsp curry powder and 1 tsp ground cumin, and that’s what I used because I follow directions like a good little novice cook. However, I did not find the beef to be sufficiently “Moroccan” – you couldn’t really taste the spices much at all. So here I have doubled the amounts and that’s how I’ll try it next time. It could also be that I’m not very good at rubbing spices into meat; this was the first time I’d ever done that.
It also called for 3 cups hot cooked couscous, which I thought was just excessive. 2 cups does the job just fine, and you can really use any kind of couscous you like. I just really enjoy saying couscous. It’s such a fun word!