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Spaghetti squash bolognaise

Throw 1 cooked spaghetti squash (Well, the insides that you forked out), 16 oz browned grass fed ground beef though ground turkey works also, 1 onion, some marinara sauce, Italian seasoning and S&P to taste in a crockpot. Cook on low for 8 hours.

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Grilled Steaks

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Grilled steaks, fresh green beans (one serving kicked up with chili pepper) and homemade ice cream

Saucy Spaghetti Squash Ole

Servings: Makes 4 main-dish servings.

1 2-1/2- to 3-pound spaghetti squash
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cornstarch
1 8-ounce can tomato sauce
2/3 cup tomato juice
1 7-ounce can whole kernel corn with sweet peppers, drained
2 teaspoons chili powder
1/2 teaspoon dried oregano, crushed
1/2 cup shredded Monterey Jack cheese

Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. Bake in a 350 degree F. oven for 45 to 50 minutes or until tender.

Use a fork to shred and separate the spaghetti squash into strands.

Meanwhile, for sauce, in a large skillet cook beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

Stir in cornstarch. Stir in tomato sauce, tomato juice, corn, chili powder, and oregano. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more.

To serve, spoon meat mixture over spaghetti squash and top with cheese. Makes 4 main-dish servings.

So-Easy Pepper Steak

Servings: Serves 4.

1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and black pepper
1 tablespoon cooking oil
3 tablespoons Italian-style tomato paste
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

Trim fat from meat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.

In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours).

Rolled-Up Pickle Steak

Servings: 4 servings

4 beef cubed steaks (4 ounces each)
1/2 of an 8-ounce tub cream cheese
Prepared mustard (optional)
2 whole dill or sweet pickles (3 to 4 inches long), halved lengthwise
1 tablespoon cooking oil
2 tablespoons catsup

Spread 1 side of each steak with cream cheese and lightly with mustard, if desired. Roll up each steak around a pickle half. Trim each pickle to fit and secure with wooden toothpicks, if necessary.

Preheat a large skillet over medium heat. Add oil. Cook beef rolls in hot oil for 10 to 12 minutes or until no pink remains, turning occasionally. Transfer meat to a serving platter.

Serve meat rolls with catsup.

Coriander-Studded Tenderloin Steak

Servings: 4 servings

4 3- to 4-ounce beef tenderloin steaks, cut 1 inch thick
Salt
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon snipped fresh chives
2 cloves garlic, minced
1/2 teaspoon coriander seeds or cumin seeds, crushed
1/2 teaspoon celery seeds
1/2 teaspoon coarsely ground black pepper

Trim fat from steaks. Sprinkle lightly with salt. In a small bowl combine soy sauce, oil, chives, garlic, coriander seeds or cumin seeds, celery seeds, and pepper. Brush the mixture onto both sides of each steak.

Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once halfway through broiling time. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 18 minutes for medium doneness [160 degree F].)

Pepper-Beef Stir-Fry

Servings: 1 serving

4 ounces beef top round steak
1 tablespoon soy sauce
1 tablespoon water
1 small clove garlic, minced
Dash pepper
1 teaspoon cornstarch
1 tablespoon cooking oil
1/4 green sweet pepper, cut into 3/4-inch pieces
2 green onions, bias-sliced into 1-inch lengths (1/4 cup)
3 fresh tomatoes, halved

Partially freeze beef; cut on the bias into thin slices. For marinade, stir together soy sauce, water, garlic, and pepper. Add beef, stirring to coat well. Cover and marinated at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally. Drain beef, reserving marinade. Add enough water to reserved marinade to make 1/3 cup. Stir in cornstarch. Set cornstarch mixture aside.

Preheat a medium skillet over high heat; add oil. Add pepper pieces, green onion, and mushrooms; stir-fry about 2 minutes or until vegetables are crisp-tender. Remove vegetables from skillet. (Add more oil as necessary during cooking.)

Add beef to the skillet. Stir-fry for 2 to 3 minutes or until done. Push mixture from center of the skillet.

Stir cornstarch mixture; add to center of the skillet. Cook and stir until thickened and bubbly. Cook and stir for 30 seconds more. Return vegetables; stir ingredients together. Stir in tomatoes. Cook and stir for 1 minute more. Makes 1 serving.

Beef Tenderloin with Horseradish Creme

Servings: 6 servings

1 cup cottage cheese
1/4 cup buttermilk
1 to 2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1 to 1-1/2 pounds beef tenderloin, well chilled
Watercress or fresh chives, snipped

To make horseradish creme, in a food processor bowl or blender container, combine cottage cheese, buttermilk, horseradish, lemon juice, and mustard. Process or blend until smooth. Cover and chill.

Trim all fat and silver skin from beef. Using a very sharp knife, cut tenderloin across the grain into 1/4-inch-thick slices. Gently flatten slices with the flat side of a meat mallet until they’re about 1/8 inch thick. Cover and store in refrigerator until just before serving time.

Grill meat on rack of uncovered grill directly over hot coals, allowing 1 to 2 minutes on each side for medium rare (145 degree F). (Or coat a small skillet with non-stick cooking spray. Cook over medium-high heat for 1 to 2 minutes on each side.)

Serve meat with a generous dollop of horseradish creme. Garnish with watercress or chives. Makes 6 servings.

Peppered Steaks with Asiago Cheese

4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
1 teaspoon coarsely ground black pepper
1 tablespoon olive oil
1/4 cup beef broth
2 4-ounce packages sliced cremini, shiitake, or portobello mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
1 ounce Asiago cheese, shaved
1/4 cup fresh spinach leaves (optional)

Trim fat from steaks. Rub both sides of steaks with pepper. In a large skillet heat olive oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking time. Allow 7 to 9 minutes for medium rare (145F) to medium (160). Transfer steaks to serving platter; keep warm.

Add beef broth to skillet. Cook and stir until bubbly to loosen any browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for 4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved cheese. If desired, garnish with fresh spinach leaves.

Substitution Tip: Switch out the shaved Asiago cheese for Parmesan cheese in the shaved, shredded, or grated form.

Steak Salad

1/2 cup red wine vinegar salad dressing
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon cracked or coarsely ground pepper
2 heads Boston lettuce, separated into leaves
1/2 pound lean cooked beef, cut into thin bite-size strips
1 cup red or yellow baby pear tomatoes or cherry tomatoes
1 cup broccoli florets
1/2 medium red onion, cut into thin slices
1/4 cup crumbled blue cheese (1 ounce)

For dressing, combine bottled red wine vinegar salad dressing, tarragon, and pepper, set aside. (Or, prepare your favorite homemade vinaigrette.)

To serve, line 4 dinner plates with lettuce leaves. Arrange beef, tomatoes, broccoli, and onion on plates. Sprinkle with blue cheese. Drizzle with dressing. Makes 4 servings.

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