Did you all have a good weekend? I hope you all got enough sleep. It never feels like it on Monday morning though. I took naps both Saturday and Sunday and I am still tired Monday morning. I'll never win. Oh well though. I did very little cooking this weekend. But I ate well. So lets talk food!
Saturday was date night for Jono and I. after going to look at an apartment (more about that later) we had no idea where to go. We have a few places that we always seem to go to. We wanted somewhere we haven't been. So we ended up at a Japanese restaurant Jono used to go to when he was little. It was amazing. I have never had eel as good as it was there. It was perfect.
Sunday was my little outing with Jane. The show was a little odd. Ok very odd. DIY and wigs and makeup. With lots of alcohol tastings. Very strange. But then Jane showed me a great little Peruvian place. It was amazing!!! I would go back today if it wasn't all the way in downtown. It did inspire me though.
Now back to the apartment. It was great. We both fell in love with it. It is a two story town home with a big patio in the back and a small one in the front. It has 2 bedrooms and 1 1/2 baths. We would have to cut back on some furniture since there isn't a lot of room but It is in Palms and within waling distance to downtown culver city. We still have to get approved for it but I really hope we do and can stop looking.
The one thing I did cook this weekend was a stew of a sort. I learned a Peruvian beef stew recipe from my Aunt when we went on our road trip this summer. After that great lunch yesterday what I really wanted was that stew or something close. Alas I had no stew meat. But I did have boneless/skinless chicken breasts in the freezer. So I modified the recipe to match what I had on hand. Here is the modified version
4 boneless/skinless Chicken breasts
1 onion ( I used half white and half sweet)
3 Tomatoes (depending on size you may only need 2 I had small ones. they also get smaller while they cook)
5 small potatoes
2 TS olive oil
1 TS aji Pepper powder (you may need to go to a Mexican or South American market to find this. it's a very perticular Peruvian Pepper)
1 tsp nutmeg
2 tsp garlic powder
Cut the chicken into bite sized chunks. Marinate with Vinegar and salt and pepper. Leave for about an hour.
Cut up tomatoes and onions. heat oil in big pan and add spices. add the onions and tomatoes to pan.
In a seproate pan cook the chicken just till it begins to brown.
Once the tomatoes and onions start to break up and brown add the chicken.
Stir a few times then cover and turn to low. Cook for an hour.
While this is cooking cut up potatoes onto thick strips and cook in a pan till browned on all sides. Add them to the rest of the stew and continue to cook.
After an hour turn off heat and stir a few more times to make sure the spices cover everything.
Serve over rice or pasta or just plain!
Stews like this are great the day after and I could eat it for weeks. I will have to post the original recipe for you one of these days.
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