Primavera Bolognese
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This is my go to easy Italian meal. It's the Italian answer to stirfry, which is great on a cold winter week night.
Stuff by Tammy
Making delicious foods and loving life!
Beef and Broccoli
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
I started making this when we lived far up north. I was craving good Chinese food so made some of my own.
Lobster Rolls
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
Not that there is ever leftover lobster, but if you run into this problem lobster rolls are perfect way to use that extra meat.
Tex Mex Stuffed Peppers
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This is a great way to use leftover rice.
Beef Peanut Stew
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
Ingredients
2 pounds chuck beef, cubed into 1.5 inch cubes
1 pound peeled sweet potatoes, cubed into 1.5 inch cubes
1 medium onion, diced
1 cup cherry tomatoes, halved
2 garlic cloves minced (the more the merrier)
1 cups beef broth
1 cups chicken broth
2 heaping tablespoons creamy peanut butter
2 teaspoons red curry paste
Kosher salt
4 cups chopped kale
Optional garnish - chopped roasted peanuts
Directions
- Add the beef, sweet potatoes, onions, tomatoes, and garlic to a slow cooker lined with a Reynolds Slow Cooker Liner.
- In a large bowl or blender, mix both broths, peanut butter, tomato paste, and curry paste.
- Taste the broth and season with additional salt if needed.
- Pour the broth over the ingredients in the slow cooker.
- Place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- 5 minutes before the cooking time has ended, add in the kale.
- Optional garnish: Add a spoonful of chopped roasted peanuts to every bowl.
Inspired by: Savory Sweet Life