A Roast for Two Turns into Another Dish

Many people think that cooking a roast is something you do for a group of four or more, but cooking a roast for two (or even one!) gives you the advantage of enjoying that classic Sunday dish that your Mom made, as well as some great leftovers for the week.  I always try to buy roasts when they are on sale and freeze them so I have one when the mood strikes me.  I have been successful buying roasting chickens, roast pork and roast beef of different cuts on sale in a size suitable for about 4 people, which gives that initial delicious meal, as well as creating tasty leftovers for the week.

A couple of Sundays ago, we had a lovely Prime Rib for two with Yorkshire pudding, steamed green beans, and salad.  My Mom’s Yorkshire Pudding is the best, and I struggle to get mine as nice as hers.  In this picture, you’ll see that I did a pretty good job!  As a kid, I loved anything with gravy and as an adult, I have learned I can enjoy a roast very much without gravy, but this frigid January weather calls for some delicious warm gravy!   I made the gravy from scratch using the Gravy without drippings recipe that I mentioned in an earlier post.  I added my drippings at the end.

Prime rib and yorkshire pudding (2)
Prime Rib Roast, with Yorkshire Pudding, Steamed Green Beans and Gravy Without Drippings

Whenever I prepare a roast, I use my Mom’s method, along with some tips I have learned along the way from reading cook books and food websites.  My Mom always put pieces of garlic cloves inside the roast and made a paste with dry mustard and a little water that she spread on top of the roast.  Just take your knife and make a few holes in the roast then stuff the hole with a piece of a garlic clove.  Add a little water to dry mustard, whisk and spread on top.  Here’s what it looks like.

I cook the roast at higher heat, about 425 degrees for approximately 20 minutes to seal in the flavour.  Then I turn the heat down to about 325-350, depending on your oven, to finish the cooking.  Check the weight of your roast and refer to a roasting chart to know approximately how long to cook the roast to your liking before you begin.  Always, always use a meat thermometer.  It allows you to monitor the cooking and be sure that you are removing the roast from the oven at the right time.  We like medium rare beef, but your meat thermometer will help you achieve your desired ‘doneness’.

Although there is nothing wrong with eating the very same meal as leftovers, I always like it when the leftovers can be turned into a different dish.  Continue reading “A Roast for Two Turns into Another Dish”

Sunday dinner and this week’s cook ahead dinner

We know eating well is important to our individual health and we also know that family dinners around the table are an important connection for our kids and for all of us.  Sharing our successes, plans and worries always seem easier when it’s over a meal.  In our busy lives, it can be challenging to find that time to sit and connect over food.  Part of the challenge is about finding the time to plan these meals.  If you read my “about” page, you will see that one of the goals of this blog is to demystify delivering great food to your family.  You don’t have to be an expert – you only have to find simple ways to prepare good food, to plan ahead, and to cook with love!  Even if you can only do this once a week, you and your family will benefit, and it will get easier as you get into the routine.
My husband and I have worked for many years in very busy careers that often involved night time commitments as well as a full work day.  Getting together to connect over a meal, even for an hour, was always really important for us and we felt it was important for the health of our personal connection with each other.  We both came from families that also shared these values and we wanted to hold onto that connection time in this busy, modern world.  We have both since retired from our work, which is why I now have the time to blog about all of the cooking and food prep we have done over these many years and continue to do today!
The secret for us to have a week of enjoyable and healthy eating is to cook a sort of traditional Sunday dinner that involves simple preparation and could cook in the oven without much attention.  That allows us time to do other things while the dinner cooks.  We always make a big enough portion to generate another meal in the week, and on the same day, we prepare a one-pot dinner that is enough for two meals.  Sometimes that’s a crockpot meal and sometimes it’s a one-pot dinner that cooks on the stove at the same time as the dinner in the oven.  That’s four nights of dinner with only a few hours of prep on the weekend (or whenever is convenient for you!).  When we were working, our fifth night was ordering pizza!  Since we’ve both been retired, the fifth night is usually a fish dinner.  (Yes, we still have pizza from time to time!).
This week’s Sunday dinner was oven roasted pork, roast potatoes (which is a staple for us, and a historical family favourite of mine!), steamed green beans and a side salad.  When we cook like this, my hubby usually prepares the potatoes and the salad.  Typically, I prepare the roast and the vegetable side dish.
roast pork potatoes green beans
Oven Roasted Pork with Roast Potatoes and Green Beans

The make-ahead meal for the week gets done at the same time and usually, we share the chopping duties for that dish.  Since it’s a one-pot dinner, we want to get as much goodness in the meal by having a variety of vegetables in there.  That way, we only have to use one smaller pot to heat up our portions for the next meal.  This makes weeknight prep and clean up a breeze.  This week’s make-ahead is Black Bean Chicken Chili that was assembled for the Crockpot and then cooked the next day while we were busy with our weekday activities.  We’ll add a salad and maybe some garlic bread too!  But if you don’t have time for the salad and garlic bread, don’t worry the Black Bean Chicken Chili has all the food groups you need and warms the tummy on these colder days.

Black Bean Chicken Chili
Black Bean Chicken Chili
Once you get into a rhythm of thinking about two dinners you could make that would each generate leftovers, you’ll have the week beat and you’ll have healthy, delicious food that is easily prepared, leaving you time to be in the moment and connect with those you love!
Be well and enjoy…
the Every Day Home Gourmet

I love food and want to make it easy for everyone to eat great, healthy meals!

There are no real secrets to eating healthy.  There is a lot of information out there, but for me, it’s about balance, flavours, and routine.  You need to have a good routine to set up your week to eat well, otherwise, you have to resort to options that are quickly available, which may be tasty, but certainly not the best nutritional value for you and your family.  My hubby and I take a few hours each Sunday to do a little cooking ahead that make our lives easier all week long.  On Sundays, we usually make a dinner that we eat that night and also creates enough leftovers for another meal, and then we usually make a one-pot dinner which cooks at the same time.  That will be dinner for at least two nights in the week.  So, with one and a half to two hours of prep, we have four nights of dinner already sorted out!  Yes, it’s two hours on a Sunday, but you will be so thankful you did this all week long!  We also had a fresh salad to most every meal.

Last week, we did a roast chicken, roast potatoes, roasted beans, and salad.  That was Sunday dinner and we knew it would be another dinner that week too.  While the all of those pieces are roasting for about an hour to an hour and a half, you can connect with the kids, read, do chores or have a bath!  While you do this, the house fills with a lovely aroma that might remind you of your Sunday dinners growing up!  At the same time, we often prepare a dish that will cook in the crockpot for Monday that will also be good for at least two dinners.  So, if you are counting, we’ve now taken care of four dinners with one and a half to two hours prep per couple!  Last week our make-ahead meal was a pot roast, which gave us dinner for two nights!

Because I love to add lots of veggies to everything, we had lots of veggie leftovers from the pot roast in a delicious broth, even after two dinners.  It seemed a waste to just throw it away just because there were only a few bits of meat left, so I got the idea to turn my delicious Pot Roast leftovers into an equally delicious beef and barley soup.

Beef barley soup from left over pot roast


I boiled up a half cup of pearl barley and threw it into the veggies and broth and then we had a few great lunches over the next few days!

I always try to add a lot of veggies to my meals for a number of reasons:

  • to get more goodness into my body. We all know that eating a wide variety of veggies is very good for our health
  • to get more goodness into the dish I’m preparing. Veggies add flavour, colour and interest to the dish

So, a little prep and a little creativity with simple ingredients will give you lots of great meals…be well and enjoy!