Sunday Food Prep – what went down in my kitchen (10)

Hello, hello!

Welp, Monday’s back…

hooray monday

…and that means I get to share my Sunday food prep adventures with you!

I was feeling less than inspired – much like the Redskins offense – and only accomplished a little – much better than the Redskins offense. *sigh*

I decided that I needed to make some brownies. Because … duh … brownies.

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I’ve been fiddling with my recipe a little and I like what I did this time around. I decreased the flour (gluten-free) to 3/4 cup, only used 1 egg, subbed peanut butter chips for the dark chocolate chips, and threw in some chopped pecans from the pecan tree in our backyard. We have a few so I figured why not?

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I also added a couple teaspoons of this new chia, hemp, and buckwheat cereal I found at the Fresh Market.

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These are definitely winners! Not overly sweet and dense but still thick and fudgy. Just the way a brownie should be! Have you tried them yet?

I roasted a chuck roast in my crockpot.

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I defrosted some homemade chicken broth and used that as the liquid. I skipped all the fanciness and just went with salt and pepper and a little bit of garlic powder as my seasonings.

For a girl who doesn’t like pot roast, I was really reluctant to share!  So good!

My sailor and I had some last night for dinner with some quinoa and roasted broccoli and there’s plenty leftover for a few sandwiches or to top a sweet tater throughout the week. 🙂

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This broccoli. It’s like veggie crack. Seriously, I could eat the whole pan.

Finally, I decided to make a loaf of The Lean Green Bean’s Dutch Oven bread.

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Yeah, yeah, I know. I’m not doing that whole gluten thing right now.

Well, I’ve been gluten free for a few weeks now and I’ve been assessing my tummy situation. I’m not exactly sure that gluten is the problem (I see my doc tomorrow and we’ll discuss all the tummy things then) and I read Erin’s post about why she stopped being gluten free and it really resonated with me. I mean, I don’t eat a lot of gluten anyway (as long as I don’t eat an entire baguette in one sitting!) but I also wasn’t having any of those other, more serious issues like balance and headaches, etc.  So, unless a test comes back indicating that I need to eliminate all gluten, I figure I’ll eat it in moderation. And maybe only in homemade foods so I can control all the ingredients.

Like in this bread.

Which, incidentally, I made with 2 cups of whole wheat flour and 1 cup of gluten-free flour and, while the loaf might be smaller than one that uses all gluten-y flour, it was still pretty delicious toasted and smeared with avocado this morning. And my tummy wasn’t mad. 🙂

Random Spam Comment Time!

…in response to this post

“Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone!”

Talk to me: Have you ever done an “elimination” diet? What did you eliminate? What did you learn about yourself?

– jennifer

smoky beef and black bean chili

Hi there!

It’s time again for Tasty Tuesday!

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To find out what Tasty Tuesday’s all about, head over to Lena’s to check it out – just click the hyperlink! She started the whole thing and each week, bloggers link up with their best recipes and other posts about food goodies. It’s pretty fabulous and who knows – maybe you’ll find that new favorite recipe you’ve been waiting for! 🙂

This week, I’m bringing you a new crockpot recipe to try – smoky beef and black bean chili!

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Chili is such a versatile dish and SO perfect when the weather turns cooler and you want something to warm you up from the inside out.

And, using your crockpot makes the whole process so much easier! Just a little bit of prep work, toss everything in, turn it on, and walk away.

When you come home – from work, from building snowmen, from shoveling, from raking leaves, from the gym, etc! – a healthy and hearty dinner is waiting for you to customize and enjoy.

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Smoky Beef and Black Bean Chili
serves 4-6
(doubles easily to serve 8-10)

1 tablespoon fat (bacon fat, olive oil, etc)
1 small yellow onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced (remove seeds if you prefer)
6 garlic cloves, minced
3 tablespoons chili powder
1-2 teaspoons ground cumin
1 pound ground beef or bison
2-3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotles
Salt, as needed
1 (14.5 ounce) can fire-roasted diced tomatoes (I use Muir Glen)
1 (8 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained (substitute beans if desired)
Desired toppings: cheese, avocado, sour cream, green onions, tortilla strips, Fritos®, etc

1. Heat fat in large skillet over medium until shimmering. Add onion and peppers (bell and jalapeno), season with salt, and cook, stirring occasionally, until softened, about 6-8 minutes.

2. Add the garlic, chili powder, and cumin; stir to coat and cook until fragrant, about 1 minute. And ground beef, season with about 1 teaspoon of salt, and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes. When beef is nearly cooked, add the chopped chipotle peppers and the tablespoon adobo sauce and continue to cook.

3. Transfer mixture to a crockpot, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook 8 hours on LOW or 5-6 hours on HIGH.

4. Taste and season with salt, if necessary. Spoon out into bowls, top as desired, and enjoy! 🙂

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Talk to me: Do you prefer Fritos®, cornbread, or tortilla chips with your chili? What’s your favorite chili topping? Beans or no beans?

– jennifer

Tasty Tuesday – Crockpot Pork Tacos

Hello!

First things first.

Happy Veteran’s Day to all those who have served, those who are currently serving, and those who are preparing to serve. Thank you for all your sacrifices and selflessness.

And, all you military family members – spouses, children, parents, etc – deserve thanks and appreciation, too. I know how difficult it is to watch your loved one(s) go, often many, many miles away, and you’re left to keep things in order at home. That’s a whole different level of service. 🙂

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My favorite sailors! 3 generations of service. 🙂

Now, it’s time for Tasty Tuesday!

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Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess. Like Italian Wedding Soup. Yum! 🙂

This week, I bring you some comfort food that only requires a minimum amount of work.

Pork tacos!

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Yeah, yeah, yeah. I know that roasting pork until it falls apart and tastes UH-mazing can take hours and hours and hours.

That’s why, if you haven’t already, you should most definitely invest in a crockpot!

It does all the work for you!

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Pssst……Christmas is coming…..ask Santa to bring you one. 😉

You put this in the crockpot before you go to work, set the temp to low, and when you come home, you’ll have this!

Pork that’s so tender, it practically falls apart and into the tortillas on its own.

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Top with whatever floats your boat.

Tomatoes or salsa, shredded cheddar, avocado or guac, lettuce, sour cream, etc, etc, etc.

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Heat up some corn tortillas and dinner is served.

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Crockpot Pork Tacos
serves about 8-10, depending on how many tacos each person eats

2-4 pound pork shoulder
4-6 garlic cloves, peeled and quartered
1 whole jalapeño
1 tablespoon oregano
1 tablespoon thyme
1-2 teaspoons crushed red pepper
1 (12oz) beer
Corn tortillas

1. Pierce pork roast in several spots and shove garlic clove pieces in roast. Sprinkle with oregano, thyme, and crushed red pepper and place in crockpot. Add jalapeño and beer; cover and cook on LOW for 8-10 hours until pork is tender.

2. Remove roast from crockpot, shred, and make tacos! OM NOM NOM!!

Talk to me: How many tacos can you eat?

– jennifer