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December 22, 2008

Rainy days and Mondays always get me chocolate

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What ... are we turning into Florida or something? This is at least the fourth day of rain this year! Four days when the sun didn't shine and water came from above! Personally, I'm against it. I've lived here for something like 15 years (gasp) and I have officially become insulted by the rain and prefer that it stops, now.

Also, it has been cold! It was 36 degrees yesterday morning which is cold in any language. So for dinner I made a pot roast in the crock pot (very easy -- take a roast or a brisket or even tri-tip and coat it in a mixture of black pepper and crushed garlic -- I buy the stuff in the jar at the market -- and brown it in a pot, then put the browned beef into the crockpot with some onions sliced up. For liquid, add broth or some people do Lipton's onion soup, or beer. What I did last night was to deglaze the pan I browned the meat in with some beef broth and add that to the crockpot as the liquid. Deglazing sounds fancy, yes? You just add broth to the pan and scrape up the browned bits, easy!)

I like pot roast and I like the idea of adding in the veggies and having a one-pot meal, but I don't like all my vegetables to taste like pot roast. And after they've been cooking that long I just think they're mushy. So usually I make mashed potatoes as a side, but this time I tried something new, I roasted the vegetables separately in a pan in the oven and it turned out great!

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I lined a cookie sheet with that Reynolds Release tin foil which is MIRACULOUS, love it, it's a non-stick foil and I use it for everything. Then I cut up a purple onion, peeled and cut three carrots, peeled and sliced up two parsnips, and added about four small yukon gold potatoes sliced up, too. I chopped some garlic, sprinkled the pan with salt and cracked pepper and added a little drizzle of olive oil. I also cut up a leek and added it in but you may want to skip the leek -- it got kind of crunchy (which I don't mind but then again I am not very picky.)

Then put the whole pan in the oven at 425F and bake/roast for as long as it takes to get everything the amount of done you like (I roasted mine for about an hour, and I stirred everything up a few times in between with a big spatula.) TASTY!!!! I don't know why I don't do this more often, I love roasted anything and this is a big healthy plate of yummy. Perfect for a cold blustery winter's day!

Posted by laurie at December 22, 2008 10:01 AM