Beer and Onion Roast Beast

This takes time.  And a stove-to-oven Dutch oven.  But it is so worth it.  Beer adds flavor along with the onions, bacon and bay. Good to make while you’re meal prepping lunches.

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Beer and Onion Roast Beast

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Ingredients
  • 3 lb roast (any kind)
  • kosher salt
  • 6 slices bacon, diced
  • 3 onions, chopped
  • 5 cloves garlic, sliced
  • 2 bay leaves
  • 2 Tbsp flour
  • 12 oz bottle beer
  • 2 c beef broth
Method
  1. Preheat oven to 350. Heat ovenproof Dutch oven over medium-high.
  2. When the pan is hot, add 3 Tbsp oil.
  3. Sprinkle roast generously with salt.
  4. Sear the meat on all sides, about 8 minutes total (90 seconds per side). Remove meat to plate.
  5. Reduce heat to medium. Cook bacon until crispy. Remove with slotted spoon and reserve for garnish.
  6. Add onions, garlic and bay leaves, and cook until slightly browned, about 10 minutes.
  7. Stir in flour and cook 2 minutes.
  8. Add beer, stir until thickened.
  9. Return browned meat to pan. Bring to a simmer.
  10. Cover, transfer to the oven and braise about 3.5 hours, flipping halfway through.

Italian Spinach Pie

This is a cheesy delight.  Three cheeses (ricotta, mozzarella, and parmesan) plus full servings of veggies make this an awesome entree. You could also serve this for brunch.

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Italian Spinach PIe

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Ingredients
  • 2 15-oz containers whole-milk ricotta cheese
  • 2 8-oz boxes frozen chopped spinach, thawed and squeezed
  • 8 large eggs, lightly beaten
  • 2 c mozzarella, shredded
  • 1/2 c chopped red bell pepper
  • 2/3 c grated parmesan cheese
  • 2 tsp dried basil
  • 1/2 tsp granulated garlic powder
Method
  1. Heat oven to 350.
  2. Spray 13″ x 9″ pan with cooking spray
  3. Combine ingredients in large bowl
  4. Pour into prepared pan
  5. Bake 40 minutes or until center is set

Honey-Mustard Skillet Chicken

This recipe for Honey Mustard Skillet Chicken says to serve with white rice.  I generally am a brown rice person, though, because I have a rice cooker so it’s not any more convenient to have white rice and the brown has nutrients and fiber that the white rice lacks.  Even so, I eat smaller portions, as rice is high in carbohydrates.  My physician has suggested I eat fewer foods that have a lot of carbs and that when I do eat them, I should have less of them.  Your food choices are, of course, your business.

Coconut Rice in the Rice Cooker

This is based on a recipe from the Kroger web site. I’m lazy so I use my rice cooker when I can.  This works with my Zojirushi rice cooker but yours might be a little different.  Mine cooks up to 3 cups of white rice or 2 of brown.  The white and porridge cycles are the same for my particular model.

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Coconut Rice in the Rice Cooker

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Ingredients
  • 1 14-oz can coconut milk
  • 2 c white rice
  • 1/3 c unsweetened coconut flakes
  • 1 tsp lime juice
  • 1/2 tsp salt
  • water
Method
  1. In a dry skillet over low heat, toast the coconut flakes until golden, about 3 minutes.
  2. Place everything but water in rice cooker.
  3. Add water to the 2-cup fill line. Stir with paddle to combine.
  4. Set to the White or Porridge setting and start. Or use these settings with a timer if you need it later.