Between school, internship, work, being a wife, mother and friend I haven't gotten to do all the little things that I really love. I've given up bi-weekly pedicures for movies with the kiddo, getting my hair done for dinner out with the hubs, 50k a year plus benefits for the hope of a career I can do for a lifetime. I am really ok with my choices. I'm the kinda girl that understands that this is just temporary. In two months from now it will be different and two months after that, again there will be change.
Knowing that I was missing out on "me time," I specifically changed my school schedule this term to negotiate a bit more face time with my hubs and a little time to myself. It's been nice so far. I have Tuesday night to hang out at home by myself and do whatever I want, which most nights is homework and Thursday night as a date night with my sweetie.
I have decided that on "me night," I am going to try one new recipe a week. I feel like I have gotten into a rut and cook the same stuff all the time. It's getting boring. So today I am making Green Chili Stew.
I got this recipe from allrecipe.com. I chose it as one that I might be able to translate into a crockpot recipe, which with life the way it is these days is golden. The ingredients are simple:
1 tbsp oil ( I used EVOO)
2 lbs cubed stew meat (New Seasons organic, no hormone, locally grown beef)
1 onion (I used 1/2)
1 10oz can diced tomatoes with green chiles
1.5 cps beef broth
1 4oz can chopped green chiles ( I used mild)
1 tsp garlic salt ( I didn't have any, so I used a little salt and 1 tsp garlic powder)
1 tsp ground cumin
2 large potatoes, peeled and cubed (I used fingerling potatoes with skins on)
optional - 1 cup frozen corn
Basically I heated up the pot and added a little oil. I threw in the diced onion for 3 minutes and then the beef. Once the beef was brown, I poured in the tomatoes, chiles and beef broth. I seasoned it with the garlic powder, salt and cumin. I then brought it all to a boil before letting it simmer for an hour. At the hour mark, I added the diced potatoes and frozen corn. I also added about 3/4 cup of water. I brought it to a boil one more time and then let it simmer for 30 minutes. Et Viola!
I served it up with a dollop of sour cream and some yummy sour dough bread from New Seasons. It was delicious and there was plenty left over for lunch tomorrow. YAY new recipe success! Next time, I'll try it in the crock pot...
Knowing that I was missing out on "me time," I specifically changed my school schedule this term to negotiate a bit more face time with my hubs and a little time to myself. It's been nice so far. I have Tuesday night to hang out at home by myself and do whatever I want, which most nights is homework and Thursday night as a date night with my sweetie.
I have decided that on "me night," I am going to try one new recipe a week. I feel like I have gotten into a rut and cook the same stuff all the time. It's getting boring. So today I am making Green Chili Stew.
I got this recipe from allrecipe.com. I chose it as one that I might be able to translate into a crockpot recipe, which with life the way it is these days is golden. The ingredients are simple:
1 tbsp oil ( I used EVOO)
2 lbs cubed stew meat (New Seasons organic, no hormone, locally grown beef)
1 onion (I used 1/2)
1 10oz can diced tomatoes with green chiles
1.5 cps beef broth
1 4oz can chopped green chiles ( I used mild)
1 tsp garlic salt ( I didn't have any, so I used a little salt and 1 tsp garlic powder)
1 tsp ground cumin
2 large potatoes, peeled and cubed (I used fingerling potatoes with skins on)
optional - 1 cup frozen corn
Basically I heated up the pot and added a little oil. I threw in the diced onion for 3 minutes and then the beef. Once the beef was brown, I poured in the tomatoes, chiles and beef broth. I seasoned it with the garlic powder, salt and cumin. I then brought it all to a boil before letting it simmer for an hour. At the hour mark, I added the diced potatoes and frozen corn. I also added about 3/4 cup of water. I brought it to a boil one more time and then let it simmer for 30 minutes. Et Viola!
I served it up with a dollop of sour cream and some yummy sour dough bread from New Seasons. It was delicious and there was plenty left over for lunch tomorrow. YAY new recipe success! Next time, I'll try it in the crock pot...
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