• Cook Off Chili

    April 23, 2009 Author: Rachel
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    This chili is solid.  I found the recipe and the always tasty fashionably foodie.  You can cook on the stove-top or in the crock.  It was also really good the next day on a taco salad with creamy jalapeno dressing.

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    Ingredients:

    • 4 cans kidney beans, undrained (I used 2 cans)
      or 1 pound dried kidney beans, soaked overnight and cooked until tender, with cooking liquid
    • 1 lb. ground beef (I used turkey)
    • 1/2 large onion, chopped
    • 1 green bell pepper or jalapeno, chopped
    • 2 TBSP chili powder
    • 2 TBSP brown sugar
    • 2 quarts tomatoes with juice (or two big 28 oz cans)
    • 1 big (15 oz) can tomato sauce
    • 3/4 tsp. salt
    • 1/2 tsp. pepper
    • 1 tsp. basil
    • 1/8 tsp. allspice (the secret ingredient!)
    • 1 bay leaf (I used more because mine weren’t that fresh)
    • Grated cheese

    Directions:

    1. In a large stockpot, cook ground beef/turkey, onion, and green pepper and/or jalapeno till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, sugar, pepper, allspice and the bay leaf. Bring to a boil, reduce heat. Cover, simmer at least 45 minutes, until reduced and thickened, or cook in Crock Pot on LOW for 3-5 hours (for the crock pot, omit juice from one jar of tomatoes.) taste before serving, add a sprinkle of salt or sugar as needed.
    2. Top with cheese.

    Cook Off Chili:

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  • Beef BBQ Sandwiches with Slaw

    April 17, 2009 Author: Rachel
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    Here’s another excellent BBQ beef sandwich cooked in the crockpot.  The recipe is from Taste of Home.
    Ingredients:

    • 1 3 lb. boneless chuck roast
    • 1 c. BBQ sauce
    • 1/2 c. apricot preserves
    • 1/3 c. chopped green or red pepper
    • 1 small onion, chopped
    • 1 TBSP dijon mustard
    • 2 tsp. brown sugar
    • Cole slaw
    • Buns

    Directions:

    1. Spray your crockpot with cooking spray.  Cut the roast into quarters, and add the meat to the crock.
    2. In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
    3. Cover and cook on LOW for 5 hours, or until meat is tender.
    4. Remove meat from crock and thinly slice. Serve on buns with slaw.

    Beef BBQ Sandwiches with Slaw:

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  • Korean Short Ribs

    March 19, 2009 Author: Rachel
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    I found this most delicious recipe at Blisstree.com.  Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.

    Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!

    Ingredients:

    • 1/2 c. soy sauce
    • 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
    • 4 cloves of crushed garlic
    • 1/2 tsp. red pepper flakes
    • 2 lbs. boneless beef short ribs or boneless country ribs
    • 3 TBSP cornstarch
    • 3 TBSP cold water
    • Sesame seeds
    • Green onion, chopped (we didn’t have any)
    • Rice

    Directions:

    1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.  Place ribs in crock pot and then add the sauce.
    2. Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer).  Remove meat and place on platter.
    3. Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture.  Bring to boil to allow sauce to thicken.
    4. Plate: rice, ribs, sauce, green onions, and sesame seeds

    Korean Short Ribs:

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  • Coconut Beef Curry

    January 13, 2009 Author: Rachel
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    Not a great picture, but are there really any good pictures of Indian curry dishes?  Despite the picture, this is an excellent Indian inspired crock pot beef curry.  I don’t say this often, especially with regards to a crock pot meal, but this dish is company worthy…especially if the company loves a deliciously spicy (or not if you choose not to add the spice) curry.

    Ingredients:

    • 1 can of light coconut milk
    • 1 lime, juiced
    • 4 garlic cloves, minced
    • 2 inch pieces of ginger, grated
    • 2 tsp. brown sugar
    • 2 tsp. curry powder
    • 2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. crushed red pepper (or less if desired)
    • 1 tsp. salt
    • 1 onion, roughly chopped
    • 2 potatoes, 1 inch cubes
    • 1 lb. very lean stew meat
    • 1 c. peas
    • Hot rice, peanuts, and cilantro

    Directions:

    1. Combine coconut milk through salt in the crock pot; then add onion, potatoes, and stew meat and toss to coat.
    2. Cook on Low for 4 1/2 hours or until meat is tender.
    3. Add cooked peas.
    4. Serve over rice and garnish with peanuts and cilantro.

    Coconut Beef Curry:

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  • Tex-Mex Chili Mac

    December 28, 2008 Author: Rachel
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    We like chili mac.  What’s not to like? Chili with pasta and cheese.  This is by far our favorite version, which comes from the Tex-Mex Cookbook.  The taco seasoning mix is delicious and would be great for straight up taco meat…beef or chicken…or any recipe that calls for a taco seasoning packet.
    Ingredients:

    • 1 lb. ground beef or turkey
    • 1/2 c. green pepper, chopped
    • 1/2 c. onion, chopped
    • 1 garlic clove, minced
    • 1 14.5 oz. can Rotel tomatoes, undrained
    • 1 8 oz. can tomato sauce
    • 3/4 c. uncooked elbow macaroni
    • 1 packet of taco seasoning mix, or homemade recipe below
    • 3/4 c. water
    • Grated cheese

    Taco Seasoning Mix:

    • 1 TBSP chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. crushed red pepper flakes
    • 1/4 tsp. dried oregano
    • 1/2 tsp. paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. salt

    Directions:

    1. Brown meat with bell pepper, onion, and garlic in a large skillet over medium heat for 8 to 10 minutes, until meat is no longer pink; drain.
    2. Stir in tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 c. water; bring to a boil.  Reduce the heat, cover tightly, and simmer for 15 minutes or until pasta is done to taste.
    3. Remove the pan from heat and season to taste.  Top with grated cheese, and let stand for 5 minutes before serving to allow the cheese to melt.

    Tex-Mex Chili Mac:

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  • Tasty Taco Fillings

    December 12, 2008 Author: Rachel
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    These recipes come from the October 2008 issue of Family Fun.  We only had the chicken tacos, but I was so impressed with those, that we will definitely try the ground beef filling, so I’ve included the recipe here.

    Chicken Taco Ingredients:

    • 1 TBSP olive oil
    • 1/2 c. onion, minced
    • 3 garlic cloves, minced
    • 1 serrano or jalapeno, minced
    • 1/2 c. tomato sauce
    • 1 tsp. cumin
    • 1/2 tsp. salt
    • 3 1/2 c. cooked and shredded chicken
    • Tortillas, salsa, guacamole etc.

    Directions:

    1. Heat the oil in a large nonstick skillet over medium heat.  Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes.  Add the tomato sauce, cumin and salt and cook for one more minute.
    2. Add the chicken and cook through.  Taste and adjust seasoning.

    Ground Beef Ingredients:

    • 1 TBSP olive oil
    • 3/4 c. onion, minced
    • 2 garlic cloves, minced
    • 2 tsp. cumin
    • 2 tsp. chili powder
    • 1 1/2 lb. ground beef or turkey
    • 2 TBSP tomato paste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • Tortillas and toppings of choice

    Directions:

    1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes. Add the cumin and chili powder and cook, stirring for another minute. Add the beef and cook, stirring breaking up any lumps, until meat is cooked through.
    2. Add the tomato paste, salt and pepper; cook stirring for another 5 minutes. Taste and adjust seasoning.

    Tasty Taco Fillings:

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  • Quick Pasta Skillet (aka Goulash)

    December 12, 2008 Author: Rachel
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    Admittedly not the prettiest dish out there, but it tastes so good.  This recipe is from my Great Aunt Arlene Clark, and it reminds me of my youth.  It’s hearty, filling and tasty.  It’s kind of like a skillet casserole or a homemade hamburger helper.

    Ingredients:

    • 1 lb. ground beef or turkey
    • 1 large (1 lb 13 oz) can of diced tomatoes
    • 1 15 oz can of tomato sauce
    • 8 oz. uncooked small pasta (elbows or shells)
    • 1 large onion, chopped
    • 1 green pepper, chopped
    • 2 garlic cloves, minced
    • 2 TBSP sugar
    • 1 TBSP chili powder
    • 1 1/2 – 2 tsp. salt
    • 1 c. sour cream

    Directions:

    1. Brown meat in a large skillet; drain off fat.
    2. Stir in remaining ingredients, except sour cream.
    3. Heat to boiling.  Cover and simmer, but stir frequently, for 35 minutes or until pasta is tender.
    4. Stir in sour cream and heat through, but do not boil.

    Quick Pasta Skillet:

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  • Nana’s Beef Stew

    November 27, 2008 Author: Rachel
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    Our oldest has been asking for beef stew of late (he loves the beef stew at school), so I finally got around to asking Nana for her recipe.  It tasted just like I remember…tasty warm comfort food. I used the crock pot because I didn’t have 5 hours to babysit my oven.

    Ingredients:

    • 1 1/2 to 2 lb. beef stew meat
    • 2 TBSP minute Tapioca
    • 6 carrots, cut
    • 1 c. celery, chopped
    • 1 8 oz. can stewed tomatoes
    • 1 TBSP sugar
    • 1 1/2 tsp. salt
    • 1/2 c. fresh bread crumbs
    • 2-3 potatoes, chopped in 1 inch cubes
    • 1/2 c. peas

    Directions:

    1. Oven directions: Preheat oven to 250F.  Mix everything except for the peas in a dutch oven. Cover and cook for 5 hours. In the last 20 minutes add the peas.
    2. Crock Pot directions: Mix everything except for the peas in a crock pot. Cover and cook on HIGH for 6 hours, or until meat is fork tender. In the last 20 minutes add the peas.

    Nana’s Beef Stew:

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  • Fajita Marinade

    October 22, 2008 Author: Rachel
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    This marinade is really tasty and works equally as well with beef and chicken.

    Ingredients:

    • 1/4 c. fresh lime juice
    • 2 TBSP soy sauce
    • 2 TBSP canola oil
    • 3 garlic cloves, minced
    • 2 tsp. chile powder
    • 2 tsp. ground cumin
    • 1/2 tsp. crushed red pepper
    • 1 lb. chicken breast, flank steak, or meat of choice.

    Directions:

    1. Combine all ingredients in a ziploc bag. If using beef, especially flank steak, the longer it marinates the better. I usually marinate flank steak for at least 8 hours. If using chicken marinate for up to a few hours.
    2. Grill.

    Fajita Marinade:

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  • Tofu Teriyaki

    September 24, 2008 Author: Rachel
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    It seems as though I’m on a tofu kick lately. The “skillet dry fry” as I call it is my favorite way to prepare tofu.  But tonight I baked it in the oven. Baking is definitely easier and far less time consuming, but I like the “skillet dry fry” method the best. Bottom line is that I’ll eat tofu prepared both ways.

    I came across a teriyaki sauce, and that got my creative juices rolling. I prepared the recipe as directed, then adapted for my own liking, and the result is absolutely delicious!  This sauce would be excellent on chicken or beef too…it’s very versatile.

    Baked Tofu
    Ingredients:

    • 2 packages of extra firm tofu, sliced however you like
    • cooking spray or olive oil

    Directions:

    1. Line one baking sheet with 6 layers of paper towels. Cut tofu and arrange tofu on baking sheet. Top the tofu with 6 more layers of paper towels. Place another baking sheet on top of the paper towels for 30 to 45 minutes – this provides the weight needed to extract the water from the tofu.
    2. Preheat over to 350.  Take a baking sheet and line with foil. Spray foil with cooking spray; then arrange tofu in a single layer. Either spray tofu with cooking spray or drizzle with oil. Bake for 20 minutes, or until tofu is golden brown–as tofu begins to swell, that’s the time to take it out. If you overcook the tofu it will be chewy, but I like denser chewy tofu because it has more of a meaty texture.
    3. You can now refrigerate the tofu for later or use it now.

    Teriyaki Sauce
    Ingredients:

    • 1/2 c. soy sauce
    • 1/4 c. fresh ginger, minced (if you grate it you’ll use less ginger)
    • 1 TBSP garlic powder
    • 3/4 c. water
    • 1/2 c. honey
    • 2 TBSP corn starch
    • 2 TBSP water
    • chopped green onion

    Directions:

    1. Heat the soy sauce and fresh ginger over medium heat in a skillet or saucepan. Stir in the garlic powder and turn the heat down to medium-low.  Add 3/4 cup water and the honey and stir until dissolved.
    2. In a separate bowl, whisk the cornstarch and 2 TBSP water until completely dissolved, and then slowly add to the sauce while stirring continuously. Keep stirring over medium-low heat until the sauce starts to simmer and begins to thicken.

    Tofu Teriyaki Stir Fry:

    Ingredients:

    • tofu
    • Teriyaki Sauce (see above)
    • Veggies of your choice (I used broccoli, zucchini, and red pepper)
    • Olive oil or sesame oil
    • Steamed rice

    Directions:

    1. Heat oil in a nonstick skillet over medium high heat. Add veggies and stir fry until nearly done. Add cooked tofu and Teriyaki Sauce and toss to coat. Serve over steamed rice and garnish with chopped green onion.

    Tofu Teriyaki:

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