Comfort Food: BBQ Beef
A Plate of Comfort Food
So, a few weekends ago, I went to a retreat with a few friends. We met in a lovely space off of Shawnigan Lake and had a great weekend of rest and relaxation. The plan was to have it catered but, when that fell through, I decided to cater it myself. I went to Costco and loaded up on their baked goodies, snacks, chips and dips. (I didn’t want to be cooking all weekend!) The food was great and for dinner, I made the plate pictured above. Yum.
The recipe that anchored the plate was my Slow Roasted BBQ Beef. A virtual fool proof recipe that turns a tough cut of beef into a sweet and succulent meal. You can use any cut of beef you find, which makes this an affordable option. You can also use a slow-cooker, if you have one. I opt for the oven. Either way, it is an amazing meat dish. You can serve it on its own, or on a bun.
Recipe: Slow Roasted BBQ Beef
Ingredients
- 3 lb roast of beef, any cut
- 2 tbsp. of Feisty Seasoning
- 2 cups of beef stock or beer
- 1 bottle of your favourite BBQ Sauce
Instructions
In a large roasting pan, add the roast and rub all over with Feisty Seasoning. Pour the stock or beer into the bottom of the pan and cover tightly with foil. Roast in a 325 degree oven for 6 hours, or until the meat will shred. Once cooked, shred the beef and removing it from the pan. Add BBQ sauce and any remaining liquid from the roasting pan, to taste and serve.
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Next week. . .the recipe for Smashed Potatoes
Vegetable and Bean Stew
Vegetable and Bean Stew
When the weather is cold, this stew makes you warm inside. It also warms your heart knowing that you are eating so healthy. The beans are the best type of protein in this dish and the plethora of fresh vegetables make your eyes dance with each bite.
I like to take a trip to the grocer and buy every single vegetable that appeals to me. Think: a rainbow of colour; your body will thank you for it. Any vegetable can find a home in this recipe. If it’s a root vegetable, it goes in first so it has the longest time to soften and cook. If it’s a leafy green, it gets added last so the colour remains and the heat of the broth just wilts the tender leaves. You really can’t add the wrong thing. Trust me.
When I make soups with pasta in them, I never cook the pasta or allow the soup to remain on the heat once that pasta is added. This allows for the pasta to slowly absorb the soup broth without becoming overcooked.
Recipe: Vegetable and Bean Stew
- 1 tbsp. of olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 turnip, chopped
- 1 tbsp. of Italian Flavour
- 1 tbsp. of salt
- 2 potatoes, diced
- 1 bunch of swiss chard, diced (greens separated)
- 1 bunch of asparagus, trimmed and chopped
- 1 cup of corn
- 1 head of cauliflower, cut into florets
- 1 large can of diced tomatoes
- 4 cups of chicken or vegetable stock
- 4 cups of water
- 2 cans of beans, rinsed and drained
- 1 cup of small, dried pasta
Instructions
In a large stock or soup pot, heat the olive oil over medium heat and add the chopped onions, carrots and and turnip. Saute until fragrant and add the Italian Flavour and salt. Continue to cook until the vegetables begin to brown. Add the potatoes, chard stalks, asparagus, corn and cauliflower and toss. Add the can of tomatoes in their juice and the stock and water. Bring the mixture to a boil and then reduce to simmer until the vegetables are tender, about 10 minutes. Add the beans, chard greens and the dry pasta and remove from the heat. Cover the pot and allow to rest for 15 minutes before serving.
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Happy 84th!
Happy 84th!
To my beautiful grandmother! 84 years young this week. Here’s a picture of the cake I made to honour her special day.
Love you. . .A
Amber’s Secret Salad Dressing
Celery Seed
When I tell people the secret in my salad dressing, they aren’t impressed. “Celery seed? You mean the stuff on the rim of the glass of my Bloody Mary?” It may not be impressive, but its what makes my famous salad dressing so great. Try it.
Recipe: Amber’s Secret Salad Dressing
Ingredients
- 2/3 cup of sugar
- 1 tsp. of sea salt
- 1 cup of vegetable oil
- 1/3 cup of white vinegar
- 1/2 tsp. of black pepper
- 1 tsp. of celery seed
- 1 tsp. of Dijon mustard
Instructions
In a large bowl or jar with tight fitting lid, combine all the ingredients and whisk or shake until smooth. For the best flavour, allow the dressing to sit in the fridge for 24 hours before serving.
Recipe by on.
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Peanut Parfait Pie
Peanut Parfait Pie
Happy Birthday to my husband! This is what I ‘cooked’ up to celebrate his final year in his 30′s. It’s a fast, delicious recipe that is for peanut lovers. The drizzle of chocolate sauce makes it decadent but isn’t necessary. I like to use unsweetened peanut butter to make it and not add any extra sweetener to the cream but you are welcome to. My suggestion would be to add about 1/4 cup of sugar to the cream as it begins to stiffen. Continue to beat until stiff peaks form and then use.
I used a pre-made graham cracker crust because I had one and it was easier than making my own. If you want, substitute graham cracker for an Oreo crust. Either way, it’s a great pie.
Recipe: Peanut Parfait Pie
Ingredients
- 1 8 inch graham cracker pie crust
- 1 lb. of cream cheese, softened
- 1 cup of creamy peanut butter
- 1 cup of sugar
- 1 tsp. of vanilla
- 3 cups of whipped cream, whipped to stiff peaks
- Roasted and Salted Peanuts, for garnish
- Chocolate sauce, for garnish
Instructions
Beat the cream cheese, peanut butter, sugar and vanilla together until smooth. In a separate bowl, whip the cream until stiff peaks form and then fold 1/3 of the cream into the peanut mixture. Spread the peanut mixture into the pie shell and top with the remaining whipped cream. Chill for at least 2 hours and then serve with a garnish of peanuts and chocolate sauce.
Recipe by on.
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