There are a few classic recipes that we make more often than anything I share here on the blog so I thought it would be fun to change that! The first recipe classic I wanted to blog about is the pot roast recipe we make about once a month during the cold winter months. Pot Roast can be made a number of ways but years ago we tried this Tyler Florence Pot Roast recipe and we thought it was just delish. Then our Z came along and let me tell you, there is no meal this toddler likes more – she hums in delight as she eats, especially the carrots. That’s right – a toddler enjoying carrots!I thought it was a good time to share this short and simple recipe while the temp is still bitter cold outside. This is a great meal to make on a snow day since it takes 3 hours to simmer and I am sorry to say, in the Northeast I am sure we have at least one doozy of a storm left this winter!
Start by searing your well-seasoned beef in a very hot dutch oven. The sear is important to add tons of flavor.
Add a can of tomatoes, a cup of water and your veggies – we stick with onions (we like these) and carrots (Z loves them, as mentioned above).
Toss in your herbs and let summer, covered for 3 hours. We serve with egg noodles on the side. Enjoy!
Remember tater tots? They make me think of 3rd grade school lunch – in a good way! Like the only edible thing that came out of the school cafeteria – aside from those fabulous rectangles of pizza every Friday, of course. Anyways, when I was pregnant with my Z, we bought a bag of frozen-then-bake tater tots…and they hit the spot. This pregnancy when I felt a calling for tots I happened to see an episode of Giada De Laurentis’ show where she made sweet potato tots and I couldn’t believe how easy it seemed to be. And something homemade is always better than processed and frozen so I got right on it and made a batch this past weekend. Here you go – make them now, they come out awesome and as most things I make, this recipe is very easy (and hard to mess up, actually!).
Start by boiling your potatoes (I used 3 small regular potatoes) for just a few minutes until they’re slightly soft when pierced with a knife. You want it so there is some cooked potato around the edge but still uncooked in the middle.
Shred your potato in a food processor or with the largest opening on your cheese grater (as I did). Mix with 1/3C flour and s&p for seasoning.
Form into 2-inch logs and fry in a couple of inches of oil heated to 350 degrees for about 4 minutes or so.
Season with salt immediately.
…and with tons of ketchup. Enjoy!