A dinner George would like

[Mik]

Nice local chuck roast, in the Instant Pot with wine, cream of mushroom soup, Lipton Onion Mushroom Soup mix, a little water and half a pound of mushrooms. Will be served over mashed potatoes with big roasted carrots.

[George K]

Sounds comforting.

Recently, for recipes that call for cream of mushroom soup, I've been using golden mushroom. A bit richer, not as "mushroomy" of a flavor.

That's a LOT of 'shrooms, though, isn't it?

Roasted carrots? Do tell....

We're having turkey that I pulled out of the freezer, along with mashed potatoes, stuffing and gravy.

[Mik]

I prefer the Golden too but all I had was cream, so.... I happen to love mushrooms, so no, not too much for me.

Carrots:

https://www.lordbyronskitchen.com/roasted-jumbo-carrots/

Roasted Jumbo Carrots
An easy, rustic, and budget friendly side dish that looks like a million bucks! Roasted Jumbo Carrots are browned and charred on the outside, but soft and tender on the inside.

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings6 people

Ingredients
6 large carrots, skin on, cleaned very well with a vegetable brush, cut into 1 inch rounds
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, finely chopped, for garnish

Instructions

Preheat oven to 420 degrees.

Add all ingredients to a large mixing bowl and toss well to coat. Be sure that every single piece of carrot is completely coated.

Empty the contents of the bowl onto a half sheet pan/baking sheet. Take the time to stand each piece of carrot on its cut end. Keep them separated, and do not let them touch the sides of the baking sheet.

Bake for 20 minutes. Remove from the oven. Flip each piece of carrot over so that the other cut side is facing down. Bake for 20 more minutes.
Remove from oven. Garnish and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12085IU | Vitamin 5.1mg | Calcium: 24mg | Iron: 0.4mg

[Jolly]

Hard to have too many mushrooms.

I planted carrots this week. Hope they come up (carrots are hard to get a good stand). Carrots out of the garden are vastly better than grocery store carrots. And winter carrots are better than spring carrots.

[Mik]

Yeah, these are locally grown. Big suckers they are.

[George K]

@Mik I saved that recipe for the carrots. Thanks.

[Mik]

OMG every dish was fantastic tonight. Yum.

[Jolly]

Simple, done well.

Hard to beat that...

[Mik]

Oh, and at the end I added maybe 1/4 cup of cream and some Savoie's Instant Roux just to thicken it up a little.

It's comfort food time.

[George K]

@Mik said in A dinner George would like:

Savoie's Instant Roux

DaFuq? I'd never heard of this!

[Mik]

They have lots of useful products.

https://shop.savoiesfoods.com/roux-sauces

[Mik]

Don't get me wrong - making a good roux is an art and takes time. I enjoy it. But sometimes you just want a little thickening and don't want to bother.

[Jolly]

@George-K said in A dinner George would like:

@Mik said in A dinner George would like:

Savoie's Instant Roux

DaFuq? I'd never heard of this!

It's a shortcut. Tony Chachere's also makes a powdered roux. Several companies make a jarred roux.

[Mik]

Better flavor than cornstarch.

I have used the jarred dark roux too. Just threw out a jar because the oil had gone a little off. It's good, but I prefer to make one with butter.

[Jolly]

Just be careful. Hurts to get your chest cracked.

[MainerMikeBrown]

I didn't like the taste of mushrooms when I was a child.

But since then, I've come to like mushrooms.

I don't like them as much as carrots, corn, and asparagus. But still, I like mushrooms.

[Mik]

Hey, Mike!

[Rainman]

Yeah, hey Mainer Mike!
I was just thinking about you the other night as I was browsing topics.
So, wassup??
Do you roux?
Daily??

[Mik]

He rouxs the day he found TNCR.

[Mik]

@mik said in A dinner George would like:

Nice local chuck roast, in the Instant Pot with wine, cream of mushroom soup, Lipton Onion Mushroom Soup mix, a little water and half a pound of mushrooms. Will be served over mashed potatoes with big roasted carrots.

But this time with Golden Mushroom soup, some thyme and rosemary. I'm going to cook the roast first then add carrots and potatoes for a 6 minute pressure cook. Hope to keep them from getting mushy.