Monday, December 19, 2011

Garlic Mashed Potatoes

3 medium baking potatoes, peeled and coarsely chopped
1 tsp. salt
4 Tbsp. butter, at room temperature
1/4 c. sour cream, at room temperature
1 tsp. finely minced garlic
1 Tbsp. (or more) milk at room temperature or warmed (may not be needed)

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes OR place in crock pot (fill water to just above potatoes) and cook on LOW for 6 hours. Drain the potatoes and place in mixing bowl. Add the butter, sour cream, and garlic; mix well. If necessary, add milk, one tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper if needed.

Slow Cooker Pepper Steak

3 lb. sirloin steak, cut into strips
2 Tbsp. vegetable oil
1 heaping Tbsp. minced garlic
1 onion, chopped
1/2 c. reduced-sodium soy sauce
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground ginger
2 tsp. sugar
3 green bell peppers, cored, seeded and cut into strips
1 Tbsp. corn starch
1/4 c. cold water
white rice

Heat oil in large skillet over medium-low heat. Brown steak on both sides. Sprinkle garlic over steak while it cooks. Transfer steak and pan juices to slow cooker. Add onion, soy sauce, salt, black pepper, ginger, and sugar. Stir. Cover and cook on LOW 6 to 8 hours until meat is tender (up to 10 hours). In final hour of cooking, add peppers. Mix corn starch with water and add to thicken sauce.