I love making pot roast. I love it. It is so easy and the house smells so good and it’s ready when I get home and it’s hot and filling and hearty and tender. And I just love it! And I think it was one of my first meals I’ve ever made. The roast makes it’s own sort of gravy and it’s great over white rice!
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I first stumbled upon these from the blog Seasaltwithfood and have since seen a few variations with some tips. Crispy on the outside, tender on the inside, and the inclusion of sliced cloves of garlic make them bursting with flavor! I made these at the same time I made some Squashed Potatoes and luckily, they use all of the same ingredients, same baking temp and just slightly longer baking time! Also, they’re technically called Hasselback potatoes, but I can’t help but call them Hasselhoff potatoes.
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These squashed potatoes are easy, tasty and delicious (and not to be confused with mashed potatoes.) They make a quick side dish and can be vegetarian!
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When we were in college, one of my (six) roommates and I loved that boxed butternut squash soup you could get at the grocery store. One night after a particularly strenuous workout, we accidentally called it “Squatternut Bosh” soup and the name stuck! The hardest part is peeling and chopping the squash, because it’s so tough, but after that, it’s easy, easy, easy! It’s helpful to have a stick blender, but I just used a regular blender to mush it all up. It’s creamy, hearty and delicious!
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Brown Sugar Bacon Brussel Sprouts with Honey-Thyme Roasted Pork Loin (bad picture, I know)
The first time we went to Austin for a meet, we went to Lambert’s for our last-night dinner; that was where I was first introduced to this amazing side dish. The smoky, crisp bacon accentuates the deep sweetness of the brown sugar, and I think both bring out the slight mustard flavor of the brussel sprouts. Best of all, it’s, of course, so easy and uses only 3 ingredients. I just kind of eyeball all of the measurements, so go to your taste, but always make more than you think you’ll need because you will rarely have leftovers!
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Honey-Thyme Roasted Pork Loin
This recipe is based off of Serious Eats’ post here. I love thyme and I love sweet things paired with pork, so this was an obvious try for me! Really easy and makes a pretty impressive presentation, if I do say so myself; just a little thyme consuming… Haha.
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This was based off of this Vegetable Terrine from Serious Eats. It was light but filling and very enjoyable. Theirs is actually preserved through the use of olive oil, but I didn’t use that much olive oil in order to keep it on the lighter side, so it’s not actually preserved. No matter though, we ate it pretty fast anyways! This was more of a late morning/early afternoon project, so it wasn’t necessarily hard, just semi-time-consuming. Feel free to use any veggies you have on hand that are roastable.
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We subscribe to a CSA (Community Supported Agriculture) program, so we get fresh veggies every Tuesday, which we try to incorporate early in the week, before it goes bad. I first heard about CSAs through my friend Shawn, who runs a Sulphur Mountain Garden in Ojai, CA, and then we found ours through the website Ecovian. CSAs are a great way to force yourself to eat vegetables, plus you can support local agriculture and you know that everything is always in season! You subscribe for a period of time (ours is in quarters) and you receive a bounty of food every week. Our CSA is from Full Circle Farms and we love it! Full Circle is local, organic and very involved in the community (they offer a lot of volunteer opportunities and work with many local schools.) Each quarter costs $200 (we subscribe to a half share, I think a full share is $300) and that provides enough vegetables to pretty much last us through the week. We’ve tried other CSAs, but this one we have found to be the most bang for your buck (about $16/week vs. typical $18-20) and actually local. One of the CSAs we subscribed to, although convenient, was a little expensive and in one pickup we had a some apples that had stickers from New Mexico on them. We live in California. That is not local. Moral: make sure you research your CSA before you commit. That CSA was convenient because they let us choose what we wanted each week online, but, it’s kind of fun to just show up for pickup and be surprised at what you get!
Anyways, we fully endorse and recommend signing up for a CSA, or at least trying it out!
This is possibly one of the best and easiest meals I’ve ever made. It’s filling, hearty and tasty. And I might be imagining this, but I feel like it’s probably not all that bad for you, depending on what you throw in. The best thing about making soup is it is very forgiving; everything is to your taste, so, modify away.
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Hello! I’ve decided to start this blog to chronicle my cooking, everything from 4 hour meals to crockpot dishes to 20 minute dinners. I’ll try to post as many pictures as possible, including process photos… Although sometimes my hands get messy and if you know me, I’m not one to mess up my phone. And don’t judge, but you’ll be getting mostly phone photos, which aren’t the best as far as quality, but I think they’ll get the general points across. So… Here we go!
The Easiest Thing I Ever Made 