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Week of April 18, 2016

TIPS!

Relax a little, take a walk and notice nature.  Take the time to smell the flowers! Enjoy the freshness of springtime.

Ribeye with Garlic Butter & Herbs

How do you cook your steaks??  Take a look at this one I am posting a video from Tasty!

For the video click here

INGREDIENTS

For each steak you will need:

1-inch thick rib eye steak, 1–2 lbs
2 Tbsp. Kosher salt
2 Tbsp. freshly ground black pepper
4 Tbsp. canola oil
3 Tbsp. butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed

PREPARATION

Preheat oven to 250°F.

Season the steak evenly with the salt and pepper on all sides.

Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.

Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

Rest the steak for 10 minutes on a cutting board. Slice, then serve!

Fruit Salad

Fruit Salad

If you can hang with just eating a big bowl of fruit try this one!

Best Ever Tropical Fruit Salad 
MAKES 12 Cups  |  ACTIVE TIME 25 Min  |  TOTAL TIME 25 Min

12 mandarin oranges, divided (for dressing and salad)
2 cup strawberries, sliced
1 pineapple, cut into bite size chunks
5 kiwi, sliced
3 mangoes, cut into bite size chunks

Citrus Poppy Seed Dressing
1 medium lemon
1 lime
1/4 cup honey
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1/2 teaspoon poppy seeds

Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.

Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

If you would like to add bananas you can, but at the last minute right before serving!

Zuchinni No Noodle Lasagna

Ingredients: 
 

  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

 

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 – 10 minutes before serving.

Fish, Slaw & Veggie Skewers

Ingredients

  • GINGER-LIME MARINADE
  • 3 tablespoons each fresh lime juice and gluten-free Asian fish sauce
  • 2 stalks fresh lemongrass, the bottom third yummy part only, sliced
  • 2 tablespoons date sugar (or 3 tablespoons honey with a teaspoon of molasses)
  • 1 tablespoon each peeled chopped fresh ginger and olive oil
  • 1 large jalapeño chile, sliced (optional if you do not like spicy)
  • 1 shallot, sliced (you may use a small onion if you are doing this on a whim and no shallots are to hand)
  • 2 garlic cloves, coarsely chopped
  • 4 (6-ounce) ¾-in thick swordfish, basa, or swai, halved lengthwise
  • Olive oil for brushing on the fish.

Instructions

  1. GINGER-LIME MARINADE:
  2. Process all marinade ingredients in a food processor until pureed.
  3. Reserve ⅓ cup for savoy cabbage slaw.
  4. Pour remaining marinade into a large food-storage bag and add fish fillets.
  5. Close bag and turn to coat.
  6. Refrigerate 1 to 2 hours, turning bag once or twice.
  • THE YUMMY CABBAGE SLAW
  • 6 cups finely shredded savoy or napa cabbage
  • 1 small seedless cucumber, cut into julienne strips
  • 1 small orange bell pepper, cut into TINY julienne strips
  • 2 tablespoons seasoned rice vinegar
  • ½ teaspoon coarse sea salt
  • ¼ cup fresh mint leaves
  • 8 (12 inch) bamboo skewers, about a ½-inch wide
  1. Place the reserved ⅓ cup marinade in a large bowl.
  2. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss.
  3. Refrigerate 1 hour, tossing occasionally to combine.
  4. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat.
  5. Remove filets from marinade. Wipe excess marinade from filets with a paper towel.
  6. Brush skewers with olive oil, then carefully thread lengthwise through fillets.
  7. Brush the cooking grates clean and oil the grill rack.
  8. Lightly brush filets with oil.
  9. Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes. Grill 4 minutes more or until barely opaque in the thickest parts,
  10. Toss mint into slaw and serve with the fish skewers.
  11. Enjoy!
  • THE YUMMY CABBAGE SLAW
  • 6 cups finely shredded savoy or napa cabbage
  • 1 small seedless cucumber, cut into julienne strips
  • 1 small orange bell pepper, cut into TINY julienne strips
  • 2 tablespoons seasoned rice vinegar
  • ½ teaspoon coarse sea salt
  • ¼ cup fresh mint leaves
  • 8 (12 inch) bamboo skewers, about a ½-inch wide
  1. SLAW:
  2. Place the reserved ⅓ cup marinade in a large bowl.
  3. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss.
  4. Refrigerate 1 hour, tossing occasionally to combine.

While you’re at it you can also skewer up some veggies and toss them on the grill until desired tenderness is achieved.

Ginger Cod with Zuchinni

Ginger Cod with Zucchini Ribbon Salad

1 fillet of cod, cut into serving size pieces

Salt and pepper

Ginger powder

2 tbsp olive oil

2 zucchini, cut into ribbons(use a spiralizer or veggetti)

1/4 each, yellow and orange bell peppers, cut into thin strips

1 tsp fresh ginger, grated

1/4 cup rice vinegar

1 tbsp soy sauce

Juice 1/2 lemon

1 tbsp honey

1 tbsp sesame oil

Season the cod pieces with salt, pepper and the ginger powder and set aside.

Steam the zucchini and peppers for 3 minutes, rinse with cold water, drain and pat dry, then place in a mixing bowl.

Whisk together the fresh ginger, vinegar, soy sauce, lemon juice, honey and sesame oil, then pour over the zucchini and peppers, blending well.  Refrigerate until ready to serve.

Fry the cod in the olive oil until cooked and serve with the zucchini salad.

 

 

 

 

Southwestern Pasta

Southwestern Pasta

Southwestern-Alfredo-Skillet-Resized

INGREDIENTS

  • 2 boneless skinless chicken breasts, cubed
  • 1 1/2 cups heavy cream
  • 2 cups low sodium chicken broth
  • 1 (1 lb) package penne pasta
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can corn, drained
  • 1/2 cup shredded or grated parmesan cheese
  • 1 packet taco seasoning
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • Sea Salt and pepper, to taste
  • Chopped cilantro or green onion, for garnish

PREPARATION

  1. In a large skillet, heat oil over medium heat and add chicken, salt, and pepper, and brown 4-5 minutes, stirring occasionally.
  2. Add cream, broth, taco seasoning, and stir to combine. Stir in pasta, and bring to a light boil.
  3. Reduce heat and stir in corn, beans, garlic, and tomatoes. Cover and cook about 10-15 minutes or until pasta is al dente, stirring occasionally.
  4. Turn off heat and stir in parmesan until melted. Garnish with cilantro or green onions, serve warm, and enjoy!

Honey Garlic Chicken

Honey Garlic Chicken(Slow or Pressure Pot)

If you have a pressure pot you can probably adapt this recipe yourself, but it is originally for the slow cooker.

Ingredients
– 1-½ pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
– 1 pound baby red potatoes, halved
– 1 pound small whole carrots, cleaned and stems removed
– 1 pound green beans, trimmed
– ½ cup soy sauce
– ½ cup honey
– 1-½ teaspoons dried basil
– ½ teaspoon chili flakes
– ½ teaspoons black pepper, plus more to taste
– 8 cloves garlic, minced

How To

  1. In a medium bowl, combine the soy sauce, honey, garlic, basil, chili flakes and black pepper. Set aside.
  2. Place the potatoes, carrots and half of the chicken thighs in a 6-quart slow cooker. Season with pepper, and pour half of the sauce over the chicken and veggies.
  3. Place the remaining chicken on top of the seasoned chicken and pour the remaining sauce evenly over everything. Season again with black pepper.
  4. Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally. Add the green beans during the last 30 minutes of cooking.

Tip

    Prefer crispy skin on your chicken thighs? Broil them! After cooking in the slow cooker, preheat your oven to broil. Place the thighs on a sheet pan, skin-side up, and broil for 3 to 4 minutes, until you reach your desired crispiness.

 

Cilantro Lime Chicken

Cilantro Lime Chicken

Cilantro-Lime-Chicken

INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
  • 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish. I also add 1 drop of Young Living Vitality Lime essential oil.  (I get mine here)
  • 1/2 teaspoon red pepper flakes
  • Sea salt and freshly ground pepper, to taste
  • Asparagus

PREPARATION

  1. Preheat oven to 375º F and season chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.
  3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.
  4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.
  5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.
  6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.
  7. Remove from oven and let rest 5 minutes.
  8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.

Another Chicken Recipe

Another Chicken Recipe

Ingredients:
mozzarella
chicken breast
cherry tomatoes
basil
Sea Salt
Pepper
sour cream
fresh dill
sour cream

Instructions:
Preheat the oven to 400 degrees F
Cut the mozzarella piece in half, vertically.
Slice it in six medium pieces.
Take each chicken breast and carve it six times on one side, until you almost reach the other side.
In each of the carved spots, place a slice of mozzarella, a slice of cherry tomato and a basil leaf.
Sprinkle salt and pepper.
Pour the sour cream in a saucepan.
Sprinkle fresh dill on the sour cream.
Place the two chicken breasts on the sour cream.
Cook in the oven for 35 minutes.

Carbonara with Sweet Potato, Mushroom and Spinach

Carbonara with Sweet Potato, Mushrooms and Spinach

This week uses a vegetable spiralizer, I have mentioned this kitchen gadget before I couldn’t be without it!

INGREDIENTS

  • 2 pounds sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 strips turkey bacon, chopped
  • 1 8-ounce package sliced mushrooms
  • 2 cloves garlic, minced
  • 1 5-ounce package baby spinach
  1. Put a large pot of water on to boil.
  2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”
  3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
  4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Week of April 11, 2016

TIPS

This week take time to go for a stroll, the weather is beautiful, birds are chirping and the trees are budding.  Take some time in your schedule to get some fresh air everyday, it will do wonders for you.  Do more walking, park farther away when you shop and get in a few extra steps.  Have a wonderful week!

I rarely include pasta dishes but, this eek took the chance.  I try to avoid grains in my recipes as so many are gluten intolerant, but if you are then you can find a substitute grain free pasta for the recipe.

AND, I did not include a shopping list this week, sigh!  If you have followed me thus far, I am sure you are used to how it goes, list items by area of the store, like produce, meats/cheese/dairy, and condiments/oils and spices.  Shop on the outside of the store and stay away from the middle where they sell all the processed foods.  You’re welcome!

Carbonara with Sweet Potato, Mushrooms and Spinach

This week uses a vegetable spiralizer, I have mentioned this kitchen gadget before I couldn’t be without it!

INGREDIENTS

  • 2 pounds sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 strips turkey bacon, chopped
  • 1 8-ounce package sliced mushrooms
  • 2 cloves garlic, minced
  • 1 5-ounce package baby spinach
  1. Put a large pot of water on to boil.
  2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”
  3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
  4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Another Chicken Recipe

Ingredients:
mozzarella
chicken breast
cherry tomatoes
basil
Sea Salt
Pepper
sour cream
fresh dill
sour cream

Instructions:
Preheat the oven to 400 degrees F
Cut the mozzarella piece in half, vertically.
Slice it in six medium pieces.
Take each chicken breast and carve it six times on one side, until you almost reach the other side.
In each of the carved spots, place a slice of mozzarella, a slice of cherry tomato and a basil leaf.
Sprinkle salt and pepper.
Pour the sour cream in a saucepan.
Sprinkle fresh dill on the sour cream.
Place the two chicken breasts on the sour cream.
Cook in the oven for 35 minutes.

Cilantro Lime Chicken

Cilantro-Lime-Chicken

INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
  • 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish
  • 1/2 teaspoon red pepper flakes
  • Sea salt and freshly ground pepper, to taste
  • Asparagus

PREPARATION

  1. Preheat oven to 375º F and season chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.
  3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.
  4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.
  5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.
  6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.
  7. Remove from oven and let rest 5 minutes.
  8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.

Honey Garlic Chicken(Slow or Pressure Pot)

If you have a pressure pot you can probably adapt this recipe yourself, but it is originally for the slow cooker.

Ingredients
– 1-½ pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
– 1 pound baby red potatoes, halved
– 1 pound small whole carrots, cleaned and stems removed
– 1 pound green beans, trimmed
– ½ cup soy sauce
– ½ cup honey
– 1-½ teaspoons dried basil
– ½ teaspoon chili flakes
– ½ teaspoons black pepper, plus more to taste
– 8 cloves garlic, minced

How To

  1. In a medium bowl, combine the soy sauce, honey, garlic, basil, chili flakes and black pepper. Set aside.
  2. Place the potatoes, carrots and half of the chicken thighs in a 6-quart slow cooker. Season with pepper, and pour half of the sauce over the chicken and veggies.
  3. Place the remaining chicken on top of the seasoned chicken and pour the remaining sauce evenly over everything. Season again with black pepper.
  4. Cover and cook on high for 3 to 4 hours – or cook on low for 7 to 8 hours – basting occasionally. Add the green beans during the last 30 minutes of cooking.

Tip

    Prefer crispy skin on your chicken thighs? Broil them! After cooking in the slow cooker, preheat your oven to broil. Place the thighs on a sheet pan, skin-side up, and broil for 3 to 4 minutes, until you reach your desired crispiness.

Southwestern Pasta

Southwestern-Alfredo-Skillet-Resized

INGREDIENTS

  • 2 boneless skinless chicken breasts, cubed
  • 1 1/2 cups heavy cream
  • 2 cups low sodium chicken broth
  • 1 (1 lb) package penne pasta
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can corn, drained
  • 1/2 cup shredded or grated parmesan cheese
  • 1 packet taco seasoning
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • Sea Salt and pepper, to taste
  • Chopped cilantro or green onion, for garnish

PREPARATION

  1. In a large skillet, heat oil over medium heat and add chicken, salt, and pepper, and brown 4-5 minutes, stirring occasionally.
  2. Add cream, broth, taco seasoning, and stir to combine. Stir in pasta, and bring to a light boil.
  3. Reduce heat and stir in corn, beans, garlic, and tomatoes. Cover and cook about 10-15 minutes or until pasta is al dente, stirring occasionally.
  4. Turn off heat and stir in parmesan until melted. Garnish with cilantro or green onions, serve warm, and enjoy!

 

 

Salmon with Roasted Red Pepper Pesto

SALMON WITH ROASTED RED PEPPER PESTO

Ingredients

4 (6-ounce) fresh or frozen salmon fillets (such as wild Alaskan)

3/4 teaspoon kosher salt, divided

1/3 cup chopped bottled roasted red bell peppers, rinsed and drained

1 tablespoon tomato paste

1 teaspoon extra-virgin olive oil

7 whole blanched almonds

1 garlic clove

Preparation

  1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan lightly with oil. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

Pot Roast with Red Wine

POT ROAST WITH RED WINE

Pot Roast

I often like the old fashioned cooking methods, I love the memories of going to my grandmother’s house and it smelled so good.  This is one recipe that I would not convert to the instant pot

– Salt and freshly ground black pepper
– One 3 to 5-pound chuck roast
– 2 or 3 tablespoons olive oil
– 2 whole onions, peeled and halved
– 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
– 1 cup red wine (optional)
– 3 cups beef broth
– 2 or 3 sprigs fresh rosemary
– 2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping

the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Salisbury Steak

SALISBURY STEAK – SLOW COOKER OR PRESSURE POT

Ingredients

Prep

  • 4-6 whole formed hamburger patties 93/7 or leaner
  • 1Tbl steak seasoning
  • 1 1/2 C chopped onion
  • 1 pkg sliced mushrooms – optional
  • 1/4 C whole wheat flour
  • 1 1/2 C beef broth
  • salt and pepper to taste

Instructions

  1. Add last 3 ingredients to medium container with lid.

To Cook

  1. Spray slow cooker with non stick spray. Add meat patties and mushrooms if using. Layer if needed.
  2. Shake broth mixture well and pour over meat patties. Cook on low for 6 – 8 hours. Meat will be pink inside which is normal. They will be done. Instant Pot users cook about 25 mins.