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Posted in Dinner on October 17, 2010
This past month I have been cooking up a storm since the hubby has been renovating the bathroom. I tried to make roast beef with gravy from scratch and it was sooo good
I used a 4 lb eye of roast beef. Seasoned with basil thyme and rock salt and a little oil (all mixed in a bowl and brushed on.) Bake at 350 for about an hour (till meat thermometer reaches beef temp)
2 cups beef broth
1 tablespoon butter or margarine
1 tablespoon dijon mustard
In sauce pan melt butter and add flour over med / high heat
Gradually add beef broth and mustard over med heat. Stir often till reach thick consistency. Drizzle over roast and sides such as veggies or potatoes. I have also substituted the Dijon mustard for a maple mustard (tis the season) and it was YUMMY.
Posted in Fun Food Facts on September 24, 2010
Have you read that if you get sick from potato salad it is because of the potatoes and onions and not the mayo. Have you received those crazy emails saying you should never cut a oinion and store it in the fridge to use in the near future?
I did a little research on this and turns out that onions are no more “dangerous” than any other food once opened. Onions tend to have a high content of sulfur content which has antimicrobial properties, when the an onion is cut it can quickly dry out thus contains less sulfur. Those who are getting sick from onions can often attribute it to not bleaching cutting board after used with raw meat or some other way from bacteria to be introduced.
Gotta trust Joe Swartz here’s his stance on this
Posted in "Fast Food" on September 18, 2010
These burgers were inspired by my hubby. I can’t give quantities as we never actually measure how much we put in. Use your experience and judgment.
We often make bigger burgers, skip out on the buns and eat them with a fork. I love them since we can size them for each member of the family (smaller for the more calorie conscience members). They are fresh, lean and without fillers and preservatives.
- Extra Lean Minced Meat
- BBQ Sauce (Beer and Chipotle by Presidents Choice is our choice)
- Slice of cheese
- In a large bowl add meat, spices and a generous portion of BBQ sauce.
- Mix by hand ensuring BBQ sauce coats most of meat
- Add more BBQ till meat can hold burger shape.
- Form patties of desired size (from baby burger to papa burger)
- Cook on med/high on BBQ till ready. Time varies depending on size of burger. One can also fry them up. Though it is not heart friendly. Be sure to put a lid over the burger to help it cook evenly.
- Add slice of cheese to melt just before burger is done