15 minute meal

Cooking for two people is challenging these days, and eating out -- which used to be my fall back position when I didn't want to cook -- is difficult for a number of reasons.  I've been looking through the frozen food section of the grocery store for ideas, and this is one I've used a few times now.

Mostly I follow package directions, though for the cauliflower rice I saute a little onion in butter in the pan.  Maybe a little olive oil and some salt and pepper, too.  It adds maybe 5 minutes and isn't really necessary.

Any riced cauliflower would do -- I planned to make "fried rice" cauliflower, with soy sauce and eggs mixed in, but all I had in the freezer was the stuffing flavor.  (It tastes nothing like stuffing, but it is tasty with little bits of cranberry in it.)  I found it at WalMart, just in time for the holidays, I guess.  JB is a fan of this meal -- there's a beef and broccoli version that he also likes by PF Chang.  The package says it is supposed to feed two, but we always have enough left over for JB to have it for lunch the next day.

Boxing Day

I made this on Boxing Day.  This was so good that it has a definite chance to become a Boxing Day tradition.

We do not have the exact correct pan and rack combination for this but the roast fits into one of the pans that we do have and I just spread a few carrots on the bottom of the pan in lieu of a proper rack to lift the meat off the bottom.

Remove meat from refrigerator about two hours before cooking is to begin.

Preheat oven to 550.

No liquid.

Place roast in oven, immediately reduce heat to 350.

Roast 18 to 20 minutes to the pound for medium rare.

Increasingly as I mature I subscribe to the use of a meat thermometer.  A thermometer really does give better results than just guessing.  130 for rare, 140 for medium.  Remove from oven and let it rest for long enough to finish other preparations.

For information purposes I note that the pictured piece of meat cost about $45.