Pot Roast with Dumplings

On September 12, 2018 By Isobar ExpeditionsIn Food, Recipes1 Comment

One of the meals that we had many different times in Europe was meat with some sort of dumpling. It would often be beef, but we also had it with pork, turkey, deer, and goose. We have enjoyed this recipe several times and it is easy to prepare and truly delicious. Rather than make our own dumplings, we use packaged biscuits which become soft and gooey when steamed. Because the biscuits are cooked in the same pot that the beef simmers in, they soak up a lot of flavor. This is definitely the type of dish that can be modified easily by adding different vegetables like onions or peppers, but we like the simplicity of the dish as we prepared it. Because it is slow cooked, the meat comes out fork tender and the sauce thickens up nicely, but if you want it thicker, you can certainly add some cornstarch to it.

INGREDIENTS

3 lb Chuck Roast
2 tbsp Vegetable Oil
1 tsp Garlic Powder
28 oz Can of Diced Tomatoes
32 oz Package of Beef Stock
2 Cloves of Fresh Garlic – minced
8 Whole Cloves
1 tbsp Parsley – chopped fresh or dry
1 tsp Red Pepper Flakes
1 package of Refrigerated Biscuits
Salt and Pepper to taste

INSTRUCTIONS

Heat a cast-iron Dutch oven with the vegetable oil over medium-high heat. Season the beef on both sides with salt, pepper, and the garlic powder. Brown the roast in the oil for about 3 to 4 minutes per side. Add the beef stock, tomatoes, garlic, red pepper flakes, and additional salt and pepper to the pot and stir to deglaze. Heat until it starts to simmer and then reduce the heat to low and cook slowly for 2 to 2 1/2 hours until the sauce has thickened slightly and the beef is tender. Arrange the biscuits over the roast, covering it completely, and sprinkle with the parsley. Put the lid on the Dutch oven, cover tightly, and cook for 15 minutes, shaking the pot periodically. Remove the meat and biscuits to create individual servings, covering the beef with the sauce.

Autumn Meal Favorites

On August 22, 2018 By Isobar ExpeditionsIn Recipes4 Comments

When the temperatures start to fall and the leaves start to change, there are certain meals that we always have during this time of the year. Most of them are comfort foods that are hearty and satisfying as well as very tasty. It is also a time of year when we tend to eat spicy meals that heat you up from the inside. Here are some of our favorite dishes that we tend to eat during the autumn season.

Traditional Chili – Cooking up a bowl of homemade chili is definitely one of the first meals that we make for ourselves at this time of year. It is definitely one of those foods that is even better the following day after it has had time to sit. It can be spiced up by adding some fresh jalapenos or cooled off by adding a little sour cream.
Bowl of Chili
Spicy Southwest Mac and Cheese – We love a good mac and cheese and this was a recipe that we created not that long ago. It is definitely something that can be done as a meal, but could also be done as a side-dish as well. It can easily be changed up by simply using different varieties of sausage or completely leaving out the meat.
Cajun Mac and Cheese
Pumpkin-Sage Shrimp – Pumpkin is definitely a flavor that is synonymous with autumn and this simple recipe is filled with flavor. It is also a meal that is a little lighter than many of the other dishes that we enjoy at this time of year.
Pumpkin-Sage Shrimp
Stuffed Shells – This Italian dinner is very similar to lasagna, but it is easier to scale down since it is just the two of us. One of the things that makes this meal so delicious is all of the melted cheese and pairing it with a slice or two of garlic bread only adds to the overall enjoyment.
Cheesy Stuffed Shells
Breakfast for Dinner – Eggs, fried potatoes, a spicy chili sauce, and cheese. What else do you need? We look forward to this meal every year and will have it more than once as the days get shorter and the temperatures get even colder.
Simple and Delicious
Our Version of Chili Mac – This is a recipe that has been in our family for a couple of generations. It is a little bit of a unique meal, but is certainly one of our favorites.
One of Our Favorites

There are definitely other meals that we enjoy during autumn, but these are a few that we have shared previously. We are definitely looking forward to enjoying these meals in the coming months ahead.

Delicious Lamb Biryani

On August 15, 2018 By Isobar ExpeditionsIn Product Reviews, Recipes6 Comments

This is a sponsored post on behalf of The Spice House. The recipe and all opinions are our own.

Our favorite meal when we visited India was Lamb Biryani. It isn’t a particularly difficult dish to create, but it does take a bit of time and preparation. One of the reasons that it is so flavorful is that it uses a variety of spices, some of which can be difficult to find. We used several spices from The Spice House and created our own take on Lamb Biryani. It turned out to be quite delicious and very fragrant. Depending on how spicy you like your food, you can control some of the heat by changing the amount of cayenne pepper or type of green chili that you use. We served ours over Basmati rice, but regular rice would be just as good.

INGREDIENTS

1 lb Lamb Shoulder Chops – cut into 1 inch cubes
8 Whole Cloves
4 Black Cardamom Pods
4 Cinnamon Sticks
1 Large White Onion – sliced thinly
1 tbsp Minced Garlic
1 tbsp Minced Ginger
3 tbsp Fresh Mint Leaves – chopped
3 Tomatoes – chopped
3 Serrano Peppers – chopped (and deseeded for less heat)
2 tbsp Cayenne Pepper
1 tbsp Harissa Spread
4 tbsp Plain Yogurt
2 tbsp Lemon Juice – fresh squeezed
1/2 tsp Saffron
2 tbsp Warm Milk
1 cup Basmati Rice – cooked to package directions
1/4 cup Vegetable Oil
Salt to taste

INSTRUCTIONS

Heat the oil in a large skillet on medium heat and, once the oil is heated, add the cloves, cardamom pods, and cinnamon sticks for about 1 minute until they are fragrant. Add the onion and cook until lightly brown stirring frequently, about 8 minutes. Add the garlic and ginger and cook for another minute. Stir in the mint and cook for 1 minute more. Add the lamb to the onion and spice mixture and cook until the meat begins to brown on all sides, about 15 minutes. Stir in the tomatoes, serrano peppers, and cayenne pepper and cook for about 10 minutes. Finally, stir in the yogurt, milk, saffron, harissa spread, and lemon juice and cook for about 15 minutes. Serve over the rice.