Roast Beef

 

I'm not a huge beef eater, but I love the smell of a roast in the oven. I served this roast with Smashed Potatoes and oven-roasted carrots. YUM!

3 lb. top round roast
 

Seasonings:
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1 TB Herbs de Provence
1/2 tsp. ground red pepper
1 tsp. olive oil

Preheat oven to 325°F.
 

In a small bowl, combine ingredients and rub onto the roast.

Place roast fat side up, in a 9x 13 pan and add 1/4 inch of water.

Cook in in the oven for about 2 1/2 hours.  For medium-rare, the internal temperature should be 140°F. For medium, it should be 155°F.

Remove roast from oven and tent with foil. Let sit for 15 mins before carving.

Homemade Playdough!

In my daughter's kindergarten class, the moms take turns making playdough for the classroom. It was my turn, and while I was a little worried how it would turn out, I was pleasantly surprised!

It's FUN and EASY to do with your kids. Best of all, it's safe if digested. This playdough, if kept in an air-tight container, won't dry out!

• 3 cups all-purpose flour
• 1 1/2 cups iodized salt
• 3 cups of water
• 2 TB vegetable oil
• 1 TB cream of tartar
• few drops of food coloring or unsweetened "Kool-Aid" 1pkg.

Mix first 5 ingredients in a large saucepan (everything but the food coloring).
Cook over medium low heat, until the dough starts to form a thick dough. Remove from heat. Let cool a bit, but handle while still warm.

Place on a wood cutting board and break into balls. Add a few drops of food coloring to each ball, alternating colors. I used the NEON pack of food coloring and made purple, pink, green and blue.

Store in an air tight container. Enjoy this fun project with your kids. Lilly loved kneading the dough and watching the dough take on the colors!

 

 

White Turkey Chili

Hi! I've missed you too! I've been in one of my cooking slumps, which doesn't mean I haven't been cooking - so much as I haven't been cooking anything NEW. A lot of repeats, and I'm not going to bore you with those!

This one was a winner, and a great wintry meal. Adapted from Simply Recipes. Serves 3-4.

• 1 - 15 oz. can white cannellini beans (drained)
  
• 1.5 cups of chicken stock
• 1 clove garlic, mashed
• 1/2 large onion, minced
• 1 TB extra virgin olive oil
• 1 poblano pepper, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• pinch of ground cloves
• pinch of cayenne pepper
• 1 - 4oz can green chilis - chopped
• 1.5 cups diced turkey breast
• kosher salt/white pepper to taste
• shredded cheddar and tortillas to garnish
  

Combine beans, stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer about 30 minutes. Add additional stock or water to your preference.


In a separate skillet on medium heat, add oil and let the pan get hot. Add the pepper and remaining onions and cook til tender. Add green chilies and seasonings. Mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to 30 mins) until the chili has thickened.

Other suggested garnishes: Avocado, green onion, queso fresco, cilantro.