Food Drive at the Pantry

Chagrin Park Food Pantry is collecting a number of items this week leading up to Easter Sunday on March 31, 2013. Drop off items at Chagrin Falls Park Community Center or at Fellowship Bible Church (16391 Chillicothe Rd in Bainbridge) before Sunday March 31.

Requested items:

• Hot Cereal
• Coffee
• Tea
• Cereal
• Granola Bars
• Protein Bars
• Breakfast Foods
• Hot Chocolate
• Sweetener
• Spaghetti Sauce (red or white)
• Pasta (all types, especially spaghetti)
• Egg Noodles
• Tuna (large cans)
• Chicken (large cans)
• Spices

Non-Food Donation Requests:

• Laundry Detergent
• Toilet Paper
• Toothbrushes
• Toothpaste
• Shaving Cream
• Deodorant
• Soap
• Feminine Products
• Snacks
• Candy
• Special items for teens (scented body wash, bars of soap, headbands, ribbons, nail polish, polish remover, shampoo, conditioner)

The Pot Roast of Gold at the End of the Rainbow

This is the dish we make for St. Paddy’s Day when Dad’s in town. Use a roasting pan with a lid for this recipe. My family of 4 uses a 2-3lb roast, 3-4 yellow onions, and 4 rainbow potatoes (purple, red, white and Yukon gold). This amount fits in our roasting pan and yields a nice serving for 4 people. When Dad’s away on business we add a rutabaga or turnip.

Ingredients/Shopping list

2-3lb corned beef roast (comes with seasoning packet)

Broth or water

Cooking oil

Yukon gold, or multicolored (white, purple and redskin potatoes) cut to the size of a small egg

Yellow onions, peeled and  halved

Preparation

-preheat oven to 275F-325F (depending on how well done you like it), lower temperatures require longer cooking times, but can yield a more tender roast

-Turn stove burner to med-hi and briefly brown vegetables separately with oil in roasting pan on stove top and remove to plate (will not be cooked through)

-put more oil and seasoning packet in pan on stove

-place roast in pan and turn a few times so it is well coated with oil and seasonings then brown/sear on each side (also will not be cooked through)

-add enough water or broth to pan to come half way up the roast, bring water to boil on stove top then

-COVER tightly with roasting pan lid, and place in preheated oven for  about 1 hour per pound of meat (ex 2lb corned beef roast will cook for 2 hours)

-wash, dry and cut the vegetables (potatoes and onions in quarters, carrots in large chunks, mushrooms left whole)

- Remove roast from oven at least an hour before timer goes.
-Stick thermometer in roast as you place vegetables around roast in pan and over top of roast. Check temperature and remove thermometer. Adjust remaining cook time as necessary. Cover again and return to oven.

- Use a meat thermometer to confirm the roast is safely cooked, the minimum internal temperature for a cut of beef is 145F. Remember that the internal temperature will continue to rise as the roast stands.

-When roast is finished remove vegetables from roasting pan to serving bowl

-Remove roast to platter.

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Oven-roasted Balsamic Veggies

My favorite vegetable to use with this is broccoli but it’s a simple and quick way to cook a number of vegetables. Some other options are Brussels sprouts, cauliflower, carrots, and asparagus. I’m going home for spring break this week and I need to use up my perishables so I’m going to try it with kohlrabi tonight. Feel free to vary the oil, vinegar and seasoning mixture as well based on what you have available and your personal preference.

Basic seasoning mixture

3 parts cooking oil (try Grapeseed)

1 part vinegar (we like balsamic vinegar)

Salt, pepper, savory herbs, and minced garlic to taste

Other Ingredients

Vegetable of choice, cut into small pieces or strips (with the exception of something like asparagus, which is already the right shape)

Preparation

1- Mince garlic and chop vegetables into appropriate size

2- Mix seasoning mixture (3 parts oil, 1 part vinegar, herbs, seasonings, and minced garlic)

3- Add vegetables to oil/vinegar mix and toss gently, let them sit for a few minutes

4- Lay vegetables onto baking sheet

5- Bake at a high temperature (I use 400F)

6- Tips: I’m often tempted to pour excess dressing over the vegetable before I bake them but I’ve found its better to skip this. The vegetable get crisper without added liquid. IF you have a lot of leftover dressing, save it and use it on a green salad later, no need to waste! If you want to vary the flavor, try substituting lemon juice or another kind of vinegar in place of balsamic for a different taste. As long as the substitute has an acidic flavor it should work with the recipe.

Ingredients

Cooking oil

Vinegar

Salt

Pepper

Dried herbs (savory herbs like oregano, parsley, and basil)

Garlic

Vegetable of choice (broccoli, cauliflower, asparagus, Brussels sprouts, carrots, etc.)