Breakfast like a king, lunch like a prince and dinner like a pauper. Words to live by.
Big breakfast, light lunch, even lighter dinner. I am still working on that “even lighter dinner” thing. (and therefore those last 10 lbs!)
Somewhere after high school when I started to actually eat a breakfast that consisted of more than just a Diet Coke, I realized I was much better off. But the problem was I didn’t really want donuts, Danish or pastries for breakfast. I didn’t want cereal because I don’t really like milk. I wanted food I really liked. Cheeseburgers. Chicken fingers. Nachos. Or at least a savory ham and egg sandwich. So I launched into a secret life of eating last night’s leftovers at 7 or 8 am for breakfast. I only draw the line at two things I won’t eat for breakfast: Fish – I don’t like it any time of the day. Salad – there is nothing warm and cozy about lettuce at 8am.
I kept this secret fairly well hidden until I met my future husband. He is a true early riser and the day I awoke at 8am to the smell of a roast beef dinner wafting from the kitchen, I knew I had met a kindred soul. Fast forward some 11 years and we are still doing dinner for breakfast. Mostly we don’t cook these big dinners for breakfast unless it’s the weekend. Like brunch – just earlier. But we do heat up and eat some serious dinner leftovers for breakfast. A fact I try to hide everyday at the office, so my co-workers won’t think I am weird!
He has recently started working the overnight shift at the local hospital and when he comes home he is hungry and ready for a meal! So the other night ( I am the night owl in the family) I started a rump roast in the slow-cooker at midnight. I set it to low so it would be ready just in time for breakfast (dinner?) at about 8 or 9 am. Somewhere around 6am the wafting smell of delicious-ness rousted me out of bed and I checked on it – added some frozen peas, turned it to high, and went back to bed. Later after morning coffee, I buttered some warm Naan bread and we sat down to an “Indian inspired beef roast.”
(also delicious at other times of the day!)
3lb +/- Bottom Round Rump Roast or whatever roast cut works for you.
2 slices of uncooked Bacon – diced
2 med Vidalia onions- thick sliced into half moons
1/2 box of Beef Broth (2cups)
1 cup Ketchup
1/2 to 1 whole Chipolte in Adobe Sauce diced fine. (Once I open a can, I store the rest in the freezer and just use tiny amounts as we are babies about spice around our house. Add more if you can handle it!)
1 tbs Madras Curry Powder
Juice of 1/2 of a Meyer Lemon ( I happen to have this kind but any lemon will do)
Splash of Half and Half
Salt and Pepper to taste
Aprox a 1/3 cup Cornstarch mixed with just a little water to create a smooth slurry.
2 cups Frozen Peas
In your slow-cooker. Layer the diced bacon down first. Next the beef. Now throw in the onions. In a bowl whisk all the other items except the cornstarch slurry, the half and half and the peas. Taste for seasoning and spice level. Adjust as desired. Pour this over contents of slow-cooker. Put a lid on it and cook for many hours on low or less hours on high. Consult your slow-cooker instructions if you have questions or use a meat thermometer if you want. About an hour or two before you want to eat add in the half and half, the cornstarch slurry and the peas. Liquid will thicken. Serve with warm Naan bread with or without rice as desired.