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A tasty meal for two using minimal ingredients in the slow cooker.
Middlesex, England, UK
1 person made this
- 400g braising beef, sliced
- 250g spicy pilau rice
- 2 tbsp Worcestershire sauce
- 1/4 cup red wine
- Salt and pepper to taste
- 2 bay leaves
- Gravy mix enough to cover beef
- 2 tbsp sunflower oil
- Heat a small frying pan and add the oil. Add the diced beef and cook for 5 mins or until meat is lightly browned.
- Add meat to slow cooker. Prepare the gravy and add to slow cooker.
- Season with salt, pepper, Worcestershire sauce and bay leaves.
- Add wine.
- Cook on high for 4-5 hours or until beef is tender
- Prepare rice.
- Dish up rice and add meat and gravy from the slow cooker.
Did me for two meals. Served half the beef and rice one day. Reheated the beef and cooked the other half of rice the following day.
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Instant Pot Stuffed Cabbage Casserole
This Instant Pot stuffed cabbage casserole as we called it was full of flavor, the cabbage maintained a perfect not too soft and not underdone consistency, and overall was a healthy meal for all 5 of us. Definitely one of our favorite Instant Pot recipes now! (originally published 1/18, affiliate links present)
So many years, I serve Lazy Man's Ciopinno on Christmas Eve with a loaf of crusty bread and a green salad topped with colorful chopped vegetables, at the same time a simple and festive meal. While the Ciopinno tastes rich, it's actually high in protein and very low in calories and carbs – so go ahead, we do, splurge on a Christmas Eve dessert!
Ciopinno is also a fine choice for Fridays during Lent when many of us don't eat meat but forgo parish fried-fish fries.
For special occasions, I invest in fresh shrimp and fish (and some times if I'm feeling adventurous, scallops and whatever else looks good in the fish case) but I also have good luck with grocery-store frozen shrimp and fish.
When I visit my dad in northern Minnesota during the summer, fresh walleye and other fresh-water lake fish are great substitutes for salt-water fish and shrimp.
A funny story. I've only had one bad pot of Lazy Man's Ciopinno, an unfortunate dinner choice on a Colorado ski trip when not a single nearby grocery stocked fish or shrimp, fresh or frozen. Out of desperation, we substituted spelt, an unfortunate choice. I don't recommend it although my skiing buddies still love to tell the story, their eyes rolling at the absurdity and catching me in a disastrous meal.
A classic lazy-man dish using canned corned beef.
A combination of being tired, lazy and hungry forced me into our pantry to find something quick to eat with the leftover rice we had from the night before. I not much of a breakfast person, but when lunch time comes around I need to get some food in me. I work from home (have done so the past 11 years now) so I have the convenience of eating well if I want to. Today all I wanted was something fast, but I wasn’t ready to sacrifice on taste. There was Mr. Hereford corned beef staring at me, as if it was saying “I dare you”…
This dish takes me back to when we owned a “parlor” (like a variety store) in Trinidad and late at nights the local drunks and bachelors would come calling on us to sell them a can of corned beef or Vienna sausages so they could have a quick meal. Even though we had closed for business hours ago and were in bed (our house was at the back of the store). I still remember telling my brother to shut up and pretend we’re not hearing them.
1 can corned beef
1 medium tomato chopped
1 medium onion sliced
1 scallion sliced
1 hot pepper sliced (remove seeds to control heat) I used a habanero pepper
dash black pepper
1/4 teaspoon ketchup
1/4 bell pepper – optional (sliced thin)
Heat a pan on medium heat, then empty the contents of the can of corned beef into it and break it apart. The original way I’ve seen this done is to heat some oil in the pan first, but since I’m trying to get back in shape I’m holding off on amount of oil and fatty stuff I use.
The corned beef itself is very fatty, so basically there’s no real need for oil. The next step is to prepare the onion, pepper, tomato, scallion and bell pepper. Normally bell peppers and scallions are not used as this in it’s original form is very rustic. But not only do I like the added flavour, I like using up the stuff I have in the fridge when I cook, so it doesn’t waste. Then toss everything into the pan with the corned beef and hit it with a dash of black pepper. Stir and cook for about 5 minutes. Don’t cover or you’ll risk everything going soggy and into a “mush”. BTW, this is cooked on a medium heat and is good 5-7 minutes after adding all the ingredients.
This dish is only complete for me with sliced cucumber on the side as in the pictures below. Besides rice, this can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.
Do you have a different way of making this? Leave me your comments below as I’m always looking for different ways to prepare the dishes I grew up on and I’m sure everyone else would love to learn different techniques.
Foreplay of the Senses
marinade the beef with 2 tbsp light soya sauce, sesame oil and 3 tbsp of chinese cooking wine. cover with cling wrap and put in the fridge for at least 30 mins.
heat 2 tbsp oil in a wok and add in 1/3 of the garlic. fry til fragrant and add the choy sum and fry til they turn a darker green, it take a few minutes. dish up and set aside.
heat 2 tbsp oil and turn the flame up to high. before the wok starts smoking, put in the beef and stir fry quickly to prevent uneven and overcooking. fry til just cooked. dish up and add to the choy sum.
turn down the flame to medium and add 1 tbsp of oil. add the remaining garlic and the ginger. stir fry til fragrant. don't let them burn. add the oyster sauce, the chicken granules and the remaining chinese cooking wine and light soya sauce and water. let it come to a boil and turn down the flame to let it simmer for 2 mins. put the beef and the choy sum back into the wok and stir fry to mix and infuse the ingredients. dish up serve hot.
- Serving Size: 1 (704.7 g)
- Calories 612
- Total Fat - 30.2 g
- Saturated Fat - 10.4 g
- Cholesterol - 203.5 mg
- Sodium - 1062.3 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 9.6 g
- Sugars - 15 g
- Protein - 52.7 g
- Calcium - 157.3 mg
- Iron - 7.5 mg
- Vitamin C - 121 mg
- Thiamin - 0.4 mg
Place cabbage in a large pot and cover with water, bring to a boil over medium-high heat and continue boiling for 1 hour.
Remove cabbage from pot, allow it to cool, remove and discard the heart chop up the cabbage leaves.
Place half the chopped cabbage in the crock.
Mix the rice, bell pepper, bread crumbs, egg, onion soup mix and garlic powder with the ground beef shape into 12 meatballs and place on top of cabbage.
Crock, Lock, and Load
No cooking method beats braising for its combination of minimum work and grand reward. The flavors are huge, the cuts of meat you can use--short ribs and lamb shanks, for example--are some of the cheapest in the supermarket, and in the end, you can eat a hunk of beef or a mound of pork with a spoon. You aren't limited to beef, lamb, and pork, though: Chicken (especially the dark thigh meat), fish (which has the advantage of braising really fast), and even beans all benefit tremendously from a warm bath.
To braise, you choose your protein, combine it with spices and liquid in a slow cooker (or a pot), and heat it until the meat or fish falls apart. The only other decision is whether to brown the meat beforehand. Properly browned meat gives the final dish a richer aroma and more complex flavor, but you'll still have an amazing meal if you just chuck everything in and hit the "on" switch.
When you're finished, you'll have comfort food that you can keep in the fridge for days and portion out for weekday lunches. Or freeze it and break it out later during a football game. I promise you: Nobody will miss the wings and pizza.
Time: At least 4 hours, mostly unattended
1/2 lb small, dried white beans, such as navy beans
4 cloves garlic, peeled and crushed
2 carrots, peeled and chopped
2 cups chopped tomatoes with the juice (canned are fine)
3 or 4 sprigs thyme or 1/2 tsp dried thyme
1/4 lb slab bacon or salt pork
Chicken stock or water, as needed
1 lb boneless pork shoulder
Chopped fresh parsley leaves
1. Combine the beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves, and bacon in a slow cooker. Add stock to cover by 2 inches set the heat to high.
2. Meanwhile, brown the sausage, pork, and duck legs in a skillet, one after the other. (There won't be room to cook them all at once.) Add them to the simmering beans.
3. When the beans are tender, add salt and pepper to taste, along with the minced garlic. Garnish with the parsley and serve. Makes 4 to 6 servings
Per serving: 510 calories, 39 grams (g) protein, 46 g carbohydrates, 18 g fat (6 g saturated), 9 g fiber, 624 milligrams (mg) sodium
Change it Up
Fast Cassoulet Use canned instead of dried beans and combine them with the sausage, pork, vegetables, herbs, and bacon as above. In a skillet, brown a duck breast very well, skin-side down, then turn and brown a bit on the meat side to medium rare. Serve the beans and meat with the duck sliced on top.
Time: At least 6 hours, mostly unattended
2 Tbsp peanut or canola oil
5 nickel-size slices ginger
1 tsp whole Sichuan peppercorns
Chopped scallions or fresh cilantro leaves
1. Heat the oil in a heavy skillet on medium high 1 minute later, add the ribs. Brown them carefully and thoroughly on all sides. Take your time--you may have to brown them in batches, and it will take a few minutes per side. If you're pressed for time or just feeling lazy, skip step 1 and start with step 2.
2. Place the ribs and all the remaining ingredients (except the salt and garnish) in a slow cooker. Set the heat to high and cover. Cook for several hours, until the meat is tender and falling from the bone. Taste and add salt if necessary.
3. At this point you may, if you prefer, remove the meat, strain the liquid, and refrigerate each separately skim the fat from the liquid and reheat the liquid with the meat. Or simply serve the meat over rice, topped with the liquid and garnished with the scallions or cilantro. Makes 4 servings
Per serving: 586 calories, 49 g protein, 21 g carbohydrates, 34 g fat (13 g saturated), less than 1 g fiber, 748 mg sodium
Change it Up
Short Ribs with Carrots
Add carrots to the meat and braising liquid and proceed with the recipe. Very sweet.
Time: At least 4 hours, mostly unattended
1 lb dried pinto beans, washed, inspected for pebbles, and soaked overnight if you have time
1 medium onion, peeled and minced
1 fresh or dried hot chili pepper, seeded and minced
1 tsp minced fresh oregano leaves or 1/2 tsp dried
Chopped fresh cilantro leaves
1. Combine all the ingredients except the cilantro in the slow cooker and cover with water. Set to high and cover. Cook the beans for at least 4 hours, adding more water if necessary.
2. The beans are done when they're very tender. Taste, adding more salt and pepper if necessary, and garnish with the cilantro. Makes 6 to 8 servings
Per serving: 217 calories, 13 g protein, 39 g carbohydrates, less than 1 g fat (less than 1 g saturated), 9 g fiber, 294 mg sodium
Change it Up
Chili with Tomatoes Add 2 cups of peeled, seeded, chopped tomatoes (canned are fine don't bother to drain) with the other ingredients. Cook carefully, adding a bit more liquid if needed. Top individual bowls with freshly grated Cheddar or Monterey Jack cheese if you like.
White Chili Substitute any kind of white beans for the pinto beans. When the beans are almost ready, stir in 2 cups of shredded or chopped cooked chicken. Any kind will do, but grilled is terrific. Cook for at least another 30 minutes.
Time: At least 4 hours, mostly unattended
3 Tbsp extra-virgin olive oil
2 to 3 lb beef brisket or chuck, in one piece
Fresh cracked black pepper, to taste
3 large or 4 medium onions, peeled and sliced
2 or 3 medium carrots, peeled and cut into chunks (optional)
1 cup sweet white wine, such as gewürztraminer or pinot grigio
1. Brown the meat (optional): Put 2 tablespoons of the oil in a large skillet or sauté pan on medium-high heat. In a minute or so, when the oil is hot, add the beef. Brown it well on both sides (this will take a total of about 10 minutes).
2. Season the meat with the salt and pepper and combine with the vegetables and wine in the slow cooker. Set the heat to high (or low if you'll be out or asleep for a while) and cook until the meat is tender, about 4 hours.
3. Remove the meat from the slow cooker and let it rest on a cutting board for a few minutes. Taste the sauce and add more seasoning if needed. (You want to taste the pepper.) Carve the meat and serve it with the sauce spooned on top, or cool and refrigerate the uncarved meat and sauce for up to a day before gently reheating. Makes 4 to 6 servings
Per serving: 491 calories, 44 g protein, 11 g carbohydrates, 26 g fat (6 g saturated), 2 g fiber, 511 mg sodium
Change it Up
More Traditional Brisket Add 2 tablespoons tomato paste and 1 tablespoon minced garlic to the slow cooker in step 2. Use beef stock instead of wine for the liquid.
Sweet Beef Brisket with Garlic When the meat is somewhat tender but not quite done, add 1 pound peeled, chunked sweet potatoes 2 chopped carrots 1/2 cup dried apricots 1/2 cup dried, pitted prunes (or other dried fruit) and an entire head of garlic, cut in half horizontally, with most of the papery coating removed. Continue cooking for at least an hour, until all the fruits and vegetables are soft but not mushy. Serve with crusty bread, on which you can smear the soft garlic.
Time: At least 3 hours, unattended
Homemade curry powder (see below)
1 Tbsp peeled and minced ginger
2 lb boneless lamb shoulder, cut into chunks
1/2 cup rice-wine vinegar or other mild vinegar
Chopped fresh cilantro leaves
1. Add all the ingredients except the cilantro to a slow cooker and set the heat to high. (If you'll be out for a while, set the heat to low.) Cover and simmer for at least 3 hours, until the lamb is tender. If the mixture dries out, add water.
2. Taste, adjust the seasoning, and garnish with the cilantro. Makes 4 to 6 servings
Homemade Curry Powder
A traditional curry powder can contain a dozen or more different spices, so consider this a scaled-down version. In a pinch, you can substitute 2 tablespoons store-bought curry powder in the recipe above, but this potent homemade blend will give you a more intensely flavored dish.
1/2 tsp each salt and black pepper
1 tsp whole mustard seeds
Per serving: 335 calories, 28 g protein, less than 1 g carbohydrates, 22 g fat (9 g saturated), less than 1 g fiber, 453 mg sodium
Change it Up
Lamb Curry with Coconut Milk
In step 1, add 1 teaspoon ground turmeric (or several strands of saffron, crushed between your fingers) along with the other spices. Substitute coconut milk for the stock.
Lazy Chiles Rellenos
A delicious, easy, and versatile dish that you can eat for breakfast, lunch, or dinner!
whole Roasted, Peeled, And Seeded Green Chiles
Monterey Jack Cheese, Grated
Salt And Black Pepper To Taste
Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly.
Cut into squares and serve with warm corn tortillas!
This dish ain&rsquot difficult to make. (Huh. Understatement of the modern era.)
This dish&hellipain&rsquot not delicious.
Okay, I&rsquoll stop now. I&rsquom sorry. But I&rsquom fluent in both Hillbilly and Double Negative. They just speak to me sometimes.
My mom used to make a dish like this, which is really nothing at all like the original Chiles Rellenos, but I&rsquom keeping the name intact all the same. It&rsquos a versatile, flavorful, and comforting combination of roasted green chiles, cheese, and a creamy egg mixture. And its applications are endless!
Serve it&hellipwith a fruit salad and tiny grandma rolls for a nice ladylike lunch.
Serve it&hellipfor breakfast with warm corn tortillas. (My personal favorite.)
Serve it&hellipwith grilled chicken for a nice weekend dinner.
I don&rsquot live in Santa Fe. I don&rsquot have a freezerful of roasted green chiles with the black skin still on.
I don&rsquot even have cans of Hatch.
But life isn&rsquot about being unhappy where you&rsquore not. It&rsquos about being happy where you are. And I are on a cattle ranch in Oklahoma in November. So I use these here chiles.
Grate some cheese, glorious cheese.
Now combine some eggs with some milk. Whole milk is really best&mdashanything with less fat and the baked eggs will turn out a tad on the watery side. If you splash in some half & half along with the milk&hellipeven better.
Whisk it together and add some salt&hellip
And some freshly ground pepper. I have multicolored peppercorns in my peppermill, so you&rsquoll see some red flecks in there.
I like color, even in my black pepper. What can I say?
Now add a little paprika&hellipand a little cayenne pepper!
If you&rsquove got the guts, that is.
If you can HANDLE the cayenne.
Whisk it all together. Yum, yum, yum.
Lay the chiles on a cutting board&hellip
Cut the chiles in half lengthwise, then seed them. (If you lived in Santa Fe, your chiles would have little black flecks all over.
And yes, I could roast my own. But first I&rsquod have to buy some Poblano or Anaheim chiles.
And I don&rsquot want to go to the store.
Lay the chiles on the bottom of a baking dish.
Generously sprinkle grated cheese all over the chiles.
Then place another layer of chiles on top of the cheese&hellip
And add another layer of cheese.
Now pour the egg mixture all over the top.
And that&rsquos it, baby! You can sprinkle a little more cheese over the top if it gives you a sense of peace&hellipbut it&rsquos not necessary.
Now place the pan into a larger baking pan, or on a rimmed cooking sheet. Pour a little water in the bottom of the second pan.
Bake at 325 for about 30 minutes, or until completely set.
It&rsquoll be slightly golden brown on top&hellipand shouldn&rsquot be jiggly at all.
Cut into squares and serve immediately.
With warm corn tortillas, it&rsquos sublime.
I love everything about this&mdashthe taste, the texture, the versatility.
Foreplay of the Senses
400 gms minced beef
3 large potatoes, skinned and diced into small cubes, deep fried til golden brown
3 large onions, diced
3 sprigs spring onions, finely chopped
2 tsp corn flour
2+2 tbsp dark soya sauce/thick soya sauce
2+1 tsp oyster sauce
1/2+1/2 tsp sesame oil
2+2 tsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
2 tbsp chinese cooking wine/hua tsing wine
3 tbsp oil
180 ml water/beef stock
add 2 tbsp dark soya sauce, 2 tsp oyster sauce, 1/2 tsp sesame oil, 2 tsp light soya sauce, 2 tsp corn flour and 2 tbsp chinese cooking wine to the beef, mix well and leave to marinade for at least 45 mins.
heat up the pan and stir fry the onions in the oil over low flame til soften and almost translucent.
add the beef in and stir fry til beef is almost cooked.
add in the potatoes, spring onions, 2 tbsp dark soya sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 2 tsp light soya sauce, salt, sugar and the beef stock.
turn up the flame and let it come to a boil. turn down the flame and let it simmer for another 5 mins.
Lazy Man's Kuchen1 egg beaten 1/2 cup granulated sugar 1/2 teaspoon vanilla 1/2 cup softened butter 1 cup flour 1 large can any pie filling 1 3/4 cup whipping cream 1 1/2 cups sugar 4 eggs beaten 1 TBSP flour 2 TBSP granulated sugar 1 teaspoon cinnamon 1. Preheat oven to 350F and grease a 9x13 pan.
2. Mix crust ingredients well. Press into pan
3. Pour over one large can of pie filling (any fruit) over crust.
4. Mix filling ingredients and pour over filling.
5. Sprinkle with cinnamon and sugar
6. Bake for 1 hour or until filling is set.