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A very easy slow-cooker recipe. This recipe does require a little more "hands-on" attention in the last 25 minutes of cook time. The broccoli needs to be cut, washed and cooked, any rice or noodles need cooked and the liquid in the slow-cooker needs a cornstarch 'slurry' added to thicken up the liquid into a sauce before serving. That all said, this dish is quite tasty! We love the addition of the red chili pepper flakes. When serving more then just my family, I like to leave the flakes out and instead have a bottle of red chili oil on the table when serving, so that each person can use or omit as they prefer. You can also use *low-sodium soy sauce but, I would increase that to 2/3 cup.
Beef & Broccoli Slow Cooker
1 1/2 pounds flat iron steak, thinly sliced, into 2 inch pieces
1 cup beef broth
1/3 to *2/3 cup soy sauce
1/3 cup brown sugar
2 tsp canola oil
1 tsp toasted sesame oil
1 Tbs fresh garlic, minced
1/4 - 2 tsp red chili flakes, optional
4 cups broccoli florets, cooked
2 Tbs corn starch + 4 Tbs cold water
Use a slow cooker "liner" or grease the inside of a slow cooker to prevent sticking and easier for easier clean up. . Add cut steak, beef broth, soy sauce, brown sugar, oils, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
20 minutes before serving, uncover the slow cooker. In a small cup or bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, stir cooked broccoli into slow cooker, and serve.
Serve over steamed rice or cooked lo-mein noodles.
the red chili flakes are for spice - add more or less to your liking.
Recipe adapted from: Mother Thyme
Photos by: Diane Baker for Canning and Cooking at Home
Susie's Cauliflower, Broccoli, Onion, Carrot Casserole
2 Cans Cream of Mushroom Soup
1 cup of milk
1 Large Package Shredded Cheddar Cheese
1 Head Cauliflower
1 large Onion
1 Bunch/Head of Broccoli
Break cauliflower and broccoli into florets. Cut Carrots into
small rounds. Par boil 10 mins. Drain and arrange into 9x13 dish. Cut onions into very thin rings and arrange over veggies.
In a small pan mix 2 Cans of Cream of Mushroom soup over low heat.
mix in one cup of milk and mix until lumps are gone. Pour over veggies.
Sprinkle Cheese over top of entire casserole and cover with foil.
*can be covered and refrigerated until you are ready to bake.
Bake 325 for 45-60mins.
Photo by: BingImages and Diane Baker
This is a family recipe from Diane at Canning and Cooking at Home
There is nothing better then this soup to take the chill off a cool Fall day! I admit, I am a soup junkie - I can't get enough and love to make all different kinds but, this soup truly is my favorite one! I hope you'll take the time to make some and Enjoy! Diane
Cream of Broccoli-Cheddar Soup
6 Tbs unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 tsp freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups grated sharp cheddar. plus, more for garnish.
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. *Add up to 3/4 cup water if the soup is too thick. Ladle into bowls, or even bread bowls and garnish with cheese.
Adapted from: Food
Soup photos by: Diane Baker for Canning and Cooking at Home
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