Oddly, one of the best meals that I think I’ve made lately was one of the easiest. I used a crockpot french dip/roast recipe from my friend Nina and then made a sauteed potato side that I learned from Emeril on the Jay Leno show. With a side of microwaved corn & some fruit salad, it was super yummy. I feel like a cheater!
French Dips: I simplified this a little because I had just bought a roast & it was thawed. I put in in the crockpot with 2 cans of low sodium beef broth, 1 packet of dried french onion soup mix and then half of the water that the packet called for (it said 4 cups of water, so I used two, to make it into “condensed soup.” It cooked on high for about 5 hours and was perfect. Instead of shredding for sandwiches I just served it as sliced meat.
Potatoes: Chop potatoes into 1 inch cubes. Boil until just barely fork tender, either in the microwave or on the stove. Drain well. Heat a small amount of olive oil on the stove (just enough to cover the bottom of your pan. Put potatoes into hot oil, in a single layer. Sprinkle with salt & pepper. Shake the pan gently every minute or two. Flip potato pieces over when first side begins to brown. Sprinkle with a pinch of Italian seasoning (or oregano & basil) and garlic powder. Shake pan and turn again. Cook until desired brown-ness is reached, & then serve hot.
Our fruit salad consisted of fresh strawberries, Macintosh apples, oranges, and dried cherries. YUM!