I’ve been very busy. But I’ve decided I want to cook more. Recently I’ve been cooking a lot of things I know how to cook, easy to cook, and something I’m very familiar with. But my friend May cooks a new meal every night! I’m not quite that good. When I get home from work and class I just want to eat. I love to cook but I do it on Sunday and Tuesday (I don’t have class on Tuesdays) when I have time. So I used my chuck roast that I got from McKinnons in Davis Square. I have to say it’s the best butcher shop ever. I put all the ingredients together, put the chuck roast into the slow cooker before I went to bed, woke up and had amazing pot roast. I saved the juices from the pot roast. I made a roux with 1/4 c flour and 1/4 c. butter, put the juices in with a cup of milk (using 2% probably would have been a better idea than skim) and 1/2 c. water. Keep stirring with a whisk on med-high heat so that it reduces and thickens up. Delicious. I put it with a side of sliced baked potatoes. Another night I sided it with sweet potato fries. (I also made a garlic aioli to go with the sweet potato fries) Combine 3/4 c. light mayo, 3 cloves garlic, 2 tablespoons lemon juice, 1 tsp salt, 1 tsp fresh cracked pepper. I mixed it with an immersion blender because i”m lazy and I wanted to do it right. Let it sit for half an hour to an hour before serving.
I made lemon and key lime bars for Easter weekend. I was all about the spring colors that weekend. Dying for spring, less cold, less snow. I used those pre-squeezed lemon and lime juice, it makes it easier because I generally can’t get a cup of lemon juice from a couple of lemons. We went to Mr. Vietalian’s house for Easter. Since Easter is a big deal in a lot of Italian/Catholic households I wasn’t sure how this would go over. We had a large meal. Starting the first course with ravioli, salad, meatballs, and sausage. The second course we had ham, mashed potatoes two-ways, and vegetables. Then dessert. I think that my lemon bars went over okay. My oven is on the fritz still. So I baked it with time in the recipe. When I put the lemon mixture on top the crust broke off and floated to the top. It really does need to bake well. After I baked the lemon mix, LET THE THING SIT! It will firm up. When it came out it was all gooey. I let it sit for a day in the fridge and then covered it with powdered sugar. Came out nice.
Trader Joe’s makes this fabulous salad called the Harvest Chicken Salad. It had a hardboiled egg, chicken, green beans, corn, and a Dijon dressing. After buying 2 in a day I decided it was time to buy the ingredients for a mock Harvest Chicken Salad. I baked the chicken in 400 degrees for 20 minutes, just a little salt and pepper on top of it. Cut it up. Hard boiled the egg, this is the first time I hard boiled an egg. Combined everything on a plate then mixed it with the dijon dressing (mix 1/4c apple cider vinegar, 1/4 c. dijon Mustard, 1/4 c. EVOO, 2 tsp or to taste splenda). It’s really very good, easy and healthy.
Slow Cooker Pot Roast
3 pounds beef chuck roast
- 1/3 cup shoyu
- 1 (1 ounce) package dry onion soup mix
2 teaspoons freshly ground black pepper
- Pour the shoyu and dry onion soup mix into the slow cooker.
- Mix well. Place chuck roast into slow cooker.
- Add water until the top 1/2 inch of the roast is not covered.
- Add the fresh ground pepper over the top.
- Cook on low for 8 hours
Lemon and Key Lime Bars
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 3/4 c lemon or key lime juice
- Preheat oven to 350 degrees F (175 degrees C).
- Blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.