He must have had some brownie points stashed away somewhere for me to have even entertained the idea of a succulent and mouthwatering beef pot roast that particular evening. If you have been an ardent follower of Safari of the Mind, you will know that I’m talking about my husband, Bert. It’s not very often that I cook a beef pot roast these days, but don’t get me wrong, we both love it, but for health reasons I try to limit our beef intake. You should have seen his expression when I pulled this out of the oven! I can’t tell you how moist and flavorful this one pot wonder was. The prep work didn’t take too long either, and then, wham, boom, bang in the oven it went with all those flavors, perfuming the entire house. I literally threw splashes of red wine in the pot without measuring, and wow, this was a winner! Inexpensive cuts of beef are best for pot roasts.
There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket. I don’t know anyone who has an aversion to lentils do you? Red lentils in particular cook in no time and in under 20 minutes, you’ve got comfort in a bowl. Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.
Cooking chicken is just so versatile don’t you think? You bake, barbecue, stew, curry it and you get a comforting meal at the end of the process. This particular chicken would be good enough to eat on a weeknight, but also on special occasions or when you invite company. I loved all the colors as I kept adding layer upon layer of taste and tang. Oranges are popular this time of the year, I’m especially partial to the navel oranges, they are always so sweet and tasty. The oranges in this dish definitely upped it a notch and made a beautiful presentation don’t you think?
It seems like I’m forever talking about the weather on my posts, but doesn’t it make such a difference when the weather is “just right”? What exactly do I mean by “just right”? Well, here’s my version of “just right”. Cool mornings, warm and sunny afternoons, beautiful evenings and nippy nights. It seems like we’ve had a lot of that lately in our neck of the woods. However, the down side? The Fall hasn’t been as magnificent as in past years, that’s probably because we’re almost at the end of October, and we’re still experiencing summer temperatures. But soon that will all change I’m sure.
Yes, you can almost smell Fall in the air……..I say almost because we’ve unexpectedly had temperatures climbing into the 80’s for the past week and we’re even expecting 90’s by the weekend. Still, what’s lovely about this time of year are the cool nights. Don’t you just love sleeping with the windows wide open listening to the cicadas and crickets calling in the night? I know I do, they almost lull you to sleep. So this is the countdown for Fall inspired dishes.
No, it’s not St. Patrick’s Day, and by golly it’s not even Fall or Winter, but my taste buds were crying out for some comfort food. I do love the simplicity of summer cooking, you know fresh veggies, using the outdoor grill etc. However, there’s nothing quite like a bowl of comfort and this Irish Pork Stew ticked all the boxes for my husband.. I’ve mentioned before that I’m happy with a fish and vegetarian diet these days, but I like to cook a good hearty man’s stew for hubby every so often. This definitely ticked all the boxes for him 🙂
After trying this popular Indian potato curry in a creamy and delicious spiced yogurt gravy, I wondered why I had never tried preparing this dish at home….well that’s not until last week. It is known to be popular in the Kashmiri region. Knowing how much my husband loves potatoes, I knew this would be a treat for his taste buds. The authentic way of cooking Dum Aloo is to cook it under pressure. The edges are sealed with a dough to ensure that no steam escapes, but naturally I took a short cut 🙂