Crockpot Beef and Broccoli

There are so many days when I'd love to just call for take-out but I know that I would feel so much better with a home cooked meal.  We rarely eat out or have take-out so when we do it is usually while on vacation and my kids think it is a treat.  But when we are home, we can have our favorite take-out items without the "extras".  I especially love when we can throw it in the crockpot and not worry about it til dinner time.  

Beef and Broccoli is a favorite around here.  Tender pieces of beef, broccoli that still has a bit of crunch, covered in a sweet and savory sauce, over a bed of  brown rice, it makes everyone happy! 

Beef and Broccoli 

serves 6

 

1 lb boneless beef chuck roast, sliced into thin strips (we've used inexpensive steaks too, and it works great!)

1 cup beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 tbsp olive oil

3 garlic cloves, minced

2 tbsp cornstarch

Fresh broccoli florets (as many as you'd like)

Hot cooked brown rice  

 

Slice the beef into thin slices.  Place it in the crockpot.

 

In a small bowl, whisk together the broth, soy sauce, brown sugar, oil, and garlic.   Pour over the beef, and cook on low for 6-8 hours.

At the end of the cook time, stir the cornstarch into a bowl with 2 tbsp of the sauce from the crockpot.  Then pour the cornstarch/sauce mixture back into the crockpot.  Mix it all together until smooth.

Add the broccoli to the crockpot and stir it to combine.  

Turn the crockpot to high, cover and cook for 30 minutes.

Serve over hot cooked brown rice.

Ginger-Orange Chicken

I love Chinese take-out, we don't eat out often, really, maybe once a month, if that.  Instead we find ways to make "copycat" dishes or our own version of things.  I especially love when making it fresh is as easy as picking up the phone and ordering take-out.  By doing it this way, I know exactly what is going into my dishes and then into my kids tummies.  They've been quite picky lately, so getting as much nutrition in one meal is my main goal.  We're loading up on the veggies, and whole grains.  Lucky for me, they've been loving it!  Ginger-Orange Chicken is a favorite around here, paired with some steamed brown rice and broccoli.  Tastes like orange chicken, just without the breading on the chicken.  Delicious!

Ginger-Orange Chicken
serves 6

1 cup orange marmalade (apricot jam works great too)
1 inch piece of fresh ginger, peeled and grated
3 tbsp olive oil
6 chicken thighs, or 3 boneless, skinless chicken breasts cut in half
1 1/2 cups orange juice
1 cup chicken broth
2 tbsp brown sugar
Salt and Pepper to taste

Pre-heat the oven to 375 degrees Fahrenheit .  Season chicken on both sides with salt and pepper.  In a medium bowl combine the marmalade and ginger. 

Heat olive oil in an oven safe pan or dutch oven over medium-high heat.  Place chicken (skin side down if using thighs) and sear for 3-4 minutes or until skin is crispy.  Turn the chicken over.  Place a  spoonful of the marmalade mixture on each piece of chicken.  Pour in the orange juice, broth, and brown sugar. Stir just until the brown sugar is dissolved.  (The liquid should not cover the chicken, remove some if necessary.)

Place the pan, or dutch oven in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.

If the sauce is too thin, remove the chicken and simmer the sauce until it has thickened.  Serve over brown rice.  

Mooshu Chicken Wraps

I love Chinese Take-out!  I could eat it once a week if my budget and waistline would cooperate.  What I don't love about most Chinese food is the MSG and preservetives that are added to the food.  So, to cure my cravings we've been experimenting with different dishes to create the perfect substitute.  These tasty little wraps are one of my favorites.

Mooshu Chicken Wraps
Makes 2 servings
1 grilled chicken breast seasoned with salt and pepper and sliced thin*
1/4 head cabbage, chopped
1 carrot, shredded
2 large flour tortillas/wraps

while chicken is cooking, mix together the following for the sauce:
3 tbsp cold water
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp toasted sesame oil
1 tsp sugar
1 clove garlic, minced
whisk together in a small saucepan, heat until thickened.  Add more water if it gets too thick.  Needs to be a syrup like consistency.

When chicken is cooked, slice thin and coat it with sauce. Toss cabbage and carrot together.  On each tortilla, place half of the cabbage and carrot mixture. Top with chicken.  Drizzle with a bit of Hoisin sauce.  Roll up and enjoy.

*Can also be done with pork, or beef.

So, next time you are in the mood for take-out and want to "try it yourself" this is the perfect way to ease into it.  You won't be disappointed!