Crockpot Broccoli Beef

I found this a few months ago on A Year of Slow Cooking. It's really good and easy.

--1 lb thin beef (she used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

Add the liquid to the crockpot. Chop up your garlic and add it along with the spices to the mixture. Slice meat into thin strips (I used my kitchen scissors this time I made it and it was much easier). Toss in the liquid and spice mixture to coat.

Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.Stir gingerly to coat broccoli.

Serve over steamed rice.

Potato Salad

Here's my mom's recipe for potato salad. It's a "clean" potato salad--meaning there's not much else in it besides potatoes and dressing. It's kind of a learned art, so try it out and make your own adjustments.

12-15 potatoes
2 c cottage cheese
2 c mayonnaise
1/3 onion grated
1/2 bunch green onions
3 T vinegar
salt to taste

Boil potatoes the night before. Drain and let cool. The next morning, peel and cut into bit-sized pieces. 

In a separate bowl, combine the rest of the ingredients, adjusting as necessary (sometimes I don't use the full 2 c mayo and sometimes I grate a little more onion). Add the dressing to the potatoes until you've reached a desired consistency. Sometimes there is left-over dressing depending on how many potatoes you have, so it's best to add as needed. Enjoy!

(This is always a hit at BBQs and is pretty much perfect with baked beans. My husband made it at the last BBQ we attended and everyone was quite impressed.)

Lickety-Split Orange Rolls

I usually make these rolls in a small pan when I'm making a batch of regular rolls, but I was curious to see how they would work out with the dough from my friend Adele's Fastest Ever Cinnamon Rolls. I was pleasantly surprised at how well they turned out. I'll never wait for yeast to rise again! (At least not for orange rolls...)

In a blender or food processor combine:

3/4 cup cottage cheese

1/3 cup buttermilk (1 tsp vinegar and milk to make 1/3 cup)

1 tsp vanilla

1/4 cup white sugar

4 Tbs butter, melted

In a large bowl, combine:

2 cup flour

1 Tbs baking powder

1/4 tsp baking soda

1/2 tsp salt

Add liquid to dry ingredients until a sticky ball forms. Turn out onto some flour until dough is manageable. Roll out to about 9X13 rectangle. Roll like cinnamon rolls. Place in a 9X9 pan.

Cover with:

1/2 cup butter, melted

1/2 cup white sugar

zest of 1 orange

Bake at 400 for 20-25 minutes. Cool a little before enjoying.