I'm starting a boneless chuck roast this morning while it's not 100 degrees to cook while I clean my porch and wait on the bug man. It's been so long since I've made one, I needed a recipe:
My dinner rocked! The roast is really good. I browned it in olive oil and seasoned it with coarse salt, ground peppercorns, 2 large garlic cloves chopped coarsely, and lots of Greek Seasoning.
I put whole, trimmed green onions underneath it in the pan instead of the carrots. I used my oven, roasting it slowly, covered with aluminum foil.
Teachers had to go back today, no kids until the 25th, but it was still a long day!
Dinner tonight: pot roast from last night and pan-grilled asparagus in olive oil and garlic, sprinkled with parmesan cheese. Really easy and really good.
Asparagus is my new favorite vegetable. It's expensive, but since I'm only cooking for me, a bunch lasts me about four meals, and it's super fast and good for me and delicious!
How nice to have pot roast already cooked. Fresh asparagus is grand.
Dinner today was scrambled eggs with pimientos, and a splash of half and half, cooked in beef fat, sprinkled with black pepper. And half-and-half yoghurt with 1 T. of fresh blueberries. I so like my homemade yoghurt.
Thanks for posting, everyone...Silverlife, how do you make your homemade yogurt? I miss yogurt a lot.
Haven't figured out dinner yet...I have some chicken salad and some pot roast. I think I'll have chicken salad and make myself some of the delicious cheese crisps from Linda's Low Carb site. I can sautee the last of my asparagus tonight too.
I use half and half. I try to buy the kind without carageenan. I save a bit of yoghurt from the last batch. I have a Salton yoghurt maker with the Pyrex-like cups. I put a scant tablespoon of yoghurt in each cup and then mix in the boiled half and half after it has cooled enough. I leave it to ferment for about 12-20 hours, as the longer it ferments the less lactose it has, up to a point. I don't know when that process stops. It makes a very thick, dense, scrumptious yoghurt. I am planning to try half heavy cream and half 1/2 & 1/2 soon. I have heard that using heavy cream makes a thin yoghurt. I'm going to experiment.
Are you eating at Induction-level, or have an digestive intolerance that you are not eating yoghurt? I make sure I don't eat more than one of the six-ounce cups per day. If I want to drink a bit of half and half or heavy cream, I have to cut down on the yoghurt. Mmmm, it is so much nicer than using milk. I used to miss drinking milk, but having this yoghurt is a nice replacement.
I'm also planning to make a mixture of mascarpone and whipped heavy cream, just for something delicious to have with my daily tablespoon of blueberries. Wish the raspberries weren't so expensive.
Linda has some amazing things at that site. It was very generous of her to make that site.
Hope your dinner turned out well.
Last edited by SilverLife; 08-20-2010 at 07:48 PM.
Reason: added something
Thanks for the yogurt recipe. I'm not ready for that yet; I have a long way to go before I'm ready to be off induction, but it's good to know yogurt can be in my future.
Tonight it's eggs and sausage for dinner. I transported two adorable German Shepherd puppies to a safe, loving foster home until we can find them perfect forever homes. (I volunteer with Noble Shepherd Rescue.) It meant a four and a half hour drive round-trip, but it makes me so happy.
I was so excited about the puppies I didn't stop to eat...when I got home this afternoon at 4:00, I had some chicken salad and made little cheese crackers to eat with it. Then I read and took a big nap.
I took my own German Shepherd Puddin' for a nice walk about 8:00 and now I'm about to eat my dinner...at 9:45 so breakfast feels good.
Be an Angel: Foster, Adopt, Donate...one German Shepherd at a time: 
