Tag Archives: broccoli

Crock Pot Beef with Broccoli

I love Crock Pot days because the aromas wrap around you like a blanket as soon as you enter the house. The perfect welcome from cold nights and long days at work.

Asian flavors are my secret to creating interesting dishes with the Crock Pot. Otherwise, the typical pot roast or beef stews just get a little old. But soy! Sugar! Sesame oil? Now you have something different.

This slow-cooker version of the classic cheap Chinese dish recreates the thick, dark gravy but doesn’t give you the chewy texture you get from beef strips stir-fried with broccoli. Instead, the beef is fork tender and full of hours worth of flavor.  Warm and satisfying from your nose to your toes.

I ended up cooking the broccoli separately and serving it over the rice, but the recipe has you cook it with the beef. I simply didn’t get home in time for this step.

Crock Pot Beef with Broccoli

Ingredients (serves 4)

  • 1 lb. boneless beef chuck roast, sliced into thick strips
  • 1 c. beef stock
  • 1/2 c. soy sauce
  • 1/3 c. brown sugar
  • 1 T sesame oil
  • 3 garlic cloves, minced
  • 2 T cornstarch
  • 2 heads worth of broccoli florets
  • Cooked rice (I used brown rice)

Place beef in Crock Pot.

Combine in small bowl the stock, soy sauce, brown sugar, oil and garlic. Pour over beef. Cover and cook on low, 6-8 hours.

In a cup, combine cornstarch with 2 T cooking liquid until smooth. Pour over beef and stir to combine. Add broccoli, cover and cook on high an additional 20-30 min. or until broccoli is cooked.

Serve over hot rice.

I topped mine with chopped scallions for an extra bite – highly recommend it. And a few sprinklings of sesame seeds.

Enjoy, friends! xoxo


Pomegranate-ginger glazed pork chops

Pomegranate seeds are like little rubies that burst with sour juice when you bite into them. When I was little, I loved popping them between my fingers, the purple spray going everywhere.

While fun to play with, pomegranate seeds are a bit high-maintenance. Especially after I watched my mother make pomegranate rum as a child – the process of extracting the juice took forever.

Nowadays, a savvy cook just buys the juice and uses the seeds as a garnish. Which is exactly how this dish works. Adapted from We Are Not Martha, the sweet glaze pairs perfectly with thick-cut pork chops. With the addition of fresh ginger, garlic and soy sauce, it has an Asian twist that is lovely.

This is perfect with a fruity red wine. We served it along side mashed Yukon gold potatoes and garlicy steamed broccoli.

Pomegranate-Ginger Pork Chops


• 1/2 c. pomegranate juice
• 1/2 c. sugar
• 1 T cornstarch
• 1/2 tsp red pepper flakes
• 3 T soy sauce
• 3 tsp ginger, minced
• 3 tsp garlic (3 cloves), minced
• 3 thick-cut boneless pork chops
• 1 whole fresh pomegranate, opened with seeds removed (cut into quarters, place under water and gently pull out seeds. The water keeps it from squirting you. Drain seeds.)

In a medium saucepan over medium heat, combine pom juice, sugar, cornstarch and red pepper flakes. Stir until bubbling and thick, then remove and set aside.

In a small bowl, combine garlic, ginger and soy sauce. Set aside.

In a large skillet, heat 1 T olive oil over medium-high. Pat chops dry and place in hot skillet, then spoon half the garlic-ginger mixture over the meat. Cook for 5 minutes, then turn and spoon the remaining mixture over. Cook another 5 minutes, or until cooked through and barely pink. Remove chops from pan and keep warm. (Note: I had to pop mine in the oven at 350 for a few minutes to finish cooking – you don’t want the sauce to burn).

In the chop pan, pour a little pomegranate juice in to de-glaze, scraping up the stuck-on bits. Off the heat, add the pomegranate syrup you reserved and stir to combine. The sauce will be thick and very dark with a deep, rich flavor. Just splendid.

To serve, pour sauce over the chops and top with seeds.

This was a fun meal to make that filled the house with wonderful smells. The sauce is good enough to eat with a spoon! I literally licked the plate and spoon and fork.

I encourage you all to get your antioxidants in and drink more pomegranate juice! xoxo

Herb-crusted pork roast

We seem to always have a pork roast in the freezer. Pork tenderloins are a working gal’s best friend because they are so easy to prepare and almost always on sale at some market. Stuffing the meat with an herb mixture, then searing and finally coating with fresh bread crumbs to roast makes this a nice change to the traditional roast pork.

Instead of butterflying my tenderloin, I smeared the herb mixture in between two smaller tenderloins and then tied them together with kitchen twine. It worked just as well, you’ll only need to cook it a tad longer.

A wonderfully fragrant, tender meat dish for any week night. This recipe is adapted from Cook’s Illustrated “Spring Entertaining”

Herb-crusted pork roast


  • 2-3 lbs. pork roast (in the market, one plastic pork tenderloin package contains two loins, so buy one)
  • kosher salt
  • 1 large slice of white bread, pureed in blender or food processor
  • 1 oz. Parmesan cheese, grated, 1/2 c.
  • 4 T plus 2 tsp olive oil
  • Ground black pepper
  • 2 T minced fresh thyme leaves
  • 1 tsp. minced fresh rosemary leaves
  • 2 large garlic cloves, minced

Preaheat oven to 325. Pat pork dry and sprinkle all sides with salt and pepper.

Mix bread crumbs with 2 T Parmesan, 1 T oil, 1/8 tsp salt and 1/8 tsp pepper in small bowl. Use fork to toss together. Set aside.

In small bowl, combine herbs, garlic, 6 T Parmesan, 3 T oil, 1/8 tsp salt and 1/8 tsp pepper. Mix well. Spread herb paste between two tenderloins and tie with three pieces of kitchen twine.

Heat 2 tsp oil in skillet over medium-high until almost smoking. Add roast and brown well on all sides, about 10 min. Transfer on wire rack set over foil-lined baking sheet. Top with bread crumb mixture, pressing to compact.

Place in oven and roast until internal temp of bottom loin registers 138 degrees, about 1 hour. The crumbs will be browned and juices will run clear when cut. Once out of the oven, tent with foil. (Note, it’s okay if the pork is a little pink because when you reheat the leftovers it won’t dry out!)

Meanwhile, prepare a side dish – I roasted broccoli at 400 degrees with garlic, salt, pepper and EVOO. I also made a quick sauce by deglazing the pork skillet with chicken stock and whisking in butter, salt and pepper to taste.

To serve, slice pork (and top with sauce, if making). Remove the kitchen twine as you go.

Pork is such a wonderful meat because it is mild and absorbs whatever flavors you put on it. The fresh bread crumbs add a nice topping, and the Parmesan gets crisp and nutty. Enjoy, friends! xoxo