That Darned KNEE and Another SOUP! - Tomato Cheddar Dumpling Soup (Two Ways!)

My posts have been kind of spotty lately, partly because I've been working on my so-called "home office" and just this past weekend because The Uncooperative Knee went rogue again and Somebody had to have surgery on it.  That's NINE since March of 2019.  So it's going to be back to home nursing once again.

Oh well.  It is what it is.

ANYWAY!  I thought I had already written a post about this particular soup, but I was WRONG.  So here it is!

I found this soup recipe when I was browsing the internet.  It sounded tasty and easy (two reasons to like it), so it was put into the soup rotation.  It's a pretty basic recipe - tomato soup with cheddar dumplings, and really easy, no matter which way you decide you make it.  It's just super fast and convenient one way, and not so fast the other.  Mostly common pantry staples either way.


Tomato Cheddar Dumpling Soup (Two Ways)

The Original Way

For the soup:
2 T canola or olive oil
1 clove garlic, minced
1/2 c chopped onion
1/2 c chopped red bell pepper
3 T flour
28 oz whole canned tomatoes, undrained
2 c water
2 T minced celery leaves
2 T sugar
1 t salt
1/2 t pepper
1/2 t dried basil

For the dumplings:
1 c flour
2 t baking powder
1/2 t salt
2 T shortening or butter
1/2 c shredded cheddar cheese
1/2 c milk

In a 4-quart pan, heat the oil, and saute the garlic, onion, and bell pepper until fragrant.  Blend in the flour and let it cook about a minute.  Add the tomatoes and break them up.  Add the remaining soup ingredients.  While it is heating to a simmer, mix up the dumplings.

Whisk together the flour, baking powder, and salt.  Cut in the shortening or butter to make loose crumbs.  Add the cheese and milk and mix until all dry ingredients have been moistened.

By this time, the soup should be at a simmer.  Drop the dumpling batter into the soup by tablespoons, or use a sprayed cookie scoop.  Cover and simmer 20 minutes.


The Convenient Way

For the soup:
Use your favorite shelf-stable tomato soup and prepare enough to make about 2 quarts of soup. Heat it to a simmer.  You might want to add some garlic powder and basil.  It's up to you!

For the dumplings:
1  7.75-oz box of Red Lobster Cheddar Bay Biscuit or similar mix (Aldi has a good one)
1/2 c shredded cheddar cheese
2 T melted butter
1/2 c milk

Mix all the ingredients together, including the contents of the entire seasoning packet from the biscuit mix.  Treat the batter the same way as the Original Way, above.  By this time, the soup should be at a simmer.  Drop the dumpling batter into the soup by tablespoons, or use a sprayed cookie scoop.  Cover and simmer 20 minutes.

OR

1 c Bisquick or similar baking mix (Jiffy makes a good one)
1/2 c shredded cheddar 
1/3 c milk

Mix all the ingredients together.  Treat the batter the same way as the Original Way, above.  By this time, the soup should be at a simmer.  Drop the dumpling batter into the soup by tablespoons, or use a sprayed cookie scoop.  Cover and simmer 20 minutes.

That's all there is to it!  

Slow Cooker Salisbury Steak - Remember TV Dinners?

Are you old enough to remember TV dinners?  Oh, those divided trays covered with foil, and inside, old-fashioned comfort food - fried chicken, turkey, meatloaf, and Salisbury steak - YUM!  It was a treat when Mom fixed frozen TV dinners.  My gosh, you actually got to CHOOSE what you were going to eat - just like in a RESTAURANT!  Before the advent of fast food, kids weren't really welcome in most restaurants, so the novelty of being given a choice was heady stuff.

They still make frozen dinners (notice they don't call them "TV dinners" any more), but no more aluminum trays and covers - everything has to be microwavable.

One of the most popular TV dinner at our house was Salisbury steak, which used to come with mashed potatoes, green beans, and a little sort-of-apple-cobbler dessert.  The new frozen dinner has cooked apples instead of the little "cobbler" thing, and corn instead of green beans.  I don't know what the old Salisbury steak was made of, but the new one I saw said it was "made with chicken, pork, and beef," which means mostly chicken, then pork, and lastly, beef.

I receive several different foodie emails, and lately there has been a rash of Salibury steak recipes.  I guess everyone is craving comfort food.  Upon reading the recipes, they all seemed to use some form of ground meat patty.  What I remember from my childhood was cubed steak, not hamburger, in Mom's homemade version.  Disappointment.

But a couple of weeks ago an email came that showcased "Poor Man's Steak."  Cubed steak!  An almost dump-and-go recipe!  BINGO!  

The original recipe calls for the Universal Binding Ingredient (UBI, as characterized by Thomas Pynchon in his book, Vineland), condensed cream of mushroom soup.  I'm not averse to cooking with condensed "cream of..." soups, as some people are (too much salt!  too much fat!  too processed!), but I'm not a fan of cream of mushroom soup, which makes absolutely NO sense whatever, because I'm a HUGE fan of mushrooms!

Go figure.

Anyway, I use cream of celery and cream of onion soups instead of the cream of mushroom.  The cream of onion can be difficult to find, but there's ONE nearby store that carries it (Meijer), so I've lucked out!

The original recipe also calls for an envelope of onion soup mix, which will probably also set off  cries of "too much salt!  too processed!" but you know what?  I'm talking about fast, easy, convenient, comfort food.  If those ingredients bother you, make some white sauce and add your own mushrooms and onions.  For me, this is one of those "I'm feeling lazy today, but I want a home-cooked meal" recipes.

So here it is, with my substitutions:


Slow Cooker Salisbury Steak

The classisc combination!

2-3 lb cubed steak
1-oz envelope onion soup mix (either beefy or regular)
1  10.75-oz can condensed cream of celery soup
1  10.75-oz can condensed cream of onion soup (if it's not available, just use another cream of celery)
2/3 c (or about 1/2 soup can) water
2 T Worchestershire sauce
1/2 t pepper

Place meat in a slow cooker.  Mix remaining ingredients together and pour over the meat.  Cover and cook on low for 6 - 8 hours.  Mix the gravy well before serving.

Old-Fashioned Bread Pudding - in the Microwave!!!

I've been going through some of my cookbooks - just browsing for ideas, you know.  I've come across some recipes I didn't even know were in them!  This is one.

When the kids were much younger, and Lazarus department store was a thing, we used to go to their second-floor restaurant for the buffet lunch when we were in the mall.  It was a great place for people watching because the windows overlooked the fountain in the very center of the mall - the busiest spot.  One of our favorites there was the bread pudding - yum!  When Lazarus was bought out by Macy's, the restaurant was no more, which, for us, meant no more bread pudding!  

I tried a couple of recipes here and there, but they were, well, meh.  Not bad, but not great.  Nothing I'd want to go to the trouble of making, especially because you had to bake it in the oven for an hour.  And if something's not all that, why bother?

Well!  I was leafing through my ancient (1984) microwave cookbook that came with my very first microwave oven and spied a recipe for bread pudding!  What?!?!?!?!?  How did I never notice that?  I mean, I use that cookbook a LOT.  There are several recipes in there I use frequently!

Oh, well.  I guess I have blinders on when I'm cooking.

Anyway, it's EASY and FAST, and because it's cooked in the microwave, it doesn't burn and requires no watching.  My kind of recipe!

I've seen bread pudding listed with recipes for breakfast, which gave me pause at the time.  But then, after thinking about it a bit, bread pudding is pretty similar to french toast casserole, except the bread is in smaller pieces.

So here it is!  The original recipe assumes a 750-watt microwave oven, but I've adapted it to a 1,100-watt oven.


Quick and Easy Bread Pudding

8 oz bread, cubed (fresh, not dried or toasted)
3/4 c dark brown sugar, packed
1 1/2 t nutmeg
1/2 t salt
1/4 c raisins (optional, but they impart a deeper, more complex flavor - I prefer golden raisins)
2 c milk
1/4 c butter
2 eggs, beaten

Spread bread cubes evenly in an 8-inch, round (see NOTE below) microwave-safe dish.  Mix together brown sugar, nutmeg, and salt, then sprinkle evenly over the bread cubes, followed by the raisins.  

Measure the milk into a 1-quart microwaveable measuring cup and add the butter.  Microwave on high power for about 2 minutes, or until the butter is completely melted and the milk is warm (not hot).

Rapidly stir in the eggs with a fork and mix well, then pour over the bread cubes.

Microwave at 50% power for 10 to 11 minutes.  The center may still be slightly soft, but it will set up as the pudding cools.  Serve warm or chilled (but warm is best!).

[NOTE:  Using a ROUND dish in the microwave will allow the pudding to cook evenly, with no weird overcooked corners.]

Homemade Hamburger Buns!

I don't like going to the store for hamburger buns.  I don't know why, but it always seems like such an ordeal to buy hamburger buns.  They seem so expensive for what they are - even the generic store brands seem kind of, well, high.  And then when we put sloppy joe filling on them, they fall apart.

So I started searching for recipes. But most homemade bread recipes take four hours to make, which again seems a little too much effort for hamburger buns, and what if I want them on the spur of the moment?  

Well, I found this recipe, and it fills the bill.  It's quick and easy and takes less than 45 minutes to make.  I tested it with my sloppy joe recipe, and the buns didn't disintegrate!

40-Minute Hamburger Buns

2 T active dry yeast

1 c warm water (110 to 115 degrees)

1/3 c vegetable oil

1/4 c sugar

1 large egg

2 t salt

3 to 4 c bread flour

Preheat oven to 425 degrees.

In a large bowl, dissolve the yeast in warm water.  Add oil and sugar, mix, and let stand for 5 minutes.  Add the egg, salt, and enough flour to form a soft dough.

On a floured surface, knead the dough until smooth and elastic, about 3-5 minutes.  Do not let rise.  Divide into  8  pieces, shape each into a ball, and place 2 inches apart on a greased baking sheets.  Cover and let rest 10 minutes.  Bake until golden brown, about 14-15 minutes.

Spray tops with non-stick spray or brush with vegetable oil or melted butter right out of the oven, then remove from pans to a wire rack to cool.

Homemade 20-Minute Biscuits - A Quick and Easy Recipe

I've been looking for a good homemade biscuit recipe for a while.  I used to use refrigerated biscuit dough from a can, but some brands don't rise well, and others have an odd "off" flavor, so I wanted to get away from that.  I have nothing against using a mix to make biscuits, both drop biscuits and rolled and cut biscuits, but I'd rather not have to depend on it.  

I've tried other biscuit recipes, and they were okay, but nothing to write home about.  The first time I made these, they were a HUGE success.  Even though they are on the big side, there weren't any leftovers, unlike the ones from a refrigerated tube.  So, it looks like this is my new go-to for biscuits!

20-Minute Biscuits (makes 8)

2 1/4 c all-purpose flour

1 T baking powder

1 t salt

1 T sugar

1/3 c butter

1 c milk

1 T butter, melted (for brushing biscuit tops)

Preheat oven to 425 degrees.  Spray a baking sheet.  In a bowl, whisk together all dry ingredients.  Using a pastry blender, two knives, or a fork, cut in butter to resemble coarse crumbs.  Add half of milk and mix, then add the remaining milk and mix.  Do not overmix!  Overmixing will result in tough biscuits.

Transfer dough to a well-floured surface and knead GENTLY 15 - 20 times.  Roll or pat out 1 1/2" to 2" thick, and cut biscuits.  If you use a biscuit cutter, DON'T twist; just pressing straight down will let the biscuits rise taller.  If you don't use a biscuit cutter, you can cut the dough into squares with a knife or pastry/pizza cutter.

Place on baking sheet.  Bake at 425 degrees for 13 to 15 minutes.  Brush top of biscuits with melted butter as they come out of the oven.

Yum-Yum Chicken - A Quick and Easy, Mostly Pantry Staples Recipe

That Girl told me about a dish she made - shrimp and yum-yum sauce over pasta.  I didn't go looking

for the sauce, but during my last foraging trip to Sam's Club, I walked past a BIG bottle of yum-yum sauce and decided to give it a try.  I already had some chicken breasts thawed, ready to cook for dinner, so that's what I used.  

It's a quick, easy, fairly brainless thing you throw together with just a few ingredients.  There are recipes online for yum-yum sauce if you want to make your own.  But the deal here is something you can pull together with minimum time and effort.

[NOTE:  I know this looks different from my earlier recipe posts, but the platform has been "streamlined," and now I can't control the line spacing!  We will see how this shakes out.]

Yum-Yum Chicken

2 T canola oil

2 lb skinless, boneless chicken breasts, cut into strips or cubes, as desired

3 T minced garlic

1 T red pepper flakes

2 c bottled yum-yum sauce

2 t sesame oil

8 oz pasta (your choice - I used farfalle), cooked per package directions

Heat oil in a 12" skillet or a 14" wok on medium heat, add minced garlic and cook one minute.  Add chicken, brown on both sides, and cook thoroughly.  Sprinkle with red pepper flakes.  Turn heat down to low and add sauce.  If you don't turn the heat down enough, the sauce will separate.  When heated through, remove from heat, stir in sesame oil, and serve over pasta.

Quick Boston Baked Beans (from Mom's Recipe Card File)

Mom told me eons ago that she got this recipe from a friend who was born and raised in Boston, and this is how her family made authentic Boston baked beans without soaking dried beans and all the hoo-haw that goes with it.  I've taken them to all sorts of pitch-ins over the years, and everybody raves over them and wants the recipe.  These are the BEST baked beans EVER.


Quick Boston Baked Beans

2 jars (18 oz each) B&M Original Baked Beans, drained, not rinsed
1/2 c ketchup
1/4 c chopped onion
2 T dark brown sugar
1 T mustard
1 T molasses
3 slices cooked bacon, chopped

Preheat oven to 375 degrees.  Mix all ingredients together and place in a sprayed baking dish.  Bake at 375 degrees for 30 minutes or until bubbling and caramelized on top.

[NOTE:  If you can't find B&M Baked Beans, Bush's Boston Style Baked Beans will also work.  What you're looking for is navy pea beans in a brown sugar sauce.  Other canned "baked beans" won't do.]

My Favorite Summer Soup - Gazpacho - A Quick and Easy Pantry Recipe

I learned about gazpacho (gahs-PAH-cho) in high school Spanish class.  It's a tomato-based cold soup (stay with me, here - it's delicious!) originating in Andalusia (southern Spain) that's perfect for those hot hot hot summer days when nothing much sounds good except a plunge into a bathtub full of ice water.  When I first served it to That Man, I told him to think of it as a salad, because that's basically what it is.

The original recipe I have is preprinted on a 3x5 card.  I'd sent away for a packet of these recipes from Campbell's - yes, the soup people!  I tried a few of them and kept a couple - one for fettuccine alfredo and this one for gazpacho.  The original version makes quite a bit - just about 9 cups counting all the vegetables (which is nearly half again as much as what the recipe says it will make!), but I'll give you my cut down version first.  You'll need a blender that can crush ice for my blender version.


Quick Blender Gazpacho

1 can (10 3/4 oz) condensed tomato soup
1 c ice and water (I put crushed or cubed ice in a measuring cup, then fill it with water)
1/4 t garlic powder (or more, if you're a garlic aficionado like I am!)
1 slice bread, toasted
4 t vinegar
2 t olive oil
1/3 c chopped bell pepper (any color)
2 T chopped onion
2/3 c chopped cucumber, divided

1/3 c chopped tomato

Put everything in the blender except for half of the chopped cucumber and all the chopped tomato.  Put the lid on the blender and puree until everything is well blended.  By the time you serve the soup, all the ice should be melted, and the soup should be good and cold.  You should be able to get 3 to 4 small bowls of soup from this recipe.  Serve the soup topped with the remaining chopped cucumber and the chopped tomato.  If you want, you can omit the toast and add some croutons to the toppings. although authentic gazpacho has bread in the soup.  Because I use ice as part of the water, you can serve this right away, instead of having to chill it for 4 or more hours before serving.


Here's the original recipe, as printed on the card from Campbell's:


Gazpacho (soups / sauces)

2 medium cloves garlic, minced
2 tablespoons olive oil
3 cans (10 3/4 ounces each) Campbell's Tomato Soup
3 cups cold water
1/4 cup wine vinegar
2 cups chopped cucumber
1 cup chopped green pepper
1/2 cup chopped onion
Croutons

In a small saucepan, cook garlic in olive oil; combine in a large bowl with soup, water, and vinegar.  Chill for 4 hours.  Serve in chilled bowls.  Pass chilled vegetables and croutons for garnish.  Makes about 6 1/2 cups.

Blender Version:  Cook garlic as above.  Combine in electric blender with 1 can soup, 1 cup water, 1/4 cup cucumber, 1/4 cup green pepper, 2 tablespoons onion, and 2 slices toast.  Blend until smooth; combine in a large bowl with remaining soup, water, and vinegar.  Chill as above.  Garnish with remaining vegetables.

TESTED RECIPE / HOME ECONOMICS DEPARTMENT / CAMPBELL SOUP COMPANY

Quick Chicken Saute with Bacon and Scallions (In My Cast Iron Skillet)

Here's another quick and easy recipe using those Chick-zilla boneless skinless breasts.  They generally run close to a pound EACH.  For this recipe, I use two of those huge chicken breasts.  I have to use my large 12-inch cast iron skillet because my largest Revere Ware skillet is only a 10-incher, and it just isn't big enough for those bad boys.

This is a pretty quick recipe, and it doesn't have a lot of ingredients, but it is super tasty!  I serve it over either spinach egg noodles or regular ol' egg noodles, and add a vegetable on the side.


Quick Chicken Saute with Bacon and Scallions

8 slices bacon, chopped
2 lb skinless, boneless chicken breast, sliced
6 scallions (green onion), chopped
1/4 c chicken stock or broth
1/4 c white wine (if you don't have any wine, you can replace it with more chicken stock or broth)

Preheat a large skillet over medium heat.  Add bacon and brown.  After the bacon is cooked, add chicken and brown on both sides.  Chicken is done when the juices run clear.  Add the liquids and stir in the scallions.  Cover and bring to a boil.  Serve with the liquid over noodles.

The Knee That Went Bad and Easy Black Bean Soup (A New-to-Me Recipe)

That Person With the Infected Knee Replacement has kept me super busy lately, so I've been semi-absent from this blog.  After several months of being hooked up to a wound vac, and the knee becoming more and more painful, the decision was made:  the replacement would have to come out.  So a couple of weeks ago, the surgeon removed the old prosthesis and put in a concrete spacer.

Yes, that's what I said - CONCRETE.

This spacer is impregnated with antimicrobial stuff to fight what's left of the "indolent" infection.  (Indolent:  sounds like lazy bacteria!)  It also has no joint, so it doesn't act like a "real" knee replacement.  It squeaks and creaks and pops (sometimes REALLY loud).  It's not cemented in, so it moves around some.  You should see the kneecap travel when it pops.  Eeeeeewww!

The spacer is painful, and That Person can't put much weight on it, so a full-leg brace and a walker are required for trips down the hall.  Going upstairs is doable, but coming back down is a real issue, so That Person sleeps, eats, and does exercises in the living room recliner.  I do a lot of fetch-and-carry work.

So I'm back into full-time caregiving mode.  Back to giving intravenous medicine again, this time twice a day instead of once, and it takes nearly two hours each time to administer instead of fifteen minutes.

But lucky you!  I'm back, yet AGAIN, and with another recipe.

I opened The Magic Box and found a package of chorizo sausage.  What to do with it?  In my copy of The America's Test Kitchen Quick Family Cookbook (the one with the orange cover) I found a recipe for Easy Black Bean Soup.  I make a lot of soups because I like them, they're easy to make, and the leftovers heat up well.  Remember, I'm all about leftovers - make once, eat twice (or more).  Good for the current meal prep trend, too.

Although I thought it was really good, I'm sorry to say this soup was NOT a hit with the rest of the household.  I'll admit it is not the prettiest dish to look at.  Not much color.  Well, black beans - duh!  Anyway, if you like beans and sausage, you'll probably like this one!

You can see there's not a lot of color
here, other than the red bell peppers.

EASY BLACK BEAN SOUP

1 T canola oil
1 onion, chopped
2 red bell peppers, stemmed, seeded, and chopped
6 garlic cloves, minced
6 oz cooked chorizo sausage, halved lengthwise and sliced 1/4" thick
4 15-oz cans black beans, rinsed and drained
2 15-oz cans chicken broth
1 T fresh minced oregano (or 1 t dried)
1/2 t ground cumin
1/2 t chili powder
salt and pepper to taste
hot sauce to taste
1/2 c minced fresh cilantro

In a 4-quart dutch oven, combine the oil, onion, bell peppers, garlic, and chorizo and cook over medium-high heat until the vegetables are softened and lightly browned, about 5-7 minutes.  Add the remaining ingredients except the cilantro.  Bring to a boil, then turn down the heat and simmer 20-30 minutes.  Season to taste and serve.

Hot German Potato Salad (A Microwave Recipe)

When my sister and I vacation together, we keep a lookout for German restaurants wherever we go.  We found one in Nashville, Tennessee, and one in Hot Springs, Arkansas, on our most recent trip.

Here's a quick and easy way to make traditional hot German potato salad.  This is the second Oktoberfest recipe I promised to post.  It's one of my favorites!


Hot German Potato Salad

4 potatoes, peeled and sliced
6 slices bacon, cooked, chopped, fat reserved
1/3 c flour
1/4  c sugar
1 1/2 t salt
1/2 t celery seed
1/8 t pepper
1 c water
1/2 c vinegar

Place potatoes and bacon in a shallow 2-quart baking dish.

Place bacon fat in a microwave-safe bowl.  Stir in flour, sugar, and seasonings.  Microwave 1 or 2 minutes at full power.  Stir in water and vinegar and cook at full power for 3 to 4 minutes, stirring after each minute, until mixture boils and thickens.  Remove from microwave and stir smooth.  Pour over potatoes in baking dish and stir.  Cover dish with plastic wrap, venting one corner.

Microwave at 70% power for 20 minutes.  Remove and let stand 5 minutes before serving.

Sweet, Sticky, and Spicy Chicken (A Quick Skillet Recipe)

Here's another recipe I found in a magazine recently, and I couldn't wait to try it out.  It's really good served over rice.  In fact, it's so good, I'd recommend doubling the recipe!


Sweet, Sticky, and Spicy Chicken

1 1/2 T lite soy sauce
1/4 c honey
1/4 t ginger
1 T minced garlic
1 T hot sauce (or to taste)
2 T brown sugar
1/4 c chicken broth

1 1/2 lb boneless, skinless chicken breast, cut into 1" strips
1/3 c flour
1/4 t pepper
canola oil for cooking

In a small bowl, mix together the soy sauce, honey, ginger, garlic, hot sauce, brown sugar, and chicken broth for the sauce.

Mix together the flour and pepper and dredge the chicken pieces in it. 

In a skillet, heat 2 T of oil.  Brown chicken on medium heat about 1 minute each side.  Don't worry about cooking it through at this time.  Work in batches, adding oil as necessary.  Return all chicken to the skillet and pour sauce over chicken.  Lower heat and simmer 8-10 minutes until sauce thickens.

Tamale Bake (From Mom's Recipe Card File)

This is another childhood favorite I resurrected last year.  Some people call it Tamale Pie.  To-may-to to-mah-to; po-tay-to po-tah-to.  Whatever you call it, casseroles from the 1960s are making a comeback at our house.



Tamale Bake

1 lb ground beef
1 c chopped onion
1 envelope taco seasoning
1 15-oz can chili ready tomatoes
1 15-oz can whole kernel sweet corn
1 15-oz can black beans, rinsed and drained

1 package Jiffy corn muffin mix
1 egg
1/3 c milk
1 T canola oil

Brown ground beef and onion.  Add the taco seasoning, tomatoes, corn, and beans and heat to a boil.  Pour the mixture into a 3-quart casserole dish sprayed with non-stick spray.

Mix the rest of the ingredients together, then spoon over the meat mixture.

Bake at 400 degrees for 25 - 30 minutes.


I will often substitute leftover chili for the meat mixture.  When I make chili, it's a HUGE pot, so there's always plenty left over, and this is one way to use it up.

Oven Roasted Potatoes (A No-Brainer Recipe)

In my previous post, I mentioned I've been doing the caregiver thing.  Because the body involved has been declared homebound for the immediate future, I've been doing a lot more cooking, so I've dived into my recipe card file (yes, I'm all analog there).  I'm dredging up a bunch of Ancient Recipes and recipes I've cut out of magazines and feeding them to the guinea pigs, uh, PEOPLE, I live with.

Here's an easy one.  A real no-brainer, and CHEAP, yet it gets raves whenever I make it!


Oven Roasted Potatoes

2 1/2 - 3 lb raw potatoes washed and cut up (small red potatoes halved, russet potatoes cut into wedges)
1/4 c olive oil
1 t salt
1 t pepper
1/2 t garlic powder

In a bowl, mix the oil and seasonings, then add the potatoes and toss until well coated.  Spread in a single layer, cut side down, on a large metal lipped baking sheet (like a jelly roll pan).  Bake at 450 degrees on the lowest oven rack for 30 minutes.


The first time I made this with red skinned potatoes, just as I was putting them into the oven, one of Those People I live with said, "What ARE those things?  They look WEIRD."  I guess red-skinned potatoes were not in that one's culinary experience.  However, they were a hit, nonetheless.

Roast Beef (A Slow Cooker Recipe)

Christmas is coming!  One of my favorite things is the original How the Grinch Stole Christmas by Dr. Seuss.  Part of the Whos' celebration in Whoville was a feast with "roast beast."  Something about the phrase "roast beast" tickles me, so for years, whenever I have roast beef, I call it "roast beast."  So, for all those Cindy Lou Whos out there, here's my really easy, no-brainer, delicious, slow cooker roast beast - er, beef.

No gravy this time!

Roast Beef 

3-4 lb beef roast
1 16-oz can diced tomatoes
minced garlic to taste (I use a heaping soup spoon)
1 bay leaf

Place the roast in a 3 1/2-quart slow cooker.  Pour the undrained tomatoes over the roast.  Add the minced garlic and distribute it evenly over the meat.  Place the bay leaf to the side of the meat.  Cook on low for 8-10 hours.  Turn off the slow cooker and let sit for 30 minutes before removing the roast and slicing it.  Discard the bay leaf.

If desired, you can add 2-3 tablespoons of flour to the liquid, mix well, bring it to a simmer and cook 5-10 minutes.  Add salt and pepper to taste.

This recipe is great for cheaper, tougher, less marbled roasts.