So my totally sweet co-worker Melissa wanted my recipe for stew. “It’s on my blog, I’ll pull it up” I said. Could not see anywhere so here it is. We must eat this at least once a month.
By the by, the thai peanut chicken was fabulous but not really photo worthy.
In a crockpot dump in:
4 carrots (chunky cut for all of these goodies), 2 ribs of celery, 1 small kholrabi (or turnip), 2 potatoes, 2 parsnips, 1 ½ lb. beef (trimmed of fat-I’ve made this using venison too), 3 cups of beef broth (or enough to cover everything), 1 tsp. curry powder, 1 ½ tsp. rosemary, 2 cloves of garlic, 1 tsp. chipotle powder, black pepper and salt to taste. Let this simmer away for the day while you are at school and finish it off with ½ hour of cooking time on high after you have incorporated 1 T. of cornstarch.
Really simple but satisfying on a cold night.
I’ve also made a batch of Chocolate Bran muffins-guess the bathroom won’t get painted tonight and let’s pretend they are healthy. Those truffles I finished off are too. Right?
CHOCOLATE BRAN MUFFINS
2 c. Bran flake cereal
1 1/2 c. plain nonfat yogurt
1/4 c. raisins
1/2 c. shredded carrots
1/3 c. brown sugar
2 tbsp. molasses
2 tbsp. oil
2 egg whites (or egg substitute)
1 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
3 tbsp. dry cocoa
Combine Bran flakes and yogurt. Add raisins, carrots, sugars, oil and egg whites. Mix well. Combine dry ingredients and add to cereal mix. Stir to blend. Divide between 18 muffin tins that have been sprayed with Pam. Bake at 400 degrees for 20 to 25 minutes.