elena23: (Bliss)
[personal profile] elena23
I decided that I would go grocery shopping today, so that I wouldn't have to do so on Sunday night and get all grumpy about it. I figured out about seven evenings worth of meals and made sure to get the ingredients. As a part of this, I went on the Weight Watchers website and grabbed a couple recipes. While the baby was napping, I put away all the groceries and started dinner. Tonight we are having:

Middle Eastern "Lamb" Slow Cooker Soup (Lamb in quotes because I substituted beef)

1 lb lean lamb (in my case 1 lb flank steak) cut into cubes
1/2 cup canned beef broth
1 large onion, chopped
1 large garlic clove, minced
14 1/2 oz canned diced tomatos, undrained
15 oz canned garbanzo beans, drained and rinsed
2 tsp. ginger root, freshly grated
1/2 tsp ground cinnamon
1 tsp table salt
1/3 tsp black pepper
1 Tbsp fresh lemon juice

Place "lamb" in a 5-quart slow cooker. Add remaining ingredients, except lemon juice, stir well. Cover and cook on LOW setting for 7 hours.

Stir in lemon juice and let stand for five minutes for flavors to blend. Yields about 1 and 1/2 cups per serving. Serve in bowls.

It also mentions that if you want to tints the stew gold you can add a pinch of saffron threads. Surprisingly enough, Kroger does not sell those.

Carrots

Date: 2007-02-16 08:06 pm (UTC)
From: [identity profile] traceroo.livejournal.com
Carrots will turn a soup/stew a nice orangey/gold color.

Traceroo

Date: 2007-02-16 08:50 pm (UTC)
From: [identity profile] moosea1.livejournal.com
Sounds good! How many points is it?

Date: 2007-02-16 08:58 pm (UTC)
From: [identity profile] elena23.livejournal.com
6 points (the recipe makes 4 servings). I'm not certain if substituting the beef for the lamp affects the points, but I used the very leanest beef I could find!

Date: 2007-02-16 09:25 pm (UTC)
From: [identity profile] gingererer.livejournal.com
Let me know how this turns out. We've got a new slow cooker that I'm enjoying so far.

Date: 2007-02-16 10:13 pm (UTC)
From: [identity profile] moosea1.livejournal.com
I assume that's 6 points per serving, not for the whole thing, right?

Date: 2007-02-17 12:40 am (UTC)
From: [identity profile] elena23.livejournal.com

Oh yes, per serving!

Date: 2007-02-16 11:18 pm (UTC)
From: [identity profile] bheansidhe.livejournal.com
Here's a really good stew that I make that you might also enjoy. It originally came from Cooking Light.

1 lb. beef stew meat, cut into 1" cubes
1 tbsp. vegetable oil
1 cup beef broth (I use “Better Than Boullion” beef stock paste from a jar, rather than cubes or canned)
2 cups water
1 1/4 cup green onions, chopped (about 1/2 bunch)
1-2 garlic cloves, minced (I use jarred minced garlic)
1-2 tsp. minced ginger
1/3 cup rice vinegar
1/3 cup soy sauce
1 whole star anise or 1/4 tsp. 5-spice powder
1/4 tsp. ground cinammon
2 tablespoons brown sugar
1 1/2 cups thinly sliced carrot (I use a cheese grater)
1 sm. head kale (can substitute bok choy)

1/2 cup pearl barley (uncooked) plus 1 1/2 cups water,

CROCK POT / SLOW COOKER VERSION
Heat the oil in a nonstick skillet or saute' pan over medium-high. Add the beef and brown for 4-5 minutes or until lightly crusty. Add to crock pot.

Pour 1 cup beef broth into the saute' pan while it is still warm. Deglaze the pan by scraping the browned meat bits off the bottom and swirling them into the stock. Pour the stock into the crock pot. Add all ingredients except the bok choy/kale and barley, and cook on high for 2-3 hours or on low for 4-5 hours.

Thinly slice the bok choy or hand-shred the kale into bite-size pieces and add to crock pot. If using barley, add 1/2 cup raw barley and 1 1/2 cups water. Cook on high for another 1 1/2 to 2 hours and serve. (You can also cook the barley separately and add before serving.)

When I made this, I prepared it the night before by saute'ing the beef, putting it in a bowl with the soy sauce and vinegar, then marinating it overnight in the fridge. In the morning I put the rest of the ingredients in the pot and cooked it as above. The beef had fallen apart into tender shreds with the marinating; if you don't do that, it will taste the same but the beef will stay in cubes.


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