Happy 2011

Happy New Year from my family to yours. I wish everyone a healthy and happy 2011.  The last couple of days have been spent lounging around and enjoying the last days of my holidays before school starts up again on Tuesday. 

New Years Eve we had a couple of friends over to ring in the new year.  We ate, drank and played a fun game of Cranium…boys vs. girls (boys won).  Unfortunately we got some sad news before midnight that the brother of one of our friends passed away.  Not the kind of news you want to end or start the new with with.  My thoughts go out to the entire family. 

New Year’s day we all slept in and after lunch, went for a brisk walk.  The day was beautiful, but a chilly one. See for yourself.

Since it was my friend’s last night in town, we all went out to our local pub to catch the UFC 125 fight.  I never watch the fights, but it was a fun evening.  Good food, awesome company. 

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Hearty Chilli Stew à la Moose

Dairy-free, Gluten-free

Since my dad and brother are avid hunters, there is never a short supply of meat for me to have.  Instead of using ground, I decided to substitute stew meat.  This recipe makes a large pot.  And it’s a great option for anyone eating dairy and gluten-free.  Let me know what you think.

Let me introduce you to Buster, my beagle.  He loves to sit and watch for anything to drop on the floor that he could possibly snatch.  His beagle nose is always working.

 

 

 

Ingredients:

• 1 pound Stewing meat (you can use bison, beef, moose, venison)

• 1 onion (chopped)

• 3 cloves of garlic (minced)

• 1 carrot (diced)

• 2 green peppers (diced)

• 8 oz chopped mushrooms

• 2x 8oz can chopped tomatoes

• 1 x 8oz can tomato sauce

• 1 small can tomato paste

• 1x 8oz can beans (medley)

• 1 tsp chilli flakes

• 2 tsp salt

• 1 Tbsp bouillon

• 1 tsp Worstershire sauce

• 1 tsp oregano

• 1 tsp bay leaves

• 3 tsp sucranat sugar

Directions

Using 1 Tbsp of olive oil, brown your meat in a large pot and transfer to a plate when brown.

In same pot, add 1 Tbsp olive oil and add onions, garlic, carrot, peppers and mushrooms.  Cook for 4 minutes or until onions start to become glassy and brown. 

Add browned meat, beans,  tomatoes, tomato paste and tomato sauce.  Also add spices. 

You’re going to want to simmer on low heat for a couple of hours, stirring occasionally so that tomato sauce does not stick to bottom of pot.  You want the meat nice and tender. 

The final product…hmmmmmm

This stew is perfect for days when it’s cold outside…a hearty meal.  I even had an unexpected visitor..she must have smelled it. 

What’s your favourite go-to meal for when there’s a chill in the air?

See you soon.

Beatrix