"Recipes are meant to be shared"...Ann Thibeault

Sunday, March 10, 2019

Pot Roast

Was up early again yesterday so decided
to make a Pot Roast with
a boneless inside blade roast.

I never use an actual recipe for pot roasts.

I browned the roast well in a cast iron skillet.

When the meat was browned I added to 
cut up white onions, a head of peeled and 
cracked garlic cloves and two stalks of celery
cut into 2" pieces.

Sauted until onions softened and started to just turn golden.
Added beef broth and a squirt of tomato paste, 
seasoned with rosemary and salt and pepper.

Covered and then into a 350°oven for about 3 1/2 hours. 

I turned the meat over twice. 

I had originally intended to serve for
dinner with mashed potatoes and vegetables

but given the choice, Moe decided he would
like a pot roast sandwich for breakfast
on one of my homemade sourdough baguettes. 

I made him  few fries to with his sandwich. 

Thursday, March 07, 2019

Grilled Chicken and Grilled Vegetable Stacks

Bought two cookbooks last week
at our Vancouver Island Library.

Both were Donna Hay Cookbooks.
And such a deal.  Just $2.00 Each. 

I cooked two meals out of one of these books
(so far)

The Asian Chicken Soup 

and last night's dinner

Grilled Chicken and Grilled Vegetable Stacks.

I made a couple of very minor changes.
including seasoning the chicken with garlic.

Next time I will also add garlic to the olive oil, and lemon
for the vegetables. 

Grilled Chicken and Grilled Vegetable Stacks

Adapted from Donna Hay's
The Instant Cook

Reminds me of a warm salad.

1 or 2 chicken breasts sliced horizontally into paillards. 
(I used one large boneless chicken breast )
2 red peppers sliced into 6 pieces each
1 eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
3 tablespoons olive oil
1 to 2 lemons depending on size
Salt and fresh ground pepper
1 minced garlic clove
1 tablespoon homemade pesto
1/2 cup Hellman Mayo

Preheat grill.
Drizzle olive oil, juice of lemon, salt and pepper over
vegetables. Toss to make sure all pieces are coated.
Rub chicken with garlic and then drizzle with olive oil, lemon
juice, salt and pepper.
Place vegetables on grill. When vegetables are almost done add the
chicken. Turning once or twice. Chicken will cook quickly.

While chicken and vegetables are on the grill, mix the pesto into
the mayo and set aside.

To serve : Place vegetables in layers with the arugula. Finish
with the grilled chicken, Arugula and a dollop of the pesto
mayonnaise sauce.


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