One Step at a Time

In a large pot, heat oil over medium heat. Sauté onion, garlic, dill and 1/4 tsp pepper for about 5 minutes or until onions are softened and translucent. Stir in potatoes, corn and water; bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 5 to 10 minutes or until potatoes are almost tender.

Step 2

Increase heat to medium. Whisk flour into milk and gradually stir into pot. Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 minutes or until salmon is firm and opaque and soup is thickened (do not let boil). Stir in lemon zest and juice and season to taste with pepper. Ladle into warmed bowls.

Step 1: Brown the roast

You can skip this step, but browning the roast makes the pot roast more flavorful. Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. When it’s finished, move the roast to a dish and deglaze the pan with the wine, beer and broth, use a spoon to release any burnt bits.  Set aside.

Step 2: Prepare the slow cooker and cook

Put the roast in the slow cooker and place the carrots, potatoes and onion around the roast.  Sprinkle with the steak seasoning and add the deglazing liquid and cover,  cook on low for 10 to 12 hours, until the beef and vegetables are tender.

Place the roast in the crock pot and 1 tablespoon canola oil.  If you cut the vegetables into large chunks, they should be able to stand up to this long, low-and-slow cooking time. If you’re using smaller cut vegetables, you may want to add them during the last three hours of cooking.

Step 3: Make the gravy

Transfer the roast and vegetables to a serving platter and keep warm by tenting them with aluminum foil. Pour the cooking juices through a fine-mesh strainer into a fat separator. (If you don’t have one, use one of the tricks for removing extra fat.) Skim off the excess fat, pour the juices into a small saucepan and heat over medium-high heat and bring to boil.  While waiting to boil, combine cornstarch and water in a small bowl and mix well.  Add the mixture into the juices stirring constantly, continue to heat until boil or until the mixture is thickened, about 1 to 2 minutes. Serve the gravy over top of the roast.

Sprinkle with your favorite herb such as rosemary.  

1.  Clean and trim the green beans. Add to a pot of seasoned boiling water. Cook for 2-3 minutes. Then drain and put it in ice water to stop the cooking process.

2.  In a pan, heat oil and add thinly sliced onion. Cook on low-medium heat until the onion has softened.

3.  Add in minced garlic and cook until it is starting to brown.

4.  Add in green beans to the pan. Cook the green beans, tossing occasionally, until soft and starting to blister and brown spots start to appear. For about 5-7 minutes.

5.  While waiting for green beans to cook, mix soy sauce, oyster sauce, pepper, water and cornstarch in a small bowl, mix well.

6.  Add the mixture to the beans, toss and cook for another 1 minute. Check slat and add more if required.

Add chili flakes if you want spicy food.  Serve with rice or as a side dish.  Enjoy

1.  Heat a pan and oil, add the beer and start browning the beef.  When it’s halfway done, add soy sauce and green onions. Once the beef is cooked, stir in the garlic.

2.  While the beef is cooking, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and oyster sauce.  Pour over the browned beef. Stir and cook for 2 more minutes. Remove from the heat, then stir in the sesame oil.  Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired.

3.  Serve the beef hot, over rice (quinoa or cauliflower rice), topped generously with the pickle carrots, cucumber, scallions and sesame seeds.  You can also use other vegetables such as pickle radish or broccoli.

Serve hot with rice and desired toppings.   You can also use this as lettuce wrap.  However you want to eat it.. enjoy!!

TO PICKLE THE CARROTS AND CUCUMBERS: 

Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. 

Let it sit while you prepare the rest of the recipe. Drain then use to top the bowls.