Slow cooker rump roast

Dear Reader,

Slow cooker Rump Roast with vegetables and gravy. Served with lentils, baby green peas, potato, and mushrooms.

It’s a cold, cloudy day in Canberra, with a maximum forecast temperature of eight degrees Celsius today. That’s 46 °F for any reader in the USA, Liberia, and Burma.

It felt like a good day to have the slow cooker on as well as the heating.

While grocery shopping this morning, I saw a nice lump of rump which looked like it would be perfect for this week’s meal planning.

I hope wherever you are, that you are warm and comfortable.

Have a good weekend.

Gaz

Ingredients

  • Rump roast
  • Barbecue sauce
  • White onion
  • Beef stock
  • Lentils
  • Potato
  • Instant gravy
  • Baby green peas

Instructions

Slow cooker

  1. Empty a tin of lentils into the cooking vessel.
  2. Lay the rump roast on the lentils.
  3. Cut a potato in half and place it into the cooking vessel.
  4. Cut the onion in half and put it into the cooking vessel.
  5. Squirt a good glug of barbecue sauce into the cooking vessel.
  6. Add a cup of beef stock to the cooking vessel.
  7. Cook for eight hours.

Baby green peas

  • Cook the frozen peas with microwave radiation.

Instant gravy

  • Prepare as per the instructions for use on the packaging.

Plating up

  1. Divide the rump into pieces for meal planning for the week. My plans include a pasta dish, some cold slices and salad for lunches, and perhaps a noodle soup.
  2. Divide the lentils and keep some aside for dinner putting the rest into a container.
  3. Slice a small piece of beef and put it onto a warmed dinner plate.
  4. Serve a spoon of lentils and the potato onto the dinner plate.
  5. Put the baby green peas onto the dinner plate.
  6. Pour the gravy over the meat and vegetables.
  7. Give thanks to the Lord for wages earned to buy food, cook food, and eat food to nourish my body and my enjoyment.

This week’s highlights in life

  • Work has been good. I remain blessed to work with amazing people. 
  • It’s reassuring to see people in Canberra more aware of their health and safety and cognisant that the δ (delta) variant must be respected. This week, I read a paper that revealed that the viral load associated with the δ variant is about 1000 times greater than with the original virus recovered from the beginning of the pandemic. Without wanting to be morbidly crass, I’m in awe of the biology of SARS-COV-2 and the ability of this virus and the infection it causes (COVID-19) to change and adapt. I’m sure if I wasn’t in a sequestered, safe bubble, like Canberra, I’d be feeling more anxious and worried. ^
  • It’s been worrying seeing what has been happening in NSW, Victoria, and Queensland.
  • I started reading John Owen’s Overcoming Sin and Temptation. This book is a collection of three of Owen’s seminal works on the “Of the Mortification of Sin in Believers”, “Of Temptation: The Nature and Power of It”, and “The Nature, Power, Deceit, and Prevalency of Indwelling Sin”. It’s a challenging read in a couple of ways. Owen writes in an archaic style, and the subject matter penetrates deeply. 
  • I’m also reading Tim Keller’s Prayer: Experiencing Awe and Intimacy with God. The two works are complementary, in my opinion.
  • I received a bunch of fresh free-range eggs from a friend this week. Fresh eggs are the best!

Final thoughts

  • Have you enjoyed fresh free-range eggs? How do you like to cook them?
  • How have you been coping this week with the pandemic?
  • Are you in an area where the δ variant is circulating in your community?
  • What’s the weather like where you are at the moment? Let me know in the comments how you’re enjoying the weather (or not).

^The Bible App I use today presented me with Proverbs‬ 12:25‬. (‭ESV)‬‬

“Anxiety in a man’s heart weighs him down, but a good word makes him glad.”

Oven-baked salmon with creamed spinach and mushrooms

It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪

Oven-baked salmon with creamed spinach and mushrooms
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Oven-baked southern fried chicken thigh with peppery kale sprouts and mozzarella filled portobello mushroom

Oven-baked southern fried chicken thigh with peppery kale sprouts and mozzarella filled portobello mushroom
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Leftover refrigerated pizza dough with ham, bocconcini, ham, and Kalamata olives

A blogger friend reckons if I leave pizza dough in my refrigerator for a week or more it will sour and the pizza base will have a sourdough-like taste. So this is an experiment. I am enjoying this pizza dough venture 😃🤤 I’m grateful to my friend GC for getting me on to it.

What I didn’t expect was how much gas was formed by the yeast as it fermented carbohydrates. If I remember my chemistry it should be carbon dioxide so I’m sorry for contributing to a little more CO2 in the atmosphere.

Pizza dough bubble after a week in the refrigerator
Pizza dough bubble after a week in the refrigerator

When I pierced the bag, there was definitely yeasty goodness feelings as I could smell the yeast. I don’t know that the pizza base tasted any different. It was nice and crisp and I really enjoyed it. This was a mighty fine pizza.

Continue reading “Leftover refrigerated pizza dough with ham, bocconcini, ham, and Kalamata olives”

Deboned pan-fried chicken thigh with broccolini and kale sprouts

I’ve now finished all the pizza dough and other leftover stuff from the weekend. I’m back to the regular weeknight routine of chicken. I’ve been mixing things up and alternating between thigh meat and wing meat lately. This week, it’s thigh meat.

Deboned pan-fried chicken thigh with broccolini and kale sprouts
Deboned pan-fried chicken thigh with broccolini and kale sprouts
Continue reading “Deboned pan-fried chicken thigh with broccolini and kale sprouts”

Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale

Have you ever mixed chicken and Spam together? It’s a great combination. To keep it healthy, I added kale (cooked in butter).

Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale. Gary Lum.
Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale.
Continue reading “Pan-fried deboned chicken thigh and drumstick with Spam, mushrooms, and kale”

Corned beef with mushrooms, corn, peas, and avocado

Yay, it’s Friday. I got home and grabbed tins of corned beef, mushrooms in butter, and corn. I had frozen baby green peas in the freezer and some spinach leave on their last legs in the refrigerator.

Corned beef with mushrooms, corn, peas, and avocado. Gary Lum.
Corned beef with mushrooms, corn, peas, and avocado.
Continue reading “Corned beef with mushrooms, corn, peas, and avocado”

Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.

Hmmm…long day. I woke up at 2 am and didn’t get back to sleep.

Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges. Gary Lum.
Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.
Continue reading “Pan-fried salmon with mushrooms, avocado, and tomatoes. Served with lime wedges.”

Pan-fried salmon with creamy mushrooms and avocado

I’m stepping up my salmon game. Rather than once a week on a Monday, I’m thinking I’ll have it on Sunday more regularly.

Close up. Pan-fried salmon with creamy mushrooms and avocado. Gary Lum.
Close up. Pan-fried salmon with creamy mushrooms and avocado.
Continue reading “Pan-fried salmon with creamy mushrooms and avocado”

Leftover lamb rump with creamy mushrooms and avocado

It’s hump day but really all the days are melding.

Tonight I used some leftover lamb rump from the weekend.

Ingredients

  • Leftover lamb rump
  • Spring onions
  • Mushrooms
  • Tomatoes
  • Spinach
  • Butter
  • Cream
  • Avocado

Instructions

  1. Slice the spring onions and mushrooms and sauté them.
  2. Chop up some leftover lamb rump and toss that into the frypan along with some cherry tomatoes.
  3. Put on a lid for five minutes.
  4. After five minutes, remove the lid and add in a handful of spinach leaves plus a knob of butter and some cream.
  5. Serve on a plate with some diced avocado cheek.
  6. Eat and enjoy.
Leftover lamb rump with creamy mushrooms and avocado. Gary Lum.
Leftover lamb rump with creamy mushrooms and avocado.