Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Oven-roasted Sausages, Potatoes, and Peppers

Ingredients

1-2 bell peppers, sliced
1 package (at least 1 lb) of your favorite sausage links (johnsonvilles,
evergood, generic smoked sausage, whatever you like. i used polish
sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
3 tbsp olive oil (yes, it has to be OLIVE oil)
1 small jar banana peppers
1 large onion, sliced
salt & pepper
*optional — 2 tsp dried rosemary
*optional — tsp creole seasoning

Directions

spray a large baking pan w/ nonstick spray (make sure there is at least
a small “lip” that provides a “side” to the pan, don’t use a flat baking
sheet.
slice sausages into thin rounds, about 1/5″ thick. slice using a “bias” cut.
cut potatoes into 1/2″ chunks
slice onion and pepper into strips
place all ingredients on baking sheet and drizzle oil over. Hand toss
everything together in the oil, making sure everything feels coated.
add salt & pepper and spices (if using)
top w/ sliced banana peppers
bake at 400 for about 30-35 min, until potatoes are tender
serve

Fried Cabbage with Bacon and Onions

1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
1 stalk of celery (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat. 
Once the fat renders off and there's plenty of bacon grease in the pan,
add the chopped onion. 
Right when the bacon has just started to crisp, add the chopped cabbage,
salt, pepper and Worcestershire sauce (optional).  (also celery if desired)
Stir occasionally until cabbage is softened.  Leave some pieces to get a
little pan browned so don't stir very often.
Taste before serving as you may need to add more salt and pepper
depending on your preference.

Southern Baked Beans (Purtzer beans)

Ingredients:

2 cups white navy beans, covered in water and soaked for 24 hours
1 tablespoon fresh thyme, chopped
1 tablespoon orange zest, minced
2 garlic cloves, minced
1/2 teaspoon dry mustard
2 tablespoons maple syrup or sorghum
2 cups chicken stock
6 slices bacon, cut into 3 inch lengths
1/2 teaspoon salt, kosher preferred

Directions:

Preheat oven to 300F.
Strain the soaked beans and place them in a large heavy pot.
Cover by 2 inches of cold water and bring to a boil, then simmer
beans until they are tender. Skim any foam that rises to the top
and discard.
Drain the tender, cooked beans and reserve 1 cup of the cooking liquid.
Place the cooked beans and the 1 cup of reserved cooking liquid in
a heavy 3 quart baking dish or pot, with a lid. I use a really heavy
enameled cast-iron pan.
Add the thyme, orange zest, garlic, dry mustard, maple syrup and
chicken stock to the beans.
Arrange bacon over the beans; cover with lid and place in oven,
bake for 1 hour.
Remove the lid and bake for an additional 45 minutes.
Season with salt and serve from the baking dish

Cheez-it Meatloaf

Ingredients

2 lbs ground beef
1 cups Cheez-It crackers, crushed
1 packet dry onion soup mix
2 egg

1/4 cup sharp shredded cheddar cheese 

ketchup

Directions

Pre-heat the oven to 350 Degrees F.
Crush Cheez-It Crackers.
Beat the egg.
Mix All ingredients.
Form into a loaf shape.
Place in a greased bread pan.
Cook for 40 minutes.
Coat the top with ketchup.
And place back in oven for 10 Minutes.

Leftover Ham recipe (Macaroni and Cheese, + peas)

Ingredients

    5 oz elbow macaroni
    1 Tbsp butter
    ½ cup finely chopped onion
    1 Tbsp flour
    1 cup milk
    1 cup shredded Swiss cheese
    ¼ tsp ground nutmeg
    pinch cayenne pepper
    salt and pepper, to taste
    2 cups diced cooked ham
    1 cup thawed frozen peas

Directions

1. Preheat oven to 400°F. Cook 5 oz elbow macaroni according to package directions until al dente. Drain and return to pan; set aside.
2. While pasta cooks, melt 1 Tbsp butter in a saucepan over medium heat. Add ½ cup finely chopped onion; cook 2 minutes. Stir in 1 Tbsp flour; cook 2 minutes, stirring constantly.
3. Gradually stir in 1 cup milk; cook 1 minute or until thick enough to coat the back of a spoon. Remove from heat.
4. Add 1 cup shredded Swiss cheese, stirring until melted. Stir in ¼ tsp ground nutmeg, a pinch of cayenne and salt and pepper to taste. Stir sauce, 2 cups diced cooked ham and 1 cup thawed frozen peas into pasta.
5. Scrape into a greased 1-quart baking dish. Bake 10 minutes or until bubbly.

Grandma's Pot Roast

POT ROAST
Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

http://www.seattletimes.com/life/food-drink/pot-roast-like-grandma-used-to-make/