Smokey Beef Chilli with Black Beans

Cooking Up The Pantry

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This is my all time favourite chilli dish, it can be made ahead of time at each stage, freezes well and feeds a crowd!

It is also surprisingly quick to make up before it goes in the oven for a long slow cook. I don’t brown the meat and instead leave the meat in the onion, garlic and spices overnight before throwing in the tomatoes and water, bringing it up to the boil and popping it in the oven.

I buy jarred peeled capsicums, lazy I know, I just check for seeds and then dice them, much easier than peeling fresh and saves time too!

I like my chilli quite thick so I often cook it uncovered for 90mins for the final stage but 60mins gives you a bit more liquid if that’s how you like it.

I serve it with rice, sour cream and a simple non spiced guacamole…

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Warm Lamb Salad with Tahini, Kale and Roasted Tomatoes

Cauldrons and Cupcakes

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“Don’t just eat McDonald’s, get something a bit better. Eat a salad. That’s what fashion is. It’s something that is a bit better.” ~ Vivienne Westwood

One of the pleasures of being on the farm is wandering around the garden in the late afternoon, hunting out things to eat for dinner.

I have an abundance of kale and tiny sweet tomatoes right now, and the basil is fragrant and plump. Perfect ingredients for a simple salad that speaks of summer.

This is a throw-together recipe, so adjust your quantities according to how many people you are feeding, and whether you want left-overs.

The dressing for this salad is creamy and satisfying, and the food is perfectly filling without the need for carbs so it’s great if you are following a paleo, gluten-free or other kind of restrictive diet.

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Ingredients to serve two:

Lamb – roasted, pan fried, or barbequed – 3/4 cup per…

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Smoky Roasted Brussels Sprouts with Maple-Dijon Vinaigrette

food to glow

smoky Brussels sprouts with maple-Dijon vinaigretteIn my last post to you I said that I would be back with my favourite Brussels sprout recipe. Most of us have a favourite brownie recipe {here’s mine} a favourite soup recipe {this is my winter favourite}, and a favourite curry {here – omg it is so good!} but Brussels sprouts? Really?

If you are a Brussels sprouts hater – thinking them vile orbs of evil, smelling of gym bag-ripe socks and tasting of something unprintable – you may think this is a waste of my time and yours. Surely no recipe can transform something so memory-scarringly awful into something one might wish to put on the Thanksgiving or Christmas table. Unless you really don’t like your relatives.

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You Are Mine

ravendelajour

youaremine

When I’m done with you

You’ll forget about everyone else

There will be no other lovers

Just you and me

Writhing in ecstasy

His words make her melt

Moaning, she shudders

Is that a promise, she asks

With a shaky voice

Let me show you, he responds

As he pushes her against the wall

Bites the sensitive arch of her neck

Runs his nimble fingers

Through her wavy, dark hair

You are mine, he growls in her ear

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VBT: Now You See Me by Pamela L. Todd

Bitches Be Writin'

Invisible. A ghost. No one sees her. No one knows her. Until him.

For the last seven years, Jo Carpenter has been a ghost in her own life. No friends. No permanent address. No long-term job. And that is exactly the way she wants it… Until a typing error lands her on Nate Harding’s doorstep in the city of Edinburgh, answering his ad for a roommate.

Nate and his luxury house are a different world for Jo. Tall, rugged and with a voice that seems hardwired to Jo’s sex drive, Nate is a distraction Jo can’t afford, but neither seems able to fight the growing tension between them. Nate’s touch brings Jo back to life and every encounter leaves her craving more. As they grow closer and intimacy creeps its way around them, Nate knows there are things Jo isn’t telling him. What he doesn’t realize is the less he…

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Inferno Book Blast #InfernoBlast

Bitches Be Writin'

Passions so intense they’re almost too hot to handle.
Publication Date: November 17, 2014

Genre: Erotic Romance

Devour Me: Taryn Cummings could not believe she was accepted into the prestigious International Institute of Culinary Arts culinary institute she dreamed of studying at in beautiful Paris, France. It was a far cry from her unglamorous life back home in New York where she helped her mother run their small family-owned restaurant called Sam’s. The Institute churned out the top chefs in the world, including the wildly sexy and eccentric Master Chef, Errol King, whose celebrity personality was larger than life.   She wanted excitement in a city of romance and thrills, but arrived to find her apartment barely livable and herself in need of a suitable place to stay. A chance meeting at the Institute brings her face-to-face with her new roommate…the devilishly charming Errol King, who would be guest…

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