Recipes

Hearty Mushroom Stuffing

Thanksgiving can be a really difficult time for people who don’t eat meat. Most thanksgiving dishes appear to be vegetarian but in fact are not. Stuffing is a great example of that. Most stuffing recipes call for sausage or bacon, and almost every stuffing recipe calls for chicken broth. This Hearty Mushroom Stuffing replaces sausage with mushrooms and calls for vegetable broth instead of chicken. Stuffing is arguably the most delicious dish on the Thanksgiving table so I wanted to create a recipe that allows diners of every diet to enjoy! A vegan alternative to this recipe is coming soon as well! This stuffing is savory, filling, and even meaty! This is the perfect dish to bring to thanksgiving whether you’re dining with vegetarians or meat eaters!

There are a few key components to making a great stuffing. The first is the bread. You want to use a really delicious bread because this makes up a good portion of the dish. I like using French bread or ciabatta! The bread also needs to be fairly dried out so it absorbs the liquid. without getting mushy. Lastly, you need a very large bowl to mix all the stuffing ingredients well. Once you have all of these covered, you’re ready to make stuffing.

Hearty Mushroom Stuffing

Yield: 8-10 servings

Ingredients:

  • 1lb French bread, cut into small cubes
  • 1lb Crimini mushrooms
  • ½ stick unsalted butter (4 tablespoons)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 6-8 celery stalks, diced (about 1 ½ cups)
  • ½ cup white wine
  • 1 tablespoon fresh sage, thinly sliced
  • 1 tablespoon fresh rosemary, finely minced
  • 1 tablespoon fresh thyme, roughly chopped
  • 2-2 ½c vegetable broth, divided
  • 2 eggs
  • 1/3 cup fresh parsley, roughly chopped

Instructions:

  1. Preheat your oven to 350 degrees and grease a 9X13 baking dish.
  2. Begin by drying out the bread. This can either be done by leaving the bread cubes uncovered overnight or they can be toasted in a 350-degree oven for a few minutes until they have dried out. Once the bread cubes have been dried out, set them aside in a large bowl.
  3. Clean the mushrooms by wiping the caps down with a wet paper towel or dish rag until all the dirt is removed. Remove the stems and roughly chop the mushrooms.
  4. Heat a large skillet over medium heat and cook the mushrooms, dry (no fat in the pan) until they have released all of their moisture, about 10-15 minutes. Make sure to stir every few minutes so nothing sticks to the pan.
  5. Remove the mushrooms once they have completely released all of their moisture and set aside in the bowl with the bread cubes.
  6. Return the pan to medium heat and melt the butter. Once the butter has melted, add the onions and celery. Season with salt and pepper, to taste. Cook the veggies on medium heat, stirring occasionally, until they become soft and slightly browned. 
  7. Once the veggies have become soft, raise the heat to high and add the wine. It will sizzle and start to bubble. Use your spatula or wooden spoon to scrape the bottom of the pan, removing and browned bits that have formed. 
  8. Let the wine reduce slightly for 2 minutes then add the herbs. Stir to combine then set aside in the pan to cool slightly.
  9. In a medium sized bowl or measuring cup, scramble the eggs and add 1 ½ cups of broth. Season with a pinch of salt and pepper. 
  10. Add the veggies to the bowl with bread and mushroom and stir to combine. 
  11. Slowly add the egg broth mixture to the bowl of bread and veggies, stirring gently to make sure everything is incorporating evenly. Keep adding the egg broth mixture until the bread has completely absorbed it. The amount of liquid you will need will depend on how dry your bread is and how much liquid it is absorbing. You want the bread to be completely moist to the touch without too much excess liquid in the bowl. Once all the egg mixture has been added, you can continue adding broth until the bread has reached the proper consistency. It will be anywhere from ½ cup to 1 cup of extra broth. I only used an extra ½ cup of broth once the egg mixture was added.
  12. Pour the whole bread and veggie mixture into your prepared baking dish, cover it with foil and bake it in the oven for 30-35 minutes.
  13. After the first 30-35 minutes, raise the heat to 425 degrees and remove the foil. Bake the stuffing for another 20-25 minutes until the top is crispy and browned. 
  14. Garnish with fresh parsley and enjoy! 
Recipes

Lamb Dogs with Tomato Cucumber Slaw

I’m hitting you guys with one last grilling recipe before Fall officially hits! Living in California, the transition from Fall to Summer is always an interesting one because it’s usually still hot & sunny well into October. Since the rest of the world has actual seasons, I promise Fall recipes are on their way! But in the meantime, let’s grill up some Lamb Dogs while we still can!

This recipe can be altered to use beef or regular store bought hotdogs if lamb isn’t something you enjoy or are able to get your hands on. Whatever meat you decide to use, its about a pound for 4 dogs. The hardest part about this recipe is forming the dogs, so once that part is done this dish comes together very quickly!

These dogs are a really nice balance between savory, hot, meat (LOL) & a cool, crunchy slaw topping. To prep the slaw, small dice the cucumber & tomatoes (seeds removed). Top with olive oil, Vinegar, salt & pepper. Stir to combine & leave in the fridge until serving time! The longer the slaw sits, the more the flavors will develop so definitely prep the slaw before anything else!

Next, prep the dogs. If you can find lamb sausages that would be a fantastic substitute but I couldn’t find any at my local grocery stores so I used ground lamb & formed my own. Divide the ground lamb into 4 equal portions & form into long round sausage shapes. They will shrink on the grill so make sure to form them a little larger than you want the finished dogs to be. Season generously with salt & pepper & let them sit at room temperature while the grill heats up.

Preheat your grill to medium high heat with one side of the grill set to a lower heat. These can also be cooked in a skillet indoors if you don’t have access to a grill or grilling weather. When the grill is ready, spray it with nonstick spray & lay down the dogs on the hotter side. Cook on each side for about 5-7 minutes, until a nice crust forms on the surface. Once the dogs are seared on both sides, transfer to the cooler side & cook with the grill closed until they reach an internal temp of 160 degrees. About 10 more minutes.

Once the dogs are cooked through, remove them from the grill & set aside to rest for 5-10 minutes while you prep the buns. Grill the buns for a few minutes until they are nice & toasted. Spread each bun with 1 tablespoon of red pepper spread & top with a dog.

Next, pile on the tomato & cucumber slaw & finish with feta cheese. Voila! Dogs are ready!

Lamb Dogs with Tomato Cucumber Slaw

Makes: 4 dogs

Ingredients:

  • Half a large hot house cucumber, small diced
  • 2 Roma tomatoes, deseeded & small diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • 1lb ground lamb
  • 4 bakery style hot dog buns (I used brioche buns found at Whole Foods)
  • 1/4 cup red pepper spread
  • 6 oz feta cheese, crumbled
Recipes

Greek Burgers

Summer is in full swing which means I’m outside grilling as many meals as possible! Burgers are a super easy lunch or dinner to throw together while everyone’s hanging out by the pool, drinking & working on their tans! Us millennials don’t always want to spend all day in the kitchen but we want good food & we want it fast! I know when my friends are over & we’re hanging by the pool, I don’t like being in the kitchen for too long trying to whip up a yummy lunch or dinner. That’s why I rely on pre-formed burger patties. They’re super simple to just throw on the grill when you’re hungry & they can be found at just about any grocery store, in just about any quantity!

Starting with a good quality patty & soft burger bun, the possibilities are endless. Your friends & family can customize their burgers with whatever toppings they like & everyone’s happy! Sounds like a recipe for a great afternoon if you ask me!

I bought my ingredients for these burgers from Trader Joes but everything in this recipe can be found at any local grocery store. This recipe is also a great starting point & can be altered to fit your needs & desired flavor profile!

These burgers have just three simple toppings & one delicious spread, all of which can be prepped ahead of time & kept in the fridge so when the hunger hits, you & your guests can be eating in no time!

You are more than welcome to roast your own red peppers, they’re delicious when made at home, but in my opinion they are just as delicious when pulled out of a jar. Summertime meals are all about convienience in my house (especially on pool days) so I used jarred roasted red peppers for this recipe. To prep the peppers, drain them of excess liquid & slice into thin ribbons. Next are the cucumbers, which are sliced very thinly on a mandolin but can easily be done using a sharp knife. Lastly the cheese, which is clearly the most important ingredient on any burger. This recipe calls for feta which is a very dry, salty cheese that’s generally sold in a big block & for this recipe, I just crumbled it. If you’re not a feta fan, goat cheese or even Monterey Jack cheese would be delicious.

To grill the burgers, preheat your grill to medium high heat & spray with cooking spray to ensure nothing sticks. You want your grill to be hot enough to create a good sear on the burger, but not too hot that it chars the burger completely before cooking it through. Before the burgers go on the grill, season with salt & pepper on both sides. Everyone likes their burgers cooked to different doneness so this part will depend on whether you like your burgers on the rare side or the more well done side. I prefer my burgers to be medium (a little pink in the middle) so I cooked them for about 4-5 minutes on each side. This part will also depend on the thickness of your burger, but if you’re unsure, an instant read thermometer is a great tool!

When the burgers have just a few minutes left, it’s a great time to throw the buns on the grill to toast so everything finishes around the same time.

Assembly time! Once the buns are off the grill, spread on your red pepper spread (or other spread). Top with the burger patty & immediately top with cheese so it begins to soften from the heat of the patty. Next, dress up your burger with red peppers & cucumbers. Top with the other bun & voila! Burgers are ready! Can you believe how easy this was?? Perfect summer dish if you ask me!

Greek Burgers

Makes: 4 burgers

Ingredients:

  • 4 pre-formed hamburger patties
  • salt & pepper, to taste
  • oil or cooking spray, for the grill
  • 4 bakery style hamburger buns
  • 1/2 cup red pepper spread (or red pepper hummus)
  • 1/2 cup roasted red peppers, sliced thin
  • half a large cucumber, sliced thin
  • 6oz feta cheese, crumbled

Recipes · Uncategorized

Classic Blue Cheese Dressing

Makes: about 1 1/2- 2 cups

Ingredients:

  • 1 cup mayo
  • 6oz blue cheese, divided
  • 1/2 cup half & half
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt

 

Instructions:

  1. Combine all ingredients, reserving 2oz of the blue cheese, using a whisk.
  2. Add remaining blue cheese & gently mix into dressing.
  3. Store dressing in a container in the fridge for up to a week.

 

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Recipes

Falafel Pitas

One of my absolute favorite things to eat is a falafel pita. Crunchy balls of crispy falafel, topped with cool, crisp veggies, all dressed up with fresh & creamy tzatziki. There are a lot of really great places to get one, but I love trying to make my favorite foods at home. I’ve bought the frozen falafel from Trader Joe’s before & I love them, but I wanted to try making them from scratch! There are two types of falafel, the traditional style which are fried, or a healthier option, which are baked.

Initially I wanted to fry my falafel because nothing beats that crunch you get when frying them. At first, I made my falafel into patty shapes to shallow fry them because I am not a fan of deep frying, it’s just way to much of a mess.  but after the first attempt, I realized this was not going to work. Maybe I had the oil at the wrong temp, or didn’t cook them long enough. Either way, they did not come out as planned!

That’s the fun part of cooking at home, you get to try new things & adapt to what works best for you & yields the best result. So I quickly realized frying the falafel was not working & decided to bake them instead. Spoiler alert, they were still delicious!

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The first step to delicious homemade falafel? Make tzatziki from scratch. It’s really easy to throw together using very common ingredients (many of which you probably already have) & really elevates this dish. Tzatziki is a yogurt based sauce that goes great with falafel, chicken, gyros & basically anything else. You won’t have any trouble getting through the leftovers & it keeps great in the fridge. Start by scooping the yogurt into a bowl. Then add in the cucumber, garlic, lemon juice, salt & pepper. Stir to combine & let it rest in the fridge. The longer it sets, the more delicious it will be! I let mine sit for the amount of time it took to get dinner on the table & it was great. If you have the time to assemble it earlier in the day, by all means, go for it!

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Falafel time! This mix comes together insanely easily using a food processor. Start by combining the chickpeas, parsley, cilantro & mint. Pulse until it begins to come together.

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Next comes the flavor! To the chickpeas, add paprika, coriander, cumin, garlic & baking soda. Mix on high until all ingredients are combined. Add salt & pepper to taste.

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Spoon mixture into a bowl & let it rest for 20-30 minutes before forming. While the mix is resting, prepare the rest of the ingredients for your pitas. I like to top mine with lettuce, tomato, pickles, red onion & cucumber. I chopped up all my veggies & set them aside so they’re ready to use when the falafel come out of the oven.

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To bake the falafel, form them into small balls & place on a cookie sheet lined with parchment. Bruch the tops with olive oil & bake the falafel in a 350 degree oven for about 30 minutes, until the outside becomes crisp & the inside is still tender.

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When the falafel come out of the oven let them rest for a few minutes while you heat your pitas & gather your toppings.

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Dress up your pitas to your liking & boom! Not too difficult right?

Falafel Pitas

Prep time: 25 minutes
Total Time: 85 minutes
Servings: 20-23 falafel (depending on the size)

Ingredients: 

Tzatziki-

  • 1 1/2 cups greek yogurt
  • 1 cup grated cucumber, drained of all liquid
  • 2 cloves of garlic, minced or pressed
  • 1/4 cup lemon juice
  • salt & pepper, to taste

Falafel-

  • 2 cans of chickpeas, drained
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/4 cup mint leaves
  • 1 teaspoon paprika
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 5 cloves of garlic
  • 1 teaspoon baking soda
  • salt & pepper, to taste
  • oil, for brushing onto falafel

For serving-

  • pita bread
  • lettuce
  • tomato
  • pickles
  • red onion
  • cucumber

Instructions:

  1. Preheat oven to 350 degrees.
  2. Start by scooping the yogurt into a bowl. Then add in the cucumber, garlic, lemon juice, salt & pepper. Stir to combine & let it rest in the fridge.
  3. In a food processor, start by combining the chickpeas, parsley, cilantro & mint. Pulse until it begins to come together.
  4. To the chickpeas, add paprika, coriander, cumin, garlic & baking soda. Mix on high until all ingredients are combined. Add salt & pepper to taste.
  5. Spoon mixture into a bowl & let it rest for 20-30 minutes before forming. While the mix is resting, prepare the rest of the ingredients for your pitas.
  6. To bake the falafel, form them into small balls & place on a cookie sheet lined with parchment. Bruch the tops with olive oil & bake the falafel for about 30 minutes, until the outside becomes crisp & the inside is still tender.
  7. When the falafel come out of the oven let them rest for a few minutes while you heat your pitas & gather your toppings.
  8. Dress up your pitas to your liking & boom!
Recipes

Creamy Mushroom Pasta

It’s meatless Monday once again! This week I opted for a simpler take on a meatless dish and went with a vegetarian classic. This dish utilizes mushrooms as its main source of protein.

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Creamy Mushroom Pasta is a one-pot meal that comes together in the time it takes to boil some pasta! What else could you want on a Monday night? It’s filling, creamy & cheesy!

As I mentioned in a previous post, mushrooms are a fantastic meat substitute & they pair wonderfully with pasta. When they’re tossed in cream they reach a new level of delicious.

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Cover the whole mess with parmesan cheese & you’ve got yourself an insanely delicious meal! I served this up with some French bread & a delicious crisp white wine.

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Check out Girl Gone Gourmet for the full recipe!

Recipes

Lentil Soup

In my efforts to put a meatless dinner on the table every week, I have been researching & trying out new forms of protein. I work with beans a lot because there are so many different varieties that they can be used in almost any cuisine. I also use mushrooms a lot because they give a dish a real meatiness that can be lacking in vegetarian foods. Another ingredient I have been really excited to work with lately is lentils. They are also very versatile and work with a lot of different cuisines. I’ve used the cooked lentils from Trader Joe’s in salads & wraps but I was curious about using lentils that have not been pre-cooked.

Enter, lentil soup. It’s something I grew up eating out of a can & ordered frequently when I saw it on restaurant menus. I was excited to try making lentil soup from scratch. When researching recipes to figure out exactly how to put the soup together I realized quickly this was going to be an easy dish. You basically sauté some veggies, throw in lentils, diced tomatoes & a few spices, then let the stove do all the work. Sounds good to me!

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Start by gathering all of your ingredients & heating a large pot with 2 tablespoons of olive oil over medium high heat.

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Next you want to prep the lentils. Just rinse them under cold water & let them dry slightly while the oil heats up.

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Once the oil it hot, cook onions, celery & carrots until they start to soften & onions become translucent, about 6-7 minutes. Season with salt & pepper.

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Once veggies have cooked, throw in the lentils, diced tomatoes & spices. Stir to combine.

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Next, add the broth & bring the whole mixture to a boil. Once boiling, reduce to simmer & cook, covered, for about 40 minutes, until lentils are tender.

I served my lentil soup with cheese toasts. To prepare the toasts, slice the baguette on a diagonal into a few pieces then spread them with softened butter. Divide the cheese among the toasts & broil until cheese is melted & bubbling.

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Once the toasts are ready, let them sit for a few minutes before serving up.

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While the toasts are resting, finish the soup. You can serve it up as is, if you like the texture, but I like my soups to be a little thicker so I used my immersion blender & blended about 1/3 of the soup so it had a thicker consistency, but still had a good number of whole lentils.

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Serve up with the toasts & a sprinkling of parmesan cheese & enjoy!

 

Lentil Soup

Ingredients: 

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon herbs de Provence
  • half a large baguette
  • 2-3 tablespoons butter, softened
  • 1/3-1/2 cup Gruyère cheese, shredded

For the full recipe, visit Food Network

Recipes

Jackfruit Enchiladas

I heard about Jackfruit for the first time about a year ago when I saw a Tasty video for Vegan Pulled Pork. Since then, I was so enthralled by this ingredients & wanted to know more. I watched so many cooking videos of people working with Jackfruit. I wasn’t really sure where to get Jackfruit & working with the entire fruit seemed a little daunting. They’re also very large so I would feel wasteful buying a whole one. Fast forward to just a few weeks ago & I was at a party where someone had brought a whole Jackfruit (I’m still not sure why but I got to go home with some so I never questioned it again).

I was so excited to be going home with this Jackfruit because I finally got to try cooking with it, without having to deal with the whole fruit. All of the videos & recipes I looked at said the same thing, to treat the Jackfruit like any other pulled meat. So I shredded it up, tossed it in a pan & covered it in barbecue sauce. It was delicious.

I knew I wanted to cook with it again but still had no intention of buying a whole Jackfruit. And thats when it happened. I was strolling the aisles of Trader Joe’s, as I usually do on a Monday morning, when I saw something magical in the canned foods section. Canned Jackfruit. It was already broken down & preserved in a brine so all I had to do was take it out of the can & boom, it was ready to use. That is, the detailed version, of how these enchiladas came to be.

Start by gathering all of your ingredients. Drain the Jackfruit & rinse lightly with water to remove any excess brine. Break up the Jackfruit as you would a chicken breast, so it becomes smaller shreds.

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To dry the Jackfruit, line a quarter sheet pan (or a large plate) with paper towels. Cover the paper towels with shredded Jackfruit & lay another paper towel on top. Press down lightly to remove any excess moisture. The dryer the Jackfruit is, the better it will brown when sautéed.

Cook the onions in 1 tablespoon of olive oil, in a medium skillet set over medium high heat. Cook until the onions begin to brown, about 4-5 minutes. Next add the garlic & spices & stir to combine. Cook for another minute until the spices become fragrant. Next add in the dried Jackfruit & stir it all up. Cover the mixture with 2 tablespoons of enchilada sauce & stir. Cook for another 5 minutes, then set aside on a plate.

While the Jackfruit is cooking, grate the cheese & pour another tablespoon of enchilada sauce in the bottom of your baking dish. Pour the remainder of the enchilada sauce in the pan that cooked the Jackfruit & heat it on medium low.

To assemble the enchiladas, start by dipping the tortilla into the heated enchilada sauce until it’s coated. Lay on about 2 tablespoons of the Jackfruit & top with about a tablespoon of cheese. Roll up the enchilada and place it, rolled side down, in your baking dish. Keep doing this unit you are out of Jackfruit & cheese. Depending on how big the enchiladas are you should get between 7-9.

Once all the enchiladas are rolled, cover them with any remaining sauce & the remainder of the grated cheese. I like to dot the top of my enchiladas with sliced black olives but that part is optional!

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When you’re ready to eat the enchiladas, bake them in a 350 degree oven for about 25 minutes until the cheese is melted & the sauce is bubbling around the edges. Let the enchiladas cool for about 5-10 minutes before serving them up. Serve up with any desired toppings (I love to top my enchiladas with fresh guac, which you can find on this post) & enjoy!

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Jackfruit Enchiladas

Total Time: 1 hour (includes baking time)
Servings: 7-9 Enchiladas

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced (about half an onion)
  • 1/2 tablespoon minced garlic (2 medium cloves)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 can Jackfruit in brine*
  • 1 bottle red enchilada sauce
  • 7-9 medium corn tortillas
  • 3 cups grated monterey jack cheese
  • 1/4 cup sliced black olives (optional)

Instructions: 

  1. Drain the Jackfruit & rinse lightly with water to remove any excess brine. Break up the Jackfruit as you would a chicken breast, so it becomes smaller shreds.
  2. To dry the Jackfruit, line a quarter sheet pan (or a large plate) with paper towels. Cover the paper towels with shredded Jackfruit & lay another paper towel on top. Press down lightly to remove any excess moisture
  3. Cook the onions in 1 tablespoon of olive oil, in a medium skillet set over medium high heat. Cook until the onions begin to brown, about 4-5 minutes.
  4. Next add the garlic & spices & stir to combine. Cook for another minute until the spices become fragrant.
  5. Then add in the dried Jackfruit & stir it all up. Cover the mixture with 2 tablespoons of enchilada sauce & stir. Cook for another 5 minutes, then set aside on a plate.
  6. While the Jackfruit is cooking, grate the cheese & pour another tablespoon of enchilada sauce in the bottom of your baking dish.
  7. Pour the remainder of the enchilada sauce in the pan that cooked the Jackfruit & heat it on medium low.
  8. To assemble the enchiladas, start by dipping the tortilla into the heated enchilada sauce until it’s coated. Lay on about 2 tablespoons of the Jackfruit & top with about a tablespoon of cheese. Roll up the enchilada and place it, rolled side down, in your baking dish. Keep doing this unit you are out of Jackfruit & cheese.
  9. Once all the enchiladas are rolled cover them with any remaining sauce & the remainder of the grated cheese.
  10. When you’re ready to eat the enchiladas**, bake them in a 350 degree oven for about 25 minutes until cheese is melted & sauce is bubbling around the edges. Let the enchiladas cool for about 5-10 minutes before serving them up.

 

*If you are using fresh Jackfruit it would be about 3 cups, shredded.

**These enchiladas are a fantastic make-ahead dish. When you have the time, cook & assemble the enchiladas, then cover them with plastic wrap & store in the fridge until ready to bake. Remove enchiladas from the fridge about 20 minutes before baking to allow them to come to room temperature for more even cooking.

Recipes

Sunday Pot Roast

With temperatures dropping and days feeling shorter, quick & easy dinners that warm you from the inside out are a necessity. There is no dish more comforting than Pot Roast. With just a few simple steps & a slow cooker, this delicious rib sticking Pot Roast can be on your table in just a few hours.

Fall is the time to bust out the slow cooker & let it do all the hard work. Think of all the fun things you can spend your time doing instead of working on dinner! Carving pumpkins? Watching a scary movie? Finishing up those pesky chores you couldn’t get to over the weekend? Spending quality time with a loved one? The list is endless! Make yourself this Pot Roast & see what extra fun things you get to accomplish…

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Start by gathering all of your ingredients & heating 3 tablespoons of canola oil in a large skillet over medium high heat. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides. This step is not necessary but it is definitely worth it. Browning the meat adds a really nice texture to the finished dish as well as a much deeper flavor.

While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme. Place the browned meat over the carrots & potatoes, then pour in the broth.

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Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve. Enjoy!

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Pot Roast

Prep Time: 5 minutes
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients:

  • 3 tablespoons Canola Oil
  • 3lbs Chuck Roast
  • Salt & Pepper, to taste
  • 1/2 cup flour
  • 1lb Yukon gold potatoes, cut into 1 inch chunks (or baby fingerlings)
  • 1lb carrots, peeled & cut into 1 inch chunks (or baby carrots)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups beef broth
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instructions:

  1. Heat 3 tablespoons of canola oil in a large skillet over medium high heat.
  2. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides.
  3. While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme.
  4. Place the browned meat over the carrots & potatoes then pour in the broth.
  5. Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours.
  6. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around.
  7. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve.
Recipes

Chickpea Salad Sandwiches

When it comes to meatless Monday, I focus a lot on dinner recipes because most of the meals I cook are dinners. I like to mix things up from time to time so this week’s meatless Monday recipe is a lunch recipe. I also like to appeal to all types of diets so it’s important to incorporate vegetarian meals for every time of day!

This sandwich is quick & easy to throw together. The chickpea salad can be made in advance which makes it great for taking to work or school. This sandwich is completely customizable so you can top it with whatever veggies you have on hand!

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Start by gathering all your ingredients. Drain one can of chickpeas & put them into a shallow bowl.

Using a potato masher or fork, smash the chickpeas until they’re about 75% mashed, leaving a few still whole. Remove any large clumps of the chickpea skin that comes off while smashing the beans. Next add the smoked paprika, garlic powder, onion powder, salt & pepper. Stir to combine. Then add the mayonnaise, 1 tablespoon at a time until the salad reaches a consistency you like. I used 2 tablespoons.

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While making the salad, toast your bread. Then prep your veggies. I used mixed greens, sliced tomatoes, micro greens & avocado.

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Top your bread with the chickpea salad & veggies. Enjoy!

Ingredients:

  • 1 15oz can Chickpeas, drained
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • Salt & Pepper, to taste
  • 2-3 tablespoons Mayonnaise
  • Bread of choice
  • Veggies of choice

Instructions:

  1. Drain one can of chickpeas & put them into a shallow bowl.
  2. Using a potato masher or fork, smash the chickpeas until they’re about 75% mashed, leaving a few still whole. Remove any large clumps of the chickpea skin that comes off while smashing the beans.
  3. Add the smoked paprika, garlic powder, onion powder, salt & pepper. Stir to combine.
  4. Add the mayonnaise, 1 tablespoon at a time until the salad reaches a consistency you like. I used 2 tablespoons.
  5. While making the salad, toast your bread & prep your veggies. I used mixed greens, sliced tomatoes, micro greens & avocado.
  6. Top your bread with the chickpea salad & veggies.
  7. Enjoy!