A triple batch of beef stew made with (1) package of bottom round roast bought earlier this week. The larger pan will be paired with steamed white rice and dinner breads. The large pan will be used for (2) dinners. One for tonight and one for the freezer. I added lots of veggies like organic whole carrots, mushrooms, red skinned potatoes and green bell peppers. The mushrooms and green peepers cooked together with the beef for (2) hours. The potatoes and carrots were added at the end for (20) minutes.
You can’t get this kind of goodness from a can.
The smaller pot was made the same as the larger except in this stew I added red and white sweet onions and (5) fresh garlic cloves. This will be lunch for the children and I later this week. Hubby does not like onions and garlic. My oldest daughter made a delicious corned bread last night to accompany the pork roast. We will most likely eat the remaining portion with dinner tomorrow.
While the dinner cooked yesterday (Sunday) afternoon, I made up a double batch of dinner bread dough, which I baked today (Monday).
12 Dinner Rolls (Pattie Labelle’s Recipe)
Perfectly golden brown and soft. Not even one stuck to the muffin pan.
The dinner bread dough also made 15 Biscuits for breakfast, snack or dinner later on this week.
The biscuits turned out soft and fluffy. All that left to do is brush on some butter or honey.
I baked a loaf of bread just for fun. I have plenty in the fridge and freezer, but I love baking bread with my daughters. It’s something that my youngest daughter is able to help with and she loves it. We also made this dough (Sunday) afternoon and baked it today (Monday).
O.K. friends, it’s 5:24 PM and that means chow time at my house.
She looketh well to the ways of her household, and eateth not the bread of idleness