Slow Cooker Steak Soup

Slow Cooker Steak Soup

Ingredients:
2 1/4 lb sirloin tip roast, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles

Directions:
Combine roast, flour, salt and pepper in a large ziplock bag. 

Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. 

Remove beef from ziplock bag, discard any excess flour mixture. 

Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. 

Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on
LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. 

Cover and cook on LOW for 15-­30 minutes, until noodles are tender

Paradise Bakery Tomato Soup (milk version)

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent.

Add garlic and continue to saute a few minutes more.

Add tomatoes, sauce and paste as well as stock.

Bring to a boil, cover and reduce heat to simmer for 30 minutes.

Puree in blender, or with immersion blender until desired consistency.

Add milk and seasonings and continue to simmer for another 5 or 1o minutes.


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Paradise Bakery Tomato Soup (another recipe)

(as found, non-vegetarian)

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!

Yield about 8 cups

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Paradise Bakery Tomato Soup

Knockoff recipe (non-vegetarian)

Ingredients

• ½ large onion, finely diced
• 3 cloves garlic, minced
• 1-2 Tbsp. olive oil
• 1 (28 oz.) can diced tomatoes
• 2 (14.5 oz.) cans fire roasted tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 cups water
• 2 cups chicken broth
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup heavy cream, milk will work too

Instructions

1. In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
2. Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
3. After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
4. Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
5. To serve, drizzle with sour cream and top with tortilla chip strips.

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Sausage Egg Roll in a bowl

Ingredients:

    1 pound ground pork sausage
    6 cups coleslaw mix or shredded cabbage
    4 cloves garlic, minced
    1 tablespoon ginger, minced
    1 tablespoon soy sauce
    1/4 cup chopped green onions
    1 tablespoon sesame oil

Directions:

    Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
    Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
    Remove from the heat and top with the green onions and drizzle with sesame oil.
    Serve immediately.

Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.