SPRING VEGETABLES MIX RECIPES

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SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES RECIPE ...



Slow-Cooker Old-World Corned Beef and Vegetables Recipe ... image

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Provided by Betty Crocker Kitchens

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 9

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
  • Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 340 , CarbohydrateContent 28 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1120 mg

SPRING BARLEY SOUP RECIPE - NYT COOKING



Spring Barley Soup Recipe - NYT Cooking image

This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

  • In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
  • Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  • In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

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