Saturday, October 24, 2009
Cook Once, Eat Twice
"Cook once, eat twice" is my mantra; living by this simple principle allows me to make food for my family every night. Even on super-busy "book night and dance recital" sort of nights. Friday night I made a pot roast with oven-roasted veggies and green beans. I served the food and saved all the beef drippings and put them in a small glass bowl. Today I took the leftover roast and cubed it and dusted the cubes with flour. I took a stock pot and sweated some onions and celery, then I added a the beef cubes. After they browned I deglazed the pan with some red wine and added the reserved beef drippings, 1 c. of beef stock and some water (enough to cover the beef). After they came to a boil I added the leftover carrots from last night, then the leftover potatoes and then the green beans in the last 5 minutes. If the flour from the beef does not sufficiently thicken the broth you can add a tsp or so of cornstarch mixed with water to the stew. Salt and pepper to taste.