Crock Pot Roast Beef With Gravy

This is a wonderfully easy recipe to make it is full of flavour the meat is so tender and it fills the house with a gorgeous smell while cooking. I made this for the swap I am in this month and it was so good. I really couldn't believe you get something so tasty with such simple and so little ingredients. I cut back on the meat weight as I was only making for 4 but followed the other ingredients as stated. I served mine with corn on the cob, stuffing balls, roast pumpkin and mashed parsnip rounds, the gravy at the end is o good poured over everything. If you would like to see more photos or read more reviews of this recipe please click here.

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Ingredients

4lbs Boneless sirloin tip roast
1/2 Cup all-purpose flour, divided
1 (1 1/4 ounce) Envelope onion soup mix
1 (1 1/4 ounce) Envelope brown gravy mix
2 cups water

Method

1. Rub roast with 1/4 cup flour. I browned my meat all over at this stage in a pan just my preference.

2. Put roast in crock pot.

3.In a bowl, combine soup and gravy mixes and remaining flour.

4. Stir in water until blended.

5. Pour over roast.

6. Cover and cook on low for 6-8 hours or until meat is tender.

All photos taken by me unless otherwise stated.

Grilled Halibut with Tamarind Stir-Fried Vegetables

I have been cooking more low carb meals lately as per my hubby's request not wanting to eat too many starchy carbs in the evening. I have been switching out with just 1-2 meals a week containing a higher carb content. Whilst I have seen what following a low or no carb diet can do, as far as quick results in weight loss, as opposed to following just a balanced eating plan which seems to take forever for results to be seen. I am not a big fan of low carb diets

I think everyone needs to watch their carbohydrate intake as too many carbs are not good, especially those that come from sugars, because if the body can not burn off this extra energy, it is stored as fat. It is also the same, in that you can follow a virtually no carb diet like the Atkins and again dramatic weight lose which I have noticed more predominate in men than woman.

A diet that is low in carbs but high in fat is also not good for you or sustainable on the long term basis. I think balance is best, I prefer to cook as low carb as possible with, as I said earlier those couple of nights a week adding more carbs to the meal. Making for a balanced diet that is also nutritious but allows for those naughty times of fattening desserts and high fat cream sauces, as I think this helps the body, to not get in a routine of always eating the same thing which I think slows down weight loss.

Changing to a healthier balanced eating plan will see weight loss results in the beginning as your body is not used to eating healthier. Sticking with same foods all the time I think results in a slow down or what appears to be a stop, whereas if you shock the body once a week with a naughty day it helps with continued weight loss and maintenance of desired weight once goals have been achieved. These are all my opinions and observations I have noted over the years through trials I have done and are not medically based or taken from a proper nutrition expert so take them as you like.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon peanut oil
2 Halibut fillets

Marinade

50ml Soy sauce
2 Tablespoons rice wine vinegar
2 Cloves garlic, crushed

Vegetables

1 Tablespoons Peanut oil
2 Teaspoons grated fresh ginger
2 Cloves garlic, crushed
2 Red chilies, chopped finely
1 Red pepper, sliced thinly
1/2 Cup water
1/2 Teaspoon chicken stock granules
2 Tablespoons oyster sauce
2 Tablespoons brown sugar
1 Tablespoon tamarind concentrate
500g Baby bok choy, chopped coarsely
200g Bean sprouts
4 Green onions, sliced thinly
1/2 Cup loosely packed coriander leaves

Method

1. Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.

Vegetables

1. Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.

2. Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.

Fish

1. Remove fish from marinade and discard marinade.

2. Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min's a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.

To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.

All photos taken by me unless otherwise stated.