This week has proven to be a stressful one. In a way, i knew it was coming. But I surely didn't expect it to take the turn that it did. If I talk to you daily, you probably know what is going on. While I appreciate the sentiment, I don't feel like talking about it. In some ways I feel like someone spun me on my head and when I finally stopped twirling, I had no idea what direction I was headed in anymore. In other ways, I know that I'm doing the very best thing for me right now, and that is all that I can hope to accomplish. I know that things will work themselves out for the best, but that doesn't mean that I didn't fall off the wagon a little last night and indulge in some vodka and sugar free red bull.
Of course, the result of that is I feel like total ass this morning. I rather enjoy waking up without a hangover. So this morning suuuuucks.
On the plus side, I tried my banana not cookies this morning (heated up for 10 seconds with a few sprays of calorie free margarine, as they suggested) and they truely are delicious. Heating these puppies up really does change the texture of them. I can't wait to try heating up the blueberry ones.
In all honesty, I feel like staring at my computer screen all day. Unfortunately, I don't have that luxury so I'll be working like a maniac, just as I have been all week. Please pray for me at work. This has really been the most stressed out I think that I have ever been here. If you don't consider yourself a prayer - send me pink and blue thoughts.
Another plus side I have to make myself think of right now, is I lost another four pounds this week. A big yaaay for me. It's funny because they keep telling me 'now don't get used to losing so much every week. Two or three pounds is what you should expect'. I think they don't want me to get discouraged when I stop losing the big numbers weekly. To be honest tho, I kind of expect these numbers to maintain for a little while since I've cut out SO MUCH. I don't think I realized how crappy my eating and drinking habits were until I started doing this thing. If nothing else, at least I'm getting that under control. I can't wait till i start seeing real results and can take another picture that shows some real progress.
Damn that banana thing was good. I already want another one. Pause please, while I go get another glass of water...
Mmmmmm. Agua. :) Okay, so I promised Marcy that I would post my chili recipe. Keep in mind that I do a lot of this by sight and taste so I don't really have measurements. Just use your best judgement...and if you have a question, call me.
Lauren's Four Alarm Chili
2 pounds hamburger meat (I've used chili meat before, but I don't like it. It has a lot more gristle in it and fatty parts, but if you like using chili meat, knock yourself out.)
2-3 jalapeno peppers (de-seeded and chopped)
1 habanero pepper (de-seeded and VERY finely chopped. USE GLOVES. I really can not stress that enough. I didn't use gloves the first time I cooked with habanero and my hands burned for three days. I'm not exaggerating.)
1 bell pepper (diced)
1 medium white onion (roughly chopped. I love onion and I like big pieces in my chili. Dice it if you just want to get the onion flavor.)
4 cloves of garlic (diced. sometimes I use more depending on the size of the garlic cloves. I cook with a ton of garlic and really can't have enough so if you want more or less, again, best judgement)
Chili Powder
Cayene Pepper
Garlic Powder
Salt
Black Pepper
2 Cans Stewed tomatoes
1-2 Cans Tomato Paste (sometimes I only need one can. This is decided during cooking after I taste it. I like very tomato-y chili.)
1-2 Cans Red Kidney Beans (I also like a lot of beans in my chili. As I said before, do what you like.)
- Brown the hamburger meat in a large skillet.
- In another skillet, saute your bell pepper, garlic, jalapenos and habanero. I don't stew my chili for hours, so I cook my veggies a bit before I add them. It also really releases the flavor of all the spices you've got going on. These three will take longer to cook than the onion so I saute them for about 7-10 minutes on medium heat with a couple tablespoons of butter before I add the onion. Once the onion is almost translucent, remove from the heat and set aside.
- When the hamburger is browned (with no pink remaining), I strain off almost all the grease (if you leave a little, it adds a nice flavor and really soaks up the seasoning you are going to add).
- Once the hamburger is back in your large skillet (if you do not have a skillet large enough to make your huge pot of chili, put it in your largest saucepan at this point), you can start to season your meat. I add quite a bit chili powder, garlic powder and cayenne pepper. I do NOT like bland chili. Virtually, I add chili powder until the meat is burgandy. If it is your first time using raw ingredients (instead of a package seasoning) start slow and then flavor to taste once you've mixed all your ingredients. I save my salt and pepper for last.
- Now, mix in your veggies that are cooked. Add your cans of stewed tomatoes (you can also use diced, but like I said, I like the halves b/c I like tomato-y chili. Its like a stew), one can of beans and one can of tomato paste.
- Stir until all ingredients are mixed and let it sit on a medium simmer for about 10 minutes.
- This is when you decide what it needs. More seasoning, beans or tomato paste. If it is too spicy, the tomato paste will come in handy here.
- Salt and pepper to your liking and voila!
- Let simmer for about half an hour to an hour on a medium/low heat. Stir occasionally to get those flavors mixing around.
- Serve topped with sharp cheddar cheese and onions and a nice side of jalapeno cornbread.
This is also really good for vegetarians. Boca meat (it's soy meat) is a great substitute. Throw in some mushrooms and some cooked squash and zuchinni...very yummy.
Maybe I should make you people pay for these. ;)
Setting mouths on fire all over the world,
Lauren
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