Tuesday, March 17, 2015
Sunday, March 15, 2015
Corn Beef in the Crockpot
It's almost St. Patrick's Day again!!!!!! Time seems to be flying by and with all our crazy activities with the little BeaNs, we've been a little slow in getting our act and new recipes together for you. Here's a great repeat recipe that you can make in a crock pot. I love recipes I can set up and cook while I'm running around all day. I just bought corned beef today so I'm set to take out my crock pot and make this on Tuesday.
Corn Beef and Vegetables in the Crock Pot
Ingredients:
1 (4 lb.) corned beef brisket package
4 cups of water
6 oz of Japanese beer
14 baby carrots
10 baby potaotes ( whole or quartered depending on size)
1 onion cut into bite sized pieces
3 celery stalks cut at a diagonal
1/2 Napa Cabbage chopped
Directions:
1. Place brisket in crock pot with 4 cups of water.
2. Add 6 oz or half a bottle of beer
3. If your brisket comes with a season packet, add the contents into crock pot
4. Cover and set crock pot on high for 6 hours
5. Reduce to low for 1 1/2 hours
6. Add carrots, potatoes, onion, celery and cabbage to crock pot for the last hour
7. Plate onto platter and dig in!
1 (4 lb.) corned beef brisket package
4 cups of water
6 oz of Japanese beer
14 baby carrots
10 baby potaotes ( whole or quartered depending on size)
1 onion cut into bite sized pieces
3 celery stalks cut at a diagonal
1/2 Napa Cabbage chopped
Directions:
1. Place brisket in crock pot with 4 cups of water.
2. Add 6 oz or half a bottle of beer
3. If your brisket comes with a season packet, add the contents into crock pot
4. Cover and set crock pot on high for 6 hours
5. Reduce to low for 1 1/2 hours
6. Add carrots, potatoes, onion, celery and cabbage to crock pot for the last hour
7. Plate onto platter and dig in!
Hope you all have a lucky week!!!!!!!
I feel lucky already; just knowing Tuesday dinner plans are taken care of!!!!!
BeaNspiration: A little planning makes life easier.
Thursday, March 5, 2015
Asian Fruit Slaw
Cold slaw is always so refreshing but this delicious slaw brings a whole new kind of refreshing. By adding fruits to this slaw and omitting mayonnaise, Chef Azuki has made a colorful fresh spring slaw that will tantalize your eyes and mouth. She made this special treat for a dear friend with rave reviews from all!
Ingredients:
1 head of cabbage shredded
1 tsp sesame oil
1/4 C seasoned rice vinegar
1 tsp soy sauce
2 T sugar
1/8 tsp salt
1/8 tsp pepper
2 T juice from one orange pieces
Orange pieces
Raspberries and Blueberries
Directions
1. Shred cabbage
2. Make the dressing by whisking together sesame oil, rice vinegar, soy sauce, sugar,
salt, pepper, orange juice.
3. Toss cabbage and dressing together
3. It would be "mottainai" (wasteful) to throw away the orange after juicing it, so cut it into small pieces and add to the salad.
4. Add raspberries and blueberries and gently toss
I love the mix of sweet and savory, soft and crunchy. Try this delicious Asian Fruit Slaw today!
BeaNspiration: The mixing of different characteristics creates interest and texture!
Asian Fruit Slaw
Ingredients:
1 head of cabbage shredded
1 tsp sesame oil
1/4 C seasoned rice vinegar
1 tsp soy sauce
2 T sugar
1/8 tsp salt
1/8 tsp pepper
2 T juice from one orange pieces
Orange pieces
Raspberries and Blueberries
Directions
1. Shred cabbage
2. Make the dressing by whisking together sesame oil, rice vinegar, soy sauce, sugar,
salt, pepper, orange juice.
3. Toss cabbage and dressing together
3. It would be "mottainai" (wasteful) to throw away the orange after juicing it, so cut it into small pieces and add to the salad.
4. Add raspberries and blueberries and gently toss
I love the mix of sweet and savory, soft and crunchy. Try this delicious Asian Fruit Slaw today!
BeaNspiration: The mixing of different characteristics creates interest and texture!
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