Slow Cooker Red Beans and Rice

As kids are going back to school (or may even be back!) and the “busy season” of work creeps closer, it’s necessary to find recipes that can be prepared ahead of time so that weeknight meals can be on the table as quickly as possible. My favorite tool for really yummy dishes that I can just reheat is my lovely slow cooker.   Cooking Light had a recipe for Slow Cooker Red Beans and Rice that is perfect for weekend prep and weeknight meals. This particular recipe has a good amount of prep time before putting everything in the slow cooker so I’d suggest making it on a weekend versus a weeknight morning. (If you want to make this before work, set aside 30-45 minutes to get everything ready to put in the slow cooker.)   A couple of notes before I dive into the recipe. You actually soak the dried red beans in water overnight, so don’t forget to do that that night before you plan on making this recipe. Also, dried kidney beans apparently contain a toxin that is not killed at low temperatures (like in a slow cooker) so you have to boil them for 10 minutes … Continue reading

Vietnamese Noodle Soup (Pho)

I had a hankering for pho this week so I figured I would try to make it! This at-home recipe has a bit of a darker broth but boy does it taste good! I found this recipe on Food Network and was surprised at how simple it really was to make. The hardest part was slicing the beef super thin so that it can finish cooking in the broth. If you are worried that your slices are too thick to cook fully, just add the sliced beef to the broth and simmer for about 1 minute before assembling.   Ingredients: 8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, sliced (or 2 small onions) 1 4 -inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 1 jalapeno pepper 1/2 cup fresh cilantro 1 tablespoon fish sauce 1 cup fresh bean sprouts

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