Tag Archives: beef

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!

 

 

EASY DINNERS FROM OUR FAMILY KITCHEN THIS WEEK

08 Wednesday Feb 2017

Posted by in main, Recipes

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DIJON CRUSTED FISH

dijon crusted fish

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

3 tablespoons grated parmesan cheese

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

4 fish fillets

Heat oven to 350F, and lightly grease a baking sheet.

In a small bowl, mix the mayonnaise, mustard, horseradish and lemon juice, stir in 2 tablespoons of the bread crumbs, and 2 tablespoons of the parmesan cheese. Arrange fish fillets on the prepared baking sheet, and spread the mayonnaise mixture evenly over the fish.

In another small bowl, mix together the melted butter, the remaining 1 tablespoon of bread crumbs and 1 tablespoon of parmesan cheese. Sprinkle over the coated fish.

Bake for 25 to 35 minutes, or until the fish flakes easily with a fork.

Enjoy!

Recipe adapted from The Northwest Arkansas Times, February 2010

www.nwaonline.com/

PEA SOUP

pea soup

3 tablespoons olive oil

1 onion, finely chopped

1/2 cup bacon, chopped

1 pound sausage

1 leek, white and pale green part only, diced

1 carrot, diced

1/2 celery root, diced

1 teaspoon marjoram

salt

1 1/2 cups dried split green peas

5 to 6 cups vegetable broth

1 potato, peeled and diced

freshly ground black pepper

Heat the olive oil in a 4-quart pot. Add the onion and leek. Cook over medium heat for about 5 minutes. Add the carrot, celery root, marjoram and a pinch of salt and stir well. Cook for a few minutes.

Pour in the broth and dried peas, stir well and cover. Bring to a boil and then lower the heat to a simmer. Cook for 20 minutes.

Meanwhile, drizzle a little olive oil in a skillet and cook the bacon and sausage until browned (my daughter is vegetarian so I served the meat on the side for the carnivores in the family to stir into their soup at the table)

Add the diced potato to the soup and stir well. Cook for another 20 minutes, add pepper and more salt to taste.

Enjoy!!

Recipe adapted from My Berlin Kitchen, Luisa Weiss, 2012

www.thewednesdaychef.com/

BEEF IN TOMATO SAUCE

beef in tomato sauce

2 pounds beef sirloin

salt and freshly ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 (10-ounce) can tomatoes with green chiles

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

4 carrots, chopped

Sprinkle the beef with salt and pepper. Heat oil in a large skillet over medium. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Transfer onions and garlic to slow cooker and return pan to high heat. Add beef and brown on all sides, about 10 minutes. Transfer to slow cooker.

Add tomatoes, tomato sauce, tomato paste and carrots to slow cooker. Cook on HIGH for 5 hours.

Remove beef and shred with two forks. Return beef to slow cooker, and cook uncovered 1 hour, or until sauce thickens.

Serve over cooked pasta if desired.

Enjoy!

Recipe adapted from communitytable.com

communitytable.parade.com/

CHILI

02 Thursday Feb 2017

Posted by in Recipes, Soups and Stews

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Satisfyingly delicious – these heartwarming Chilis are winners in the kitchen, no matter which team triumphs on the football field.

VEGETARIAN CHILI

vegetarian chili

1 tablespoon vegetable oil

4 cloves garlic, minced

1 onion, chopped

1 cup chopped carrots

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons chili powder

1 1/2 cups chopped fresh mushrooms

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 (15-ounce) can pinto beans

1 (15-ounce) can whole kernel corn

1 cup vegetable broth

1 tablespoon cumin

1 1/2 tablespoons dried oregano

1 1/2 tablespoons basil

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking for 5 minutes or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, corn and vegetable broth. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.

Enjoy!

Recipe adapted from The Dining Guide, September 2016

www.nwaonline.com/dining/

CREAMY WHITE CHILI

creamy white chili

1 tablespoon olive oil

1 pound chicken, cut into cubes

1 onion, chopped

6 cloves garlic, minced

1 (15-ounce) can Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 (4-ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup cream

Heat olive oil in a large saucepan over medium heat, cook and stir chicken, onion and garlic into the hot oil until chicken is no longer pink in the center, 10 to 15 minutes.

Mix beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture, bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in sour cream and cream until incorporated.

Enjoy!

Recipe adapted from Allrecipes, January 2017

allrecipes.com/

STOVETOP CHILI

stovetop chili

1 teaspoon olive oil

3 garlic cloves, minced

1 onion, finely diced

1 green bell pepper, diced

1 pound ground beef

2 teaspoons ground cumin

1 cup corn kernels

1 zucchini, diced

1 can (28-ounces) crushed tomatoes

grated cheddar cheese

In a large skillet, heat oil over medium. Add garlic, onion and green bell pepper and cook until onion is translucent, about 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, about 2 minutes. Add tomatoes, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide mixture among bowls, top with cheese.

Enjoy!

 

 

WHITE PIZZA FRITTATA and SOUTHWESTERN CASSEROLE

14 Saturday Jan 2017

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Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.

WHITE PIZZA FRITTATA

white pizza fritatta

3 tablespoons olive oil

2 cloves garlic, minced

1 (5-ounce) container fresh spinach, chopped

salt and pepper

freshly grated nutmeg, to taste

8 eggs

1 cup ricotta

1/2 cup grated parmesan

2 cups shredded cheddar, divided

Heat oven to 400F.

In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.

Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

SOUTHWESTERN CASSEROLE

southwestern casserole

1 1/2 pounds ground beef

1 onion, chopped

4 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can kidney beans, rinsed and drained

1 (6-ounce) can tomato paste

1 (4-ounce) can chopped green chilies

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 cups shredded Monterey Jack cheese

pickled jalapeno slices

In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.

Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.

Enjoy!

Recipe adapted from Taste of Home, November 2016

www.tasteofhome.com/

FAMILY MEATLOAF

12 Sunday Jun 2016

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“A family meal beats social networking and neighborly conversation as the number one way to increase civic responsibility – those who eat regularly with their loved ones are more likely to vote, get involved in community activities and volunteer” (from a joint study by the Corporation for National and Community Service and the National Conference on Citizenship as read in the Readers Digest).

FAMILY MEATLOAF

family meatloaf

1 pound ground pork

1 pound ground beef

1 cup shredded cheddar cheese

1 package dry onion soup mix (I made my own by mixing 2 tablespoons beef granules,  1/4 teaspoon onion powder, 1/2 teaspoon parsley flakes and 1/4 teaspoon each of celery seed, paprika and black pepper)

2 eggs, lightly beaten

1/4 cup ketchup

2 tablespoons steak sauce

1 onion, chopped

Heat oven to 350F. Mix together pork, beef, cheese, onion soup mix, eggs, ketchup, steak sauce and onion, until well combined.

Press into a 9-by-5-inch loaf pan.

Bake for 45 to 60 minutes or until cooked through and no pink remains.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ZUCCHINI NOODLE LASAGNE

15 Sunday May 2016

Posted by in Casseroles, Recipes

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Two of my kids took an incredible Art Mentorship course at Studio Leilani, and near the completion of the sessions, the class was invited to be a part of Artosphere (Arkansas’ Arts and Nature Festival) and to bring the Marionettes they had created to the Frisco Trail to participate in a parade, stopping at specific locations where musicians were playing, to move and dance with the marionettes.

Max with his Marionette

Max with his Marionette

Following our afternoon out on the trail, we gathered around the family dinner table to savor a Zucchini Noodle Lasagne that I had prepared earlier in the day.

ZUCCHINI NOODLE LASAGNE

zucchini noodle lasagne

2 pounds zucchini

1 1/4 pound ground beef

2 cups chopped fresh portobello mushrooms

4 cloves garlic, minced

1 (25-ounce) jar pasta sauce

1 (8-ounce) can tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon fennel seeds, crushed

1 egg, lightly beaten

1 (15-ounce) container ricotta cheese

2 cups shredded mozzarella cheese

Heat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices (I used my handy-dandy mandolin). Place on baking sheet and drizzle with olive oil. Broil 5 to 6 inches from heat for 12 to 14 minutes or until lightly browned, turning once.

Reduce oven temperature to 375F. In a large skillet cook beef, mushrooms and garlic until meat is browned. Remove from heat. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds.

In a bowl, combine egg and ricotta cheese.

Spread one cup of meat sauce in a 13-by-9-inch baking pan. Top with zucchini slices to cover. Spoon half of ricotta mixture on zucchini, use back of spoon to lightly spread over zucchini. Sprinkle with 3/4 cup of the mozzarella. Top with half the remaining sauce. Repeat layers, ending with sauce.

Bake, uncovered, 20 minutes. Sprinkle with remaining cheese. Bake 10 to 15 minutes or until cheese is melted. Let stand 10 minutes before serving.

Enjoy!

 

LAMB BURGERS WITH FETA MINT SPREAD and SLOPPY JOES

11 Monday Apr 2016

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Dinner bliss on a bun!!

LAMB BURGERS WITH FETA MINT SPREAD

lamb burgers with feta

1 onion, finely chopped

1/4 cup chopped fresh parsley

4 cloves garlic, minced

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

24 ounces ground lamb

16 ounces ground beef

hamburger buns

1/4 cup plain Greek yogurt

2 tablespoons crumbled feta cheese

1 tablespoon finely chopped fresh mint

1 teaspoon lemon juice

1 cup arugula

Combine onion, parsley, garlic, lemon rind, salt, pepper, cumin, lamb and beef, stirring just until combined. Divide the mixture into equal portions, and shape each portion into a 1/2 inch thick patty.

Heat a pan over medium-high heat. Coat with cooking spray. Add patties to pan, grill 4 minutes on each side or until desired degree of doneness. Remove the patties from pan. Add buns to pan, cut sides down. Cook 1 minute or until toasted.

Combine yogurt, cheese, mint and juice in a small bowl, stirring with a whisk. Place patties on bottom of buns, top evenly with feta mixture, arugula and top halves of buns.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

SLOPPY JOES

sloppy joe

2 pounds lean ground beef

1 onion, chopped

1 green bell pepper, chopped

1 teaspoon garlic powder

2 teaspoons yellow mustard

1 1/2 cups ketchup

2 tablespoons brown sugar

salt and freshly ground black pepper

Cook beef with onion and bell pepper in a skillet over medium heat, breaking up the lumps until well browned, about 5 minutes. Stir in garlic powder, mustard, ketchup and brown sugar until well combined, season with salt and pepper.

Reduce heat to medium-low and simmer 15 minutes.

Enjoy!

Recipe adapted from allrecipes, March 2016

allrecipes.com/

BUTTERNUT CHILI – FAYETTEVILLE PILATES AND BARRE

29 Thursday Oct 2015

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Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!

BUTTERNUT CHILI

butternut squash chili

1 butternut squash

1 pound ground beef

1 pound ground turkey

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, minced

1 teaspoon olive oil

1/2 cup bottled chili sauce

1 (15-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can chili beans

1 (15-ounce) can navy beans, rinsed and drained

1/3 cup water

2 tablespoons cider vinegar

1/4 cup brown sugar

4 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons unsweetened cocoa powder

Cut butternut squash in half, discard seeds. Place cut-side down, on a baking sheet. Bake in a 350F oven about 40 minutes or until tender. Remove from oven, set aside until cool enough to handle.

Meanwhile in a large saucepan, cook ground beef, ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender. Add all the remaining ingredients, except the pumpkin. Bring to a boil, reduce heat, simmer, uncovered for an hour, stirring occasionally.

Dice and peel butternut squash, add to chili. Simmer, covered, for 20 minutes more.

Enjoy!

Recipe adapted from Comfort Food, 2015

www.midwestliving.com/food/comfort/

 

PENNE WITH TUSCAN MEAT SAUCE

12 Sunday Jul 2015

Posted by in Pasta, Recipes, Sauce

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A superb pasta sauce to have simmering on the stovetop for a restful Sunday.

PENNE WITH TUSCAN MEAT SAUCE

penne with tuscan meat sauce

1 pound ground beef

1 pound ground turkey

1/2 pound ground pork

2 carrots, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

1 (28-ounce) can crushed tomatoes

1 1/2 teaspoons salt

1 teaspoon ground pepper

1/4 cup chopped fresh parsley

1/2 cup chopped fresh basil

1 tablespoon dried oregano

1 tablespoon fresh oregano, chopped

1/2 cup beef stock

16 ounces dried penne pasta

1 cup grated parmesan

1 cup grated mozzarella

Brown beef, turkey and pork in a large saucepan. Add the carrot, onion and celery and sauté until tender.

Stir in the tomatoes, salt, pepper, parsley, basil, dried and fresh oregano and beef stock and bring to a simmer. Cook for 35 to 40 minutes.

While the sauce simmers, cook the pasta according to package directions.

To serve, place penne in a bowl, top with meat sauce, parmesan and mozzarella.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2012

www.arkansasonline.com/news/features/food/

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

22 Saturday Nov 2014

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My family and I loved these delectable burgers – all the distinctive flavors came together perfectly, for a flawless meal.

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

lamb and beef burgers

4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 garlic clove

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

3/4 pound ground beef

1/2 pound ground lamb

salt and freshly ground black pepper

4 english muffins, split

4 slices cheddar

tomato slices and cucumber for garnish

Light a grill. In a food processor, pulse the cornichons with the parsley, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.

In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation into the center of each one with your thumb. Season the burgers with salt and pepper.

Grill the english muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.

Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted english muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.

Enjoy!

Recipe adapted from Food and Wine, June 2008

www.foodandwine.com/recipes