Friday, May 21, 2010

Yankee Doodle Pot Roast ™

 What can be more all American than a pot roast. This is an easy recipe for a classic. I've used a sirloin roast for this recipe but this will work for most kinds of roasts.

1  4 lb sirloin roast
2 cloves garlic cut into slivers
1 onion peeled and quartered
5 medium potatoes, rinsed and quartered
1 lb package rinsed carrots, broken in half
1/4 tsp each: lemon juice, dried parsley, tsp ground pepper
1/8 tsp salt (optional)
1/8 c olive oil
1/ 2 c - 3/4 c water

Preheat oven to 350 degrees.

Peel and quarter onions. Rinse potatoes well and quarter. Rinse carrots well and break in half. Arrange vegetables and water in roasting pan. 


Put sirloin roast in roasting pan. Season roast with salt, parsley, pepper on both sides.
Make small slits all over roast with a knife to form pockets. Place garlic slivers in pockets. 


Combine olive oil and lemon juice in measuring cup.  Stir and pour over roast. 
Place roast in oven and cook for approx 2 hours or until roast is done.


Serves 8.

Wednesday, May 19, 2010

Simply Gravy ™

This is a very simple recipe for a basic beef gravy.  I used the juice and the drippings from a roast, but you can also use canned beef broth if needed.  If you're using liquid from your roast, you can pour the liquid through a strainer to catch any of the excess fat. 




2 cups beef broth (from roast liquid or canned low sodium broth)
2 T flour
1/4 tsp pepper
1/8 tsp salt (optional)

Into a 2 cup measuring cup, pour liquid through a strainer to catch excess fat. Combine broth and flour. Stir with a fork to dissolve flour to prevent lumps. 

Heat skillet over medium low heat.  Pour beef broth mixture into pan. Using a wire whisk, stir broth continually for 8-10 minutes or until it reduces to desired thickness.


Serves 8 (2 T)

Tuesday, May 11, 2010

Egg Drop Soup

This is a super simple, yet satisfying recipe for egg drop soup.


2 cans low sodium chicken broth 
1 egg (gently beaten)
1 tsp corn starch
1/4 tsp pepper
1/8 tsp salt (optional)
2 T green onion 

Crack 1 egg into a bowl. Gently beat with a fork for a few seconds, set aside.


Bring chicken broth, pepper, salt to a boil in a pan.  Boil for 2-3 minutes and reduce heat to medium low. 

Add egg slowly. As you're adding the egg,  keep stirring with a fork. This will create egg threads. Cook for 2 minutes. Add corn starch and cook soup for 1 minute more or until cornstarch is dissolved. 


Garnish with the green onions.

Serves 4









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