Wednesday, January 25, 2012

Mom's Pot Roast

I'd like to share a recipe my mother gave me many years ago. I'm not sure where she got it, so cannot attribute it to any certain cookbook, magazine or newspaper. It is, though, a unique and delicious one! Some of the ingredients as they stand alone may sound strange, but the combination is quite flavorful and makes for a very tender roast. The original recipe was done on top of the stove, but I've been making it in the slow cooker for quite a while. It could also be done in the oven.

Mom's Pot Roast

1 4-5 lb. beef roast
2 Tbsp. oil
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 cup apple juice
1/4 cup apple cider vinegar
1 (4 oz.) can mushrooms, undrained
2 Tbsp. dried parsley

Brown meat in oil; transfer to slow cooker. In bowl, combine remaining ingredients; pour over meat. Cover and cook on Low 7 - 8 hours, or until meat is tender.

Remove meat from slow cooker and let rest a few minutes. Add 1/2 cup water to sauce and turn slow cooker heat to High. Combine 2 Tbsp. cornstarch and 2 Tbsp. cold water; stir into sauce. Heat until thickened. Slice meat and return to sauce in slow cooker.

Delicious served with hot buttered noodles and salad.

My sister does a very quick vinaigrette salad dressing. Mix well equal portions of honey and apple cider vinegar. It is a bit thinner than some dressings, but delicious! If you want a thicker dressing, whisk while streaming in oil; the typical ratio is 1 part vinegar to 3 parts oil, but it can be adjusted to suit your taste.

On another note, I'm still working to get the hang of blogging! There are a lot of ideas flying around in my head - hopefully I can implement some of them soon. There are some amazing blogs out there, and I hope to have one some day. Meanwhile, I'll keep working at it.

Back soon!

Sunday, January 22, 2012

A Warm Meal on an Icy Day

Everything is still coated with ice this morning, left over from the winter storm night before last. It's beautiful to look at, but treacherous for walking or driving. It's a good day to stay in and cook. And maybe later take a break with a book, a blanket and a cup of tea.

A lot of my cooking is not done by "recipe", but by just doing it - a technique, I guess you'd call it. Today's dinner is like that. I just started it in the slow cooker, so it should start smelling great soon.

Slow-cooker Ribs & Sauerkraut just has a few ingredients and is simple to throw together. In 6-quart slow cooker place 1 (16 oz.) can sauerkraut, undrained. Stir in one apple, cut into large chunks, along with about 2 Tbsp. brown sugar. Place boneless country ribs on top (my package was about 2 lbs.). Cook on Low for 7 to 8 hours, or until meat is tender. This will serve 4.

The liquid in the sauerkraut helps tenderize the meat - it will be fork-tender when done! I usually use a Granny Smith apple, but any firm variety will add that bit of texture and sweetness. And with a diabetic in the household I use a sugar-free brown sugar blend, but only use half as much.

Add mashed potatoes (home-made, of course) and applesauce - and dinner is done!

We'll all enjoy rice cereal squares for dessert. Yum!

Today's Food Fact: Did you know cream of tartar actually comes from grapes? It comes from deposits on the sides of wine casks during the process of making wine.

A Beginning and an Introduction

Hi! I'm Grammie (that's what my grandsons call me). Welcome to my kitchen - come in and sit a while. Grab a cup of coffee or tea and relax with me. If you're like I am, you don't get to relax often. I guess we're all just too busy these days.

My idea for this blog is to provide cooking information, recipes, helpful hints, and sometimes non-food- related things like quotes or maybe a joke or two.

I know there are a lot of food-related blogs around, but maybe there's room for another. Blogging is new to me, but I decided to jump right in! I'm a housewife, mother and grandmother - not a food professional at all. But I have learned a few things over the years, and am perfectly willing to learn more. I hope you'll share your knowledge with me, too.

Please stop by anytime - you're always welcome!