Pot Roast with Potatoes and Carrots

 * Cooked in a large Dutch oven on the stove top

4 lb sirloin tip roast

grapeseed oil

salt and pepper

garlic powder

Worcestershire sauce

2 medium onions, sliced

1-2 bags of organic small carrots, (3 lbs)

1 cup water

3 lbs Yukon Gold new potatoes, cut into bite size pieces

1/3 cup corn starch

In a large Dutch oven pour grapeseed oil to cover the bottom.  On medium-low heat add the roast.  Sprinkle with salt, pepper, garlic powder and Worcestershire sauce. Add the onion and let it brown with the lid on for 2 hours.

Turn over the roast and add more salt and pepper. Put the lid on for another 2-3 hours. Turn the roast over again and add the carrots and 1 cup water.  Cook for 45 minutes.  

The roast is finished cooking so carefully take out the roast and set aside.  Keep warm in the oven wrapped in foil on low temperature.  

Add potatoes to the pot with the carrots and enough water to cover.  Put on lid and heat on medium-high.  Add more salt and pepper and cook for another 30 minutes.

To make gravy for the pot roast: Add 1/3 cup corn starch into some cold water in a small bowl.  Mix to get out lumps using a fork.  Pour into veggies.

Recipe:  The Hillbilly Kitchen

Small Roasted Potatoes

 7 small potatoes, cut in half

butter

black pepper

oregano

paprika

garlic, minced

juice of lemon 

parsley

green onions

In a pot boil potatoes in water for 15 minutes.  Cook until fork tender.  Drain water.  Melt 1 Tbsp butter all over the the bottom of large pan.  When melted place potatoes face down in a single file to crisp up.  Add black pepper. Then add oregano, paprika and garlic mix well.  Cook.  Add lemon juice, parsley and green onions.  The inside of potato will be soft and the outside crispy.

Stir Fry

 salt

1 cup bell pepper, diced (or carrots, or a combination of both)

1 cup organic corn kernels (or green peas, or a combination of both)

1/2 cup green onions, sliced

1/3 cup organic celery, diced

5 cups quinoa, cooked, or brown rice

1 cup organic potatoes, diced, precooked

1/4 cup organic tamari, reduced sodium, or coconut aminos

1 Tbsp water

 

1.  In a large nonstick skillet over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally.

2.  Cook for 3 to 4 minutes, then add the rice, potatoes, and 1/4 cup of the tamari

3.  Cook for another 3 to 4 minutes, stirring a couple of times.  Add the water if the mixture is sticking, until the rice is heated through.

4.  Taste, add the remaining tamari, and season with salt and black pepper, if desired. 

Notes: You can substitute sliced asparagus, blanched broccoli florets, snow peas etc...

 

Creamy Chicken and Dumplings

 chicken stock

2 eggs

 1 cup milk

2 Tbsp flour (mixed in water)

2 cups rotissere chicken 

frozen vegetables

1 1/2 cups flour

2 tsp baking powder

1 1/2 tsp salt

1 cup half and half

thyme

bay leaf

parsley

1.  In a large pot add chicken stock and 2 Tbsp flour in 1/2 cup water.  Add chicken and frozen vegetables.

2.  In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Mix together eggs and milk and add to bowl. Stir together. Should look like biscuit dough. 

3.  Using 2 spoons or an ice cream scoop drop dumplings into pot.

4.  Add half and half, thyme and bay leaf. Leave lid off pot for 10 minutes and then lid on for 20 minutes until done. Dumplings should puff up. Serve on a plate topped with parsley.

Eggplant with carrots

 1 eggplant, cut into slices

1 1/2 cups water

1 Tbsp salt

1 large carrot or 2 med carrots, finely grated

2 eggs

2 Tbsp flour, divided

1 Tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

mozzarella cheese

oregano

Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes.  Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh.  Cut the eggplant flesh into small pieces.  In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.

In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture.  Don't crowd the pan.  Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano.  The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.

Sweet and Sour Crockpot Chicken

 Serves: 8

8 oz pure pineapple juice

1 cup chicken broth

3 medium carrots, sliced

2 lb chicken pieces

3/4 cup soy sauce

1 medium onion, diced (or 2 Tbsp dried onion flakes)

3 cloves garlic, minced

1 Tbsp grated ginger root

1/2 cup brown sugar (or coconut sugar)

1 cup diced fresh pineapple

1 medium red pepper, chopped

1 medium green pepper, chopped

1/4 cup cornstarch and water for thickening

salt and pepper to taste

Place all ingredients in crockpot or stove pot except for pineapple chunks, bell peppers, and corn starch/water.  Cook 5-7 hours on low in crockpot and 30 in pot. Add peppers and pineapple during last 30 minutes in crockpot and 5 minutes for stovetop.  Increase to high heat- then thicken with cornstarch.  Serve with rice.

Grated Cauliflower and Vegetables with Peanut Butter sauce

 1 head of cauliflower, grated

olive oil

1 large carrot, juleened

1 yellow pepper, juleened

1 red pepper, juleened

1 Tbsp minced garlic or minced ginger

1/2 cup snap peas

1/2 cup soy beans

salt and pepper

1/3 cup cashew nuts

2 Tbsp peanut butter

1/3 cup water

1/4 cup soy sauce

2 Tbsp sesame oil

 

Grate the head of cauliflower with a grater. Cook in a pan with olive oil.  Set aside in a large bowl.  Into to pan with more oil cook garlic or ginger, carrots and then peppers. Add snap peas and soy beans, salt and pepper and cashews.  Mix together and cook.  Add to bowl with cauliflower.  In a small bowl add peanut butter, water, soy sauce and sesame oil.  Whisk together and add to bowl with vegetables

 

 

One Pan Stuffed Pepper Casserole

1 lb ground turkey
1 onion, diced
1 green bell pepper, diced
3 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 tsp Italian seasoning
1 Tbsp soy sauce
2 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup uncooked rice
1 cup cheddar cheese, shredded

Cook ground turkey, onion and bell pepper in a large skillet.  Drain.  Add garlic, salt and pepper, oregano, Italian seasoning, soy sauce, beef broth, diced tomatoes, tomato sauce and uncooked rice.  Bring to a boil and put on lid.  Reduce to low for 25 minutes.  When rice is soft sprinkle on  cheddar cheese on top.  Serve.

Sauteed Curried Cauliflower

1 small head cauliflower, 1 lb after trimming
2 Tbsp coconut oil
1 Tbsp minced garlic
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp curry powder
1/2 tsp turmeric

1.  Trim and wash the cauliflower.  Chop into bite-size pieces.

2.  Place the cauliflower in a microwave-safe bowl with 1 Tbsp water.  Cover tightly with a microwave-safe plate. Microwave on high until just tender, about 5 minutes.  Drain.

3.  Heat the oil in a large skillet over medium-high heat.  Add the garlic, salt, pepper, curry powder and turmeric, then add the cauliflower.

4.  Cook, stirring until cauliflower is well cooked and browned.

Candied Carrots

16 oz bag of baby carrots
1/2 cup water
1 1/2 tbsp butter
1 1/2 tbsp brown sugar
salt and pepper, to taste

1.  Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
2.  Turn to low and simmer for approximately 6 minutes.
3.  Turn back to high and cook until all the water is evaporated and carrots are tender.  It took me another 5-6 minutes.
4.  Remove from heat.  Salt and pepper to taste.

Honey Glazed Carrots

1 lb baby carrots
3 tbsp butter
3 tbsp honey
3 tbsp brown sugar
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped

Place all ingredients in a large skillet over medium heat.  Cook for about 10 minutes or until carrots reach desired tenderness.

Green Beans

1 1/2 lbs green beans, stems removed
4 tbsp butter
1 tsp salt
1/2 tsp pepper

Steam green beans for 15 minutes until tender.  Then melt butter, salt and pepper in a large skillet over medium-high heat.  Add green beans for 3-5 minutes. Serve Hot.

Greem Beans

1 lb fresh green beans, stems removed
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp sea salt
1/8 tsp ground black pepper
1 Tbsp Parmesan cheese, grated

1.  Heat olive oil over medium-high heat in a large skillet.
2.  Add garlic and cook 1 minute, stirring frequently.
3.  Add the green beans, sea salt, and black pepper, and toss to coat green beans evenly.  Continue to saute for approx 5-6 minutes.
4.  Remove from heat and sprinkle grated Parmesan.  Toss once again until Parmesan is melted.

Potato and Cheese Pierogi

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tbsp sour cream
3/4 cup water

Filling:
2 cups mashed potatoes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 cup grated cheddar cheese

For Serving:
1/2 cup butter
1/4 cup sour cream
minced chives

1.  In a large mixing bowl make the dough by combining flour, eggs, sour cream and water.  Slowly beat in the eggs until dough is well combined.  Turn the dough out onto a clean, lightly floured surface.  Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.

2.  In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.

3.  Bring a large pot of salted water to a boil.  Meanwhile, pinch a tbsp sized pieces of dough and roll into a bout three dozen balls.  Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle.  Cover with a damp towel or paper towel to prevent them from drying out. 

4.  Place a heaping tbsp of potato filling into the center of each circle.  Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.  Working in small batches, boil in salted water 2 to 3 minutes, until they float.  Remove and transfer to a paper towel lined plate to drain.

5.  Melt 1/2 cup butter in a large skillet and saute Pierogi until lightly browned.  Serve hot topped with sour cream and garnish with chives.

Skillet Lasagna

1 lb. lean ground beef
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. dried basil
2 tbsp. dried oregano
1 tbsp. dried parsley
1 cup water
1 cup whole-grain pasta, such as penne
1 (28-ounce) jar low-sodium pasta sauce
1/2 cup low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese


1.  Heat a medium skillet over medium heat.  Add the ground beef and seasonings.  Cook until beef is no longer pink.

2.  Add the water and pasta.  Bring to a boil and reduce heat to medium low.  Cover and cook for 10 minutes, until pasta is tender.

3.  Add the sauce, stir in cheeses, and heat through.  Serve.

Serves 6

Chicken with Mustard Gravy

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbsp. butter
4 tsp. honey mustard
1 Tbsp. milk
1/2 tsp. dried basil
1/2 tsp. dried parsley flakes
1/2 cup sour cream

Rub chicken with 1/4 tsp. salt and 1/8 tsp. pepper.  In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.  Remove and keep warm.
In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper.  Cook and stir over low heat until heated through.  Remove from heat; stir in sour cream.  Serve with chicken.

4 servings