CHILE COLORADO

Jessica S.

9 dried new Mexico chiles washed, seeded, and stem removed
3 cups water
5 lb beef chuck roast- fat trimmed off
1/2 cup flour
1 TBS salt
1 TBS black pepper
3 TS olive oil
1 large onion chopped
2 cups beef stock or water

Place chiles in the 3 cups of water in med. pot and bring to boil. Remove form heat and steep for 30 minutes to soften. Strain- reserving liquid. Place chiles and a little liquid in blender and puree (add water as needed a little at a time). Strain and set aside.

Cut roast into 1 inch chuncks. In med. bowl combine flour, salt and pepper. Dredge beef in flour mix. Heat olive oil in large pot over med. heat. Saute onion for 5 minutes. Add beef a few pieces at time being careful not to overcrowd. Remove cooked meat and set aside while cooking remainder of meat. Cook until evenly browned. Return meat to pot. Stir in chile mixture. Add enough beef stock to just cover beef. Bring to boil over med heat. Reduce heat and simmer 3 hours until meat is tender. Add more beef stock if needed during cooking. Serve with chopped onion, green onion, cheese and sour cream.

Serves 12

Fajita Pot Roast

Jennifer S.

3-5 lb beef or pork roast
1 med white onion thinly sliced
3 cloves of garlic minced
1 envelope taco seasoning
1/2 cup salsa
salt and pepper to taste
1 cup bell peppers and onions mix (frozen food section)

Place onions and garlic in crock pot, add roast.
Sprinkle with taco seasoning, salt and pepper. Cover with salsa.
Put lid on and cook on low for 8 hours or high 4 hours
Remove meat and shred. Put crock pot on high (If you cooked meat on low) Add peppers and onions mix to juice in crock pot.
Add meat back to crock pot after 20-30 mins and peppers and onions have heated through. Stir well.
Serve in warm tortillas with cheese, sour cream, salsa and avacado slices.

Beef Fried Rice

Jennifer S.

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten
3 tablespoons cooking oil
2 scallions including green tops, chopped

In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.

Masaman Curry

Christina S.

2 Tbsp sugar
1/2 Tbsp salt
1 cup potato
1 Tbsp masaman curry paste
1/2 cup coconut milk
1/2 lb beef
1 Tbsp tamarind-optional
1 Cinnamon Stick-optional
1/4 cup cashews or peanuts-optional
2 pinches cardamom-optional
2 leaves bay leaf-optional

Peel and cut up potatoes into big chunks, 1x1x1 inch. Cut up beef and onion the same size. You can substitute chicken or lamb for beef, if you like.

Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashews. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.

Yields 2-3 servings

Slow-Cooker BBQ Beef Stew

Jennifer S.

1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes (2-1/2 lb.), quartered
3/4 cup Barbecue Sauce, divided
1 tsp Worcestershire sauce
1 pkg. (10 oz.) frozen peas OR Substitute your favorite frozen vegetable, such as green beans, for the peas.

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with Worcestershire sauce. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

Beef and Broccoli Stir-Fry

Jennifer S.

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup low-sodium soy sauce
1/2 cup water


* On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

* Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

* Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

* In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

* Return beef and accumulated juices to pan; toss to coat. Serve.

Beef-Fried Rice

Jennifer S.

1 lb. boneless beef sirloin steak, thinly sliced
2 cups frozen stir-fry vegetables
1 cup fat-free reduced-sodium chicken broth
Add 1/2 tsp. each garlic powder and ground ginger along with the chicken broth.
3 Tbsp. Light CATALINA Dressing
2 Tbsp. lite soy sauce
2 cups instant brown rice, uncooked
1 can (11 oz.) mandarin oranges, drained
1/3 cup chopped green onions

COOK meat in nonstick wok on high heat 3 min. or until evenly browned, stirring occasionally.

ADD next 5 ingredients; stir. Bring to boil; cover. Simmer 5 min. Remove from heat.

LET stand 5 min. Add oranges and onions; fluff with fork.


Note
If you don't have a wok, you can use a large skillet sprayed with cooking spray instead.

Slow Cooker Beef Stroganoff with Noodles

Jennifer S.

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (or cream of mushroom)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles, the wider the noodle the better

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.