Morning everyone! So the light snow we got in Jersey the other day is pretty much gone (I'd hedge to guess that this is SOME people's FAVORITE version of snowJ), but I hear another 1-3 inches is on the way. Last year? This was PEANUTS. This year? It might as well be our blizzard...hahhahhaahahhahaha
So I have a couple recipes that I made the other day that you can throw into your arsenal for the weekend. DITCH THAT 'BREAD & MILK' FOLKS, and try these out!
BREAKFAST: PUMPKIN PIE OATMEAL PUDDING...
In review, 'oatmeal pudding' is taking cooked oats and cooking them in a cup of milk for another 20 minutes or so to create a 'rice pudding-like' consistency. You can try this regular, Chai flavored or even EGGNOG flavored (sighhhh...I miss the holidays already)...but here was my latest trial that I whipped up:
- Cooked oats (1/4 cup dry oats precooked in 1 cup water)
- 1 cup unsweetened vanilla almond milk
- 2-3 tablespoons of pumpkin puree
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- Cinnamon, nutmeg & pumpkin pie spices to taste
Combine everything in a small saucepan, bring the milk to a boil and then let simmer for 15-20 minutes for the CREAMIEST bowl of oats you've ever had!!
(oh...and your house may or may not smell like THANKSGIVING when you make this. Which may or may not send you into a chorus of "HOW DID IT GO SO FAST????" Just a warningJ)
AND FOR DINNER: What says 'cozy (snowy!) night in' better than BEEF STEW????
And the 'secret weapon' of the day???
ROASTED GARLIC!! YUMMMMMMM!
This recipe wasn't DIFFICULT at all...but it definitely took some T-I-M-E. What better way to spend a lazy afternoon when venturing outside is you're least appealing optionJ
Two-Potato Stew with Roasted Garlic
Adapted from Cooking Light
- 2 garlic heads (or 1....if you're not a garlic lovah!)
- 1 onion, diced
- 4 garlic cloves, minced (yes...moreJ)
- 1 pound beef cubes, trimmed & cut into bite-sized pieces
- 1 cup of flour
- 1 cup red wine
- 2 1/2 cups beef broth
- 1 large sweet potato, peeled & diced
- 1 large white potato, peeled & diced
- 1 carrot, peeled & diced
- 1 can of peas
- 1 tablespoon chopped rosemary
- Long Cooking Time, Warning #1: Trim off the tops of the garlic bulbs, leaving the garlic in tacked & in the papery skin. Drizzle with olive oil, salt & pepper. Wrap garlic in aluminum foil and toss into a 350 degree oven for about 1 hour. Allow to cool. The garlic should slip right out of the papery layers once squeezed into a small bowl.
- Heat a Dutch oven oven medium-high heat. Warm a drizzle of olive oil to the pot and then add diced onions to cook for 10 minutes. Add the minced garlic and allow to cook for 1 minute before removing onions & garlic to a bowl and set aside.
- Working in batches, dredge the beef cubes in the flour, salt & pepper and add to the pot. Allow the meat to brown on all sides before removing cubes and browning the second batch.
- Add the wine to the pan and scrape up all of the browned bits at the bottom (that's where all the FLAVOR is!)
- Long Cooking Time, Warning #2: Add the browned beef, onions & garlic back to the pot along with the beef broth and bring to a boil. Lower heat and let simmer for 1 hour.
- Long Cooking Time, Warning #3: Add the potatoes & carrots. Cover & simmer for 30 minutes.
- Add the roasted garlic bulbs, peas, rosemary, salt & pepper. Cook for 10 minutes or until warmed through.
So go grab a blanket, curl up and have some of this simmering on the stove this weekend.
And if it doesn't snow: Do it anyways. That's the BEAUTY of WINTER folks! hahahahahaha