Tuesday, December 20, 2011

Veal Stew with Vegetables

This was my first stew ever, and I think it turned out pretty good! Although, next time I'll cook the beans for slightly longer, and maybe add a bit less Italian seasoning. Otherwise: all good! I used to think eating veal was wrong, because it's a baby cow, but this week is was on sale and I remembered it was tasty. So voila: the grocery-store circular has determined my eating habits. Bring on the baby cow! This recipe makes 4 servings.

Broiled Grapefruit with Brown Butter and Sugar

I made this for breakfast on Saturday (I know, I know, I'm a little late with the posting) because I'd just seen the idea for it the day before. It's a nice way to have grapefruit, especially when it's cold out: nice, warm, and sweet. If I ever host a brunch I'll probably do this. I got the idea from the blog Playing House. You should check out that site for the original recipe and better photos.

Monday, December 12, 2011

Refried Beans With Rice And Cheese

This may look like unappetizing mush, but in reality it's pretty tasty! While it's not traditional to add rice to refried beans, I had some leftover and wanted to use it up.

Tuesday, December 6, 2011

Spicy Beef and Bean Chili

If you're looking for a chili so spicy that it curls your hair, this isn't what you're looking for: this has a little heat, but not enough to really fix up your sinuses. It's delicious, simple and hearty. It was also my first time ever using a chili pepper, so I wanted to start small. I tend to make my chili a bit on the liquidy-er side, so if you want yours thicker, try draining the second can of tomatoes before adding it. You can keep the tomato liquid for making soup. Also, sorry for the poor-quality pictures: the chili was steaming up my camera lens, so it was hard to photograph. This recipe makes 6 servings; remember that chili freezes well.

Monday, December 5, 2011

Spicy Stir-Fry With Rice, Vegetables, and Leftover Pork

This stir-fry was simple but had a real kick to it. I love making things like this because it uses up a bunch of leftovers that might otherwise wilt and become inedible. This carries well, so don't be afraid to make it for a lunch you have to take with you.