Wonderful Beans and Big Plans

Big news!! I haven't been promoting this blog due to feeling a little self-conscious about my writing. A couple nights ago I shared the link to the pot roast blog on a Facebook group asking for honest opinions. The feedback was good, and I got some great suggestions. I am going to start working on a Facebook page Peggy's Adventures in Cooking to promote things and sending it out to close personal friends.

This recipe comes from a wonderful friend of mine, Melissa. I had these beans over at her house on a night of a get-together of a group of her friends. I came home and immediately text her for the recipe because they were some of the best beans that I had ever had. These do not compare to the ones in the can. Frankly, these beans are super low maintenance, inexpensive, and can be used in a bunch of dishes. They would also freeze well.  Looking back on the week, I realized that I hadn't cooked anything worthwhile all week. Between school and homework, quick and easy was the best option, is always scrambled eggs.

These beans will be used in a lot of different ways. I plan on adding them to eggs for more protein and fiber, making burritos, and eating them with salads.  I also did a little evaluation of the budget, realizing that I have been eating out a lot, which is costing more money than I would like. One way to curb this is by making a bunch of things that can be eaten on the go or quickly. This recipe is very straightforward and very easy.

You will need a heavy duty Dutch oven pan. My favorite one is a Red Lodge cast iron pan, that I purchased at the local superstore.  The beans will cook about two hours at 400 degrees until done. This recipe could be easily adapted to a crock pot allowing you to leave the house and go about your errands. But, because it is a lazy day  that I do not plan on leaving until later on in the day to go to a movie.

1 bag of beans (White, navy, pinto, or black) about 2 cups
Enough water to fill above beans (About 1 inch)
3 bay leaves
3 cloves of garlic
2 Tbsp of chicken broth concentrate (I bought my at Costco)

1) Pour your beans in the pot
2)Add your bay leaves and garlic
3) Add water to about 1 inch above the beans
4) Add the chicken broth concentrate, stir
5)Place in oven on 400 for about two hours checking halfway to make sure there is enough liquid.

A New Pot, New Camera, and Pot Roast For Supper

After taking a hiatus from blogging, I am back! Life has been extremely busy lately. School started again; I am up to my eyeballs in anatomy to study and papers to write. Some days I question why did I go back?! In the end, it will all be worth it for a career that I am excited to do.   Today was the day that was my day to cook.

The husband told me the other night that he wanted pot roast; it is rare that I get a specific request from him for food. Told him that this weekend would be the time for it, well we are having date night Saturday and going to Alaska Aces hockey game on Sunday. Tonight was the night, and we are having the perfect weather for pot roast. It has been extremely windy and cold here today, time for comfort food. My lack of planning in, not bringing my crock pot home from work is the reason for a new Dutch oven pan. I didn't have one that was meant specifically for the stove and long cooking times.

I also got a new camera. Graduated from the iPhone or point and shoot with a Nikon D3200 DSLR camera. Safe to say that it has more gadgets, buttons, and options that I am excited to play with.   First project to try was a new blog post.   This is a long-winded way to say that I am going to give the recipe for my pot roast.

Pot Roast
3 to 4 lb Chuck Roast
5 carrots
2 onions
Two cloves garlic
Olive oil
Salt and pepper
Rosemary
Basil
3 cups beef stock

1) Pull your roast out of the fridge 30 min before planning on cooking. Turn your oven on to 300 degrees Fahrenheit.
2) Peel and chop your carrots, setting aside.
3) Salt and pepper your roast on both sides liberally with salt and pepper.

4)Pour some olive oil into the pan, turning it on high. Once the oil is heated put the chuck into the pot. Searing it on all sides.

5) Once it is browned on all sides, pull it out letting it rest on a plate.
6) Place the onions, carrots, and garlic in the pot allowing the veggies to get a little brown color on it.
7) Setting the veggies in a bowl, pour your beef stock into the pan getting all the brown bits up off the bottom of the pan.

8) Place the roast and veggies into the liquid with some rosemary and basil.

9) Put the lid on, sticking it in the oven, and let it cook on the temp for 2 1/2 to 3 hours.

This was the best pot roast that we have had. We devoured it, and I forgot to take a picture of the final product.

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