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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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crock pot beef stew


crock pot beef stewThis warm, savory crock pot beef stew blends everything you want your family to eat with tantalizing flavor that brings them running and satisfies the soul.
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
SERVINGS: 6 Servings
 
AUTHOR: Kathleen

INGREDIENTS

  • 1/4 Cup All Purpose Flour
  • 2 1/2 Pounds Boneless Beef Chuck Roast Trimmed and Cut Into 1 Inch Cubed
  • 2 Tablespoons Vegetable Oil
  • 1 1/2 Cups to 2 1/2 Cups Water
  • 2 Large Beef Bouillon Cubes
  • 1 Can - 10 3/4 Ounces Condensed Tomato Soup, Undiluted
  • 3 Teaspoons Italian Seasoning
  • 2 Bay Leaves
  • 1/2 Teaspoon Black Pepper
  • 2 Medium Onions Sliced
  • 2 Large Russet Potatoes Peeled and Cut Into 1 1/2 Inch Pieces
  • 3 Medium Carrots Cut Into 1 Inch Pieces
  • 2 Stalks Celery Cut Into 1 Inch Pieces
  • 8 Ounces Whole Mushrooms Trimmed
  • 3/4 Cup Frozen Peas Thawed

INSTRUCTIONS

  • Pour flour into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.
  • Add oil to a large skillet and heat.  When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crock pot.  Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves and black pepper and stir to combine.  Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.
  • Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and Serve


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