We've been on a roll with the slow-cooker lately, using up some pantry goods and making a busy week a little easier. I've been trying out some soups, and this one was inspired by a recipe from an asian cookbook for garlicy, cinnamon noodles with beef.
I let the soup cook up during the day and then prepare a quick vegetable side and some noodles to mix into the soup, when we get home. The kids are able to help put the ingredients together for the soup or chop the veggies at supper time.
The first night, we had some corn-on-the-cob and some egg-noodles in the soup. The second night we had some pastina in the soup and some sauted yellow squash with shallots on the side. The soup was even better the second night.
Cinnamon Beef Soup:
In a slow cooker, combine 1.5 lb stew beef, 1 14-ounce can chopped tomatoes, 1 cup water, 1 can chick-peas, 2 cloves garlic, crushed. Cook on low for 6-8 hours. At the end of cooking, add: 1/2 tsp ground cinnamon (Saigon Cinnamon is best here), 1/2 tsp dark sesame oil, 1 tsp soy sauce, 1/2 tsp worscheshire sauce, hot sauce and salt to taste.
In a slow cooker, combine 1.5 lb stew beef, 1 14-ounce can chopped tomatoes, 1 cup water, 1 can chick-peas, 2 cloves garlic, crushed. Cook on low for 6-8 hours. At the end of cooking, add: 1/2 tsp ground cinnamon (Saigon Cinnamon is best here), 1/2 tsp dark sesame oil, 1 tsp soy sauce, 1/2 tsp worscheshire sauce, hot sauce and salt to taste.
Serve with noodles, try buckwheat, egg, or small shapes mixed in.
Sauted Yellow Squash:
Thinly slice 2 shallots, saute in 1 TB of canola oil and 1 TB butter for 2 minutes,
Add 2 large yellow squash, chopped into 1/2 inch pieces
Cover and cook for 5 minutes, stirring occasionally.
When the squash begins to brown, add 1/2 cup water and continue to cook, covered, stirring occasionally, another 8 minutes or until the squash is soft and translucent.
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