HOME AGAIN, HOME AGAIN, JIGGITY JIG

July 10-July 18, 2009

Well we stayed out longer this last time then before, but once again the lack of work forced us home to regroup. Luckily this visit was a brief one and we managed to pick up several jobs while there.

While home I took time out to make up a few things to add to our food stores for both home and on the road.

A very large pot roast was cooked with the leftovers being shredded or ground, and frozen for future meals. So that roast and the uses I could have for the leftovers are the subject of this segment.

A pot roast is a very simple thing to cook. For those who don't already have their own favorite recipe here's ours.

POT ROAST

1 large arm or chuck roast, which ever is on sale–get a big one and plan to use the leftovers

potatoes one for everyone that will be eating and one for the pot–in my case that makes 4

1 to 2 yellow onions

2-3 carrots

1 turnip if desired, I like them the guys don't.

Flour to dredge meat with

meat tenderizer

cooking oil

water.

Beef bullion, if desired.

Decision time once again. Crockpot, top of the stove, campfire or pressure cooker whichever you prefer.

The basics are the same for all versions. Only the length of time really changes.

Heat a small amount of oil in either a fry pan if you are using the crockpot, or in the cooking pan for all others.

Sprinkle the roast with meat tenderizer and pierce the meat with a fork Then dredge the meat with the flour. Brown in the hot oil on all sides.

If using a crockpot, place the browned meat in the bottom of the crockpot. If using a pressure cooker remove the meat from the pan add the pressure cooker rack and place the meat on the rack.

Peel and cube or chunk all the vegetables and add to the cooking utensil of choice. Add enough water to cover, or to the proper level for your pressure cooker. Add bullion if desired.

Cook until done. Crockpot: high 4-6 hours, low 5-8 hours; stove top or campfire on medium heat 4-6 hours; pressure cooker 1.5-2 hours–per manufacturer's instructions.

Planned leftovers:

HOT ROAST BEEF SANDWICHES, make a brown gravy with the broth and serve open faced over toast.

COLD ROAST BEEF SANDWICHES, try a variety of breads and spreads to make your lunch sandwiches with thin slices of the leftover roast.

ROAST BEEF SPREAD SANDWICHES. Grind, finely chop or shred roast beef. Add 1or2 finely minced boiled eggs, a dash of Worchestershire sauce, minced onion, a dash of prepared mustard and enough mayonnaise to moisten well. Mix well. Best if it is chilled for a while to meld the flavors.

BBQ BEEF SANDWICHES simply shred or grind the roast and add your favorite BBQ sauce to taste–my favorite BBQ sauce recipe follows.

BEEF AND BEAN BURRITOS grind or shred the cooked roast beef. Heat thoroughly. In the middle of a flour tortilla add a layer of refried beans, a layer of the roast beef, cheese, onion, pico de gallo, picante or other burrito fillers of choice.

ROAST BEEF HASH cube the cooked roast beef and any leftover roast potatoes and vegetables. Heat a thin layer of oil in a skillet then brown all the cubed ingredients along with a couple of dashes of Worchestershire Sauce, and garlic salt to taste. Heat through and serve.

QUICK BEEF SOUP OR STEW cube all the leftover vegetables and roast place in a stew pot. Add water, beef bullion to taste, any other leftover vegetables, rice, pasta, potatoes etc from the fridge or freezer, as well as a can of tomatoes.

BREAKFAST BURRITOS shred or grind the leftover roast. Chop desired vegetables for the burrito. Suggestions would be mushrooms , onions, bell pepper, jalapenos, spinach, Swiss Chard (you may saute these if you prefer).

In a skillet that will allow your flour tortilla lay flat melt 1-2 tbl of butter (or dairy free butter). While the butter is heating beat 1-2 eggs as you would for scrambled eggs.

Once the butter is melted lay your flour tortilla in the skillet and top with the vegetable, scrambled eggs and shredded cheese. Cover and cook on medium low heat until tortilla is brown and egg is set. Remove from heat and serve with picante, sour cream, guacamole or other favorite toppings. Great anytime of day.

BBQ SAUCE RECIPE–Like so many of my foods I fix this in bulk. I then can or freeze it until needed. Refrigerate any containers after opening.
1 gallon catsup
3/4 liquid smoke
3/4 c soy sauce
1 c Worchestershire sauce
2 sticks butter or non dairy butter
2# brown sugar
2 c water
½ to 1 tsp chili powder OR I usually use Williams Chili Seasoning
1 tsp garlic powder
½ tsp black pepper

Mix well and simmer for 1-2 hours, then either can or freeze.