Tag Archives: ground beef

CHILI and GREEN CHILE PORK POSOLE

31 Monday Aug 2015

Posted by in Recipes, Soups and Stews

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!

CHILI

chili

2 tablespoons olive oil

2 pounds ground beef

1 tablespoon chili powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

4 cloves garlic, chopped

1-inch piece of ginger, peeled and grated

2 red chile peppers, seeded and chopped

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

black pepper

2 tablespoons sun-dried tomato pesto

1 cup beer

2 cups beef stock

1 can (15-ounces) black beans

cilantro and crumbled queso fresco to serve

In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.

Serve with toppings.

Enjoy!

Recipe adapted from Rachael Ray, April 2015

www.rachaelray.com/

GREEN CHILE PORK POSOLE

green chile pork posole

1 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 garlic cloves, minced

1 1-pound pork tenderloin, cut into 1/2-inch cubes

5 cups chicken broth

1 (15-ounce) can hominy, drained

12 ounces fresh tomatillos, husked, rinsed, coarsely chopped

12 ounces canned, diced mild green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/

SLOW COOKER MEATLOAF

13 Monday Oct 2014

Posted by in main, Recipes

≈ 1 Comment

Tags

, , , , ,

Mondays tend to be our busiest day of the week – I tried to organize most after-school activities into one afternoon and evening, so we wouldn’t have multiple crazy days, rushing around, trying to get kids to their interests. On this night, the slow cooker is invaluable, enabling each family member to enjoy dinner at their convenience as they come and go.

SLOW COOKER MEATLOAF 

slow cooker meatloaf

2 teaspoons vegetable oil

3/4 cup diced onion

1/2 cup diced bell pepper

salt and freshly ground black pepper

1 1/2 pounds ground beef

1 tablespoon Worcestershire sauce

1/2 cup old-fashioned oats

1 (10 3/4 ounce) can cream of onion soup (I couldn’t find cream of onion, so substituted cream of chicken)

1/2 cup ketchup

2 teaspoons brown sugar

Heat oil in a small skillet over medium heat until shimmering. Add onion, bell pepper, a pinch of salt and pepper and cook, stirring occasionally, until vegetables are softened.

In a mixing bowl, combine beef, Worcestershire sauce, oats, soup and cooked onion and bell pepper and mix to combine. Season to taste with salt and pepper, transfer mixture to a slow cooker.

In a small bowl, combine ketchup and brown sugar and season to taste with black pepper. Spread mixture over meat mixture. Cover and cook 2 to 4 hours on high, or 6 to 8 hours on low, or until internal temperature reaches 160F.

Recipe adapted from The Arkansas Democrat Gazette, January 2012

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

POT ROAST MEATLOAF

11 Monday Mar 2013

Posted by in Uncategorized

≈ Leave a comment

Tags

, , , , ,

My daughter requested meatloaf for dinner, and thankfully I came across this delicious looking recipe in a Jamie Oliver cookbook, I had taken out from the library.
I absolutely loved the simple but surprising sauce – it was incredibly rich and flavorful – and could have been a meal in itself. We have a hot smoked paprika powder that I used and I think that contributed to the wonderful flavor and depth of this dish.
In fact, I had to make this recipe twice to get a picture because the first time it was eaten so quickly.

POT ROAST MEATLOAF

2 onions
olive oil
salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
12 plain crackers
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 pound ground beef
1 egg
4 cloves of garlic
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 15-ounce can of garbanzo beans, drained
1 14 ounce can of diced tomatoes
2 tablespoons balsamic vinegar
2 sprigs of fresh rosemary

FOR MEATLOAF
Heat oven to 475F.
Peel and finely chop 1 of the onions. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander. Fry, stirring occasionally for about 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Place the crackers in a food processor and pulse until they are fine crumbs.
Add to the bowl of cooled onions with the oregano, mustard and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well.
Pat the mixture into a football shape, rub it with a little oil, and place in a baking dish. Put it into the oven, and turn down the temperature immediately to 400F. Bake for 35 to 40 minutes.
FOR THE SAUCE
Peel the other onion and chop. Peel and slice the garlic. Place the onion and garlic in a large pan on medium heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring occasionally until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, balsamic vinegar and rosemary leaves. Bring to a boil, then turn the heat down and let it slowly simmer for 15 to 20 minutes.

Remove the meatloaf from the oven, slice and serve with the sauce.
Enjoy!

Recipe adapted from Jamie’s Food Revolution, 2008
www.jamieoliver.com/us/…/jamies-food-revolution/about_jamie_oliv…