Recipes


Taco Soup


Photo credit: Chicks That Click Photography

1lb ground beef
2 cloves garlic minced
1/4 onion chopped
1 c. Frozen corn (or 1 small can corn)
1 540 mL can chopped tomatoes-DO NOT DRAIN
1 398 mL can red beans, drained & rinsed
1 tbsp. Taco seasoning (or more for a spicier taste)

In a large heavy bottom sauce pot, brown ground beef with garlic & onion.  Add tomatoes, corn, beans & taco seasoning to hamburger and simmer until heated through.  If needed a little water can be added to make soup desired consistency.

Top with cheddar cheese and your favorite taco toppings.  Instead of crackers, we like tortilla chips.
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Thai Peanut Beef Stirfry


Photo credit: Chicks That Click Photography

2 cloves garlic
1 tsp ginger
1/2 c. Smooth peanut butter
1/4 c. Soy sauce
1/4 c. White or rice vinegar
2 tbsp honey
1/8 tsp red pepper flakes
1/4 c. Cold water
1 tbsp. cornstarch
1 tbsp. Canola oil
1 lb. Stir-fry meat
2 c. Frozen broccoli & cauliflower
3 c. Cooked rice

Combine garlic, ginger, peanut butter, soy sauce, vinegar, honey & red pepper flakes in a blender.  Pulse until combined.  Add water & cornstarch and whisk up in a small bowl until cornstarch is dissolved.  Add this to blender & pulse until combined.  Set sauce aside. 
In a wok or deep skillet over medium heat,  heat 1 tbsp oil and add stir fry meat.  Cook meat until no pink is visible (approx. 3-5 minutes).  Add frozen broccoli and cauliflower and stir-fry until cooked.  Add sauce & simmer until sauce thickens. 
Serve over rice & enjoy!
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Slow-Cooker Pulled Beef


Photo credit: Chicks That Click Photography

1 boneless beef roast approx. 3 lbs (round roast or cross rib)
1/2 c. Water
1 540 mL can crushed tomatoes
1 pouch onion soup mix
2 tbsp tomato paste
1 tbsp chili powder
2 tsp cumin
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 tbsp cornstarch dissolved in 1/4 c. Cold water

Place roast in crock-pot.  Mix water, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black and cayenne pepper in a medium sized bowl.  Pour over roast.  Cover and cook on low 8-10 hours until roast is fork tender. 
Remove roast.  Whisk cornstarch in water until dissolved.  Add to and mix well into the sauce in the crock-pot.  Cover and cook on high until thickened. 
Remove string from roast and shred with 2 forks.  Return to thickened sauce and mix together. Serve once all flavors and beef are mixed together. 
You can eat this beef alone, on buns, tortillas, or over nacho chips.
Freezes well and is great for a quick left-over meal!
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