Week of Feb 19 2017

Pot Roast (oven cooked)

Mon - Patty Melt
Tue -   Pot Roast
Wed - Pancakes and Omelettes
Thur - French Dip Sandwiches
Fri - Spaghetti alla Margherita 
Sat - Grilled Cheese and Tomato Soup

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Pot Roast (crock pot cooked)

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. 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. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Pancakes and Omelettes
My duaghter Amelia's birthday! Mickey Mouse Pancakes!
Pancakes - use pancake mix and follow directions for mixing.
Heat a griddle or large non-stick skillet to medium (325 on the griddle). Use a large scoop for Mickey's head and a leveled small scoop for each ear. Wait to flip until bubbles form. Cook to golden brown on each side and cooked through. Pancakes are temperamental, if they burn too fast turn down the heat.

Link to Food Network Omelette video above.


French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

               OR left over pot roast, sliced

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle deli meat with grill seasoning or salt and black pepper. cut rolls in half, butter and toast in broiler or toaster oven.

To assemble sandwiches, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

Spaghetti alla Margherita 

2 cups cherry tomatoes
3 garlic cloves in skin

1/2 cup loosely packed, fresh basil
1 tbsp fresh, Italian parsley
1 cup diced or shredded mozerrella and/or parmesaen
1 lb spaghetti pasta
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt/black, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retain 1 cup of pasta water if blending sauce) Chop basil and parsley. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together with spaghetti and balsamic vinegar, enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and herbs, enjoy.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

Grilled Cheese and Soup

8 slices of bread

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.