Beef Tacos with Rice and Beans

Serves 6

Ingredients

For the beef tacos:

  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1.5 pounds ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • fajita-sized flour tortillas
  • Cheddar-Jack cheese, grated
  • Roma tomatoes, diced
  • sour cream

For the rice and beans:

  • 1 tablespoon olive oil
  • 3 servings rice, uncooked
  • 1 can black beans, rinsed and drained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 cups chicken broth
  • 3 teaspoons cilantro

Directions

  1. In a skillet over medium high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat.
  2. Add the chili powder, cumin, paprika, salt, black pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  3. Heat oil in a large saucepan over medium heat. Add the rice and stir until rice begins to lightly brown.
  4. Add the garlic, salt, and cumin and stir the rice until it looks golden. Add chicken broth and black beans and turn the heat up to medium high.
  5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.
  6. Serve tacos with the grated cheese, diced tomatoes and shredded lettuce and rice and beans on the side.

Adapted from Food Network.

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Beef Stew

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds stew meat, cut into 1-inch cubes
  • salt and black pepper
  • 2-3 potatoes, quartered
  • 2-3 carrots, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons dried parsley
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1/4 cup all-purpose flour

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, Worcestershire sauce, thyme, rosemary, paprika, parsley, and bay leaves until well combined. Season with salt and pepper to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Adapted from Damn Delicious.

Kitsune Udon

Ingredients

  • 4 servings udon noodles
  • 2 instant dashi packets
  • 6 cups water
  • green onions, sliced
  • 1 tablespoon mirin
  • 2 tablespoons sauce
  • 1 package prepared aburaage (fried tofu pouch)

Directions

  1. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets. Add mirin and soy sauce to broth and stir.
  2. In a large pot, bring water to a boil and prepare udon noodles according to package directions.
  3. Bring another pot of water to a boil. Blanch the fried tofu pouches for 1-2 minutes. This removes some of the excess oil from the tofu.
  4. Divide noodles across 4 bowls and top with green onions and aburaage. Pour broth over the noodles.

Creamy Vegetable Soup

Ingredients

  • 1 potato, cubed
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cups vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons parsley
  • black pepper to taste
  • 1 tablespoon corn starch

Directions

  1. Combine potato, onion, carrot, garlic, peas, corn, broth, salt, bay leaves, parsley, and pepper in a slow cooker. Cook on high for 4.
  2. Add milk and corn starch. Cook for an additional 30 minutes to an hour, until the soup is thickened.

Broccoli Cheddar Soup

Ingredients

  • 1 broccoli crown, cut into florets
  • 1 onion, diced
  • 1 carrot, julienned
  • 2 cups vegetable broth
  • 2 cups half and half
  • 2 cups grated cheddar cheese
  • 8 oz velveeta cheese
  • salt to taste
  • black pepper to taste

Directions

  1. Add the broccoli, onion, carrots, broth, half and half, salt, and black pepper to the slow cooker. Cook on low for 4 hours.
  2. Add the cheese and place on the lid for 15 minutes.
  3. Stir to melt the cheese and mix it in.
  4. Remove half of the soup and blend. Return blended soup to the crock pot.

Lentil Soup

Ingredients

  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 potato, cubed
  • 1 butternut squash, cubed
  • 1 cup uncooked lentils
  • 4 cups vegetable broth
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 tablespoon lemon juice

Directions

  1. Combine all ingredients, except for the lemon juice, in a slow cooker. Cook on high heat for 5 hours.
  2. Add lemon juice and stir to combine.

Barley Soup

Ingredients

  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 sweet potato, cut into cubes
  • 1 cup frozen green beans
  • 1/2 cup pearl barley
  • 6 cups vegetable broth
  • salt
  • black pepper
  • 1 tablespoon Italian seasoning

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 5 hours.