September 8, 2020
Eerie Skies Scare, Comfort Food Calms
A heavy, eerie, haze covers California and the rest of the western states. The skies are ominous and questionable air quality reminds us to stay inside and hunker down.
The message of 2020: stay inside.
We’ve been told to hunker for most of the year and we’re making the best of it.
I’m not a fan of staying in, and take every opportunity to head outside for fresh air. But fall is coming and this is a great time to create a REASON to cozy up inside the house with a meal that satisfies.
In the last couple days, I’ve received messages and photos from friends and family in Washington, Idaho, Montana, and Colorado. All the photos capture the same smoke-filled skies with the sun trying to peek through or the moon glowing red in the night sky.
A couple days ago we were experiencing blistering record heat and blue skies. Our comfort was found in ice cream and cold drinks. Yesterday, a friend in Colorado messaged to let me know they’ve had 90+ temps, but they’re expecting a massive weather shift with incoming snow. Another friend messaged her son is a firefighter fighting the massive Creek Fire in Northern California. These are concerning times, but we need not be consumed with fears. Nothing’s normal in 2020 and we could all use a big hug of “It’s All Going To Be All Right” right now. That’s what I’m offering with this dinner idea. A reminder that we’re all going to be okay and whether you make this meal for your family, your neighbors, or a firefighter in battle, this is a good thing that will give you cause to pause and reflect on all we have to be grateful for this year.
In many homes, comfort tastes like meat and potatoes. The inspiration for this recipe came from a community college cooking class. Years ago, I sought out affordable classes to learn more about cooking. One option was to volunteer to prep and clean up at the local community college cooking classes. Volunteers were able to take the classes for free by agreeing to help. It reminded of an apprenticeship program. Free education for free labor. It was a good trade off.
One of my favorite classes was a crock pot class. With the use of the Instant Pot, this dish only takes a couple hours instead of 8-9 hours. This easy, quick-to-assemble Italian Pot Roast meal has become one of our favorites. What I love about this dish is it is a double duty recipe. The first night we enjoy the Italian Roast with pasta or potatoes and the following night, we use the leftovers to create the BEST Beef with Barley Soup EVER! You can also make the soup ahead of time and freeze it for future meals. I find the flavor of this particular soup improves on the second day.
This simple Instant Pot recipe feeds our family of 5 and allows for leftovers to make the Beef w/Barley Soup. If you have a family with teens or big eaters, it will work well. If you have only 2-3 in your family, you will have enough to freeze for future meals. I prefer to cook about 3-4 times a week and then serve leftovers for lunches or dinners. My boys eat so often they like to open the fridge and find healthy protein sources available. You can also cut the recipe in half if you feel it’s more than you’ll consume.
NOTE with the essential oils. I prefer to start small with the oils and increase if desired. doTERRA’s oils are SO POTENT and a little goes a LONG WAY. Usually with oils like oregano, rosemary, and basil, I will start with a toothpick amount, but found one drop each works well with this recipe. You can always add more flavor, but it’s hard to reduce flavor after the fact.
ITALIAN POT ROAST
1 chuck shoulder roast (5-6 pounds)
Salt & Pepper
2 Tablespoons avocado oil
2 large onions, sliced
6 cloves garlic, sliced
½ cup red wine
2- 14 oz. cans italian style diced tomatoes
1 drop oregano essential oil
1 drop basil essential oil
1 drop rosemary essential oil
Before cooking, salt and pepper meat well. In the Instant Pot, on Sauté, heat oil and brown the roast on all sides. Remove browned roast and add onions to pot. Sauté onions in roast drippings until golden brown. Add garlic and red wine. Turn heat off and add tomatoes and essential oils. Replace meat in instant pot and cover meat with tomato mixture. Cook 40 minutes on manual setting.
After cooking, allow steam to release. Add additional salt and pepper to taste. Serve with pasta or mashed potatoes.
After dinner, save all juices, leftover meat, onions and tomatoes for Beef w/Barley Soup. Recipe coming soon.
When you use doTERRA essential oils in the kitchen, you can be assured you’re getting the best of the best! They work with small scale farmers sourcing oils from premier locations across the globe. Our oils are the most tested and most trusted oils available for quality, efficacy, and potency. When you purchase an oil, you can be assured of value along with quality. Each oil has multiple uses. For example, one drop of oregano is great for this roast recipe, and it’s also incredible for supporting your immune system. It’s also great to support skin health, digestive health, while supporting healthy bacteria in your gut. Furthermore, when you purchase your oils from Braveheart Essentials, you not only get these amazing oils you get me to walk your essential oil journey with you.
HOW TO ORDER THE ITALIAN TRIO
- Already have a wholesale account? Simply add the oils to your monthly subscription box.
- Don’t yet have a wholesale account? If you don’t currently have a wholesale account, but you’d like save 25% off retail, click here and you’ll have the option to receive your own personal account. With your account, you’ll also receive a Welcome Box filled with goodies, access to our private fb group and personal homeschool and cooking helps.
- Not yet ready to take the plunge, but would like a sample? If you’re not currently a doTERRA customer and you’re not working with an essential oil educator and you’re over 18 years old and you’re interested in receiving a sample oil, I’d be happy to mail one to you. Just click here to be directed to our Sample Form.
Stay tuned for more recipes. I will post the Beef with Barley Soup recipe soon!