A menu, a budget and a calendar system that highlights everyone's activities are life savers when it comes to piecing together quality time...here's a point to consider...few think twice about putting piano lessons, soccer practice/games, and homework time on a busy kid's schedule...why wouldn't you want to add a high quality time activity like a dinner on the schedule too? At dinner you can talk about all the above said activities. Talking about homework strategies, new friends, skill sets learned at school and on the field...all these wonderful conversations can take place over breakfast, snack time and or dinner...you just have to make it your priority and in so doing, you let your family know that they are your priority too.
Recent studies from federal, state and local agencies, focusing on youth risk behavior demonstrate that families who eat 4 or more meals together during the week and at least twice on the weekends, see a dramatic reduction in youth risk behavior. Children are less likely to experiment with drugs, alcohol and tobacco. Children who spend this quality time at the table have greater self esteem, perform better in the classroom and on the field and are better at forming healthy relationships with peers.
Family dinners do not have to be gourmet feasts...a special occasion dinner from time to time helps though...from burgers, fries and a side salad from the local fast food joint (skip the soda and ask for milk or water please) to a one pot wonder simmered all day...coming together at the kitchen table, on a picnic blanket or out on a picnic table ...not in the back seat of a moving car or sweating on the sidelines at half time...but a dinner together...as an independent activity is important for happy, healthy families.
My mother, a working woman used to make this crock pot roast for us and the left overs were chopped up to make a minestrone soup for later in the week...a two-fer!
Please enjoy...Spicy Italian Pot Roast
Ingredients
4 lb. beef rump roast
1/2 cup red wine
2 cloves garlic, minced
1/2 cup sliced mushrooms (I used to pick these out...yuck)
1 large onion diced
1 carrot, grated
Mix together the following seasonings and set aside
1 tsp, each: garlic powder, onion powder, dried oregano, dried basil, kosher salt
1/2 tsp, freshly ground black pepper
1/4 tsp. red pepper flakes
1 8 ounce can unsalted tomato sauce
2 tbsp. tomato paste
2 tbsp, flour
2 tbsp. softened butter
Optional: add 1 cup red and or green pepper strips to the pot 1 hour before the end of cooking time
Method
Season the roast all over with half of the seasoning mixture.
Place the roast in the slow cooker. (optional step...to really boost the flavor, brown the seasoned roast on all sides in a 2 tbsp, vegetable oil, in a large skillet over medium high heat then transfer meat and juices to the slow cooker).
Layer the mushrooms, garlic. carrot and onions on top of the roast.
Sprinkle the remaining seasoning mix over the mushrooms, garlic and onions.
Gently pour the wine and tomato sauce into the slow cooker.
Cover and cook on low for 10- 12 hours or on high for 4-6 hours. Meat should be fork tender.
To make a thicker sauce, remove the meat and vegetables to a platter and cover with foil.
Strain the liquid into bowl removing any fat and veggie bits; you can strain off and discard any fat that separates from the meat juices
Turn slow cooker to highest setting.
In the bottom of the crock pot, whisk together 2 tbsp. flour and 2 tbsp. softened butter until a smooth paste forms.
Add in the tomato paste and reserved liquid, whisking well to avoid lumps.
Cover and cook for 10 minutes and the mixture starts to thicken.
Return the meat and vegetables to the pot and reheat on high for 15- 20 minutes.
Serve with pasta or polenta.
Recommended wine: Chianti Classico
Two-fer...Minestrone Soup
Ingredients
1 cup of left over Spicy Italian Pot Roast, chopped
1 small onion, diced
2 carrots, diced
2 ribs celery with leaves, diced
1/2 cup shredded cabbage
1 medium zucchini and or summer squash, diced
2 cloves of garlic, minced
1/2 frozen peas
1/2 cup corn
1/2 cup lima beans
1 14 1/2 ounce can chick peas or kidney beans, rinsed and drained
1/2 tsp. fresh thyme
1 tsp. fresh parsley, chopped
1/2 tsp. dried oregano
Optional: 1/2 tsp. red pepper flakes
2 cups water
1 cup low sodium beef broth
1 cup low sodium crushed tomatoes
Method
Place all the ingredients except the zucchini and frozen vegetables into the slow cooker.
Stir to mix thoroughly.
Cover and cook on low for 10-12 hours (High 4-6 hours)
During the last hour of cooking, add the zucchini and frozen vegetables.
Taste and adjust seasoning.
Turn crock-pot on high for the remaining hour.
Ladle over elbow pasta and sprinkle with grated Parmesan cheese.
Garnish with fresh basil.
Enjoy with a salad and a loaf of crusty bread.
Recommended wine: Barbera d'Asti
Bon Appetit!
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