Pot Roast

I know I've made pot roast before and blogged about it. But I tried a new recipe recently and fell in love with the dish. I'm a fan of all root vegetables but rarely eat them. This makes me sad. So, I saw some parsnips and leeks at the farmer's market recently, thought of this recipe, and snatched them up for a hearty dinner. We loved this recipe. It was hearty, tasty, and delicious.

You'll likely see a lot of comfort foods posting on here for the next few weeks or so. The change of seasons brought clouds and rain. With the clouds and rain brought sopping wet running clothes and muddy legs. With the wet running clothes and muddy legs came the desire to eat hearty meals that make the house smell wonderful. So here's the first of many comfort foods to come.

You can easily prepare this roast in a stockpot if you don't have a crockpot or don't want to spend all day waiting for dinner! Steps 1, 2, 6, 7, and 8 are the same. But instead of using a crockpot, place your beef in a large stockpot. Bring the beef broth to a boil. Reduce the heat and cover the stockpot tightly. Simmer for 2 hours. After 2 hours of simmering, add the vegetables and continue to cook, covered, for 30-45 minutes or until the pot roast and veggies are fork tender. Then remove your pot roast and veggies from the stockpot and proceed with the next steps to make the gravy.
Hearty Pot Roast Dinner
from Washington Ranchers, Rathbun Angus Ranch
Yield: 6 servings
Ingredients

• 2 tsp seasoned pepper blend or garlic-pepper seasoning
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 boneless beef chuck shoulder pot roast (2 - 2 1/2 pounds)
• 1 Tbsp vegetable oil (optional if doing step #2)
• 1/2 tsp salt
• 1 pound small red-skinned potatoes, cut in half, or into quarters if large
• 4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
• 2 medium parsnips, cut into 2-1/2 x 1/2- inch pieces
• 1 small leek (white and pale green parts only), cut in half lengthwise then crosswise into 1-1/2 inch pieces
• 1 cup beef broth
• 4 Tbsp water
• 2 Tbsp cornstarch

Instructions

1. Combine pepper blend and minced garlic to season the beef. Press evenly onto all surfaces of beef pot roast. 
2. If desired, heat oil in stockpot over medium heat until hot. Brown pot roast on all sides. Pour off drippings and season beef with salt.
3. Place potatoes, carrots, parsnips, and leeks in bottom of 4-1/2 to 5-1/2 quart slow cooker; top with seasoned pot roast.
4. Pour beef broth around pot roast. Cover and cook on HIGH for 5-6 hours or LOW for 8-1/2 to 9-1/2 hours, or until pot roast is fork tender.
5. Remove pot roast from crockpot. 
6. Skim fat from cooking liquid and measure 2 cups into medium saucepan (add beef broth or water to cooking liquid to yield 2 cups, if necessary).
7. Combine water and cornstarch; stir into cooking liquid. Bring cooking liquid and cornstarch to a boil, stirring constantly; cook and stir 1-2 minutes or until mixture has thickened.
8. Carve pot roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.

Sweet-Potato Beef Stir-Fry

This meal has the potential to be very good.  I say potential, because ours, failed miserably.  Well, not completely.  But, it did remind me why I don't cook red meat.  I never know how to tell if it's done.  And then, I also seem to surpass that point of "Done; stop cooking immediately!" and then we spend 30 minutes extra during meal time just chewing the tough meat.  I even looked up ways to prevent this from happening.  I still failed.  Argh.  No more beef stir fry for us.

But, the ginger mixed with the asian ingredients was very good on the green beans and sweet potatoes.  So, this is why I'm posting it.  I'm sure there are people out there that actually know how to cook beef correctly.  I highly recommend getting yourself a bottle of sesame oil.  This stuff is awesome!  A little bit goes a long way and truly adds that missing ingredient in stir-fry.  It can be found in your ethnic section of the grocery store.

Sweet-Potato Beef Stir-Fry
adapted from Clean Eating July/August 09, reprinted at Kitchen Goddess
Yield:  4 servings
Ingredients

• 1 lb eye round beef steak, sliced 1/8-inch thick, then cut into 1-inch strips
• 1/2 tsp sesame seed oil
• 1 tbsp unsweetened apple butter
• 1 tbsp low-sodium soy sauce
• 1/2 tsp red pepper flakes
• 2 garlic cloves, crushed
• 1 1/2-inch slice fresh ginger, crushed
• 2 cups sweet potato, diced into 1-inch chunks
• 1 cup green beans
• 1 tsp olive oil
• 1 medium onion, thinly sliced

Instructions

1. In a large bowl, mix beef with sesame seed oil, apple butter, soy sauce, red pepper flakes, garlic and ginger.  Set aside.
2. Bring 3 cups water to boil in a medium pot over high heat.  Add sweet potato, cook for 5-7 minutes, until soft but firm.  Remove sweet potato with slotted spoon; do not drain water.  Return water to a boil.  Add beans and boil for 4 minutes, until soft but still firm.  Drain.
3. Add olive oil to a large skillet over high heat.  Once hot, add beef mixture and onion, tossing quickly until done, about 3-4 minutes.  Then toss in sweet potatoes and beans.  Cool for 1 more minute.  
4. Serve!

Shepherd's Pie and Brown Soda Bread

We had an Irish meal for St. Patty's Day.  A shepherd's pie w/ some brown soda bread.  Ron had some Irish Ale as a side and followed up with a green shamrock whoopie pie.  It was a nice, relaxing evening and a lovely end to a beautiful, sunny day (nevermind the fact that we're both sick).  However, preparation for this meal was pretty time-consuming! So, it is certainly something to enjoy when you have a longer period of time to cook.  I'm in a week where I an afford (who am I kidding?) to spare some longer hours in the kitchen.  I've prepped for most of my classes for the next week and I'm about to dive into 3 straight weeks of pure hell.  So, I deserved it :)  Anyway, the bread took about 1.5 hours.  The cookies took about 2 hours (from start to finish).  And this pie?  Well, it was very involved.  I actually decided to make the potatoes the night earlier (~35 minutes) to cut some of the time in half. But, the prep work for the meat part of the meal took a full hour and then some!

Granted, there was some down time in between the steps, but it is certainly not a quick weeknight meal!  The recipe was very easy to make.  I ended up baking the pie in a 8 inch baking dish.  I didn't have a 10 inch baking dish and this recipe makes a ton!  I had no idea what size to use.  I ended up leaving about a 3/4 cup of mashed potatoes out because I didn't think I could pack any more in the dish.  I used very large potatoes, so maybe I used bigger potatoes.  This is why I prefer recipes that give measurements in weight/volume/ounces/etc.  It's easier to make the recipe as perfect as the original chef!  The baking dish worked ok, but it still managed to overflow onto the bottom of the oven.  

The St. Patty's Day meal was generally a success.  Even though the shepherd's pie isn't completely irish (I guess traditional shepherd's pies use lamb.  But, EEK!  Lamb?  No thanks!) the meal was still incredible and a fun way to celebrate Ron's Irish roots.  Plus, it was my first attempt to make mashed potatoes.  They turned out awesome.  They were so quick and easy.  And, I plan to make them often.  The bread recipe is lighter than your traditional bread, but it is a super healthy version.  It does not skimp on flavor by any means.  Ron loved it and that's saying something if it's a lighter/healthy version.  I love Irish oats, so this bread will be made in this household often.  I recommend spreading with apple butter for a delicious breakfast.


I couldn't get a really good picture of the Shepherd's pie when it was cut open.  It actually looked really greasy, so I decided it was best not to post an unappetizing photo.  Even though the pie was good, I doubt I'll be making it again.  It took way too long for the taste.  It was really thick and I'm not such a fan of red meat and bacon.  But, that's just my personal preference.  

Shepherd's Pie
adapted from Food Network (Melissa d'Arabian)
Yield:  6 -8 servings
Ingredients

• For Potatoes
• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 c sour cream
• 1/4 - 1/2 beef broth
• 4 tbsp butter, softened
• 1/2 tsp salt
• 1/2 tsp black pepper
• nonstick cooking spray
• For Filling
• 4 slices bacon, cut into thin strips
• 1 tbsp vegetable oil
• 2 medium onions, chopped
• 1/2 tsp salt, plus 1/2 tsp
• 1 tsp sugar
• 1 lb ground beef
• 2 - 3 medium carrots, roughly chopped (about 1 cup)
• 3/4 c frozen peas, thawed
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp AP flour
• 1 (12-ounce) bottle light or dark beer
• 1/2 c beef broth
• 1 tsp finely minced fresh rosemary leaves
• 1/2 tsp black pepper
• 1/2 c grated swiss or cheddar cheese (I left out)
• 2 tbsp chopped fresh parsley leaves)

Preparation

1. Prepare potato topping:  In a large saucepan, add potatoes and garlic and cover w/ cold water.  Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork tender, about 15-20 minutes.  Drain.  Transfer the potatoes and garlic to a large bowl.  Add sour cream, 1/4 c of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1-2 minutes.  If the mixture is too dry, add the remaining 1/4 c broth.  Do not overmix.  Cover and set aside.
2. Preheat the oven to 350 degrees F.  Spray a 10-inch round baking dish with nonstick spray.
3. Prepare filling:  Heat a large skillet over medium heat.  Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7-8 minutes.  With a slotted spoon, transfer the bacon to a place and set side.
4. Add the oil to the drippings in the skillet and put over medium heat.  Add the onions and 1/2 tsp of salt.  Cook stirring occasionally until the onions are very soft and just beginning to brown, about 10 minutes.  Sprinkle in the sugar and cook until the onions begin to caramelize, about 3 minutes.
5. Stir in the beef and cook over medium-high heat until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, and garlic.  Cook until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour and cook, stirring, until well-blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes.  Cook, stirring w/ a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
9. Add the cooked bacon, the broth, rosemary, 1/2 tsp of salt, and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
10. Spoon the meat mixture into the prepared baking dish.  Spread the potato topping evenly over the beef mixture.  Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
11. Remove from the oven and sprinkle with the cheese.
12. Return to the oven and bake for 10 more minutes.
13. Let rest for 10 minutes before serving.

Brown Soda Bread
adapted from Cooking Light
Yield:  12 servings (1 slice)
Ingredients

• Cooking spray
• 11.25 oz whole-wheat flour (about 2.5 cups)
• 2.25 oz AP flour (about 1/2 cup)
• 1/2 cup steel-cut oats
• 2 tbsp brown sugar
• 1 tbsp wheat germ (I used wheat bran)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 c low-fat buttermilk
• 1 large egg, lightly beaten

Preparation

1. Preheat oven to 325 degrees F.
2. Coat a 9x5-inch loaf pan with cooking spray.  Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife.  Combine flours and next 6 ingredients (through salt).  Combine buttermilk and egg; add to flour mixture.  Stir until just combined.
4. Spoon the mixture into the prepared pan.  Bake at 325 degrees F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
5. Invert bread onto a wire rack; cool completely.
6. Remove parchment and slice!

Beef and Broccoli Orange Stir-Fry

Ron and I love chinese take-out.  Unfortunately, chinese take-out is another one of those foods that I can't seem to eat anymore.  :(  So, I've been working with other ways to satisfy these cravings!  I've turned to making a lot of stir-fry recipes.  Stir-frys can be so fast and simple and such a winning combination of fantastic ingredients.  This stir-fry worked out pretty well and was very, very tasty.  I normally empty the stir fry skillet to brown rice but I decided to use soba noodles to add some more nutrients.  Soba noodles are awesome and buckwheat-rich!


I found this recipe in the Clean Eating magazine but you can easily substitute ingredients.  For instance, you can sub regular linguine or whole wheat spaghetti for the noodles.  You can add chicken strips instead of the beef, etc.  It was very simple to make and only took about 45 minutes total to prep.


My only complaint?  I should've added more broccoli!  I forgot how good broccoli can taste with noodles, especially these ones!

Beef and Broccoli Orange Stir-Fry
adapted from Clean Eating
Yield:  6 servings.  Nutrition per 1 cup:  270 calories, 2gfat (0g saturated), 51g carbs, 4g fiber, 14g protein, 520 mg sodium, 10mg cholesterol (thanks, CE editors!)
Ingredients

• 12 oz soba noodles
• Olive oil cooking spray
• 1 lb lean round steak, pounded to 1/4 inch thickness and sliced into strips
• 1/2 cup white onion, diced
• I used a red onion.
• 2 cups fresh broccoli florets, separated into bite-size pieces
• 1/2 red bell pepper, julienne cut
• 3 tbsp low-sodium tamari soy sauce
• Juice 1 medium orange
• 1 tbsp orange zest
• 2 cloves garlic, minced
• 2 tsp raw organic honey
• 2 tsp whole-wheat flour

Instructions

1. Cook noodles according to package directions.  Drain and set aside.
2. Heat large nonstick or cast-iron skillet over high heat for 1 minute.  Reduce heat to medium-high, mist pan with cooking spray and saute steak for about 5 minutes or until cooked through.  Remove steak, leaving juices in the pan.
3. Mist same pan again with cooking spray.  Add onion, broccoli and pepper and saute over medium-high heat for about 5 minutes or until cooked through.
4. In a medium bowl, whisk together soy sauce, orange juice and zest, garlic and honey.
5. Add steak back to vegetables in pan and pour in soy sauce mixture.  Saute steak and vegetables over medium-high heat for about 2 minutes, then whisk in flour to thicken, about 2-3 minutes.  
6. Add noodles to pan and cook until warmed, about 3 more minutes.
7. Remove from heat and serve!