Tuesday, 13 December 2011


I have no idea what 'danube' refers to/what it means, but what I do know is that this danube in particular was mighty delicious.

Several weeks ago, I made this dish for R and I and it was exactly what we needed: warm, hearty, and loaded with veggies.

It's no beef bourguignon (my boyfriend's dad makes a mean one of these), but in the same way that Julia Child's classic dish may have really hit the spot (om nom, I'm salivating just thinking about it), this stew is the perfect end to a long, hard day. Loaded with beef, potatoes and veggies, this one is definitely a keeper.

Beef Danube
recipe adapted from Clean Eating

1 tbsp. olive oil
1 1/2 lb. lean top round steak, trimmed of visible fat and cut into 1-inch cubes
1/2 tsp. each sea salt and ground pepper
1 large onion, cut into 1-inch pieces
6 large carrots, cut into 1-inch pieces
2 garlic cloves, crushed
6 medium white potatoes, cut into 1-inch pieces
1/2 cup whole wheat flour
1 large tomato, seeded and diced
2 cups low-sodium beef broth
4 bay leaves
2 tsp. dried rosemary
3/4 cup red wine
1 cup frozen peas

1. Heat oil in a large, deep, straight-sided sauté pan on medium-high. Sprinkle steak with 1/4 tsp salt and 1/4 tsp pepper, then brown in pan for about 1 to 1 1/2 minutes. Add onion, carrots and garlic. Cook until beginning to brown, about 3 to 4 minutes more. Add potatoes and cook for another 2 minutes.  

2. Mix flour into pan, reduce heat to medium and cook for 2 to 3 minutes, stirring constantly so mixture doesn’t burn. Add tomato, broth and 2 cups water, scraping up brown bits from bottom of pan. Increase heat and bring mixture to a boil, then reduce heat to a simmer. Add bay leaves and rosemary. Cover and cook for 45 minutes or until meat is tender.

3. Add red wine, remaining 1/4 tsp salt and 1/4 tsp pepper, and artichokes. Re-cover and simmer for 15 more minutes or until meat and vegetables are tender. Stir in peas, remove pan from heat and re-cover. Let stand for 5 minutes and serve.

Makes 8 servings.

Try This: Make this recipe gluten-free by substituting the whole wheat flour with corn flour or starch (or any other favourite wheat-free flour).

image via clean eating

Monday, 12 December 2011



Back in the fall, I made a chicken stock/soup and vegetarian chilli, packaged and popped them in the freezer for busy days and nights (such as now). What's so great about preparing large vats of soup/stew/anything else that freezes well and then storing it for later is that you don't have to make these things all the time. Not long ago, I ate the last of my chilli and I still have a container of soup stock in the freezer just waiting to be thawed and warmed up with some fresh pasta and chopped chicken breast.

And last night I made a giant pot of miso soup. Not just any miso soup, but this Miso Soup with Shiitake Mushrooms. It's a healthy and delicious dinner to keep you warm on those cool winter evenings! First, consider this: it's got miso, hearty shiitake mushrooms, loads of bok choy, and tofu. For flavour, there's warming ingredients like garlic and ginger, and scallions to add a little bite.

Miso Soup with Shiitake Mushrooms
adapted from

Tuesday, 6 December 2011


I'm back. Kind of.

I actually still have two papers to write--both of which are due in a week and both of which I've barely started researching, never mind writing. But, I thought that if I have time to workout and eat lunch everyday, I have time to blog (so...I guess I'm not eating lunch today?).

With the anticipation of the holidays, I can't help but be distracted. I love this time of year: stringing Christmas lights, decorating the tree (which R and I have yet to pick up), ooh and festive baking! On this year's menu? Salted caramels, meringue cookies, dark chocolate peppermint bark, and red velvet whoopie pies (om nom nom). I'm telling you, it's really difficult to want to read books and write papers when all you really want to do is string popcorn and have a holiday movie marathon. Alas, I'll have to wait another week.

In the meantime, here's some cold weather outfit inspiration for those dropping temperatures (brr!):

For the cabin/snow fight/or just out in the city, why not try an extra
warm parka with brightly coloured accessories?

Monochrome and comfy: pair a dark grey wool coat with black leggings,
ankle boots, and a toasty blanket scarf.

Belt a wool coat and throw on a traditional knit scarf and a pair of
leather booties.

Make a bold coloured jacket the centre of your ensemble and pair
with wool shorts, over-the-knee socks, and leather riding boots.

Go classic in a wool peacoat. Add a cashmere scarf, velvet gloves, trendy
ankle boots, and you're set! 

How do you like to stay warm during the cold (particularly-if-you're-in-Canada) winters?

images via jcrewing, charmed, note to self, mariannan, and imgfave