vHIS EATS continued from page 3 potatoes and sweet potatoes. But mushy isn’t fine in my book for enjoyable vegetables. You can have them bendable for roasting them.” When it came to the meat, Steve had turned to his favorite local shop earlier in the week and already had the main attraction on hand. “I went to Steiner’s Market (in Yankton) and got the roast,” he said. “I also got Steiner’s pecan bacon, where they cure the bacon and finish it with pecan smoke.” Steve remains a fan of using bacon for practically any meal as a main ingredient, as a side or in small bits. “People love bacon. You can use full slices for the carnivores in the family,” he said. “Tracy doesn’t like the food too heavy, but the kids and I do.” In this case, the family can choose according to their tastes. Steve and teenagers Nathan and Abby could load up on the roast and bacon. On the other hand, Tracy could go light on the meat itself and enjoy the vegetables flavored by the meat broth and seasonings. How much meat did the Huffs use for this meal? “I used about 4 ½ pounds of chuck roast,” he said. “You can serve 4-6 people easily, and with the veggies, I would say you’ve got enough food for six people.” The roast, with potatoes and other vegetables, has origins going back to the days before statehood, Steve said. “I found this in the ‘Pioneer Woman’ publication,” he said. “The early settlers had their canned vegetables, bacon and sides of beef. This dish would be popular this time of the year, right after harvest.” Making Plans During the week of the December blizzard, the Huffs were already pondering a day in the kitchen making their favorite comfort food. “We were watching (pro) football at Charlie’s (pizza restaurant in Yankton), the Dallas and New Orleans game. It was in the third quarter, and it looked like the game was coming down to the wire,” Steve explained. “I said, ‘Why don’t we make a grocery run? We’ll beat the crowd and still get home in time to see the end of the game.’” For the record, Steve remains a big fan of Saints quarterback Drew Brees. And yes, the Huffs made it home from the store in time for the fourth quarter. Once the snowstorm arrived the following Saturday, the Huffs went to work in the warm and inviting kitchen. “The recipe calls for cooking the vegetables in the pan to get some color on them. If there is a bruise on the carrot, we just cut it away and use the rest of the carrot,” he said. “I use a sauce made of vermouth and low sodium beef stock. There are plenty of opportunities to build a beautiful sauce with the meat and vegetables. You’re stewing together and enhancing the wine and stock.” The meat was cooked for four hours. The Huffs used a Greek seasoning, salt, pepper, thyme and chives. In particular, they like Cavender’s Greek season because it’s organic and low sodium. The vegetables were added to the roaster. Steve used a wide gamut of produce, including red onions, radishes, carrots, parsnips and Brussel sprouts with a dusting of dehydrated mushroom for the sauce. He seared the veggies in a pan with bacon, bacon fat and olive oil. He seared the parsnips and radishes first, followed by the other vegetables. “You put those things together for significant flavor,” he said. “A lot of people dislike Brussel sprouts. I tell you, that’s just wrong.” Looking For New Ways Regardless of the dish, Tracy looks for healthy alternatives for the products or the preparation. For this meal, she made quinoa, which is similar to couscous or rice. Quinoa has been touted as gluten free, high in protein and containing all nine essential amino acids. She also uses Sucanat sugar, which she described as an unrefined whole can sugar that’s better for diabetics. For this meal, Tracy made cornbread as a treat for their daughter. “Abby loves cornbread, and I thought it would be a nice addition to the meal. Sometimes I make it homemade, and sometimes I make it out of the box,” Tracy said. “We treat cornbread as a side, but you could have it for breakfast or as a dessert.” Stacy has used yogurt as a base for the cornbread. She also likes to make a sweet and spicy cornbread, using cayenne pepper or other spice. January usually marks a time for New Year’s resolutions, and Steve said healthy eating can become part of a daily lifestyle. He’s trying to improve his diet to the same level as Tracy, and he said a healthy diet doesn’t’ mean a bland one. Regardless of what’s cooking, Tracy said one of the couple’s favorite activities is teaming up in the kitchen. “We’ve been together 23 years and married for 20,” she said. “Out of that time, some of our most enjoyable moments have come from the time that we’re together cooking. It’s usually those things like today (during the snowstorm) where it’s on a whim and we’re putting it together and saying, ‘Let’s just make it fun.’” Steve agreed, adding that the couple wants to pass along their love of food to their children. Steve noted one of his proudest moments was when, at a younger age, Nathan and Abby prepared tuna steaks on their own. “It fun only to have our kids here at home, Nathan is 17 and a junior at Yankton High School,” he said. “We’ve only got him for two years where we know he’s going to be here. Abby is younger, but she won’t be here that much longer, either. “We want to create great memories for them. And I want to make sure those memories include things like a great-smelling house filled with great food.” n JANUARY/FEBRUARY 2019v15