As soon as I saw this quote today, I knew it was something I needed to remember so I wrote on the blackboard in the kitchen:
I'm looking forward to alot of great things coming up in the next few months.....spelling bees, concerts, 2 graduations, the list goes on and on....and these are the things that make me HAPPY...so from here on out that's what I'm focusing on....well, that and FOOD.....after all we all need to eat!!! :)
And speaking of food...I wasn't quite sure what I wanted to do for dinner tonight (I HATE when that happens) until I was walking through the grocery store after work and finally came up with a plan (nothing like waiting til the last minute)... and in the end the plan came together (I LOVE when that happens)!!! The decision was made: Top round roast braised in red wine, creamy polenta with red wine mushroom gravy and roasted brussel sprouts, carrots and asparagus!!! So yummy and so easy!!!
I started by searing a 4 lb. top round roast in a skillet. When seared on all sides I transferred it to a deeper oven-safe pan and added about 1/2 a bottle of red wine. The roast should be submerged about half way in the wine. Cover and put in the oven at 350 degrees and cook for 1 1/2 to 2 hours depending on the size of the roast and the doneness you're looking for. Let the roast rest for about 20 minutes after you take it out of the oven.
While the roast is cooking, you can get your veggies prepped and ready to go in the oven:
I toss my veggies in olive oil, garlic, salt and pepper and roast in the oven at 425 degrees for about 20 minutes or until tender.
While my veggies are cooking I made my red wine mushroom gravy (I added some beef stock & sliced mushrooms to the wine)
I brought the liquid to a boil and thickened it with a slurry of cornstarch and water
...And the final result.....I served ours with polenta, but mashed potatoes would be delicious too!!!
'Til Next Time...