Kitchen Tuesday

Hi Friends!  Welcome to Kitchen Tuesday!  Hope you are having a great day!

I didn't cook much over the weekend, I'm sorry to say.  We were out and about so much that I didn't spend much time in the kitchen.  It was a welcomed break but I made up for lost time today.  I cooked my Mom a birthday dinner -- Roast with New potatoes, mushrooms, carrots and onions in a light sauce, corn pudding, fresh rolls and homemade peach cobbler and just a little bit of low fat ice cream on top!  It was mighty good.

I'm delighted to say that since I've been cutting back and trying to eat healthier, my appetite has gotten adjusted to smaller portions and that is such a good feeling!

I used a London Broil to roast and seared it in a hot pan to seal in the juices and then cooked it really slow in the oven with the potatoes and other veggies.

Here's the recipe:

1 1/2 pounds lean London Broil, trimmed of most all visible fat
rub with course sea salt and pepper and quick seer in a HOT iron skillet coated with about a Tablespoon of olive oil. 

While meat seers, chop veggies. 

5 or 6 new potatoes - quartered (washed)
2 stalks celery - cut into 1" pieces
1 large vidalia onion - quartered
2 garlic cloves  (you can leave these whole and just remove prior to serving)
3 or 4 carrots cut into 1" pieces
1 package of baby bella mushrooms or any of choice - sliced
1/3 cup or less white wine or beef stock

When meat is seared on both sides, remove and add another tablespoon of oil - place in a shallow roasting pan.  Toss in half the veggies and lightly saute -- just get the veggies to caramelize a little bit for taste and color.  Repeat the same process with the remainder of the veggies -- add just a little more oil if necessary but don't coat the pan - it should be hot enough now not to stick.  Put veggies around roast in roasting pan.  Deglaze the skillet with a little white wine or beef stock and pour over meat and veggies.

Place in oven that has been preheated to about 300 degrees.  Cover and Cook for about 2 1/2 hours.  Remove covering and test doneness of meat.  Return to oven uncovered and let the meat brown and the veggies continue to tenderize.

When done, remove meat and veggies to serving dish.  Place 1 tablespoon of butter in a small skillet along with 2 tablespoons flour.  Lightly brown flour and pour in pan juices (this should not be greasy at all - this meat is lean and the veggies will create more juice too).  Stir with a whisk to slightly thicken.  Pour over meat as a light sauce.

The corn pudding was just a simple country cook's recipe -- it's one of my favorite covered dish goodies and was great with this roast...I did use reduced fat sour cream to cut down on the fat content -- could not tell any difference!

Corn Pudding (preheat oven to 375 degrees)

1 can creamed corn
1 can whole corn kernels (do not drain)
2 eggs
1 cup reduced fat sour cream
1 box Jiffy cornbread mix

Mix all together and pour in lightly greased casserole dish.  Bake for about 45 minutes or till firm to touch -- don't over cook -- in fact, center may be slightly underdone but will continue to cook when removed from oven.  Let stand for about 5 minutes before serving.

Peach Cobbler

8 to 10 fresh peaches (peeled and sliced)
1/2 cup brown sugar
2 Tablespoons white sugar
3 Tablespoons cornstarch
1 tsp. almond extract
1 tsp. fresh grated nutmeg

2 to 3 Tablespoons unsalted butter

Melt butter in iron skillet large enough to contain peach mixture.  Pour peach mixture into pan and cook until corn starch and sugars dissolve.  Let cool on stove.

Meanwhile, roll out refrigerated pie crust or make your favorite recipe for either 1 or 2 crusts...your choice!

If using 2 crusts - place the first crust in the bottom of a lightly greased casserole dish and bake at 375 until lightly browned.  Pour peach mixture over this crust.  Place the second rolled out crust over the peach mixture and place back in the oven.  Bake until this crust is lightly golden brown and peach mixture is bubbly.  Let stand about 10 minutes to cool.  Serve warm with low fat ice cream -- really delicious!

If you use only 1 crust - skip the first crust baking and just pour the peach mixture in to the casserole dish.  Be sure to lightly grease the dish.  Cooking time is approximately 30 to 45 minutes for a 1 or 2 crust pie once the first crust is cooked.

Enjoy!! Y'all stay as cool as you can....see ya tomorrow!! This week is flying by!

Verse of the Day: 



Your beauty should not come from outward adornment, such as elaborate hairstyles and the wearing of gold jewelry or fine clothes. Rather, it should be that of your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God's sight.‎1 Peter 3:3-4