Simple Sesame Beef

You know the meal that you smell all day long and can't wait to try? Then when it's dinner you get really excited and hope (and pray) that it's as good as it smells? Then once on the plate you find it hard NOT to gorge yourself on the tasteful dish?

YES. YES. YES. This is that meal.

If you read this post BEFORE I hacked it, you will know when I tried it at first, something was missing. So I added what I thought was missing and BAM! Move over Emeril. Ha!

Even the children loved it! And it made... yes MADE me stuff my self to uncomfortable!

What you will need:

3 gallon sized freezer bags (one labeled Simple Sesame Beef - Cook on low 7-8 hours - Or have your 10yo do it --LOL)

2 snack sized bags (or sandwich bags will do)

1 pounds beef roast, sliced
1 onion sliced
2 cloves of garlic, minced

1/4 cup coconut aminos (or soy sauce)

1 cup homemade beef stock

1 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Put 2 tablespoons arrowroot flour/starch into one snack bag.

Put 1/2 cup of sesame seeds (toasted preferred) into the other snack bag.

You will also need fresh or frozen broccoli. I purchased the frozen broccoli in a large package and just separated some out for the meal into a gallon sized bag. You can use already packaged frozen and just rubber-band to the meal bags.

Place beef roast strips, onions, garlic, coconut aminos, beef stock, ginger, salt and pepper into unlabeled gallon sized bag. Seal and mix well.

Place unlabeled bag into labeled one and stick the arrowroot, sesame seeds, and if you can fit the broccoli, shove it in. I couldn't because we have a five person family who loves broccoli beef and I doubled the recipe for this pic. ;)

Cooking Day:

Defrost in frig. 

Pour contents of meat bag into slow cooker and cook on low 7-8 hours.

An hour or more before you want to eat,  ladle some broth into a bowl and mix in arrowroot then add back to the crockpot. This is important because it thickens the broth and makes it gravy (as the kid said). 

Mix well then add in the defrosted broccoli just over the top of the meat. MUST BE DEFROSTED.

Alternately, you can steam the broccoli separately and still get the same results. to crock and cook uncovered until broccoli is done. 

When broccoli is done, mix well and top with sesame seeds. Optional Sriracha as a topping! 

Seriously... the first time I made this without my hack it was bland and just "okay". But this time... phenomenal. Really. Really good. 

Paleo Crockpot Fajitas

I was a little worried about this recipe at first because I love flavor (big duh) and there were very few ingredients in the sauce. And as I do with a lot of recipes, I was very tempted to hack it from the gate. I mean, my Chicken Pad Thai recipe came from two different recipes and my head and I'd never had it before or even attempted to make it before, but it worked and was divine.

I digress.

So right, I thought about hacking this before the gun, but decided that I'd let this one slide and just SEE how it turned out.

Boy, am I glad I did. Perfect amount of spices (a tad spicy for some pallets) but serious yum.

What you need:
3 Gallon sized bags

Bag 1, write Fajitas 4-6 hours on high

Bag 2, put in the following ingredients:
4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chipotle pepper

1 tsp sea salt

1 tsp black pepper

Juice of 2 Limes

I put mine in a bowl first then went DOH! So don't dirty a bowl you don't have to.  Ha!

Seal and squish until well mixed. Then add 1.5lbs of sliced flank steak (or any type of steak really). Seal the bag and toss around to coat well. 

Bag 3, put in the following ingredients:

1 yellow bell pepper

1 red bell pepper

1 onion sliced

Put Bag 2 and 3 inside bag 1 and freeze. On the day you want to cook it, you can stick it in the crockpot frozen (Just allow for extra cooking time) or you can thaw it in the frig the night before and put it in defrosted. I defrosted this time, but know factually that this recipe would work perfect in a pinch when still frozen because of the type of meat and sauce.

I served mine to the non Paleo-ans with tortilla's but for Toby and I, we had it on a bed of lettuce with Avacado. So delicious! 

Definitely a recipe I would make again!

Crockpot Beef Stroganoff

The first meal to come from my freezer and into my crockpot was the Beef Stroganoff. I went with this one first because I knew my kids wouldn't touch it and I had tamales that I'd purchased from a fundraiser still in the frig, so I knew they wouldn't starve. See, this meal is packed with mushrooms and onions. Yummm. YUM!

I made TWO of these meals for my freezer and after the first trial run, so delish. So it's a keeper. One to bring out for adult pallets, or kids who don't mind bits of mushroom and onion.

What you will need:
2 gallon sized freezer bags

• Write on one bag: Crockpot Beef Stroganoff - Cook 6-7 hours on low - add 1 tablespoons arrowroot at the end to thicken.

Ingredients to add to the blank bag:

1 1/2lbs of beef chuck steak

14 oz of mushrooms

1 small onion, chopped

1 cup homemade beef stock

2-3 garlic gloves, pressed or minced well

1 cup coconut milk

1/2 cup chicken stock (or white wine)

1 tsp sea salt

1/2 tsp pepper

Seal bag well and stick inside labeled bag. You always want to double bag because when it defrosts, it will save you a mess.

Take from the freezer the day before cooking. Put mostly thawed meal (or all the way thawed if you had lots of time) into the crock pot, cover and set for low 7 hours. Add arrowroot at the end and allow to thicken.

I checked mine at 5 hours and if you like medium steak, it would be great here. But we are going for the full time here. Then at the end, I added my arrowroot and tried to thicken. Notice I said tried. It didn't really thicken... at all. So you could leave out the arrowroot and it would be the same meal... I think. When I cook it again I will try to let it cook a little longer in the arrowroot? I dunno. It also wasn't creamy like traditional stroganoff. I know I might be asking for the world here, since I'm not using dairy, but it didn't LOOK like the stroganoff I was used to. So be it.

How did it taste?

Regardless of the non-thick, un traditional looking stroganoff (because it was not creamy at all) served over a red potato, the flavors were awesome! Very full flavored broth and just deliciousness on my plate! My husband hummed while he ate, which means he REALLY liked it and I found myself going back for more to top off my already full belly.

When it was time for leftovers (the next day) I mixed some sour cream into my husbands portion (none for me-- paleo means no dairy) but it turned perfectly stroganoff colored and still tasted fabulous. So if you aren't paleo but want a healthy crockpot stroganoff recipe... here you go! :)

Next up, Chicken Pad Thai!

Crock Pot Carna Asada

Here is another one of those times that I fail at being a photographer. I thought about taking a picture, but then the meal came and went and no picture was taken. There's some leftovers in the frig that DH will have for dinner tonight, so this picture is of our left overs. That I wished I could have over and over again!

So good.

It's safe to say this will become a staple in my freezer. A go-to meal when I've forgotten to defrost anything or when I hear "Surprise! You have dinner guests coming!"

So usually when I do a freezer meal, I suggest a defrost the day before and stick in the crockpot, however yesterday at noon, I realized I hadn't taken anything out to defrost and we had two extra mouths to feed. So I couldn't just tell the lot to "Eat Top Ramen!" It happens, don't judge me.

Into the freezer I delved and scratched my head. It's almost time for me to plan my April, so the pickings are slim. I have about five meals remaining and something I think I forgot to label. Hmmm.

What to choose... I closed my eyes and reached in and grabbed a ROCK SOLID ICE BRICK of food labeled: Carne Asada. I debated on putting the brick of food in the microwave, but decided since it was only noon and this was beef, I had a fighting chance of a finished meal by 5:30 or 6:00. So I cut off the plastic bag (because there was no way I could get that sucker out otherwise!) and quite literally SHOVED it into my crockpot. I may have chiseled off a corner to get it to fit, but I just threw that part in there aswell.

Set it on high and went back to work. At 3:00pm when I finally started to smell it, I moved the two flank steaks around a little but it looked good! I was impressed. At 5:00 I fished out each cut of beef and sliced it across the grain with a really sharp knife into really thin pieces. I then stuck all the meat back in the crockpot and turned it to warm until we were ready to eat.

I served the asada inside a soft taco shell with cheese, sour cream, tomatoes, lettuce and a smile! The everyone gobbled it up, which is why I didn't think for a picture. Hopefully later tonight I will grab one.

The thing that most surprised me about this was that I hadn't defrosted and the meat didn't turn out tough or chewy. It was perfect. Ready to make it?

Put the following seasonings in a gallon sized freezer bag:
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper

Now throw in 1 pounds of Flank Steak (or skirt steak)

Press out the air and then massage the spices into the meat. When it pretty much looks like a big mess, you are ready to add the rest.

1 (10.5 ounce) can beef broth (I used bouillon)
3 diced tomatoes (but I used roasted red peppers... perfect flavor)
2 jalapeno peppers chopped (mine were very mild)
1 sweet onion, chopped
4 cloves garlic, minced

Seal the bag and place it inside another gallon sized back and write CARNA ASADA 4-6 Hours on High or 6-8 on low. And remember, this meal can go in the crockpot frozen!

Beef Quinoa Stew

Sometimes a recipe comes to me quite by mistake. I stick something in the crockpot and when I test it out half way through the cooking process, I think, "wow, this could really be good in THIS." That is when a recipe is born. And not only was it born, but it was devoured. Mostly by the adults, but the kids tolerated it. See it has the two deadly sins.

Mushrooms and Onions

At least the kids think so anyway. But we all know better.

So here is the fabulous recipe that I will surely make again and again.

And again.

Put the following ingredients in a gallon sized ziplock bag and seal:
2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped
1 pound mushrooms trimmed and quartered

Write on the outside of this bag: Low 8 hrs - high 6. Add second bag at hour 4.

In another gallon sized ziplock add the following:

16oz mixed frozen veggies (carrots, corn, beans, etc)
15oz canned diced potatoes (or fresh, make sure they are diced small)
1.5 cups of Quinoa
1  teaspoons of pepper

On the outside of this bag, write: Add to crockpot at hour 4 with 4-5 cups of beef broth.

This soup is hearty and seriously delicious. If you use a low sodium beef broth, be sure to add some salt, but I didn't and it didn't need any.

Beef Stroganoff

I absolutely love beef. However, it doesn't love me. It's so sad. I just end up turning it into dust, usually. The last recipe was a beef recipe that turned out rather nicely, so when tonight's dinner defrosted in the frig (From the freezer - 24 hours of defrost) I had high hopes for another savory keeper!

And a keeper it is! Hurrah!

What I like about this recipe is that it's pretty simple for the freezer. Trim your meat, throw your veggies and broth in, then seal and freeze!

Now when I found this recipe, I was a little worried about the post prep, after the crockpot. I don't like dirtying pans in addition to a crockpot not to mention it looked like it had a lot of steps to get to the sauce, so I almost didn't make it. I'm glad I took a chance. Just one extra pot. Then back in the crock.

So here we go. 

For freezer - Ingredients in your ziplock:
2 pounds beef chuck, trimmed of excess fat and cut into slices
1 large onion, chopped
1 pound cut mushrooms
1 cup beef broth
1 1/2 teaspoons salt
1 teaspoon pepper

I know what you are thinking, "Really, that is it?" And yes, that is it. And let me just say right now, before I made the sauce this had an AMAZING flavor and I could have eaten the whole crock without the noff.

Once your ziplock is sealed stick it in your freezer with the following label:

Cook on high 4 hours or low 6 

Needed for day of prep:
4 Tablespoons butter
3 Tablespoons flour (I used quinoa flour)
Broth ladled out of the crockpot2 cups sour cream
1-3 Tablespoons Dijon Mustard
Salt Pepper to taste

After the meat is done: Melt butter in sauce pan. Add flour. mix well. Add broth and mix well. Bring to boil just for a second, add sour cream and Dijon. Salt and Pepper to taste. Add to crock and turn crock to warm until you are ready to eat.

Serve over a starch. We will use quinoa or corn noodles. Oh so good. Sooo good. I'm so glad I made a second meal of this. So glad.

Curry Beef with Quinoa

I've always steered clear of curry. I'm not sure why, maybe the other ingredients that you put WITH the curry made me nervous. I mean it's not every day I'm asked to add a spice in a foreign language to my crockpot. Nor anything resembling elmers glue! So, I'm sad to say I'd never tried to make curry anything until today.

Now I'm happy to report that it was not only a successful dinner, but a successful freezer meal as well! Hooray! Which means, of course, it will be chronicled here. So I can make it again and again.

Ingredients:

3lbs of tri-tip cut into large chunks (or some other meat you want to curry. I'm quite certain this will work splendid with chicken, which I will try!)
1 1/2 tablespoons curry
1 1/2 teaspoon garam masala
Lots of garlic. I used about 1/4 cup of chopped garlic (or one WHOLE large head of garlic chopped or pressed thru a garlic press) It looks like too much, really it does. But it's not.
1 large onion, diced
1 (13.5oz) can coconut milk
2 Gallon sized freezer bags

Freezer Directions:


Add coconut milk (everything in the can! Even the glue stuff-- lol) to one gallon sized zip lock bag. Smoosh it up with your hands and mix up all the yummy milk.

Add to the same bag all the onions and garlic and smoosh it up good. See the theme here? No dirty dishes!

Next add some cut meat then some of the spices. Then more meat, more spices, until you are done with all the meat and all the spices.

Immediately press the air from the bag and seal it up. Place in additional zip lock (to prevent leaks when it defrosts).

Cooking:

The day before you want to stick it in your crockpot, take it out and allow it to thaw in your refrigerator. Just before you stick it in your crockpot, run the bag under some warm water to get the hardened coconut paste off the sides of the bag then pour it into the crockpot. If you still feel like you were cheated on bits sticking to the sides of the bag, run the closed bag under hot water again until they all shake free. Then cut a tip in your bag and pour the bits into the crock.

Note, it won't look very good. But it will smell and taste amazing.

Cook on low 8 hours or high for 4-6 hours.


I made beef Quinoa with my Curry Beef, which also tuned out delish! So here is that recipe.

1 cup quinoa
2 cups beef broth
1/4 teaspoon salt
1 tablespoon olive oil

Rinse quinoa well. Heat sauce pan on med-high with olive oil. Dry out the quinoa in the olive oil as best you can. This gives it a little more nuttier of a flavor and my kids said they loved it far more then plain quinoa. Add beef broth and bring to a boil. Cover and cook on medium about 15 minutes or until most of the broth is absorbed. Take off the burner and let sit for 5 minutes. Fluff with a fork.

Stork Meal 4: Italian Beef

My sister is not a red meat fan. She used to be, but something about this pregnancy has turned red  meat into a not so pleasant time in the bathroom. So when I make things for her, I try really hard to keep the red meat out.

However, this was one of those meals that she was willing to try because it sounded so good (like I said, she used to be a red meat fan).

It's a take on the classic French Dip sandwich but its more chunky and made in the crockpot. It's such a simple recipe that I feel bad for making a whole post about it! But, I will. Because it's good.

The recipe is as follows...

3-5 pounds of Beef
2 dry Italian seasoning packets
2 cans of beef broth.

Sound easy?

It's just that easy.

When I buy my beef, I choose a different cut every time. Reason, I'm looking for the meat with the most marbling. That means there are white lines of fat running through the meat. So sometimes I pick a rump. Sometimes I pick bottom round or a chuck roast. I just look for those fat lines and go from there. DON'T GET an expensive cut of meat. Because you are going to slow cook this all day, you don't want something fancy it will just fall to bits. And you don't want that.

For freezing, just combine everything in a gallon zipper bag and seal. Place inside another zipper bag for safety.

To cook, put everything in the crockpot and cook on high 5 hours or low 10 hours. Because it's beef, the desired doneness is up to you. About 45 minutes before I want to serve, I take the meat out and slice it (or shred it if it shreds) then throw it back into the crockpot on warm. I allow it to sit and soak until time to eat.

Serve over hoagie rolls like a french dip sandwich, or serve like an open faced sandwich. Serve with extra juice from the crock.

Sister had seconds.

To see the other Stork Meals, click here.