Sometimes, you gotta get back to basics…aka, I’m really effin’ tired and I can’t even begin to THINK about what to make for dinner let alone COOK it.
Solution? Breakfast for dinner! It’s the type of menu I lived for when I was little. Especially after we got a waffle iron! Ah! *faints*
As an adult, I don’t have a waffle iron so a good ol’ three-egg scramble with stuff found in my fridge usually hits the spot. An onion (chopped perfectly…thank you very much!), some mushrooms, garlic and Cholula sauce combined with three scrambled eggs makes for quite a nice meal, yes?
Here’s another winning combo: toast, scrambled eggs and…roasted tomatoes with an herb paste! I told you you might see a few Weight Watchers recipes soon, and this is one of ’em. It’s a flavorful way to pump up your dinners (breakfast and lunches) that happens to be pretty darn easy too!
In case you don’t live in DC…it snowed. All. Day. Saturday. Something about a snow day like that just makes you want to cuddle up on the couch with a blanket and a book and maybe some cider or hot cocoa. Doesn’t it? Or maybe if The BF happens to be in town you get a request to curl up with a big, thick bowl of beef stew! And as my Twitter buddy @jeffdonald pointed out, *flexes muscles* only amateurs stock up on TP and milk during a snow storm, pros stock up on stew ingredients.
I’m a regular reader of The Kitchn, a cooking and, uhm, kitchen, blog. And last week they had a really lovely post about how to make beef stew…breaking it down into totally understandable, basic steps. I don’t know about you but I always feel a little safer when I understand why and how each step is carried out in a recipe. (The exception being baking, because I still don’t understand what baking soda vs. baking powder does.)
Let me add a few notes here before we get to the recipe. This is one of those dishes you make when you have time. Like, a whole day. Not because it’s necessarily going to take a whole day, but because it’s soothing to methodically take on the recipe one step at a time. Sear the beef. Saute the veggies. Measure and add the liquids. Let it sit for delicious hour after hour. Each step only takes a few minutes, but tending to it makes you feel like you’re adding layers of flavor to a tiny stew baby that you’re going to serve to people you love.
The BF likes meat and potatoes. If it comes from a cow and is a brown root vegetable, he’ll eat it and love it. So last weekend (Sunday to be exact) in a one-two punch to my New Year’s resolutions I took on mastering meat and rocking the crock pot and slow cooked a pot roast. I chose popovers as a side because I’d been thinking about BLT Steak’s popovers which…are…um, how do I say, other-worldly?!
First step to tackling new recipes: get all the appropriate hardware. I didn’t have a popover pan (and in retrospect probably didn’t need one but I wasn’t about to use a muffin pan for my first popover experiment, duuhhh!) and so the hunt began. I first visited Coffee and The Works which is my go-to, in-my-hood, last-minute, looking-for-odd-ball cooking-related needs (giant pizza spatula, anyone?!)and!…they were out of popover pans. Okay, okay fine. Bed Bath and Beyond will have one right?! No. Okay at that point I felt like I was destined to NOT make popovers, but I pressed on. Hills Kitchen!! Success! Not only did they have a popover pan…they had TWO KINDS!! So I bought the one that looked like the pans BLT Steak uses (cause I’m a copy-cat like that).