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 Cooking With Singer

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weddingsinger
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PostSubject: Cooking With Singer   Sun Oct 10, 2010 9:08 pm

I'm trying to plan my meals for the entire week to cut costs and save time (you'll notice you only cook the first day, all others you, at most, reheat the beef). The idea is that the roast I make on Sunday can be used in several different recipes. Here is my first attempt. Our local grocer has Sirloin Tip Roast on sale, so I'm using that. All beef portions are 4oz per person per meal. I recommend cooking while listening to the new Aloe Blacc Album (very R&B). Buy the album on Amazon or Watch the video

Groceries: Roast (1lb per person); red potatoes (1 per person); carrots (1 per person); 1 onion; 1 green vegetable (peas, broccoli, or green beans); romaine or leaf spinach (for sandwhich); 1 bell pepper; tomatoes; cucumber; tortillas; cheese; maybe pita bread

1st Day: Pot Roast with potatoes, carrots, onion, green veggie.. Use half or less the veggies you usually would. Most of the roast will be used for other recipes. Cook all in oven (I use a cast iron pot) at 200F for 3.5 hours. After portioning dinner, I cut off the roast beef slices for next day, and cut remainder into fajita meat strips.

2nd Day: Best F'cking roast beef sandwich you've ever had. Romaine, tomato, etc. Use any leftover gravy from pot roast pot (if there's a decent amount, put it in frying pan, and gently reheat the roast beef in it). Bake your own bread (no, seriously) if you want to see the light. Takes 10 minutes of work (though 2.5 hours of time) and no special gear. See this recipe.Cheap, delicious bread

3rd Day: Beef Fajitas.

4th Day: Either Kabobs (and rice?) or Pita sandwich with romaine, tomato, cucumber, a little red wine vinegar, etc.

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tripl_b
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PostSubject: Re: Cooking With Singer   Mon Oct 11, 2010 2:19 pm

I wish I was this organized.
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weddingsinger
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PostSubject: Re: Cooking With Singer   Mon Oct 11, 2010 5:52 pm

So do I, that's why I started doing this. And if I'm going to, might as well share and you don't even have to try. Just use my list, change any dish you don't like. Leftovers don't go to waste, I save money and time. The food is better. Think on it.

To make a roast, it took about five minutes of prep (not counting preheating the oven). When it's done, I spent $6 on 2.5 pounds of fantastic roast beef, much better than the sandwich meat I could buy at the store. The bread took around fifteen minutes, I made two loaves, and it was fantastic.

P.S. My fast prep roast recipe is: just enough vegetable oil to cover bottom of pan, chop up the onion and some garlic, toss it in, rub roast with just a little oil, sprinkle salt, pepper, cumin on roast. Add about 1/2 cup beef stock (water and a bullion cube). Toss in any veggies you want. At least do potatoes. When they come out of the oven, they mash really well. 3.5 hours in the oven at 200F.

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