CLCA Day 17: Back on the Low-Carb Wagon

The Return to "Cyd's Low-Carb Adventure," Day 17
Breakfast: Maple Blueberry Greek Yogurt Parfait
Lunch: Salad in a Jar
Dinner: Roast Beef and Vegetables (Onions, Carrots, Celery, and Mushrooms) over Winter Squash and Goat Cheese Mash
Dessert: Sugar-Free Pudding

Well, this day didn't go according to plan. I was thinking about starting some fermented pickles, but before I got going with that, I wanted to thaw out a chicken for dinner. Unfortunately, all the stuff in the outside freezer was completely buried with frost, and it took me an hour and a half to clean it all out, dumping all the old food and chiseling out all the ice, only to discover that there was, in fact, no chicken in there...and that there is a leak in the garage roof (GACK!!).

On the plus side, I did unearth a small chuck roast and a few boneless short ribs in the freezer, though, so I braised a savory pot roast and veggies in the oven on a weirdly cool, rainy day (at the end of July!). And I served it over this WONDERFUL squash and goat cheese puree that helped Cyd not even miss mashed potatoes.

Braised Chuck Roast and Short Ribs 

1/4 cup olive oil
one large onion, sliced
2 large carrots, sliced
2 stalks celery, diced
8 large Baby Bella mushrooms, sliced
3 cloves garlic, minced
1 cup red wine
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
1 tablespoon double-concentrated tomato aste
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
pinch of red pepper flakes

Heat the olive oil in a large Dutch oven and saute the onions, carrots, celery and mushrooms for a few minutes until they start to become tender and take on some color. Add the garlic and cook for another minute or two. Deglaze the pan with red wine. Add in the Worcestershire, teriyaki (or soy) sauce, tomato paste, bay leaves, thyme, pepper, and pepper flakes. Braise at 325 degrees for about 2 1/2 hours, or until the meat can be pulled apart with a fork. 

Winter Squash and Goat Cheese Puree

1 box frozen winter squash
4 oz. goat cheese
1 teaspoon Grade B maple syrup
salt and pepper, to taste

Microwave the squash according to the directions on the box. Crumble in the goat cheese, maple syrup, salt and pepper, and stir until combined.