Cooking · Food · Uncategorized

One Roast – Three Meals! More Adventures in Clay Pot Cooking.

Clay Pot Roast   I’m making a bigger effort to use my clay pot and to make meals that I can transform into other meals during the week. I don’t mind leftovers, but I do get bored with them fast. This experiment is helping me to have one main meat and make multiple different meals. No boredom there!

This week I purchased the biggest piece of beef I could find at the Fresh Market. For the life of me, I do not remember the name of it now.   Since I did chicken last week, I wanted beef this week. Not sure about next week yet!

I soaked the top of the clay pot in water. In the bottom, I placed cut up sweet potatoes, onions, garlic, carrots and celery. I seasoned them with various things including red wine vinegar. On top of these vegetables, I placed the meat that I also seasoned. Put on the top, placed in a cold oven and turned the oven to 400 degrees. After an hour, I took off the top and cooked a little more. One thing I love about the clay pot is that one doesn’t have to add a lot of liquid and yet, the result has lots of liquid that can be used for gravy or other recipes.

I will admit that I am learning all over how to use my clay pot as I haven’t used it in forever and I now use a gas stove. From now on I will either lower the cooking temperature or shorten the time.

The next day I made wraps with a homemade with Greek yogurt, a teaspoon or so of sour cream, garlic and other spices. I pIMG_20140331_194311_411 editut this concoction in the blender to make it smooth and then I drizzled it over the wrap before rolling the tortilla.

The third day was possibly the best!!! I had a hash in mind. I have never made a hash before so didn’t know quite what I was doing. Oh, but the flavor was wonderful! I cubed the rest of the meat, potatoes, carrots and sliced mushrooms. I sautéed the potatoes to not quite done, added everything else, including the liquid I had kept from the original cooking. To this I added Dashida, a little water and more spices. I let this cook until heated through (30 minutes?). The only thing missing was cornbread!

Finished product!



What is your favorite dish for multiple meals?


Cooking · Food · Health and Nutrition · Uncategorized

The Wonderful World of Salads

            Spring is my favorite time of year.  The weather warms up, the flowers bloom and the farmers’ market opens again.  Two things I do year around are grill out and have salads.  However, the salads just taste different in the spring – more flavorful.  Of course this is probably due to the availability of fresh lettuce!  To me salads are like soups are to some of you – anything goes. 

            I open up the refrigerator and see what I have.  It doesn’t matter if it is a fruit, vegetable or meat.  Sometimes I combine salads, like in yesterday’s post.  Sometimes I grill chicken or fish and put on top of my salad.  Other times I make a more traditional salad, like today.  The salad I made today was almost all from ingredients I got at the farmer’s market on Saturday, including the eggs.  I even made the salad dressing myself.  It is a red wine vinaigrette.  I am new to making my own dressing so I would love to hear any tips or tricks you have.

            What do you put on your salads?  What is your go to ingredient? Any salad dressing you can’t live without?