My husband is originally from Texas, and before I met him, I was a vegetarian. In our house, he is definitely the top chef when it comes to making any kind of beef dish. I have been working on perfecting my pot roast recipe for a while now, and have finally found the perfect blend of ingredients. There is a Sunday pot roast that we love from a local diner, and sometimes I wish we could have it on days other than just Sunday. We actually enjoyed my newly perfected recipe even more than our favorite diner’s recipe 🙂
Beef chuck roast
White potatoes, cubed
3 sprigs each of the following fresh herbs: thyme, rosemary, sage, oregano
3 large cloves of peeled garlic
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon freshly ground pepper
1 teaspoon salt
The process is super simple. I just threw all of the ingredients in the crock pot, and filled up the rest of the way with water. I left the herbs whole on their branches. I cooked it all in the crock pot for 6 hours on high and an additional two hours on low.I used a very large cut of meat though to make quite a few meals, so you may want to adjust that if using a smaller piece of beef. Super easy and amazingly delicious! I even saved the broth for other uses (post coming tomorrow!).
In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
hot dog bun
I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.
Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.
I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!
I absolutely love gnocchi, and was so excited to find some frozen gnocchi recently that are both egg-free and gluten-free. I decided to do something a little different with the gnocchi than what I usually do and paired them with scallops. If you have never had gnocchi before, they are delicious little Italian potato dumplings, and a great substitute for pasta. They are very filling so you don’t need as much as you would with pasta.
frozen scallops (I used 6 scallops per person)
3 cloves of garlic
salt & pepper
I started by lightly browning the garlic in a few tablespoons of olive oil. While that heated up, I started boiling the water for the gnocchi. Once the garlic is lightly golden, I crushed the garlic and reduced the heat to low. Then I added about 5 tablespoons of balsamic vinegar, the juice from one lemon, salt & pepper. I put in the scallops, and covered while they cooked. Once the scallops were about halfway cooked, I turned them over in the pan. When the scallops were closed to being finished cooking, I added in a bunch of cherry tomatoes with the scallops to lightly cook. I also added the gnocchi into the boiling water.
Gnocchi cooks very quickly, so once they were all floating at the top, I strained out the water and rinsed the gnocchi. I combined the gnocchi, scallops and tomatoes and topped with the balsamic mixture left in the pan. To finish the dish, I topped it with a few leaves of julienned fresh basil. So easy and so delicious!
One of my favorite things to make is homemade soup. This one was another new experiment based on what I had on hand. I planted a lot of garlic cloves in the garden, and wanted to find a use for the greens growing from them, so I came up with this soup.
I started by cooking one cup (dry) cous cous. Then I added a small handful of garlic scapes, thyme, and parsley, finely chopped. I started the soup with one pint of half and half and two cups of vegetable broth. I also added zest and juice of two lemons, one tablespoon corn starch (to thicken the soup), two chopped sweet potatoes, corn cut off three small fresh cobs, and a little salt & pepper. I brought the mixture to a boil for a few minutes, then cooked on medium-low for about an hour. The end result was very creamy with a unique taste!