Meat & Potatoes

I couldn't resist sharing this roast. It was delicious!

First, the cut. Personally I prefer chuck or brisket. You can certainly use top round, bottom round or london broil. How you cook it is completely up to you (stovetop, oven or slow cooker), a roast needs a moist heat, because the cuts of meat generally used are not rich in fat so you'll be cooking it for a long time over a low flame for optimum tenderness.

Get ready for a super easy recipe!

3-5 pound lb. chuck or brisket

3 garlic cloves finely chopped

1 sprig of rosemary

7-8 red bliss potatoes quartered

1 1/2 cups of baby carrots

1 cup of red wine

coarse sea salt and fresh ground pepper

It's important to let your meat mellow out a bit before you cook it, so take it out of the fridge and let it sit for about 20 minutes (wrapped) before you do anything else, in fact you can take this time to chop your garlic and potatoes. So when you are ready, set your heat to medium and place your big ol' heavy bottomed pot down on it!

Drizzle 3-4 tbsp. of olive oil and then turn your attention over to your beef. Next, you will salt and pepper

the beef on all sides a good amount, you want to lightly crust it with the salt & pepper. Time to brown (very important!) this is where you get the magnificent taste. Brown all sides of your beef until they are brown and caramelized, oh yummy! Next, add the wine, garlic & rosemary, lower the heat to a simmer and let it cook for 3 1/2 hours. Make sure to close your pot tightly. Lastly add the carrots and potatoes and let those cook for another 30 minutes or until tender.

Steamed or sauteed green beans are a great side for this dish.

Enjoy!

-E

Movie Night

The weather in California is extraordinarily cold, very cold.

I've got a husband who's under the weather and a netflix queue brimming with flicks...

Enter the Banksy documentary or was it the Mr. Brainwash documentary??

The Movie

I remember it like it was yesterday, Brian and I, high on the excitement of just being married decided to skip the Banksy opening. Young love. Anyway, I'll always associate Banksy with that feeling. That lovey-dovey-mushy feeling. Watch this documentary, it's great. Wether you are familiar with street artist or not it's a good watch.

The Meal

Like I said, it's cold.

Yes! The perfect time for something warm!

I'm a girl who likes to keep things simple and there is nothing easier than a one pot meal.

Enter the beef stew.

1 pound of chuck cubed and lightly dredged with flour

1 1/2 cup of carrots chopped

1 1/2 cup of celery chopped

1 1/2 cup of russet potatoes cubed

1 pack of mushrooms halved

3 garlic cloves diced

1 1/2 tsp salt

1/2 tsp pepper

8 ounces of tomato sauce

1 package of Lipton onion soup mix

4 cups of water

In a large pot, warm olive oil (about 3 tablespoons). Once the olive oil is nice and hot add your cubed/flour dredged chuck and brown it. Next, add garlic, tomato sauce, Lipton onion soup mix and 4 cups of water, you can substitute the water with a nice dark beer. Cover and let this simmer on low heat for 2 1/2 hours and then add the carrots. Let that simmer for 30 minutes then add the rest of your veggies, raise your heat to medium and let that go for another 30 minutes covered.

By now this stew has been on the stove for over 3 hours. It's time to eat!

This is truly one of my all time favorite meals, if I want to mix it up I can add Barley or peas.

The most important thing about this stew is it's base. Take a little bit of this and a little bit of that and make it your own, kinda like what Mr. Brainwash!

Enjoy!

E.

Little Tostadas

I like to have a snack/appetizer at the ready for my husband when he comes home from work and let him decompress in front of the television for a minute before he jumps into action. He is a great Daddy, what can i say:)

Be advised to make these close to the time of serving as they will get soggy, just like nachos.

These mini tostadas are made with some leftover food. Goodies like these are a great way to get the best use out of the extra food in your fridge.

I used Tostitos Scoops, leftover black beans *recipe below, spicy guacamole *recipe below, crema mexicana & a radish sliver.

the black beans

1 can of black beans

1 garlic clove crushed

1 roma tomato

onion chopped about 2 tablespoons worth

cilantro chopped about 2 tablespoons worth

a pinch of cumin

Begin with a drizzle of olive oil in a warming pan (medium heat), add the black beans (no need to drain). Next add the crushed garlic and let simmer for ten minutes then add the rest of the ingredients until the beans are fully cooked (another five minutes or so)

the guacamole

1 medium avocado

juice of 1/2 a lime

1 serano chile

a small handful of cilantro

1 tablespoon of sour cream

salt to your liking

In the blender add all of the ingredients and blend until the mixture is smooth. This guacamole is also great for taquitos and flautas.

the construction

Plate your 'Scoops' and dress with a dollop of black beans then follow that with a smaller dollop of spicy guacamole, crema fresca & radish.

You can certainly make this as a tostada or hard shell taco if you'd like, it's pretty healthy and vegetarian friendly too.

enjoy! e

Tilapia, my only fishy friend

Hardly 'fishy' at all, tilapia is a fluffy, tender & light fish. It is not intimidating or offensive. Yes, offensive as in the smell. I've heard it said that fish shouldn't smell fishy if it's fresh and yet all fish smells fishy to me, wether from the market or freshly caught. My loathing of anything seafood started at a young age, but very recently my sister made one of the best tilapia filets I could ever wrap my picky taste buds around. I will share that recipe soon! For now here is my interpretation which I have paired with my creamy, zesty penne pasta. This recipe is perfect for two, but you can adjust the ingredients to suit your needs. I suggest making the pasta first.

the fish

2 tilapia filets

1/2 cup panko

1 egg beaten w/ 2 tablespoons of water

1/4 teaspoon lemon thyme salt

1/4 teaspoon pepper

Set aside a bowl with the egg mixture and a flat plate with the panko breading. warm a pan or skillet (medium heat) drizzle with 2 tablespoons of olive oil. Dip the tilapia into the egg mixture, season with thyme lemon salt and pepper. (if you cannot get your hands on the lemon thyme salt just zest some lemon into some salt and add dry thyme) Next coat the tilapia with the panko on both sides and fry for about 3 minutes each side or until golden brown.

the pasta

1 cup of uncooked penne pasta

3 tablespoons cream cheese

2 tablespoons sour cream or creme fresh

5 basil leaves chopped

2 roma tomatoes chopped

1 garlic clove chopped

zest of one lemon

salt & pepper to taste

Cook pasta in boiling water, remember to salt your water. Once pasta is al dente, drain and set aside. In a pan add cream cheese, sour cream, lemon zest and pasta, let it warm and congeal then add tomatoes and basil. Salt and pepper to your liking. And done!

Enjoy! e

Don't call it a comeback

I have taken a sabbatical of sorts from Beet because sometimes life gets in the way of things. I get busy with the kids or family, laundry, birthdays, work etc. Am I lazy? Maybe. I cook regardless, but to take pictures of the meals, upload the pictures, edit the pictures...Well, you get the picture. My sister recently told me that Harriet Tubman let certain things go in order to do her selfless work. Even Dr. Laura lived by the same rule as a working mother. So there you go something Harriet Tubman, Dr. Laura & I have in common...The only thing we have in common.

If I were on cribs, I'd say this is where the magic happens. This is my modest stove. I have just begun to organize my kitchen. Over the last couple of months I've added to my culinary arsenal, mostly baking needs and spices. I am looking forward to sharing. It feels great to be tapping on the keys again!

xoxo-e

Coco-Nut!

You know those days Momma said there'd be?

These rich and decadent babies will make those days disappear!

I've had mad love for the almond-coconut-chocolate combo for years. This trio is the same you'll find in an Almond Joy bar (my Dad's favorite).

For the cupcake batter:

Prepare cake mix following directions on the box, but replace half of the water with mayo.

MIx on medium speed until smooth, fill cupcake tins halfway and bake. Remember to preheat your oven!

I like to use Betty Crocker's Triple Chocolate Fudge cake mix.

For the icing:

2 3/4 cups confectioners sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons evaporated milk

1 teaspoon vanilla extract

Sift the dry ingredients together in a bowl.

In a separate bowl combine butter, evaporated milk & vanilla extract and mix until fluffy.

Gradually incorporate the dry ingredients into the wet ingredients and mix until smooth.

For the topper:

1/2 a cup of shredded coconut

1/2 a cup of crushed almonds

1 tablespoon of butter

1/2 teaspoon of granulated sugar

Heat a medium size skillet over low heat. Add butter and sugar.

When the butter has melted add the almonds, stir occasionally for 2-3 minutes.

Add coconut flakes and stir until the flakes are light brown.

Careful not to burn your flakes.

Let your topping cool completely.

Once the cupcakes have cooled you'll ice them and sprinkle them generously with your crunchy topping.

Enjoy!

This one is for you Dad!

Think Green

My husband & I decided to have a meat free week. We have some beautiful homegrown tomatoes and about three pounds of broccoli...What to do?

The hubby pitched in with a healthy, velvety smooth broccoli soup, garnished with an herb goat cheese and raw almonds. It is a Gordon Ramsay recipe that takes no more than twenty minutes prepare. http://www.bigoven.com/recipe/161419/broccoli-soup-gordon-ramsay

It was delicious as is, but for a bolder flavor I suggest adding 1 garlic clove in the blender & chopping fresh tarragon and chives into the goat cheese.

This salad is light, tangy and easy to prepare. Right up my alley.

It is a basic caprese salad over greens.

In a medium salad bowl combine 2 finely minced garlic cloves, 2 large chopped tomatoes, 6 chopped basil leaves, 1/4 cup of chopped mozzarella cheese, a splash of balsamic vinegar, a drizzle of olive oil and salt & pepper to taste. Serve over a bed greens, no dressing necessary. You can also have it over some nice crusty bread.