Sunday, September 01, 2013

Crockpot Pot Roast with Carrots, Potatoes, and Onions

Crockpot Pot Roast with Carrots, Potatoes, and Onions

It's been awhile since I've posted here so I thought I would share a recipe I made a few weeks back which turned out quite delicious.

4 pounds beef chuck roast
One bag baby carrots
One large sweet onion, quartered
3 large baking potatoes each cut into 16 pieces (cut in half, cut those pieces in half, etc. until you get 16 pieces)
I can Campbells condensed cream of mushroom soup
I pouch Lipton Beefy Onion Soup mix
8 cloves garlic, smashed or pressed
1 tsp freshly ground black pepper
1 tsp ground Cayenne pepper
3/4 cup water
2 tbs corn starch

In crock pot add condensed mushroom soup and 1/2 cup water, then mix in Onion soup mix, garlic, black and Cayenne peppers.  mix thoroughly.  Add meat, onion, potatoes, and carrots

Cook on high for an hour and then reduce heat to low.

After 4 hours skim fat off surface of crockpot.  I got over half a cup of fat doing this!

After another hour mix remaining 1/4 cup of water and cornstarch and add into crock pot.  This will help thicken the juices into a gravy.  

Cook an additional hour until meat is fork tender.

Thursday, March 21, 2013

Low Sodium Ramen

Now that I'm recovering from heart issues that  hit me in September of last year, I've had to make a lot of changes, particularly in my diet.  It's also kept me away from this blog and really reduced my online time.  At the very least I'll try to share some additional recipes going forward.

I'm a huge fan of Ramen Noodles but the prepackaged variety have way, way too much sodium.  I began a quest a couple of months ago to make a homemade recipe that mirrors the taste (improves on it in my humble opinion) and reduce the sodium.

After many batches I've come up with the following recipe.  You can add veggies, use different meat, etc.

Low Sodium Ramen

Ingredients:1/8 tsp extra hot chili powder
1/8 tsp turmeric
1/8 tsp powdered ginger
1/8 tsp freshly ground black pepper
1/8 tsp Chinese Five Spice powder
1/4 tsp MSG
1/4 tsp Hungarian paprika
1/4 tsp granulated garlic powder
1/4 tsp granulated onion powder
1/2 tsp low sodium soy sauce
2 tbsp Wyler Sodium Free Chicken Broth Power
2 cups No Sodium added Chicken Broth
3 green onions, sliced
4 ounces Ramen or curly Chinese noodles
8 ounces boneless skinless chicken breast sliced into ¼” strips.

In a pot add chicken broth and all dry spices reserving 1 tablespoon of the Wyler chicken broth power.  Bring ingredients to a boil and add chicken.  Cover pot and simmer 10 minutes then add noodles.  Stir occasionally and cook on a low boil for 4 minutes.  Stir in remaining chicken broth powder, turn off gas and cover pot.  Leave stand for 5 minutes.  Top with the sliced green onion.

Makes two servings at about 420 calories and 250 mg sodium .vs. traditional packaged Ramen which has about 1800-2000 mg sodium.