MY SITE
  • Welcome
  • Not So Natural
  • Welcome
  • Not So Natural
Search

Slow Cooker Balsamic Roast Beef

3/30/2020

0 Comments

 
Picture
From addapinch
Ingredients
  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon honey
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic chopped
​
Instructions

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.


NotesIf you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
0 Comments

World's Best Lasagna

3/29/2020

0 Comments

 
Picture
​by John Chandler
Ingredients
​

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

0 Comments

Slow Cooker Beef Ragu

3/29/2020

0 Comments

 
Picture
from Chatelaine
​
  •  450 g stewing beef cubes
  •  4 slices bacon diced
  •  2 onions diced
  •  2 cloves garlic minced
  •  1 cup sodium-reduced beef broth
  •  1 cup bottled strained tomatoes (passata)
  •  1/2 cup dry red wine
  •  1 can (156 mL) tomato paste
  •  1 teaspoon cane sugar
  •  1/2 teaspoon each fennel seeds and dried Italian herb seasoning
  •  1/4 teaspoon each salt and pepper
  •  1 bay leaf

​In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.

Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.

Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
0 Comments

Slow Cooker Carbonnade Beef Pot Roast

2/26/2020

0 Comments

 
Picture
from Canadian Living
  •  4 slices bacon thinly sliced
  •  2 tablespoons butter
  •  4 sweet onions thinly sliced
  •  1 cup Brown ale or porter beer
  •  1 tablespoon packed light brown sugar
  •  5 cloves garlic minced
  •  1/2 teaspoon each salt and pepper
  •  1.35 kg boneless beef pot roast (top or bottom blade, or cross rib)
  •  1/2 cup sodium-reduced beef broth
  •  3 tablespoons cornstarch or arrowroot starch

​
​​In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.

In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon. 

Make-ahead: Refrigerate in airtight container for up to 3 days.

Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.

Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.
0 Comments

Orange Ginger Beef

2/26/2020

0 Comments

 
Picture
from Michael Smith
The Food Network

2 Tbsp of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 Tbsp of Soy sauce
1 10 oz can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 Tbsp of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped


1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…

2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.

3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. 
0 Comments

    from my kitchen

    My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients.  Without the long drawn-out story ​and the million pics before you get to the recipe. ​

    Archives

    April 2020
    March 2020
    February 2020

    Categories

    All
    Almond Flour
    Apples
    Banana
    Beef
    Beverages
    Breads
    Breakfast
    Casserole
    Casseroles
    Cauliflower
    Cheese
    Chicken
    Condiments
    Cucumbers
    Dairy-Free
    Desserts
    Eggplant
    Eggs
    Fish
    Foil Baking
    Freezer Food
    Gifts From The Kitchen
    Ginger
    Gluten Free
    Gluten-Free
    Grains & Beans
    Healthy Snacks
    Holiday Dishes
    Lunchbox
    Make Ahead
    Maple Syrup
    Meatless
    Muffins
    Mushrooms
    Oats
    On The Go
    On-the-go
    Pasta
    Pork
    Potatoes
    Pumpkin
    Refreshments
    Rice Dishes
    Salmon
    Side Dishes
    Skillet Meals
    Slow Cooker
    Soup
    Soups
    Sprouts
    Squash
    Stews
    Sweet Potatoes
    Tips For The Kitchen
    Tisane
    Turkey
    Vegan
    Vegetarian

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Welcome
  • Not So Natural