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Chef Celia’s Cook-Once-Eat-Twice Recipes, As Seen on Channel 12

First Day Meal:
Sirloin tip roast with baked potatoes and salad of your choice
Start with the roast at room temperature (remove from refrigerator 1-2 hours before cooking - keep it wrapped). Preheat the oven to 375°F
INGREDIENTS:

   
• 2 sirloin tip roast, about 3 (one to eat, one to save for later)

   
• 2 tablespoons olive oil

   
• 2 medium cloves garlic, finely minced

   
• 1 teaspoon salt

   
• 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper

   
• 2 teaspoons paprika

   
• 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary

   
• 1 tablespoon grated onion

   
• 1/2 teaspoon dried leaf thyme

   
• Two stalks of celery, and two peeled carrots, and 1/2 onion sliced

PREPARATION:

   
• Place the carrots, the onions, and the celery at the bottom of the roasting pan, and position the roast over the vegetables

   
• Combine remaining ingredients in a small bowl, mixing well. Rub roast all over with the mixture; keep the roast tied with twine to keep it together.

   
• Remove from the oven and cover with foil. Let stand for 15 minutes before carving.

The dripping from the meat along with the vegetable, can be puréed for a delicious thick sauce.
Serves 6 to 8
Serve it with baked potatoes, and salad of your choice
For the potatoes: Wash them & wrap them in foil, bake them along with the roast until fully cooked. Garnish them with butter, sour cream, and chipped chives

Second Day Meal:
Southwestern Beef Stew

   
• 2 pounds leftover beef, cubed

   
• 1 onion diced

   
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved

   
• 1 (16 ounce) can whole kernel corn, drained

   
• 1 cup picante sauce

   
• Three carrots, peeled and chopped

   
• Three stalks of celery, coarsely chopped

   
• 2 leftovers baked potato, peeled and diced

   
• 1.5 cups beef broth or more if needed.

   
• 1/2 cup of red wine

   
• 1 teaspoon ground cumin

   
• 1/2 teaspoon garlic powder

   
• 1/2 teaspoon black pepper

   
• salt to taste

   
• Rue (butter & flour) , or Wondra flour for thickening (optional)

DIRECTIONS:

   
• In skillet, brown beef and onions.

   
• Add the carrots and the celery and cook for a few more minutes.

   
• Deglaze with the wine, add remaining ingredients except the potatoes, and bring to a boil. Simmer, covered, for 15-20 minutes, stirring occasionally.

   
• Add the potatoes, and simmer for a few more minutes until potatoes are heated through.  Adjust the seasonings if necessary

   
• Use rue or Wondra to thicken it up if desired.

   
• Serve it with fresh crusty or garlic bread and a salad