It has been chilly here lately so last night I decided to make a big pot of stew. Chris picked up some Angus Beef (stew meat) from Harris Ranch at the market. The first thing I thought was how expensive this stew meat was. But it was totally worth it. It made the best beef stew ever! I didn’t think you can tell the difference but with this meat, you can.
I adapted this recipe from a magazine I was reading at my Acupuncture’s office. It was about healthy eating, yada, yada. Blah! I mean, don’t get me wrong —I’m all for healthy eating but the recipe was basically whole wheat pasta, pine nuts, lemon zest/juice, collard greens, garlic and Pecorino Romano cheese. The recipe didn’t sound all that great to me but the picture sure looked fantastic. So I decided to make it but I tailored it to my liking. This one is a winner, will be making more of it soon. Happy Friday!
Picadillo is similar to a hash and is a traditional dish in many Latin American countries and the Philippines. It is often served with rice or used as a filling in dishes such as tacos, burritos, and empanadas (source: Wikipedia).
This dish is a girl’s best friend. Why, you ask? Well for one thing, it is quick cooking and it’s packed with flavors. It is also flexible. You can use beef, chicken, and even turkey for a leaner version. This dish takes about the same amount of time to cook as you would to cook rice. So the next time you are looking to put food on the table in a hurry, and you want something flavorful, look no further!
We’ve been having sporadic rain here the last couple of weeks. It would be gorgeous and sunny one day and the next —rain and wind! So I decided to make a pot of chicken stew (I always have boneless, skinless chicken thighs in my freezer) to warm our bellies. When I made this, I was in a bit of a rush so I didn’t bother cutting my chicken into pieces but feel free to do so if you prefer small pieces instead. If you are not into beans, potatoes would also work well. It’s the perfect meal to curl up on the couch with on a cold and miserable day.
As I was cleaning out my fridge over the weekend, I thawed out a pound of sweet Italian sausages. Last night as I was going over my pantry and fridge, I noticed I didn’t have much around the house. I used basically what I had on hand to make dinner —spaghetti, shallots, parsley, parmesan cheese and wine. This dish was tasty and quick. It would be even better if I had some garlic. Will have to add that in the next time I make this. I love the whole wheat spaghetti in this dish. I felt like I was eating something healthy. 🙂
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Last week was a chilly week, so I made a pot of chili. Hee hee… get it? 😀 Incidentally, this was also the chili I was going to make for our Super Bowl shindig that never happened (*grumble* damn Chris’ flu!). If you are not a fan of chili (I know —shocking isn’t it, but who doesn’t like chili? Kimi and Nelson, that’s who!), this chili will change your mind. You can omit the beans or go easy on the jalapeno pepper but whatever you do, the corn is a must! It gives it such great texture and color! So the next time you are in the mood for a pot of chili, give this recipe a try.
This was my first stuffed pasta recipe I learned 5-6 years ago, and it has been a staple in my household whenever we wanted something hearty in the form of pasta. I have to admit, this dish does take some time to make but it’s totally worth it! Plus, it can feed a lot of people if you are casually entertaining. The trick to stuffing these tube pastas quickly and maximize the stuffing in each tube is with a demi spoon. You can cram a lot in there and in a flash. Add a simple salad and you have yourself a meal!
I’m not a big fan of pulled pork only because I hate the texture of stringy meat. Chris however, LOVES pulled pork so I thought I make him some at home. And since this was my first time making it, I thought I make it easy on myself. There are only three ingredients here so it can’t get any easier than that. I figured any leftovers, I can get creative and make something else with them. Since I’m not a fan of stringy meat, I didn’t shred my meat. Instead, I cut them into small pieces and it was delicious! For anyone who doesn’t care for stringy meat, this is a good way to have “pulled” pork. Enjoy!
Chicken is always my choice of meat for dinner and it’s quick cooking too. I usually like to pan-fry my chicken but every now and then, braising is good too. The braising liquid is always fantastic on potatoes, rice or even crusty bread. Keep in mind that when you are braising, you’re not going to find any crispy skins here, even though it was browned in the beginning. I kept this dish simple but flavorful so if you are looking for a hearty chicken dish, keep looking. I served it with rice and it was delicious!
I made this dish for Nelson and Kimi a couple of weeks ago when they came over for dinner. Nelson is on a diet with minimum carbs or no carbs. Since I have to have a little carb, I made this dish to please everyone’s dietary needs. At the end of the night, there was absolutely no leftover —it’s that tasty. So tasty that I made it again last night. It’s best served with warm crusty bread. I love it when the sauce gets absorbed by the bread and gives it all that flavor. Instead of using canned diced tomatoes in this stew, I thought roasted mini heirloom tomatoes would give it a bit more elegance and flavor. Enjoy!