Saturday, October 20, 2018

Red Wine Braised Pot Roast

I feel like I'm constantly multi-tasking, so I love recipes where the oven does most of the work for me. Words can't even describe how good this beef is - the red wine adds a wonderful depth of flavor and provides a perfect pan sauce for the beef. I served ours with celery root puree, but this would also be great with cheesy polenta or mashed Yukon gold potatoes. 


1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.



3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.




4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.




Red Wine Braised Pot Roast
Serves 4

All you need:
2 tablespoons olive oil
1 (3 pound) chuck roast
Kosher salt and freshly ground black pepper, to taste
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, chopped
1 (6 oz.) can tomato paste
2 sprigs thyme
2 sprigs rosemary
1 bottle merlot (or other rich, full-bodied red wine)

All you do:
1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.
3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.
4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.

Tuesday, October 2, 2018

Pumpkin Yogurt Pancakes

When I have a little extra time at the beginning of the week, I love being able to prep a few breakfasts to enjoy throughout the busy work week. Pancakes are one of my favorites because they stay fresh in the fridge and only take a minute or so to reheat in the microwave. These pancakes are chock-full of yummy Greek yogurt and canned pumpkin, which both provide great health benefits and help to keep you full until lunchtime. 


1. In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.

2. In a separate bowl, whisk the vanilla, eggs, yogurt, milk and pumpkin puree together.


3. Combine the wet ingredients with the dry ingredients.

4. Preheat a large nonstick skillet over medium-low heat and coat with nonstick spray. Use a quarter-cup measure to cook 2-3 pancakes at a time; cook each pancake for 2 minutes, flip and cook for 2-3 minutes longer, or until golden brown and cooked through.



5. Serve pancakes topped with butter and a drizzle of pure maple syrup.




Pumpkin Yogurt Pancakes
Serves 8 (2 pancakes each)

All you need:
2 cups gluten-free all-purpose flour (or regular all-purpose works too)
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 eggs
1 cup vanilla Greek yogurt (or plain)
1 cup whole milk
1 cup canned pumpkin puree
Nonstick cooking spray
Pure maple syrup and butter, for serving

All you do:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
2. In a separate bowl, whisk the vanilla, eggs, yogurt, milk and pumpkin puree together.
3. Combine the wet ingredients with the dry ingredients.
4. Preheat a large nonstick skillet over medium-low heat and coat with nonstick spray. Use a quarter-cup measure to cook 2-3 pancakes at a time; cook each pancake for 2 minutes, flip and cook for 2-3 minutes longer, or until golden brown and cooked through.
5. Serve pancakes topped with butter and a drizzle of pure maple syrup.


Monday, October 1, 2018

Arugula and Roasted Potato Salad with Warm Pancetta Vinaigrette

I could eat this salad any time of day. The flavors of the peppery arugula, sweet sundried tomatoes and salty pancetta compliment one another perfectly. And the creamy hard boiled egg and crunchy roasted potatoes add great texture. 

Serve this with crusty bread and butter and a glass of crisp, cold white wine. Cheers!





1. Preheat oven to 400 degrees. Place diced potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.


2. Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta, shallot and garlic and cook until the fat has rendered from the pancetta, about 4 minutes. Add the vinegar, sundried tomatoes, sugar and Dijon and stir to combine. Season with salt and pepper and turn heat to low.





3. Place arugula in serving bowls and top with potatoes and egg. Spoon the warm vinaigrette over and garnish with chives.




Arugula and Roasted Potato Salad with Warm Pancetta Vinaigrette
Serves 4

All you need:
1 1/2 pounds baby Yukon gold potatoes, diced
2 tablespoons olive oil
Salt and pepper, to taste

2 tablespoons olive oil
4 oz. diced pancetta (or 4 thick-cut slices bacon, diced small)
1 shallot, diced
2 garlic cloves, minced
3 tablespoons white wine vinegar
3 tablespoons julienned sundried tomatoes
1 teaspoon sugar
1 teaspoon Dijon mustard
Salt and pepper, to taste

4 hard boiled eggs, peeled and halved
5 oz. baby arugula
Chopped chives, for garnish

All you do:
1. Preheat oven to 400 degrees. Place diced potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta, shallot and garlic and cook until the fat has rendered from the pancetta, about 4 minutes. Add the vinegar, sundried tomatoes, sugar and Dijon and stir to combine. Season with salt and pepper and turn heat to low.
3. Place arugula in serving bowls and top with potatoes and egg. Spoon the warm vinaigrette over and garnish with chives.