Easy Delicious Crockpot Roast (Comfort Food)

Super Easy Crockpot Roast – Youtube

This recipe was super easy and delicious. Instead of the pepperoncini used, I swapped for mushrooms (and loved it). Great recipe for electric camping (or rv), or college dorm when you’re craving a home-cooked meal. Perfect for fall comfort food. Only 5 ingredients!

RECIPE
2 lb. beef roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
2 T. butter

Crockpot on HIGH 3 hours, or LOW 6.

Crockpot roast with vegetables and bread.

Eat Your Pantry! Cheap Easy Meal – Salmon Patty

Salmon Patties

I’m working on eating down the pantry, and this was today’s meal. Here’s what I did.

SALMON PATTIES – Serves 8

1 can salmon, flaked
2 eggs, scrambled
1/4 cup bread crumbs*
1/2 cup diced onion
Old Bay Seasoning
Salt or pepper to taste

Mix everything in bowl and fry in skillet until browned on both sides. Place in 350 oven for 10 minutes to keep warm and finish cooking.

I served with lemon mayo.

Stockpile/Clean Your Pantry Ham Soup

I made a delicious batch of soup from leftover ham during my January “eat your pantry down” semi-experiment. It was a happy experiment; perfect for leftovers from the holiday or a cheap supermarket deal on a ham.

Clean Your Pantry Ham Bean Soup
Let this be a forgiving recipe.
The goal is to use up ham and make cheap, tasty food.

Sauté In Pot (about 5 min.):
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
2 T. oil or butter

Add 1 T. (or more) of chopped garlic and sauté for about a minute.

Add:
32 oz. chicken stock
2 cans chopped tomatoes (undrained)
2 cans of chick peas (drained)
3 cans other beans (black, kidney, white… drained)
1/3 cup salsa verde (or other salsa, chopped jalapeños, etc. or omit)
1 can corn (I used frozen)
1 T. cumin

Simmer about an hour.

Same Day No Knead Bread

For those of you that don’t want to wait, here’s a no knead bread that takes about 90 minutes from bowl to bake. I’m usually busy doing other stuff and just let it sit longer than an hour, but if you’re in a pinch, you can rush it along.

(Recipe Below)

Same Day No Knead Bread

INGREDIENTS

6 c. flour
1 T. salt
1 T. yeast
1/2 tsp. sugar
3 c. warm water (about 130 degrees)

Mix dry ingredients in bowl. Add water. Mix, scraping down the sides; cover with plastic wrap and set aside in a non-drafty place for an hour (or 6+ hours if you’re doing other things).

Place dutch oven in your oven and preheat to 450.

While it’s pre-heating, stir your dough again, scraping down the sides, then transfer to a piece of parchment, then put parchment and dough back in your bowl (this helps for easy transfer in a minute). Cover it with a towel while you wait for oven to pre-heat OR about 20 minutes.

Once oven is at temp, dust the top of the dough and make a few cuts in it (or not), and then transfer dough to HOT pot. Cover an bake @ 450 for 30 min. with lid on, then remove lid and bake 10 more minutes to brown (I move to a baking sheet for all-over “brownness” – but you can leave in the DO if you’d like.

Enjoy the heck out of that bread!

Scrumptious Sauce For Ramen Noodles




SCRUMPTIOUS SAUCE FOR RAMEN
1 T Sesame Sauce
1/2 T Red Pepper (or more to taste)
1 T Minced Garlic (or more to taste)
(Heat in pan until fragrant)
ADD 1/4 Soy Sauce
1 T Brown Sugar
1 T Sriracha (more or less to taste)
Cook & drain ramen – add to sauce.
Mangia!
 
**You can add lime, sesame seeds, cheese, etc. This is a yummy base to start

Corn On The Cob And A Can Of Beer (Instant Pot)

love corn on the cob.  Done right it is a delight.  Grilling out in summer time is accentuated by a bowl of steaming hot, golden yellow corn.  I find it a bit of a pain to make, however.  In the past, I’ve either soaked it while in the husk and put it on the grill (tasty) or boiled it in a bowl of water.  The latter is my least favorite way to prepare it, adding humidity and heat to a house that’s already struggling to keep cool.

Enter the Instant Pot.  I ordered mine during some internet sale event (Black Friday/Cyber Monday-ish?), after hearing that it was the next best thing since bread was sliced.  I love my crockpots, and wasn’t thinking I’d be getting rid of them, or replacing them.  Instead I thought this might be another helpful appliance to add to my arsenal.

Without writing an essay on it, I’ll just say it’s like a crockpot microwave.  At least that’s what I use it for — its ability to speed things up when time is of the essence. But this isn’t about the Instant Pot, it’s about making some delicious corn quickly.

Instant Pot Corn on the Cob Recipe

Here’s how it goes:

INSTANT POT BEER CAN CORN ON THE COB

Ingredients:
12 Cobs of corn (this will depend on what size pot you have, I have 8 qt.)
1 Can of beer
2 tsp. Seasoning (you can use seasoning salt, Old Bay, Tony Chachere’s, seasoning salt…)
1 Stick of butter

Method:
Shuck corn and break cobs in half; stack on top of the trivet in your IP.  Sprinkle with 1 tsp. of seasoning and pour 1 can of beer over (you can sub with stock or water if you don’t want beer).  Set your IP on high pressure for 5 minutes.  Use quick release at the end.

When it starts to cook (you have 5 minutes, if you’re paying attention), melt the stick of butter in a pot and add the other teaspoon of seasoning.  Once the lid is ready for removal on the IP, pour the butter over top of the cobs.

Play around with the seasonings to your liking.

Happy eating!

IF YOU WANT TO ADD SHRIMP… Do everything the same, but set the IP for 4 minutes, QR, open and add uncooked frozen shrimp, set IP for 1 minute, QR.

PS: Again… did anyone else think Instant Pots were called Insta-Pots?