Week of Oct 7, 2012

Sun - BBQ Pork Sandwiches and Sweet Potato Fries
Mon - Beef Pot Roast
Tue - Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes (Rachel Ray)
Wed - Mousaka
Thur - Three Bean Chilli
Fri - Chili Mac

Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large yellow onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped
8 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon rosemary
5 cups stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Directions
Add all (except potatoes) to roasting pan or oven safe pot. Add stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil for 3 hours at 350. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more hot stock if need. Cover with foil. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.

http://www.foodnetwork.com/recipes/braised-bockwurst-and-warm-vegetable-hard-cider-kraut-with-german-style-potatoes-recipe/index.html

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella or cheddar/mozzarella mix, or Italian mix)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled

1 cup béchamel (white cream sauce) or alfredo sauce

NOTE: I will be using homemade sauce see week of August 26, 2012 for recipe

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

3 Bean Beef Chili

1 lb ground beef

1 15.5 oz can Pinto beans

1 15.5 oz can Black beans

1 15.5 oz can Kidney beans

2 14 oz cans diced tomatoes (use ones with chilis, for hotter chili)

1 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

2 cups beef stock

Salt and pepper to taste

1 tbsp oil

Brown beef, drain. In a large stock pan sauté onions and bell peppers on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, and stock to pan. Bring to a boil. Boil over medium heat for at least 30 minutes. OR cook in slow cooker (with the browned beef) on high for 6 hours. Taste and add salt and pepper accordingly.

This makes a lot of chili! You can refrigerate, after cooling completely, for up to 3 days or freeze for up to 6 months if in an airtight container.

Chilli Mac -

2 cups macaroni, cooked and drained

2 cups left over chilli (or 2 can prepared chilli)

1 cup shredded cheddar cheese

chopped onions, if desired

Mix chilli with pasta in a sauce pan and heat over medium heat until warm. Take off heat. Stir in cheese. Top with onions, if desired.