Let's Play Stump the Cook!

I'd make crockpot roast beef with carrots, a little grape juice, artichokes, garlic, beef broth (1 extra ingredient) and maybe some potatoes (1 extra ingredient). I'd put it over rice (my last extra ingredient).

and I would season it with salt and pepper.

I'd eat that, Ja'Nelle! Sounds good!

boil the carrots in water, put them in the blender with the grape juice, garlic, artichokes. One extra ingredient: two slices bread. Use the paste on the bread and top with slice of roast beef. Use remaining paste as a sidedish, seasoned with salt and pepper. You can salt and pepper the sandwich, too.

I'd put potatoes as a side dish as well.

(baked)

Ian, a direction I never thought of! Using the carrots as a puree for a sandwich!

Not that I would eat it.

I think that sounds really good Ja'Nelle, I would eat that...probably just pick out the artichoke. I love my crock pot!

I would make a soup minus the beef of course

Thanks for participating, all! I never thought of the roast cooked in the juice!

1. thin slice roast beef
2. fresh carrots
3. grape juice
4. fresh garlic
5. canned artichokes
6. white wine
7. romaine or other dark leaf lettuce
8. extra virgin olive oil

Sautee well drained, chopped and dry artichokes in olive oil and fresh minced garlic. In last moments add salt, pepper, white wine and a dash of white grape juice.
Wrap roast beef slices around mixture.

Julienne raw carrots and place on leaf of romaine lettuce for garnish.

Garlicky Roast Beef Sandwiches with Sweet Carrots and Artichokes

Extras:
sourdough bread
sliced havarti cheese
mayo

Simmer the carrots and artichokes in grape juice til tender and juice reduces.

Mix mayo with minced garlic. Spread on bread, topping with cheese and roast beef.

Serve sandwich with a side of the veggies.

I like it Sue. I would eat that, no problem!

Extra ingredients: cream cheese, french bread, sparkling water

I would simmer the beef, carrots, garlic and a little water until the meat was very tender. Drain and chop the artichokes into small pieces, mix with a little garlic, salt, pepper and cream cheese. Slice the french bread and spread with artichoke mixture, top with beef and make sandwiches. Serve with grape juice, sparkling water cocktail.

Thanks, Shannon!

Sue!!! That rocks! I love it.

These all sound good. I wouldn't have a clue, we never have artichokes here.

LOL! Thanks, Lisa :)

Everyone is very creative with these, they're a lot of fun to read.

Agreed, Mog!

roast beef sandwhiches and stuffed artichokes

I'd eat that, Denise.

Shannon, you forgot to post to Eat, Drink and Be Merry!!!!!!!!!!!!!!!!!!!!!!!!

My bad! I'm on it!

LOL!

Man, I'd do what Ja'Nelle said and just throw it all in a pot along with some potatoes and make a pot roast type thing. Hehe. Ha! For once I wasn't stumped!!

Yay Vic!

I want to try Ja'nell's recipe!

1. thin slice roast beef
2. fresh carrots
3. grape juice
4. fresh garlic
5. canned artichokes
6. Whole white wheat pizza dough
7. Mesclun Mix
8. Apples
A. water--San Pellegrino
B. salt
C. pepper
D. oil --light tasting olive

Menu
First Course:
--Artichoke and Roasted Garlic Focaccia
--Sparkling Applewater

Second Corse
--Marinated Beef Bundles
--Mesclun and Carrot Salad with Artichoke Vinagrette
--Sparkling Grape Drink

Third course
--Baked Apples
--San Pellegrino Water


Notes:
***Artichoke and Roasted Garlic Focaccia***
Roast garlic.
Chop artichokes (Reserve liquid)
Brush focaccia with olive oil
Top with drained chopped artichokes and bake
Dot with chopped roasted garlic
Cut into squares and serve.

***Sparkling Applewater***
Puree extra baked apples from apple dessert including skin
Mix apple puree and San Pellegrino water 2:1 just before serving.
Serve in a beer flute.

***Marinated Beef Bundles***
Lightly cook garlic in enough olive oil to marinate beef.
Marinate beef in garlic oil and freshly ground pepper.
Slice carrots into sticks the width of the beef.
Toss carrots in plain olive oil and roast until almost tender.
Wrap marinated beef around carrot bundles and cook through.
Serve hot or cold.
Beef bundles may also be cut carefully into bite size sections and carefully placed on the dressed salad.

***Mesclun and Carrot Salad***
Grate carrots for dressing and for salad.
Combine part of the grated carrots with the artichoke liquid and blend until smooth.
Make a vinagrette with carrot-artichoke liquid and oilive oil. Add salt if needed.
Toss Mesclun with grated carrots and vinagrette.

***Sparkling Grape Drink***
Simmer grape juice until reduced by 1/3.
Chill
Mix reduced grape juice and San Pellegrino water 50/50 and serve in a wine glass or stemmed water goblet.

***Baked Apples***
Core red apples without cutting through the bottom
Make one per person plus extra for the Applewater
Bake
Serve warm.

Roast Beef and Artichoke Wrap

© Dorine Houston 2007

This is a tasty and nutritionally balanced bag lunch for a day when you don't have to meet clients or big bosses and you can enjoy the garlic. Another option is Sunday supper.

1 wrapper with cilantro in it
Enough wasabi mayo to spread on it
1 small clove garlic, finely minced
1 thin slice roast beef (should weigh abut 3 oz.)
Sliced canned artichoke bottoms to taste

2 carrots, peeled and cut up into sticks

1 bottle good quality grape juice (100% juice and no added sweeteners)

Thoroughly mix garlic into wasabi mayo and soread on wrapper. Lay beef on it. Place a row of artichoke slices down the center leaving 2" at the bottom. Fold up the bottom and wrap.

Be kind to Mother Earth; don't wrap lunch in disposables. Cut wrap to fit in a reusable container (such as Rubbermaid) and close the container. Put carrot sticks in another reusable container. Put the 2 containers and the bottle of juice in a small insulated lunch carrier, using dry ice if needed.

Repeat recipe for other family members until you have lunch for all.

Thanks!