simply delicious

Well, yet again I am behind on my posting. But on the bright side, I have uploaded pictures for the past two posts! I think for a little while I’m going to have to break from my schedule until I figure out a new routine. But I will continue to update regularly, and with pictures.

So for today’s post, I’m doing one of my favorite dishes that my mom makes– her pot roast, which is so simple and fantastic. The meat is so tender and her oh-so-easy gravy ties everything together nicely. It’s great as leftovers, too.

Mom’s Simple Pot Roast

Yield: about 4 servings

Ingredients:

• 1 pound of pot roast, cut
• 1/2 large onion
• 3 cups water
• 2 cups baby carrots
• 4 large potatoes, peeled and cubed
• 2 Tbsp flour
• 1 Tbsp milk
• olive oil
• salt and pepper to taste

Directions:

1)  Brown pot roast with onions in a pot in olive oil over medium heat. Season with salt and pepper. After meat has browned, add water. Bring to a boil and then let simmer, covered, over low heat for 1 1/2 – 2 hours.

2)  Approximately 15-20 minutes before being ready to be served, add potatoes and carrots to the roast. Continue to simmer, covered.

3)  Remove meat and vegetables from pot. Add flour and milk to juices. Whisk while bringing to a boil.  Allow the gravy to thicken before pouring into a seperate dish. Again, salt and pepper to taste. It’s just that easy.

This was an experiment I made last week, which turned out rather well. I was a little exuberant with the ginger, so I cut it back in the recipe below. I also recommend adding some sugar to give the stir fry some sweetness, but I did not use any when I made it. You use whatever vegetables you’d like; I used peppers and zucchini. I think carrots would be a good addition. Serve over rice.

Ginger Beef Stir Fry

Yield: 4 servings

Ingredients:

• 1 pound beef, in strips
• 1 medium sweet onion, sliced
• 1 green pepper, sliced
• 1 medium zucchini, cut into chips
• 2 tsp garlic powder
• 3 Tbsp soy sauce
• 1 Tbsp ground ginger
• salt and pepper to taste
• olive oil
• other veggies, sliced (opt)

Directions:

1)  Put 2 Tbsp of the soy sauce and the 1 Tbsp of ginger into a gallon plastic ziplock bag. Add beef and seal. Turn bag to coat beef and refridgerate for 30 minutes.

2)  After beef has marinated, put beef and onion into a frying pan with some olive oil and brown beef over medium heat. After beef has browned, add the rest of the vegetables, seasoning, and soy sauce. Reduce heat to medium-low and cover.

3)  Let simmer for 10-15 minutes, until vegetables are cooked all the way through. Stir occasionally.

4) Serve over rice.