Monday Munchies (II)

I apologize. I apologize right now because one of the items I’m going to share with you was so amazing, and you weren’t here to enjoy it. Don’t feel too bad. I’ll include a recipe.

Breakfast was my go-to oatmeal with crunchy PB, chia seeds, and splenda to sweeten. No breakfast is complete without coffee (with FF half-&-half and more splenda). Cuties were on sale this week, and thanks to my friend Debra, I actually knew about it! Can we say “hooray” for baby oranges sans the seeds? HOORAY!

Today’s lunch was sort of put together in a half-assed attempt at watching my points and filling my belly. No pictures present because it was pretty lame and boring. I had two Smart Dog links and a WW string cheese wrapped in a whole wheat tortilla. On the side I had left over mashed potatoes. Dessert was WW’s take on a Snicker’s Ice Cream Bar.

Now, for the main event: Dinner

Ever since my aunt sent my first care package to me in Seoul, which included within it a large bag of red chili powder, Jason and I have been making this recipe for Carne Adovada. Living in New Mexico has its perks, and amazing (and HOT) chili is one of them.

Ingredients >> 1-3 lbs beef (we used a flank steak), cubed,  2-3 cloves fresh garlic, minced, 3 tbsp cooking oil (we used olive, but canola or vegetable will work as well), 3 tbsp all-purpose flour, 4 tbsp red chili powder, 1 tsp salt, 2-3 cups water <<

Process >> heat meat in a frying pan, just long enough to brown. Put the meat into the crock pot. Mix together the flour, chili powder, and salt in a bowl and set it aside. In a frying pan, heat oil. Add in minced garlic. Mix the garlic until it’s golden (not too dark or it will be very bitter). Add 1-2 tbsp of the dry mixture to the garlic oil and mix. You will need to work fast. As you mix the chili into a paste, add in 1/2 cup water. Alternate between the chili mixture and the water until all the chili is incorporated. **For thicker chili sauce, use 2-2 1/2 cups of water, for thinner chili sauce, use 3 (or more) cups.** Pour the well-mixed chili sauce into the crock pot over the meat. Mix to coat the meat. Set on low for 4+ hours.

When our Carne Adovada was ready, I served myself a bowl. You know you want some. With some low-fat cheese and a whole wheat tortilla… Yum-O.

I paired dinner with a nice California red; a delicious blend of Zinfandel, Merlot, and Cabernet Sauvignon, which was refreshing and NOT dry at all, but sweet.

**Question: Are you a wine person or a beer person?**

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4 thoughts on “Monday Munchies (II)”

    1. We, unfortunately, had picked up an extremely hot package of chili powder. They sell medium and mild as well, so if you wanted to try a less hot version, you can definitely go with one of the other options.

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