My 4 year old has become quite fond of making phone calls. We have a list of important numbers posted in our kitchen and he has taken the liberty of calling some of them when he feels chatty. Last month, he called my mom and dad and requested "special time" in the form of a sleepover. #heartmelt
My parents were (of course) delighted by this request and have changed around their schedules to make it happen three times - on a weeknight, no less! My son proudly tells his teachers "I'm doing the Grandma and Grandpa thing tonight." His preschool has a late start so mornings for him don't have the time crunch that come with other school schedules. That'll all change next year. In the meantime, there are few things in my world that are as awesome as seeing my kids having fun with my parents and hearing the stories from both sides.
My daughters are more amenable to eating meat for dinner than my son, so when he sleeps at my parents' house and has dinner there, it's an opportunity for me to serve something a little different. I was excited to make this recipe from The Kitchn but yesterday was one of those days and I was tied up for so many hours that it would have been impossible for me to make anything other than scrambled eggs for dinner if it weren't for my all-around-lovely babysitter, Wendy. Three huge cheers for her!
I texted her the recipe with my changes, noted below, and I came home at the end of a long day to my home smelling of warm cinnamon, earthy roasted cauliflower, sweet carrots and slow-cooked meat. Mmmm. The hallway leading up to my apartment smelled like roasted sweet potatoes - a favorite in my house. Boy is it nice to go home to that! This dish got enthusiastic thumbs up from everyone. Wendy says the prep was easy – it's a mostly hands off dish. Next time I think I'll try it with lamb, as the recipe calls for. My daughters love veal and we don't have it often so this was a treat!
Veal Stew with Carrots and Cinnamon
1.5 pounds boneless veal stew meat
1.5 teaspoons salt
1.5 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
1/2 large white onion, chopped
3 medium carrots, cut into chunks
2 whole celery stalks, cut into chunks
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 cup red wine
Place the veal in a bowl and sprinkle with the salt, pepper, and cinnamon. Cover and place in refrigerator for an hour, or longer if you have time.
In a heavy saucepan or Dutch oven, heat the olive oil over medium heat and brown the pieces of veal on all sides. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften. Add the tomatoes and wine and stir.
When mixture begins to bubble, reduce the heat to low and cover. Cook for 2 -3 hours, or until meat falls apart when tested with a fork.
Serve with roasted sweet potatoes and roasted cauliflower (Cut, place on parchment paper and drizzle with olive oil. Roast at 400 degrees for approximately 25- 30 minutes).