Luzianne sweet tea…because some traditions are not meant to be broken. Sunday dinner and sweet tea is a tradition that goes way back to childhood. I had to lighten up on the sugar by using agave nectar instead. I favor agave nectar because it is low glycemic, and my body does not feel that sugar rush when I use it as a sweetener in my beverage. There are arguments to be had on both sides on the pros and cons of agave, but as I do not like Stevia, and want to get away from refined sugars, this is my middle ground. Let your body be the deciding factor in what’s good or not for you. On a funny note, I have been known to pull out my agave nectar at a restaurant, because those packs of artificial sweeteners just won’t do. Lol!
Monthly Archives: April 2015
One pot dinner today. It’s been a while since we’ve had old fashioned beef stew, and as I was piecing all the elements of a great stew in my mind, I could taste a combination of tender chuckeye steak for the meat, portobello mushrooms, sweet potatoes, russet potatoes, green beans, carrots, celery, garlic onion, with the fresh flavor off thyme, and the deep earthiness of bay leaves. Mmm….so good. Everything tastes better when allowed to brown a little in your pot, so that is what I did with the meats and vegetables, then deglazed with a little red wine and Marsala, before adding rich tomato sauce and stock, along with all the goodies. A surprise flavor element to add is a cinnamon stick. It adds that little something that you can’t put your finger on in the dish (trust me, it won’t taste like dessert). This is a complete meal for me, but I will make a side of sour cream cornbread for my family to have along with their stew. Hearty, and comforting, on all levels. Now into the oven it goes in my 8 qt Dutch oven to cook and forget about for a couple of hours while I tend to other things around the house. I mean, who has time to watch a pot of stew on the stove, and stir? That’s what Dutch ovens are for…oven babysitters. 🙂