4 Ingredient Slow Cooker Beef BBQ

           Last weekend, I was cleaning the pantry and I can't help but notice some items that had been there for a while.  Admit it, you also have those bottles of sauce that you always meant to use but never did.  Anyway, allow me to give myself a little pat on the back because the products I found are not expired yet.  Yay!!!

          Since I hate wasting food especially now that I mostly buy organic,  I decided to experiment again in the kitchen.  This time I made something very simple.  As in, I only used four ingredients and my BFF, the crockpot. 

           If you have been reading my recipes before, I'm sure by now, you know that I love to layer flavors.  That means marinating, searing and having at least 10 ingredients.  I have to say, I was a bit scared when I made this BBQ.  It's just too easy.  My 4 year old can actually do this.  Oh well, I took the plunge and gave it a go.

           The end result exceeded my expectations. Tremendously! Beef was almost falling apart soft.  It was well seasoned all the way through.  The sauce was thick and had a caramelized flavor without being salty or acidic.  I can't believe it was the same bottled BBQ sauce.  The taste was totally hearty and homemade.

           My kids can't even wait to try it because the house smelled so good when they arrived.  As you can see, I wasn't even able to take a pretty photo.   After learning that we have cooked rice available, they immediately dug in and even asked for more.   Guess what? The leftovers even made it to their lunch boxes today. 
         
           Who knew something so delicious can be this simple? 

- Roz          

 

 

Ingredients:

 

 

3-4 lbs. beef short ribs or chuck, cut into 3 inch cubes

1 cup beef stock (I used Kitchen Basics All Natural Unsalted Beef Stock)

2 cups BBQ sauce (I used our favorite Wegman's Kansas Style)

1 cup chopped white onions

 

 

1. Combine the BBQ sauce and broth in your crock pot.

2. Add the beef and onions.

3. Mix well so that all the meat is all covered with the sauce.

4. Cook on high for 8 hours.

5. Serve it over rice or pasta. You can also serve it with potatoes or on top of a salad. 

Mighty Mini Meatloaf Muffins

              School is in full swing and here I am struggling to keep up with the kids' school lunches.  Sounds familiar?  Whether your children have food allergies like mine, are on a special diet or none at all, I'm sure you will agree that packed lunches are always a mom's dilemma.

 

               We are not being picky. We just want to prepare something that is easy, fast, healthy and most of all the kids will actually eat.  Right? Ah, the frustration of seeing the untouched food at the end of the day!  Okay, let's not get emotional here.

 

              Anyway, with those important factors in mind, I'm sharing with you today the recipe for our beloved Mighty Mini Meatloaf Muffins.  Sounds really catchy? Well my kids made it up around the time they were obsessed with the Power Rangers and it stuck. Admit it, you know the song.

 

              One day, while I was preparing to make some Sweet and Sour Meatballs, Child #2 asked if I have the time to also bake some muffins.  When I asked her what flavor she likes, Child #3 who wants to be silly, started saying "You want meat muffins?" Then both child starting asking me if there is such a thing as a Meat muffin.  Feeling adventurous, I told them "Let's make some."  The idea of meatloaf cooked in muffin tins was born.

 

              Since Meatloaf is an excellent dish to sneak in some veggies, I went all out and put a whole pound of carrots.  These not just provided extra vitamins and nutrients, it also gave the dish some sweetness which the kids love.  Most traditional recipes require stale bread for  texture.  Of course, I don't have any gluten free bread laying around the house.  What I do have on stock is rice cereal.   So I made a gamble and use it instead.  The end result is very pleasing. No more leftover cereals!

 

               Have you noticed that each meatloaf is portion sized? This makes it really portable and an ideal lunch box insider.  My kids like it at room temperature which is a big plus. I like to make it ahead of time because it freezes really well. 

 

               Are you excited?  Then give it a try.  Hopefully you and your children will love it too.  One day covered.

 

- Roz      

                        

 

Ingredients:

3 lbs. ground beef
1 lb. carrots, finely chopped
1 cup chopped onions
2 1/2 tsp. sea salt
1 tsp. dried rosemary
1/2 tsp. dried thyme
2 tsp. garlic powder
1/3 cup crushed rice cereal
1/4 cup non dairy milk (I used flax milk)
1/4 cup balsamic vinegar
3 tsp. coconut aminos (You can substitute gluten free soy sauce or Worcestershire sauce)
1/2 cup tomato ketchup
olive oil for greasing the pans

1. Preheat oven to 375 degrees and lightly grease 2 (12 pcs) standard sized muffin pans. 
2. With the help of a food processor, finely chop the onions, carrots and rice cereal. 
3. Transfer the vegetable and cereal mix to a big bowl. 
4. Add the salt, rosemary, thyme, garlic powder, non dairy milk, vinegar and aminos.  Mix well.
5. Using your hands, slowly mix in the ground beef.  Make sure it is well combined.
6. Fill each muffin cavity to the rim with the meatloaf mix.  Using the back of a spoon, pat the meat to remove any air spots.
7. Top with about a teaspoon of ketchup. 
8. Bake for 16 - 20 minutes.
9. Take the muffin tin out of the oven and let the meatloaf rest in its juices for 5 minutes. This makes sure that the meatloaf stays moist.
10. Serve with mashed potatoes and your favorite vegetables.

Vodka Braised Beef with Baby Bella Mushrooms

        With the air slowly starts to cool down and the leaves changing their colors, it is time to bring out my arsenal of stews and crockpot recipes.  Who wouldn't want to come home with a hot dinner waiting right?  Not to mention, the crazy chaos brought by hungry kids from school.      

 

        During my catering days so many years ago, one of the most requested dishes in the menu is this Vodka Braised Beef with Baby Bella Mushrooms.  Sounds complicated? Not really.  In fact, this complex flavored stew can also be prepared ahead of time and cooked with the help of that friendly slow cooker. 

 

         For those of you who are also gluten free and are worried about using vodka, there are now some brands that make vodka from potatoes, corn and even grapes.  Check out this list for suggested brands.   If you have concerns about serving food with alcoholic ingredients (even cooked) to your kids, feel free to substitute beef stock for both water and vodka.  The end product will be slightly different in flavor but still a crowd pleaser. 

 

         Okay my foodie friends, my secret recipe is out.  Feel free to share the love and the food. Just don't forget to let them know that you got it from me.  :)

 

          Happy Cooking.

 

- Roz

 

 

Ingredients:

3 lbs. beef chunks (cut in 2 inch cubes)
2 Tbs. olive oil
1 Tbs. sea salt
1 tsp. garlic powder
1 tsp. ground black pepper
1 Tbs. minced fresh garlic
1/3 cup chopped celery
2 Tbs. tomato paste
1/2 cup Vodka (check for the Gluten Free varieties)
3 1/2 cup water
3 pcs. bay leaf
2 pcs. star anise pods
1 cup sliced baby Bella mushrooms
1 Tbs. chopped fresh parsley

1. In a small bowl, combine the salt, garlic and black pepper to make a seasoning mix.  Set aside 1 1/2 tsp.
2. Rub the beef chunks with the remaining seasoning mix.
3. In a heavy pot with olive oil, brown the beef in batches. You don't have to cook it all the way thru.  Just make sure you have a nice sear.
4. Using the same oil, sauté the garlic and celery until fragrant. About 2 - 3 minutes.
5. Add the tomato paste and cook for another 3 minutes.  Make sure to keep on stirring to avoid burning.
6. Pour the vodka and let the alcohol evaporate for about 6 minutes. 
7. Return the seared beef in the pot and add the remaining seasoning mix, star anise, bay leaf and water.  Bring to boil.
8. Once it starts boiling, lower the heat and simmer for 2 hours or until meat is tender.  Stir every 30 minutes to prevent the sauce from sticking into the pan.
9. When the meat is tender, add the mushrooms and parsley.  Mix.
10. Turn off heat and let it stand for 7- 10 minutes before serving. 

      For the slow cooker version, after the alcohol has evaporated, transfer the sautéed garlic and celery in the crock pot.  Then add the meat, water, star anise, bay. mushrooms and water.  Cook on high for 6 hours.  Stir in the parsley just before serving.

 

 

Best Chili and Beans Recipe

      Hello July!  Today is officially the first day of summer in our home.  With a new schedule that includes swimming lessons, library educational programs, reading logs, play dates, parties and school homework, (Oh yes! Each of my kids have a thick packet of assigned work and even website activities to be graded once school starts.) cooking will be quite a challenge. Can you relate?  For sure, nobody wants to be stuck in the kitchen especially when the weather is beautiful right? I don't know about your kids but mine seem to have bottomless pits when they are home.  As in every 30 minutes they are looking for something to eat! No wonder I barely can keep up with the demand.

        In times like this, I rely on recipes that can be cooked once and have versatile uses.  One of my lifesavers is this delicious Chili and Beans.  If you don't feel like watching it on the stove for an hour or so, definitely use that Crock Pot you've been hiding in your closet.  To use this method, simply sauté the garlic and onions and let the meat brown first on the stove before mixing it with the rest of the ingredients in the slow cooker. Then let it do its thing for 6 hours on the low setting.  It's that easy.

        You may also notice that this recipe is quite a big batch. Don't be afraid to make the whole thing.  I often transfer this chili in small containers and keep it handy in the freezer.  So versatile, you can also serve this chili over pasta, on top of nachos, as a dip for  chips and sliced veggies and of course, as an  excellent topper to hotdogs and burgers. Whether you have a big family such as mine, love to entertain or just too busy to cook everyday, give this one a try.  I'm sure you'll love this as much as I love it.

        Happy cooking and have a great summer!

- Roz

      
Ingredients:

5 lbs. ground beef (you can also use pork and turkey combination)
2 Tbs. olive oil
2 Tbs. garlic minced
1 1/2 cups onion chopped
3 pcs. bay leaf
1 28 oz. can crushed tomatoes
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
2 Tbs. sea salt
1 tsp. ground black pepper
1 Tbs. dried oregano
1 tsp. cumin
1/4 cup cognac
2 15 oz. cans beans (I used cannellini)
1 Tbs. sriracha or hot sauce (this amount is for a kid friendly version, you can definitely add more if you like)
2 Tbs. mini chocolate chips (I used Enjoy life) *

1. In a big Dutch oven or pot, heat the oil and sauté the minced garlic and onions for about 2 minutes or until the onions become translucent.
2. Add the ground meat and cook until brown.  Stir occasionally to make sure the meat is cooked evenly.
3. Pour in the crushed tomatoes and cognac. Mix and let the alcohol evaporate for about 5 minutes.
4. Season with salt, pepper, cumin, garlic powder, chili powder and oregano. 
5. Add the beans and bay leaf. Cover and bring to a boil. 
6. Once the mixture comes to a boil, add the chocolate and mix until melted.
7. Let the chili simmer for at least 40 minutes.  The longer you simmer it, the better (about 2 hours).
8. Just before serving, mix the Sriracha or your favorite hot sauce.
9. Enjoy!

* If you are not dairy free, you can use 3 pcs. of Hershey's kisses.

Food Allergy friendly Yankee Pot Roast

      Happy Easter Frugalista Food Allergy Moms!  I have been out of the blogging world in observance of Good Friday, Black Saturday, Easter and Spring Break.  It's so great to be back since the six day hiatus has given me the much needed reflection and focus.  There are tons of exciting ideas swirling in my mind right now and I can't wait to share them with you in the posts to come.

 

       To start off, here is my take on a Yankee Pot Roast recipe that was shared to me by my good friend Laurie Laliberte of Tales and Yarns.  Laurie and I have been following each other on twitter as a result of a craft site we both belong to. Yes! We are twitter buddies and boy I'm glad! 

      Call it luck or destiny. When I first ranted about my children's allergy diagnosis, she was one of the very supportive persons who came to my rescue.  Not only did she assured me that things will be fine, she has also encouraged me to start blogging about my experiences. Oh did I mention that she's a great Editor too? Having her input surely gave me the much needed confidence to write again. Fast forward to seven months and here I am --- sharing food allergy and even healthy recipes to the world.

       Thanks Laurie for helping me stay sane during those tough moments.  I hope all food allergy moms will have someone like you to enjoy this delicious Yankee (not Red Sox) Pot Roast with.

        How about you? Do you have a special food allergy friend? Love to hear from you.

- Roz

 

 

 

Ingredients:

 

3 lbs. beef chunks (cut in 2 inch cubes)

1Tbs. bacon grease

1 Tbs. garlic (minced)

1 medium onion (sliced)

2 Tbs. worcestershire sauce (make sure it's gluten free)

2 cups chicken stock

1/4 cup beer (optional but there gluten free brands)

2 tsp. celery salt

2 cups carrots (diced)

2 cups celery (diced)

3 cups potatoes (about 3 inch cubes)

1/2 tsp. salt

2 tsp. onion powder

1 tsp. sugar

1 tsp. chopped parsley

 

1. In a heated Dutch oven or heavy pot, brown the beef chunks in bacon grease.  Do it in batches so that the meat will have a good sear.

2. On the same pot, saute the onions and garlic. Add the browned meat.

3. Season with celery salt, onion powder, salt and sugar.

4. Add the beer and chicken stock.  Cover and bring the stew to a boil.  Once it boils, lower the heat at simmer for one hour. Stir occasionally, to prevent any meat from sticking to the pan.

5. After one hour, add the celery and carrots.  Mix well and simmer for 30 minutes.

6. Add the potatoes and simmer until the potatoes are cooked and the beef is tender. About 30 - 40 minutes.

7. Serve hot with rice or pasta. Sprinkle the chopped parsley just before serving. 

 

Slow Cooker Method:

After searing the meat and sautéing the garlic and onions, transfer it on a slow cooker.  Then layer the carrots, potatoes and celery.  Add the chicken stock and beer (optional).  Season with celery salt, onion powder and sugar.  Reserve the salt for later. Cook on low for 6-8 hours or until the meat is tender.  Before serving, taste if you need to add the 1/2 tsp. of salt.  Depending on the chicken stock that you use, you might not need it. 

 



 

Farewell 2012 - Sweet & Sour Meatballs

        As we start the New Year, it is nice to look back at 2012 and see the changes that made life an exciting one for all of us.  In our household for instance, the past year was a big learning experience. 

 

       From a bargain grocery shopper who likes to experiment in the kitchen to make healthier recipes for my family, I became a Food Allergy mom.  Though I can say I know my way around the kitchen, the need for immediate diet change was not easy.  The gluten, egg and dairy free Pancake Meltdown which happened just five months ago seemed like history now. 

 

        One of the biggest surprises for me last year was how my four young children remained positive after learning about their food restrictions.  They were so gracious to try each successful and oh no! dishes that came out of my kitchen. 

 

        Call it luck or blessing that we were able to eat well without any Epi-pen episode.  All I know is that this 2013, I or any mom with or without food allergy concerns surely need tips for healthy budget friendly recipes. This coincidentally is what this blog is all about.

 

        Speaking of luck, here's one of the dishes we had to celebrate New Year's Eve.  Since we didn't have the traditional menu most Filipino families serve during this feast, we decided to stick to the  round or circle theme.  In the Philippines, eating round food at 12 midnight brings good luck for the coming year.

 

         Here's to a healthier and richer 2013!

        

 

 

Ingredients:

 

Meatballs

 

2 lbs ground beef

1/2 cup red onions finely minced

1 cup oats (I used the gluten free one)

1 tsp fine sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

2 Tbs flaxmeal

6 Tbs warm water

 

Sauce

 

2 Tbs olive oil

2 Tbs garlic minced

1/2 cup chopped onions

1 24 oz can crushed tomatoes

2 cups water

1/4 cup white vinegar

1/4 cup sugar

1/2 tsp thyme

1/2 tsp oregano

1 Tbs sea salt

1/4 tsp ground black pepper

1/4 cup grated carrots

1/4 cup chopped fresh parsley

 

To make the meatballs,

1. Preheat the oven to 375 degrees

2. Mix the flaxmeal and warm water. Let stand for about 5 minutes before using.

3. In a big bowl, stir the flaxmeal-water goo and the rest of the meatball ingredients except for the ground beef until well combined.

4. Add the ground beef and mix well using your fingers.

5. Form into balls (about 2 tablespoons per ball)

6. Arrange the meatballs in a foil lined baking pan and bake it in the oven for 15 to 17 minutes.  No need to grease the foil since the natural oils and juices from the beef will prevent it from sticking.

 

To make the Sauce

1. Saute the garlic and onions in olive oil until the onions are translucent.

2. Add the crushed tomatoes, water, salt, pepper, oregano, thyme, vinegar, sugar and carrots. Bring to boil.

3. Once the sauce starts to boil, add the meatballs and simmer for at least 30 minutes.  The longer the better so that the meatballs stay soft and absorb the flavor of the sauce.

4. Serve over pasta or as appetizer. 

 

Happy New Year!

 

-Roz