The Great 2012 Cooking Extravaganza! Day 187

July 8, 2012 at 7:24 pm (Food) (, , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a wonderful weekend!

Mine has been productive, if not overly exciting.  Made a bunch of stuff yesterday, which you’ve already read about if you’re a regular visitor, and cooked some more today, plus got laundry done and the kitchen cleaned up and the grocery shopping done, among other things!

Nothing interesting to report around here today, no big goings-on, just working on a clutch purse for myself, I’ll post a picture when it’s done.  William has a friend over today, same friend he went to Disney with.  Think his parents are out on a date night, so he’s here with us for the evening.  The boys had pizza for dinner, not home made, just Hot N Ready.  They enjoy it, not entirely sure why, but they’re kids!

Mike and I, on the other hand, had roast beef, potatoes, carrots and home made bread!  Here are the recipes for you:

Pot Roast

1 rump roast (this really does seem to be the best cut for my crock pot!) about 2-3 pounds

4 medium potatoes, washed and cut into bite sized pieces

10-12 large baby-cut carrots, washed

3 green onions, green part only, cut into large sections

2 packets beef Flavor Boost

1 – 1 1/2 quarts water

Put potatoes and carrots in the crock pot, top with the roast then the onions.  Mix the Flavor Boost packets into the water, and pour over the meat and veggies.  Cook on LOW 6-7 hours, or HIGH 3-4 hours.  Remove the onion pieces, unless you’re really into onions. We’re not, they are just for flavor for us.  Remove the roast to a serving tray and the potatoes and carrots to a serving bowl.  Scoop out 3 cups of the liquid and transfer to a sauce pan.  Mix in 9 Tbsp brown gravy mix, stirring very well, and heat over medium high until thick and bubbly.  Slice the meat, and serve!!

Honey Oat Bread (1 1/2 pound loaf)

7 1/2 ounces water, 80-90 degrees (a little warm)

3 Tbsp honey

1 cup wheat flour

1 cup bread flour

1 cup old fashioned oats

1 1/2 Tbsp dry milk

1 1/4 Tsp salt

1 1/2 Tbsp butter, cut into quarters

1 1/2 tsp bread machine/fast rise yeast

1) Put water and honey into bread machine pan

2) Add in dry ingredients except yeast.  Tap pan to settle, then level with a spatula and push a little into the corners of the pan.  Put the butter in the corners.

3) Make a small well in the center of the ingredients, add in the yeast.  Lock pan into bread machine.

4) Program for basic/specialty bread and whatever crust color you prefer.  I usually go for medium, unless I’m making bread that I know is really dense, which I would set for dark so I get a crustier bread.  Start machine and leave it alone until it’s done!

Let cool in the pan for about 10 minutes, then remove from pan and allow to cool another 10 minutes before slicing.  Use a bread knife, or you will have a crumby mess!

Serve warm with lots of butter!!

This is a slightly sweet, dense bread, with a nice crust.  It’s going to make a really good breakfast toast tomorrow morning, and it isn’t so sweet that it wasn’t good with dinner, in fact it was really good dipped in gravy.

So that’s it for tonight.  I was thinking about making fruit wontons, but my feet and hips are still sore from being on them so long yesterday making all those egg rolls, so maybe tomorrow night, we’ll see.  Maybe I can talk James into helping, if he’s not working.

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

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1 Comment

  1. Mom aka Grammy :~) said,

    Sounds yummy! You go girl!

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