As with most of my recipes, I started with some meat I wanted to use. I had a pack of carne picada beef (a sliced then shredded cut of chuck or some other braising beef) so I was looking for carne picada recipes. Then I stumbled upon something called Carne Guisada. It has potatoes! This is my version of Carne Guisada for the crock pot. Easy and great for a cold rainy evening.
Carne Guisada de Angela
Carne Guisada de Angela
1.25# picada beef (large shred)
1 med white onion, frenched
4 cloves garlic, minced
10 small white potatoes, quartered
1 red or green pepper, diced
1/4 tsp ea S/P
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 small can green chiles
1 cup chicken broth (plus another half cup towards the end of cooking)
splash red wine or apple cider, wine or sherry vinegar
optional: sour cream garnish
1/3 cup flour
1 Tbl chili powder
1 tsp ancho powder
2 tsp cumin powder
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
Preheat crock pot on High. Spray with cooking spray and put a little EVOO in the bottom. Add onions, garlic, pepper and potatoes and sprinkle with 1/4 tsp each salt and pepper, red pepper flakes and oregano.
Dredge the beef in mixture in chunks and put on top of veg. Add green chiles on top of beef.
Check every hour or so to see if you need more broth. This should make a juicy stew.
Cook on high for about 4 hours until the beef is tender.
Add the wine or vinegar after the cooking is done to brighten up the flavour. This is a medium spicy stew. If you are heat sensitive, cut back on chili powder and red pepper flakes. Sour cream is a lovely garnish for this stew.
So, a few weeks ago, I got my blood tests and called my gyno to get an appointment to discuss. She answered the phone and told me that her nurse, Alicia, had died suddenly, so she had very restricted hours.
I was so shocked, I started bawling on the spot. I was (and AM) very upset by this news.
I’ve been going to my gyno for years. She is the only Dr I’ve ever liked and who is genuinely interested in me as a person, not just a hooha that needs a probin’. Her nurse and office manager Alicia was a part of the fun atmosphere and I looked forward to seeing them every year. Crazy, right? I actually like my Dr and nurse that much. I was looking forward to sharing my weight loss with Alicia and joking around like we do.
So losing her was shocking to say the least. She was mid 40s, had a husband and kids. TRAGIC.
She went in for a simple “out patient” sinus procedure that required general anesthetic. They used propofol. They did not monitor her breathing and she died. Just like that.
Sound familiar? It should. It was what happened to Michael Jackson. And Joan Rivers.
Propofol is a VERY dangerous drug. It is used in these office visit procedures because it dissipates quickly for a fast recovery. HOWEVER, it can also overshoot quite easily and requires a very attentive anesthetist to make sure that the patient’s breathing does not get too slow.
The lesson to be learned from this is to NEVER EVER agree to an “out patient” procedure (read: insurance won’t pay for a proper hospital) that requires anesthetic such as propofol to be used without demanding to see the operating suite. They should have a crash cart. They should have proper monitoring equipment for respiration and blood oxygen. Demand to see your anesthetist’s CV and ask how much experience and training they’ve had. Demand to know the procedures in place for respiratory arrest or other emergencies. IT IS YOUR RIGHT TO ASK THESE QUESTIONS.
Or better: do not have surgery in a Dr’s office. If it’s something you need to be completely out for, then do your damnedest to get admitted to a proper hospital. If Alicia had been in hospital, she would not have died.
Alicia’s death was unnecessary and easily preventable. The anesthetist was inexperienced and did not continue to monitor her after the surgery was done. The office must have been sketchy in general, as several employees quit the day this happened. And YES, the family is suing. DAMN RIGHT.
THIS is why I always preach about taking control of your medical issues. Alicia was a nurse and she didn’t take the time to ask the questions. It happens all the time. It’s a simple procedure, but the anesthetic is not discussed. People tend to be afraid to ask questions or disagree with Drs. DO NOT BE. Be your own advocate. If you’ve got a Dr that won’t answer questions, find another. If your insurance refuses to pay for a hospital procedure, then ASK THE QUESTIONS to ensure your safety. SO MANY Drs do “out patient” surgeries because of insurance pressure. And SO MANY do not have adequate facilities or personnel to handle emergencies. Have someone with you to monitor what’s going on. Any time you’re put under, you should have someone ON SITE with you.
I was not worried about my surgery, as it was in a hospital, but I made out my will just in case. NEVER assume that nothing could go wrong. When you’re dealing with anesthetic, there is much that can go wrong. Be diligent. Don’t be a statistic. Please.
I’m in the kitchen today making turkey stock, testing cheese sauce recipes and testing a Korean soybean paste (doenjang) mushroom soup recipe. I hit the jackpot with the soup! It’s easy and SO much umami that you can’t stop making nommy noises! This soup is a little on the salty side, but I don’t mind. If you are salt sensitive, cut back the memmi (or soy) and increase the rice wine vinegar. Also, this is a VERY Asian soup with specific Asian ingredients. I’ll give you more common substitutions, but it will change the overall taste.
Doenjang Mushroom Soup
Doenjang Mushroom Soup
EVOO for sauteeing veg (about 1 tsp)
1 8oz package cremini mushrooms, diced
1 shallot, small dice (about 1 Tbl)
3 cloves garlic, minced
3 scallions, 1.5″ pieces
1 tsp dry mustard
1 tsp ground white pepper
1 Tbl Korean doenjang paste (sub Japanese miso, but it’s not as assertive)
**I also think that adding a tsp of gochujang (Korean chili paste) would be awesome in this soup!
1/4 cup Kikkoman memmi soup base (sub soy sauce)
1/4 cup mirin (sub water w/ 1/2 tsp sugar dissolved in it)
1/4 cup seasoned rice wine vinegar
1 cup chicken stock
1/2 cup water
1 tsp corn starch dissolved in 1 Tbl water
2-3 scallions cut on the bias for garnish
In a medium saucepan, start sweating shallots and garlic in EVOO over med low heat. When shallots are soft, add scallions and mushrooms. Up the heat to medium. When mushrooms release their juice, add mustard, pepper and doenjang paste. Stir until the paste melts and coats the veg. When the doenjang has coated the veg, add memmi, mirin, rice wine vinegar and chicken stock. Bring to simmer. Check seasoning. If it is too salty for you, add the half cup water and bring back to simmer. Add cornstarch and simmer for 2-3 minutes to cook the cornstarch. Check seasoning again and serve with scallion garnish.
I could do a video for this, but I’m not in the mood. So stills you’ll get!
My six month anniversary was yesterday, Nov 17, 2016.
I pulled a still from my first video and I just took a couple for comparison.
I started at 250# and lost 10# before surgery. My waist was 51″.
I am at 192.4# (total lost 57.6#) and my waist is 44″.
I’m taking 20mg Nexium 2x/day to keep the GERD in check, still on the same vitamins and I’m having little issue with the VSG. My volume is still around 6.5 oz, still small, but doable. I’ve learned to adapt to the small portions and usually eat 4-5x a day. When I remember. ;)
My problems now all revolve around the Mirena and hormone imbalances from menopause. BAH. If it ain’t one thing, it’s another.
Overall, I’m doing well. Can’t wait for the next 50# to come off. It’s going to be glorious!
I was shopping the other day, thinking about chili. I had a can of Bush’s Chili beans in white so I thought they might work with chicken and salsa verde. IT DOES! Really delicious and I made it in the crock pot to boot. Easy-peasy!
Salsa Verde Chili
Salsa Verde Chili
1 pack ground chicken (about 1.25#)
1 tsp salt
.5 tsp black pepper
1 tsp white pepper
1 tsp cumin
.5 tsp dry mustard
1 tsp red pepper flakes
1 tsp ancho chile powder
pinch ground coriander
1 can Bush’s chili beans, white (or any white bean, but you’ll need to up the cumin)
1 sm can diced green chiles
1 onion, diced
3-4 cloves garlic, minced
3/4 to 1 cup salsa verde (I like Herdez because it has a bite to it.)
sour cream and pickled peppers for garnish
Crank up the crock pot to high. Dice up the veg. Mix all the spices in a small bowl and sprinkle on the chicken. Break up chicken a bit to get spices into it.
Put a little oil in the bottom of the crock pot and spray with cooking spray for easy cleanup. Put half the onion and half the garlic on the bottom. Then toss in chicken in blobs. Then the rest of the onion and garlic. Add can of chiles with juice. Add beans with juice. Add salsa verde to cover everything.
Cook on HI for about 4 hours – until the onions are cooked. Stir occasionally. If you cook on the stove, add chicken and cook on med hi for about 5 mins. Turn down to med, add veg and cook the veg until translucent, then add all the other ingredients and let simmer slowly for an hour or so.
Serve with sour cream and pickled peppers if you’ve got them!
I bought a block of Wensleydale Cheese w/ cranberries at Costco the other day on a whim and that stuff is AMAZING! It’s a mild, crumbly, white cheese that comes in several flavours, with cranberry for the season. The cranberry one is mildy sweet and totally addictive! I had some small chicken breast thins thawed, so I decided to try making roulades with the cheese. Worked great! I also had some cranberry juice, so I made a cranberry glaze as well. The rainbow carrots were simply cooked down with butter and honey. Easy recipe with a big WOW factor! Enjoy!
Chicken Roulade with Wensleydale cheese
1 pack thin chix breast (larger ones are easier to work with)
ground sage (or whole fresh if you have it)
Wensleydale Cheese with cranberries
Honey Glazed Carrots
rainbow carrots (baby or cut to 2″ pieces, about the same size)
3/4 cup cranberry juice (no sugar kind)
splash red wine (optional)
2 Tbl butter
1/4 tsp black pepper
1 tsp sugar
1 tsp cornstarch slurry
Preheat oven to 350-375F. The thin chicken breast cuts I used were the smallest of a pack I’d split up. Larger ones would be easier to work with, but you don’t want them too large or too thick. You’ll need to pound out the chicken so they are all about the same thickness. Once that’s done, lay them smooth side down and season the top with S/P and ground sage.
Thin chicken breasts
Wensleydale Cheese w/ Cranberries
Cut pieces of the cheese to fit the size of your roulade and place in center as shown (put a piece of whole fresh sage here if you’re using it). Roll up the chicken around the cheese and secure with a toothpick. Heat an oven proof skillet over med hi heat and put the roulades in seam side down. Brown on all sides then put in the oven to finish.
While the roulades are finishing, put about a half inch of water and 1 tsp salt into a skillet and add the carrots. Bring water to a boil, cover and let carrots cook until the water starts to evaporate. Add butter and cook until water is almost gone then add honey, bring heat down to Med and let carrots finish in the glaze. You may need to add more water if your carrots need to cook longer. It will take about 15 minutes.
Honey Glazed Carrots
While the carrots are cooking, get a small saucepan and add cranberry juice. Bring to a boil and let reduce to about half. NOTE: if you have a lot of chicken, you may want to double this recipe. It’s only enough for about 3 roulades. Once the cranberry juice is reduced, add wine, butter, salt, pepper and sugar. Reduce a few more minutes. To give the glaze some body, make a cornstarch slurry with a bit of cranberry juice and 1 tsp of cornstarch and add to glaze. Cook at a boil for 2-3 more minutes or until the consistency is satisfactory.
The roulades should be a nice golden brown and register a temp of about 160-170F when done. Hopefully you’ll have very little cheese oozing out – I had just a little bit. Serve with glaze on the chicken and the glazed carrots.
I had a feeling this would happen. There are FAR more hillbillies in this country than we’d like to think there are. The stupid, homophobic, racist, misogynist masses have spoken.
I am ashamed to be an American.
I saw this on twitter, but I can’t verify the numbers. Feels right, though.
Voting Numbers [unverified]
These are the official results from CNN. Notice that Clinton won the popular vote. The Electoral College once again interferes with our choice for President.
What else is there to say? Murica is full of horrible people. Until the old white people die off, this country will be a terrible place to live.
I’ve looked into The Republic of Ireland, New Zealand and Canada today. Ireland is pricey (1000 Euros to apply!), New Zealand always seems to want people, but it is REMOTE, and Canada seems like a good choice, but you must take the IELTS test first, which is to test your English (or French) abilities. The test costs $235 here in Atlanta, so again, not cheap. But worth it if we can gtfo of here. Actually, many countries require the IELTS, so you may as well take it. Once Nick’s job ends, we can leave. We’ve no kids to hold us back. I can find a home for the cat. It’s doable. NOT EASY, but doable.
I’ve seen this coming and I’ve wanted to live elsewhere for literally most of my life.
I didn’t want to believe that America was dominated by people like the E TN racists that I know. But it is. The hate spewed towards non-whites, non-straights and non-Christians here is right on par with sharia law in the Middle East. It’s the SAME ATTITUDES, just towards different people.
Germany did not start off with gas chambers. First, Hitler was elected and the fires of HATE were fanned…
Any of my friends who voted for Trump, you can now consider yourself NOT MY FRIEND. Your vote for HATE affects pretty much everyone we know AND US. We are NOT Christians. We are NOT straight. At least we are white, so we can fly under the HATE RADAR for a while. But our brown friends? Not so much. If you think that Trump represents a “better America”, then please just leave me alone. Just leave. I promise I won’t miss you.
I am truly heartbroken that my country has failed us. Again.
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Found a recipe while digging around and made it my own! This is a lovely beefy chili with the spice of andouille and various chile powders. This recipe is medium hot. It’s economical because you use cheap cuts of beef. Even better the next day and it freezes well!
Spicy Beef & Andouille Chili
Spicy Beef and Andouille Chili
2# braising beef (Top round, bottom round or chuck. I used chuck and top round.), cut into 1″ dice
Canola or vegetable oil (for high heat searing)
1 pack of Andouille sausage (14oz; I use Kroger brand Medium Andouille, precooked), diced will cook down and practically disappear, leaving only beef chunks, or slice on the bias if you want it to remain in chunks; I prefer diced.
1 med onion, diced
3-4 cloves of garlic, minced
1 tsp cayenne powder
1 tsp ancho powder
1 tsp cumin powder
2 Tbl chile powder
1 tsp dry oregano
1 tsp dry cilantro
1 12oz bottle of lager beer (I used Sam Adams Boston Lager.)
1 28oz can fire roasted tomatoes, crushed, with juice
1 small can fire roasted green chiles
1 cup chicken stock
1 15.5oz can black beans, drained (you can double this or add kidney beans as well if you like a more beany chili)
Shredded cheese (I like Mexican blend OR queso fresco is delicious)
Sour Cream (I used Mexican crema)
Fresh Cilantro, chopped
Fresh lime wedges
Scallions, sliced thin on the bias
In a large Dutch oven, heat 2-3 Tbl veg oil over medium high to high heat. Make sure the beef is dry then season liberally with S/P. Sear the meat in batches to get a good brown on it; set it aside as you go. Add oil if pot gets too dry. When beef is done, add the andouille. When the andouille is browned, lower the heat to medium and add in the onions and garlic and cook for about 4 mins until softened. Add beef and any juices back to pot, and add all six spices and herbs. Stir for a minute or so. Then add the beer to deglaze the pan. Stir up all the browned bits from the bottom of the pan. Then add tomatoes, chiles and stock and stir. Bring to boil, then drop down to a slow simmer and let this go for 1.5 hours, with lid just barely ajar. Stir occasionally.
After the chili has simmered for 1.5 hours, stir in the beans, check your seasonings and let simmer for another 30 mins or so.
Serve with garnishes of your choice and enjoy!
This makes about 2.5 quarts and freezes very well. It might work in a crock pot, but I’d still sear the meat first. If I test it in a crock pot, I’ll update this post.
I had this 2# lamb shoulder roast in the freezer and I decided I wanted to roast it. I’d read about sumac and got some from the Farmers Market and I wanted to use it on the lamb somehow. I’d used it on chicken and it was OK, but I wanted more punch. I read a few marinade recipes and came up with this one that is VERY flavourful! It’d probably work for chicken, beef or pork, too.
This is for about 2# of meat. Double if you have a larger roast.
2 Tbl EVOO
1 Tbl sumac
3 cloves garlic, minced
1 tsp dried oregano
3 bay leaves, broken up
2 Tbl white wine
1 tsp salt
1 tsp black pepper
Mix together in a ziplock with the roast (if your roast is too big for a ziplock, then use a vessel that it fits in tightly and rotate it every hour). Ensure that the roast is covered and press all air out of the bag when you seal it. Let rest in the fridge for at least 2 hrs, up to 8 hr for lamb, pork or beef. No MORE than than 2 hours for chicken or it will get mealy.
Roast lamb at 325-350F for 25 mins per pound to get medium rare (145F at the thickest point). Do not cook lamb more than medium or you’ll rob it of its flavour!