Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Wednesday, January 12, 2011

Beef and Broccoli


We are finally bringing red meat back into our diet. Mainly, because we had leftover tenderloin that needed to be eaten!

I found this recipe in my Women's Health Magazine a few years ago while reading poolside in Napa. Ahhh...those were the days! Most times I do that, I end up losing the recipe or throwing it out because lets face it, I am probably not going to make it. But this time, the recipe made it back in my suitcase unscathed. I'm so glad it did!

This is truly a great take on the beef and broccoli you would get at a great chinese restaurant...but way better. The best part, it literally takes 10 minutes (minus the wait time for the brown rice--thats 50 minutes). You could always make the rice ahead of time OR Trader Joe sells brown rice that takes 5 minutes I think? Anyway...its easy and I am all about an easy dinner these days. Trying to make dinner with an infant strapped to your ankle can be a bit tough!

A few notes: Black bean paste is in the asian isle (not mexican isle). It's actually NOT black beans, but soy beans. I found something that was similar (I wasn't able to find what the recipe called for which is made by Ming Dynasty) but it seems to work well. I use water not broth, and a smidge of red vermouth. I used ground ginger tonight because I ran out of my ginger stub I normally keep in the freezer...AND I left out the onions since my husband is allergic. It's good to know that leaving MOST of the ingredients out, the recipe still turns out!




















Black Bean Sauce I used

This is the measurements and ingredients I used:
1- 8 oz beef tenderloin
1/2 cup water
2 T red vermouth
2 T balsamic vinegar
1/2 teaspoon ground ginger
2 T black bean sauce w garlic
3 garlic cloves
1 large bunch broccolini
short grain brown rice


For the original recipe and directions, click here.

Thursday, June 18, 2009

Mediterranean Salad with Beef Tenderloin and Couscous Cakes

Last week, I found myself with an entire half of beef tenderloin. For some reason, my husband and I thought an entire tenderloin would barely feed 6. What were we thinking?

So there I was trying to rack my brain of all the recipes I could make with the leftovers to free my conscience of wasting food. I came up with a Mediterranean salad with tenderloin slices and couscous cakes.

I happen to love Mediterranean food, but now that I’m home full time, we don’t go out to dinner much. So I have been teaching myself how to make it at home. Had I known how easy it was….I would have started this a long time ago!

The couscous cakes remind me of a falafel. If you don’t know what that is, it’s like a fried chickpea cake (sorry I don’t know the exact ingredients) but these cakes are crispy on the outside and tender and moist on the inside plus full of great proteins from the chickpeas.

This is such a hearty salad with the feta, olives, cucumber, couscous cakes, and tenderloin that I may find myself eating more of this. It comes together quickly and it’s great for a weeknight meal or for a lazy weekend meal---all on the patio of course!

Tip: If you want to dip your couscous cakes in hummus, check out my homemade recipe here!


Mediterranean Mix Green Salad
1 bag mix greens
1 cup arugula
2 tablespoons pine nuts, toasted
½ English cucumber, chopped
½ cup feta cheese
¼ cup kalamata olives
1 filet sliced



Greek Yogurt Dressing
1 tablespoon Greek yogurt (I used 0% Fage)
½ cup olive oil (I used Chef’s Choice Katz and Co.)
2 tablespoons red wine vinegar (I used Katz and Co.)
2 teaspoons honey
1 tablespoon chopped mint
Kosher salt/freshly ground black pepper

Directions: In a small bowl wisk all the ingredients together until fully combined


Couscous Cakes
¾ cup couscous
¾ cup water
¾ cup canned chickpeas, drained (garbanzo beans)
¼ cup parsley, fresh, roughly chopped
1 garlic clove, chopped
2 eggs
Zest of 1 lemon

Directions:
In a medium saucepan boil water. Add couscous and stir quickly, then cover and remove from heat. Let sit about 4 minutes and then fluff with a fork.

Meanwhile, in a food processor, add chickpeas, parsley and garlic. Give it a rough chop. You don’t want to puree this you want to have some chunks.


In a large bowl combine couscous, chickpea mixture, eggs and zest. Stir until combined.


With a ¼ measuring cup, pack the couscous mixture inside, and invert it to remove the cake. Set aside and continue with the rest of the mixture. You should get about 8 or 9.


In a medium sized skillet, add a few tablespoons of olive oil on medium high heat. Once pan is HOT, then add your couscous cakes and cook on each side until golden brown (about a couple of minutes).


Remove and set on paper towels.

Tuesday, December 16, 2008

Beef Roast in the Slow Cooker

There are many days I feel like putting on one of my June Cleaver dresses and my apron and making a roast. Yes, that is my goal in life, to be a stepford wife. Ok, not entirely, but I do epitomize the 1950’s.

Great things came from the 1950’s. My parents for one, great fashion, and great down home meals that still get ‘staple standard rewards’ in my kitchen.

Truth is, I would love to be home all day to cook. Even though I absolutely love it, I don’t have that kind of time and the last thing I want to do when I come home from work, is stand in front of the stove (then spending the remainder of my night cleaning up). I do this many nights. The great thing about this recipe is its easy clean up, it’s little effort, but gives great rewards.


1-2 lbs. rump or round beef roast ( I found a nice English Roast)
5 carrots, peeled, chopped into ¾ inch pieces
5 red skin potatoes (you could use 2 russets if you want)
½ (about ¾ cup) Spanish onion or yellow onion, chopped
1- 4oz.package button mushrooms (you can use any mushroom type you like)
1 ½ cups water or beef stock
¾ cup red wine (please make sure this is a ‘drinkable’ wine meaning, NOT cooking wine)
salt/pepper


Directions:
Chop up carrots, potatoes into chunks, add to bottom of slow cooker, season lightly with salt and pepper.

Add water/beef stock to slow cooker.
Season beef with salt and pepper.
In a heavy bottom skillet, heat until hot. Pour in a few tablespoons of olive oil. Add beef and sear on all sides. Put beef in slow cooker on top of carrots and potatoes.
In the same pan you seared the beef, add a few more tablespoons of olive oil and add chopped onion. Cook until translucent. Turn up the heat and add red wine and scrape up any browned bits from the pan with a wooden spatula. Cook down for a couple minutes. Add to crock pot.
Add Mushrooms to the crock pot on top of the beef.
Put lid on, and set timer to 8-10 hours on LOW.

Tuesday, November 18, 2008

Johnny's Meatball Subs


I got an email last week and it went something like this"

“Sis? Can I order one of your meatball subs for this weekend? I will bring the beer. Nice talk”

Yes, this was an email from my brother-in-law last week. He put in his ‘order’.

While I don’t run a restaurant…sometimes I feel like I do. OK it’s really more like a soup kitchen because I don’t get paid in money…I get paid in reward by my family’s gratitude.

I found this recipe of all places: 30-Minute Meals by Rachel Ray. While I know some don’t show the love for Rachel Ray, I happen to like her. Plus, if you have ever looked at the Forbes top money makers (for TV)…she ranked at #16 in 2007. You have to hand it to someone like her, not formally food trained i.e. she isn’t a trained chef, to make it this far as a cook on the Food Network (not to mention all the other endorsements she probably gets!). In addition to that, anything I have chosen to make from her show has always tasted great. (Ah-hem…stepping off my soap box….)

So back to these subs! So we already know they are simple and fast because they are from the 30-minute meal series. PLUS, they are SOOOO good! My spin is using ground beef and getting these rolls called “Papa Sticks” they are from a local market, Papa Joe, and have a lot of flavor themselves so you just can’t go wrong with these subs. But…be warned…these things are FILLING!!!
And yes, I named these Subs Johnny’s subs because my husband Johnny says he ‘invented’ using the papa roll…(are you rolling your eyes like I am? Moving on…)

Make too much? Make Leftovers! I used the leftover meatballs, added some sauce and added some cooked whole wheat penne pasta, and topped it with shredded mozzarella. In the broiler for 10 minutes it went. I used the left over rolls, by slathering olive oil, crushed garlic, parsley and parmesan on the top and popping those in the broiler as well. It was serious good!!! Beat that Rachel….it took me 20 minutes!!


Yummy meatball subs, with my Bells Oberon in the background!



Ingredients....all laid out

Meatball Subs Recipe:
1 ½ pounds ground Beef (ground sirloin) (Rachel used ground Chicken)
1T. grill seasoning blend (she recommended Montreal Steak Seasoning by McCormick)
1 egg
1 cup grated Parmigiano-Reggiano
½ cup Italian bread crumbs
¼ cup parsley leaves, chopped
Good drizzle of olive oil to moisten the mix
2 cloves garlic, chopped
¼ t red pepper flakes
1 can crushed tomatoes (I used San Marzano)
1 cup chicken stock
Salt/pepper
10 leafs fresh basil, torn
4 crusty sub rolls
1 ½ shredded fontina cheese

Preheat oven to 425 degrees.

In a large bowl add ground beef, grill seasoning, egg, half of the grated cheese, bread crumbs, parsley, and the olive oil. Mix the meat with your hands and form 12 large meatballs into mini meatloaves. Bake the meatballs for 10-15 minutes (depending on how you like your beef cooked). Pull out the meatballs and turn the broiler on.

Meat before meatball /Meatball shape


While the meatballs are cooking, in a small sauce pan over medium heat add olive oil, garlic, red pepper flakes, cook for about 30 second. Add tomatoes and chicken stock, stir. Season the sauce with salt and pepper. Simmer for 10 minutes. Then, stir in basil.

Tomato sauce

Prepare the rolls: hollow out the sub rolls to make room for the meatballs. Put buns under the broiler to get lightly toasted. Then, fill rolls with meatballs and sauce, top with fontina cheese and Parmigiano-Reggiano and return the subs back to the broiler to melt the cheese until golden.
Hollow out the rolls

After toasting, add the sauce and meatballs

Top with cheese