POT ROAST WITH GARLIC MASHED

Autumn is definitely here, the days are cooler and the kitchen is warming up.  Pot roast is the ultimate comfort food, especially when you serve it with mashed potatoes.  The great thing too is that you have to make this meal early because it takes 4 hours to cook in the oven.  That way you can cozy up with a book or finish little projects you have going on.  I took the time to finish sewing up the diapers I am making for the baby.  Sigh.....loving the season.

POT ROAST with Garlic Mashed Potatoes

2 Tbsp organic vegetable oil

1 5-6 pound organic and/or pasture raised beef chuck roast or any other cut suitable for pot roast

sea salt and pepper

1 cup organic beef or chicken stock

1 1/2 cups organic red wine

3 organic onions, cut into wedges

4 cloves organic garlic, chopped

2 organic bay leaves

3 sprigs fresh organic thyme

2 Tbsp organic tomato paste

2 pounds organic carrots, cut into chunks

1 organic parsnip, cut into chunks

2 celery stalks, chopped

Method:  Preheat oven to 350*.  Heat the oil over medium high heat.  Season the roast with sea salt and pepper.  Brown the meat on all sides and then add the stock, wine, herbs, onion, garlic and tomato paste. Bring to a simmer, cover and place in the oven and roast for 3 hours.  Then add the carrots, parsnip and celery.  Cook until the vegetables are tender, about 1 more hour.  Serve on garlic mashed potatoes.

GARLIC MASHED POTATOES

Just add chopped raw garlic to your mashed potatoes.....

RED WINGS

I don't think I've ever mentioned how I was a vegetarian for about 14 years.  When you go without something for so long, your memory tends to lean more towards a nostalgic romanticization of reality.  A lot of things I used to like, don't actually appeal to me anymore (like a lot of junk food I used to think was amazing).  When it comes to chicken wings, the memory definitely mirrors reality...they rock. They tasted even better (if that is possible) tonight dipped into the creamy blue cheese dip I made to accompany it.  My son really liked them too.

     Still testing out the new camera.  I really should read the flash manual and spend a few hours, in the house ALONE! and with no pressure to take the picture before the food gets cold.

As you can see the chicken wings are a wee bit charred due to the fact that I was so busy taking pics of the veggies and dip that they were forgotten about in the oven.

RED WINGS

2 pounds organic chicken wings

1/4 cup organic ketchup

2 Tbsp saracha thai chili sauce

sea salt and pepper to taste

Method:  Preheat oven to 400*.  Sprinkle the wings with the salt and pepper.  Place on a rimmed baking sheet or cast iron skillet and broil the wings for about 15-20 minutes, turning halfway.  When the wings start to brown, they are ready to be taken out of the oven.  Place the ketchup and hot sauce in a large stainless steel bowl.  Toss the wings into the sauce and stir until evenly coated.  Return to the oven and cook for another 5-10 minutes, or until the wings get crispy.

BLUE CHEESE DIP

1/2 cup organic blue cheese, crumbled

2/3 cup organic sour cream

1/3 cup organic yogurt

juice of one organic lemon

sea salt and pepper

1 tsp local honey

Method:  Combine all ingredients in a bowl and stir until well blended.  Serve with carrot and celery sticks.

Juicing and the living is easy

I am living up to my promise to myself to juice creatively. Here is another combination we came up with and enjoyed thoroughly.

CARROT, CELERY, APPLE AND BROCCOLI JUICE

About 6 smallish local organic carrots

3 organic celery stalks

1 local organic cortland apple

1 organic broccoli stalk

Method:  Juice and chug.