I was thinking about Asian flavors and slow cooking. So I decided to slow cook some chuck. I think this out very flavorful, and the meet was very tender. I am not sure anyone in China or nearby ever cooked it this way, but we still liked it. It was kind of an Asian Pot Roast.
Slow Cooker Asian Braised Beef
- 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
- 3 Tbsp all purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp vegetable oil
- 5 garlic cloves, minced
- 3 green onions,thinly sliced
- 2 inch piece of ginger, minced
- 1 1/2 tsp crushed red pepper flakes
- 3 stalks lemongrass, cut into pieces and pounded
- 1 cup reduced sodium chicken broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup rice vinegar
- 1/2 cup light brown sugar
- 2 Tbsp Sriracha sauce
- In a small bowl whisk together flour, salt, and pepper.
- Dredge cut beef into flour mixture.
- Shake off any excess flour. Set aside.
- In a medium sized skillet, add vegetable oil and warm up over medium heat.
- Once warm, brown beef in batches.
- Do not fully cook meat, you just want to have a nice crust.
- Place seared beef in slow cooker.
- In the same skillet you cooked beef, add minced garlic and ginger.
- Cook until fragrant.
- Add lemongrass and cook until garlic begins to brown.
- Add red pepper flakes and chicken broth.
- Transfer mixture to slow cooker.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha.
- Add to slow cooker and add green onions on top.
- Cover and cook for 4-5 hours on high heat, or 6-8 hours on low heat.
- Serve with rice, noodles or crusty bread.
Here is another nice Italian soup, just like you can get at Olive Garden. Quick and easy.
Pasta e Fagioli
- 1 pound ground beef
- 1 small onion, small dice
- 2 carrots, small dice
- 2 stalks celery, small dice
- 2 cloves garlic, minced
- 2 14.5-ounce cans fire roasted tomatoes
- 1 15-ounce can red kidney beans, rinsed
- 1 15-ounce can great northern beans, rinsed
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 2 cups water
- 1 Tbsp white vinegar
- 1 tsp salt
- 1 Tbsp oregano
- 1 Tbsp basil
- 1 tsp pepper
- 1 tsp thyme
- 1/2 pound ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat.
- Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
I bought some fresh spinach at the farmers market this morning. While shopping, I also found some very nice blackberries and raspberries. I thought that would make a nice salad with candied pecans and goat cheese. Adding sliced grilled pork tenderloin in the middle made it an easy dinner salad. I cheated and bought some crispy onion topping from the store. Unfortunately, you could tell they were store bought.
Berry Spinach Salad with Pork Tenderloin
- 2 pound pork tenderloin, seasoned the way you like it
- 2 bunches fresh spinach
- 1/2 pint black berries
- 1/2 pint raspberries
- handful pecans
- crumbled goat cheese
- crispy onions
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 lemon, zested and juiced
- Start grilling the pork tenderloin on low.
- Melt butter and brown sugar in a skillet.
- Throw in the pecan and a little salt.
- Thoroughly coat and cook them until covered.
- Set aside to cool.
- Wash and arrange your spinach on your favorite platter.
- Add berries, crispy onions, goat cheese, and pecans.
- In a bowl, whisk olive oil, balsamic vinegar, lemon juice and zest with some fresh cracked black pepper.
- Once the pork tenderloin is done, allow to rest fr 5 minutes.
- Slice and arrange in the center of your salad.
- Drizzle with balsamic dressing and serve.
It snowed in Colorado today, on September 12. Time to make some hearty, warm up your soul soup. I like to roast the vegetables before adding them at the end to add another layer of flavor.
Mexican Roasted Vegetable Soup
- 3-4 pound boneless pork shoulder
- 2 russet potatoes, medium dice
- 1 large yellow onion, medium dice
- 6 cups low sodium chicken broth
- salt and pepper
- 3 Tbsp chili powder
- 2 tsp cumin
- 3 cloves garlic, minced
- 5 roma tomatoes, halved and seeds removed
- 3 hatch chiles
- 3 jalapenos
- 2 yellow squash
- 2 zucchini
- handful green beans
- 2 ears of corn
- Season pork shoulder with salt, pepper, and some of the chili powder.
- Brown on all sides.
- Put in your slow cooker.
- Add potatoes, onions, chicken broth, chili powder, cumin, and garlic.
- Cook on low for 6 hours.
- Chop the remaining vegetables appropriately for size.
- Toss with olive oil, salt, and pepper.
- Roast on grill or under broiler until slightly charred.
- Cut kernels of corn from cob.
- Remove skin from chiles and roughly chop.
- Add to slow cooker.
- Remove pork shoulder from slow cooker.
- Remove as much fat as you can.
- Break up into smaller pieces.
- Return to slow cooker.
- Cook an additional 2 hours.
- Spoon into bowls and serve with your favorite add ons.
- Tortillas, sliced avocado, cilantro, sour cream, etc.
Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.
Skillet Tamale Pie
- 4 cups cornbread, crumbled
- 3 cups shredded Mexican cheese blend
- Salt and pepper
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp vegetable oil
- 1 onion, small dice
- 1 jalapeno, minced
- 1 ear corn roasted and kernels cut from cob
- 1 clove garlic, minced
- 1 pounds 90 percent lean ground beef
- 1 can black beans, drained and rinsed
- 1 can Ro-Tel tomatoes with chiles
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
- Heat oil in large heatproof skillet over medium high heat until shimmering.
- Cook onion and jalapeno until softened, about 5 minutes.
- Add beef and cook until no longer pink, about 5 minutes.
- Add salt, pepper, chili powder, and cumin.
- Stir in beans, tomatoes and cook until thickened, about 5 minutes.
- Off heat stir in remaining cheese.
- Arrange cornbread mixture evenly over filling.
- Bake until cornbread is golden brown, 10 to 15 minutes.
Just needed something quick, easy, and hearty. Easy dish to make when you don’t know what to cook and are in a hurry. Made this the night we got back from a college visit. You can use whatever short pasta you like.
- 1 pound Italian Sausage, sweet or hot
- 1 medium onion, small dice
- 3 cloves garlic, minced
- 1/4 cup red wine
- salt and pepper
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1/2 tsp crushed red pepper
- 1 15 ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 2 cups water
- 1 pound rotini
- 1 cup ricotta cheese
- 1/2 cup shredded parmesan
- small handful fresh basil leaves, chiffonade
- In a large deep skillet, brown Italian sausage.
- Remove sausage with a slotted spoon to a paper towel.
- Leave oil from sausage in skillet.
- Saute onions and garlic until soft.
- Add seasonings and cook until fragrant.
- De-glaze with red wine.
- Add tomatoes, sauce, and water.
- Stir in rotini and cook until al dente.
- Sir in ricotta and parmesan cheese.
- Top with fresh basil and serve with additional parmesan cheese.