The Next Chapter

2012-02-05T08:27:00.000-08:00

The Modern Apron is moving and changing:

Follow me at Inspried with a Spoon! to see what I am cooking in my kitchen today!

Happy reading and eating!

Redirecting

2012-02-05T07:43:00.000-08:00

After beginning this blog, I searched for it to feel how nice it would be to find my own blog and in which found someone else's Modern Apron Blog which is highly developed and established. You know what that means: new blog.

Currently I am eagerly trying new recipes and brainstorming new blog ideas. Let me know if you think you have a genius idea for a blog name and we'll get going again!

Thanks friends! Happy reading!

My Kick Off Boeuf Bourguinonne

2012-01-09T20:27:00.000-08:00

As a new adventure into cooking and adulthood, I have decided to begin a healthy tasty blog. At 24 years old, I feel that now is the best time to begin loving what I eat and letting my health take advantage as well. Although I have set goals for myself and this blog, (to adapt recipes so that they are based on real, quality ingredients and to have fun!) I am a girl that can sometimes be driven by temptation and cannot promise that everything I choose to write about will be extremely healthy. With that said, feel free to use your own judgement on what you feel is best for your own personal eating lifestyle. And yes-- I do believe it rewards and cheating. As long as other meals have left room for your cheat.

So... let's get going. My first escapade in the kitchen began with a Traditional French Dish: Boeuf Bourguinonne. Ironically enough, I am not traditionally a red meat fan. But a hearty meal in this odd January weather seemed fitting. And here is how it began:

1 1/2 pounds of Stew Meat or Round Steak cut into cubes will do just fine.

Start by browning meat on all sides in a large pot on the stove at medium-high heat. While it is browning take some time to cut up your Baby Bella Mushrooms, your Sweet Red Onion and between 3-4 cloves of garlic, depending on your love of garlic of course.

Cooking with bold veggies will reduce the need to use high fat or sodium seasonings.

I sliced my veggies thick and wide as to provide a plethora of flavors while eating this delicious French dish. Take a look at your meat after about 10 minutes of turning. Once almost all brown add in sliced carrots, onions and garlic. Get excited! Here comes the best part for this wino!

Add 2 cups of Red Wine. I used a Cabernet Sauvignon and it was DELISH!

Add 1 Tablespoon of Parsley, Cover and let simmer for about 25 Minutes under Medium-Heat, stirring occasionally. Then toss in Asparagus. Let simmer for another 10 minutes and finish it off by adding your mushrooms. Watch closely until Mushrooms are done and TA-DA: Boeuf Bourguinonne.

I served my dish with a sweet potato and a glass of what other than: Cabernet Sauvignon.

The smell of this dish encouraged my roommate to admit how excited she truly was for this new chapter in my life.

And dinner is served!

I'd be so lucky to have feedback on this recipe.

This recipe was adapted from Sparkrecipes.com