pot roast for two

Sep
2013
21

posted by on cooking for 2, Crock-Pot, portions

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pot roast searing

Pot roast reminds me of Sundays and Grandma H. Super simple to make, even in my two-person crock pot. I asked the butcher to cut a pot roast in half for me so it would fit in my little crock pot. Worked perfectly!

Here’s what you’ll need:

  • Chuck roast
  • 1 medium onion
  • baby carrots
  • Sea salt
  • Red pepper flakes
  • Garlic powder
  • Italian seasonings
  • Olive oil
  1. Slice the onion into thick slices. Place in the bottom of your crock pot.
  2. Layer with the baby carrots giving the roast a place to sit.

    season both sides of the meat well! I know you're jealous of my hot plate!

    season both sides of the meat well! I know you’re jealous of my hot plate!

  3. Prep the roast by seasoning well, rubbing all the seasonings into the meat (both sides).
  4. Heat some olive oil into a pan and get it hot! Sear the roast for up to 5 minutes or until browned on both sides.
  5. Place the roast on top of the carrots, put the lid on, turn on ‘low’ and let cook all day (8-10 hours on low or 4-5 on high)
the finished pot roast and veggies

the finished pot roast and veggies

For those using a normal sized crock pot, throw in some halved potatoes with the carrots and onion .

Normally I do this, but with my smaller crock pot I didn’t have the room and wanted the flavors from the onion and carrots over making room for potatoes.

posted by on cooking for 2, Crock-Pot, Oakland, portions

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Crock-Pot Chicken + Potatoes

If someone were to tell me that one day I’d be okay with not having a kitchen, I would have definitely called you crazy. These days I’m taking on just about everything as a challenge that I’m going to win.

So begins my journey with a hot plate, microwave, mini fridge and now a Crock-Pot®.

Crock-Pot

my new best friend – bought this 2 quart crock at Target for under 12 bucks

I began doing research. Lots of research. Google brought up a lot of recipes for crock pot cooking but I needed something that didn’t require a lot of food storage and recipes that would fit my 2 quart crock that’s perfect for two people.

My first recipe came from a Google search that brought up busycooks.about.com (not kidding). Let’s not forget this lady was promising deliciousness in three ingredients only.

Let’s just say, this dish was the most delicious home cooked meal that I’ve had in a really long time. Plus, all I had to do was throw the ingredients in, turn it on low and let it cook while I was at work all day.

Here’s what you’ll need: 

• 3 small/medium potatoes, cleaned + skin left on (halved if small, quartered if medium – I used Yukon Gold)
• 2 boneless + skinless chicken breasts
• Italian salad dressing (Zesty is best)
• salt + pepper

  1. Place the potatoes at the bottom of the crockpot (veggies will take more time to cook than the meat so meat should always go on top!)
  2. Drizzle with the Italian dressing (just enough to coat the potatoes – eyeball it)
  3. Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes
  4. Place the chicken breasts on top of the potatoes, folding in the small end if needed.
  5. I seasoned first with some salt + pepper but it’s probably not needed.
  6. Drizzle some more Italian dressing on top of the chicken
  7. Put the lid on the crock and let it cook on low all day

I put this together in just a couple of minutes and started the crock at about 8 AM. When it was time to eat around 6 PM the potatoes were cooked and the chicken was falling apart (that’s a good thing in the crock world!)

I’ll definitely be making this one again and there will be a lot more crock recipes coming soon! In the meantime, you can follow what I find on my Crockpot Pinterest board.

If you’ve got easy crockpot recipes to share, send them my way or let me know if you’re interested in doing a guest post!

posted by on travel

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Joe's Tacos in Mill Valley, CA

After a day trip to Stinson Beach in Marin County, California and thanks to a quick food search on Foursquare, I ran across Joe’s Taco Lounge about 12 miles away in Mill Valley, California.

Stinson Beach

Stinson Beach was busy but not annoyingly crowded

Walking in, you’re greeted with a bar that sits in the middle of the restaurant and are surrounded by religious iconography, kitschy Mexican decor, bright red and green paint and fun lights. I loved all of the fun tablecloths on the tables too!

loved this tablecloth on our table

loved this tablecloth on our table

There isn’t anything on the menu that I wouldn’t have tried and I loved that it reminded me a little of a menu a taco truck vendor might have. I ordered a Mexican Coke, the marinated crab tacos and a side of Mexican rice.

marinated crab tacos

the marinated crab tacos had an awesome habanero mayo on them – so good!

I love the history behind this place + will definitely be back. Mill Valley, you are one lucky son of a gun to have this gem!

hot sauces

let Jesus help you pick your poison – lots of different varieties all around the restaurant on these little shelves

posted by on healthy, portions, quick

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cheesy shrimp and rice

I made this dish one night after work and surprisingly, it came together quickly. Just make sure to have your ingredients ready! This quick dish serves one but can easily be doubled, just adjust the ingredients to fit the serving size. || Read more

posted by on healthy, San Francisco, travel, vegetable

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Goods from the Famers Market

Last week I got a chance to check out Alemany Farmers Market in Bernal Heights, a neighborhood in San Francisco. All I can say is prepare yourself for craziness and more produce than you’ve ever seen in one place.

mini eggplants

loved these mini purple eggplants

I was like a kid in a candy store except this kid goes crazy over potatoes, kale and early girl tomatoes! Open every Saturday, this farmers market was founded in 1943 and boasts a ton of awesome spots to eat and more than enough vendors to make sure you find what you’re looking for. Check them out on Facebook!

potato mix

mixed yukon gold, red + purple potatoes ready for the grill

These mixed potatoes were perfect for the grill. Chop up a mix of yukon gold, red and purple and throw ’em in a bowl with some olive oil, sea salt, pepper, garlic, basil, red pepper flakes and throw them in a tin foil pocket for the grill (I also top the potatoes with a couple pads of butter on top before I seal the tin foil up).

purple potato

the inside of a purple potato – in case you wondered

posted by on healthy, portions, quick, side dish, vegetable

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black bean and mango salsa

This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more

One Pot Pasta

Jul
2013
30

posted by on cooking for 2, healthy, quick, Vegetarian

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one pot pasta!

Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.

Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.

What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese

Ok! Get your veggies prepped + chopped first!

prepped and ready to go!

basil (rinsed + dried), tomatoes, onion, garlic + pasta **I break my pasta in half before boiling**

  • Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
  • Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
  • Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
one pot pasta cooking up!

the liquid is starting to cook down – just a little bit longer!

  • Garnish with more basil and add a bit more olive oil if needed
  • Top with freshly grated parm + serve!
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