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. 

Kid Approved Roasted Chicken Alphabet Soup - No dairy, egg, gluten, soy, nuts and peanuts

       It's just the 25th of July and we've experienced a sudden drop of temperature here in New Jersey.  Can you believe the highest my place reached is 72F?  Call me crazy but we still managed to attend the 45 minute swim lessons this morning. Talk about dedicated students!

      Anyway, to reward my enthusiastic swimmers, I decided to make this very easy, delicious and hearty soup.  All it took was just 30 minutes yet it tasted like it has been cooking for hours.  The secret to this flavorful soup is the combination of:

      1. Leftover homemade roasted chicken or even a store bought rotisserie chicken. If you are not making your own, just make sure that  it is gluten free or is food allergy friendly as it may contain seasonings that can be allergen to some.
   
      2.  Chicken stock adds plenty of flavor even if it is diluted in water.  By having more water, I was able to keep the recipe as budget friendly as possible. Isn't that great?

      3.  The chicken bones that were added to the soup during simmering also gives an extra boost of chicken flavor.  So please, do put it in.  Just don't forget to remove it before serving. 

        You will also notice that I didn't pre-cook the pasta. Since I was using a gluten free version that tends to easily deteriorate, I decided to just let it cook in the soup.  The starch that the pasta release during cooking, also thickens it.  Thus, there is a silky texture. 

       So, if you are craving for some homemade soup and is short in time, keep this recipe handy.  The ingredients are simple and readily available.  Even the pickiest kid will give this a thumbs up.
   
        Happy Cooking!

- Roz                                   

 

 

Ingredients:
1/2 of a rotisserie chicken, skin removed (I used the breast portion including the bones)
1 Tbs. olive oil
2 tsp. fresh garlic, minced
1 cup white onions, chopped
1 1/2 cup celery, chopped
1 1/2 cup carrots, chopped
1 32 oz. box of chicken stock (I used a low sodium, gluten free brand)
5 cups water
1/2 tsp. dried rosemary
1 tsp. black pepper, ground
4 tsp. sea salt
1 1/2 cup dried alphabet pasta (I used Sam Mills Pasta for Kids, Alphabets, Gluten Free, 12-Ounce Bags (Pack of 12))
1 Tbs. fresh parsley chopped

1. Prepare the chicken by removing the skin and meat from the bones.  Discard the skin but keep the big bones and shredded meat.
2. In a big soup pan, heat the oil and sauté the garlic, onions, carrots and celery for about 5 minutes. 
3. Pour in the chicken stock and water.
4. Add the chicken meat and bones.  Make sure the bones the big enough to be easily removed later.
5. Bring to a boil. 
6. Once the soup is boiling, season with the rosemary, ground black pepper and 2 tsp. sea salt. 
7. Simmer for at least 10 minutes. 
8. Taste.  Depending on the chicken stock you used, you may not need to use all of the remaining 2 tsp. of salt.  Since the brand I used is low sodium, I have to use all of the salt.
9. Bring to a boil again. 
10. When it starts to boil, add the pasta and let it cook for about 8 minutes or until the pasta reached your preferred texture. Keep stirring so that the pasta doesn't stick to each other.  Make sure not to over cook the pasta.  The hot soup will continually cook the pasta even if the heat is already off.
11. Turn off heat and then add the parsley. Mix
12. Remove the bones before serving.
13. Enjoy hot!   

 

Fish Cakes

       As a Frugalista Mom, I always try to make easy snacks from last night's dinner. Even before our family started to go wheat, egg, dairy, soy and nut free, the practice of creating something out of leftovers is already a must. Not only this habit saves me some precious time but most importantly, it helps a ton in staying within our grocery budget.

       These fish cakes made with already cooked tilapia fillets are a breeze to prepare and are very affordable.  In fact, this recipe enabled me to use the super pricey cheese substitute that we bought and my kids later refused to eat. 

        If you are not concerned about any food allergies, feel free to use regular cheese and mayonaise.  I'm pretty sure, it will turn out good too. 

Ingredients:
5 cups cooked white fish (I used tilapia fillets)
1/2 cup Daiya mozarella style shreds (If you can have cheese, feel free to use it)
1/2 cup Earth Balance Original Mindful Mayo (You can also use regular mayonnaise)
1/2 tsp salt
1/4 tsp ground black pepper
pinch of chili flakes
1 tbs chopped scallions
1 tsp fresh lime juice

1. Using your hands, flake the fish into small pieces.
2. Add the remaining ingredients to the fish.  Mix until well combined.
3. Form into patties about 3 inch in diameter and 1/2 inch thick.
4. Heat a non stick pan or griddle. (medium heat)
5. Place about 4 patties and cook about 4 minutes or until the side near the pan is golden brown.
6. Flip carefully and cook for another 2-4 minutes.
7. Serve hot. 


Note:
     - I used leftover cooked fish in this recipe.  If you don't have any available, you can either bake or steam the fish fillets. Then cool before using. 
     - Since mayo was included in the recipe, you don't need any oil to fry the fish cakes.  In fact, you will see some oil in the pan as it cooks.
     - Make sure you are using a non stick pan and is properly heated before adding the fish cakes.  This prevents it from sticking to the pan.
     -  Depending on your diet, you can serve this over rice, salad greens or even with bread.     


-Roz                  

Easy Beef and Veggie Stew

     Fall is here.  As the leaves change colors and the temperature slowly cools down, a hearty stew seems to be the most comforting meal after a long day of work.   

     This dish is one of our family's favorites. Since we are now on a GEDS free diet, I have made some revisions but it's still delicious and so easy to prepare.   

 

 

 

Ingredients:

 

3 tbs canola oil

2 lbs beef chunks (about 2 in squares)

1 tsp minced garlic

1 large yellow onion sliced (half moon)

1 cup chopped celery

2 cups chopped tomatoes (you can also used canned)

1 cup chopped parsnip

1 cup chopped carrots

2 pcs dried bay leaf

1 Quart chicken broth (I used organic, gluten free)

1/2 tsp dried rosemary

2 cups potatoes cubed

1/4 tsp ground pepper

2 tsp salt (Start with one tsp and slowly adjust according to your taste. The chicken broth has added salt)

2 tbs chopped fresh parsley

 

1. Preheat a dutch oven or a heavy stew pan.

2. Sautee the garlic and onions in canola oil.

3. Add the tomatoes and cook until the tomatoes are mushy.

4. Slowly add the beef chunks and brown the meat. It will not get a nice caramelization which is fine.

5. Pour in the chicken broth and mix well. Make sure to scrape the brown bits on the pan. Bring to a boil.

6. Once boiling, add the carrots, celery, parsnip, bay leaf and rosemary. Cover and simmer for 35 mins.

7. After 35 mins, check if the meat is almost tender.  Add the potatoes and season with salt and pepper.

8. Cover and simmer until the potatoes are done.  About 15-25 mins.

9. Serve hot over rice or gluten free pasta.

10. Enjoy.

 

           

          Are you having a get together or a party soon? You can easily double the recipe and feed a big crowd. Transfer it to your crock pot to stay warm.  Your friends will love this allergy friendly recipe. 

 

          Happy Wednesday!

 

- Roz