It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).
2-3 Pounds Beef Round or Chuck
5 Red Potatoes
1 Large Onion
1 Pound of Baby Carrots
2 Cups of Red Wine
2 Cups of Low Sodium Beef Stock (or chicken stock)
Water (to fill the rest of the pot)
2 Tbs of Canola Oil
2 Tbs of Smoked Paprika
2 Tbs of Onion Powder
2 Tbs Garlic Powder
1 Tbs Italian Seasoning
1 Tbs Cayenne (optional)
1 Tbs Salt
1 Tbs Pepper
This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.
First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!
Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.
Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).
I have a confession to make, I’m just gonna come right out and say it…I Love Soy Milk!! Ok, I feel so much better now that I got that off my chest. I think it tastes so much better and sweeter than regular milk…talk about FLAVOR!
1 1/2 Cup Silk Original Soy Milk
1 Cup Frozen Strawberries and Raspberries
1/2 Tbs of Agave or Honey (optional)
If you’re like me, sometimes a fruity and healthy smoothie really hits the spot. They are perfect for breakfast, snacks, or even an after dinner dessert.
The key is to chop your fruit into medium sized pieces as soon as you bring them home from the store. Toss them into a ziplock bag and store in your freezer. (I love the convenience of grabbing it out whenever I have a smoothie craving, which for me is a lot!) Use different fruits and make your own combinations. I also like peaches with a dash of cinnamon or nutmeg for breakfast (I like to trick my mind into thinking I’m having a slice of peach pie for breakfast 😉 ).
Take the fruit and soy milk and blend in a high power blender. And viola, a delicious and healthy smoothie (without all of the added sugar).
Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!
1/2 Cup of Salsa
1/2 Cup of Shredded Mozzarella (optional)
1 Small Onion (diced)
4-8 slices of Pickled Jalapeños
1 Tbs. Cumin
1 Tbs. Garlic Powder
1 tsp. Cayenne Pepper (optional)
1/2 Tbs. Salt
1/2 Tbs. Pepper
Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalapeños and add to mixture. You can adjust the heat level with how much jalapeños you add, I use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.
Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!