General, Health, Life, Recipes, School

Small victories

09.22.05 | 1 Comment

For better or for worse, I will never again be the spazz I once was about grades. In the grand scheme of things, grades are not that important. That said, I definitely did a jig upon receiving my biology exam grade this morning. The next exam is Tuesday, and I believe I will prepare the same way for it as I did for the last. I also have a physics lab quiz and a chemistry exam that day. Fortunately I will probably be housebound by the weather this weekend and will have no choice but to study. (On that note, if you are one of my friends residing in Houston and can get out, come stay with us.)

This week (Tuesday) marked the one year anniversary of my last day of chemo. I think from now on any remembrances of this or my surgery or my hair falling out will be nothing more than maybe thinking about it, but the year marks have been important to me, and I’m glad it’s over.

Now, for a carne guisada recipe I made last night and loved. The victory is that it was tender, not chewy.

Carne Guisada

2 lb chuck roast, trimmed to bite sized pieces My package said “BEEF FOR STEW” from the commissary, and I cut it to half-inch pieces
4 tbsp AP flour I would use more for a thicker stew, but this was enough.
2 tbsp canola oil This seemed like a lot of oil; could use less.
1 large onion, chopped
1 cup chopped celery I didn’t use this as we don’t like celery much.
3-4 jalapenos, chopped (no seeds or stems)
2 1/2 cups beef stock
2 tbsp tomato paste
1/2 tsp cumin I ended up using a full tsp – it needed it.
2 tsp chili powder Could use less – I prefer more cumin flavor.
I added a minced clove of garlic.
Next time I might add some chopped red bell pepper for sweetness.

Toss the meat in flour. Brown in hot oil. Add other ingredients. Bring to a simmer. Reduce heat to medium low and simmer, covered, for about an hour and a half. Take off the lid and simmer another half hour or until desired thickness. Makes six servings.

She was a tender guisada; not quite so tender to melt in the mouth, but it didn’t require much work from the tooth. I’m not sure if this matters here, but I know room temperature meat grills better (doesn’t shrink up), so I browned it after it had come to room temperature. I served it with rice to soak up the stew, and of course, a spinach salad.

Suggestions from any veteran guisada makers are appreciated!

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