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Snowy Day Recipes
Front-Ranger:
What I am cooking today is pot roast. I find a nice large cut of meat at the store, oftentimes in the "manager's special" section. Pat it dry and let it come to room temperature. In a large pot that has a lid, I melt butter and olive oil or grapeseed oil and brown the meat on both sides. Oftentimes, I have to do it in stages. Return the meat to the pot and add in a container of broth. I use the garlic and roasted onion infused beef broth. It's best to warm the broth before pouring it in, but I often skip this step. I add some bay leaves or some Old Bay seasoning, and usually some wine. Tomatoes or tomato sauce may also be added. Simmer for at least 1 hour, then add potatoes, carrots, and other root vegetables. A half hour before serving, add any greens you would like and a dash of lemon juice. Adjust seasonings, heat, and serve.
Jeff Wrangler:
Sounds good. :)
You're using store-bought beef broth?
No offense intended, but I'm kinda surprised you don't make your own stock. You strike me as a homemade stock kind of cook.
Front-Ranger:
I used to make my own broth but in my new home I have limited freezer/fridge space and haven't unpacked my big storage containers yet. The new stocks they're coming out with are less salt-laden and a little healthier now. I especially like the Thai Ginger broth with soy sauce, cilantro, lemongrass, ginger, coconut and lime. Oftentimes, I warm up some broth in a pan and throw in some fresh or frozen veggies, some spring onions, some bits of meat or fish, and maybe some cooked rice or rice noodles and make a nice soup. I shake some seasoned seaweed and sesame seeds in for added flavoring. I think this is better than eating canned soup anyway!
Jeff Wrangler:
--- Quote from: Front-Ranger on November 12, 2014, 02:02:49 pm ---I used to make my own broth but in my new home I have limited freezer/fridge space and haven't unpacked my big storage containers yet.
--- End quote ---
I sympathize with you on limited storage space. :(
--- Quote ---The new stocks they're coming out with are less salt-laden and a little healthier now. I especially like the Thai Ginger broth with soy sauce, cilantro, lemongrass, ginger, coconut and lime. Oftentimes, I warm up some broth in a pan and throw in some fresh or frozen veggies, some spring onions, some bits of meat or fish, and maybe some cooked rice or rice noodles and make a nice soup. I shake some seasoned seaweed and sesame seeds in for added flavoring. I think this is better than eating canned soup anyway!
--- End quote ---
Have you tried the boxed, even if they are hard to pack? ;D
Front-Ranger:
--- Quote from: Jeff Wrangler on November 12, 2014, 02:55:53 pm ---
Have you tried the boxed, even if they are hard to pack? ;D
--- End quote ---
Yes, I've tried Annie's Soups, the Butternut Squash version and a few others. Most of those I've tried were very skimpy with the ingredients.
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