To Die For Pot Roast

Fall has just arrived!  I loooooove everything about fall from nature's beautiful change of colors, the comfort foods, hot cocoa, cozy and cuddly weather, fall festivities (farm and orchard trips, apple picking, yay!) and let's not forget fashion, as well (cardigans, light jackets, jeans and boots....oh my!).  As you can tell, fall is my kind of weather...my kind of style... and has my kind of comfort foods.  There's something about it that excites me!
I have been dying to make this pot roast for the longest time and just waited for the right moment, right time to make it.  Today, the weather seems cooperating with me as it's kind of cool out there already....so, I figured today is the day for this mouth-watering deliciousness plated and accessorized just the way hubby would eat his pot roast (smothered over pasta which in my case would be rice as most of you know I eat rice with everything, ha!...and a steamed corn in a cob on the side, yum!).

1 (4-5 lb) beef roast
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad seasoning (I use half only, personal preference)
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
3 big carrots, chopped (optional)
3 long sticks celery, chopped (optional)

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast.  Drop chopped carrots and celery around, and pour water around the roast.  Cook on low for 7-9 hours.  Enjoy!


Yield:  8 servings
Recipe Courtesy:  Food.com, by yooper

Banh Mi

Here's something I've never made before, Banh Mi!  It's a Vietnamese sandwich loaded with meat (shrimp, beef or chicken which in this case I use pork), veggies and its unique and flavorful homemade sauce.  Once in a while, I give my dear hubby the privilege to choose the kind of dish or food I should offer/make for him since in our household, weekday dishes are my responsibility and the weekends are his, giving "mama" a chance to sit back, relax and be served:)).  So, he chose Banh Mi!  Oh boy, what's wifey gonna do...so Banh Mi it is!  Thank goodness it turned out scrumptiously good!!!

1 french baguette, cut lengthwise (divide into 4 servings)
1 pound pork loin, thinly sliced
2 cloves garlic, minced
2 tablespoons fish sauce
2 teaspoons light brown sugar
salt and pepper, to taste
2 tablespoons finely chopped onions
1/4 cup olive oil
1 teaspoon sesame seed oil

Mix all ingredients and let it marinade for an hour or longer.
Pan-fry meat (both sides) in a medium heat until brown, doing in batches.  Do not overcrowd them. 


Condiment Fillings:
1 big carrot, shredded
2 tablespoons rice vinegar
1/2 small red onion, sliced thinly
handful of cilantro leaves
1 cucumber, thinly sliced

In a bowl, mix shredded carrot and rice vinegar.  Set aside and let it soak.

Sauce:

2 tablespoons mayonnaise

2 tablespoons non-fat yogurt or kefir cream (I prefer to use kefir for probiotic boost)

1 teaspoon fish sauce

juice of half a lime, freshly squeezed

a splash of sriracha or your favorite hot sauce (optional)

How to assemble:
Open warm baguette in half (serving pieces), spread the mayo sauce at the bottom part.  Arrange the following in order...sliced cucumber, cooked meat, sliced onions, drained shredded carrot, topped with cilantro leaves, then add the top part of baguette.  Enjoy with your favorite chips on the side!

Breakfast Sandwich

A good day always starts with a good breakfast.  Okay, I have to confess that I'm in looooove with this breakfast sandwich!!!  Did I tell you that I always look forward to Saturday mornings because of this?...well, other than spending quality time with the family, of course.  It's my dear hubby's breakfast specialty which he owns the kitchen on weekends, by the way.  I thank the Lord for a man not just knows how to cook but can cook good!!! :)

4 serving size individual ciabatta bread or a loaf and cut into serving pieces

Asiago cheese, cut in thin slices

4 eggs

4 slices bacon or more, we prefer Nitrate-Free bacon

Olive oil spray or Pam

Salt and pepper, to taste

Bake bread according to package direction.  Cook bacon in the microwave until crispy (we prefer this way to eliminate fats and for the crunchier texture), set aside.  Heat skillet on medium heat sprayed with olive oil spray or Pam, until hot.  Crack eggs on the skillet and cook until halfway through (seasoned with salt and pepper), flip the eggs over and add sliced cheese on top and cook for few minutes more until eggs are well done and cheese are soft and melted.

Assembly:

Cut ciabatta bread in half.  Lay the bottom part on the plate topped with egg and cheese, add bacon and cover with the other half of bread.  We always serve this with freshly squeezed orange juice...it's a beautiful match made in heaven!  Enjoy!

Whey And Cream Cheese

Making whey and cream cheese is so much easier than I thought.  All you need is some plain milk kefir (which I prefer) or a store-bought plain yogurt.  I use my whey for my homemade probiotic lemonade and I use the cream cheese for any recipes that calls for it.  



2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel

Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese.  Keep them separately in tight containers at the fridge, they will last for months to use.

Tomato Salad with Balsamic Dressing

Guess, what day it is??  That's right,  it's "Farmer's Market" day!  This salad recipe ingredients are few of the veggies we love to get.  Beyond being colorful, luscious and healthy there's nothing like the freshness of it.  From its farms to our table... bon appetit!

1 1/2 pint any mix grape tomatoes
1/4 red onion, thinly sliced (or more to your liking)
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1/4 teaspoon sugar
1 clove garlic, minced
Salt and fresh ground black pepper
Baby Lettuce, cut in chunks

Halve the tomatoes and add them to a large ziplock bag.  Add the sliced onions, olive oil, balsamic, parsley, sugar, garlic and sprinkle with salt and pepper.  Seal the bag, gently mix everything in it, then get all the air out and seal again.  Place into the fridge until ready to use.
Divide the baby lettuce in 4 salad bowls and divide the tomato mixture including its dressing on top of each bowl.  Serve!



Yield:  4 Servings

Kahlua Mudslide

Sometimes we just need to sit back, relax and enjoy this!  You can make it kid-friendly by omitting the alcohol, just drizzle scoops of ice cream with some chocolate syrup, whip topping, a cherry and voila!... made my little Sweetpea's day even sweeter!

2 shots Kahlua Coffee Liqueur

1 shot Irish Cream Liqueur (Baileys)

1 shot vodka

2 cups Vanilla Ice Cream

1 cup ice cubes

Organic chocolate syrup, to drizzle

Whip Cream

Cherries, to garnish

In a blender mix ice cubes, Ice Cream, Kahlua, Baileys and vodka until smooth.  Drizzle the bottom and sides of a dessert glass with chocolate syrup.  Pour blended ice cream into the glasses, drizzle with whip topping and garnish top with a cherry.  Enjoy!

Yield:  2 servings

Probiotic Lemonade

Summer time is here and one of the drinks my family love to quench thirst from heat is lemonade. It's cold and refreshing with a little bit of sweetness and tanginess to it.  The only downside is the amount of sugar added in it.  But who cares...right?  Well, not until I discovered this recipe and decided to give it a try.  To my surprise, it's super easy and not only tastes great but it's super healthy, too due to its boost of probiotic added making us indulging it without guilt.  It's so healthy that I let my daughter drink to her heart's content... seriously, no limits!

Juice of 10 lemons or limes
¾ cup sugar or sucanat (I use organic light brown sugar)
1 cup of whey (I use recipe 1 below)
2.5 to 3 quarts of filtered water
gallon size jar


Pour the sugar into the gallon size glass jar and add just enough hot water to dissolve the sugar.
Add lemon juice and fill the jar about ¾ full with filtered water.
Make sure the liquid is at room temp and add the whey.
Cover tightly and let sit on the counter for 2-3 days. The longer it sits, the less sugar in the final product.
After 2-3 days, keep in fridge and drink 4-6 ounces per day. The flavor will continue to develop in the fridge.
Since the sugar ferments out, it is rather tart. Add a couple drops of stevia if it is too tart for you!


Whey and Cream Cheese Recipe 1 (the recipe I use):

2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel

Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese.  Keep them separately in tight containers at the fridge, they will last for months to use.

Whey and Cream Cheese Recipe 2:

One 32-ounce container of full fat organic PLAIN yogurt
Cheesecloth or thin dish towel
medium-size bowl
string or rubber bands

Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
Pull the ends of the towel up and secure with string or a rubber band.
Tie the towel with yogurt in it to a cabinet handle above the bowl.
Leave it alone overnight to drip.
In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey... yay!) into a glass jar and store in the fridge for up to six months.
The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.

 

Yield: 8 glasses
Recipe Courtesy: Wellness Mama