Last year, I used a few cookbooks to get me through the holiday and my favorite is Tamar Ansh’s Passover cookbook. It has recipes that work and are workable. I had most of the ingredients although, I did not have the coke for this recipe but I did get it. I wanted to make this again, this year but so far, I have not been able to fit it in. I thought, I would share it with you. You can make this any time during the year and I recommend that you give it a try. She calls this a Fabulous Roast.
Fabulous Roast (adapted)
3 pound roast
1 onion, sliced
2 stalks celery, chopped
2 tablespoons vinegar
1 tablespoon lemon juice
1/3 cup red wine
2 tablespoons olive oil
1/4 cup honey
1/4 cup cola
1/2 cup ketchup
3 tablespoons brown sugar
Place roast in roasting pan.
Surround roast with sliced onions and chopped celery.
Mix the remaining ingredients in order to form a sauce.
Pour the sauce over the roast and cover the pan well.
Marinate into refrigerator overnight.
Bake roast uncovered at 400 degrees for 30 minutes.
Lower heat to 300 degrees and continue to cook the roast, covered for 3 – 4 hours.
Let the roast cool before slicing.
Place slices back into meat juices and reheat for 30 minutes.
Then, sit back and enjoy, every bite. This is linked to Cast Party Wednesday Full Plate Thursdays Mop it Up Mondays
Cover via Amazon
This is my second recipe as a member of the The Food Matters Project. Last week, I just did not have enough time to track down my ingredients but this week, normalcy returns and I managed to get everything although, I was one orange short. I had no vision what this would like or taste like and I admit, I was happily surprised. I am not sure why I am surprised since Marc Bittman has not steered me wrong and I trust in his recipes, especially with the choices he suggests.
Dominica of Wine Food Love chose Mark Bittman’s Seared Bean Sprouts with Beef and Sesame Orange Sauce. You can find the recipe at Wine Food Love.
I made this dish and served it on soba noodles which was a good mix. Alternatives are rice or quinoa and I think all three would be yummy. I followed this recipe almost exactly. I was short that orange so I did not have as much zest and I added some juice from the container to the fresh orange juice to make enough for cooking. The citrus flavor turned out to come through clearly and we like that. The honey gave it very slight sweet taste and all the flavors blended beautifully. This is a winning recipe.
To see what others did with this recipe, check out the Food Matters Project.
This is linked to Cast Party Wednesday
I enjoy making Copy Cat recipes, whether they are true to the source or not. Since, we are kosher, I have not eaten these meals, in the restaurants they come from and this is the closest, I get to come to eating them. In this case, I did not have red kidney beans so that is a change in the recipe and I didn’t even see, there were carrots in the recipe, so this is a deviant copy cat recipe. Despite this, it is a delicious dish filled with a mixture of flavors that blend into a warm and cozy meal. Serve with a salad and you will be full.
Pasta E Fagioli - Olive Garden CopyCat
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion , chopped
- 4 stalks celery , chopped
- 2 (28 ounce) cans diced tomatoes , undrained
- 1 (16 ounce) can white kidney beans , drained
- 2 cups vegetable broth
- 1 teaspoons oregano
- 1/8 teaspoon pepper
- 2 teaspoons fresh parsley
- 1 teaspoon cayenne sauce
- 2 cups Marinara sauce
- 8 ounces pasta
Brown chopped beef in a skillet.
Add to crock pot, olive oil, onion and celery and cook on high for 1 hour.
Drain fat from beef and add chopped beef to crock pot with everything except pasta.
Cook on low 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Treat yourself to a hearty dinner, made with a minimum of effort.
This is linked to Full Plate Thursdays Newlyweds Recipe Linky Tastetastic Thursday Friday Food Gallery of Favorites