Recipe: Crispies and Pot Roast
This is for sgrio. Well, the potatoes are for her - the bonus meal at the end is for something else entirely. Crispies is an uninspired name, but I came up with this recipe.... I don't know. I was eight or nine years old? It's not a very inspired age. The recipe, though, has stood the test of time.
When I was a young child, my mother would, once in a blue moon, make homemade fried potatoes. My brother and I adored them. However, homemade chips are time consuming, unhealthy, and run a high burn risk if you don't own a deep frier. So, I set out to make a healthier, more efficient chip.
Ingredients:
Potatoes (many)
Two teaspoons olive oil
Directions:
Wash potatoes. Chop into bite sized pieces. Put in bowl & toss with olive oil. Arrange on oiled cookie sheet. Bake at 325 F until crisp and golden brown.
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Really simple, right? Delicious! You can add to this to fit any meal. I recently did up a pot roast and made crispies but tossed some garlic salt and rosemary in with the olive oil. As the potatoes were browning, I added thin slices of sweet bell pepper (also tossed with oil, rosemary, and garlic). It was great. I've done up yams with oil and cinnamon. Sliced tomatoes added in at the last minute are a great early fall addition.
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Pot Roast
1 chuck roast, cut in half
Two cups beef broth
Rosemary (two tbs)
Garlic (3 cloves)
Onion powder (or one half onion, chopped)
Dill seeds (1 tsp)
Thyme (2 tsp)
Bay leaf (to taste)
Oven bag
Set oven to 350 F. Trim fat from roast. Put chuck roast in the (large) oven bag. Pour in warm beef broth. Add spices. Add a splash of lemon juice if desired. Baked for 2 - 2.5 hours. Serve piping hot. Use spiced broth (from the oven bag) as gravy.
Serve with rosemary-garlic crispies (or cinnamon yam crispies) and mapled carrots.
*
Stay tuned! Tomorrow night I will show you how to turn that boring left over pot roast into a delicious chili!
Additionally, would anyone be interested in rosemary-chile chicken soup / how to make brownies-from-a-box taste homemade?
When I was a young child, my mother would, once in a blue moon, make homemade fried potatoes. My brother and I adored them. However, homemade chips are time consuming, unhealthy, and run a high burn risk if you don't own a deep frier. So, I set out to make a healthier, more efficient chip.
Ingredients:
Potatoes (many)
Two teaspoons olive oil
Directions:
Wash potatoes. Chop into bite sized pieces. Put in bowl & toss with olive oil. Arrange on oiled cookie sheet. Bake at 325 F until crisp and golden brown.
*
Really simple, right? Delicious! You can add to this to fit any meal. I recently did up a pot roast and made crispies but tossed some garlic salt and rosemary in with the olive oil. As the potatoes were browning, I added thin slices of sweet bell pepper (also tossed with oil, rosemary, and garlic). It was great. I've done up yams with oil and cinnamon. Sliced tomatoes added in at the last minute are a great early fall addition.
*
Pot Roast
1 chuck roast, cut in half
Two cups beef broth
Rosemary (two tbs)
Garlic (3 cloves)
Onion powder (or one half onion, chopped)
Dill seeds (1 tsp)
Thyme (2 tsp)
Bay leaf (to taste)
Oven bag
Set oven to 350 F. Trim fat from roast. Put chuck roast in the (large) oven bag. Pour in warm beef broth. Add spices. Add a splash of lemon juice if desired. Baked for 2 - 2.5 hours. Serve piping hot. Use spiced broth (from the oven bag) as gravy.
Serve with rosemary-garlic crispies (or cinnamon yam crispies) and mapled carrots.
*
Stay tuned! Tomorrow night I will show you how to turn that boring left over pot roast into a delicious chili!
Additionally, would anyone be interested in rosemary-chile chicken soup / how to make brownies-from-a-box taste homemade?