1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
3 cups baby carrots, halved lengthwise
2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
2 medium yellow onion, diced
3 teaspoons minced garlic (6 cloves)
1 (1-inch) piece fresh ginger, peeled and minced
1 3/4 cups water
1 cup canned unsweetened coconut milk
1 1/2 tablespoons red curry paste
1 vegetable bouillon cube
1/2 teaspoon salt
Cooked rice, for serving
Fresh cilantro, for garnish
Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve the curry over rice and garnish with cilantro.
We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !
We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.
2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
1 yellow onion, finely chopped
2 cups thinly sliced carrots
2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
2 cups trimmed and halved green beans
¼ cup chopped fresh cilantro
2 Tbsp. toasted sesame seeds
1 lime, sliced into wedges for garnish
1 cup low-sodium vegetable broth, warmed
3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
4 cloves garlic, minced
1 tsp. peeled and minced ginger
1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
½ tsp. sesame oil (we used toasted sesame oil)
1/8 tsp. ground black pepper (we used fresh ground black pepper)
1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)
Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.
*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.
**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.
This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !
This recipe came from Clean Eating magazine.
We weren’t paid in any form to promote Clean Eating.
1 can or bottle of beer (we used 1 bottle of Corona)
4 cups beef broth (we used Swanson reduced-sodium beef broth)
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
½ teaspoon paprika (we used smoked paprika)
1 ½ teaspoons sugar
½ teaspoon Kosher salt
Freshly ground black pepper to taste
4 new potatoes, quartered (we used 5 red potatoes)
4 carrots, roughly sliced
2 tablespoons all-purpose flour
Take a large pot or Dutch oven out and add the butter and olive oil to it, setting the heat to medium-high. Once the butter’s melted and the oil’s hot, add in the meat* to get a quick browning on all sides (original recipe says this should take roughly 5 minutes to achieve).
Take the meat out and leave it on a plate off to the side for now.
Toss the onion into the pot, turning the heat to low afterwards.
Constantly stir the onion until it gets softened, approximately 3 minutes.
Toss the garlic in, continuing to stir for another minute.
Add in the following ingredients to the pot, stirring to combine: beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
Add the meat back into the pot, putting a lid on the pot afterwards. Let the stew simmer over low heat for 1 ½ to 2 hours or until the meat gets really tender. We didn’t need to but if you think the liquid’s getting too low in the pot, then add 1 to 2 cups of hot water in when you need to.
Take the lid off and stir in the potatoes and carrots, putting the lid back on afterwards. Continue to let the stew simmer for another 30 minutes or until the vegetables are tender.
If you think your stew liquid is too thin then take a cup of the liquid out and mix the flour into it.
Pour the flour mixture into the pot and let the stew simmer for 10 minutes or until the stew gets thick (ours never got thick for some reason but it was still enjoyable).
Serve the stew with some crusty bread to soak up the stew liquid with.
*We thought that there was too much meat to get properly seared in our size of pot all at one time so we split the meat into two batches for them to get seared.
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any form to promote Corona, Swanson, or Ree Drummond.
4 pounds boneless beef chuck-eye roast, trimmed and cut into 1 ½-inch cubes
¼ tsp. salt plus salt for seasoning (we used ¼ tsp. of kosher salt and used table salt for seasoning)
Pepper for seasoning (we used freshly ground black pepper)
¼ cup vegetable oil, divided
2 onions, minced (we used yellow onion)
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium beef broth
2 (8-oz.) jars prepared horseradish
1 teaspoon dill seed
1 ½ pounds red potatoes, cut into 1-inch pieces
1 lb. carrots, peeled and cut into 1-inch pieces
4 large portobello mushroom caps, cut into ½-inch pieces (the recipe doesn’t say to, but we removed the gills before cutting up the caps*)
2 Tbsp. minced fresh parsley (we used Italian parsley)
Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees afterwards.
Pat the cubed beef dry with paper towels and season it afterwards with the salt and pepper. Take a large Dutch oven out and pour one tablespoon of the oil into it, setting the heat to medium-high. Once the oil’s hot enough that it’s just starting to smoke, add half of the meat into the Dutch oven, cooking it long enough for it to be well browned on all sides, turning when needed (the original recipe suggests this should take 8 minutes to achieve). Take the meat out of the Dutch oven and place it in a bowl. Return the Dutch oven to medium-high heat and repeat the process with an additional tablespoon of oil and the remaining half of beef.
Now that all the beef is resting in the bowl, pour another tablespoon of oil into the Dutch oven and set the heat to medium. Once the oil’s shimmering, toss in the onions and the ¼ tsp. of salt, stirring occasionally (we had to stir constantly) for 5 to 7 minutes or until the onions have softened. Add the flour in, stirring constantly for one minute. Slowly whisk in both broths, scraping up any browned bits from the bottom of the Dutch oven. Mix in the horseradish and dill seed.
Return the beef and any juice that accumulated in the bowl to the Dutch oven. Bring the dish to a simmer, put a lid on it, and stick it in the oven to cook for 50 minutes. Take the lid off the Dutch oven to mix in the potatoes and carrots, putting the lid back on afterwards and letting the dish cook for 1- 11/2 hours longer in the oven or until the meat is tender.
Closer to the end of the cooking time, take a large nonstick skillet out and pour 1 ½ teaspoons of oil in, setting the heat to medium-high. Once the oil’s shimmering, toss half of the mushrooms in and let them cook, stirring now and then, until they have released their juices and have browned around the edges (original recipe says this should take 7 to 10 minutes). Season the mushrooms with salt and pepper and place them in a bowl. Pour another 1 ½ teaspoons of oil into the skillet and repeat the cooking process with the remaining mushrooms.
Stir the parsley into the stew and season with additional salt and pepper if you think it needs it. Serve the stew and sprinkle the mushrooms over the individual portions.
We love this hearty stew. Horseradish still has a little bit of bite to it but the cooking time really mellows the flavor out. There’s also some sweetness to the dish from the carrots and onions and possibly the horseradish as well. We tried a piece of the beef after it was done being browned since it looked cooked enough and the meat was still kind of firm at that point but after all the time spent in the oven, that meat just fell apart in your mouth as soon as you bit into it. The mushrooms are small by the time they get done cooking but they still add a different texture to the dish when you have them in a bite. Don’t know if the parsley added flavor but it was nice to have that bright pop of green in the dish.
*We found that the easiest way to remove gills is to use a spoon as shown here:
½ teaspoon pepper (we used freshly ground black pepper)
3 medium onions, peeled, quartered (we used yellow onions)
2 cups beef broth (we used two (14.5 oz. each) cans of Swanson 50% less sodium beef broth)
1 teaspoon paprika (we used smoked paprika)
½ teaspoon allspice
3 bay leaves (we used 4)
4 large carrots, peeled, cut in half (we used 2 lbs. of baby carrots)
3 medium potatoes, peeled, quartered (we used 10 medium red potatoes, peeled, that we cut into bite-size (roughly 1-inch) pieces)
Prepared horseradish (optional) (not something the original recipe had listed as an ingredient but we really enjoyed eating the meat and vegetables with some horseradish)
Pre-heat your oven to 325 degrees. Trim away any thick pieces of fat you come across on the rump roast. Place the roast in either a 4-quart Dutch oven or a casserole (we used a roasting pan*). Add in the onions, spreading them out around the roast. Sprinkle the salt and pepper over the roast and the onions. Add in the broth, paprika, allspice, and bay leaves (we put one bay leaf on each side of the roast). Put a lid on your casserole, Dutch oven (or in our case), the roasting pan and stick it in the oven to cook for 2 hours.
After those 2 hours have passed, take the lid off just long enough to add in the carrots and potatoes, putting the lid back on afterwards. Continue to cook in the oven for another 45 to 60 minutes (we went with 60 minutes) or until the meat and vegetables are tender. Take the bay leaves out before eating.
*We had to move our oven rack down one level below the middles so that the roasting pan could fit in there, with the lid on, without touching the top.
The meat is so tender and the vegetables absorb all the flavors from the beef and the spices. While the dish is tasty on its own, the horseradish packs a punch that works with the flavors of the pot roast.
¾ cup Jack Daniels or other whiskey (we used Jack Daniels)
¾ cup packed brown sugar (we used light brown sugar)
Salt and freshly ground black pepper to taste
Take half of the butter and place it in a large skillet (make sure the skillet has a lid that fits for later on), turning the heat up to high. Once the butter’s melted, add half of the carrots to the skillet, stirring continuously just long enough to brown the carrots (about 1 minute). Take the carrots out of the skillet and transfer them to a plate. Do the same thing with the other half of the carrots (just don’t add the other half of the butter, that’s for step 2).
Take the skillet off the heat just long enough to pour the whiskey in, returning the skillet to the heat afterwards. Allow the whiskey to bubble up and cook for 3 minutes or until the whiskey looks like it’s reduced a little. Turn the heat down to medium-low and add the remaining half of the butter in, stirring it around until the butter’s fully melted. Add the brown sugar in, stirring to combine, tossing all the carrots back into the skillet, stirring to coat the carrots in the sauce.
Turn the heat down to low and put a lid on the skillet, letting it cook for 5 minutes. Take the lid off and let the carrots cook for an additional 5 minutes. Season with salt and pepper to taste. Make sure you add enough salt to balance out the sweetness !
Makes 6 to 8 servings.
The alcohol will get cooked off but you can still taste the flavors that went into making that whiskey and it gets imparted into the carrots. The sauce turned into a nice glaze on the carrots and is slightly syrup-like by the end of the cooking process. The salt really brings out the flavors of the dish while also keeping the dish from being a one-note sweet tasting side dish.
Recipe source unknown.
We weren’t paid in any form to mention Jack Daniels.