This is a great recipe for lobster stock but you can also use shrimp shells, clam shells, salmon skin, fish bones, heads etc. I was surpised to see it takes three hours as I’ve traditionally done mine for only two. I’m not sure how much difference it makes but if you have the extra hour, go for three!
Category: Recipes
Roasted Chicken Thighs
When you roast chicken thighs with the bone in and skin on the result is a much more flavorful meal. This recipe calls for adobo seasoning and pico de gallo so it has a Spanish flavor, but using different combination of seasonings and toppings you can achieve a wide variety of flavors.
Red Fork Beef Stew
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.
How to Parboil Brown Rice
This recipe on how to parboil brown rice is very useful for when you want to substitute brown rice for white rice in a one pot meal. Parboiled brown rice cooks in the same amount of time as regular long grain white rice.
Parboil Brown Rice Cooking Instructions
- Combine in a 2 quart saucepan – 1 cup brown rice and 2 cups water
- Stir lightly, bring to a rolling boil and reduce heat to simmer and cook for 15 minutes.
- Remove from heat and drain. If using within 2 hours you can leave it on the counter, otherwise refrigerate or freeze for later use.
Use in place of “long grain white rice” in any one-pot recipe.
5-Minute Power Breakfast
I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.
Red Fork Pot Roast
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend.
| Prep Time | 20 minutes |
| Cook Time | 3-7 hours |
| Servings |
people
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Ingredients
- 1 package Red Fork Pot Roast Slow Cooker Sauce
- 2.5-3 pounds Chuck roast
- 1 cups water or beef or vegetable broth
- 1 cup red wine or water; omit if using slow cooker
- 1 pound baby carrots
- 1 pound parsnips or potatoes
- 1 tablespoon olive oil
Ingredients
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Instructions
- Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
- Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
- Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
- Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
- Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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