SKINNY CROCK POT ASIAN BEEF WITH BROCCOLI

”TOO MUCH EGO WILL KILL YOUR TALENT”

SKINNY CROCK POT ASIAN BEEF WITH BROCCOLISKINNY CROCK POT ASIAN BEEF WITH BROCCOLI

This is another crock pot recipe that will make your taste buds dance. This is an easy beef recipe, I tell you. You can leave it cooking in the crock pot and you can move on to continue doing those lunges or push ups or whatever it is you are doing.

After I shared with you the chicken curry recipe which was cooked in a crock pot, I thought that it will not hurt if I will again share another delicious meal that will certainly rock your world. Seriously.

I usually prepare the ingredient the night before, and before I go to sleep, I turn on the crock pot. Then in the morning I prepare this for my husband’s packed lunch .Or, I turn on the crock pot in the morning, by night time, I have the beef soft and ready. Then I add the vegetables.

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I hope you enjoy this meal as much as I do. There will be more crock pot recipes coming up in the future. I promise.

This recipe needs a special part of the beef. You need the beef chuck roast one. Because I noticed that if you use the other kind, it is not as tasty. They are usually labeled ” chuck roast” in the meat section. If you do not know what and where it is, just ask the clerk and they will show you where it is.

I thought looking for the meat among the meats is perhaps the most difficult part of the meal. But when I decided to just ask the meat lady where it is at, this became an A +++++ , positively easy meal.

Oh my did I say tasty? Yup! It is. In fact, when I was typing this post, the thought of the meal brought chills to my spine. Really.

Note: You want to be careful not to overcook the broccoli with this one. While broccoli cooked well is packed full of vitamin and nutrient goodies, overcooked broccoli is not. If you are worried about the status of your broccoli, try supplementing with Broccoli powder. This supplement gives you all the nutrients you miss out on, and many more, when your broccoli is overcooked.  Even if you aren’t making a meal with broccoli in it, you should still think about supplementing broccoli powder, because its benefits range from cancer prevention to the improved health of certain organs and systems of the body.

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CROCK POT ASIAN BEEF WITH BROCCOLI

Ingredients

1 1/2 pound boneless beef chuck roast , sliced into thin strips about 1 1/2 thick
1 can ( 10 1/2 ounces) condensed beef consomme’
1/2 cup oyster sauce
2 tablespoon cornstarch
1 bag ( 16 ounces) frozen broccoli florets OR 1 head fresh broccoli florets removed from stem ( I use this one)
Sesame seeds ( optional)

Instructions

  • Place beef in the crock pot /slow cooker.
  • Pour consomme’ and oyster sauce over beef
  • Cover and cook for 6 hours on low or 3 hours on high settings
  • After 3 to 6 hours, stir 2 tablespoons of corn starch in a small amount of water. Stir until smooth. Add into the beef . Stir until cornstarch is incorporated.
  • Add in the broccoli.
  • Continue cooking on high setting for 15 more minutes.

CROCK POT -CHEESY BROCCOLI SOUP WITH VELVEETA

It is not the load that breaks you down, it is the way you carry it.

Hello. How about this idea of having a Creamy Broccolli Soup for dinner? If you think it is a good idea, you are right because you can just whip this little monster in the crock pot and when you get home, you are meet with a hearty meal. Oh yeah !

I have made this Broccoli Soup for the third time now and there is still no sign of stopping. It is that delicious. This craze started when my husband and I went to Panera Bread and fell in love to their Broccoli Soup. The thing is , I cannot go to Panera bread whenever I fancy it, because it is kind of expensive for a small meal.

So I made my own version of Cheesy Broccoli Soup, for me to be able to eat it whenever I want to. I usually make a big batch to freeze , but it does not make it to the freezer, because we just it it all the way. It is that good.


Again, I used my ever loyal crock pot to make my soup. I just prepared all my ingredients and toss them in the crock pot, let it cook for eight hours at low and I have my soup. My family love this soup too so I have to keep on making it. NOTE: If you got some Velveeta Cheese left, try this  SPAGHETTI DINNER RECIPE WITH GROUND TURKEY RECIPE , then I have one more post that uses Velveeta as part of the ingredients.

Note

Broccoli is a great source of nutritional benefits, so many people choose to add it to their diet. However, if it is not cooked right, it can lose its nutritional value. If you are worried about your broccoli losing its nutritional value, the good news is you can supplement Broccoli Powder, or Sulforophane, to add back the nutrients you are missing out on. Broccoli Powder is great for its anti-oxidant properties as well as its use for preventing many diseases. It has even been shown to reduce the growth of tumors.

CROCK POT -CHEESY BROCCOLI SOUP WITH VELVEETA

Ingredients

3/4 cups plus 1/8 cups diced carrots
4 cups broccoli florets ( removed from stems)
4 cloves garlic ( minced )
1/4 plus 1/8 cups yellow onion ( chopped)
1 can chicken broth ( 14.5 0z )
1 cup water
1/4 cup corn starch
1 pint half and half
3 cups shredded Velveeta Cheese

Instructions

  • Place carrots, broccoli, garlic, onion, water and chicken broth in the crock pot.
  • Let the ingredients cook at low setting for 8 hours.
  • After eight hours, add in the Velveeta Cheese and mix it to melt.
  • Place the corn starch in a small bowl and pour a small amount half and half in it. Mix to dissolve the corn starch. Add mixture into the crock pot and pour in the remaining half and half.
  • Mix all the ingredients, making sure that the Velveeta Cheese is totally melted.
  • Let the soup sit for a few minutes until ready to serve.

RUSSIAN TEA CAKES AND THE CHRISTMAS COOKIES I MADE

RUSSIAN TEA CAKES AND THE CHRISTMAS COOKIES

Hi! It is scary here in my city. The fog is so thick. It feels like I am in a set of a horror movie. It is also cold and muggy and snowy. Hmmm, I will stop talking about the weather,because it is not something I want to talk about today. I am going to talk about rejection and some other things.

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In my Things to Know Before You Start Blogging post, I talked about how many times I have been rejected in Foodgawker and Tastespotting, and how I kept  pressing on ( I still keep turning in entries in spite of) . Lately, however, the rejection has been constant and it is unceasing, that it has become painful – emotionally. It  has taken a toll on me, and now and I am feeling discouraged.

You see, I am just taking my food photo by instinct. No formal training nor serious reading about it, so my photos are not consistently pretty. Sometimes, I get photo that are acceptable to FG and TS sites, and most of the time – not. So today,  I decided to really learn photography by reading websites about how to  get a consistent on taking good photos. I highly recommend reading and learning food photography first, before turning in some photos, so that you will not get rejected as much as I do. Also, for now, I am taking a rest in turning in entries in those sites and give my broken heart a rest. This poor little lady can only take enough rejection.

The bad thing about these rejection and getting discouraged feeling is, I lost my interest in blogging.  I just got a comment from a follower, obviously, that my writing is declining in quality. I guess that was the result of writing while nursing a crappy feeling. He said, “Hey, you used to write fantastic, but the last few posts have been kinda boring… I miss your tremendous writings. Past several posts are just a little bit out of track! come on!”

He is right. I had become very lazy in my writing. I can actually point out when it started. It was the week of Thanksgiving that I am getting burned out and writing feels like a burden.

I am so grateful about his comment because : 1) I did not expect that someone actually read my post  2 ) his comment proves that since I have a reader, maybe just him, I have a responsibility to my readers – and that is not to waste his/their time.

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All I can say to him is thank you for the constructive criticism, sorry for wasting your time and I will try to really write quality post.

Since I have my blog redesigned, I am figuring out which direction this blog is going, that is why I am testing the waters here. I am going to really show that I love doing this and I have to remind  myself  about the goals of this blog. Again, I am excited that somebody actually reads my post. That encourages me to go on. Please, if you are one of those readers, I would love to hear from you. Please write in the comment section.

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Moving on. Today, I am sharing with you these Russian Tea Cakes. So, how do you make Russian Tea Cakes? I did not know also until now, when I am pressed to make the fourth type of cookie to give away for Christmas. I got this recipe from the internet. I want to credit the creator of this Russian Tea Cake, but I just cannot find her anymore. I forgot to favorite her recipe and I cannot remember her blog.  I know she is a famous blogger, but I just forgot what blog it was. I am sorry, girl -whoever you are.

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This is the first time I made this. And I am surprised of the result. The ball Russian Tea Cakes were hard when they were cooked. I was even apprehensive on how it will taste, but the hardness of the outside can deceive you, because the inside is soft and chewy. The ground hazelnut made the the taste of these tea cakes edgy. It set apart the flour, sugar and nut. So, delicious. You can skip the powdered sugar if you do not want it to be really sweet.

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RUSSIAN TEA CAKES AND RESPOND TO A FOLLOWER’S COMPLAIN

Ingredients

1 cup flour
5 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnut or almond
1 tablespoon soy milk (vanilla flavor)

Instructions

  • Pre heat oven at 325 F
  • Melt butter in a microwave.
  • Add sugar and the flour
  • Fold in nuts and then add soy milk.
  • Mix the ingredients thoroughly. You can use electric mixer. In my case, I use my hands.
  • Form the dough into 1 inch size balls and arrange in an ungreased cookie sheet.
  • Bake for 18 minutes, then remove from the oven.
  • Leave the tea cake on the pan to continue cooking. Let cool.
  • Place the cookies in the container or eat right away

Notes

Yields 13 Russian Tea Cake