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CrockPot Layered Dinner—Steak, Potatoes, Corn on the Cob

Day 232.

I made a complete meal in the crockpot last night, and it wasn’t a soup, stew, or casserole. I made rib eye steak, baked potato, and corn on the cob. It wasn’t soggy, nor was it dried out, and I was able to leave the house for six hours.

The crockpot rocks.

I had been meaning to try a layered dinner in the crock for a few months, now, but kind of forgot. I am so glad that Julie emailed me! She made steak and sweet potatoes that way last week, with great success.

The Ingredients.

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you’re using) isn’t floating in juice.

—1 1/1 lbs rib eye steak
—1 T of your favorite seasoning rub
—1 T dried onion flakes (a fresh onion would be fine. I wasn’t in a chopping mood.)
—2 T Worcestershire sauce (Lea and Perrins is GF)
—1/4 cup tequila (or broth, apple juice, etc.)

—2-4 potatoes
—2-4 ears of fresh corn
—aluminum foil

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.

The Directions.

Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.

Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.

It doesn’t seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.

Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

The Verdict.

This was a great dinner. It’s out-of-the-norm for us to have such a complete meal on a Monday night, which made it fun and new. I plan on doing more layered crockpot cooking-—it’s so nice to have everything plopped in and the kitchen clean by noon.

http://crockpot365.blogspot.com/search/label/red%20meat

http://greatbigvegchallenge.blogspot.com/

I thought I had seen it all early this year with the four year old ordered by his Gucci-clad Mama to take part in a diary synchronisation meeting whilst in the sandpit of Holland Park. But on the weekend I visited the new mammoth Westfield Shopping Centre where I saw two mothers, who looked as if they were cacooned in cashmere, eating lunch with their two 18 month old babies. Each baby had their own portable DVD player enabling their mothers to discuss the effects of the credit crunch on their Jimmy Choo buying habits uninterrupted by tiresome infant noises. And the two babies sat mouths open, eyes staring blankly at their DVD entertainment which was propped up on the table in front of them. What hope is there for humanity I thought, if two Mums can't even be bothered to speak to their children during lunch. Desperate.

Anyway, I digress. This is my latest cheap school lunch creation, which scored a healthy 9 out of 10 from Alexandra and an 8 from Freddie. Each tortilla which I baked in a silicone large muffin tray costs about 25p to make. Now I am thinking I might branch out and make new combinations - any ideas? The trick is to include potato because they hold their shape better. Otherwise they flop like a souffle.

Edamame Bean and Potato Frittata.
6 large eggs
a small knob of butter
Freshly grated parmesan or parmeggiano
200g of potatoes, boiled and diced
200g of edamame beans
1 large onion
2 tbsp of olive oil

Cook the frozen edamame beans in boilking water for 4 minutes. Drain. Cook and finely dice the potatoes and then drain. Cook the finely diced onion in the olive oil on a medium heat until translucent and soft. Beat the eggs in a bowl with some asalt and pepper. Allowing the vegetables to cool down, distribute them equally in each of the muffin holes. (Having lightly oiled the muffin baking tray)Make sure they all have a decent amount of beans, potato and onion. Pour over the egg equally divided between each muffin hole. Srpinkle some parmesan on the top and then place in the oven at 180 for about 2o-25 minutes. They will rise and are ready when they are lightly golden brown. Eat hot or cold. Deliicious and cheap!