Last night I made roast beef, roasted winter vegetables and green beens. As I mentioned yesterday, I rarely make roasts. Everytime I do I have to call my mom to find out how to cook it (There are so many cuts of meat, it's so confusing!!). When I was talking with her yesterday, after telling me to rub a mixture of olive oil, kosher salt, herbs and garlic over the roast she paused and said ".....but, I know you don't like to touch the meat. You can just spoon it onto the roast and spread it around." So funny!
So, the roast turned out well, though a bit overdone I think (I didn't have a meat thermometer so was being careful. I even made gravy, which also turned out pretty well, in the end enyways. That rub my mom told me to put on btw was super good :). Initially I added too much of a cornstarch-broth mixture, and it imediately transformed from broth to a gelatinous mass. I added more and more broth to thin it out, and in the end it was perfectly good gravy, though I had a lot of it.
These roasted vegetables were the best part though. I forget how lovely roasted winter vegetables are. I used potatoes, yams, parsnips, and carrots here, and mixed them with olive oil, balsamic vinegar, rosemary and some italian herbs, and 2-3 cloves of garlic. They turned out so sweet and tastey- the sugars in the vegetables combined with the balsamic and caramalized. So good :).
Skillet Chicken with Cheesy Orzo and Zucchini
8 hours ago