BLIZZARD BEEF STEW

March 14, 2017

It’s been so long!! Beans is officially back in action bc I ran out of money to spend on furniture. Lol kidding but not.

We’ve been in our new home for almost 2 weeks now and we are sort of semi-settled. I mean, besides the never-ending to-do list that I hear is pretty standard with homeowner-?ship, we are here! It still feels so unreal. Like we pull up and sit in the car for a sec and we’re like this. is. ours. We can put hundreds of holes in the walls and paint the door pink if we wanted to! No really, I’m thinking a blush pink front door. Is that cool or no??

Starting my first #whole30 on move-in day wasn’t the brightest idea I’ve ever had. Well, the first couple of days weren’t terrible actually bc I was semi-excited and basically snacked all day. I didn’t do too too much research on it – I vowed no grains, no sugar, no dairy. Whenever anyone asked me what Whole 30 was about I said, ‘you can’t eat anything good’ lol which is a bit of an exaggeration bc you can have steak and you can also have bacon. So there’s that.

To be honest, nuts and nut butter have been my crutch. I bet the Whole 30 police, gods, creators, whomever are probably like no, girl. You are totally screwing this up. But whatever. I’d rather eat a bunch of nut butter then a bunch of scones. I mean no, I, me, personally wouldn’t rather but my hips and thighs would prefer I should say. I’m not going for perfection here, I’m just trying to do better. I feel good. I feel like I want some cake but I feel good. Day 14: clear-er skin, more energy, less bloat.

B + I went to Trader’s the day before the move to stock up on snacks and meals and what not. He says he’s with me but then sneaks a slice of pizza when I’m not looking. << actually happened. *rolls eyes* I hate that he can eat whatever the heck he wants and still be skinny. It’s annoying. I picked up some stew meat and immediately thought of a classic beef stew my mom used to make in the crock pot. I love a stew that simmers on the stove and just gets more deep and rich as it sits. This is a simple version that is perfectly paleo, whole 30, healthy-whatever! If you need me I’ll be here eating this beef stew on the couch in my pajamas bc it’s snowing profusely and I’m pretty sure it’s a national snow day.

CLASSIC BEEF STEW

2 Tbsp tapioca flour seasoned with salt and pepper
2 pounds stew meat, cut into 1 inch cubes
2-3 Tbsp olive oil
1 yellow onion, cut into 1/2 inch slices
2 garlic cloves, minced
Juice of 1 lemon or a dash of balsamic would be better
1 15 oz can of tomato sauce
1-2 Tbsp Worcestershire sauce
4 cups beef broth
2 bay leaves
1 Tbsp fresh thyme, chopped
3-4 carrots, peeled and diced into 1/2 inch pieces
4 red potatoes, quartered

Toss meat with seasoned flour coating all sides. Heat 1 Tbsp of olive oil in a large Dutch oven over medium-high heat. Brown meat in batches, careful not to overcrowd the pan, adding oil with each batch as needed. Remove meat and cook onion until soft and translucent, about 2 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add lemon juice, tomato sauce, Worcestershire sauce, beef broth, bay leaves, and thyme. Stir until combined. Add meat back to pan and simmer on low heat covered for one hour.

Stir in carrots and red potatoes and simmer for an additional 1-2 hours covered, until stew thickens and meat is very tender. Add peas during the last ten minutes of cooking and season with salt and a few turns of pepper.

Serves 4-6

BIRTHDAY BOO BOO + CINNAMON ROLLS

February 26, 2017

It’s boo boo’s birthday! Haha jkjk that was like 2 weeks ago now but I’m finally getting around to posting the cinnamon rolls I made in celebration. I was planning on making a cake too but I guess that was a little too ambitious. Let’s just say I wasn’t expecting the sugar crash after having oh, 2 to 3 of these for lunch. This was the day we got that huge snow storm so we were in full hibernation mode on the couch the majority of the day binge watching Blind Spot. << Wouldn’t want it any other way.

This was my first go-round with cinnamon rolls and B said they could have possibly been the best thing I baked yet. We honestly talked about them for days after and bragged to pretty much anyone who would listen at our engagement party. I have my G Better Crocker to thank for this one bc the  recipe is from her book of classics published in 1981(!!) I stole from my mom. B had 3. Like back to back. Lol. And then another later in the day which makes a total of 4 but who’s counting, honestly.

I need to chill with the sugar though. I’m like detoxing in the worst way rn. My bestie and I are planning a Whole 30 starting March 1st and I’m kind of terrified. I followed a loose paleo diet for a while a couple of years ago but I was never strict strict like Whole 30. I gotta get B on board or I’ll never make it. Thinking about a prep post? Maybe another meatball recipe? Something that is going to sustain me throughout this. Idk what I’m going to do about my nightly chocolate fix…this is going to be very hard.

CINNAMON ROLLS

adapted from Betty Crocker’s Cookbook

Dough:
1 package quick-acting active dry  yeast
1/2 cup warm water (105-115 degrees)
1/2 cup almond milk
1/3 cup sugar
1/3 cup shortening or softened butter
1 tsp salt
1 egg
3 1/2 to 4 cups APF

Filling:
2-4 Tbsp butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp cardamom (optional)

Glaze:
1 cup powdered sugar
1-2 Tbsp almond milk

Dissolve yeast in warm water in the stand mixer bowl. Let stand until fragrant and foamy, about 10-15 minutes. Stir in milk, sugar, shortening, salt, egg, and 2 cups of flour on low speed. Now beat on medium until smooth. Slowly add more flour until dough comes together and is easy to handle. Turn onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place dough in a greased, large mixing bowl. Turn once, greased side up, cover and let rise until double in size, about 1 hour.

Punch down dough and turn onto lightly floured surface. Flatten dough with hands or a rolling pin into a large 15×9 rectangle. Spread with butter. Mix sugar with cinnamon and sprinkle evenly over dough. Starting on the long side, roll up tightly. Pinching the end into the roll to make a seal. Cut into 9 1 1/2 inch slices and place slightly apart in greased 9×9 pan. Cover and set aside in a warm place for the second rise, about 1 hour.

Heat oven to 375 degrees. Bake until golden brown, about 25-30 minutes. Meanwhile, make the glaze. In a small bowl, whisk milk and powdered sugar until smooth. Add more or less milk for desired consistency. Spread rolls with glaze and serve warm, or not, either way, so delicious.

Make-ahead tip from my G: cover kneaded dough and refrigerate in a greased bowl for up to 3 days.

RASPBERRY ALMOND TRUFFLES

February 14, 2017

Happy Valentines Day!! Make these truffles for your boo boo like I did! They are super easy and you probs have everything you need in your pantry. Oh, you don’t stock coconut cream?? Why the heck not?! I put it in my coffee or make a quick coconut whip for dessert. It’s the best! Trader’s always has a bunch, you still have time!! Or sub heavy cream. Do you have that? No? Jeez, you’re SOL. Continue Reading

MAPLE WALNUT COFFEE CAKE

February 12, 2017

Currently preparing for V Day and while my truffles set, I’m thinking it’s a good time to write up the recipe for my Mom’s maple walnut coffee cake? What do you think? I’m thinking yaaaaas.

Yep, this is the one I dropped after I singed my enchiladas *caught mid-air* hence the uneven-ness of the cake itself and the crumble topping in the center. Lost a bit of the crumble but threw it in the oven anyway bc butter, sugar, and flour can never taste bad, no matter what it looks like – says me. And who can really tell that its uneven besides me, right? Say right. Continue Reading

BLACK BEAN ENCHILADAS

February 4, 2017

When I first started to cook my boss at the time said to me, “if you can read, you can cook”, and that’s what I did. I collected cookbooks, followed recipes, learned techniques, took pieces of my favorites and eventually…started making my own.

Teaching myself to cook and this blog in general has been a lot of trial and error. I’m not a professionally trained cook by any means. I don’t come from a family with deeply rooted recipes. I’m not the best writer and I definitely do not know what the hell I’m doing with my DSLR. I’m getting there, give me a break. Lol! Continue Reading