RECIPES-LOVE THOSE MEAT AND TATTERS

A more perfect union No other culinary couple ensures domestic tranquility like meat and potatoes .

It's a classic combination. 

Meat and potatoes. 

So classic that it is even used as a cliche to describe a man. 

He's a meat and potatoes kind of guy: Hearty. Straightforward. No frills. 

According to Merriam-Webster the first known usage of "meat-and-potatoes" was in 1949. 

To get to the meat and potatoes of a matter means to get to the heart, the most basic, fundamental part. 

When it comes to food, the combination appeals for many reasons. Most meat and potato dishes are comforting, evoking feelings of home and conjuring warm memories of childhood, and they're filling. 

But maybe the appeal is much simpler, as meat and potatoes fulfill our three most basic nutritional needs: protein, fat and carbohydrates. 

And, sure, when someone's food preferences are described as meat-and-potatoes, that likely means their tastes aren't exactly adventuresome. But meat and potatoes doesn't have to be boring. 

Here are a few good ones.

Roasted Steak and Root Vegetables 

1 1/2 pounds (1 1/2-inch thick) strip steaks (bone-in or boneless) 

Salt and ground black pepper 

1/2 teaspoon dried oregano 

4 medium carrots, cut into 4-inch pieces 

1 pound red or gold potatoes, cut into 2-inch wedges 

1 medium onion, sliced into rings 

1 pound green beans OR asparagus 

2 tablespoons olive oil 

1 tablespoon butter 

Heat oven to 425 degrees. Line a large rimmed baking sheet with foil. 

Season steaks with salt and pepper and sprinkle with oregano. 

Combine the vegetables in a large bowl and drizzle with olive oil. Season with salt and pepper. Transfer vegetables to baking sheet and spread in an even layer. Roast 20 minutes or until vegetables are tender. 

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the tablespoon of the butter and swirl to coat pan. Add the steaks to the hot skillet. Cook 2 minutes on each side. Remove from heat, tent with foil and set aside while the vegetables finish roasting. 

When the vegetables are almost tender, lay the steaks over the vegetables and roast 7 to 10 minutes more or until steaks are cooked to desired doneness. 

Let steaks rest for 5 minutes before slicing. 

Makes 4 servings

. 

Tina's Pot Roast 

1 tablespoon vegetable oil OR butter 

1 (3-pound) boneless beef chuck roast 

2 'cup's water 

1 envelope brown gravy mix 

1 envelope onion soup mix 

1 envelope Italian OR ranch dressing mix 

1/2 teaspoon garlic powder 

1/2 teaspoon ground black pepper 

1 1/2 pounds small potatoes, halved or quartered 

1 pound carrots, cut into 2-inch lengths (can use baby carrots) 

1/2 (14-ounce) jar pepperoncini, drained, optional 

Heat oven to 325 degrees. 

In a Dutch oven, heat oil over medium heat. Brown roast on all sides. 

In a small bowl, whisk together the water, gravy mix, soup mix, dressing mix, garlic powder and black pepper. Add to pan with roast. Bring to a boil, then cover, and transfer pot to oven and bake for 90 minutes. 

Add potatoes, carrots and pepperoncini (if using) and bake, covered, for 75 to 90 minutes more or until meat and vegetables are tender. 

Makes about 8 servings.