Category Archives: Beef

QUICK AND EASY DINNER FOLLOWING VACATION

24 Wednesday May 2017

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A gracious and good natured cab driver picked me up at 4:30 am from outside our condo in Sarasota – as prearranged – and dropped me off at the airport in plenty of time to catch my flight home.

I arrived back early in the morning – suffering from a little travelers disconcertment – the kids were all at school and my husband had left town for a conference – so I grounded myself with ordinary, mundane tasks that didn’t require much thought – unloading the dishwasher, laundry, and making dinner. I chose a simple and quick recipe for the kids and I to enjoy on my first night home.

SPAGHETTI BOLOGNESE

1 tablespoon olive oil

19 ounces sweet Italian sausage, casings removed

3/4 cup chopped sweet onion

1/2 cup chopped green bell pepper

4 garlic cloves, minced

1 (24-ounce) jar tomato and basil pasta sauce

salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh basil

cooked pasta and grated parmesan cheese to serve

Heat oil in a large skillet over medium-high. Add sausage, onion, bell pepper and garlic, and cook, stirring and breaking up the sausage, until sausage is browned and vegetables are tender, 8 to 10 minutes.

Stir in pasta sauce and season with salt and pepper. Bring mixture to a boil over medium-high. Reduce heat to low, simmer for 15 minutes. Stir chopped basil into meat sauce.

Serve sauce over cooked pasta, garnish with parmesan cheese.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

 

 

 

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by in Beef, Recipes, Vegetables

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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

A BOY AND HIS DOG

06 Monday Mar 2017

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I recently made a delicious Short Rib Goulash for my family for dinner – preparing it in the morning and letting it slowly simmer all day, filling the house with its gorgeous savory aroma.

I separated the bones out, and saved them for our sweet puppy, Lulu – boy and dog were both happiness filled.

SHORT RIB GOULASH

short rib goulash

8 bone-in beef short ribs

1 tablespoon paprika

2 tablespoons olive oil

1 butternut squash, peeled, seeded and cut into 2-inch cubes

1/2 cup beef broth

1/2 cup red wine

2 tablespoons soy sauce

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

2 tablespoons tomato paste

2 tablespoons prepared horseradish

Season ribs with paprika, salt and pepper. In a large skillet, brown meat in hot oil over medium-high heat or until well browned, tuning occasionally. Transfer to slow cooker. Add squash, broth, wine, soy sauce, garlic and dried thyme. Cover, cook on low 10 to 12 hours or high 5 to 6 hours.

Remove ribs and vegetables to a serving dish, skim fat from cooking liquid. Whisk in tomato paste and horseradish. Remove bones from meat and coarsely chop meat, stir into sauce. Serve over hot pasta if desired.

Enjoy!

Recipe adapted from Better Homes and Gardens, January 2017

www.bhg.com/

SPAGHETTI WITH MEATBALLS

30 Saturday Jul 2016

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Out of all the meals I cooked while on our annual houseboat vacation at Lake Ouachita, my kids declared these meatballs, served with pasta and a light, summery tomato sauce to be their favorite.

the peaceful lake

the peaceful lake

 

 

 

 

 

 

 

 

SPAGHETTI WITH MEATBALLS

spaghetti with meatballs

MEATBALLS

1 onion, finely chopped

1 egg

2 tablespoons grated parmesan

1 tablespoon milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pound ground beef

TOMATO SAUCE

4 to 5 tomatoes, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon sugar

1/2 teaspoon dried oregano

salt and pepper

2 tablespoons fresh basil finely chopped

cooked spaghetti for serving

Combine onion, egg, parmesan, milk, garlic powder and onion powder. Add beef, mix. Shape into balls, place on a foil lined cookie sheet and bake at 400F for 20 to 25 minutes or until cooked through.

For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in a pan. Cook over medium heat until sauce begins to simmer, about 10 to 15 minutes. Stir in basil.

Serve meatballs and sauce with spaghetti.

Enjoy!

Recipe adapted from Taste of Home, Summer 2016

www.tasteofhome.com/

SYRAH BRAISED SHORT RIBS

16 Thursday Jun 2016

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This is the short rib recipe I made once our air conditioner had been fixed and cool air was flowing afresh in our home.

our air conditioning heroes

our air conditioning heroes

SYRAH BRAISED SHORT RIBS

syrah braised short ribs

Season eight short ribs with salt and pepper, sprinkle with 1/2 tablespoon each of chopped parsley, oregano and rosemary. In a skillet, heat 1 tablespoon vegetable oil. Add 1/2 pound chopped bacon and cook until crisp, transfer to a roasting pan. Add 2 cups chopped onion and 1/2 cup each of chopped carrots and celery to the skillet and brown over moderately high heat. Add 1 1/2 cups Syrah and 1 cup beef broth, boil and pour over the ribs. Cover and braise in a 325F oven for 4 hours, until the meat is tender. Transfer the ribs to a platter. Strain the sauce, skim off the fat and boil over high heat until reduced to 2 cups. Season with salt and pepper, pour over the ribs and serve.

Enjoy!

Recipe adapted from Food and Wine, October 2009

www.foodandwine.com/

CLASSIC PIMIENTO CHEESE and SHORT RIBS and LEMON PIE BARS

15 Wednesday Jun 2016

Posted by in Appetizers, bars and cookies, Beef, Recipes

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I had arranged to take a friend dinner following her surgery, which happened to coincide with the hottest day of the year, and, we quickly discovered, our air conditioner not functioning. Unthinkingly, I chose to make a dish that needed to cook in the oven for 3 hours, which although allowed me ample time to prepare the rest of the menu and to roast the vegetables I had planned to accompany the Short Ribs, also further increased the uncomfortable heat. Thankfully the air conditioning was fixed by that evening and it was pleasant to be inside the house once again, cooking and caring for family and friends.

CLASSIC PIMIENTO CHEESE

classic pimiento cheese

1/3 cup mayonnaise

4 ounces cream cheese at room temperature

2 teaspoons Worcestershire sauce

2 teaspoons fresh lemon juice

1 1/2 teaspoons dried mustard

1 1/2 teaspoons hot sauce

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons finely chopped onion

1 (12-ounce) jar diced pimiento

8 ounces shredded extra-sharp white cheddar cheese

8 ounces shredded sharp yellow cheddar cheese

Stir together mayonnaise, cream cheese, Worcestershire sauce, lemon juice, mustard, hot sauce, sugar, salt and pepper, until smooth. Stir in onion. Fold in pimiento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes and stir well before serving.

Enjoy!

Recipe adapted from Southern Living, September 2015

www.southernliving.com/

SHORT RIBS

short ribs

1 1/2 tablespoons brown sugar

1 tablespoon cornstarch

3/4 teaspoon salt

1 teaspoon dry mustard

1 teaspoon ground red pepper

2 1/2 pounds bone-in short ribs

Combine brown sugar, cornstarch, salt, dry mustard and ground red pepper. Pat ribs dry, rub with spice mixture. Refrigerate for 30 minutes. Heat oven to 325, place ribs in a roasting dish, cover and bake for 3 hours or until tender and a thermometer registers 200F. Place ribs on a cutting board, cover loosely with foil. Let stand for 10 minutes before serving.

Enjoy!

Recipe adapted from Cooking Light, August 2015

www.cookinglight.com/

LEMON PIE BARS

lemon pie bars

2 1/4 cups flour

1/2 cup confectioners’ sugar

1 cup butter, softened

4 eggs

1 1/2 cups sugar

1/2 cup lemon juice

1 tablespoon lemon zest

Heat oven to 350F.

Mix 2 cups of flour and confectioners’ sugar together. Cut in the butter, mix well. Press the dough into a 9-by-13-inch baking pan.

Bake for 15 to 20 minutes or until light brown.

Beat together eggs, sugar, 1/4 cup flour, lemon juice and lemon rind for 1 to 2 minutes. Pour the mixture over the baked crust.

Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioners’ sugar once cool.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

MEATBALLS

06 Wednesday Apr 2016

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Almost always round, and served with some kind of sauce or gravy, this classic dish, originally from China, can be found across the globe infused with many different cultural flavors. I chose a classic – mildly spiced beef with a tomato sauce.

MEATBALLS

meatballs

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, crushed

2 canned chipotle peppers in adobo, chopped PLUS 1 teaspoon adobo sauce

1 (28-ounce) can whole tomatoes with liquid

1 slice soft bread, torn into tiny pieces

2 tablespoons milk

2 pounds ground beef

1/2 teaspoon cumin

freshly ground black pepper

Heat oven to 350F. Line a rimmed baking sheet with foil. Spray with cooking spray.

Heat oil in a saucepan over medium heat. Add the onion and half of the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add the chipotle pepper and cook, stirring, for 1 minute. Add the tomatoes with their juices, breaking up the tomatoes with a large spoon. Simmer, partially covered, until the sauce thickens, about 2 minutes.

While the tomato mixture simmers, combine, in a large bowl, the bread and milk and let soak for a minute or two, then add the beef, adobo sauce, garlic, cumin a generous pinch or two of salt and ground black pepper and mix thoroughly with your hands. Divide mixture into walnut-sized balls. Place balls on prepared baking sheet. Bake for 20 to 25 minutes or until internal temperature reaches 165 degrees.

Serve the meatballs with the sauce.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, September 2015

www.nwaonline.com/

CARDAMOM SPICED MEAT LOAF

30 Wednesday Mar 2016

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My family loved the interesting and delightful combination of the comforting and familiar Meat Loaf ingredients mixed with elements not traditionally found in this basic dinner dish.

CARDAMOM SPICED MEAT LOAF

cardamom spiced meatlife

2 tablespoons butter

2 carrots, finely diced

1 onion, finely chopped

1 zucchini, finely diced

4 garlic cloves, crushed

2 teaspoons ground cardamom

1 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

2 pounds ground beef

2 eggs

1/2 cup plus 2 tablespoons ketchup

1/3 cup plain yogurt

2 teaspoon salt

In a large skillet, melt the butter over medium heat. Add the carrots, onion and zucchini and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the garlic and cook 1 minute longer. Stir in the cardamom, cumin, cinnamon, red pepper and black pepper, cook 30 seconds. Set aside.

Heat oven to 375F. In a large bowl, combine the ground beef, eggs, 1/2 cup ketchup, yogurt, salt and cooked vegetable mixture just until blended.

Line a rimmed baking sheet with foil. Shape the meat and vegetable mixture into a 10-inch-by-5-inch loaf on the prepared pan. Brush the remaining 2 tablespoons of ketchup on top and sides of meatloaf. Bake for 1 hour and 15 minutes. Let the meat loaf stand for 10 minutes before serving.

Enjoy!

Recipe adapted from Oprah Magazine, March 2004

www.oprah.com/app/food.html

BEEF SHORT RIBS

09 Wednesday Mar 2016

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I tenderly prepared these gorgeous Beef Short Ribs in our brilliant blue enameled cast-iron Dutch oven, and carefully placed them into the oven. By the time my husband and I returned from our first bike ride of the year, the entire house smelled absolutely, richly, divine, and we were definitely ready to indulge in a delicious dinner.

BEEF SHORT RIBS

beef short ribs

4 pounds beef short ribs, trimmed

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

4 cups beef stock

1/4 cup olive oil

1 3/4 cup red wine

1/4 cup brandy

1 (14.5-ounce) can diced tomatoes, drained

3 celery ribs, chopped

2 carrots, chopped

1 onion, chopped

1 garlic bulb, cut in half crosswise

1 bay leaf

3 parsley sprigs

3 thyme sprigs

2 rosemary sprigs

2 tablespoons butter

Sprinkle ribs on all sides with salt and pepper, cover and chill 12 to 24 hours. Heat oven to 300F. Let ribs stand at room temperature 30 minutes. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until reduced to 2 cups.

Cook the ribs in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned. Remove from heat, discard drippings, and wipe skillet clean.

Pour wine and brandy into skillet and return to medium heat. Bring wine and brandy to a boil, boil 5 minutes or until reduced to 1 cup. Stir wine mixture into reduced stock.

Place ribs in a large Dutch oven. Add tomatoes, celery, carrots, onion, garlic and bay leaf, nestling them around the ribs, add parsley, thyme and rosemary sprigs.

Pour stock mixture into Dutch oven, simmer over high heat. Place a piece of parchment paper directly on beef and cover Dutch oven with tight fitting lid.

Bake at 300F for 3 1/2 to 4 hours or until meat is tender and pulls away from the bone. Let ribs stand in Dutch oven, covered with parchment and lid at room temperature 30 minutes.

Remove parchment paper. Transfer the ribs to a serving platter and cover with foil. Skim fat from cooking liquid and pour liquid through fine sieve into a large saucepan, discard solids. Bring to a simmer over medium-high heat. Simmer, whisking occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter and whisk until butter melts and sauce is smooth. Serve sauce with ribs.

Enjoy!

Recipe adapted from Southern Living, December 2014

www.southernliving.com/

POT ROAST

25 Monday Jan 2016

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This is one of the easiest and most interesting pot roasts I have ever made. The recipe was given to me by one of the other Mums at the barn – we were talking dinners while our girls were grooming and tacking up their horses. It turned out beautifully and was very much enjoyed by our entire family.

POT ROAST

pot roast

1 5-pound brisket or arm roast

1 package ranch dressing mix

1 package au jus gravy

1 12-ounce jar of whole pepperoncini peppers

8 tablespoons of butter

Place the roast in a slow cooker. Sprinkle with the ranch dressing mix and package of au jus gravy. Place the pepperoncini peppers on top and pour on a little of the juice from the jar. Cut the butter into slices and arrange over the roast.

Cook for 8 to 10 hours on the high setting.

Enjoy!