dinner

All posts tagged dinner

Crock Pot: Pot Roast

Published January 18, 2016 by lynn k scott

With the rising cost of meat, I do my best to never pay more than $3.00/lb for meat.  Growing up, I despised pot roast because my mother cooked in a gravy and was very fatty.  Gravy and mayonnaise are my arch-enemies in the food world.

I have conceded that in order to keep a variety of options available for my family’s dinner needs, I would make pot roast for them.  If they would just agree to be vegetarian, it would help so much.  There are so many choices.  Alas, I digress.

With pot roast, you can season it and just put it in the crock and be done with it.  I will actually quarter potatoes, add sliced carrots (and celery if I have it) to the bottom of the pot.  I lightly season the veggies with a bit of salt and pepper.

I then season the roast, on both sides with salt, pepper, onion and garlic powders.  I prefer to sear the meat on both sides before adding it to the crock pot to begin its slow cooking journey.  The searing is a completely optional step.  I don’t always do it, but when I have the time, I do.

Set the roast on top of the veggies.  I had a cup or two of homemade vegetable stock.  I rarely use chicken or beef stock.  Making veggie stock from scratch guarantees me it’s gluten-free.  With preparing the pot roast this way, it doesn’t cook in a gravy, but I can use the drippings to make a gravy, should some be requested.

Add the lid, set the timer on low for about 5-6 hours (depending on size of roast).  When you return home, the house will smell wonderful and dinner and the side dish is done.  A nice salad would compliment this dish, but again, it’s optional.

 

Advertisements

Crock Pot: BBQ Pulled Pork

Published January 15, 2016 by lynn k scott

Before heading out the door for work yesterday, I managed to start the crock pot so dinner would be done when I arrived home.

I had thawed some boneless pork roast.  You can use the bone-in kind too, but you just have to remove it from the bone.   That’s a time-consuming task that I’m willing for forego the majority of the time, esp. when we’re talking pennies on the dollar for boneless.

I cut the meat into chunks and placed them in the crock pot.  Then sprinkled with salt, pepper, cumin and paprika.  After giving the meat a quick toss so spread the seasonings around, I added about a cup or so of (homemade) vegetable stock.  I then added roughly a quarter cup of BBQ sauce (gluten-free, of course).  Gave then crock a quick stir, add the lid, set on low for 6 hours and off to work I go.

When I come home, the pork chunks are a bit browner and ready to be shredded.

wp-1452890540243.jpg

The easiest way to shred these is put the pork in a bowl with some of the cooking liquid (1/4-1/2 cup or so).  Take your hand mixer and begin shredding.  No need to tear apart with two forks, the blender is king for this task!

wp-1452890547724.jpg

Once the pork is shredded, you can add a bit more liquid if you think the meat needs it.  If not, you can add more BBQ sauce or serve it on the side.  Take the shredded meat, pile onto a hamburger bun and enjoy.  When I could still eat hamburger buns, before I added the top of the bun, I’d add some mayo-free coleslaw.  Heaven on a bun!

wp-1452888614292.jpg

Sweet Potato and White Potato Gratin – Thank You ALL!

Published January 13, 2016 by lynn k scott

Originally posted on What’s For Dinner Mom, I had to share this yummy-looking recipe.  Not only is it gluten-free, but it uses some of my favorite ingredients:  potatoes, sweet potatoes and Swiss cheese!

Comments disabled here, so please comment on original post.

What's for Dinner Moms?

500 Follows!

Thank you! Thank you! Thank you! I hit my 500th follower yesterday! It took 2 1/2 years for me to get to 300 followers (I really don’t count my first year of blogging) and only 3-4 more months to get to 500. Thanks to HarsH ReaLiTy and Dream Big, Dream Often (click for links to these blogs) I have finally started to learn how to grow my blog. With time and patience it has been paying off. Thanks to all!

Sweet Potato & White Potato Gratin

I love snow days! Really, I do. I love having my kids home all day. Well, my son had a snow day but because my daughter is in virtual school there are no real snow days. I had a meeting canceled. Then dance class and then music lessons were canceled due to the weather so we had a wonderful whole day at home! All day at home. That does not…

View original post 411 more words

Crock pot: Beef Roast

Published March 19, 2015 by lynn k scott

Sadly, I have no idea what roast this was.  It was wrapped in a cute little netting.  I know, it’s sad.  Forgive me.  The day before yesterday, when I made this, I only had 4 hours sleep.  I’m shocked I actually made it all day, including starting dinner.

I didn’t use my seasoning shaker.  Another pathetic excuse….it was dirty and I didn’t feel like washing it.  What?  At least I’m honest.  Onto the meal.20150318_062048

Either slice some potatoes or onions and lay it on the bottom of the crock.  I usually use onions, but felt like potatoes this time around.  The veggies become your “rack” to set the meat on.  Season meat and set on the potatoes and/or onions you already put in the crock.

20150318_063136Peel and quarter potatoes.

If you lazy cook like me, if you have red or yellow potatoes, you can just wash and quarter them, as they don’t require peeling.  Arrange them around the roast.

Next peel and rough chop some carrots (an inch or two in length).  Place them around the roast, on top of the potatoes. Add about a half to a cup of water.  If you want to make gravy, add another half cup or so.  I actually cover the potatoes, because I personally, like the way they turn out when immersed.20150318_063905

I set it to cook on high for 6 hours.  It was very tender, but I think four or five hours would have been better.  It was a fairly small roast; about three pounds.  Another quick dinner.  This time, the sides were already included.

Crock pot: Whole Chicken

Published March 19, 2015 by lynn k scott

This morning I put a whole chicken in the crock pot.  I’m so proud of myself for using the crock pot three nights this week.  It truly is a time saver.

20150319_054616

It’s a simple recipe.  Again, it’s easily adaptable.  As you can see, I’m using a whole chicken, some olive oil, an orange, an onion and a seasoning mix.

I found the seasoning shaker at a yard sale for 25 cents.  It was the best quarter investment ever!  I am able to premix my seasonings with ingredients I have on hand.  No pre-made seasoning mixes for me.  Best part is I get even distribution of the seasoning.  This particular blend  consists of salt, pepper, onion powder, garlic powder and paprika.

The orange and the onions are quartered and will be in the cavity of the chicken.  I cut and set them aside prior to preparing the chicken.  I also use another container to hold a small amount of olive oil.  This way, there is no cross-contamination risk with touching the chicken then the oil bottle.

20150319_055306 I  rinse and pat the bird dry with some papertowels.  I sprinkle a little seasoning in the cavity, add the produce and tie up the legs.  Then I flip it over, breast side down.  Drizzle a bit of oil.  In the crock pot, it’s not really necessary, but it helps the seasoning adhere better.  Lightly sprinkle with the seasoning mixture and then flip it over.

If you lift the skin over the breast, your hand can go under the skin and loosening the skin will allow you to season the breast. After you loosen the skin, shake some seasoning in your hand and then wipe on the chicken breast.  Which, while I am typing this, I remember that I loosened the skin from the breast and didn’t add the seasoning.  Oh well….next time.

Now, drizzle a bit more oil.  Shake seasoning over the entire bird.  That’s it.  Simple, right?

20150319_060026

Place chicken in the crock pot.  I add about a half of a cup of water.  You don’t need much.  Cover and cook.  I set mine on High for 5 hours and the crock will revert to “warm” until I get home.   You get to pick which side dish(es) you’d like to add.

ENJOY!

Crock Pot Corned Beef

Published March 17, 2015 by lynn k scott

I live paycheck to paycheck.  That being said, I had to wait until payday, add my absent-minded memory in the mix and there I was scrambling yesterday to hunt down some corned beef to prepare this morning.

I went to one store; they only had point cut (blah!).  Then another store was completely out of any cut.  Ok, what’s going on? Is there a corned beef shortage I don’t know about?  Called another store, close to my daughter’s sitter.  They had some.   (YEAH!).  No, not yeah.  I get there and they want $5.99/lb.  Seriously…$30 for one piece of meat.  It’s not prime rib, for goodness sake!

The hunt continues and I managed to get it at Costco.  Now I was going for a flat cut, but I settled for round, because that’s what they had and I had tried five stores by this point, my dogs were waiting for me at home and I still needed to make dinner on top of my normal night routine.  I ended up paying $20.28 for one piece of meat.

I know beef prices are getting out of control.  I have never paid that much for corned beef – EVER!  I mean, don’t they know the history of the Irish? Don’t they realize we’re not generally well off to afford food at those prices?  I mean many of us are trying to catch those blasted leprechauns for their gold ya know.

If it wasn’t one of my favorite meals, I’d have told them what I thought of their outrages price hikes.  Heck, at this rate, I’ll be back to eating potatoes for my main food staple.

Now that I have secured my precious cut of meat, for the holiday that acknowledges the green in all of us, it’s time to get ready to cook that delicious, mouth-watering, can’t get enough of it, corned beef.

You could do the whole boil on the stove method, where you have to be home for hours on end, or you could simply use the crock pot.  I have been using this method for over 5 years and it’s simply the way to go.  I never looked up how to cook corned beef in the crock, but this is how I do it, it works, it’s yummy and I’m only sad I can’t do two at a time.

Crock Pot Corned Beef

  • Open corned beef package and empty into crock pot.
  • Remove the seasoning packet.
  • Fill with water until meat is covered.
  • Add seasoning packet (optional)
  • Add 1/4-1/2 cup white vinegar.  (I eyeball it, so I don’t have an exact measurement)
  • Put lid on
  • Set timer for 6-8 hours

It’s really that simple.  Always turns out perfectly.  If you want actual slices, versus pieces, then I would lean toward the 6-hour cooking time.  By 8-hours, it should pretty much fall apart.  This is where you see what your skill level is when removing it from the crock to platter it.

ENJOY!

Reclaiming HOPE

Learning to Live Well With Fibromyalgia

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Skipping Stones

Musings of a Mindful Disciple

Fearless

Diagnosis of a Chronic Disease Turned My World Upside Down

XP NUGGETS

Your daily source of positivity, motivation and inspiration: Available for you in a charming consumable nugget!

Fact Based Truth

Truth based on facts

The Recipe Hunter

Cook and Enjoy

The Purple Almond

Where food is medicine.

Wedbites

"The Most Important Part of the Most Important Day of Your Life"

Mommy Usage

Perfectly Imperfect. Always Working Toward Better.

But I Smile Anyway...

Musings and memories, words and wisdom... of a working family woman