WorshipJunky - Recipes
Wednesday, October 19, 2005
Leftover Roast "Spaghetti"
Had the roast in the previous post on Monday night, so what to do with the left-overs on Tuesday? There were about 4 slices of roast left, and about 2 cups of the veggies (which were pretty soft) when packed into a container. We had a spaghetti squash (because we are attempting the South Beach Diet again and so are staying away from pasta for a while) - so... make "spaghetti" for dinner!
Slices of left-over roast, stripped and cut into 1/2" by 1" strips
Left over veggies, cubed if any are large
One jar pasta sauce - your favorite brand
One 12oz can diced tomatoes
One 12oz can tomatoe sauce
1 tsp oregano
2 tsp basil
Note: 12 oz... or maybe it is 14 or 16. You know, the "normal" size can, not the tiny one, not the larger one.
Put all ingredients into a slow cooker. The previous nights ingredients were already seasoned, and the meat has garlic in it, so not too much seasoning is needed. The pasta sauce (I used a garlic one) already has seasoning. The extra oregano/basil is to help offset the tomatoes/sauce which have no seasoning.
Slow cook all day on low.
About 1.5 hours before dinner, slice squash in 1/2, scoop out seeds, salt and pepper it, place cut side down and cook for 1.5 hours at 350.
Scoop out squash in "strings", treat as noodles and cover with sauce.
This turned out very good and was really easy given the roast from the night before. Maybe about 15 minutes of prep time to chop some of the eggplant, etc. which was large, throw everything in the crock pot, and cut the squash (so Tina didn't have to cut it later when she put it in the oven).
The left-over roast worked really well, because without thinking about it, I used all veggies that would be great in a sauce! (There wasn't that much cabbage left, and what was there was fairly soft, so it wasn't like sauce with big chunks of cabbage in it.)
Roast with Fall Veggies
I'm mostly posting this because of the next recipe I'll be posting.
1 Roast - about 3 to 4 lbs.
Cabbage
Onion
1/2 Yellow, Red, Orange Bell Pepper
Eggplant
Zuchinni Squash
Yellow Squash
Mushrooms
4 cloves garlic sliced
Savory Salt
Pepper
Make some slits in the top of the roast, put your finger in them to kind of open them up a bit, and insert a slice of garlic in each one. The hole has to be just big enough to insert the garlic. I really like garlic, so I like using 4 cloves.
Put a rack in a baking pan, add enough water so it is just below the rack (you don't want the meat in the water) and add roast.
Cover the top of the roast with savory salt. I'm not sure how much, but if you use savory salt quite a bit, you'll know. Add pepper to taste.
Place some onion and bell pepper strips on top of the roast, then place the rest of the onion and peppers, along with the cabbage, around the roast.
Cook at 350 for 3 hours, covered.
Remove from oven, drain off excess liquid. Add in squash, mushrooms and eggplant, recover and cook about another hour (until those veggies are done). Remove cover and turn up to 400 and cook another 30 minutes, if you like your veggies and roast a little brown.
Remove from oven, let sit for a few minutes, then slice the roast across the grain. Its good to slice it so that there is some garlic in every slice. Yum!
Green bell pepper will work, we just happened to have a sale on colored bell peppers at a local store, so I used them.
