You know how sometimes nothing you've planned for dinner seems to sound good enough? Well that's what happened last night. The salad I had planned didn't cut the mustard. I wanted something that was easy to throw together and would make the house smell like heaven while I was getting my weekend jobs out of the way. I mean, you've got to have some kind of incentive don't ya' while you're spending 2 hours or so in front of the ironing board. What do you mean nobody irons anymore? Good heavens, I even make my own spray starch! Do you think I might be a throwback to another time? Heh, don't answer....I'm warning you...don't go there!
I checked the freezer and noticed a chuck roast from a previous shopping trip. What smells better when it's cooking than pot roast, other than maybe stew? So, while I was thinking about how to prepare it, I remembered a stew recipe from a Nick Stellino cookbook (Mediterranean Flavors) and figured it would work great for a pot roast. Problem solved. Dinner served!
Now, doesn't this look like it's worth a half hour's prep time and 2 hours in the oven? We had it with a combination of cubed turnip and parsnip. Love root vegetables, but honestly it would be fabulous with buttered egg noodles or mashed potatoes.
You know what I learned from this exercise? You can take the Canadian out of Canada, but you can't take the Canada out of the Canadian. Even though it was another beautiful day here in paradise, doesn't mean I haven't noticed what is happening in the rest of the country. It looks like old man winter hasn't released his death grip on you northerners yet, so this is kind of our way of commiserating. Try this recipe out and let me know what you think, OK? Download Beef and Bell Pepper Potroast By the way, the ironing's done, but there's a new load in the dryer. Seems to multiply like rabbits. Darn.
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