Grandma's Crockpot Roast

My grandmother has always made a magnificent roast in her crockpot whenever the family is over for supper. It's tender, tastes wonderful, comes with a gravy that's perfect for rice, and almost tastes even better the next day as leftovers. The recipe isn't complicated, but here it is so that I don't forget.


Grandma's Crockpot Roast

Boneless chuck roast, between 3 and 3 1/2 lbs (this works best if you get your grocer to cut it for you while you wait. I find that asking them to cut you one generally gets you a good quality roast, and you want one that's thicker than the ones my grocer generally sells pre-packaged.)
1 large sweet onion, cut into 1 inch or 1 1/2 inch wedges
1/2 lb baby carrots
1 lb red potatoes, washed and sliced into 1/2 inch rounds
2 cups beef stock
3 tbsp Worchestershire sauce
Optional: 3 bay leaves, or 2 sprigs fresh rosemary
Salt
Pepper
Olive Oil
Flour or cornstarch for thickening

Begin by salting and peppering the meat on both sides. Be generous with the salt here, because for a 3 lb roast that's a lot of meat for it to season. If you're really on the ball, you can season the meat up to a day in advance, and let it sit in the fridge to soak in for a while before you cook. If you're like me and usually don't think that far ahead, it's no big deal.

Next heat about 1 tbsp olive oil over medium-high heat in a large saucepan. When the oil is hot, brown the roast on all sides (I usually cook it for about 3-4 min per side, and less time when I'm browning the edges). If possible, use rubber tongs or a large spatula to handle the meat, since these don't tear up your searing as much as metal tongs do.

Into your crockpot add the following in layers: all the carrots, 3/4 of the potatoes, 1/2 the onions, the meat, then the remaining onions and potatoes on top of the roast. Lightly salt and pepper the whole thing.

Mix the worchestershire sauce and the beef stock, bring it to a boil in a pot on the stove, then pour that on top of everything. You don't actually have to bring the liquids to a boil before you put them in the crockpot, but it helps get a jumpstart on the cooking process and cuts your time a little. If you're using the optional bay leaves or rosemary, put them in with the cooking liquids if you're boiling them and pour them over the roast when hot. Otherwise, tuck them in with the other ingredients and pour the liquids over them cold. 

Cook for 6-8 hrs on high.

When the roast is finished, fish the meat and vegetables out of the crockpot and taste the gravy. Adjust seasoning as necessary. To thicken gravy, mix a 1-1 slurry of flour (or cornstarch) and water in a separate dish, then stir into the gravy, whisking if necessary to ensure no lumps. Taste again, and adjust until the gravy is the desired thickness.

Serves: 6-8

Panko-crusted Baked Fish

This is a low-effort kind of recipe, but it produces delicious, flaky fish and was well-received by several family members that sometimes don't like fish. The recipe will work with any white-fleshed fish. I used tilapia, but catfish, flounder, crappie, or even halibut or cod would work just as well. Accompany it with fresh vegetables (I used sweet corn and zucchini) for a fast, light meal that tastes wonderful.


Panko-crusted Baked Fish

1 lb tilapia filets, thawed (this should be 4-5 small filets for individual servings. If you're using larger filets, separate them into 4-5 portions)
1 tsp lemon juice for each portion
3 tbsp unsalted sweet cream butter
1 cup panko bread crumbs
1 1/2 tbsp parsley flakes
Salt
Pepper
Optional: 1/4 cup grated parmesan


Preheat oven to 400F. 

Melt the butter in a small bowl, then add the panko crumbs and parsley. If you want to use the optional parmesan, mix that in here too. Stir thoroughly so that all the panko gets buttered.

Cover a baking sheet with tin foil and lay out the filets on the sheet. Rub 1/2 tsp lemon juice into each portion, then season with salt and pepper to taste. Turn the filets over, and repeat with another 1/2 teaspoon lemon juice, salt and pepper on the other side.

Press the panko crumbs into a layer on top of the fish filets, patting it down to form a crust. Place the baking sheet in the oven and bake for 12-15 minutes, or until the fish is cooked through and the panko crumbs have turned light golden. Serve immediately.

Serves: 4

Tortellini Soup

This is a simple take on classic Italian flavors: tomato, spinach, cheese, pasta. It all comes together in a surprisingly filling soup that doesn't take long to make and is good for nights when you're tired and want something a little rustic. An added bonus: this soup reheats beautifully, which makes is great for carry to work for lunches.


Tortellini Soup

1 tbsp unsalted butter
1 sweet onion, julienned 
4 cloves garlic, minced
48 oz. low sodium chicken stock (I use two boxes of the Kitchen Basics brand)
1 1/2 tsp dried oregano
8 oz frozen cheese tortellini
1 can cannelloni beans, drained and rinsed
1 can stewed tomatoes, NOT drained
1 9 oz bag baby spinach, washed
2 tbsp fresh basil, minced
1/2 cup grated parmesan cheese
Salt
Pepper


In a fairly good sized soup pot, melt the butter over medium heat. Add the onions, saute until the onions are translucent, then toss in the garlic and continue cooking for about two more minutes.

Pour in the chicken stock and add the oregano. Bring the chicken-onion broth to a gentle boil, and add the tortellini. Check the tortellini bag for cooking times, but if it's 10-12 minutes like most frozen tortellini, then set a timer for 10 minutes and allow the pot to continue at a gentle boil.

About halfway through the tortellini's cooking time, add your cannelloni beans and stir the whole pot to make sure that none of the pasta are sticking to the bottom. With about three minutes left on the timer, add the stewed tomatoes and their juice. I like to use my hands as I add the tomatoes to break them up so that there aren't such huge chunks in the soup, but to each his or her own.

When the timer expires, add in the spinach a few handfuls at a time, stirring so that it wilts down a bit before the next batch goes in. Add the basil and the cheese, and let the pot simmer for another minute or so, stirring well until all of the spinach is wilted thoroughly and the cheese has melted into the mixture. Taste and season with salt and pepper as appropriate. Serve immediately, preferably with some crusty bread for dipping.

Serves: 6-8

Beef Stew

This is such a comfort food, great for cool nights when you want something filling but not time-consuming to prepare. Just chuck everything in the crock pot after lunch, let it sit all afternoon, and when the evening comes around it's ready to go, served over rice or mashed potatoes. As an added bonus, your house will smell great all afternoon as it's cooking.


Beef Stew

2 1/2 lbs stew beef cubes
1 large sweet onion
3 medium russet potatoes
1/2 lb carrots
2 cups beef stock
3 1/2 tbsp Worchestershire sauce
2 beef boullion cubes
1 1/2 tsp thyme
2 tsp oregano
3 bay leaves
1 can tomato paste
Salt
Pepper


Begin by roughly chopping the onion, potatoes, and carrots into large chunks (1 1/2 inches or so). Place the beef, onion, potatoes, and carrots in the crock pot. Mix the beef stock and Worchestershire sauce, then pour into the crock pot on top of the beef and veggies. Set the crock pot to high, and let it all cook for 3hrs or so.

After about 3hrs, take the lid off the crock pot and stir the mixture. Add 2 beef boullion cubes, thyme, oregano, bay leaves, and tomato paste, stirring all of this until the tomato paste is incorporated smoothly. A little more beef stock can also be added if necessary. Taste the mixture, and add salt and pepper accordingly. Replace the lid to the crock pot, and cook for a further 3 1/2- 4hrs on high.

Serve over rice or mashed potatoes.

Serves: 8 (or 4 with leftovers. This beef stew reheats beautifully, and is great for 2 days worth of meals.)

Chicken and Broccoli Fettuccini Alfredo

This recipe is simple and fast, but it's also really tasty and very hearty. It only takes about half an hour if you time it correctly, and paired with some good crusty bread, it makes for an extraordinarily satisfying meal. I recommend a crusty french bread and butter as accompaniment.

One thing it's not: low calorie. But don't be tempted to skimp or substitute on the heavy cream or the cheese. Part of what makes this so good is the creamy texture and rounded taste, and those don't come from anything but the real thing. Besides, this one's tasty enough to be worth it.

Chicken and Broccoli Fettuccine Alfredo

1 box whole wheat fettuccini

3 boneless chicken breasts, cut into bite-sized chunks
1 tbsp olive oil

2 1/2 cups broccoli florets 

3 tbsp unsalted sweat cream butter

1 1/2 cups heavy cream
1/4 teaspoon garlic powder
1 cup parmesan cheese, grated 

1 1/2 tsp oregano

1 tsp parsley

1 1/2 tbsp fresh basil, finely chiffonade (optional)

Salt

Pepper

Additional parmesan cheese for garnish

This is one of those recipes where you need to do multiple things at once. A couple hours before you start (or in the morning if you're going to do this thing right after you come home from work), salt and pepper the chicken breasts so that the seasoning has time to soak in a bit.

About half an hour before you want to serve, start by putting the water for the pasta on. Salt it, and set it to high until it boils. Then, in a second pot, prepare the broccoli for steaming by putting on a pot with a thin layer of water and dumping in the broccoli florets, but don't turn it on yet. In a non-stick saucepan set to medium-high heat, drizzle in the oil and saute the chicken pieces. When the chicken is done (should take between 5 and 7 minutes), remove from the pan and set aside.

Turn on the broccoli to high, and set a timer for five or six minutes. When it goes off, take the broccoli off the heat. While the broccoli is cooking, taste the pasta. If it's done, take it off the heat, drain it, and set aside. If it's not done, make a note of the time so that you'll have a good idea of when you need to take it off. 

While the broccoli is cooking, use the pan that you used for the chicken to make your alfredo sauce. Melt the butter and add the cream, garlic powder, oregano, parsley, and basil (if you're using it) to that. Heat for two minutes on as high a heat as you can get it without boiling. After two minutes, add the cheese. Stir slowly but constantly until the cheese is melted. Taste it, then season with salt and pepper as appropriate. Simmer for another minute (still stirring). 

To serve, place the pasta in your serving dish. Add the broccoli and the chicken to the pan with the sauce, and stir. Once the broccoli and chicken are completely coated with sauce, add the whole pan to the serving dish on top of the pasta. You can toss it, if you wish, or just leave the broccoli-chicken mixture on top of the pasta and trust your diners to dig in enough to get both pasta and toppings. Serve immediately (this is important. You want to time all this so that you get the sauce to the table as soon as possible once it's finished), with additional parmesan for garnish if you wish.

Serves: 4

Ginger Cookies

Okay, I tried these once and I'm sort of addicted. I confess. It's a hardship.

No kidding, these cookies are great. I've made three batches so far this year, and I'll probably make two more before I'm done. If you want an easy cookie to do for the holidays, this is it. The only catch is that it has to sit in the fridge for at least two hours (preferably more than two; up to five days is acceptable and more time will help with the spice blending).


Ginger Cookies
From Orangette, adapted from Leslie Mackie’s Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets & Savories

2 ¼ cups all-purpose flour
1 ½ tsp baking soda
2 tsp cinnamon
1 ½ tsp ground cloves
1 tsp salt
½ cup vegetable shortening, at room temp
6 tbs unsalted butter, at room temp
1 ½ cups brown sugar
2 eggs
2 tsp peeled and grated fresh ginger, accept no substitutes. Powdered ginger does not work here, it must be freshly grated for the recipe to work. (This takes a larger thumb of fresh ginger than you might expect. Buy about twice as much ginger as you think you'll need, because when you grate it, you'll find that a lot of ginger turns out to be useless water.)
1/3 cup molasses
½ cup sugar

In a medium bowl, combine flour, baking soda, cinnamon, ground cloves, and salt, and mix with a whisk to evenly blend. Set aside.

In a large mixing bowl and with electric beaters, cream the shortening, butter, and brown sugar until smooth and pale in color. Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition. Add the ginger and molasses, and mix to blend well. Scrape down the sides of the bowl again.

Using a rubber spatula, fold half of the flour mixture into the wet mixture. After the first half is incorporated, add the remaining flour, and continue folding gently until all of the flour has been absorbed. Scrape down the sides of the bowl, cover it with plastic wrap, and place it in the refrigerator for at least 2 hours. [At this point, the dough can hold for up to 4 days.]

Preheat the oven to 350 and line a baking sheet with parchment (makes clean up so much easier, also helps cooking. Parchment. If you're making cookies and you haven't discovered it, you should). Pour the granulated sugar into a pie pan or shallow bowl.

When the dough is solid and cool enough to handle without horrible sticking, scoop it out of the bowl and roll it into balls a scant 2 inches in diameter. Toss each of the balls gently in the sugar, and then place them on the baking sheet (you should be able to fit eight on a single sheet), leaving 3 inches between each ball. Bake cookies on the center rack of the oven for 15-17 minutes, until golden brown and slightly puffed. Let cool on the baking sheet for 15 minutes before transferring to a rack. Repeat with two more sheets of cookies.

Serves: who even knows. The recipe produces about 25 cookies, but if you eat them as quickly as my family, then it only serves about three people.

Cider Glazed Salmon

Things what I like: easy, fast fish recipes. They're healthy(ish), they're really quick, and they're practically foolproof. Exactly what I like in a go-to recipe.



Cider-Glazed Salmon

1 tablespoon unsalted butter
1 shallot, peeled and sliced into strips
2 cups fresh unfiltered apple cider
4 (6-ounce) salmon fillets
Salt
1/2 cup heavy cream

In a large, heavy skillet, combine the butter, shallot, and cider. Place over medium-high heat, and bring to a simmer. Simmer for 5 minutes, then remove and discard the shallots (use a slotted spoon to remove shallots if necessary).

Place the fillets gently in the pan, adjusting the heat so that the liquid just trembles. Spoon a bit of the liquid over them, so that their tops begin to cook. Cover and simmer very gently. The fillets will cook for 8 to 10 minutes per inch of thickness. To test for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque. (It will keep cooking after you pull it from the heat). Transfer the cooked salmon to a platter, and cover loosely with aluminum foil to keep warm.

To prepare the glaze, raise the heat under the pan to medium-high, add a pinch of salt, and simmer, stirring frequently, until the liquid is reduced by about two-thirds. It should be slightly thickened and should just cover the bottom of the pan. Reduce the heat to medium, and add the cream. Stir well to combine. Return the heat to medium-high and boil, stirring frequently, for a few minutes, until the mixture darkens to a pale golden caramel and is reduced by one-third to one-half.

Place the salmon fillets on 4 plates and top each with a spoonful of sauce. It should coat them like a thin, loose glaze. Serve immediately.


Serves: 4 (more or less depending on how you cut your salmon)