by rothsadmin | Mar 10, 2021
Braised Corned Beef
Ingredients
Corned Beef
1 Packaged Corned Beef with Seasoning
Honey Mustard Potatoes
5 Red Potatoes
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to Taste
Honey Mustard Mixture
1 cup Stoneground Mustard
1 cup Dijon Mustard
1 cup Honey
Pickled Brussels Sprouts
10 oz Shaved Brussels Sprouts
6 oz Matchstick Cut Granny Smith Apples
2 oz Minced Shallot
4 oz Shredded Purple Cabbage
Pickling Liquid
1 cup Apple Cider Vinegar
1 cup Water
¾ cup Brown Sugar
½ tsp Salt
½ tsp Pepper
1 tbsp Pickling Spice
Directions
Corned Beef:
Rub corned beef with seasoning packet that comes with the meat. Roast at 400 degrees in an open pan with a ½ inch of water surrounding the meat for 20 minutes, or until the fat cap is golden brown. Add enough water until the meat is half submerged, cover, reduce heat to 325 degrees and cook another 2-2.5 hours, or until temperature reaches 200 degrees. Remove from liquid and rest the meat for 15-20 minutes and slice.
Honey Mustard Potatoes:
Dice red potatoes and drizzle with extra virgin olive oil, season with salt and pepper and toss together. Roast at 375 degrees until fork tender. Let stand 10 minutes then incorporate the honey mustard mixture and serve.
Pickled Brussels Sprouts:
Let pickling liquid simmer for 30 minutes. Pour over vegetable mix and cool. Store in the refrigerator up to 15 days.
by rothsadmin | Mar 3, 2021
Overnight Oats
Ingredients
1 cup Gluten Free Rolled Oats, Bob’s Red Mill
2 tbsp Chia Seeds, Bob’s Red Mill
1 tbsp Real Maple Syrup OR
2 tbsp Real Maple Syrup( if you would like it sweeter)
¼ cup Dried Cranberries
2 cups Chobani Oat Milk
Directions
Place all ingredients together in a quart jar. Stir to combine, refrigerate overnight. Stir again and enjoy.
Makes 4 servings
Top with pumpkin seeds, nuts, dried fruit of choice
by rothsadmin | Feb 25, 2021
Chuck Roast with Gravy
Ingredients
Roast
3 lbs Chuck Roast
1 Medium Yellow Onion – Medium Dice
1 Large Carrot – Medium Dice
2 Stalks Celery – Medium Dice
6 Cloves Garlic – Minced
1 lb Fingerling (or Baby Red) Potatoes
1.50 qts Beef Stock, using Better than Bouillon and Water
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Brown Sugar
23 Sprigs Rosemary
34 Sprigs Thyme
1 lb Asparagus
⅓ cup Butter
⅓ cup Flour
Spice Rub
1 tbsp Salt
1 tbsp Pepper
1 tbsp Chili Powder
1 tbsp Onion Power
1 tbsp Garlic Powder
1 tbsp Dried Oregano
Better Than Bouillon Gravy
3 tbsp Beef Bouillon
2 cups Water
½ cup Water
1 Bay Leaf
¼ tsp Chili Flake (optional)
1 Small Sprig Thyme & Rosemary
1 tsp Minced Garlic
4 tbsp Corn Starch
Directions
Roast and Rub
Season meat with spice rub and brown on all sides of roast in large pan or Dutch Oven. Use drippings to brown onion, carrots and celery.
Add garlic and sweat for 1-2 minutes.
Toss in quartered or halved potatoes, add stock, Worcestershire sauce, red wine vinegar, and sugar. Add herbs by tying them together or pick and mince them.
Braise the Chuck Roast at 300 degrees for several hours until meat is tender.
Let the roast rest for at least 30 minutes, covered.
While the meat is resting make the gravy.
Better Than Bouillon Gravy
Combine all ingredients in sauce pot, except for the cornstarch and ½ cup water. Strain and return liquid to the sauce pot and bring to a boil. Slowly whisk cornstarch slurry into the boiling liquid, stirring constantly. Bring to a boil, reduce heat to low until serving.
by rothsadmin | Feb 10, 2021
3 Bean Salad
Ingredients
1 ½ cups Blanched Green Beans
1 ½ cups Cooked Garbanzo Beans
1 ½ cups Cooked Kidney Beans
¼ cup Diced Red Onion
¼ cup Diced Red Bell Pepper
¼ cup Diced Green Bell Pepper
⅓ cup Distilled White Vinegar
⅓ cup Sugar
¼ tsp Salt
¼ tsp Pepper
¼ tsp Celery Seed
Directions
In a large bowl combine vinegar, sugar, salt, pepper and celery seed. Stir to combine.
Add cooked beans, peppers and onions to the dressing.
Toss the salad, cover and refrigerate for at least 4 hours.
Enjoy!
by rothsadmin | Jan 28, 2021
Roasted Carrots & Pomegranate Glaze
Ingredients
Roasted Carrots:
2 lbs Rainbow Carrots
2 tbsp Olive Oil
½ tsp Salt
1 pinch Pepper
Pomegranate Glaze:
1 qt Pomegranate Juice
½ cup Sugar
¼ cup Lime Juice, Fresh
Directions
Roasted Carrots:
Scrub carrots, do not peel. Trim ends, if carrots are large cut in ½ lengthwise. Toss carrots in a bowl with olive oil and seasonings. Spray a baking sheet with pan spray or rub with oil. Lay carrots out in a single layer. Bake in a 350-degree oven for 20 minutes, remove and turn carrots over. Continue baking another 15-20 minutes or until carrots are fork tender.
Pomegranate Glaze:
Place all ingredients in a sauce pan, stir to blend. Bring to a boil over medium heat. Reduce heat to low and simmer until the juice is reduced by half. Glaze will thicken as it cools. Drizzle over veggies, salads and meats.
Enjoy!
