In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.
Sunday Pot Roast
- 4 lbs Pot Roast (chuck roast)
- ¼ cup good whiskey (or red wine)
- ¼ cup beef broth or water (more if needed)
- 1 tsp rosemary
- 2 bay leaves (remove before serving)
- ½ tsp salt & pepper
- 1 large onion, quartered
- 6 medium potatoes, quartered
- 1 lb bag baby carrots
slow-cooker or Instant Pot Continue reading
I know JeffreyW has had one of these for years, including one for baguettes, but just before the holidays, I finally took it out of my wishlist and put it into my cart to purchase.
For only fifteen dollars, this is a great addition to my baking tools. It effortlessly makes two perfect loaves of French bread. Paired with my favorite bread recipe (here), bread was a hit on Christmas Eve.
What I really like is how simple it is. After the first rise (12 hours in my case) you shape the loaves, place them in the lightly oiled French bread pan, let rise again for ninety-minutes, do an egg wash and bake. No proofing cloths, no flat, shapeless loaves on a baking sheet. Just yummy, perfectly shaped loaves, golden brown on all sides thanks to the perforations.
I also made loaves to give away in my holiday food packages with berry jam.
Just writing about it makes me want to put together another batch.
One of my favorite nights of the year. Friends come over for Christmas Eve dinner and then we watch a movie. Tonight: Strictly Ballroom, a quirky Australian treat by Baz Luhrman.
This year I had a request to make Spinach Lasagna again, I haven’t made it for a few years. I really like it because I can prep it ahead and the night of the party I’m not stuck in the kitchen.
On the board:
- Spinach Lasagna
- Green Beans Tossed w/Butter & Lemon Pepper
- Garlic Cheese Bread
- Ice Cream Sundae Bar
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I made it on Sunday and refrigerated. It will need additional cooking time to bring the center up to temperature.
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Saucepan Continue reading
This is my Perfect Apple Crisp (recipe here), using the stovetop method. Creates a tasty filling topped with great, crispy top.
This bread is so easy to make and even at this altitude, it’s moist and fluffy. No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.
English Muffin Bread
- 12-3/4 ounces bread flour
- 1/2 ounce sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 8 ounces milk
- 2 ounces water
- 1 tbsp vegetable oil or olive oil
- cornmeal, to sprinkle in pan
bowl, loaf pan
I have included a little Turkish Cafe in my newest novel Underway (available in June) and I wanted to try out a few pastry recipes to use in the book. This was one of the simpler (and not deep fried) that I decided to give a try.
This is not the definitive recipe – if you Google Tahini Rolls you’ll find dozens of variations. Everyone’s grandma must make her own version. This one seemed the easiest to replicate.
These are much different than I expected. Light, crisp, flaky and not too sweet, they go great with coffee. I really liked them. This recipe makes about 2 dozen: Continue reading
Used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then Continue reading
I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.
Here’s the original recipe.
I made a few changes.
For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.
For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!
For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.
Nom-nom. I really could have eaten the entire cake myself.
I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.
Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.
Are you planning your garden, yet?