Dinner tonight is all leftovers, so here are the links.
The Cranberry Pot Roast was excellent the first night. I froze the leftovers and am reheating them for tonight.
Mashed potatoes are always a hit. But we’re in fall swim team mode now, which means practice is until 6:45. I need to walk down and get the girls and like to have dinner ready to go as soon as they’ve showered and changed. Dishes I can do ahead of time and have warm in the oven are in high demand right now. Potatoes Romanoff to the rescue!
Cooked carrots are easy to do in the last few minutes. In this case, I saved the water I cooked the potatoes in and am cooking the carrots in the same water, which I will then save for broth. My mom was a firm believer that when you boiled vegetables, the water was left full of nutrients. At the least, it is left full of flavor and is an easy way to enhance soups and other things that can use a light broth. If I haven’t done anything with it by the time I make chicken broth, I add any leftover vegetable water to that.
Dessert is a new one. I’ll post that later.