OK, Enough, Enough, Enough.

It's time to get with the program again. I've been awful as far as putting things on the blog. So, here we go.

Monday for dinner!

We had cod on the grill it was great. Easy, peasy, lime squeazy. Douse it with olive oil, seasoning, grill about 4-5 minutes per side.

I also steamed some brocollini. Yummy and we had a rice blend that I love. It's called Organic Harvest Medley from SunWest it has CalMati Brown rice, Wild Rice, Sweet Brown Rice, and Heirloom Red Rice. I sauteed one onion, three cloves of garlic in olive oil and then added one cup of rice, let it cook in the olive oil for about 5 minutes and then I added 2.5 cups of chicken stock and a handful of grape tomatoes from the garden, bring to a boil and then reduce to a simmer and let it cook for 30 - 40 minutes until all the liquid has evaporated.

Tuesday: I went out for a hike with my friend Cody in the Ruby Mountains so I wanted something easy when I got back. Rob shot a deer two weeks ago and when we butchered it, we had a lovely 2.5 lb. roast. I took the roast, covered it in salt and pepper and then browned it in a skillet. I peeled and cut up 6 medium sized potatoes and half a dozen carrots. I cut up 1 onion into quarters.

In a crock pot place the potatoes, carrots and onions on the bottom and rest the browned roast on top of them. Add 2 - 3 cups of water, you don't want to cover the meat, just have the water touching. Add a packet of beefy onion soup mix. Turn the crockpot on low and let it cook for six hours. That's what I did and it was an awesome roast.

Wednesday:

Beef Potpie the Easy Way

Take the left over roast from the night before, cut into chunks, add the potatoes, carrots, and gravy that was left over. I have a bag of peas in the fridge so I'm using that, too. Heat the mixture, cover with crescent roll dough and put in the oven for 40 minutes at 350 degrees.

We are eating artichokes with this meal, or as the appetizer. Trim the stem from the artichoke, put it in water and cook until tender, about 40 minutes, depending on the size of the artichoke.

We dip it in a sauce made of equal parts soy sauce, butter, and lemon juice. It's great!

Grilled Flat Bread

Here it is, my favorite flatbread, pizza crust, etc. Marta Stewart: Thank you!

Serves 4

1/2 cup warm water (100 degrees to 110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste
Directions
Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 10 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.


Martha Stewart Recipes