Diary of a very small roast ....
I bought a smallish roast (around 2 pounds) and cut it in half. Froze one half and used the other as follows ..........
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Day 1 - baked roast with an herb rub that I make from my own herbs with roasted garlic potatoes, carrots steamed with a little cinnamon and honey, and homemade caraway bread.
For dessert, vanilla tea and homemade apple raisin rustic pie.
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Day 2 - Stew made from the roast leftovers, started in the crock pot the night before on. Add what ever roast is left, pulled into pieces, the left over carrots (carrots can cook a long time without falling apart), add potatoes, wild rice, brown rice, peas and mushrooms. Water to the top but not covering completely. Bay, oregano, thyme, basil, cracked black pepper, a little garlic. Allow to cook overnight, turn it off in the morning and back on about 45 minutes before eating.
For dessert we had chocolate cake with almond butter glaze and cinnilla tea.
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Day 3 - Leftover stew juices used to cook wild and brown rice (2 cups juices to 1 cup rice just like water), green beans, spicy mashed sweet potatoes and homemade herb bread .
For dessert, baked apples and spiced tea.
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1 comment:
Juli, this reminds me of how my mother used a roast. Day one, Sunday, was roast beef sliced paper thin, with gravy and yorkshire pudding, mashed potatoes and green beans.
Day 2 might be sliced beef in leftover gravy over potatoes or noodles.
Day 3 could be beef stew made from the bigger chunks of meat left on the bone.
Day 4 was often some type of hash made by grinding up the scaps of meat left on the bone and cooking it with potatoes to make hash. Or it might be put into spaghetti or some other casserole-type of meal.
Day 5 the bone was cooked with veggies to make soup.
Day 6, the dog got the bone and we ate fish because it was Friday!
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