I always thought that the second semester of my senior year of college would be quite breezy, and I have quickly realized that this is not the case! While the thought that this is my last round of undergrad classes is relieving, actually getting through the courses and field work is a different story. I had taken on way too many responsibilities this semester, so I spent my winter break working up the courage to realize that it is okay to quit, and that this does not ultimately make me a failure. Having accepted this fact, I quit a part time teaching job that I had taken on, which left me with much more time on my hands. Not only has this new freedom given me the opportunity to allot more time to my academic work, it has also opened the door for me to take up a hobby of mine: cooking. I’ve started picking out recipes that I want to make, and two nights a week I take the time to make a delicious meal for myself, as well as my roommates.
I now would like to share with you lovely people that one that I made last night!
Beef Stew Kabobs
- 1 lb. Beef stew meat
- 1 pack grape tomatoes
- Brussels sprout
- 1 pack of mushrooms
- 1 pepper
- 1 onion
- Preheat oven to 400. When ready, cut up pepper, tomatoes, brussels sprout, and mushrooms. Drizzle with olive oil, garlic powder, salt, and pepper. Roast in oven for 35 minutes.
- Cut stew meat into small cubes, and thick slices of onions.
- Heat up olive oil on stove. When hot, add in meat and onions. Mix in salt, pepper, and garlic powder. Cook until meat is well done enough for your preference.
- Now, for the fun part! Get your kabob sticks ready, wait for the veggies and meat to cool down a bit, and then start creating your beautiful kabobs!
- ENJOY! (I enjoyed them with a side of rice pilaf and a glass of Zinfandel)
Taking some time off of school work to cook can be great for the mind, body, and soul. I’d highly recommend it. HAPPY MONDAY!!!!