Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
Discard any marinade if there is extra, and add the marinated meat to the crockpot.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
Garnish with green onion and serve over basmati rice pilaf.
Basmati Rice Pilaf Ingredients:
1 1/2 c. basmati rice
3 TBSP unsalted butter
1 small onion, diced
1/2 tsp. cumin
1/2 tsp. ground turmeric
1/4 tsp. cinnamon
2 garlic cloves, minced
2 1/4 c. water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. golden raisins or dried apricots, chopped finely
1/4 c. sliced almonds, toasted until golden brown
Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
Add the cumin through garlic and cook until fragrant, about 30 seconds.
Add rice and cook stirring constantly for about 3 minutes.
Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.
Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:
1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
8 TBSP unsalted butter, cut into 8pieces
2 onions, chopped fine
2 celery ribs, chopped fine
1 TBSP poultry seasoning
1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
1 package of sage, chopped
1/2 c. parsley, chopped
3/4 tsp. pepper
2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)
Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 box of orzo, cooked according to package
2-3 TBSP butter
2 TBSP lemon juice
2-3 TBSP fresh dill, chopped
8 oz. feta cheese
1/2 c. sour cream
2 TBSP olive oil
Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.
Greek Salad Dressing:
1 c. olive oil
1/2 c. red wine vinegar
2 lemons juiced
4 cloves garlic, minced
1 TBSP Dijon mustard
1 (to 1 1/2) tsp. salt
1 tsp. dried oregano
1/2 tsp. dried dill
1/2 tsp. cracked black pepper
For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.
Place Instant Pot on saute. Once Instant Pot reaches “HOT”, add olive oil, garlic, and onions, and saute for a few minutes.
Then add the dry beans (no need to presoak), broth, liquid smoke, and seasonings and stir everything.
Place on manual High Pressure for 90 Minutes.
Do a natural release for 20 minutes.
If you want creamier beans either smash some beans with the back of a large spoon, use an immersion blender, or remove some of the beans and liquid and and place in a blender or food processer and pulse until desired consistency and then add back to the Instant Pot and mix to combine.
Raita: In a bowl, mix 5 oz. plain Greek yogurt with 1 small hot house cucumber (1/2 shredded and the other half small diced), mint, juice from 1/2 lime, salt to taste, and sugar to taste.
Preheat oven 400F.
Prepare the raita and place in the fridge until ready to eat.
Prepare instant mashed potatoes according to direction on the box. Set aside.
Cook the cauliflower, green beans, and peas and carrots in the microwave, slightly undercooking them. When cooked, add them to a bowl and then add the garbanzo beans and set aside.
In a small bowl, add the salt through coriander and set aside.
In an oven safe skillet, heat the oil; then add the mustard seeds and fry for 10 seconds until they start to pop; then add the onions, zucchini, and ginger and stir-fry for a few minutes.
Add the bowl of cooked veggies and 1/2 of the spices. Mix to combine.
Add the remaining spice mixture to the prepared mashed potatoes and mix to combine.
Add 1/2 of the seasoned mashed potatoes to 1/2 of the skillet.
Remove the remaining 1/2 of the veggie mixture from the skillet and add to the mashed potatoes, and mix to combine. Once 1/2 of the veggies are removed from the skillet, mix the mashed potatoes with the veggies in the skillet. (If your skillet is big enough to mix everything, you don’t need to take any veggies out of the skillet to mix with the mashed potatoes)
Add the mashed potato veggie mix back to the skillet.
Add 1 pie dough on top of the skillet, and add 2-3 vents. Place in the 400F oven and bake for 20—25 minutes, or until browned and heated through.
Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.
1 1b. ground chicken, turkey, or beef
1 tsp. cumin
1 tsp. chili powder
16 oz. jar of favorite salsa
1 15 oz. can pinto or black beans, drained and rinsed
1 15 oz. can of corn, drained and rinsed
Shredded cheese to your liking
Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling
Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
Serve with chips and taco toppings, serve over rice, or use as a burrito filling.