Pot Roast: day two

 

 

Now it’s time to add the vegetables!

After cooking all day I added potatoes, carrots, and pearl onions. This is where the weakness of my cookbook was really apparent. I thought that 45 minutes in a slow cooker wasn’t quite long enough for potatoes – and I was right! Both they and the carrots were hard even though I gave them extra time. Veggie fail! In the future I will pre-cook my vegetables. That’s a tip, kids.

At the very end I added peas and corn. The corn needed to be added because it was going bad; I’d gotten 5 corn for a dollar at the grocery store for that reason. The rest will go into the chili that I want to make in the next few days.

This is what it looked like before I added the gravy:

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Ready to eat

And then, with gravy on my plate and ready to go:

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My first attempt at making meat and potatoes!

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American Pot Roast

 

For some reason my cookbook differentiates between American pot roast and Italian. The difference seems to come down to pancetta (Italian) vs mirepoix (American – who knew! I thought it was French!) as the main seasoning. So I started it tonight, because pot roasts were 30% off at the grocery store. Which, when you find meat at the store that’s 30% off, you need to cook it post haste. So I started tonight. I’ll finish tomorrow. Thus far it looks like this:

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Would you believe that there’s a pot roast under there?

Thus far you’re looking at a pot roast (hidden underneath the gravy) which after being dredged in flour, salt, and pepper, was browned in butter for ten minutes. Then the mirepoix was cooked in the same browned butter with a teaspoonful of thyme and sage (I love these two!) and a pinch of rosemary. Then more flour as a thickening agent and three cups of veggie broth. I was supposed to use beef broth but I don’t keep that lying around. So that’s the gravy.

Tomorrow it’ll cook for eight or nine hours (can you overcook a roast? I hope not as I have some errands to do) and have pearl onions, potatoes, and peas added to it at the end. Planning ahead for post-work dinners!

Would you believe that I’m about as organised as a real grown up?

My cookbook arrived!

I love cookbooks. It’s almost an addiction. I have far more cookbooks than I use, but I like reading recipes the way that some people read novels. So I keep getting them. This one is particularly helpful because I have a slow-cooker that I ‘inherited’ from my scatter-brained aunt. She left it behind on a trip so I took it home with me. Of course she’d lost the instructions on how to use it in her forgetfulness, so I learned how to make oatmeal and have been making that. Of course, slow cookers are good for much more than just oatmeal so I figured that I needed a cookbook. It arrived in the mail today, and a week earlier than anticipated!

Due to my work schedule I anticipate it being very useful in the next couple of weeks. Looking forward to it!

Dessert and Sunday Night Breakfast

Today after work I went to my mother’s dessert party. I finished the trifle (as I mentioned the other day) that I started yesterday. Her neighbour made the chocolate bundt cake behind it. This is the best chocolate cake that I’ve ever had. It’s an old recipe, too.

Dessert!

Roasted pear and raspberry trifle. The slivered almonds on top are hard to see!

The trifle was so popular that I was requested to make another one for Thanksgiving (which is in two weeks). I don’t want to make the same one. Perhaps pumpkin? The same neighbour who made the chocolate bundt cake always hosts Thanksgiving, and she requested it. How could I turn her down, when she can bribe me with chocolate cake!?

It was popular!

It was popular!

Once I got home I had to make my breakfast for the week. This week my fridge has lots of raspberries, and I have some bosc pears as well (leftovers from making a pear-raspberry trifle!). So I decided to make slow cooker oatmeal. I haven’t had it for a while, and I have some early mornings and long days coming up. Plus it’s a perfect autumn food (well, really, it’s also perfect in the winter and spring). It reminds me a lot of rice pudding (which I love!), although the grain is different. Here it is waiting for a final stir:

Raw oats floating in their cooking liquid inside of a crockpot, shown with a wooden spoon for stirring them in

Slow cooker oatmeal, pre-cooking.

How do I make my slow cooker oatmeal? Like this!

  • Grease the crockpot, otherwise the final product will stick to it pretty badly! I like using coconut oil because it tastes good. Any other oil or fat would work just as well, like as not.
  • Pour in your liquid. Steel cut oats use a grain:liquid ration of 1:4. So 2 cups steel cut oats requires 8 cups of liquid. I use 6 cups of water and 2 cups of a milk substitute. This is math!
  • You’ll also want to add a bit of sugar (1/4 cup) and stir it in until it’s dissolved. This is unless you prefer to add it to individual portions, of course. I like adding it to the cooking because then I can tell Fuzzy that it’s pre-sweetened and he gets less sugar than he would if he free-handed it.
  • I always forget to integrate my spices properly. I use 1 tsp of vanilla and cinnamon, 1/4 tsp cloves, and either 1/2 tsp either nutmeg or cardamom depending on what I feel like at the time. Which might be why it reminds me so much of rice pudding! If you want to integrate your spices properly (apparently I don’t want to because I always forget to do this) put them (dry) in a cup. Add a spoonful of your water/milk liquid and stir well. You’ll get a form of spice paste. Put that into your 8 cups of liquid and stir it around again.
  • Now add your 2 cups of steel cut oats that I mentioned earlier.
  • Then I cook it on low for 8-9 hours. I’m told not to cook it for longer than 9 hours because it’ll dry out. So usually I make it and then wake up ten minutes early to turn it off and let it cool while I go about my morning routine.
  • I’m not sure how well it freezes, but I put it into containers and put it in my fridge. There! Breakfast for the week!
Breakfast

Breakfast