Dinner

Christmas Roast

Ingredients

1 (6 pound) roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Directions

Step 1

The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in the refrigerator overnight.


Step 2

Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.

Step 3
Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.

Step 4
Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.

Step 5
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Link to original recipe: https://www.allrecipes.com/recipe/219587/christmas-prime-rib/?printview


Southwestern Turkey Soup

Ingredients

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can rinsed black beans

1 (15.25 ounce) can corn
2 Roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Directions

Step 1:
In a large pot over medium heat, combine turkey, broth, canned tomatoes, beans, corn, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Step 2:
Stir in avocado and cilantro, and simmer until slightly thickened. Spoon into serving bowls and top with shredded cheese.


Optional: serve over rice

Link to the original recipe: https://www.allrecipes.com/recipe/24392/southwestern-turkey-soup

Cauliflower Curry

Ingredients

3 tbsp Truly Grass Fed ghee butter
1 tbsp mild garam masala
1 large onion, finely chopped
1 small garlic clove, finely minced
1 tsp ginger, grated
1 tsp brown sugar
1 large cauliflower in medium florets
¾ cup coconut milk
Salt

Directions

1. Heat the Truly Grass Fed ghee butter and garam masala in a medium saucepan and fry until fragrant.


2. Stir in the chopped onion, wait until it gets a light golden color, and mix in garlic and ginger.


3. When fragrant, stir in brown sugar and cauliflower florets and let them golden on all sides. Add salt and the coconut milk and let curry boil for about 5 minutes, until it thickens. Adjust salt, transfer to a bowl and serve with basmati rice.

Find the original recipe at: https://www.trulygrassfed.com/cauliflower-curry-truly-grass-fed/

Recipe - The Best Sweet Yeast Rolls

INGREDIENTS

1/2 c milk

1/2 c sugar

1 1/2 tsp

salt (can use less)

1/4 c butter, melted

1/2 c warm water (105-115 degrees)

2 pkg Fleischmann’s active dry yeast

2 large eggs, beaten

4 1/2 c Bob’s Red Mill Organic All-Purpose Flour

additional butter for coating bowls used and brushing on tops of baked rolls

INSTRUCTIONS

1. Scald milk (remove from heat immediately at boil). Stir in sugar, salt, and butter. Set aside and cool to lukewarm.

2. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture.

3. Add beaten eggs.

4. Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. 

5. Turn dough out onto a floured board and knead until smooth and very elastic. 8-10 minutes.

6. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all 

with the butter.

7. Cover bowl and place in a warm place so it can rise.

8. It will take about 1 hour to double in bulk.

9. At that time punch dough down and turn out onto a lightly floured board to shape.

10. At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough 

and shape into a ball. 

11. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

12. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.

13. Rolls should now touch each other. (A little more rising will occur during baking.)

14. Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. 

When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely 

and smell so good and yeasty!

15. Brush tops of rolls with melted butter immediately when removed from the oven.

16. Allow rolls to sit for at least 10-15 minutes before eating.

For the original recipe visit: https://delishcooks.com/the-best-sweet-yeast-roll-dough-i-have-ever-found/

Recipe - Balsamic Berry Vegan Grilled Cheese

INGREDIENTS

1 Bag Daiya Cutting Board Mozzarella Style Shreds

1 Cup Strawberries

1 Cup Blueberries

2 Cups Spinach

1 Tbsp Balsamic Vinaigrette

1 1/2 Tbsp Coconut Sugar

4 tsp Vegan Butter

Salt and Pepper to taste

INSTRUCTIONS

1. In a saucepan, on medium heat, mix blueberries, strawberries, coconut sugar, and balsamic vinaigrette. 

2. Smash berries gently as you stir, letting it get to a boil.

3. Remove berries from saucepan and place in a strainer over a bowl. Use the leftover juice as a salad dressing.

4. Take one slice of bread and spread 1 tsp of vegan butter on the side you will be frying or grilling.

5. Place Daiya Mozzarella Style shreds, berry mixture, spinach, more cheeze, salt/pepper, and fry or grill on both sides until golden. 

Enjoy!

For the original recipe visit: https://neuroticmommy.com/2016/07/28/balsamic-berry-vegan-grilled-cheese/