March already?!  That means it must be time to get some updates on the happenings in the Greenwood and Phinney areas, so let’s dive right in!

  • When was the last time you visited the Woodland Park Zoo?  Now is a great time to go for a visit!  Tomorrow evening, they are hosting an educational event discussing grizzly bear recovery in the Pacific NW ecosystem.  There will be a screening of a documentary from acclaimed filmmaker Chris Morgan and an overview of what this recovery effort entails.  This event starts at 6:30pm Wednesday, March 8th at the zoo’s Education Center Auditorium.  Parking is free!
  • A fantastic concert is being performed tomorrow night at the Substation in Ballard featuring female vocalists Claire Michelle, Kristen Palmer, and Aline VidaDoors open at 8:00pm Wednesday March 8th at the Substation – cover is $10.
  • Calling all jazz-musicians!  There is a fantastic chance to jam at the Open Jazz Jam with Kenny Mandell at the Couth Buzzard bookshop.  All levels of experience are welcomed.  The jam is scheduled for Sunday, March 12th, from 2:00pm-4:30pm.
  • Art Up Chow Down PhinneyWood Art Walk is scheduled for March 10th, from 7:00pm-9:00pm.  Our amazing art walk stretches from 65th St all the way up to 87th St.  Art will be in abundance as you enjoy specials at 30+ businesses in the Greenwood/Phinney area.
  • In need of a good laugh?  Looking to find a way to make others laugh?  Greenwood’s Pocket Theater is home to a raucous and hilarious lineup of improv shows and workshops.  Check the Pocket Theater Events Calendar for more info and show times!
  • Runners and beer lovers alike, come on down to the Flying Bike Coop Brewery on Wednesday nights for their FBCB Run Club!  Runners veteran and novice alike take to the streets in groups for runs from 1-6 miles (runner’s choice), followed by beer in the taproom.  If running isn’t your jam, and you want to actually jam some bluegrass instead, swing by on Thursday nights for Bluegrass Jam nights!
  • Naked City Brewery is stocked on great beer and great fun for February, including Revelry!, Seattle’s only Monday night burlesque revue, the Naked Poetry Slam, Vinyl Me Please presents THE SPINS, and many more!  Check the Naked City Events Calendar for the full list!
  • Our good friends at Taproot Theatre are excited to announce their newest production making an extended run through March, Room Service!  Check out their calendar for show times and ticket sales.  The Taproot Theatre has been a staple of the Greenwood community for over 30 years and is Seattle’s largest mid-sized theatre company, serving over 150,000 people annually.

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Last month, we got fancy.  With all the gloom in March, something easy and delicious seemed like the perfect fit!  This can be done in a pressure cooker or a slow cooker (times included for both).  I present to you:

MK’s Monthly Recipe – Chuck Roast w/Peppers & Rice

Ingredients:

  • 1 chuck roast, 4-6lbs (bone-in if possible)
  • 1 jar of pepperoncini peppers
  • 1 packet powdered ranch dressing mix
  • 1 packet French onion soup seasoning
  • 2-3 cups stock (beef or vegetable)
  • 2-3 tbs flour
  • 2 cups rice
  • Salt & pepper
  • 2 tbs olive oil

Heat a pan to medium-high heat.

While the pan heats, season all surfaces of the chuck roast with salt and pepper (don’t forget the sides!).

Pour in your olive oil.  When the oil in your pan is just starting to smoke, put your roast in.  You want to sear the roast on all sides (about 3-5 minutes per side).  The carmelization will create intense flavor that will transfer to the braising liquid later.

Once seared on all sides, add the roast to your cooker of choice.

While the pan is still hot, use one cup of stock to deglaze the pan.  To deglaze, simply pour the stock into the hot pan – it will sizzle and crackle, lifting all the good bits of fat, oil, and juices off the pan’s surface.  Add this to the roast in the cooker.

Add your packets of ranch dressing mix and French onion soup seasoning to the cooker.

Add enough stock to the roast to mostly cover it (an additional 1-2 cups) in the cooker.

Add about half of the peppers in your jar.  Avoid adding much of the liquid from the jar.  These peppers will add great acidity and heat, but the using the juice will often be overpowering.

Set your timer accordingly:

  • For a slow cooker – let the roast cook for 8 hours, covered
  • For a pressure cooker – cook on high pressure for 55 minutes

About 30 minutes prior to serving, boil a pot of water (lightly salted).  Your ratio of water to rice will be 2:1 (meaning that if you plan to cook 2 cups of rice, you should boil 4 cups of water).

Once your water comes to a boil, add the rice, reduce the heat to low, and cover.

After 15 minutes, stir, then cover again and let rest until you are ready to serve.

Once your cooking time is up, take out the roast and set aside.

Transfer most or all of the liquid from the cooker to the pan you used to sear the roast and heat to low-medium.

Add flour and whisk to thicken.  Season to taste with salt & pepper.

Serve with the roast on top of the rice and gravy over top of the roast.

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