Blogspot - Recipe Scratch Rusia

And just like that, we're not spending the day baking donut cakes in the kitchen.  Emma's at school and here I am in a quiet house working on my computer.  This scenario seemed impossible just last week.  There were points in the summer that I would've gone to great lengths to have a quiet morning sitting at my computer with my entire brain to work with.  And now that it is here, I'm wishing it was still summer break and the only thing on our agenda was going for a bike ride and heading to the pool for lunch. The other side of the story is that I love my work.  Last year when kindergarten started, I reclaimed a real workweek for myself that I hadn't had since she was born.  I truly enjoy my time working alone at home and after a breezy summer I'm glad to be at the grind again.  I also love the routine of the school year. This morning after Mr. Darcy and I went on our long, leisurely stroll, I sat down to my desk brimming with ideas for the new season....

No one loves a big bowl of hot chili on a autumn day more than me.  I feel like we don't actually have it more than a couple of times a year because, well, it is just not very healthy.  We don't eat healthy that often, but we do try to get a good balance. What I like about chili is the spice, the warmth, the meatiness.  It is just so satisfying.  However, it is rather heavy.  I decided that I might try to lighten it up a bit, but keep all of the spicy, meatiness. I started with a basic chili recipe, but added carrots (that I sautéed with the onion at the beginning) and shredded Brussels sprouts (at the end like you would do with cabbage in a vegetable soup).  The result was delicious.  It was so satisfying, but had more nutrition - which made me feel better about stocking our freezer with leftovers for lunch.   Chili Soup with Hidden Secret Vegetables 1 medium onion, diced 4 carrots, diced 2 pounds of ground beef 2 tablespoons chili powder 1 table...

If you haven't noticed, I've been really into stews and soups this year.  I love that I can make them early in the day and they'll be ready at dinner time after simmering all day.  They make the house smell great and they make us feel good on a chilly night.   I served this stew to my friends on a casual weeknight dinner along with an Apple and Cranberry Crisp .  It was the perfect Fall dinner.  Warm fuzzies : ) Braised Beef & Italian Vegetable Stew New!  Printable Recipes , here. 1/4 pound of bacon, diced 1/4 yellow onion, quartered 2 pounds of beef stew meat 6 cloves of garlic, rough mince 2 cups of red wine 4 cups of beef broth 1 large can of whole tomatoes, broken up, without juice 4 bay leaves 4 carrots, medium dice 3 cups of fresh spinach (1 cup frozen) 2 cups of shredded cabbage 1/2 pound of cavatappi pasta crusty bread olive oil garlic clove parmesan cheese Heat oven to 250 degrees. In a large dutch oven, cook bacon, rendering fat.  Add be...