This week is completely inspired by Martha Stewart. Here's what we are having:
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, October 26, 2008
Martha Stewart Beef and Stout Stew
This stew is fantastic! It's great on a cold night and is very yummy. I didn't change a thing about the recipe, except, I made it in the crock pot instead of the oven. It turned out incredibly tender and I didn't have to watch the stove! Of course, another favorite from Martha!
Irish Beef and Stout Stew:
Serves 10
* 4 pounds beef chuck, cut into 1 1/2-inch cubes
* 1/4 cup all-purpose flour
* 2 cans (6 ounces each) tomato paste
* 2 1/2 pounds new potatoes, scrubbed
* 2 medium onions, cut into 1-inch pieces
* 2 cans (14 1/2 ounces each) reduced-sodium beef broth
* 1 can (14.9 ounces) Irish stout beer
* 10 garlic cloves, sliced
* Coarse salt and ground pepper
* 2 boxes (10 ounces each) frozen baby peas, thawed
Directions
1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
Irish Beef and Stout Stew:
Serves 10
* 4 pounds beef chuck, cut into 1 1/2-inch cubes
* 1/4 cup all-purpose flour
* 2 cans (6 ounces each) tomato paste
* 2 1/2 pounds new potatoes, scrubbed
* 2 medium onions, cut into 1-inch pieces
* 2 cans (14 1/2 ounces each) reduced-sodium beef broth
* 1 can (14.9 ounces) Irish stout beer
* 10 garlic cloves, sliced
* Coarse salt and ground pepper
* 2 boxes (10 ounces each) frozen baby peas, thawed
Directions
1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
Wednesday, July 23, 2008
BBQ Beef Sammy
Wow, long time and no post! On Monday we had Movie Dinner Theme Night which included the movie Ratatouille and the dish Ratatouille (courtesy of Emeril). I accompanied the dish with brown rice. It was really tasty vegetarian dish! I had never had it before, but it was good!!! Quite a fun movie night!
Tonite, we are having a little Clean Eating fun. I love then new magazine Clean Eating and they have a summer themed issue out now. So the BBQ Beef is on the menu for tonite with a little oven roasted potatoes! Yum! It looks delicious, but I'll have to let you know! If you do make it, just remember to start early, it takes a couple of hours because it has to slowly simmer!!
Here is the recipe:
1T whole-wheat flour
1/4 t garlic powder
1/4 t onion powder
1 lb top round roast or steak, extra lean, cut into 3/4 inch cubes
olive oil spray
3/4 c low fat, low sodium beef broth
2 T liquid smoke (don't skip this!)
1/3 c bbq sauce
1 c white onion strips
4 whole grain wheat hamburger buns
In a medium plastic bag, combine flour, garlic and onion powders. Add beef and shake bag until beef is evenly coasted. Refrigerate beef for at least 15 minutes.
Preheat a medium, nonstick saucepan over medium high heat. When it's hot, lightly mist pan with spray, then add beef. Brown beef on all sides, about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke. When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly). Cover and cook beef, stirring occasionally, for 1 to 1 & 1/2 hours or until it's very tender. (the pieces should easily fall apart when smashed with a fork) Using a slotted spoon, drain any excess liquid to a medium bowl, using a fork, separate pieces so beef is somewhat shredded, them mix in bbq sauce.
during the last 5 minutes of cooking the beef, lightly mist a small nonstick frying pan with spray and place it over medium heat. add onion strips and cook until tender, about 5 minutes.
meanwhile, place bun halves, insides down, in a medium nonstick frying pan over medium heat. Cook until just toasted, about 2 to 4 minutes. Place each bun bottom on a plate. pile 1/4 of beef mixture onto each bun. Top with 1/4 of onion strips. add bun tops. serve immediately.
Tonite, we are having a little Clean Eating fun. I love then new magazine Clean Eating and they have a summer themed issue out now. So the BBQ Beef is on the menu for tonite with a little oven roasted potatoes! Yum! It looks delicious, but I'll have to let you know! If you do make it, just remember to start early, it takes a couple of hours because it has to slowly simmer!!
Here is the recipe:
1T whole-wheat flour
1/4 t garlic powder
1/4 t onion powder
1 lb top round roast or steak, extra lean, cut into 3/4 inch cubes
olive oil spray
3/4 c low fat, low sodium beef broth
2 T liquid smoke (don't skip this!)
1/3 c bbq sauce
1 c white onion strips
4 whole grain wheat hamburger buns
In a medium plastic bag, combine flour, garlic and onion powders. Add beef and shake bag until beef is evenly coasted. Refrigerate beef for at least 15 minutes.
Preheat a medium, nonstick saucepan over medium high heat. When it's hot, lightly mist pan with spray, then add beef. Brown beef on all sides, about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke. When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly). Cover and cook beef, stirring occasionally, for 1 to 1 & 1/2 hours or until it's very tender. (the pieces should easily fall apart when smashed with a fork) Using a slotted spoon, drain any excess liquid to a medium bowl, using a fork, separate pieces so beef is somewhat shredded, them mix in bbq sauce.
during the last 5 minutes of cooking the beef, lightly mist a small nonstick frying pan with spray and place it over medium heat. add onion strips and cook until tender, about 5 minutes.
meanwhile, place bun halves, insides down, in a medium nonstick frying pan over medium heat. Cook until just toasted, about 2 to 4 minutes. Place each bun bottom on a plate. pile 1/4 of beef mixture onto each bun. Top with 1/4 of onion strips. add bun tops. serve immediately.
Sunday, May 18, 2008
June 2008 Everyday Food Magazine
If you haven't already picked up your copy, I highly recommend you do so ASAP! This is full of fantastic recipes! I only rec'd my copy a few days ago and have already tried 2 menus and loved them!
The first is Grilled Steak Sandwiches with Goat Cheese and Arugula. I cut the recipe down from it feeding 8 ppl to a recipe suitable for 2 ppl. Official taste tester recommends toasting the baguette to make it easy to eat. Seriously one of my new fav steak sandwiches! I think even Grill Master Phil would approve! Serve it with the amazing twice-bake potatoes, and you can't go wrong!
This is a really easy and yummy meal. I did skip the mustard in the recipe because we don't care for it, but don't skip the goat cheese, it' fantastic!
The second amazing recipe out of this issue is the brown-sugar bbq chicket drumettes. It's so good! It's actually funny, b/c as I was reading this recipe, I thought, wow! this is mom's bbq chicken recipe! Mom has always made her bbq sauce with ketchup and brown sugar, so I am glad the rest of the world is catching up. I served with corn on the cob, but not the corn on the cob with cheesy butter that they recommended, that seemed a little intense! Kids would love this meal, of course I did too...
The next thing I can't wait to try:
Pineapple-Stuffed Jerk Chicken
I'll let you know how it is!
The first is Grilled Steak Sandwiches with Goat Cheese and Arugula. I cut the recipe down from it feeding 8 ppl to a recipe suitable for 2 ppl. Official taste tester recommends toasting the baguette to make it easy to eat. Seriously one of my new fav steak sandwiches! I think even Grill Master Phil would approve! Serve it with the amazing twice-bake potatoes, and you can't go wrong!
This is a really easy and yummy meal. I did skip the mustard in the recipe because we don't care for it, but don't skip the goat cheese, it' fantastic!
The second amazing recipe out of this issue is the brown-sugar bbq chicket drumettes. It's so good! It's actually funny, b/c as I was reading this recipe, I thought, wow! this is mom's bbq chicken recipe! Mom has always made her bbq sauce with ketchup and brown sugar, so I am glad the rest of the world is catching up. I served with corn on the cob, but not the corn on the cob with cheesy butter that they recommended, that seemed a little intense! Kids would love this meal, of course I did too...
The next thing I can't wait to try:
Pineapple-Stuffed Jerk Chicken
I'll let you know how it is!
Sunday, April 06, 2008
Sunday 4/6/08: Dinner
Tonight we are going to Mom and Dad's for dinner. I actually took the time to prepare everything before we go and put it into these handy containers we got at Ikea. So, I don't have to cart 20 ingredients over there, just take the containers and go. And, I chopped all the veggies, so there is another plus!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Menu:
Sloppy Joes (Everyday Food Cookbook P216)
Glazed Carrots (page 85)
Parmesan Potato Wedges(P83) - I couldn't find the exact recipe on-line and I've returned the book to the library, but this is almost the exact same recipe only with sweet potatoes! Personally, I think I'd prefer the sweet potatoes!
Dessert: Quick fruit (peach) cobbler
Click on the links above for the recipes!
Saturday, August 04, 2007
Beef Wellington
Perhaps one of Rich's favorite dishes.. Beef wellington is pretty good. I like steak, but this is like no steak I've had before! It's pretty easy to make.. just do the prep work ahead and it'll be smooth and yummy sailing!! I posted pictures of this the first time I made it. You can check the archives for the photo.
Beef wellington fast fact (from Wikipedia):
Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France.
Beef Wellington is one of a few dishes often featured on the television program Hell's Kitchen.
BEEF WELLINGTON:
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed
DIRECTIONS
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
Preheat oven to 425 degrees F (220 degrees C).
Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting)
Beef wellington fast fact (from Wikipedia):
Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France.
Beef Wellington is one of a few dishes often featured on the television program Hell's Kitchen.
BEEF WELLINGTON:
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed
DIRECTIONS
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
Preheat oven to 425 degrees F (220 degrees C).
Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting)
Tuesday, May 15, 2007
Sorry!!
Well, I've been neglecting posting new and fun recipes for some reason! So, I'll post a few today to hopefully make up for that brief hiatus!
SLOPPY JOES:
3/4 c chopped onion
1/2 c chopped green bell pepper
3/4 pound ground beef (also works well with boca crumbles)
2 c no-salt added tomato sauce
2 T tomato paste
1 T mustard (I use less b/c I don't like mustard!)
1 t chili powder
2 t worcestershire sauce
1/2 t salt
1/2 t sugar
1/2 t dried oregano
1/8 t black pepper
12 rolls
Heat a large nonstick skillet over medium heat. Add first 2 ingredients; cook until beef is browned and crumbled. Stir in tomator sauce and next 8 ingredients (tom sauce through black pepper); reduce heat to medium-low. Cover and cook 15 min, stirring occasionally. Spoon 1/4 c of sloppy joe over each bun! YUM!!!
Cal: 202
Fat 6.2
Fiber: 2.5
Recipe from Cooking Light Jan 04
SLOPPY JOES:
3/4 c chopped onion
1/2 c chopped green bell pepper
3/4 pound ground beef (also works well with boca crumbles)
2 c no-salt added tomato sauce
2 T tomato paste
1 T mustard (I use less b/c I don't like mustard!)
1 t chili powder
2 t worcestershire sauce
1/2 t salt
1/2 t sugar
1/2 t dried oregano
1/8 t black pepper
12 rolls
Heat a large nonstick skillet over medium heat. Add first 2 ingredients; cook until beef is browned and crumbled. Stir in tomator sauce and next 8 ingredients (tom sauce through black pepper); reduce heat to medium-low. Cover and cook 15 min, stirring occasionally. Spoon 1/4 c of sloppy joe over each bun! YUM!!!
Cal: 202
Fat 6.2
Fiber: 2.5
Recipe from Cooking Light Jan 04
Tuesday, January 16, 2007
Stroganoff - 4 points
MMM!! One of my favorite meals on a cold day. It really warms you up with some creamy comfort food! Add a great side salad and you've got a complete meal. Next time I make this, I'll omit the mustard.. I don't like mustard but threw it in to try the first time.
Hamburger Stroganoff:
9 oz extra lean ground beef
1 c chopped onion
8 oz mushrooms, sliced
2 cloves garlic, minced
1 & 1/4 t dried thyme leaves
2 c reduced sodium beef broth
1 sweet red pepper
1 t dijon mustard **** IF YOU DON"T LIKE MUSTARD: either omit or only put in 1/8 t
2 t prepared horseradish
1/4 t pepper1/4 salt
1 c nonfat sour cream
3 c hot cooked rice
Coat a large frying pan w/ no-stick spray. Crumble the beef into pan. Cook over medium high heat, breaking up the meat w/ a wooden spoon, fro 5 min or until lightly browned.
Line a platter w/ paper towels. Transfer the beef to the platter and drain well.
Wipe out the pan w/ a paper towel. Add the onions, mushrooms, garlic and thyme. Cook over medium high heat, stirring frequently, for 5 min, or until the onions soften.
Add the broth, red peppers, mustard, horseradish, pepper, and salt. Simmer, stirring occasionally, for 20 min or until the sauce thickens slightly.
Reduce the heat and add the sour cream & beef. Heat for 2 min. Serve over rice.
WW Points: 4 pts
Makes 4 servings: approx 1 c rice each & 1 c stroganoff
Hamburger Stroganoff:
9 oz extra lean ground beef
1 c chopped onion
8 oz mushrooms, sliced
2 cloves garlic, minced
1 & 1/4 t dried thyme leaves
2 c reduced sodium beef broth
1 sweet red pepper
1 t dijon mustard **** IF YOU DON"T LIKE MUSTARD: either omit or only put in 1/8 t
2 t prepared horseradish
1/4 t pepper1/4 salt
1 c nonfat sour cream
3 c hot cooked rice
Coat a large frying pan w/ no-stick spray. Crumble the beef into pan. Cook over medium high heat, breaking up the meat w/ a wooden spoon, fro 5 min or until lightly browned.
Line a platter w/ paper towels. Transfer the beef to the platter and drain well.
Wipe out the pan w/ a paper towel. Add the onions, mushrooms, garlic and thyme. Cook over medium high heat, stirring frequently, for 5 min, or until the onions soften.
Add the broth, red peppers, mustard, horseradish, pepper, and salt. Simmer, stirring occasionally, for 20 min or until the sauce thickens slightly.
Reduce the heat and add the sour cream & beef. Heat for 2 min. Serve over rice.
WW Points: 4 pts
Makes 4 servings: approx 1 c rice each & 1 c stroganoff
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