Daniel Slaughter

I’ve never quite enjoyed roasts much, however when I first made this on my own I thought it was one of the best things I’ve ate in a long time. I have made this a few times since my first attempt, and the recipe hasn’t changed a bit. Hopefully you’ll enjoy this roast that’s not your typical Grandma’s recipe!

Ingredients

3-4lb Round Choice Roast, Lean
5 Medium Redskin Potatoes, Washed, not skinned, and quartered
6 Medium Carrots, Washed, not skinned, and cut into 2″ chunks
2 Medium-small naval oranges, sliced with tips/ends removed.
300 ml (2/5th bottle) Red Wine, Pinot Noir
1 28oz (1lb 12oz) can of Hunt’s Diced Fire Roasted Tomatoes
1.5 Tbsp Honey
1/8 tsp Garlic Powder
1/4 tsp Black Pepper
1/8 tsp Salt
1/8 tsp Red Cayenne Pepper Powder (for a little zing)
1/8 tsp Thyme, Ground
1 tsp Liquid Smoke
1/8 cp Soy Sauce
2 Beef Bouillon Cubes

Directions

1. Trim any excess fat from the roast and cube into 8-10 hefty pieces. Next, slice the oranges into 1/2″ slices removing the tips of the oranges. Make sure to leave the orange peal on as it will substantially add to the flavor of the roast. Do remove any seeds that may be in the oranges.

2. Although browning is optional, I would suggest doing so as it adds to the flavor of the roast by eliminating some of the moisture which allows the roast to intake more during the actual roasting process. If you have an Iron Skillet use it at this point, otherwise a typical pan will do just fine. Brown two opposite sides of each cube of roast and arrange them evenly on the bottom of your crockpot so they’re all on the same level.

3. Place the Broth Bouillon Cubes around the roast. On top of the roast in the crockpot place the slices of oranges evenly on top so there is minimal overlap and minimal quantity of roast showing through. As the roast cooks the oranges will break apart causing a tangy tannin flavor to the broth.

4. Wash and quarter/halve the red-skinned potatoes. Place the potatoes on top of the layer of oranges in the crockpot and evenly apply the dry seasonings from the ingredients list above (Garlic Powder, Black Pepper, Salt, Cayenne Pepper, Thyme). On top of this drizzle the Honey across all of the potatoes.

5. Pour the Pinot Noir wine over top of the potatoes, making sure to wash away all of the seasonings. Then, pour the soy sauce and liquid smoke as well over the potatoes. The liquid should only go up half the depth of the crockpot, ensuring there will be enough room for juices that will later come from the vegetables and meat.

6. Wash and chop the carrots into 2″ pieces. Do not remove the skin unless it is unnecessarily dirty as this is the most nutritious and flavorful part of the carrot. Place the carrots over top of the potatoes in the crock pot.

7. For the final layer add the entire can of Huntz tomatoes on the top, juices and all.

8. Set your crockpot to the “Low” or “Medium-Low” setting and let stand for 8-12 hours or until carrots/potatoes are soft and naturally breaking up. Make sure to not stir the mixture until at least 6 hours in. The layers are there for a reason, I promise.

Wine Recommendations

The reason why I say to use a Pinot Noir is due to it’s rich earthy flavors. Its hints of mushrooms, grass, pepper, and dark brown sugar make it an excellent counterpart to this dish. The wine I’ve always used in particular, the three times I’ve made this dish, is an inexpensive bottle ($9) of Pepperwood Grove’s 2007/2008 Pinot Noir from their Valle Central region. I love this wine because although it is inexpensive it has the complexity of flavors comparable to a $20+ bottle of wine, and accents this dish perfectly. I can find this bottle at my local Meijer store, but aside from that you may have to hunt it out if you’re not local to one. You’re more than welcome to try any other type of Pinot Noir, just make sure you’re picking something that contains rich flavors and aromas of earthy textures and tastes.

Also, since you’re only using 2/5ths of the bottle you’ll have plenty left to accommodate the dish once it’s prepared, or as you wait. Enjoy!

After visiting Zoup!, a soup restaurant located in the North-West of the United States, I was inspired to reverse cook/engineer their Tomato Basil Soup I had. I’d have to say it tastes pretty much exactly the same… and for your enjoyment here’s the simple 15-20 minute recipe:

Ingredients

1 28oz (1lb 12oz) can of Hunt’s Diced Basil, Garlic & Oregano Tomatoes
1 1/2 Tbsp Basil (dried is fine. I used freeze dried, and fresh would make it better)
1/2 tsp ground Black Pepper
1/2 tsp garlic powder
1/4 tsp salt
1 Tbsp salt-free butter
3/4 cp Milk (I used 1/2%, anything will do)

Directions

Place all contents into a large soup pot over medium heat, stir. Remember to stir occasionally in case of sticking/burning. In about 15-20 minutes it should be done. Pretty simple, ‘eh? Enjoy!

Servings: Makes 2-3 bowls

I know you’d love to know how to make the best Irish Corn Beef Reuben Recipe this side of the Atlantic. Well, after a few requests I’m finally releasing the home-made directions I used to do so. I promise you will not be disappointed.

Let’s get started! We’ll divide this into five parts, three of which you’ll be making and two you’ll just cheat and buy. Feel free to go all out and make your own cheese and bread, but that’s beyond the amount of work I want to put into it… oh, who am I kidding? I’ll probably do that in the future too.

Corn Beef

Meat, Point Cut, 4lb
Guiness Draught, 32oz (two tall cans work lovely)
Fresh Grated Garlic, 1 Tbsp
Lime Juice, 1 Tsp
Soy Sauce, 3 Tbsp (trust me)
Crushed Black Pepper, 1 Tsp
Basil, 1 Tsp
Beef Bouillon, 2 cubes (or two cups of broth)
Dried Ginger, 1/4 Tsp

Take the meat and cut it into nice 1/2″ thick slices. Place meat and all other ingredients into a crockpot lining, cover with saran-wrap, and let sit in refrigerator for at least 24 hours.  Once set, remove saran-wrap and place into crockpot base to let cook on the low setting for another 24 hours. Strain meat once cooked. For added flavor and dried texture, fry without any oils in a Cast Iron Skillet to evenly brown.  This is the longest cooking process of the entire sandwich. Do not skimp on the lengths, and if anything let it sit a little bit longer.

Sauerkraut

Red Cabbage, 1 medium sized head (The red is just for visual enjoyment)
White Vinegar, 3/4cp
Water, 3/4cp
Fresh Grated Garlic, 1/2 Tbsp
Lime Juice, 1 Tsp
Black Pepper, 1 Tsp

Chop cabbage into hearty strips. In a large soup pan combine all ingredients, stir, and place over medium heat until cabbage is very tender and most liquids are absorbed. This may be cooked while you’re waiting for the meat to marinate and set aside in the refrigerator for later use. Just make sure you reheat it before applying it to the Reuben. I’d suggest just reheating it next to the meat as you fry it in the Iron Skillet.

Horseradish Sauce

Grated Horesradish, 3-4oz (to taste)
Sour Creme, 16oz (don’t skimp, you want the fattiest kind you can get)
Basil, 1 Tsp
Swiss Cheese, cubed for melting
Dried Ginger, 1/4 Tsp
Mayonnaise, 1/4cp (not miracle whip, and make sure its regular and not “low fat”)

This sauce is amazing, and probably the fattiest part of this Irish delight. In a sauce pan start by putting the cheese in over low heat. Once the cheese starts to break down (it doesn’t have to be 100% liquid) apply the rest of the ingredients and increase the heat to medium; stir often or it will burn. This sauce can be prepared while the meat is marinating and set aside in the refrigerator for later use. For best results, re-warm prior to using on the Reuben.

Cheese

Baby Swiss, thinly sliced into nice large bread sized pieces

Just buy this from the store. You can find Swiss of some sort from just about every deli, as it’s not an exotic cheese. Cut it into desired thin/hefty slices with hopes of covering most of the bread.

Bread

Pumpernickel, nice long slices for a hearty sandwich
Light Rye, nice long slices for a hearty sandwich

Just buy this from the store’s deli as well. You really only have to use one type of bread (I’d recommend Light Rye), but it is more fun to have both for added visual fanciness.

Put it all together!

Finally! We’ve reached the grand finale stage. Woohoo! Lets take the bread and throw it onto that same Iron Skillet. If you have a Panini Pan, use it (but its not needed)! Slap two pieces of bread (one from each loaf) onto the Iron Skillet over low to medium heat (no oil needed). On the Light Rye place your Swiss Cheese, followed by a nice heap of the Sauerkraut. On the Pumpernickel smother it with a nice large helping of the Horseradish Sauce, followed by a nice heap of the Meat. At this point, the meat has probably fallen apart into little shreds, and that’s perfectly fine (and tasty!). Let the bread toast for a minute or two, making sure not to burn it. Once you’re satisfied carefully assemble the sandwich, slice in half, and serve with your choice of potato side if desired. Wa’la! Amazing!

Yields: 8-10 Reuben Sandwiches

Fork the following dry ingredients into a large mixing bowl:
4cp Flour
2Tbsp Sugar
1tsp Basil
1tsp Rosemary
1tsp Oregano
1/4tsp Thyme
1/4tsp Black Pepper
1/4tsp Garlic

Mix the following into a separate bowl, let stand 5 minutes:
1cp warm water
1 packet yeast
1/4cp Olive Oil

Poor liquid solution into dry solution, hand nead until it forms a dough consistancy. More water/bread may be needed as you nead. Set aside into a clean oiled bowl. Let stand for 1 hour or until dough ball rises to 2x its size. Form into 6 desirable panini sized bread loafs on a floured pizza pan (keep in mind these will double in thickness while baking). Bake at 375 for 30-45 minutes until outter layer is a light golden brown.

Introduction

This week while coming up with easy recipes to make for lunches I decided to go with Beef Burritos. I bought a bunch of ingredients that I through together to form 8 1lb burritos (with extra filling for later) I estimated at $1.73 each.

Ingredients

1 Small Package of White or Brown Rice [$1.50]
2 Cans of Black Beans [2@$0.70]
1/2 Small Bag Frozen Yellow Corn (about 1 can) [$0.60]
1 Jar Medium Salsa [$1.00, I got it on sale]
1 Cup diced red onion [$1.00]
8 9″ Burrito Shells (you can always get bigger ones too!) [$1.30]
1lb of Hamburger meat (feel free to substitute chicken/steak) [$2.50]
1 Package of Taco Meat Seasoning

Ground Black Pepper
Ground Red Pepper
Crushed Red/Green Peppers (The stuff you put on pizza)
Garlic Powder

Optional Ingredients

Shredded Mexican Cheese
Sour Cream

Instructions

In a separate pan cook the entire bag of rice according to the instructions on the bag. Make sure it doesn’t dry out otherwise you’ll burn the rice! Also make sure you constantly stir this throughout the next few steps.

Start a large pan on medium heat. The kind of pan you could cook soup in. We’ll be eventually adding the rice to this mixture! Throw the red-onion, corn, the entire jar of salsa, and black beans (including the liquid!!! It makes excellent sauce).

In a separate pan fry the meat, poor off excess grease, and add the Taco Meat Seasoning mix to it.

Add your seasoned meat to the large pan with the red-onion/beans/salsa/corn. Stir.

Once the rice is done (soft to the bite) add it to the pan with the other ingredients. Turn down the heat to low. Stir.

Add the various seasonings to taste. Do not go over crazy on the Garlic Powder, we’re not making Italian burritos here!

Steam your burrito shells. To do this in the microwave take a large plate and put a bowl filled half way of water on top of it. You can set each individual burrito shell on top of the bowl of water and microwave for 20 seconds on each side. This does an excellent job of steaming the shell so it’ll be easily malleable.

Once the shell has been steamed add the Burrito mix you just made, cheese, sour cream, or whatever else you like. Roll, enjoy!

Servings

Makes 8-11 1lb burritos in a 9″ burrito shell.

Bottom Line

I ended up making 8 burritos at about $1.16 each. Because I had excess burrito filling left over, if I had more shells I could have made 2-3 more… putting the price to $0.85 each!

Introduction
This recipe I got the idea from a couple different recipes I found. My initial pizza crust recipe I used for a very long time could easily be turned into a No-Sodium mixture because there are no eggs. One egg naturally has ~3% of your daily intake of sodium. Milk also has a small amount of sodium in it. The recipe I made before this one was for Bagels and contained no eggs or milk. You could simply replace the milk for water and it should turn out just fine.

Ingredients
4c. of flour
1c. of milk (you may substitute for water)
1 packet of active dry yeast (or 1/4 tsp)
1 Tbs sugar
1/2 c. (or 1 stick) of salt-free butter
3 Large Eggs (you may exclude these for a flat/dense crust)
1 tsp Vegetable oil (or cooking spray, but that’ll make it taste funny)

Instructions
Warm the milk (or water) in a microwave safe bowl for about 45 seconds or until warm to touch. Poor the yeast into the warm milk bowl and let set for one minute without stirring. Lightly mix the remaining contents of the yeast into the milk.

In another large bowl mix/cut the remaining dry ingredients with a fork (flour, sugar). Once mixed poor the yeast solution into the bowl with your dry ingredients. Using your hands mix well the yeast solution into the flour. At this point there is probably more flour than yeast solution, so it should be pretty dry still.

In a separate bowl beat the eggs with a whisk. Poor the egg solution into the bowl and mix it into the contents of the bowl. If the bowl’s contents get too wet, feel free to add more flour at this time.

In a separate microwavable bowl place the butter. Put in the microwave until liquid. Poor the butter solution into the bowl and mix one last time until all is dissolved and the dough forms a firm ball. If more flour is needed, feel free to add more at this time.

Apply a thin layer of vegetable oil to a bowl with enough room for three times the size of your current ball of dough. Place the ball of dough into the oiled bowl and let stand for 1-2 hours or until dough has enlarged almost three times it’s size.

Makes 2 large fluffy pizza crusts.