18 our roast Recipes

water, beef roast, beef bouillon granules, worcestershire sauce, bay leaves, basil, garlic cloves, onion, quartered, salt, pepper, red potatoes, baby carrots

light mayonnaise, sliced fresh basil, coarsely ground pepper, italian or french bread, sliced lean deli roast beef, tomato, cored and thinly sliced, sliced red onion, yellow bell pepper, seeded and thinly sliced into rings, trimmed arugula , watercress, or lettuce leaves, salt, pepper

boneless chuck roast, stewed tomatoes, chopped, pitted green olives, chopped , 1/3 of liquid reserved, kaiser rolls

lettuce or 8 cups baby spinach, sliced deli turkey, sliced deli ham, chunk sharp cheddar cheese, cubed, roasted sunflower seeds, sliced radish, sliced carrot, colored pepper, chopped, sliced cucumber, frozen peas, thawed, prepared salad dressing

standing rib roast, fat trimmed, freshly ground black pepper, crushed dried rosemary, rock salt (such as morton for making ice cream), or as needed, all-purpose flour , or as needed, cold water , or as needed, bacon (optional), butter, fresh mushrooms, chopped, dry au jus gravy mix, cold water , or as needed, dry red wine

fresh or frozen turkey ( we use about 10 to 12 lbs for ourselves and larger for company ), oil , or melted margarine, even mayonnaisse or honey, salt, pepper, paprika, garlic powder, poultry seasoning, stuffing/ gravy ( optional ), onions , celery , carrots

chopped onions, vegetable oil, russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!), minced garlic cloves, fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing), chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!), adobo sauce (but i scrape it out of the can the chipotles were in) (optional), all-purpose flour, chicken broth, fat-free half-and-half (or regular half and half, if you can spare the calories !), diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced), fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder), chopped fresh flat-leaf parsley, diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, we smoke our own, but you can buy smoked chicken breast), salt and pepper, to taste

stalk lemon grass peeled and cut into 2in. pieces, galangal root peeled and sliced, chicken broth, frozen shrimp and shells shelled, kaffir leaves crumpled, fish sauce, mushrooms, chili paste, green onions chopped, green chili pepper chopped, limes, cilantro chopped, peanuts roasted, chopped

whole wheat lasagna noodles, sheets (dry ), onions, chopped, garlic cloves, crushed (or to taste), carrots, shredded, stalks celery, chopped, passata or 4 cups pasta sauce, eggplant , sliced then grilled, zucchini, sliced , then lightly grilled if desired (can go into dish raw too), red capsicums, quartered & roasted (or buy them already roasted), brown lentils (canned ), cheese, shredded (optional), water , if needed

leftover potato (roasted sliced), leftover london broil beef or steak, cut into bite size pieces, bell peppers or onion, sauteed, eggs, milk , about, cheddar cheese, shredded

boneless chuck roast, onion soup mix, carrots, red potatoes, yellow onion

roasted sweet peppers (red & yellow , see our basic roasted red peppers), balsamic vinegar or 2 tbsp red wine vinegar, extra virgin olive oil, fresh parsley, minced, fresh basil, minced, capers, garlic clove, finely minced, salt and black pepper, freshly ground (to taste), cream cheese, room temperature, feta cheese (flavored with basil and tomato or plain feta), goat cheese (preferably fresh young ), pine nuts, toasted, fresh basil (for garnish ), bread (for plain crostini, crusty baguette or chewy peasant-style )

red skinned new potatoes, white onion, chopped, red pepper, chopped (optional), chopped garlic, zest of 1/2 lemon, juice from 1/2 lemon, worchestershire, evoo, melted margarine (or butter), seasoned salt, garlic pepper, b bacon, shredded cheese - your favorite flavor. i use colby jack or cheddar, usually, fresh chives

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

mayonnaise (i use light ), fresh lemon juice, tony chachere s seasoning, hot pepper sauce, andouille sausage, cut into 1/4 inch cubes (we make our own ground andouille, so i use that), pecans , roasted, chopped, salt, black pepper, ground chuck (20% fat) or 1 1/2 lbs ground beef (20% fat), onions, thinly sliced, olive oil, plus more for brushing rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress, tops (i ve never used)