Get out of the kitchen fast with this all-in-one pot Chuck Roast dinner.
Chuck roast has great flavor and is also one of the less expensive cuts you'll find in the grocer's case. It would be tough as a steak, but when you put it in the oven for a couple of hours like this, it comes out moist and tender.
Here's what you need:
* Chuck Roast
* Potatoes
* Carrots, raw or frozen
* One onion
* Salt, pepper, and garlic to taste
You need a heavy roasting pan with a lid - I like a 4 quart cast iron dutch oven.
Spray a little cooking oil around inside the pan, then wash the chuck roast and lay it in the bottom. Spice it, then turn it over and spice the other side.
You can use peeled potatoes or small red or Yukon Gold potatoes with the skins on.
Cut the onion into 4 pieces and chop up one of the pieces to sprinkle around on everything else. Peel the carrots and either cut them in chunks or leave them whole.
If you have frozen carrots, you can also use those.
Put the vegetables in on top of the meat, add salt and pepper if you like it, and about 2" of water.
Now put the lid on and put it in the oven at 325 degrees. After an hour or so check to make sure there's still liquid in the bottom. If you need to, add more water. It generally takes about 2 hours, but check at half hour intervals. When your fork tells you the vegetables are cooked you can either put it on the table or turn the oven down low and leave it until you're ready to eat.
Serve this with green salad, cottage cheese, or coleslaw. If you have some rolls, heat them at the last minute to top off the meal.
Monday, April 13, 2009
Saturday, April 11, 2009
Homemade Rolls for Easter Dinner?
The Bread machine does the hard work - making these homemade rolls a cinch for company dinners.
Mix the following ingredients, then put them into the bread maker:
1 1/2 cups of warm water. Not HOT, not cold, but warm
2 packets or 5 teaspoons of yeast
1/2 cup cooking oil
1/2 cup (heaping) of sugar
3 eggs
3 taspoons of salt
Now add 4 1/2 cups of flour, turn the bread maker on, set to the "dough" setting. When the mixture starts to look like a blob, begin adding more flour, one tablespoon at a time. After each addition, test to see if it's still sticky. If it is, add another tablespoon. When it no longer feels sticky, stop adding flour and leave it alone.
Now you can go do something else for 1 1/2 hours while the bread mixer does its work.
When the dough is ready you'll need a large baking pan - like a lasagna pan or flat cake pan. Grease the bottom and sides well.
When the time is up, sprinkle some flour on a cutting board or well-scrubbed section of counter-top, then turn the dough out onto it.
Start kneading - which means you push it down, fold it over, and push it down again several times. If it gets too sticky, sprinkle on a little flour. When the dough starts to feel like it's pushing back, it's ready.
Pull it apart into chunks about halfway between the size of a golf ball and a baseball, smooth out each piece, and put it in the pan. Keep going until the pan is full. You might have to adjust the pieces a little as you go to try to get them all about the same size and make them cover the pan evenly.
Now grease the tops so they can't dry out, cover the whole thing with plastic wrap or a damp dish towel (NOT a heavy one), and set it in a warm (NOT hot) place for between 45 and 90 minutes - or until the dough is twice as big as it was when you put it in the pan. After about a half hour, turn the oven to 350 degrees so it will be hot when you're ready for it.
Now... put the pan in the oven and set the timer for 15 minutes. When it rings, check to see that your rolls are a nice golden brown. If they don't look quite done, give them another 3 minutes.
Mix the following ingredients, then put them into the bread maker:
1 1/2 cups of warm water. Not HOT, not cold, but warm
2 packets or 5 teaspoons of yeast
1/2 cup cooking oil
1/2 cup (heaping) of sugar
3 eggs
3 taspoons of salt
Now add 4 1/2 cups of flour, turn the bread maker on, set to the "dough" setting. When the mixture starts to look like a blob, begin adding more flour, one tablespoon at a time. After each addition, test to see if it's still sticky. If it is, add another tablespoon. When it no longer feels sticky, stop adding flour and leave it alone.
Now you can go do something else for 1 1/2 hours while the bread mixer does its work.
When the dough is ready you'll need a large baking pan - like a lasagna pan or flat cake pan. Grease the bottom and sides well.
When the time is up, sprinkle some flour on a cutting board or well-scrubbed section of counter-top, then turn the dough out onto it.
Start kneading - which means you push it down, fold it over, and push it down again several times. If it gets too sticky, sprinkle on a little flour. When the dough starts to feel like it's pushing back, it's ready.
Pull it apart into chunks about halfway between the size of a golf ball and a baseball, smooth out each piece, and put it in the pan. Keep going until the pan is full. You might have to adjust the pieces a little as you go to try to get them all about the same size and make them cover the pan evenly.
Now grease the tops so they can't dry out, cover the whole thing with plastic wrap or a damp dish towel (NOT a heavy one), and set it in a warm (NOT hot) place for between 45 and 90 minutes - or until the dough is twice as big as it was when you put it in the pan. After about a half hour, turn the oven to 350 degrees so it will be hot when you're ready for it.
Now... put the pan in the oven and set the timer for 15 minutes. When it rings, check to see that your rolls are a nice golden brown. If they don't look quite done, give them another 3 minutes.
Friday, April 10, 2009
Favorite Banana Bread Recipe
Do you have over-ripe bananas on the counter? Your family is bound to appreciate it if you turn them into banana bread...
Note that this recipe calls for sour milk. This is an old recipe, dating from when people kept a milk cow and sour milk was easy to come by. You probably don't have a cow, so use this easy substitute: Just add a tablespoon of vinegar to the measuring cup before you measure the milk. Do this when you first start gathering ingredients so the vinegar and milk have a chance to blend.
Preheat the oven on to 350 degrees.
Ingredients:
One well-greased loaf pan
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sour milk
1/2 cup shortening
1 cup sugar
1 cup well-mashed bananas
Using a large mixing bowl, beat the sugar and shortening together until they look smooth and creamy. Add the beaten eggs and bananas and mix well.
In a separate bowl, mix the flour, soda, and salt. Be sure you mix these well so the soda doesn't end up all in one spot.
Add the flour mixture and the milk to the banana and sugar mixture and mix it well.
If you like, you can mix in a handful of chopped nuts.
Now put it all in the loaf pan and put it in the oven. Start watching it after about a half hour - it may take closer to an hour to bake, depending upon the size of your loaf pan and your individual oven. Watch for signs that the bread is pulling away from the edges of the pan, then test by inserting a toothpick in the middle. When the toothpick comes out clean, the banana bread is done.
You can also bake this in "individual sized" aluminum pans - remember that with less mass the bread will bake faster.
Note that this recipe calls for sour milk. This is an old recipe, dating from when people kept a milk cow and sour milk was easy to come by. You probably don't have a cow, so use this easy substitute: Just add a tablespoon of vinegar to the measuring cup before you measure the milk. Do this when you first start gathering ingredients so the vinegar and milk have a chance to blend.
Preheat the oven on to 350 degrees.
Ingredients:
One well-greased loaf pan
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sour milk
1/2 cup shortening
1 cup sugar
1 cup well-mashed bananas
Using a large mixing bowl, beat the sugar and shortening together until they look smooth and creamy. Add the beaten eggs and bananas and mix well.
In a separate bowl, mix the flour, soda, and salt. Be sure you mix these well so the soda doesn't end up all in one spot.
Add the flour mixture and the milk to the banana and sugar mixture and mix it well.
If you like, you can mix in a handful of chopped nuts.
Now put it all in the loaf pan and put it in the oven. Start watching it after about a half hour - it may take closer to an hour to bake, depending upon the size of your loaf pan and your individual oven. Watch for signs that the bread is pulling away from the edges of the pan, then test by inserting a toothpick in the middle. When the toothpick comes out clean, the banana bread is done.
You can also bake this in "individual sized" aluminum pans - remember that with less mass the bread will bake faster.
Wednesday, April 8, 2009
Twice-Baked Potatoes
Would you like to serve your family a meal they'll talk about for days? If they like potatoes, these will turn into the meal they beg for.
Start with some large baking potatoes. Unless you have huge appetites or will make a meal of the potatoes, each will serve 2.
You can bake these early in the so you don't have to handle them while they're hot, or wait until a couple of hours before dinner to put them in the oven. If you do it early remember to leave time to get them piping hot again! Bake the potatoes without foil because the skin gets tougher, making a crust that will hold together better while you scoop out the insides.
To prepare 2 large baking potatoes you'll need:
* About 1/4 heaping cup cooked and crumbled bacon
* 1/2 cup of sour cream
* 1/8 cup of butter
* 1/4 heaping cup green onions, chopped up small
* 1/2 cup grated cheddar cheese
* salt and pepper to taste
Cut the potatoes in 2 lengthwise or remove a "cap" from the top - depending upon whether you're serving a whole potato or a half.
Now, scoop out as much of the potato as you can remove without tearing the skin.
Using a large mixing bowl, combine the scooped out potato with the butter and sour cream and beat it with a mixer until the mixture is smooth.
Reserve about 1/8 cup each of the onions, bacon, and grated cheese, then put the rest in with the potatoes and beat it with the mixer until it's smooth.
Spoon the mixture back into the potato skins. They'll be nicely domed and fluffy on top!
If the potatoes had completely cooled, put them in the oven at 350 for about a half hour. Then about 10 minutes before you plan to serve them, top each potato with cheese, onions, and bacon. Put it back in the oven to let them all melt together.
If the potatoes were still hot, they'll only need about 10 minutes more in the oven.
These take a bit of effort, but are wonderful for a special occasion. I first tried them for a birthday dinner - and the birthday boy was more excited about the potatoes than about his gifts.
Start with some large baking potatoes. Unless you have huge appetites or will make a meal of the potatoes, each will serve 2.
You can bake these early in the so you don't have to handle them while they're hot, or wait until a couple of hours before dinner to put them in the oven. If you do it early remember to leave time to get them piping hot again! Bake the potatoes without foil because the skin gets tougher, making a crust that will hold together better while you scoop out the insides.
To prepare 2 large baking potatoes you'll need:
* About 1/4 heaping cup cooked and crumbled bacon
* 1/2 cup of sour cream
* 1/8 cup of butter
* 1/4 heaping cup green onions, chopped up small
* 1/2 cup grated cheddar cheese
* salt and pepper to taste
Cut the potatoes in 2 lengthwise or remove a "cap" from the top - depending upon whether you're serving a whole potato or a half.
Now, scoop out as much of the potato as you can remove without tearing the skin.
Using a large mixing bowl, combine the scooped out potato with the butter and sour cream and beat it with a mixer until the mixture is smooth.
Reserve about 1/8 cup each of the onions, bacon, and grated cheese, then put the rest in with the potatoes and beat it with the mixer until it's smooth.
Spoon the mixture back into the potato skins. They'll be nicely domed and fluffy on top!
If the potatoes had completely cooled, put them in the oven at 350 for about a half hour. Then about 10 minutes before you plan to serve them, top each potato with cheese, onions, and bacon. Put it back in the oven to let them all melt together.
If the potatoes were still hot, they'll only need about 10 minutes more in the oven.
These take a bit of effort, but are wonderful for a special occasion. I first tried them for a birthday dinner - and the birthday boy was more excited about the potatoes than about his gifts.
Sunday, March 29, 2009
World's Most Dangerous Chocolate Cake
This just in from a friend... beware, it's dangerous!
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Saturday, March 21, 2009
Easy Oven / Crockpot Stew for Beef or Chicken
Even if you're working at home all day, sometimes it feels good to reach the dinner hour and have nothing to do but toss a salad or warm some biscuits.
If you like that feeling as much as I do, try this easy stew. If you're going to be home to keep an eye on things, you can put it in the oven with a tight lid. Otherwise, use the crock pot.
Measurements for meat and vegetables depend upon how many you'll have for dinner, and how much you know you can eat. It also depends on what vegetables you like best - no rules here!
So here goes:
Beef stew meat or boneless chicken - cut into cubes about 1" across - sprinkle with garlic if you like it. (I do)
Potatoes - cut them up into 1" pieces if you like them soft, larger if you like them firmer
Carrots - same thing. If you have frozen carrots, go ahead and use them.
Onions - I like to chop them up small, but always leave about a half an onion in one piece for my husband.
Frozen peas - if you like them good and soft, put them in with the rest. If you like them firmer, toss in a handful when you get home and let them get hot while you do the salad and set the table.
Frozen corn - I like to add them in the morning. But again, if you like them crispy, wait until you get home in the evening.
If you're fond of mushrooms, drain a small can of stems and pieces and add them.
Finally, add 1 can of tomato soup and about 1/2 - 3/4 can of water. Of course, this depends upon how much meat and vegetables you're covering. If you've made a big pot full - use 2 cans.
Another tasty variation is to use mushroom soup, or one can of each. This should not look as thin as soup, but needs to be "soupy" enough so that it won't turn hard when it cooks down a bit during the day.
Now, just let it cook all day while you do things that are more fun than standing around the kitchen.
If you like that feeling as much as I do, try this easy stew. If you're going to be home to keep an eye on things, you can put it in the oven with a tight lid. Otherwise, use the crock pot.
Measurements for meat and vegetables depend upon how many you'll have for dinner, and how much you know you can eat. It also depends on what vegetables you like best - no rules here!
So here goes:
Beef stew meat or boneless chicken - cut into cubes about 1" across - sprinkle with garlic if you like it. (I do)
Potatoes - cut them up into 1" pieces if you like them soft, larger if you like them firmer
Carrots - same thing. If you have frozen carrots, go ahead and use them.
Onions - I like to chop them up small, but always leave about a half an onion in one piece for my husband.
Frozen peas - if you like them good and soft, put them in with the rest. If you like them firmer, toss in a handful when you get home and let them get hot while you do the salad and set the table.
Frozen corn - I like to add them in the morning. But again, if you like them crispy, wait until you get home in the evening.
If you're fond of mushrooms, drain a small can of stems and pieces and add them.
Finally, add 1 can of tomato soup and about 1/2 - 3/4 can of water. Of course, this depends upon how much meat and vegetables you're covering. If you've made a big pot full - use 2 cans.
Another tasty variation is to use mushroom soup, or one can of each. This should not look as thin as soup, but needs to be "soupy" enough so that it won't turn hard when it cooks down a bit during the day.
Now, just let it cook all day while you do things that are more fun than standing around the kitchen.
Friday, March 6, 2009
How to Bake Lake Trout / Mackinaw
Ever come back from a fishing trip not knowing what to do with the catch?
Around here the smaller fish get fried. I know - grease is terrible - but they sure taste good fried until the skins are crispy. We use safflower oil to keep it on the healthy side.
But what about the bigger fish? We bake them.
First, determine what kind of fish you have. A Mackinaw has a LOT of fat, and if you don't remove it, I guarantee your house will stink for a few days. You won't even want to eat the fish because you'll feel queasy from the smell.
The fat is located along the belly... you can see the whitish part that you need to remove. Then another layer rests along the top of the back. Carve that out too before you start to cook.
Next, soak the fish in milk for a few hours before baking. I don't know why that matters, but it does.
When you're ready to put it in the oven, pat it dry. Then salt and pepper the inside and add some goodies. A couple of strips of bacon, some chopped onion, and - if you like it - some chopped green pepper. You can also squirt in a bit of lemon juice.
Wrap the whole thing in foil and put it in the oven for about an hour at 360 degrees. If you want the skin to appear browned, remove the foil after about 45 minutes.
Since I don't know the size of your fish, I can't tell you if it will be done in an hour - so take a fork and test it after an hour. If it doesn't look done, leave it another 10-15 minutes and check again. The fish should flake away from the fork when you "pry."
Serve baked fish with lemon juice and/or tartar sauce.
Around here the smaller fish get fried. I know - grease is terrible - but they sure taste good fried until the skins are crispy. We use safflower oil to keep it on the healthy side.
But what about the bigger fish? We bake them.
First, determine what kind of fish you have. A Mackinaw has a LOT of fat, and if you don't remove it, I guarantee your house will stink for a few days. You won't even want to eat the fish because you'll feel queasy from the smell.
The fat is located along the belly... you can see the whitish part that you need to remove. Then another layer rests along the top of the back. Carve that out too before you start to cook.
Next, soak the fish in milk for a few hours before baking. I don't know why that matters, but it does.
When you're ready to put it in the oven, pat it dry. Then salt and pepper the inside and add some goodies. A couple of strips of bacon, some chopped onion, and - if you like it - some chopped green pepper. You can also squirt in a bit of lemon juice.
Wrap the whole thing in foil and put it in the oven for about an hour at 360 degrees. If you want the skin to appear browned, remove the foil after about 45 minutes.
Since I don't know the size of your fish, I can't tell you if it will be done in an hour - so take a fork and test it after an hour. If it doesn't look done, leave it another 10-15 minutes and check again. The fish should flake away from the fork when you "pry."
Serve baked fish with lemon juice and/or tartar sauce.
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