Sunday: Beef Roast (see below), Homemade Mashed Potatoes with Gravy, Roasted Broccoli, French Bread and Caramel Apples (thank you mom b for the yummy apples)
Monday: Spaghetti and Bread
Tuesday: eat out after appts
Wednesday: Beer Pizza Crust (penzey's), Fruit and Chips
Thursday:Tuscan Herb Marinaded Chicken Tenderloins (skwered), Roasted Sweet Potatoes/Potatoes (see another blog post for recipe), and Carrots
Friday: Grilled Steak, Baked Potatoes and Frozen Broccoli
Saturday: Pumpkin Carving Party
Sunday: Carnitas (see other post for recipe)
Monday: Warmed Sandwiches
Roast
NEED:
1 beef roast
2 cups broth (or Penzy's Beef Stock in a jar--4 tsp mixed with 2 cups water)
a bag of baby carrots
4 cloves of garlic whole
Steak Seasoning (peppercorns, salt, spices)
Dried Italian Herb Mix
DO: put garlic and carrots in the bottom of a crock pot
place roast on top
liberally put steak seasoning and herbs on top of roast
pour broth/stock around roast
add additional seasoning/herbs to broth for more flavor
cook on low ALL DAY
SERVE
take meat out, shred. place carrots next to beef. use liquid for gravy--put in a pan, bring to boil. mix 1 tbs cornstarch with 1/4 cup of cold water. stir into boiling liquid. boil until thickened and cool slightly before serving.
Mashed Potatoes
NEED
yukon gold potatoes
half and half
butter
DO:
peel and cube potatoes
boil in salted water until done (tender)
mash with hand masher--adding butter and half and half until you get the consistency you desire
add salt to taste
Roasted Broccoli
NEED
broccoli
olive oil
seasoning (i used green goddess by penzy's spices but you could use anything)
salt
DO:
cut broccoli into bite sized pieces. dry on paper towel. toss with oil and seasonings. put on a baking sheet. place in oven (450) for 15 minutes or until heated through and at the consistency you desire.
Pizza Crust
2 Cups warm water
2 TB. honey
2 TB. active dry yeast
7-8 Cups all purpose flour
2 tsp. salt
4 TB. olive oil- 1 12 oz. can beer
Toppings (Large Pizza):
2-3 TB. extra virgin olive oil; a thin coating
1/2-1 Cup tomato sauce
2 tsp. PIZZA SEASONING (an absolute must)
4 oz. turkey pepperoni
4 oz. chopped up Canadian bacon
4 oz. chopped sun-dried tomatoes (drain well if packed in olive oil)
4 oz. sliced olives
4 oz. sliced mushrooms- 1/2 Cup finely shredded Pecorino Romano and/or mozzarella cheese
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.
Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.
Add the toppings to each pizza. Any combination of the above works, or add your own favorites.
Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.
Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza
