Two Recipes

Ginger Beef with Tofu and Broccoli (crockpot)

This recipe could be easily adapted for the stovetop. If you’re doing it on the stove, you might want to add 1 tbsp of cornstarch mixed with 2 tbsp of water to thicken the sauce at the end.

To start, brown 2 pounds of beef in a bit of canola oil. You can add about 1 tsp of sesame oil here, too. I used a combination of steak and stewing beef. When the beef is browned, transfer to the crockpot. On top of the beef, if desired, arrange one block of sliced firm or semi-firm tofu (no need to saute first).

In the same frying pan, saute 1 chopped onion and 4 chopped cloves of garlic until translucent or lightly browned.

Remove from heat, and add 1 cup of water to the pan, along with 1/4 cup of tamari sauce, and 1 tbsp of cider vinegar, and scrape everything into the crockpot.

Now you’re done frying things (and I do always fry onions and spices, and brown meat before putting them into the crockpot, though it does take more time. But it also tastes much better in the end. Think of it as doing your labour-intensive prep first thing in the morning instead of all in a rush right before supper’s due to be served).

Add 2 tbsp of freshly grated ginger to crockpot (more, or less, to taste). I keep washed whole ginger root in the freezer, where it stays fresh; it’s easy to scrape off the amount you’ll need with a knife. No need to thaw.

Cook on low all day. Steam broccoli on the stove and add just before serving. I made the mistake of adding the broccoli to the crockpot with about two hours to go, and was displeased with the result. Let’s just say it’s hard to crisp-cook veggies in a crockpot. Serve over steamed or bake rice, with extra tamari sauce and hot sauce on the side.



Kevin and AppleApple made this for supper tonight. Kevin said it was very easy to make. And it’s delicious. We used canned chickpeas because I’ve never been able to cook a chickpea to satisfaction. If you have tips, let me know.

Reserve the liquid from 1 can of chickpeas. In a food processor, combine the rinsed chickpeas with 3 tbsp of tahini (sesame paste), 1 clove of garlic, the juice of 2 lemons, and 1/2 tsp of salt. Blend together. Only add a bit of the reserved liquid if your hummus seems too thick. Kevin says he added too much, and in future would start by adding none at all.

That’s it! Serve with pita bread, tortilla chips, or veggie slices.

Tip of the day
A Week in Suppers: 9


  1. Susan Fish

    Yum, yum. I have a couple of slight suggestions for the hummus. I use a very similar recipe but instead of tahini, I put a couple of tablespoons of sesame seeds in a dry saucepan and heat it up until they brown slightly, and then I add the sesame seeds to the chickpeas. It’s less gummy than tahini and has great flavour. I drain the chick peas entirely but not thoroughly – that gives them a wee bit of liquid. I also add some olive oil. If it’s too dry, I add water.

  2. Leah

    Thank-you for the beef and brocolli recipe, was thinking of asking for that one!
    For chickpeas, my best result cooking them has been either: a) to use the slow cooker, starting with just boiled water from the kettle, or b)to cook them at a simmer for 2+ hours til squishable, then when turning them off leave them in the hot water until it has cooled. But I’ve not tried to make hummus after either of these methods yet…


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