Yum!

Yum!
Fresh Veggies from Backyard Produce

Tuesday, September 22, 2015

Cajun slow cooker roast

9-21-15

Had a couple of London Broils and decided I wanted to use the slow cooker but wasn't in the mood for a traditional pot roast. Looked through the cupboards and this is what I came up with!

2 London Broil roasts, cut into 3 or 4 pieces (depends on size) I used 1.25 pound pieces and cut them into 4's
1 onion peeled and sliced
4 carrots peeled and sliced
12 new potatoes, scrubbed and halved
1 can cream of celery soup 
1/4 cup Worcestershire sauce
2 cups beef broth
3 cloves garlic, grated
olive oil
Cajun spice (I use Tony Chacheres) 
salt and pepper

In skillet, heat couple tablespoons of olive oil. Rub all sides of the London Broil with some olive oil then rub all over with the salt, pepper and Cajun spice (can cut into pieces before rub or after). Brown all sides in the heated olive oil. 

In crock pot, place onions on bottom, layer carrots next and then potatoes. Sprinkle potatoes with salt and pepper then place browned meat on top.


In skillet used to to brown the meat, add beef stock, Worcestershire sauce, cream of celery soup and garlic. Scrape up bits from bottom of pan and mix thoroughly. Pour into crock pot. Cover and cook on high for 5 hours or low for 8 hours.

This should serve at least 4 people. When I do these crock pot roasts, I love to use half and place other half in freezer container or freezer bag for a time saving quick meal that I can reheat and serve in a matter of minutes! 



Friday, September 11, 2015

Roasted Root Veggies

9/11/15

Backyard Produce sent me a beautiful batch of root vegetables but I only had a few of each so decided to combine them up with some others I already had on hand and turned them into this gorgeous feast! 

3 small beets, washed, peeled, diced
3 medium Yukon potatoes, scrubbed, cubed (feel free to peel if not a skin fan)
2 medium turnips, peeled, diced
1 medium onion, peeled, chopped
garlic, minced, I used about 1/3 of a bulb
5 carrots, peeled and diced
1/2 cup white wine
2-3 tbsp olive oil (drizzle over all the veggies, use a bit more or less to taste)
2 tsp thyme
salt and pepper to taste

Toss all the vegetables & the garlic into a 13x9 pan, add in salt, pepper, thyme & olive oil the mix well.




Bake at 400 degrees for 20 minutes, take out & give it a good stir. Add a 1/4 cup of white wine; put back in oven for another 15 minutes. Take out & stir again. Add the last 1/4 cup of wine and put back in for another 15 minutes.

Just before serve, toss with another sprinkle of salt and pepper!