Slow Cooker Pot Roast a la Liz

     One of the keys to a great relationship is keeping both tummy happy and full. At least this is the case in MY relationships. If I'm hungry, I'm not happy and so is the case with my boo!
     It may be an old adage, but meat and potatoes are the best thing in the world, end of discussion. You've heard it a million times, I know. That's why you can never go wrong with pot roast! Celery, onions, potatoes, carrots and meat all cooking in meat juice? UH, yes, please.




You will need:

• 1 onion, peeled and quarted
• 4-5 carrots, peeled and cut into 2-inch segments
• 3 stalks of celery, cut into 2-inch segments
• 2 cups beef broth, or 2 beef bouillon cubes diluted in 2 cups of water
• 1-2 lb. beef pot roast
• 2 TBSP olive oil
• salt & pepper

     Heat up the olive oil in a skillet. Meanwhile, salt and pepper both sides of the roast. When the oil gets hot, CAREFULLY place the roast in on a flat side. I say carefully because you WILL get hurt if you slam that piece of meat down and a spritz of hot oil gets on your arms. Take it from me, oil burn scars are not cute. Brown each side of the roast for 5-8 minutes each. Try to brown it.


     Layer the vegetables on the bottom of the slow cooker and season with salt and pepper. I like to put some of them on top of the roast for firmer vegetables. Pour the beef broth in the slow cooker and then top it off with roast. Place the cover, set the heat on low, and leave it alone for 6-8 hours. The longer the better, guys.

     All that's left is too make a big batch of mashed potatoes to soak up all the beef juice! Enjoy,
folks!

Love,

Liz

Korean Teriyaki Chicken Stir Fry

     Yesterday, I was in a tight spot. I had $40 to cover my groceries and it was my turn to cook dinner that night. I went through a lot of options but I settled on something that had lots of inexpensive vegetables, to make up the bulk of the dish, and a inexpensive cut of meat preferably on sale. Also, more important than anything else - it HAD to be good.
     For the first time EVER, I'm faced with a beau who can produce more in the kitchen than fried eggs. The first meal this guy made me was muscles in a tomato-white wine sauce. What the Hell?! Nobody does that in real life! He's amazing so I can't just slap down some tacos seasoned from a packet anymore.
     Given the circumstances and budget, the fact that he likes Asian cuisine, I picked stir-fry. I am SO GLAD I DID! Needless to say, my beau contributed a lot to this recipe. We used one of his woks, because of course he has more than one! I might have prepped but he had a hand in a lot of the cooking process due to his stir-fry history.

You will need:

• 1 lb. chicken strips OR chicken breasts, cut into thumb-sized chunks
• 1 onion, cut into semi-circles
• 1 red pepper, cut into 2-inch strips
• 1 small broccoli floret, chopped
• 1 fat garlic clove, diced
• 1 chicken bouillon cube
• fresh ginger, one-inch piece, diced
• 2-3 carrots, peeled into strips
• 2 TBSP vegetable oil
• 3/4 cup Tsang's Korean Teriyaki Stir-Fry Sauce
• 3/4 cup soy sauce, I like the low sodium kind
• 1 cup par-boiled rice
• 2 cups water

      Grab a small, resealable plastic bag and put in the chicken chunks, garlic, ginger, 1/2 cup Tsang's Korean Teriyaki Stir-Fry Sauce, and 1/2 cup soy sauce. Before you seal the bag, try to get out all of the air that you can, then toss it in the fridge for 30 minutes. While the chicken is speed-marinating, this is the time to prepare your vegetables and rice.
     My beau introduced me to par-boiled rice. It's nice and tender and I LOVE IT! Get your water boiling and then break up the bouillon cube in the water, then add the rice and cover. Let the rice boil for about 30-60 seconds then reduce the heat to low. Stir once or twice for the next 15 minutes then turn off the heat and stir. If there's rice sticking to the bottom just put the cover back on for about five minutes then stir. The moisture should lift the rice up off the bottom of the pot.
  
    

Heat the vegetable oil in your wok or frying pan on medium high heat. Once the oil is hot carefully pour in the chicken mixture, try to get whatever is leftover in the bag out into the pan. Cook the chicken for a about 2-3 minutes. Add the vegetables and the rest of the Tsang's Korean Teriyaki Stir-Fry Sauce and soy sauce.
   

  

     Remember: KEEP STIRRING, that's the point of stir-fry. The vegetables should be cooked but still crisp. Stir every 30 seconds or so for the next 10-13 minutes then you're done!
     I like to plate the rice first and then layer on the goodness so the rice soaks up the run off sauces. Scrumpty!

Love,

Liz

My Nanna's Homemade Beef Stew

Me and My Nanna. If you know me, you know ONE thing for sure; I love my Nanna.

Honest to God, I spent every Friday night of my life at my Nanna's house until I left for college. You know that Shepherd's Pie recipe I have of hers? She would make that for me every almost Friday night. After dinner, I'd have it as a snack while I watched Sabrina the Teenage Witch. If there was any left over, I'd have it for breakfast.

My Nanna is the best cook in the world. Everything she makes reminds me of those Friday nights I spent at her house eating and drawing and painting and eating. Not eating paint, though. But, yeah, my Nanna is awesome. And I miss her A LOT.

So my favorite way of NOT missing her is to cook! And since Autumn is on it's way, I've been craving some comfort food, New England Style. PLUS, my Nanna makes the BEST Beef Stew so I called her up and made my demands clear. From the intel I gathered, your orders are as follow:

You will need:

• 2 lbs. stew beef (cut into bite-sized chunks)
• 3-4 carrots (sliced)
• 4 beef bouillon cubes OR 4 cups beef broth
• 3-4 yellow potatoes (bite-size)
• 2 yellow onions (diced)
• 1 14.5 oz. can cut green beans OR peas (I used green beans)
• 2 TBSP cornstarch
• 2 TBSP Worcestershire sauce
• salt
• pepper
• parsley flakes

Get a  big old stew pot and slap it on the stove. Dump in the stew beef and Worcestershire sauce. While the beef is browning, use this time to dice up the onions. After the beef has browned a bit, add the onions then continue simmer on low.

If you have beef broth, skip this step. Dissolve each beef bouillon cube in it's own separate cup of hot water. That's 1 cup for every 1 cube. Once the beef has fully browned, add the beef broth or beef stock you created.

The carrots go in next because they need to cook a little longer than the potatoes. You can take this time to add some salt, pepper, and parsley flakes to your liking. Now add the potatoes, and green beans. Simmer until both carrots and potatoes are fork tender.

Mix the cornstarch with 1/3 cup of cold water until it's completely dissolved. Gradually stir it into the stew. This will thicken up the base and make it more gravy-like.

You're ready to reduce the heat and serve! I like mine with a bit of bread and butta'.

Love,

Liz