In my pantry toady:
- 1 lb london broil
- 1 14 oz can pinto beans
- 2 medium Russet potatoes, quartered
- 1 14 oz can cream of mushroom soup
- 1/2 large sweet yellow onion
- 1 tbsp garlic paste
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1 pinch asafoetida
- 1 tbsp sour cream
Making pot roast without actual gravy (or bullion, etc) was a challenge… until it proved to be easy enough for even a dim child. Throw it all in the pot, set it and return in that amount of time (ish). We let the slow cooker run a little longer than anticipated… which meant our worst case scenario here was whipping the fallen apart potatoes in the food processor with a little sour cream. Best worst case scenario ever! The meat-n-beans get 5 spoons, and the potatoes end up only getting 4. I might’ve liked them more about two hours before we got there. Regardless, this is a major win for naked meat!
Posted in Uncategorized
Tagged beef, cooking, cream of, cream of mushroom, crock pot, easy, gravy, london broil, no gravy, pinto beans, pot roast, potatoes, recipe, Slow cooker, without gravy
- 3 c broccoli florets
- 1/3 c yellow onion, minced
- 2 garlic cloves, minced
- 1 10 oz can cream of mushroom soup
- 1 egg
- 2 oz cream cheese
- 1.5 tbsp butter
- 1/2 c sharp cheddar cheese
- 1/4 c panko bread crumbs
- dash of salt
I’m going to have to tell you all something.
I’m not proud, and hope to use this public forum to ensure I bear the full responsibility for having held such a simple secret for so long.
…I’ve never made a broccoli casserole.
There. You got it out of me. Proud?
Anyway, please suffer through this, my first time, as an experiment in both flavor and safety. Mince the garlic and onion and saute on ML in butter until onions become translucent. While that’s going on, cut florets to a medium-small proportion, set aside. Beat the egg into the can of cream of mushroom soup. Melt the cream cheese into the butter/onions/garlic, remove from heat and fold everything together. In large bowl, combine the contents of that pan and the egg-soup mixture. Shake in a smidge of salt and mix well. Toss your florets with this goop, put in a baking pan then top with cheddar cheese and panko. Bake in a 350° oven for 20-30m. What comes out will work well either as a stand-alone side or as a slightly saucy accessory to penne pasta; I didn’t know exactly what to expect, and I will strive in the future to perfect this concoction’s consistency. As it stands, though, this was really, really tasty and earns 4 spoons.
Posted in Uncategorized
Tagged bake, broccoli, broccoli casserole, Casserole, cheddar, cheese, cooking, cream of mushroom, egg, oven, panko, pasta, recipe, side, side dish, vegetarian