Archive for October 25, 2008
I love the weekends… especially when I have no plans that I need to wake up for. Lazy fall Saturdays are the best. I started off my morning right with some decaf Irish breakfast tea and the last of my pre-made banana oats. In honor of the beautiful fall day I made my Spiced Apple Oats.
- 1/3 cup oats, 1/3 cup water, 1/3 cup skim milk
- 1/2 medium banana, finely sliced
- vanilla rice milk for rehydration
- 1 tsp cinnamon
- dash nutmeg
- dash ginger
- 1/2 tsp pure vanilla extract
- 1/2 cup chopped gala apples; microwaved 2 minutes
- spoonful ZAP natural PB on the side
I follow Kath’s method for preparing my oats… I pour the milk, oats and water into a saucepan over medium heat. Add the spices and vanilla to to pan. Slice a banana into VERY thin pieces, leaving just a few bigger chunks. As the oatmeal heats, stir vigorously at times to “whip” the banana into the oats. I stir in about 1/4 cup of the cooked apples and reserve the other half for pouring on top of the cooked oats. The oats will take 5-7 minutes on medium heat to fully absorb the liquid. They’re done when they reach your desired consistency!
We’re off to go walk though Central Park and enjoy the day. Cheers!
After work yesterday we had a happy hour at a local pub…. from 3-6. I was definitely thankful that I had already made dinner before I went to work. A few beers = zero desire to cook… especially anything healthy. I came home to the wonderful smells of beef stew cooking. I used a recipe that I had come up with in college. Unfortunately I tend to not write down everything that I put in so it was a little bland at first. Of course, a little doctoring after the fact did wonders! Here’s the recipe (with later additions added)
Cat’s Beef Stew: (serves 6-8)
- 1.5 lbs beef, stew meat, cut into small chunks
- 1/4 cup flour
- 2 lbs yukon gold potatoes, cubed
- 1 lb onions, cut into wedges
- 1 lb carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1/2 cup beef broth (can sub in veggie broth)
- 1/4 cup red wine (or stout beer)
- 1 (28 oz.) can whole tomatoes, with juices
- 2 tbsp Worcestershire sauce
- 1 tbsp thyme
- 1 tbsp oregano
- 2 whole bay leaves
- 1 tsp salt (plus more to taste)
- 2 tsp black pepper (plus more to taste)
- 1 tbsp water
- 1 cup canned peas
- Season the beef with black pepper and salt and coat each piece with the flour. Heat large skillet over med-high with a touch of oil. Add beef dredged in flour and cook until browned, stirring often.
- Place the potatoes, carrots, celery, onions and garlic in the crock pot. Top with beef. Add broth, wine/beer, tomatoes with juices, Worcestershire, spices and bay leaf.
- Cover and cook on high for 5-6 hours (or low for 8-12 hours); or until beef is fork tender.
- Mix the remaining flour with 1 tbsp water. Add flour mixture and peas to cooker. Cover and cook an additional 15 minutes or until slightly thickened. Take out the bay leaves. Serve!!
I cooked the meat and did all my prep work the night before so that all i had to do ws dump everything in the pot and go to work! The bf and I enjoyed our hearty fall meal with a few dirty vodka martinis and he rest of my Calbee Snap Pea Crisps on the side.