I knew this would happen, too. After hearing about how the rest of the country and world were having these record breaking heat days and waves, I knew we had to be getting ours sooner or later. Especially because it was the mildest summer I have ever been through.
And, I’m from Portland, Oregon. It’s pretty mild all around up there.
We have been trekking along at about 75ish the whole summer, until the day I decide I want to make something in the crockpot and have it on high. ALL DAY LONG. What was I thinking?
OK. I guess I wasn’t. At least, not about the heat.
What I was thinking about was how I really wanted to try this tri-tip asada I had gotten from Trader Joes.
I love Trader Joes. I know they are owned by a big, non-public company. They work everything just perfectly and on-purpose to make you feel like you are in-the-know, oh-so-trend-setting, shopping-at-a-neighborhood-mom-and-pop grocery store.
And, I don’t care. I love it and them. Did you know that if you ask them at the store, they will give you a list of all their food that have no gluten ingredients used? Or you can even get it online, here?
Oh, enough of waxing poetic about a grocery store. But, I was really looking forward to trying this tri-tip asada of theirs. So, I put it, along with a bunch of other ingredients that seemed to go along with the theme. What I got was a great, easy, crockpot recipe to throw together. It is full of veggies and goodness. It does have a bit of fat from the beef, but other than that, it’s pretty good for you. And it tastes great. At least that’s what the Big Man and the Little Man said.
So, here is my recipe for Asada Stew (Naturally Gluten-Free). If you give it a try, I hope you enjoy it as much as we did. Let me know if you did.
- 1 Trader Joe’s Tri-Tip Asada (NOT Gluten-Free. Just found out. Will be making a different one. I’ll let you know when.)
- 2 bell peppers cut into bite size pieces (pick what color you like best)
- 2 large tomatoes cut into bite size pieces
- 1 large onion chopped
- 2 cups beef broth
- 1 cup frozen corn
- Cooked rice to serve it over
- Lime to squeeze as it’s served.
- Put the tri-tip, bell peppers, tomatoes, onion and broth in a crockpot.
- Cook on high for 6 hours.
- Add corn about 10 – 15 minutes before serving.
- Dish on top of cooked rice.
- Squeeze 1/4 lime on top.
It’s also really easy to heat up any leftovers on the stove. (The above picture was the leftovers.)
What are your favorite fall-time dishes? (This was supposed to be fall-time.) What comfort food warms you up? (It’s finally cooling off in the next two days, so I would like to know.)
Until later, here’s to…Living better, easily!™
Ammending: Anne brought up that the tri-tip aside was not on TJ’s Gluten-Free list. I will check it out and get back to you. If you decide to try it before I do, make sure to read the ingredient list. I haven’t had problems in the past with their meats if there were no obvious gluten ingredients. And, I am super sensitive. (their seasoned leg of lamb and pesto chicken are not on the list, but I was fine.) Yikes! It’s NOT gluten-free. I’m making a new version to post. Sorry!