Tuesday, September 4, 2012

Curried Beef Thai Crockpot Bowl

So, my sweet boys love their meat. But their mommy/wifey is a vegetarian. To be honest I have been trying to get off the veggies this past year, but I have really struggled with that. The most I can force myself on is Tilapia and only if my husband blackens it and I eat it really fast without thinking. I cook meat for my family on occasion but they are sadly getting most of their protein from beans, tofu, and eating out. What I will often do is cook a version of something for me without me and one for them with meat, but honestly I am not doing this enough. So I figured that tonight (when I am drinking my meals) would be a good time to try something new and fun for them. So here goes...

  • 1/2 bag egg noodles
  • 1 lb ground round 
  • 1/2 bag frozen japanese vegetables
  • 1/2 vidalia onion sliced
  • foo curry sauce
and then for the sauce

  • 1T Hoisin Sauce
  • 1/2t tumeric
  • 1t Raw Agave Nectar
  • 1t lemon juice
  • 2T peanut butter
  • 1T panang curry
  • 1/2t coriander
  • 1t curry
  • 2C water

  1. Pour noodles in crockpot
  2. Pour 2C water over them
  3. Place onions over noodles
  4. Place Vegetables over onions
  5. Place Meat over veggies
  6. Make Sauce
    1. put everything except for the water into a small bowl and blend until homogeneous
    2. slowly mix in the water until it is a saucey/soupy consistency
  7. Pour sauce over all in crockpot
  8. Pour 2C more of water over mixture allowing sauce to creep down
  9. Set on HIGH for 3-5 hours or until hot

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