Go-to snack bar

http://www.bowlofdelicious.com/2015/02/16/5-ingredient-peanut-butter-and-banana-energy-bars/

These are so easy and delicious!

I didn’t add the cup of nuts/seeds, and my bananas weren’t ripe, so I roasted them on a baking sheet at 400 for about 15-20 minutes (until they’re black). Worked like a charm! To bake them I used a half sheet pan and my silpat and just spread them evenly in a big square.

I think I would halve the recipe next time, it makes a lot!

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Go-to Cornbread

http://www.thehealthymaven.com/2013/11/pumpkin-cornbread-gluten-free-vegan.html

Mike and I both loved this!

I did the applesauce substitute because I didn’t have pumpkin. I also subbed gum arabic for the xanthan gum, and I have no idea what difference it makes? I randomly have a bottle of gum arabic from a primate project I did in college, and after a cursory google and deciding that the word “gum” = similar enough, just went for it. I baked for 40 min, but would probably leave it in an extra 5 minutes next time.

[picture from my very ambitious gingerbread girl project]

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Beef Burgundy that will make you cry

This is a one pot wonder that is going to make you so happy. Its a lot of prep work and you need to be home for a few hours for it to cook, so its best done on a lazy Sunday afternoon. It makes a ton so be prepared to eat it for a week or freeze some. It lasts about 2 days in our house, but as I said, Ace is obsessed with it so it goes fast.

Ingredients

2.5 lbs beef chuck beef – cut into cubes

12 oz(ish) of bacon- chopped

2 yellow onions – diced

5 cloves of garlic- diced

1-1.5 lbs of chopped carrots (I add a lot bc this is Cora’s favorite part)

4-6 cups of broth (beef is the obvious choice but I use whatever I have)

1 bottle of red wine

1 tbs tomato paste

Thyme

Salt & Pepper

Butter/Flour

 

I like to start by prepping all of the veggies and meat first. A note on the chuck beef: some people cut the fat off but I don’t. Its tedious and also I think its a sin. Would our ancestors have cut the fat off?? Heck no- leave that stuff on. But, since you are my sister, if you do cut it off I will only judge you a little bit.

Heat the oven to 350. Heat a dutch oven on medium heat on the stove (I use my big daddy- I think its about 9 quarts). Brown the  bacon then scoop it out onto a plate, leaving the grease in there.

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Generously salt and pepper the beef, then add it in layers to the dutch oven and brown on all sides. Put it on the same plate as the bacon, leaving all the grease in the bottom.

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Add the onions, garlic, carrots, 1 tbs salt and 2 tsps pepper to the dutch oven and stir around until they are soft and smell amazing- about 10-15 minutes.

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Add the meat and bacon back in- make sure to get all the drippings off of the plate and into the dutch oven! Take a swig of wine then add the rest of the bottle into the dutch oven (thats right, all of it). Cover everything with broth until it fills up to about 2 inches below the top – if there is any left, save it in case you need to thin it out when having it as leftovers. Add 1 tbs tomato paste and 1 tsp of thyme (or oregano, etc – whatever you have) then bring to a simmer. Put the lid on the dutch oven and put in the oven for 2 hours. Your apartment will smell amazing soon! Once its done, return it to the stove. Stir together 3 tbs of butter and 3 tbs of flour- add it to the stew to thicken it. Bring it to a boil then simmer and add seasonings to taste. Serve with delicious sourdough bread made by sally!

I took a picture of the final product but for some reason it won’t upload- Ill try again later!