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Simplicity Gourmet brings you “Katie’s Kitchen: Sunday Dinner Special…Double Time!

Sunday dinner was always a tradition at my house growing up – whether we went out, my mom made a big dinner, or we went to my Nanny’s – we always had Sunday dinner together, as a family. No TV, no games, just a big meal, lots of eatin, and loud talking…just the way we like it!

Now…you’ve heard it here before, and I’ll say it again…no one, and I do mean NO ONE, makes a roast like my Nanny’s. I never understood why my mom’s was so dry and my Nanny’s was so juicy until I started using Pro Health Waterless Cookware. Unbeknownst to my Nanny…she has had several pieces of waterless cookware her entire adult life…including her Dutch Oven…which she proudly concocted her prize winning Roast. No wonder it kicked the rest of the world’s roasts to the wayside!

So…I have here two recipes for you to choose from. I have the traditional Roast and Veggies and Cornbread…but…if you’re a little more adventuresome…I have a Sunday Roast, with a kick. One of our chef’s in Kansas encouraged me to toss my veggies in a small jar of Green Tabasco – it’s “not hot” he said, but it “has incredible flavor” – so, I went with it blind for a cooking school in a pinch. It was one of the best roasts I’ve EVER had or made – people were coming up for 2nds and 3rds – rave reviews. He’s right, though, it’s not “hot” but does add such a great level of flavor – you’ll love it. The other secret, to both of these roasts, is Adolph’s Meat Tenderizer – courtesy of the same chef in KS…I’ve never gone back – it’s the absolute best!

So, here’s to hoping you have a wonderfully blessed and rejuvenating weekend. Spend time with your family – go for a walk, laugh until your face and stomach hurt, tell stories – and make them Sunday dinner…easy put together, no pot watching, no stove slaving, easy clean up…and memories they will have for a lifetime.

Hapy Cooking!
Miss K

Sunday Roast ‘n Potatoes…With a Kick

UTENSILS: 6 or 8 qt Dutch Oven OR 5 qt Slow Cooker (may need to reduce veggies a bit)
INGREDIENTS: 2 lb Roast, 4 Cups Baby Carrots, 4 Golden Yukon Potatoes cut in chunks, 2 Medium Yellow Onions (quartered), 10 Garlic Cloves (quartered), 1 Small Jar Green Tabasco Sauce, 1 Cup Beef Broth, 2 No Sodium Beef Bouillon Packets, 2 TBSP Worcestershire Sauce, 1 Pkg Onion Soup Mix, Adolf’s Meat Tenderizer, Garlic Powder, Salt & Pepper

TO START:
·    Pre-heat the pan between Medium and Medium High heat. When water will bead on the surface, it’s hot enough to begin.
·    Season the roast with Adolf’s Meat Tenderizer, garlic powder, salt, and pepper (or season of your choice)
·    Sear the roast on all sides for 5-7 minutes per side.

MEANWHILE:
·    In a small mixing bowl, dissolve the bouillon cubes and onion soup mix in the beef broth and Worcestershire sauce and set aside. In a medium mixing bowl, toss the carrots and potatoes with the jar of Green Tabasco Sauce and a few dashes of salt and pepper until they are well coated; set aside.
·    When the roast is browned, set aside on a plate and saute the onions and garlic in the Dutch Oven until the onions are tender (about 10 minutes).
·    Add the Roast back to the pan, placing it on top of the onions and garlic. Add the potatoes and carrots around the roast. Pour the Broth mixture over the top of the Roast.  Cook on medium heat until water begins to spatter around the edges. Reduce to low.

TO FINISH:
·    Once the roast is turned to low, allow to cook 45 minutes, turn the burner off and serve.
·    To make a gravy, remove all solid contents from the pan, leaving all the juices in the bottom. Bring to a simmer on Medium High heat (could add a bit more beef broth if needed). Sift in about a TBSP of flour and whisk until thick to keep from clumping.

Homestyle Sunday Dinner Roast with Veggies and Cornbread

UTENSILS: 8 qt Dutch Oven, utility rack, 2 qt casserole/mini dome cover

INGREDIENTS: 1 2-3 lb Roast, 1 Small Bag Baby Carrots, 4-6 Golden Yukon Potatoes (quartered), 1 Sweet Yellow Onion (thinly Sliced), 3-4 Garlic Cloves (coarsely chopped), 4 garlic Cloves (quartered), 1 12 oz Can Beef Broth, 1 Package Lipton Onion Soup Mix, ¼ cup Worcestershire Sauce, 2 TBSP Granulated Beef Bouillon, 1 Box Jiffy Corn Bread Mix, 1 Egg, McCormick’s Garlic & Herb Grill Mate, Lawry’s Seasoned Pepper, Onion Powder, Adolph’s Meat Tenderizer, Salt & Pepper, Non-Stick spray

INSTRUCTIONS:
The night before, prepare your roast. Cut tiny slits all over the roast and rub generously with McCormick Seasoning, Lawry’s Seasoned Pepper, Adolph’s meat tenderizer, Onion Powder, salt & pepper. Stuff the slits, with the quartered garlic cloves. Mix the broth, Worcestershire sauce, beef bouillon, and onion soup mix to let the soup mix and bouillon dissolve. Pour over the roast and allow to marinate over night in a large ultra vac. Do not discard marinade the next day.

Heat the Dutch Oven on medium heat. Saute the onion and chopped garlic for about 5 minutes. Push the onions and garlic to the side of the pan and brown the roast on all sides. Toss the carrots and potatoes with salt & pepper and add around the roast. Pour the remaining marinade over the top.

Mix the cornbread mix, egg, and a dash of water together. Spray the double boiler with non-stick spray and add the cornbread mix. Add the utility rack onto the lip of the pan and place the double boiler on top of the rack. Cover with the Dome Cover.
When water starts to bubble around the edge of the pan, reduce the temperature to between low and medium low. Allow to cook for 45 minutes – 1 hour longer.

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Simplicity Gourmet brings you Katie Kitchen: Fresh IS Best – Spinach & Basil Pasta w/ Fire Roasted Bruschetta

Hey, Ya’ll – greetings from sunny Citrus Heights, CA – where the produce is fresh and plentiful and I’m like a kid in a candy store!

I love, love, love to use fresh herbs and fruits and veggies in my food – the taste is just so much fuller and bolder! This week at the market, I bought a fresh sweet basil plant – the smell is amazing – it fills my whole front room with this sweet herb smell! …even the kitty cat has a hard time resisting…he’s had one too many warning water shots to the face! I was really chomping at the bits to use my Basil last night in something…anything!

So, I was standing my kitchen, with the pantry door and fridge open – just darting my eyes between the two – willing my mind to come up with something! So…this is what I spotted…chicken, tomatoes, penne pasta, spinach, basil, chives, sea salt, garlic, parmesan-reggiano…light bulb! Fresh Spinach & Basil Pasta was born! It was just so fresh and light and showcased my basil just perfectly – you’ll L.O.V.E. it!

Happy Cooking!
Katie

PS~TIP: I used regular olive oil as my dressing this time but next time – I’m going to go for an even bolder flavor and use the oil from a jar of Marinated Garlic Cloves or Sundried Tomatoes – yummy – so…try it out this way or kick it up a bit – your food, your choice!

UTENSILS: 3 qt saucepan, Small Skillet, Medium Bowl, Cutting Board, 8″ Chef’s Kinfe

INGREDIENTS: 1-2 Chicken Breasts, ½ Medium Tomato (cubed), 2 Cups Coarsely Chopped Baby Spinach, 6-8 Basil Leaves (chopped), 4 Chopped Green Onions, 2 Garlic Cloves (minced fresh), ½ Cup Parmesan-Reggiano Cheese (Shredded), a few dashes of olive oil, Sea Salt & Fresh Cracked Pepper to Taste, 1 lb Penne Pasta (I use whole wheat…much better for you)

Fill the 3 qt saucepan ¾ full of water. Bring to a boil on medium high heat. Add sea salt and a drizzle of olive oil before adding the pasta. Add the pasta, give it a stir, and reduce the temp to medium low. Cook for about 10 minutes or until al dente.

While the water is coming to a boil, pre-heat the small skillet on medium heat. Season the chicken on both sides with freshly cracked sea salt and pepper. Water test the pan (sprinkle a dab of water in – if it rolls around like marbles or mercury beads, it’s ready to go), and when it’s ready, add the chicken. Cover, whistle open, and cook on medium heat. When it whistles, flip the chicken, recover, close the whistle and continue to cook on low heat for 10-12 minutes or until the chicken is cooked through. When the chicken is cooked, diced or shred into bite sized pieces.

Meanwhile, prepare the scallions, basil, tomatoes, and spinach. (I like to toss my tomatoes with a little salt when they are all by their lonesome). When the chicken is finished, remove from the pan and toss with the chopped items, pasta and minced garlic. Drizzle on olive oil and toss to coat. Season with sea salt and fresh cracked pepper to taste. Sprinkle with parmesan-reggiano cheese, toss, and serve. Optional: Add some diced Black and/or Green Olives in the mix

This is the PERFECT companion to our Fresh Spinach & Basil Pasta!!!

Fire Roasted Balsamic Bruschetta
UTENSILS: Griddle
INGREDIENTS: Olive Oil, 2 TBSP Balsamic Glaze, 4 TBSP Fire Roasted Bruschetta Spread, 2 Slices Provolone Cheese, 4 Slices French Bread, Fresh Cracked Pepper & Sea Salt

Lightly brush both sides of the French bread with extra virgin olive oil. Heat the Griddle on medium heat. When it’s hot, add the bread to the pan and toast to a golden brown and flip to brown the other side. When it’s flipped, sprinkle with pepper & sea salt, brush each slice with balsamic glaze and spread some bruschetta spread over the top. Top each piece of bread with ½ slice of provolone and allow to melt before serving. TIP: You may need to reduce the temperature part way through.

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