Sunday Prep Take 1! Pot Roast, Vegetarian Enchilada Casserole, Pumpkin Bread, Pear Salad, Potatoe Leek Soup

Ahhh collapse! After an exhausting sleepover with our five god-kids, I had to then go to church, study, make meals for this week, then study some more. Well my long day of cooking has paid off. Here's the menu for this week: Pot Roast, Potato Leek Soup, Vegetarian Enchiladas, Pumpkin Bread, and Pear Salad.

Did I mention my goal is to weekly make massive amounts of food on Sunday's b/c my classes do not end till after 8pm which leaves little time for cooking and a very hungry tummy??? Well here are the results of today's endeavors!

One of My Favorite Pear Salad (compliments of Mama Shu (motherinlaw)) Which led to me posting my pear earrings on Etsy.
Toss:
Lettuce
1 pear
1 avocado (optional)
1/2 c coarsely chopped candied walnuts or pecans
To candy, put nuts in pan over med low heat, sprinkle with 2-3 T sugar, toss till melted
Green Onions

Salad Dressing:
1/3 c olive oil
3 T Red Wine Vinegar
1 1/2 t sugar
1 1/2 prepared mustard
1 clove garlic
1/2 t salt
Fresh Black Pepper

Pot Roast (compliments of Mom)
1 Roast
2 cans of beef stock or two boullians w/4 c water
Potatoes ( I used baby reds, no need to peel)
2 onions
Carrots
Thyme
Flour
Salt/Pepper
Red Wine
1-2 T Corn Starch Ace loves my cooking:)

Sprinkle Roast w/flour, salt & pepper. Brown roast on medium on all sides with 1/2 onion. Add water or stock. Sprinkle in thyme and wine. Simmer for 3 hours/till tender. Add carrots and potatoes at the last 20 minutes to cook. Remove meat, carrots, and potatoes. Mix cornstarch with water till smooth then slowly stir into broth to thicken the gravy.

Pumpkin Bread (joy of cooking)

Pre-heat oven to 350. Grease a 9x5 in loaf pan. I doubled the recipe and stuck the extra in the freezer.

Mix in a bowl.
1 1/2 c flour (I mixed half white/half wheat)
1 1/2 ground cinnamon
1 t baking soda
1 t salt
1 t ground ginger
1/2 t nutmeg
1/4 t ground cloves
1/4 t baking powder

Cream:
6 T unsalted butter ( i usually use salted and decrease salt)

Add and beat at high speed:
1 1/3 c sugur or 1 c sugar w/ 1/3 c packed brown sugar

Beat in 1 at a time: 1 egg

Add and beat on low speed just till blended:
1 c pumpkin puree (if you don't know how to roast pumpkin ask me)

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low & scraping sides with spatula

Fold in: 1/2 c coarsely chopped walnuts or pecans & 1/2 c raisins

Cook 1 hr or till toothpick comes out clean. Let cook 5-10 mins before removing.

Potato Leek Soup
Cook on low till tender but not browned (apprx 20mins):
3 T butter
4-8 leeks (if you have less just add an onion)

Add:
4 medium peeled and chopped potatoes
6 c chicken stock or veggie stock

Bring to boil, reduce heat and let simmer till potatoes are tender. Puree. Season with salt and pepper. Add 1 c of milk or heavy cream. Can serve hot or cold. Make sure to serve with crusty bread and butter!



Vegetarian Enchilada
Fills 7 flour tortillas

Saute:
1 red onion
2-3 habenero chiles
2-3 cloves garlic

Add 2 T flour

Slowly stir in 1 1/2 c water
Add 1 can green chiles
Add sour cream and green enchilada sauce to taste.

Roast Mexican peppers (I don't remember the real name, i got them at the market)

Rinse 1 can of Kidney/black or whatever beans

In 1 tortilla spoon in some beans, lay down some roasted peppers and approx 1/2 c sauce, sprinkle with cheese. Repeat for other 6 tortillas.

Place in 9x13 pan. Pour remaining sauce over tortillas. Sprinkle with cheese.