I've been trying to be good and eat little to no gluten. It's been tough! I should have never had the gluten free for all that was December. Getting back on track has been a little bit easier with a couple great recipes that I've found recently.
This is a new favorite!
I recommend using a Programmable Probe Thermometer. You can also find them at Target with the kitchen gadgets. The original recipe said to leave in the turned off oven for 2 hours....but because I was using the thermometer, I knew my roast was ready after only 35 minutes.
Eye of Round with Horseradish Cream
adapted from My Recipes
1 package of cream cheese, softened
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1 cup dry red wine
1/2 cup butter, melted
1 (4 pound) eye of round roast
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
Combine the cream cheese, horseradish and mustard. Stir until smooth, cover and chill.
Combine wine and butter in large bowl or a zip lock bag. Add the roast. Cover the bowl with a lid or saran wrap and chill for 24 hours, turning occasionally.
Preheat oven to 500 degrees.
Remove roast from the marinade and discard the marinade. Place the roast in a foil lined 13 X 9 pan. Combine the salt, pepper and garlic powder in bowl, then rub on the roast.
Bake uncovered at 500 degrees for 20-30 minutes. Turn the oven off and do not open the door until your roast reaches 145 degrees (for medium rare) or 160 degrees (for medium). This can take up to 2 hours but my roast only took 35 minutes.
Thinly slice meat, reserving pan juices and serve with horseradish cream.
Friday, January 27, 2012
Tuesday, January 24, 2012
One of my Foodie Resolutions for 2012 was to visit more coffee shops. And I don't mean Starbucks!
My friend Denise from Eat, Play, Love is always up for an adventure and I was thrilled when she agreed to check out a coffee shop in Arvada even though she was on day 20 of the Whole Living 21 Day Cleanse. She is a super trouper!
I did a little bit of research before going to Two Rivers Coffee. I knew that they had high quality small batch coffee offerings. This delighted me! I love trying new coffee and know that it all tastes different depending on how it's grown and where it comes from.
I really need to go to coffee school. Is there such a thing?
I started with the San Sebastian coffee from Colombia and what I think was a blackberry scone. I arrived early so that I could down a pastry before my detoxing friend showed up. I didn't want to eat it in front of her. I'm so considerate!
The coffee was full bodied and didn't need ANY cream. I loved the cup it was served in....with a high backside so that I could breath in the vapors. Each cup of coffee is brewed to order in a clover machine. They weigh the coffee beans instead of measuring them. It's very scientific and exact!
Denise arrived and went with a white tea so that she wouldn't cheat. She is has amazing willpower!
She started talking to Eric (who we later found out owned the place) about different coffee pots because she wanted to get a gift for her coffee-obsessed husband. Eric showed us some of what he has in the store and he offered to show us how the Siphon Coffee brewing works.
I was really excited about this because two years ago, I went to a Siphon Bar in Salt Lake City who shall remain nameless and had a fabulous cup of coffee there. The reason that I won't tell you where I went...is because the guy was condescending and rude.
Eric was so excited to show us the Siphon and let us take pictures. He explained each step...I felt like I was in coffee school!
Two Rivers coffee will be my new go-to place when I'm in Arvada
Two Rivers Coffee
7745 Wadsworth Blvd ste B
Arvada, CO 80003