AnnaChristie's - An Introduction

I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).

But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.

With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.

What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.

It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.

Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.

Thursday, October 9, 2008

Old-Fashioned Beef Stew

This has been a fall & winter staple at my house for years. There's nothing quite like a hardy stew to ward off the chill! Consider doubling (or tripling) this recipe - it tends to go fast!

2 lb. beef chunks/top sirloin, cut into 1.5" pieces
2 t olive oil
2 c boiling water
1 t Worcestershire sauce
1 garlic clove
1 onion, sliced
1-2 bay leaves
1 T salt
1 t sugar
1/2 t pepper
1/2 t paprika
dash of cloves/allspice
carrots
potatoes

Thoroughly brown meat on all sides, turning often. Add boiling water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, pepper, paprika and cloves/allspice. Cover and simmer (don't boil) for 1.5 hours, stirring occasionally to prevent sticking. Remove bay leaves.

Add carrots and potatoes. Cover and cook until vegetables are cooked, about 30 minutes.

Note: My family generally doubles the liquid and spices, for even more flavor.
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