FRENCH DIP (crock pot style)
this recipe is uber tasty, and is even uber tastier the next day. it freezes very well and is still quite tasty thawed- i stick it back in the crock pot to warm and add a can of beef broth.
4 lb rump roast, chuck roast or sirloin roast. ( i used sirloin)
1 can beef broth or consomme (i used consomme)
1 can french onion soup
...1 12oz can/bottle of beer (the darker the better- nothing lite)
Worchestshire sauce to taste*
Minced Garlic to taste*
Sliced white onion (add 1/2 hour before serving. i sauteed quickly before adding, but not all the way)*
*optional- but i used them this time, and it was tastier!
Trim excess fat off roast, put in crock pot.
Rub with onion/garlic powder
Pour Worchestshire sauce over
Spoon minced garlic over
Add Beef Consomme/Broth
Add French Onion Soup
Add Onions (later- see below)
Cook on LOW for 7 hours.
1/2 hour before serving, slice meat on diagonal then add back to cook in broth for 30 more minutes (this is where i added the onions- next time i will do yellow and red pepper too!)
Butter then broil french bread rolls (or whatever rolls you want) until toasted. I turned off broiler then moved pan to lower rack adding Provalone to melt from the heat in the oven for a few minutes.
Remove meat/onions from broth, use left over broth in bowls for dipping!
GREEK PIZZA ON LAVASH
lavash is a thin bread i use for the crust- so you get more topping, less bread. it crisps up nicely too. this pizza is still quite tasty the next day for luch, although the bread doesnt doesnt have the same integrity as it does fresh out of the oven.
buy lavash at whole foods (bakery section)- i picked the pizza lavash- is a bit heartier. other kinds would work too i think..would be crispier, but integrity may be compromised with so many/such heavy ingredients.
preheat oven to 450 degrees
prep is the most time consuming:
kalamata olives- sliced
tomato- sliced..but only use meaty part- no slimy seeds
lemon zest- mince about 1 tsp or so of the peel
fresh basil- chopped
*chicken- i grilled 3 breasts in a lemon pepper seasoning and sliced.
*red onion- sliced. sautee in a tablespoon or 2 of extra virgin olive oil and as much minced fresh garlic as youd like, some salt, some pepper..until tender. put contents of pan into a bowl.
*fresh spinach- 8-10 cups: wash, de-stem, strain. after onions, add another tbsp of extra virgin olive oil and more minced garlic to same pan; add a bit more salt/pepper.. sautee spinich leaves until just wilted but still bright green(about 1-2 min). remove and place in strainer to cool. mush all moisture out with your hands.. when drained/cool(ish) toss and coarsely chop spinach with the lemon zest. i mixed spinach and the sliced chicken in a bowl.
*garlic oil- i warmed some olive oil and freshly minced garlic in the same pan and poured in a small bowl to use to brush on crust.
place sheets of lavash on lightly greased/oiled cookie sheet, prebake for 2-3 minutes. brush garlic oil on crust, spread onion over crust, then chicken/spinach, sprinkle olives. Top with feta, mozzarella, basil and tomatoes. I like to put coarsly ground black pepper on top.
bake for 8 minutes (or until edges are golden brown) top with a bit of shredded parmesan.
|after oven. yummo!|
(CP)PORK AND SAUERKRAUT (over mashed potatoes)
this is my ALL TIME FAVORITE meal. ever. ever ever ever. like, ever. if you have or are an anti sauerkrauter (shame on you), my grandma taught me a couple of tricks to take the edge off of the kraut for the babies. i personally eat the stuff straight out of the jar. with my fingers. what, you didn't know Little was german?! psssht. das ist niche gud. stay tuned, i can count to 10 in four languages.
1 or 2 large jars of sauerkraut (i will let you guess how many i use)
boneless pork roast 2-4 lbs (i use 3.5lbs or so)
3-4 green apples
applesauce!!!! (SO important)
method: (no exact measurments here- to taste, i suppose)
set the roast in the pot
sprinkle some brown sugar over the roast
pour half of the sauerkraut in the crockpot, over the meat
sprinkle brown sugar over kraut (as generously or as little as you like)
arrange half of the slices around the perimeter of food
pour the rest of the sauerkraut over, repeat last 2 steps.
cover and cook on high 4-6 hours, low 10 hours. (i do high for 6 hours, then let sit on low til im ready to eat)
|you can see the apples and brown sugar over the final kraut layer- i have a kraut baby here, so i used WAY more than i usually would have. |
the pork should fall apart easily if it is done thoroughly. i dish this wonderfulness over mashed potatoes (homemade russets for me) and combine with applesauce (SO important).
youre welcome in advance for making your life complete. and, if i didn't- you clearly did something wrong. :)