Comfort food

This recipe sounds delicious!!! I haven't tried it yet, but I have it on good authority that it is fabulous!!! And now you'll know what to do with all those roasts you are too scared to buy at the grocery store :)....Enjoy!!

Delicious HCL Roast
1 T butter
3 T olive oil
3 LB bottom round roast (or chuck if it is not too fatty)
1/2 cup white flour
1 med onion finely diced
1 med carrot finely diced
1 med stalk celery minced
2 garlic cloves finely minced
3 cups medium bodied dry red wine such as an inexpensive Merlot or Zinfandel (this is a whole bottle!)
DO NOT use cooking wine!!!
1 cup diced tomates.

Heat butter and oil in a large heave casserole over high heat until butter and oil foam. Dredge beef in flour and cook until golden on all sides. Remove meat. lower temp, add onion, carrot, and celery. Cook until lightly golden, about 4-5 min, stirring constantly. Add garlic, cook 1 more minute.

Return meat to casserole. Raise heat to hight and add wine and tomoates. Sprinkle with salt and pepper. Cook until it comes to a boil then lower to a simmer, leaving the lid askew to vet steam a little. Simmer 3-31/2 hours or until fork tender. Add more wine or tomatoes if sauce reduces too much. At the end, the sauce will be about 1/2 of original volume and meat shrunk by 1/4 and dark brown. If desired, add quartered new red potatoes 20 min before completion.

This makes a killer leftover! In fact, it is at its best if made the day before and then reheated. In such case, add the new potatoes when reheating.

Panini!!!

I made the most delicious Panini last night so i had to share...i found the recipe in a Cuisine magazine, and it was so simple, and delicious!! Here's what you need:

2 pieces of sourdough bread, sliced to 1"

thin slices of prosciutto

thinly sliced havarti cheese

margarine or butter

2 eggs

1tbl parmesan (grated)

1 tbl milk

unsalted butter

whole grain or spicy mustard

Butter one side of each slice of bread, spread mustard thinly on the other. Put one piece of havarti and one slice of prosciutto on each piece of bread. Set aside. Combine eggs, parmesan and milk; mix thoroughly. Heat a skillet to med. low heat and melt unsalted butter in it. Cook the eggs, and place them on top of one of the sandwich halves. Close the sandwich, and toast it on both sides in the egg pan using another skillet as a weight on top of the sandwich. Cut in half and enjoy!

Light Night

I know it's been a while..but i really had something typed up a week ago and somehow it all disappeared..out into blog space I guess. Here's a meal we make on our light nights...its based on a recipe from cooking light (which ive successfully fattened up :)) and is great with a salad and bread.

Carbonera

You need:
1 lb turkey bacon
12 oz uncooked spaghetti noodles
1 clove garlic, minced
1 cup grated parmesan
2 tbl minced fresh parsley
1 cup milk (you can use 2% or whole)
1 egg
3/4 cup frozen peas

Cook noodles.
Cook bacon until crisp. Add garlic and saute for about one minute. Reduce heat to low, add noodles. (i usually add the bacon to the spaghetti pot instead..more room)Add cheese, parsley and pepper. Combine milk and egg and then add this to the pot. Add the peas and stir on low heat for about 5 minutes until peas are tender and sauce has thickened. Enjoy!!