Roasted Zucchini and Tomatoes

by TheChef Posted on September 27, 2015

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes 1

3.0 from 3 reviews
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Roasted Zucchini and Tomatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 zucchini cut in half lengthwise, then cut into ½-inch half moons
  • 2 cups quartered ripe tomatoes
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup olive oil
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

This dish goes well with pot roast and mashed potatoes.

Posted in American | 3 Comments

Slow Cooker Pot Roast

by TheChef Posted on September 26, 2015

This slow cooker pot roast goes well with Roasted Zucchini and Tomatoes. Feel free to also serve with mashed potatoes or rice.

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes

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Slow Cooker Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Slow cooker pot roast saves you precious time. Minimum preparation - and the slow cooker takes care of the rest. Designed for busy families!
Ingredients
  • One 4- to 5-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 2 yellow onions, thickly sliced lengthwise
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • ½ cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 3 carrots, peeled and chopped
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 stalks celery, sliced
Instructions
  1. Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
  2. Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
  3. Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
  4. Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
  5. Slice the pot roast, ladle the gravy over it, and serve.

 

Posted in American, Meat | Leave a comment

Coq au Vin

by TheChef Posted on September 7, 2015

Coq au Vin

 

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Coq au Vin
Author: 
Recipe type: Dinner
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 lb chicken parts
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter, divided
  • 4 medium leeks (white and pale green parts only), finely chopped
  • 2 tbsp finely chopped shallot
  • 4 medium carrots, halved diagonally
  • 1 cup dry white wine (preferably Alsatian Riesling)
  • 1½ lb small (2-inch) red potatoes
  • 2 tbsp finely chopped flat-leaf parsley
  • ½ cup creme fraiche or heavy cream
  • Fresh lemon juice to taste
Instructions
  1. Preheat oven to 350 F with rack in the middle
  2. Pat chicken dry and sprinkle with 1 tsp salt and a rounded ¾ tsp pepper. Heat oil with 1 Tbsp butter in a wide 3½ - to 5-qt heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
  3. Meanwhile, wash leeks and pat dry.
  4. Pour off fat from pot, then cook leeks, shallot, and ¼ tsp salt in remaining 2 Tbsp butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes.
  5. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
  6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2- to 3-qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
  7. Stir creme fraiche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Coq au Vin 1

Coq au Vin 2

Coq au Vin 3

Coq au Vin 4

Coq au Vin

Posted in Chicken, European, French | Leave a comment