The Great 2012 Cooking Extravaganza! Day 22

January 24, 2012 at 3:29 am (Food) (, , , , , , , , , , , , )

Hello friends, welcome back!!

today, I had to go for something completely different, foods even I have never tried, and it was work!  I spent an hour this morning chopping up veggies, and chipped my FAVORITE ceramic knife (dang!!), but in the end, it was SO worth it!  Everyone got something they liked, everyone tried something new, and I got another entry for this journal…

Roasted Root Veggies

1-2 pound butternut squash, cleaned, peeled, cut into 1″ cubes (I ended up getting a much larger one and only used half)

4-5 medium turnips, cleaned, ends trimmed, cut into 1″ cubes (I purchased a bag that had 5 small to medium ones, it was perfect)

4-5 parsnips, peeled, ends trimmed, cut into 1/2″ slices (I purchased a bag that sort of looked like a small bag of carrots and used them all)

3 medium baking potatoes, cleaned, cut into 1″ cubes (or small red potatoes cut in half)

1 lb baby carrots, washed

1/2 medium red onion, cut into 1/2″ wedges

2 Tbsp olive oil

1/2 tsp each salt and pepper

2 tsp minced garlic

Place all ingredients into a large crock pot, mix well to coat all pieces, cover and cook on low 9-10 hours, or high 4-5 hours.  Serve immediately!

Oven Roasted Pot Roast (I usually do roasts in the crock pot, so I had to look this one up!)

3-4 pound pot roast of your choice (I used one actually called a “pot roast” on the package, but I would think an eye round or some other kind of roast would work as well)

4 Tbsp dried onion flakes

1 box Great Value beef broth

1 Tsp each salt and pepper

Place all ingredients in an oven roasting pan, cover, cook at 325 degrees for 2 hours.  Remove roast from pan, and allow to rest while you make gravy!  Strain juices into sauce pan, add flour or gravy mix to make a nice thick gravy.  Slice roast and serve!

So everyone got something they liked, and everyone tried something new, and it was a good meal!

Until tomorrow, eat well, love well, live well!

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