Tag Archives: Beef

Recipes for the Month of April

Spring treeI’m releasing the monthly recipe blog early because next week I have a new blogging idea to run by you. Something I think everyone will enjoy and will be a lot of fun.

But for now, let’s get to eatin’!

Things are finally warming up here in North Carolina, but I’m still not quite ready for the salads and lighter foods of summer. Instead, I found a fantastic recipe for beef roast that I had to share. The sauce smells amazing even before the roast starts cooking!

From Fix It and Forget It Big Cookbook

Peppery Roast

  • Beef roast3.5 pound Beef roast (2.5 is fine if you’re feeding fewer people)
  • 1 tsp. each garlic powder, dried minced onion, celery seed
  • 2 tsp. gluten-free Worcestershire sauce
  • 2 tsp black pepper
  • 1 T liquid smoke
  • 3 T brown sugar
  • 1 T dried mustard (I didn’t have this so I used regular yellow mustard)
  • Dash of nutmeg
  • 1 T each gluten-free soy sauce & lemon juice
  • 3 drops hot sauce (use more or less depending on personal taste)

Place roast in slow cooker. Combine remaining ingredients and pour over the roast. Cover and cook on high 6 hours or low 10 hours.

I baked sweet and white potatoes in the oven to accompany this dish. (Some of us like white potatoes and some like sweet, so there you go.) A green salad is also a delicious addition. But if you feel adventurous, try this side dish from simplyrecipes.com.

Baby Bok Choy and Cashew Nuts

  • Bok Choy2 Tbsp olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
  • 1/2 teaspoon dark sesame oil
  • Salt
  • 1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Yum!Hot coffee

Recipe of the Month for April (a week late)

I’ve been contemplating a topic for this week’s blog (send in requests, please, I beg of you!). I bounced around from the power of belief, to the nature of man, to the state of the economy.

It all felt like some pretty heavy material for a sunny Friday in May.

So, I’ve settled on a topic that I hope will be of some actual use to you: Food. More specifically, easy-to-prepare food. Maybe even food you’ll want to make tomorrow.

Happy Friday and happy weekend. May this week’s blog feed you and yours well, while leaving you with many hours to goof off and refuse to contemplate serious topics.

From Busy People’s Slow Cooker Cookbook

Herbed Beef Tenderloin w/ Seasoned Potatoes & Buttered Mushrooms

2 pounds beef ternderlion, fat removed

1 1/2 tsp each dried thyme and basil

1 tsp garlic salt

1 pound bag frozen, seasoned diced potatoes (I found these in the breakfast area of the freezer section)

2 to 3 T butter or margarine

6 oz fresh, sliced mushrooms

* * *

Spray slow cooker with cooking spray. Rub all sides of the beef with the basil, thyme and garlic salt. Arrange the beef on the outer rim edge of the slow cooker. The center will be hollow.

Take 2 pieces of foil about 18 inches long. Fold the seams together along the side. Spray the foil with cooking spray. Place the diced potatoes in the center of the foil and spread 2 T of butter or margarine over them. Fold the foil like you would a gift package, pinching it together well to keep in the flavor of the potatoes. Place the packet in the center of the slow cooker and beef.

Take another 2 pieces of foil about 18 inches long and fold the seams together as you did above. Spray cooking spray on it, and then place the mushrooms in the foil. Dab 1 T of butter or margarine on the mushrooms. Sprinkle lightly with garlic salt, if you wish. Fold the foil into a packet, like above and folding the seam down and pinching tightly to seal. Place the mushroom packet on top of the potatoes and beef.

Cover the cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours. (Serve the juices on the bottom of the slow cooker on the side, when done.)

Serve with a tossed salad & dinner rolls and ice cream for dessert, et voilà! When it’s time for dinner, you can pretend you have your own private chef and didn’t have to lift a finger. 🙂