Sirloin Tip Roast

I massacred these roasts for years, and then discovered that I was cooking them wrong.  Here's what I do now!

Ingredients:
3-4 pound Sirloin Tip Roast
1 Tablespoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 Tablespoon olive oil

Method:
Mix the salt, herbs and olive oil together and let sit for a few minutes, then rub the roast with it.
Place the roast on a rack over a roasting pan or cookie sheet.  Whatever you have is fine.
Roast in a pre-heated 350* oven about an hour or an hour and a quarter, or until the internal temperature reaches 145* or higher. Whatever your choice of "doneness" is.

Let sit covered for 15 minutes before carving.

Black Bean Chili

Great chili pot for fall and winter!  Using black beans from your freezer makes it a really fast dinner.

Ingredients:
8 cups of Awesome Black Beans (Freeze the remainders)
2 pounds stew meat, cut in 1/2" pieces, browned
2 quarts chicken broth
1/2 teaspoon chipotle chili powder
1 - 15 oz. can organic chilis and tomatoes (I use Trader Joe's)
1 teaspoon ground cumin
1 Tablespoon leaf oregano
Handful of fresh cilantro leaves, chopped
salt and pepper to taste

Method:
Combine all ingredients in a soup pot and bring to a boil.  Reduce heat and simmer for 30 - 45 minutes to blend the flavors.

Chili

Great on a fall or winter evening!

Ingredients:

2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth

Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste

Method:

Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.

I serve this with cornbread.

DIY Sausage Seasoning

Trying to find a seasoning for my own sausage was a challenge.  This is what I finally came up with.  It can be used with pork, chicken or turkey.

Ingredients:

2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt

Mix all together and store in a 4 ounce shaker bottle.

I use 1T per pound of meat.

Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.

Greek Lentil Soup

This one is a copy-cat from a local bakery and cafe.  I had it a few times there, and just really enjoyed it.

How to:

4 cups green lentils, soaked in filtered water and 1 T raw apple cider vinegar, lemon juice or whey, for 12-24 hours.
2 quarts chicken broth 
1-2 quarts filtered water

Drain soaked lentils, add to a stock pot with 2 quarts chicken broth and 1-2 quarts filtered water (or all broth).  Adjust liquid during cooking.  The consistency of the soup should be loose, not dense.

Bring to a boil, skim the foam, reduce heat and bring to a simmer.  Total cooking time is 45-60 minutes.

Meanwhile, get the veggies ready:

Butter and olive oil for sauteeing
1 medium sweet onion, chopped & sauteed in butter and olive oil til almost carmelized
4 medium carrots, chopped & sauteed in butter and olive oil
1/2 - 8.5 oz. bottle of sundried tomatoes, chopped
4 green onions, sliced
4 garlic scapes, sliced & sauteed (or a head of minced garlic)
3-4 cups fresh spinach, chopped
2 t fresh oregano, chopped
1 T fresh peppermint, chopped
Salt and pepper to taste

Add the sauteed onions and carrots to the soup pot.
Add sundried tomatoes.
Continue to simmer until about 15 minutes til the end of cooking time.
Add the green onions, garlic scapes, spinach and fresh herbs and continue to simmer for another 15 minutes or so.
Adjust seasonings and serve.