Coming Clean

​Clean eating

​The concept of clean now permeates all aspects of our lives, from the products we use to the food we put in our bodies.  

With so much information circulating, it's challenging to know what's right.   Michael Pollan's book, Food Rules, is a concise and sorry for the pun, easily digested guild to eating well. 
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Rule # 2 
 "Don't eat anything your great grandmother wouldn't recognize as food. "

​So in tribute to my Grannies, who were both wonderful cooks, here're two recipes from their repertoire.

Rose's Sunday Pot Roast

1 3-4 lb chuck roast
1 tsp salt
1/4 tsp pepper
2 tbs shortening of olive oil
2 medium onions, quartered
4 ribs of celery cleaned and cut into 1 inch pieces
3 medium potatoes, parred and quartered
3 medium carrots, peeled 
2 cups beef stock
3 tbs red wine vinegar

Season meat with salt and pepper
Heat oil in Dutch oven and brown meat on all sides
Add onions and cover for 10 minutes
Add  celery and liquid. Simmer over low heat for 3 hours or until fork tender.  Add potatoes for the last hour.
If desired add cornstarch to liquid for thicker sauce.
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Mary Ann Mitchell's  Cottage Pudding

​1 1/2 cups flour
2 tsp  baking powder
1/2 tsp salt
1/2 cup sugar
1/4 lbs butter (one stick)
1/2 cup milk
1 egg
berries of your choice - about 1 1/2 cups
 
Preheat oven to 400 degrees
Butter and lightly flour an 8" square pan
Mix flour, baking powder, salt and sugar in large bowl 
Add berries 
Melt butter and combine with milk and eggs -  beat well
Add to the flour mixture and blend
Pour into pan and bake for 25 minutes
Cool on a rack and serve warm
Serve with lemon curd or sprinkle with confectioners' sugar

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