Sunday Dinner

Sunday Dinner - Slow roasted pot roast in beer, maple dijon gravy or roasted sweet potato risotto

 

After high demand for the recipe on instagram, I’ve decided to post what I made for dinner tonight.  The pot roast recipe is from The Kitchn.  I’ve altered it a bit.  The risotto recipe can be found here.  This one has been altered too, so here’s what I did.

 

Pot Roast

1 4-5lb. Beef Chuck Roast

3 onions, sliced

10 mushrooms, sliced

handful of baby carrots

1 bottle of beer

1 tablespoon dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

salt & pepper

olive oil

Heat a few tablespoons of olive oil in a cast iron pot.  Pat meat dry on all sides.  When pot is hot, sear meat for 10 minutes on first side and about 5 minutes on the other side.  Move the roast to the crock pot.  Add sliced onions, mushrooms and carrots to the cast iron pot and add more olive oil if necessary.  Stir and cook for about 5 minutes or until onions are translucent.  Add a few tablespoons of beer to the pot to deglaze and scrap up any stuck on goodness. Transfer veggies to crock pot.  In a separate bowl mix together remaining beer, dijon, syrup and vinegar.  Pour over meat and veggies.  Add salt and pepper.  Cook on low (if possible) for 10 hours.  I cooked it on high for 4 hours and it still fell apart.

For the Risotto, I was super tired by the time it came to make this, so I decided to use quick cooking rice.  I used beef stock instead of chicken and beer instead of white wine.  I typically make this recipe with red wine and beef stock, but switched it up tonight.

1 cup quick cooking white rice

1 sweet potato, chopped

1 shallot, chopped

2 garlic cloves, minced

3-4 cups of beef stock, warm

1 bottle of beer

salt & pepper

olive oil

Preheat oven or toaster oven to 400 degrees.  Toss chopped sweet potato in olive oil, salt and pepper and put on a lined cookie sheet.  Bake for 30 minutes.  Meanwhile, in same cast iron pot I browned the meat in, I add a few tablespoons of olive oil and bring to a medium high heat.  Add shallots and stir for about 2 minutes or until translucent.  Add garlic and saute for about 30 seconds.  Add rice and stir to coat.  Add more olive oil if necessary.  Add in bottle of beer and stir continuously until bottle of beer is absorbed.  Add broth, spoonful by spoonful as the rice absorbs the liquid.  When sweet potatoes are done roasting, put into food processor and make into a mash/paste.  Add the sweet potato paste to the risotto and add the last spoonful of broth.  Mix together for a few minutes to make sure the sweet potato has spread throughout risotto.

To plate, put a small layer of risotto and add meat and veggies to the top.  If you’re like me and you love gravy, get a spoonful of the liquid from the crockpot and top your meal with it.

Voila!

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Keeping myself busy

IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

 

To keep myself busy over the last few days while I anxiously await transfer day, I have been cooking up a storm.  I’m trying to use more healthy fats and eat more whole grains.  I made one of my favorite soup recipes from William-Sonoma’s ‘Soup of the Day’ cookbook.  It was the only cookbook I registered for when we got married.  YUM!  Here’s a look.

IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com  IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com  IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

And I got to use my immersion blender, which is always fun.   IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

 

Then we did two nights of burgers on wheat rolls.  Night 1: Mozzarella stuffed burgers.  Night 2:  Mushroom, bacon, swiss burgers.

IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com   IVF Diet - Our Plans Have Changed Blog.  TTC Infertility www.ourplanshavechanged.wordpress.com

 

Everything is really tasty and it took up some of my time to make it, but not enough.  I’m really anxious.  My blood work came back ‘excellent’ today.  I should receive a call tomorrow to let me know what time my transfer will be on Thursday (if there will be one).  There is always a chance that our embryos would have stopped dividing or that they may be lagging behind where they should be, though it’s not likely.  I’m just trying to keep myself distracted.

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Fertility Diet Plan

I’ve been doing a lot of reading lately and have found articles suggesting the perfect diet for fertility and/or IVF success.  While I don’t believe that eating any magical foods will unblock my tubes, I do think that eating healthy could up our chances of having a successful IVF experience.  I found an article stating that the live birth rate could be up to 3x as high for women who eat avocado during IVF.  I should’ve probably started this by saying I am not a dieter, I do not wish to lose weight or eliminate any particular thing from my diet.  Food is my love language.  I’ve said it once and I’ll say it again.  I enjoy food, all kinds, including sour patch kids and Wendy’s.  Get over it.  I think the most important part of ensuring that I’m eating better is cooking at home.  We find that our food tastes better than what we spend 2-3 times the money on to eat out at a restaurant and we can control the butter, salt and fat contents if we make it ourselves.  Here’s what I’m eating this week.

Breakfast: Blueberry Power Muffins – I found this recipe on pinterest for blueberry muffins with oats and greek yogurt.  I used whole wheat flour instead of white flour, added walnuts and used plain greek yogurt and added honey.  These were very easy to make and with blueberries, oatmeal, greek yogurt, whole wheat and nuts you can’t really go wrong.  (just ignore the fact that butter and sugar are included)

Blueberry Power Muffins

 

Lunch: Guacamole Salad and Chicken Salad

Here’s the recipe for the Guac Salad.  I don’t have a picture of it yet because I’m going to make it each day at lunch so my avocado doesn’t turn.  The Chicken Salad recipe, I found here.  It calls for greek yogurt instead of mayo and I left out the cranberries.

Chicken Salad with Greek Yogurt

Snacks:  Veggies and Dip.  I love veggies and dip, it is a staple in my house.  I like cucumbers, tomatoes, mushrooms, peppers, celery and broccoli.  I use a 16 oz. container of Sour Cream (full fat).  I’ve read conflicting articles about low fat dairy vs full fat when trying to conceive.  I mix it up.  All the greek yogurt I eat is low fat so I do full fat for everything else and 2% milk.  I buy Hidden Valley Ranch Dip Mix and mix it all up and viola, all done.  It’s easy, it’s yummy and it’s not all that bad for me.  The dip only contains 10% of your daily sodium.

Veggies

Ranch Dip

Dinner:  Grilled Turkey Meatballs with Whole Wheat Linguine and Tomato/Basil/White Wine sauce plus Olive Loaf and Oil for Dippng

I made the meatballs with ground turkey, onion, breadcrumbs, hot sauce, Worcestershire, A1 and some scallion pepper seasoning.  We discovered last week that you can grill them and they’re super yummy.  I used jarred tomato basil sauce and added white wine and put it all over whole wheat linguine.  We also have a loaf of 3 olive bread so I grabbed a chunk and made a bowl of olive oil, minced garlic, pepper and crushed red pepper for dipping.

Grilled Turkey Meatballs

Olive Loaf and Dipping

Whole Wheat Linguine with Turkey Meatballs and Tomato Basil Sauce with White Wine

 

Here’s to being as healthy as I can be!

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