Another yummy food to try out for the week: Slow-Cooker Beef and Broccoli (can I get a Yum Yum) as derived via Tasty

downloadINGREDIENTS:
2 pounds sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
4 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons water
1 head of broccoli, cut into florets
For serving
White rice, cooked

PREPARATION: 
1. In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

2012-12-13-beef-broccoli-1-5802. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

3. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

4. Serve over warm white rice.

5. Enjoy!

Yours in love – The Renaissance Lady ©

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Something for the weekend – food lovers…Derived from Tasty: Garlic And Herb-Marinated Rack Of Lamb

Original-Recipe-Garlic-And-Herb-Marinated-Rack-Of-Lamb-EAT-THIS-TONIGHT

Herb-and-bread-crumb coatings are classic on a rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic — garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you’re lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

INGREDIENTS

Serving size: 4

1 rack of lamb
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
2 tablespoons olive oil
Juice from ½ a lemon
1 cup red wine (we used Malbec)

PREPARATION

1. Preheat the oven to 350ºF / 175ºC.

2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside.

3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)

4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.

6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.

7. Serve with roasted veggies.

8. Enjoy!

Yours in love – The Renaissance Lady ©

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