Charles made an awesome beef stew today with some leftover tip roast. I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick. Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.
2 Tbs butter
1 medium onion ~ diced
2 celery stalks ~ sliced
1 tsp crushed red pepper
4 cloves garlic ~ minced
3 cups beef stock
2 cups water
2 cups carrots – sliced
2 cups potatoes – diced
2 bay leaves
1 can tomato paste
3 cups leftover beef roast ~ cubed
salt and pepper to taste
Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.
Stir in garlic and cook for about 2 minutes. Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender. Add tomato paste and beef; heat through. Season with salt and pepper if desired.
I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms. Very simple and quick to do; everything came out great I don’t think I would change a thing.
2 1/5 pound pork loin roast
12 o.z. mushrooms
salt, pepper, garlic powder, and dried sage
1 1/2 cups chicken stock
2 Tbs corn starch
2 Tbs cool water
Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top. Season with salt, pepper, garlic, and sage if desired.
Roast at 350 degrees for about one hour. I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven. Once done remove roast from pan leaving mushrooms behind. Cover roast and set aside. Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy. Heat to a slight boil. Mix together cornstarch and cool water and add to simmering sauce. Stir until thickened. Serve with mashed potatoes if desired.
I had plenty of left over pork roast from the other day and thought pork and sauerkraut sounded delicious. This is a quick and easy version; my pork was already cooked so it didn’t need much time at all.
1 jar sauerkraut
1 1/2 pounds baby potato
salt and pepper
1 – 2 pounds cooked pork cut into chunks
Begin by draining the sauerkraut liquid into large stock pot. Add baby potatoes to pot and add enough water to cover. Bring to a boil and cook for 20 minutes. Add sauerkraut and chunks of pork bring to a simmer and cook another 10 – 15 minutes until potatoes are cooked through.
I don’t use my crock pot much. It’s one of those things that finds its way to the nether regions of the cabinets and rarely sees the light of day. I don’t have anything against it; I just forget about it! I decided today to do a roast in my lonely old crock pot. Wow, it was so tasty. I know I’ve tried chuck roasts before and they don’t always come out the way I imagine but this tip roast was perfect.
1 1/2 pounds sliced mushrooms
1 onion ~ sliced
3 # sirloin tip roast
3 Tbs Sherry
2 Tbs Balsamic Vinegar
2 tsp Worcestershire sauce
1 tsp crushed brown mustard seed
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne
Place mushrooms in crock pot; add sliced onions on top. Pour in sherry, vinegar, Worcestershire and half of the spices. Place beef on top of mushrooms and onion and sprinkle with remaining spices. Cover and turn on crock pot. Cook on low for 8 – 10 hours. (I actually started on high for the first hour and the cooked another 8 on low). My crock pot was full. I had to press down on the roast to make sure the top would set on firmly. Once ready to serve cook some noodles and strain the broth into a sauce pan. Bring to a simmer and thicken with cornstarch. You will need about 1 Tbs cornstarch mixed with 1 – 2 Tbs cold water to thicken each cup of liquid ~ I had about 6 cups of liquid so I used 3 Tbs cornstarch and 1/4 cup cold water ~ add this to simmering liquid and heat until thickened. Either ladle over the top when serving or stir it all together.
A pork roast is just about one of the easiest dinners to fix. No fussing; just season it, stick it in the oven, and dinner will be served. The one thing I notice though when I check my cookbooks for times on different size roasts is that it always seems to tell me to cook them too long. I bought a 6 pound pork loin at the store yesterday and when I refered to my book it said 20 – 30 minutes per pound for a 4 pound roast; it didn’t really refer to a 6 pound roast in either book I checked. Anyway, I knew 2 hours would be more than enough time and I was correct; it took just at an hour and a half for my roast to turn out perfectly. I was flexible on time so it didn’t matter that it was ready faster; besides I knew a 20 minute rest would be good for a roast this size. My pictures don’t do it justice, it really had a nice crispy skin to it from the honey and was very moist when finished.
1 pork loin roast ~ about 6 pounds
seasonings of choice
foil to line roasting pan
Line roasting pan with foil and season as desired. I sprinkled mine with salt, pepper, garlic, cayenne, and thyme. I then drizzled honey over the top and popped it in the oven at 350 degrees.
Bake for about 1 1/2 hours or until desired temperature is reached. You will want to reach about 160 to 170 degrees depending on the doneness desired. I like to shoot for the medium to medium well side so it is still very moist. Allow to rest for at least 10 minutes before slicing.
I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do. Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.
Turn broiler on and place jalapeno on foil.
Broil for 5-8 minutes or until skin starts to blister and slight browning occurs. Flip over and cook other side for 4-6 minutes until blistered as well. Place in ziplock bag and let rest for about 5 minutes to finish softening skin. Remove as much skin as possible and dice or slice to use in your salsa.
Roasted Jalapeno Salsa
3 roasted jalapeno
1 medium – large tomato
salt and pepper
juice of 1/2 a lime
Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.
Dice roasted jalapeno.
Season with lime juice, salt and pepper; mix well before serving.
I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister. I thought I’d share today’s dish just incase you’d like to experiment. Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.
Roasted Cauliflower ~ Take 2
1 head cauliflower cut apart into florets
cayenne ~ if desired
Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon. Sprinkle with salt, pepper, paprika, garlic powder, and cayenne. Toss and pour onto foil lined pan. Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the second rack position from the top). Turn oven to broil and continue cooking about 4 more minutes.
This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before. I still will proceed since I have everything documented. I made a couple of slight changes from my original stuffed pork loin post. Both however were delicious. This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!
I like to unroll my pork; it’s just fun. You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine. You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.
I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.
I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.
Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).
Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size. Allow to rest for 5 minutes before carving.
I opted for a simple roasted pork loin this evening. Sometimes the simple dinners are the most delicious. I purchased a 6 pound pork loin on sale at the grocery today and cut about a third of it off for the roast so I had 2 pounds to work with. I’ll use the rest for some other recipes this week, but I didn’t want to roast it all tonight.
Roasted Pork Loin
2 pound pork loin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
Season pork and bake at 325 degrees for about an hour. Remove from oven and cover with foil. Allow to rest 10 minutes before carving.
I’ve been alluding to this pork roast in a few posts recently. I thought I would share today our rub and technique. This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.
Cumin and Coriander Rub
1 Tbs cumin seed
1/2 tsp onion powder
1 tsp crushed red pepper
2 tsp black peppercorns
1 tsp coriander seed
1 Tbs mexican oregano
2 tsp coarse salt
2 Tbs paprika
4 cloves minced garlic
2 Tbs brown sugar
1 Tbs granulated sugar
In mortar combine everything but garlic and sugars.
Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.
Rub all over pork; massaging into meat. We had a 7 pound pork butt.
Charles used a combination of smoking and indirect grilling to cook the meat. We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.