Beef Roast with Parsley Tomato Sauce

Giada is my hero - gorgeous, and boy can she cook.  I bought a beef roast at a local market by our house and stared at it when I got home.  I had never cooked a beef roast, and didn't even know where to start in making this meat into something the hubby would eat.  I knew where to turn when Giada popped into my head.  I came across this Beef Roast with Parsley Tomato Sauce recipe, and I gave it a go.  I also had potatos and carrots in the fridge, so i used those as a side.  I saw Jamie Oliver (is everyone that cooks adorable?) teaching how to roast the perfect potato, so I used his tricks and they turned out divine.  He boils the potatoes and carrots for 10 minutes, removes the carrots, and then fluffs the potatoes in the colander prior to roasting.  You then get a slightly crispy outside of the potato.  So good!!

Beef Roast with Spicy Parsley Tomato Sauce
Ingredients:
1 (2 to 2 1/2 pound) sirloin tip or chuck roast
3 tablespoons olive oil
4 roma tomatoes, hlaved lengthwise
2 teaspoons herbs de Provence (I didnt' have this so I just threw a couple other herbs on there)
Kosher Salt and Fresh Ground Pepper to Taste
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Directions:
1. Preheat the oven to 375 degrees.  Season the beef with salt and pepper.  Season the tomatoes with salt, pepper, and herbs de provence.
2. Heat the olive oil in a medium, heavy roasting pan or dutch oven over high heat.  Sear the beef on all sides until browned.  Place the seasoned tomatoes around the seared beef and place the pan in the oven.

3. Roast until a meat thermometer reads 130 degrees F for medium rare, 135 degrees for medium, which is about 30 to 40 minutes.  Tent the roast loosely with foil and let it rest for 10 to 15 minutes.  The internal temperature of the meat will rise 5 degrees F more and the juices will redistribute into the roast.
4. While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped.  Add the red pepper flakes, salt, red wine vinegar, and the roasted tomatoes and process until pureed.  With the machine running, add the olive oil in a steady stream.  To serve, slice the roast and arrange on a serving platter.  Drizzle a little sauce over the meat.  Serve the remaining sauce in a bowl alongside.

That dinner was fabulous!!!  And I even made some amazing peanut butter cookies for dessert!

Canning Salsa

I have always wanted to learn how to can vegetables, fruits and fillings.  I eat salsa a ton, and started making it for myself so I could make it healthy and the way I want it.  (This seems to be a reoccurring theme lately).  Canning is always a little intimidating since you don't want to eat food that has gone bad, which is my biggest fear.  I decided to dive in head first.

Ingredients:
4 cups of tomatoes (I recommend roma tomatoes as they are not as liquid)
2 peppers (or more if you want it really spicy)
1 cup of chopped onion
1 clove of garlic
1 tsp salt
Pepper to taste
1/2 bunch of chopped cilantro
1/2 tablespoon of cumin
Lime Juice
A sprinkle of sugar

Directions:
1. Prepare  your canning jars by washing them in hot, soapy water.  I always keep the jars warm so they don't break.  Fill your stockpot with enough water to cover the jars with at least one inch of water and heat to a simmer.
2. Combine all of the ingredients in a food processor and pulse until mixed.
3. In a large stainless steel saucepan, bring to a boil over medium heat, stirring frequently, until slightly thickened.  I recommend about 10 minutes or so.
4. Ladle the salsa into jars, leaving 1/2 inch headspace.  Remove the air bubbles by running a plastic knife along the sides, and remeasure headspace.  Wipe the rim, and center lid on jar.  Screw the band until it is fingertip-tight, but now really tight.
5. Process the filled jars in boiling water for 20 minutes.  Remove the stockpot lid.  Wait for 5 minutes, then remove jars.  Cool the jars and store for up to one year.

Update - There will be standing liquid towards the bottom, which is normal.  You should shake up the salsa prior to using.  Roma tomatoes eliminates the excessive liquid seem in these pictures, which I found out the second time around.

Spinach Salad with Strawberries, Avocado, Blue Cheese and Pecans

I had my last summer salad of the year, since I look towards soups and warmer, heartier lunches during the winter to keep me warm.  Now I am going to need those more than ever with the Minnesota air getting cooler and fall in full effect.  The thing I love most about this salad is its color, and it is such a cinch to make when you are busy running around for work.  But boy does it taste good!

Ingredients:
Spinach or Mixed Green Lettuce
Strawberries, sliced
Avocado, chopped
Crumbled Blue Cheese
Pecans
Olive Oil and Balsamic Vinegar

Directions:
1. Mix in the lettuce or spinach, strawberries, avocado, crumbled blue cheese and pecans.
2. Drizzle with olive oil and balsamic vinegar.  Easy as pie!

Homemade Garlic Hummus with Pine Nuts

I buy and eat hummus a lot.  Once I looked at the ingredient list, I realized this is something I could totally make on my own in larger quantities, saving us money and allowing me to put what I want in each batch.  I tested two versions of this recipe, and this one was my favorite by far.  It makes a ton so if you have a big food processor and eat a lot of hummus like me, this is perfect for you.

Ingredients:
2 cans (16 oz.) garbanzo beans (also known as chickpeas), separated
1/2 cup of the liquid reserved from the beans
About two or three lemons squeezed, or 5 to 6 tablespoons of lemon juice (I used fresh lemons)
3 tablespoons of tahini paste
4 cloved of garlic, crushed or minced
4 tablespoons of olive oil
1 teaspoon of sea salt - optional
1/2 cup of pine nuts

Directions:
1. Drain the garbanzo beans and reserve 1/2 cup of the liquid.
2. Plan the first five ingredients in a food processor (beans through garlic), including salt if you are adding.
3. Turn on food processor and blend for at least three minutes.
4. With food processor on, drizzle in olive oil and blend for 30 more seconds.
5. Add pine nuts and pulse several times, mixing the nuts in but not chopping them up.  You can also sprinkle the pine nuts on top of the dip with a little olive oil.
6. Serve as a dip with chips, vegetables, or pita bread.  I love my hummus in veggie wraps and burgers.  This keeps in the fridge for a couple of weeks.

Let me know if there are other variations of hummus recipes you have tried and love!  I am always looking to expand my recipe book.