Food for Thought – March 5, 2013

March is here and spring is just around the corner.  Soon St. Patrick’s Day will be here with the wearin’ of the green.  Instead of a corned beef recipe, here is a slow cooker pot roast from Kroger.

Slow Cooker New England Pot Roast

1 (3 lb) chuck roast

1-1/2 tsp salt, divided

1/4 tsp pepper

2 onion, cut into quarters

4 carrots, cut into quarters

3 ribs celery, cut into chunks

5 cups water

1 bay leaf

1 tsp vinegar

1 wedge cabbage

3 Tbsp butter

1 Tbsp freeze-dried minced onion

2 Tbsp all-purpose flour

1 Tbsp horseradish

Sprinkle roast with 1 tsp salt and pepper.  Place onions, carrots and celery in slow cooker and top with roast.  Add water, bay leaf and vinegar.  Cook, covered, on low 5-9 hours, or until roast is tender.  Remove roast to platter.  Cover and keep warm, reserving broth and vegetables in slow cooker.  Increase heat to high.  Add cabbage and cook, covered, for 20 minutes, or until cabbage is tender.  Discard bay leaf.  Strain 1-1/2 cups broth into heat-proof measuring cup.

Melt butter in saucepan and stir in dried onion and flour.  Cook until bubbly.  Then stir in 1-1/2 cups strained broth, horseradish and 1/2 tsp salt.  Cook over low heat until thickened, stirring constantly.  Arrange vegetables around roast on serving platter.  Spoon sauce over roast.  Refrigerate leftovers.

Serves 6.

The following salad from Lois Frazee of Fernley, NV would go good with the roast.

Zucchini Apple Salad

2 medium red apples, chopped

2 small zucchini, chopped

1/2 cup coarsely chopped walnuts

2/3 cup Italian dressing

1) In serving bowl, toss apples, zucchini, walnuts and dressing.

Yield: 6 servings

This Irish soda bread from Padmini Roy-Dison of Columbus, OH would top off this meal.

Irish Soda Bread

3/4 cup raisins

1 cup boiling water

2 cups all-purpose flour

1 cup whole wheat flour

1/3 cup sugar

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 egg

2 cups buttermilk

1/4 cup butter, melted

1) Place raisins in small bowl.  Cover with boiling water; let stand 5 minutes.  Drain and pat dry.

2) In large bowl, combine flours, sugar, baking powder, baking soda and salt.  In a small bowl, whisk egg, buttermilk and butter.  Stir into dry ingredients just until moistened.  Fold in raisins.

3) Transfer to 9″ x 5″ loaf pan coated with cooking spray.  Bake at 350 degrees for 50-60 minutes.  Cool 10 minutes before removing to wire rack.

Yield: 1 loaf (16 slices)

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie