kid-friendly · Recipes

Trader Joe’s Tag: Teriyaki Steak Tips & Grilled Asparagus

For the latest installment in my not-frequent-enough series on Meals You Can Make Exclusively Using Trader Joe’s Products, I offer these delicious, grill-ready steak tips and sides. Made using things you can find 100% at Trader Joe’s, this meal comfortably fed our family of three with leftovers, and came together in half an hour on a weeknight after work and camp. It’s also pretty healthy, with just 240 calories per serving of beef, or a total of 10 Weight Watchers points if you eat a really big helping. We cooked this indoors because it was raining out, but these tips are made for the grill. You could also broil them to mimic that fresh-off-the-barbecue sear!

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Teriyaki Steak Tips & Grilled Asparagus

INGREDIENTS

All from Trader Joe’s:

  • 1 package refrigerated teriyaki steak tips (in the meat case)
  • 1 package frozen grilled asparagus spears
  • 1 packaged refrigerated scalloped potatoes or boxed potatoes au gratin*

*Or, substitute a similar potato side. Looking for different options, or rather make something from scratch? Check out my mashed potatoes, homemade scalloped potatoesroasted potatoes, or classic potato salad.


DIRECTIONS

Prepare potatoes following package directions (or use from-scratch recipes above) while heating up a grill pan/large cast iron skillet/Dutch oven to cook the steak tips. (Or grill ’em outside!) I used my large Le Creuset dish and it worked perfectly by giving all the tips room to brown without crowding on the bottom of the pan.

You can also stick these under the broiler for a few minutes and that would work great, too. You’ll be cooking them for about 7 minutes or to desired level of done-ness.

While the tips are cooking, heat the frozen asparagus either in the oven in a glass dish, or in the microwave in a safe dish, until cooked through, following package directions.

Serve the tips with some pan juices alongside the grilled asparagus and potatoes. Garnish with any additional steak sauce you like; Trader Joe’s island soyaki sauce might be nice here, as would any other sweet condiment that won’t fight the teriyaki marinade. Enjoy!

There’s no need to season these further, as they come already marinated in a sauce that you can just throw right into a hot pot with a little olive oil. This would also go really well with any type of rice side, as well as any other type of vegetable if you don’t like asparagus. I love these frozen asparagus because you can really taste the grilled parts, and they aren’t very mushy, which kind of tricks your taste buds into thinking that you cooked them fresh. Other awesome frozen sides at Trader Joe’s include their Organic Superfood Pilaf (tri-color quinoa with sweet potatoes, kale and carrots),  Fire Roasted Bell Peppers & Onions, and Misto Alla Griglia (marinated grilled eggplant, zucchini and red peppers). I also keep their boxed frozen rice on hand at all times, because you can just steam-heat a two-serving pouch in the microwave to go with dinner at the last minute, and they have a wide variety ranging from organic jasmine rice to organic brown rice to barley mix.

Looking for other Trader Joe’s meals? Check out:

Roasted Red Pepper & Tortellini Soup (vegetarian!)

Chimichurri Rice with Chicken Sausage

Lemon Pepper Pappardelle with Hummus Pesto

Soy Chorizo Chili (vegetarian!)

Butternut Squash, Sage & Sweet Chicken Sheet Pan Meal

And, like most people who shop at Trader Joe’s, one of our top meals is their frozen orange chicken sauteed in a pan with TJ’s frozen vegetable fried rice. It’s our #1 takeout substitute for busy weeknight dinners and now even Georgia asks when we can have “OC” again! I make a big batch on a busy evening and she loves to share a plate with Daddy while watching a movie. What other Trader Joe’s foods do YOU love?

Have a great weekend everyone!

SPANX

kid-friendly · Recipes · Slow Cooker

Slow Cooker Honey Garlic Chicken

Inspired by a popular post on Damn Delicious (one of my favorite cooking blogs), this recipe for Slow Cooker Honey Garlic Chicken is beyond foolproof, with no braising, marinating or prep work required — just toss it in the slow cooker, come home after work and eat. You can use any cut of chicken and it still turns out moist and delicious. The original recipe called for chicken thighs, but boneless breasts were on sale and are something Georgia prefers, so we decided to try the recipe with those instead. And it worked perfectly. Life = easier, just like that!

Honey Garlic Slow Cooker Chicken

INGREDIENTS

  • 8 Chicken thighs (or two packages of boneless breasts, which I used here)
  • 16 oz. red potatoes (half a 2.5 pound bag)
  • 16 oz.baby carrots (one bag)
  • 16 oz. green beans, trimmed (one bag)

FOR THE SAUCE

  • 1/2 cup soy sauce (preferably reduced sodium)
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • Dried oregano, basil, pepper and red pepper flakes to taste (about a tablespoon total)

DIRECTIONS

  • Mix the sauce together and set aside.
  • In your slow cooker, nestle the potatoes and carrots into the bottom of the pot, then layer the chicken on top. Pour the sauce over and set to cook on low for 7-8 hours or on high for 3-4 hours.
  • The original recipe calls for basting every half hour, which is fine if you are home but not fine if you’re working. It turns out well either way.
  • In the last 30 minutes of cooking, add in the green beans.
  • Serve warm on a cold day!

OK, so this doesn’t photograph very well as a finished product. Trust me when I tell you it’s even BETTER as leftovers! 

This is a great recipe to pair with the Maple Dijon Pork Chops I posted about a couple of weeks ago when you’re meal planning for the week, because you can buy one bag of potatoes and use half in this meal and half with the chops; the same goes for the green beans.

Are you all set for Halloween?? We are in full Spooky Swing. Last weekend was the “Boo at the Zoo” event at the same place where we hosted Georgia’s birthday party this year, and we had a blast with friends riding the kiddie rides, seeing the animals in their exhibits, dancing to some monster tunes and of course picking up some toys and (healthy) treats along the walking paths. Monday we had a trick-or-treat in my office, which was another hit, and tomorrow G has her preschool Halloween party. It’s an exhausting life when you’re three — and the actual holiday hasn’t even hit yet! I’m not sure Rapunzel’s wig will make it to Monday intact… 🙂

Have a great rest of the week everyone. 

kid-friendly · Recipes · Tips and Tricks

Maple-Dijon Pork Chops with Chunky Apple Topping

This dish has become a fall tradition in our house. Every October we plan a date to go apple picking as a family, usually the first weekend Mark gets off after closing his first show of the season; then, with our bounty overflowing, we get started making apple crisp and this delicious dinner that tops succulent brined pork chops with a maple-dijon glaze and a chunky apple cider sauce. It’s something we all look forward to when the air turns chilly! I made this for the first time this year just last night, and I’m looking forward to baking a sweet apple crisp this weekend, too. I can’t wait to share that with you!

These pictures are actually from the last time I made a large quantity of this for a dinner party a couple years ago (hence the Johnny’s Foodmaster packaging, for a store that doesn’t exist anymore in the Boston area!) Also pictured are some garlic-chive mashed potatoes (click here for my basic mashed potato recipe) and my balsamic roasted green beans, which is my go-to way of baking green beans in the oven so the whole family will eat them. Although there are lots of steps pictured, I actually managed this just fine on a weeknight yesterday. I threw the chops into a freezer-size bag to brine them before work with some poultry seasoning (sage, thyme and rosemary) — see brining instructions below — and then when I got home, I just set the water on to boil for the potatoes, tossed the green beans into the oven to cook, set up the apple topping on a back burner, and cooked the pork chops in the last 7 minutes while I mashed the cooked potatoes. It wasn’t hard at all!!

HOW TO BRINE

Brining, or submerging meat in salt water for tenderizing and flavor, can be done overnight or during the workday so your meat is ready to be cooked when you get home in the evening. As I wrote about in this post for Citrus Pork, brining is a simple technique that does a great job of preventing dense cuts of meat (like pork chops!) from drying out while cooking. Yesterday I just threw the chops into a double-bagged freezer Ziploc with enough water to cover them, and eyeballed the salt and herbs. In general, you want to aim for a ratio of 1 TBSP of salt for every 1 CUP of water; as long as you make sure to cover the meat completely with water and rinse them off well when you are done brining, it’s pretty hard to mess this up. You also want to use flavorings such as onions, herbs, or aromatics like ginger, lemon peel, cinnamon sticks, sugar or garlic in your brining bag. If you are hoping to brine a holiday bird, like a large turkey, or a roast, definitely make sure you give it overnight to soak. Want a more in depth guide by cut of meat? This article is a good place to start.

Recipe: Maple Dijon Pork Chops with Chunky Apple Topping

INGREDIENTS

  • 4 apples, cored and chopped
  • 1 CUP apple cider
  • 3 TBSP brown sugar
  • 1 tsp cinnamon
  • 3-4 pork chops (or more for a crowd)
  • If brining: salt, water & herbs (I used a fresh poultry seasoning mix from the grocery store)
  • 1/4 cup maple syrup
  • 2 TBSP Dijon or spicy brown mustard (I used the latter)
  • olive oil for the pan

DIRECTIONS

If you are making the green beans and/or mashed potatoes, set those up to boil and bake in the oven first, then turn your attention to making the apple sauce and finally to cooking the pork chops in a frying pan. If you boil the water then prep all your other ingredients, your potatoes will be done cooking around the same time as your apple topping and your green beans, meaning you can set those aside in a warm place and cook the chops while mashing the potatoes.

If you’ve brined the pork chops, make sure to rinse them well and discard any seasonings that brined with them.

To make the apple topping, cook the apples in a medium sauce pan with the cider and brown sugar and cinnamon over medium/high heat until tender, about 15 minutes, then set aside.

(I’ve listed out the step-by-step for both the green bean side and the potatoes below).

To make the pork chops, heat some olive oil in a pan over medium-high heat and add the chops, seasoning with a little pepper. Cook until browned, about 5 minutes per side. Then, stir the maple syrup and mustard into the pan, tossing to coat.

Top the pork chops with the chunky apple sauce and serve alongside the mashed potatoes and green beans or sides of your choice. And enjoy!

Here’s a quick recap of the green bean recipe if you don’t want to click over to my full post about it. I bought a pre-rinsed bag of cut green beans (16 oz) and added half of a sliced onion in a foil-lined baking sheet. Drizzle with olive oil, salt and pepper, and add in a bunch of whole garlic cloves — I usually do between 6 and 10, peeled of course. Roast in the oven at 350F until browned pretty well, about 30 minutes; you want the onions to be starting to caramelize. You can also do 400F for 20 minutes, but I was timing it to be ready alongside the pork chops and potatoes here. Set aside and while still warm add a few drops of balsamic to the finished beans, tossing to coat (a little goes a long way). Serve warm.

For the mashed potato recipe you see here, I used half a bag of red potatoes (~1 pound) plus 1 stick of butter, about a half cup of milk (any kind; I used almond) and a hefty dollop of sour cream (a bit of cream cheese would also work), adding a generous sprinkling of salt to taste. I boil the potatoes, chopped in half, until fork-tender, then drain them, add them back into the stockpot and mash them by hand (skin still on) with all the ingredients mentioned above. So creamy and delicious!

I hope you enjoy this one. Stay tuned for a recap of our apple picking trip, some pictures from my recent travel to Detroit (where the food scene is bustling if you know where to look), and that apple crisp recipe I mentioned. The best part of fall is definitely the food if you ask me!

kid-friendly · Recipes

Classic Potato Salad

What else says summer like potato salad? My mom makes the hands-down yummiest, but if you can’t have hers, this is the next best thing.

I think potatoes get a bad rap: branded as a pound-packer since the low-carb craze of the early 2000s, potatoes are in fact quite nutrient dense, especially if you keep the skin on as I do in this recipe. Full of fiber and potassium, potatoes can absolutely be part of a healthy diet — especially for vegetarians — if you keep portion sizes in check and watch the fattening add-ons like sour cream, bacon, cheese, and Miracle Whip (back away from the fake spreads!) This recipe derives flavor from lots of ingredients, from green onions to pickles and celery, and cuts the mayo dressing with bright Dijon mustard. You won’t miss one ounce of creamy texture, but you will get just enough zip to perk up the whole dish without tipping over into spicy territory. Serve cold or at room temperature ~ enjoy!

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Classic Potato Salad

INGREDIENTS

  • 3 pounds red potatoes, skin on, cut into quarters
  • 3-4 eggs, hard boiled
  • 1 small onion (red or yellow), diced; or use a bunch of scallions/green onions
  • 3 celery stalks, chopped
  • 8 small sweet pickles, chopped
  • 2/3 Cup mayonnaise
  • 2 TBSP Dijon (OR 1 TBSP each Dijon and Yellow, to reduce spice)
  • Salt and pepper to taste
  • optional: fresh or dried dill for garnish

DIRECTIONS

Set the eggs on to boil if you haven’t any on hand, and then place a large pot of salted water on the stove to boil. Meanwhile, prep your other ingredients.

Quarters the potatoes. Small dice the onions and set aside in a small bowl of water to take the bite out of them. Chop the celery and the pickles and set aside.

Cook the potatoes in the boiling water for about 10 minutes or until fork tender. (Note: if you prefer to cook whole potatoes and chop after, allow for 30 minutes cooking time.) Drain and set aside to cool.

Once cool, stir in the pickles, celery, onion, eggs (discarding the water they soaked in), mustard and mayo, and stir together, seasoning to taste. I like to half-mash them to break up the texture so it’s somewhere between chunky and smooth. You can do anything for complete mashing to leaving the potatoes in big pieces. Top with fresh dill if using.

Serves a good sized crowd, and will stay good in the fridge for a week. 

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There are a few ways Potato Salad can go wrong.

Choice of spud is key: russets aren’t really your best bet, because they turn to slop so quickly. I’m a fan of catching that texture somewhere in between total mush and in-tact crunch, so something like a red bliss, fingerling, or even purple potato is better for me. The less starchy, the better. You’d want to pick a high-starch Russet for nice, fluffy mashed potatoes, but not so much for a salad where it’s important they hold their shape.

Fresh eggs, boiled just before you are about to make the salad, taste better.

I normally don’t do this, but seasoning the water for boiling the potatoes is key. Potatoes can end up pretty bland if you don’t salt the water. You can make sure you don’t damage your pans by adding the salt after the water is at a rolling boil, and before you add the potatoes to cook.

Let the potatoes cool off a bit before adding the mayo. If you add it too quickly while they are still warm, it can change the consistency of the dressing and turn it a bit oily. You can also use Greek yogurt instead of mayonnaise if you prefer.

Finally, as I said above, I really feel like Miracle Whip is never the right choice, but I won’t judge too harshly those who disagree. 😉

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If you are in Boston, stay cool in the heat wave that’s just starting up. And happy Amazon Prime Day! What deals do you have your eye on? Popular items seem to be the Echo and the Instant Pot. There are also deals to be had on the Fire TV stick and kids tablets, if you’re in the market for one. On the food front, I might check out the markdown on a stainless pasta maker or a stand mixer. Personally, I’ll probably end up buying something boring like diapers or work shoes for myself; the dress form I really want is not on sale for Prime Day, unfortunately!

Don’t forget to also mark your calendars for the other big sale that happens this time of year — the Nordstrom Anniversary Sale. It is not to be missed and I’m already hard at work making my virtual wish list. 🙂

Blue Apron · Recipes

Sirloin Steak with Smashed Purple Potatoes & Green Beans

As you all know, I am barely a meat-eater, never mind a steak eater. But in the interest of broadening my child’s palate, and in treating my poor Irish husband to more of the meat n’ potatoes fare he grew up with, I have branched out into cooking sirloin … for the first time ever. And I dare say it came out really good.

Thanks to my Blue Apron membership, I had a recipe that I knew would turn out really well, and I loved the idea of pairing a good-quality organic meat with something offbeat, like Purple Potatoes and this tangy Green Bean side dish zipping with the flavors of garlic, tomato and scallion.

Sirloin is a cut from the back of the animal. It is a bit less tender than top sirloin, but not at all tough if you cook it for the exact amount of time called for. Seriously, if I can’t screw this up, then truly nobody can.

Sirloin Steaks with Purple Potatoes & Green Beans

INGREDIENTS

  • 2 sirloin steaks, best quality you can find
  • 10 oz. purple (sometimes also called ‘blue’) potatoes
  • 2 cloves garlic
  • 8 oz. green beans
  • 2 scallions
  • 2 oz. cherry tomatoes
  • 1 bunch of tarragon
  • 4 TBSP butter
  • 1 TBSP red wine vinegar
  • olive oil for the pan
  • salt and pepper to taste for seasoning

DIRECTIONS

To start, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high and large-dice the potatoes. Peel and slice the garlic thin. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems (discarding them).

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.

While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 TBSP olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.

Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon and the remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Slice the meat against the grain and add any juices left on the cutting board to the vegetables, then stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetables between two plates, garnish with the green tops of the scallions, and enjoy!

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Options: If you really prefer much creamier potatoes, you can add milk, sour cream or creme fraiche to these, but I prefer them without. You could also decrease the amount of garlic and/or scallions if they’re too strong for you. And, it’s possible to substitute other types of vinegar (such as cider) if you don’t have red wine on hand.

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Buon Appetito!

And enjoy the last truly warm week we are going to get. I know I am. 


Recipes

Coconut-Curry Lentil Soup

As soon as I saw this recipe from Delight Gluten-Free Magazine, I knew I had to try it! (I changed it up a little to suit what I had in my pantry).

I added a little more potato to compensate for the fact that I only had 1 cup of lentils on hand, and then used leeks instead of yellow onion because I had a cup of chopped leeks left over from making a batch of my spring risotto. I also made sure to use light coconut milk to keep all the flavor without quite so many calories.

This turned out really well, and we had tons of leftovers to eat for lunch all week. I served it with my Kale Salad — which is made with a simple avocado-lemon dressing — since I had half a bunch of kale leftover from making the soup, plus two avocados left from making some Lemon Pappardelle.

Coconut Curry Lentil Soup

Serves 8   Hands-on time 20 minutes   Slow cooks for 4 hours

INGREDIENTS

  • 1 cup dried lentils, rinsed
  • 1 cup sliced carrots
  • 2 good sized potatoes, diced (skin on)
  • 1 cup chopped leeks (white parts only) or use a yellow onion
  • 3 cloves garlic, minced
  • 1 bunch kale, or use spinach/collard greens, stems removed
  • 2 TBSP tomato paste
  • 3 cups vegetable stock, plus 1/2 cup at the end (two 14.5 oz cans total)
  • 1 can of light coconut milk (14 oz.)
  • 2 TBSP EVOO
  • 2 TBSP fresh lemon juice, to use at the end
  • 1 TBSP fresh ginger, or 1 teaspoon dried
  • 1/2 to 1 jalapeno, seeded (or use jarred slices)
  • 2 TBSP curry powder
  • salt to taste (about 1/2 tsp)

This looks like a long list of ingredients, but I actually didn’t have to buy anything besides the fresh kale. I think you’ll find that you have most if not all of these ingredients already on hand.

DIRECTIONS

In a skillet over medium, heat the olive oil, then saute the garlic, leeks, ginger and jalapeno for 5 minutes. Turn off heat. (note: if you have someone who really doesn’t like heat, just leave these out. It will taste subtle to people who like a kick, but in a slow cooker peppers can really broaden their spice).

Stir into the pan the tomato paste, coconut milk, vegetable stock and curry; stir together.

Pour into slow cooker and add carrots, potatoes, lentils and salt. Set on low heat for four hours. After four hours, stir in the kale or other greens and squeeze in the lemon juice, adding the rest of the vegetable stock and any additional water that looks necessary for desired texture. Let heat for another 15 minutes, then add salt and pepper to taste.

This dish freezes well and is very filling. It’s probably most suitable for fall, but I made it during a cold snap the East Coast weathered in between some summer heat, and it really hit the spot. Enjoy!

CSA 2011 · Recipes

Harvest vegetable pasta

I created this after roasting a bunch of root vegetables together with nuts and raisins in a (failed) attempt to make something compelling. Luckily, even though they bored me as a standalone dish, these harvest veggies tasted excellent once I tossed them with rotini pasta and a nutmeg-infused sauce. Easy as pie….kind of tastes like pie too, actually.

INGREDIENTS

  • Red potato, sliced into quarters (unpeeled)
  • Turnips, sliced in half
  • Pumpkin, peeled and cubed
  • Squash, peeled and cubed (or buy this way)
  • Raisins (I used about one small box)
  • Carrots/parsnips, sliced (unpeeled)
  • Almonds (handful)
  • Vegetable broth (enough so an inch or two coats the pan)
  • Cinnamon to taste (be liberal with it!)
  • Nutmeg (generous spoonful)
  • Ginger (to taste)
  • Honey (about a half cup)
  • Kosher Salt
  • Pepper

Directions

Preheat the oven to 375. Prep all the chopped ingredients (or do this a day ahead). Toss with olive oil, nuts and raisins on a rimmed baking sheet. Sprinkle with cinnamon, nutmeg, and ginger and drizzle with honey. Season with salt and pepper. Add an inch or two of vegetable stock to the bottom of the pan. Roast in the oven, uncovered, for about 20 minutes or until tender.

Meanwhile, boil your pasta — I used rotini because it can “grip” chunky sauces like what you’re making.

You can use premade white sauce (I bought a great nutmeg sauce at Dave’s Fresh Pasta in Davis Square that I used as a base); or, you can make a simple white sauce by whisking butter, flour and then cream together over low heat, and then add the nutmeg in. Here’s a great example. I also added some leftover cream cheese into the pan to thicken the sauce even more (I never claimed this was health food). Combine the veggies, pasta and sauce in a large pot with a dash of pasta cooking water to help it all stick together! You can loosen it up with some more milk (I like almond milk) if it looks too thick or sticky.

This reheats well, but I’d recommend pouring a dash of  almond milk (or whatever kind you use) into the tupperware container and also putting a pad of butter on the top of the pasta when heating up leftovers to re-moisten things in the microwave and to keep it all from turning sticky.

CSA 2011 · Recipes

Slow Cooker Beef Stew

As my husband says, “Is there anything better than coming home from work to the smell of beef stew??” That goes for any kind of stew, if you ask me! It’s the ultimate comfort food, and if you chop your ingredients the night before, you can throw this together before leaving for work and time it to be ready when you come home. All you have to do is eat!

Ingredients (eyeball to size of your slow cooker)

  • 1 – 1/2 pound of stew beef
  • 3 or 4 potatoes, chopped
  • two cloves garlic, sliced or whole (whole=subtler flavor)
  • 3-4 carrots, chopped
  • 3-4 stalks of celery, chopped
  • 1 large onion, sliced
  • splash of Worcestershire sauce
  • 1/2 cup of beef broth (ideally, low sodium)
  • 2 bay leaves
  • salt and pepper to taste
  • optional: peas (add after it’s done cooking so they don’t mush)

Also optional: dredge the beef in flour and fry in olive oil before adding to the slow cooker. I am going to try that next time! I’d also add something savory like cumin, cloves or paprika to amp up the seasoning next time, I think.

Instructions

Unless you are browning the beef in a skillet first, you simply add all the ingredients to your slow cooker, stir to mix briefly, and heat covered on LOW for 8 hours. When you walk in the door after work, it will smell delicious! I made this for my husband to have since he so seldom gets to enjoy a meaty, stick-to-your-ribs dish like this.

Serve with sliced crusty bread, such as a French loaf. Check back soon to see what I do with the leftover bread!

Recipes

Weeknight potatoes, part deux

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I’m bursting at the seams with red and Yukon potatoes from my farm share. So, I made up a new roasting recipe.

Using a packet of dried vegetable stock seasoning mixed with olive oil as a base, I roasted these potatoes with a half dozen peeled garlic cloves and a sprinkle of “21-Seasoning Salute” from Trader Joe’s for 20 minutes at 375 F. Easy! Delicious!

CSA 2011 · Recipes

Easy cheater recipe for roasted potatoes

OK, we had a busy weekend — I’m about to leave town for a week on business — and I fell back on a tried-and-true recipe to use up some of my farm share potatoes: Roasting them in vegetable oil and Lipton’s Onion Soup mix.

It really is so simple and difficult to mess up, and it comes out so TASTY. All you have to do is chop 2 pounds of potatoes! You don’t peel them, or boil them, or dirty anything more than a measuring cup, a baking sheet, one knife and your cutting board!

Ingredients

  • 1 packet onion soup mix (any brand)
  • 1/3 cup vegetable oil, olive oil, or blend of both (I use Smart Balance cooking oil, which is a blend of canola, soy & olive oils with lots of Omega3s)
  • 2 pound of potatoes, quartered (I mixed Red Norland and Irish Cobbler)

Directions

Preheat oven to 425. Toss chopped potatoes with oil; add in onion soup mix and stir to combine. Place on a baking sheet, evenly spaced, and cook, stirring occasionally, for 35 minutes.

!E Voila!