Ingredients (4 servings);
- 4 peaches
- 1 pakchoy
- 2 onions
- 1 or 2 sweet red paprika's
- 500 grams/15 ounce of lean beef
- dried green herbs
Start by cutting everything into bite-sized pieces, except for the onions- they want to be sliced. Keep an eye on those pakchoy greens, as it's easy to accidentally cut them too big. When you're all prepared brown your meat in some coconut oil. Add the onions and paprika, give that 2 minutes. Then throw in your pakchoy, and last but not least- the peaches.
Now it's time for the herbs, I use a different mix everytime. Take your pick of oregano, thyme, basil, dragon or chervil. Pick at least 2 or just use them all. Be generous. When you've sprinkled them on top, drown it all with a glass of water. Stir a couple times and then cover your pan. Leave it for 20 minutes, stirring occasionally. Then it's done. As an added bonus, this will make your kitchen smell extremely good.
If you're just cooking for yourself, don't bother cutting the recipe in half or anything like that. This recipe works very well for the freezer. Re-heated it still tastes brilliant. Unfortunately tonight it tasted so good I was barely able to save some for breakfast tomorrow, otherwise my freezer would now be full of the stuff. Yumm.
- 4 peaches
- 1 pakchoy
- 2 onions
- 1 or 2 sweet red paprika's
- 500 grams/15 ounce of lean beef
- dried green herbs
Start by cutting everything into bite-sized pieces, except for the onions- they want to be sliced. Keep an eye on those pakchoy greens, as it's easy to accidentally cut them too big. When you're all prepared brown your meat in some coconut oil. Add the onions and paprika, give that 2 minutes. Then throw in your pakchoy, and last but not least- the peaches.
Now it's time for the herbs, I use a different mix everytime. Take your pick of oregano, thyme, basil, dragon or chervil. Pick at least 2 or just use them all. Be generous. When you've sprinkled them on top, drown it all with a glass of water. Stir a couple times and then cover your pan. Leave it for 20 minutes, stirring occasionally. Then it's done. As an added bonus, this will make your kitchen smell extremely good.
If you're just cooking for yourself, don't bother cutting the recipe in half or anything like that. This recipe works very well for the freezer. Re-heated it still tastes brilliant. Unfortunately tonight it tasted so good I was barely able to save some for breakfast tomorrow, otherwise my freezer would now be full of the stuff. Yumm.
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22 comments:
Looks yummy! Is pakchoy the same thing as bokchoy? I use bokchoy all the time in my salads & stir-frys, and it looks like what you have pictured.
Thanks for the new idea!
Jep, pakchoy=bokchoy. I'm just using this translation because it's more similar to the dutch word for it.
If you ever end up making it, please take a picture! Your pictures are so nice.. which reminds me to poke you for not updating more often ;)
Thanks for commenting :)
thats totally me.
the make enough for later and consume it all rightNOW.
M.
Hehe, good to know I'm not the only one :)
Thanks, I kinda figured they were the same thing. No matter how you say it, it's yummy.
And thanks for liking my pictures, I think they're pretty lame usually. I'm sorry I don't update often, I honestly just think, "Eh, no one is reading it anyways." But now that I know someone is actually checking it, I'll try to keep up with it.
It would probably help if I told anyone about it, I'm just so bad at saying "Hey look at me!" I just don't want to come off as annoying, ya know?
Btw, I finally tried to mess with the settings to make it look a little better and I added you to my link list. Hope that's ok with you. ;)
Lemur, I know exactly what you mean with not wanting to come off as annoying.. It's a big dilemma, especially when you run a website that's meant to be usefull to people.. it can't be usefull when it's unknown!
Thanks for linking, and I'll do the same.. everyone ought to see those pretty pictures :)
Your recipes look fantastic. Very fresh and clean. I just found your blog and I love what I am seeing. Thanks for sharing your meals.
Now you're making me miss peaches.
But we do have pears. OMG, so good right now!
I made a great ratatouille the other day! I'll try to remember to send you the recipe.
Thanks Teeter! Prof Devanys daughter-in-law reading my blog, how cool is that? ;)
Steve, please do remember. I have absolutely no clue what a ratatouille even is, and I would love to find out :D
Wow, that sounds delicious! Love the sweet and savory combination.
Thank you Crabby, I love your blog :)
This looks *awesome*. I'm allergic to bell pepper, so I'll have to leave them out, but this looks otherwise fantastic. I'm going to try it.
Thanks! I'm sure it'll work just fine without the peppers- for a little more body you could try upping the amount of pakchoy or adding some zucchini. Good luck! Please let me know how you liked it :)
Pakchoy and peach- an interesting combination. I am sure it tastes great. Thanks for the amazing recipe. The blog is a treasure trove.
Great recipe thank you very much.
Looks tasty thanks for this recipe about to make it tomorrow in my free time!
thanks!
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