Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 

this dinner into the crock pot after lunch. 

Coming home to a ready dinner is better than take-out.

 Slice the beef and chop the garlic.

  In the pot, combine the consomme/broth
 (dilute with equal parts water if concentrated),
brown sugar, soy sauce, garlic, sesame oil, ginger and
red pepper flakes. Add the beef and toss to coat.

Cover and cook on low for 5-6 hours. 

 Remove about 3T sauce from the pot and combine

 with 2T cornstarch. Stir back into the pot along

with the broccoli. Cover and cook on HI for 

about 15 minutes until broccoli is just tender.

Serve over rice.

Crock Pot Beef and Broccoli

1 C beef consomme or broth
(dilute if concentrated)

1/3 C brown sugar

1/3 C soy sauce

3 cloves garlic, minced

1 T sesame oil

1/2 t ground ginger (opt.)

1/4 t crushed red pepper flakes (opt.)

1-1/2 to 2 lbs beef chuck roast,

2 T cornstarch

broccoli florets about 4 C

Trim excess fat from the beef and slice into strips.

Combine the first 7 ingredients in the crock pot.

Add the beef slices and toss to coat. 

Cover and cook on low for 4-5 hours.

 Combine 2T cornstarch with 4 T water
to make a slurry. Stir into the pot.
Add as much broccoli as you like

You can also use a bag of frozen florets,

 no need to defrost. Stir to combine, cover

and cook on hi for 15-20 minutes to 

thicken the sauce and cook the broccoli to

your desired tenderness. 

During this time you can cook the rice.

How To Cook Rice

1-1/2C rice

3 C water

1 t salt

Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.

tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
       peppers.
    

Enjoy!

Links: Stone Gable,
Under The Table & Dreaming

Easy Fried Rice

Better than take-out!
This is not an exact recipe, but it will give you 

the technique to turn a few leftovers into

 a new and tasty dish.  

This is a great way to up-cycle leftover rice.

 We brought home the white rice and the 

 stir fry entree leftover from dinner out. 

With a little of this and a little of that

I can have fried rice in 10 minutes.

You can also use your own planned leftovers:

 rice, beef, chicken, pork or shrimp. 

Chop an onion, carrot, and celery. Saute in hot oil

 and butter in a large skillet. Add the peas. Push

the cooked vegetables to one side of the skillet

 and on the empty side scramble the eggs. 

Break them up into small pieces

 and then combine with the vegetables. 

Season with salt or garlic salt and pepper.

Add the cooked rice and saute, stirring often.

Add the leftover entre' or whatever you have 

leftover: cooked chicken, shrimp or pork along with 

any vegetables that came with it. 

Give it a good douse of soy sauce. 

Continue sauteing until steamy hot.

This is more of a guide to a very flexible

use-what-you-have-on-hand recipe. 

Try it once and you'll have great take-in! 

Easy Fried Rice

3C leftover cooked rice

2T oil + 2T butter
1 T sesame oil

1 small onion, chopped
2t minced garlic

1-2 celery stalks, chopped

1-2 carrots, peeled and chopped

1/2C-1C frozen peas or
just use 1 C peas and carrots

(1/2C-1C any other vegetables 

you want to use up like: mushrooms, 

broccoli, zucchini, asparagus, etc)

2 eggs, lightly beaten

salt/garlic salt & pepper

1/4C-1/2C soy sauce + more to taste

In a large 12" skillet heat the oil and butter.

Saute the chopped vegetables until tender,

about 5 minutes. Add the peas; stir and saute 

another minute. Push the vegetables to one side

 of the pan and add the beaten eggs to the empty

 side and scramble breaking up into small pieces.

Combine everything and season with the s&p.

Add the rice and stir to combine well. Douse with

soy sauce to taste. Start with about 1/4 C. 

Saute until steaming hot.

 Mix in any leftover cooked entree 

you have on hand (chicken or pork or shrimp).

Stir until heated through. Taste for seasoning.

Add more soy sauce to taste. Serves 4

Enjoy!

Links: Stone Gable,
My Romantic Home,
Rattlebridge Farm

Seasoned Rice Mix

Mix up a batch of this seasoned rice mix

for your pantry or as small gifts.

 Uncle Ben's and a few seasonings.

 Combine all ingredients in a large bowl
and whisk to combine well.

Divide mixture into 3 containers.

Snack size Ziploc bags are a perfect fit.

 I formed plastic wrap on the bottom of
a glass before inserting into a mug.
I have lots of Christmas mugs that I pick up
when thrifting. See my collection HERE.

Add  directions, and ribbon and it

make a nice little food gift in a Christmas mug. 

It can be part of a gift basket, 

or just tuck in a check for your Christmas tips 

to all the people whose services you have used

 throughout the past year; mailman, yardman, salon, 

dog groomer etc.  

Seasoned Rice Mix

3 C uncooked long-grain rice

Uncle Ben's

1/4 C dried parsley flakes

2 T chicken bouillon granules

2 t onion powder

1/2 t garlic powder

1/4 dried thyme

Stir together all ingredients, mix well.

 Place 1 C mixture into 3 airtight containers.
Or store in one large container and scoop out
the amount you need to prepare;
 measuring 1 part rice to
2 parts water. 

~~~~~~~~~~~~~

Directions for gift card

Combine 2 C water, 1 T butter and rice mix

in a saucepan and bring to a boil, stir and

cover. Reduce heat and simmer for 20 minutes.

Fluff with fork and serves. 

4 servings

Enjoy!

Links: Between Naps On The Porch,
Somewhat Simple