Beef Estofado with Polenta

For Christmas, I received a copy of the Not Your Mother's Slow Cooker Cookbook . . . ironically, from my mother! She makes awesome short ribs served with polenta - she found both recipes in that book. Initially, when I thawed the stew meat, I did not intend to create a dish so similar to her short ribs and polenta, but as the beef estofado (southwest or Spanish beef stew) cooked, I realized polenta would be a perfect accompaniment. Since it was a last minute decision, I made a quick stovetop variation of the polenta she serves with short ribs. For the minimal effort involved, this was a pretty good dinner. It wasn't quite as good as Mom's short ribs, but then again . . . it's not my mother's slow cooker cookbook!

Beef Estofado with Polenta
2 lbs. beef stew meat, cut in to 1-inch pieces
sea salt and freshly ground black pepper, to taste
2 tbsp. flour
3 tbsp. olive oil
1 large yellow onion, finely chopped
1 pint salsa
3 tbsp. red wine vinegar
pinch of dried oregano or marjoram
pinch of cumin
1/4 cup water
1/3 cup dry red wine (I used red zinfandel)
2 tbsp. chopped fresh flat leaf parsley

Directions:
1. In a ziplock bag, toss beef with salt, pepper, and flour.

2. In a skillet over medium-high heat, warm olive oil to very hot. Add onion and cook,
stirring, until softened, about 5 minutes. Transfer onion to slow cooker. Add beef to the
skillet and brown on all sides, 3 to 4 minutes (may need to brown beef in two batches,
depending on skillet size). Transfer beef to slow cooker. Add salsa, vinegar, oregano,
cumin, and water to the slow cooker and stir.

3. Pour wine into skillet over medium heat; stir constantly to remove browned bits from
skillet. Wine may reduce a bit. Pour wine and browned bits into slow cooker and stir.
Cover and cook on low 8 hours, or until beef is very tender.

4. Immediately prior to serving, add salt and pepper to taste.

5. Serve over cheesy polenta*. Garnish with chopped parsley.

*To make cheesy polenta, follow instructions on polenta (also known as corn grits) package, stirring in a pat of butter and shredded parmesan to taste immediately prior to serving. The Bob's Red Mill brand is typically easy to find and works well for this recipe.
- Beef estofado adapted from Not Your Mother's Slow Cooker Cookbook

Garden Burger

I'm not sure if this was the best burger I have ever had . . . but it was definitely the best burger I have ever had at home! The texture of the burger was perfect (Ken did a great job grilling), and the toppings were full of flavor. It's that time of year where I'm constantly looking for ways to incorporate zucchini into our meals, so I decided to put some on top of my burger. I also had some really great Thai Basil Jack cheese from the farmers market . . . zucchini, basil . . . one topping led to another and I ended up with a garden burger.

Instructions:

Burger - 1 pkg. of ground beef (from our freezer; about 1 lb.) plus 1 egg, approximately 1/4 cup panko bread crumbs, sea salt and freshly ground black pepper. Mix well and shape into patties. Make an indention in the center so patty is thicker on edges than in the middle (kind of like a doughnut but don't actually make a hole). Grill. Add cheese during last 1-2 minutes of grilling.

While burgers are grilling, saute zucchini in olive oil with salt and pepper. Remove zucchini to plate, add more olive oil and saute Swiss chard and finely chopped garlic in same skillet (1 to 2 minutes, just enough to wilt Swiss chard). Slice red pepper and cucumber. Toast bun.

To assemble: Bun - top with wilted Swiss chard - place burger on top of Swiss chard - place zucchini on top of burger - top with red pepper and cucumbers.

I considered adding guacamole, but ultimately decided against it because I was afraid its flavor would be overwhelming. Mayonnaise with fresh herbs might be a good addition - although this burger really did not need any extra moisture. I think I'm ready for a burger throwdown with Bobby Flay!

Beef Bruschetta

Hi! Finally, a new post . . . not a new recipe, though. I adapted this recipe to serve it to a huge group at an event a few years ago called the Shamrock Shindig . . . I won't get into too many details, but it did win an award. The prize for the award? A little statue of a leprechaun. Nice . . .

Regardless of the leprechaun situation, this is one of my favorite recipes - it's not complicated and people seem to love it. The picture shows the basic recipe, which I like to think of as the "winter version" of beef bruschetta. There is also an optional summer topping - best for when tomatoes and basil are at their peak.

All-Seasons Beef Bruschetta

10 to 12 ounces beef sirloin steak
salt and pepper
2 teaspoons canola oil
4 oz. crumbled feta cheese
4 tablespoons sour cream
1/2 cup roasted red bell pepper, chopped (fresh or canned)
3 to 4 tablespoons basil pesto
16 arugula (or spinach) leaves, to garnish
1 loaf French Baguette bread, cut into 1/2-inch slices and toasted (16 pieces total)

1. Season both sides of sirloin steak with salt and pepper.
2. Heat oil in a skillet over medium heat; place the steak in the skillet and cook until medium-rare, turning steak once.
3. Remove steak from skillet; cover with foil and allow steak to rest.
4. Place feta cheese and sour cream in a food processor; process until smooth.
5. Slice steak very thinly, cutting against the grain.
6. Spread cheese mixture evenly over bread slices. Top each slice with basil pesto, arugula leaf, roasted red pepper, and one to two slices of steak. Serve immediately.

Optional summer topping:
1/2 small yellow onion, chopped and sauteed until caramelized
1/2 cup chopped fresh tomato
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, minced
fresh basil leaves, to garnish

Combine caramelized onion, tomato, olive oil, balsamic vinegar, and garlic in a medium bowl; toss to combine. Season with salt and pepper. Distribute evenly over top of beef slices on bruschetta. Substitute fresh basil for arugula.

Our Valentine's Day Steakhouse Dinner

We decided to stay at home for Valentine's Day this year, mostly because we failed to make reservations and our other plans fell through. Plus, I knew I could cook a really nice dinner for a fraction of the price we'd pay at a nice restaurant. Here's our dinner:

I. Steak - purchase steak that has been aged, if possible (aging improves flavor and tenderness). And if you're buying conventional beef, go with something that grades choice.

Heat a tablespoon of oil in a large, ovenproof skillet over medium heat. Season steak with coarse salt and freshly ground pepper; place in skillet:
Turn after steak has seared 3-5 minutes. Tip: if meat sticks to skillet, it is not ready to be turned. When the surface of the meat has been caramelized appropriately, it will turn relatively easily:After searing on both sides, place entire skillet in a 350 degree oven. Bake approximately 15 minutes, or to desired doneness. Remove from oven. Allow steaks to rest 5 minutes before serving.

II. Rock Salt Potatoes - Before starting the steaks, make rock salt potatoes. Haven't tried rock salt potatoes? What are you waiting for? They are slightly crispy on the outside and tender and fluffy inside - absolutely perfect. And not salty . . . unless you don't brush off the salt and you eat the skin. To make rock salt potatoes:
Wash potatoes, dry and rub lightly with oil, then puncture several times with a knife. Place a layer of rock salt (find it near the ice cream makers and ingredients) on the bottom of a baking dish. Place potatoes on top of salt and cover entirely with rock salt. Bake at 425 degrees for approximately 1 1/2 hours. Be careful when removing the potatoes - the salt gets hot! Brush off salt before serving. Rock salt potatoes, ready to be covered, before baking:
These cherries have nothing to do with a steakhouse dinner . . . I just found them at the grocery store yesterday. "Cherries with romance!" AND a heart-shaped container? I couldn't resist . . .I served roasted asparagus and a french baguette with our steak and potatoes . . . Overall, a very nice meal - with no crowds, no going out in the cold, no worries.

BB: Real Meatballs and Spaghetti

Real Meatballs & Spaghetti

meatballs
1 pound ground pork
1 pound ground beef
1 1/4 cup bread crumbs
2 teaspoons all-purpose seasoning (Lawry's or similar)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten

sauce
1 tablespoon olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions

1. Preheat oven to 450 degrees. Place the ground meats, bread crumbs, all-purpose seasoning, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Bake meatballs 10 to 15 minutes or until cooked through and no pink remains.
   
3. For the sauce, heat the olive oil in a large 12-inch skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Add the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and top with grated Parmesan.

This recipe was the first February Barefoot Bloggers selection - chosen by Rebecca of Ezra Pound Cake. Great selection, Rebecca! I don't normally like spaghetti and meatballs, but I really liked this recipe! I'll post more commentary later, but for now . . . the original recipe called for frying the meatballs; I baked them instead and it turned out to be a very good decision!

Thai Beef & Broccoli Noodle Bowl

Because they are convenient and "healthy," I used to eat a lot of Lean Cuisine and South Beach Diet frozen meals. Eventually, I found a few that didn't taste too bad . . . but the meat in those meals was always pretty scary. This recipe reminds me of one of the better frozen dinners - but the difference in this recipe is that the meat is the best part of the dish, not the worst. It's also very quick to prepare - not quite as quick as microwaving a frozen dinner, but considering the results, the few extra minutes and dishes are well worth it!

Thai Beef & Broccoli Noodle Bowl


1 pound beef sirloin steak
1/4 cup Tamari (soy sauce)
1 jumbo clove garlic, minced (or two regular garlic cloves)
2 tsp. grapeseed oil, divided use
1 lb. frozen stir-fry vegetables
2 cups cooked rice noodles
1/2 cup peanut sauce

Directions:

1. Cut steak in half (lengthwise), then slice into 1/4-inch thick strips. Combine soy sauce and garlic in a meduim bowl; add beef and toss to coat.


2. Heat 1 tsp. oil in a large skillet over medium heat until hot. Add half the beef; cook 1-2 minutes or until outside surface is no longer pink. Remove from skillet to a clean plate. Repeat with remaining beef.


3. In same skillet, heat remaining oil over medium heat. Add frozen vegetables; cook 5 to 7 minutes or until just tender, stirring occasionally. Add beef, noodles, and peanut sauce; cook until all ingredients are coated with sauce and heated through. (Adapted from The Healthy Beef Cookbook)
   

Healthy Fast Food

My friend Kelly the Kitchen Kop is hosting a Real Food Wednesday carnival to share recipes and ideas for healthy fast food (not fast food like you get from a drive-thru window . . . healthy food you can make - fast). I am so glad Kelly is hosting this carnival, because who couldn't use some ideas to help get healthy food on the table in a short amount of time?

The following "recipe" is one of my favorite quick-fix meals:Meat & Mashed Potato Wraps

1. Warm tortillas (Ezekiel brand or homemade) until soft and pliable.
   
2. Meanwhile, heat leftover mashed potatoes and shredded bbq beef (pieces of leftover steak, brisket, or roast also work well) on the stove in separate saucepans.
   
3. Spread a thin layer of mashed potatoes on each tortilla (spread to within 1 inch of edge).
   
4. Make a strip of shredded beef down the middle of the potatoes, then sprinkle shredded cheddar cheese over top of beef.
   
5. Optional: season with sea salt and freshly ground black pepper.
   
6. Wrap like a burrito, securing with a toothpick if necessary. Serve immediately.

Quick Dinner and Why I Almost Ate Donut Holes Instead

It was after dark when I got home this evening (commute+errands+grocery store), so I had to fix a quick dinner to keep us from eating too late. I made a bourbon-honey-mustard glazed shoulder tender steak for Ken and trimmed a little of the end of the steak off to cube up for stir fry meat for my dinner. No real recipes, but here are some rough guidelines:

Steak:
Combine equal parts bourbon, honey, chicken stock, and spicy brown mustard (I used about 2 tbsp. each); cook in a saucepan until well combined (allow to reduce if you have time). Brush over both sides of steak; season with salt and pepper. Heat 1 tbsp. olive oil in a skillet (or grill pan) over medium-high heat. Sear each side of the steak (this was grass-fed, so I gave it a little less than 2 minutes per side). Remove steak from skillet; transfer to oven-safe baking dish. Pour remaining sauce over steak and bake in a 350 degree oven to desired doneness (I didn't check the time - maybe 10-15 minutes).

Super green (and yellow) (and brown) stir fry:
I cooked the small cubes of beef (seasoned with salt and pepper) in the grill pan with the steak (above), then set the meat aside. In another skillet, sauté asparagus and bell pepper (chopped pieces of both; I used a yellow pepper) in olive oil. Meanwhile, steam green beans (using your favorite steaming method). When tender, add equal parts soy sauce and rice wine vinegar, and spinach, green onions, fresh basil, cooked beef, and steamed green beans. Add toasted sesame ginger seasoning to taste (1-2 tsp.). Cook until sauce and seasoning have coated vegetables (about 1 minute). Serve immediately.

I got the inspiration for adding fresh herbs to my stir fry from Heidi Swanson's Super Natural Cooking (she also has a good healthy cooking blog - 101 Cookbooks). It was so good, it almost made me think I could eat low-carb! However, I used a little too much sesame seasoning and by the time I got to the last couple of bites, I was wishing for rice!

Stir Fry

Honey-Bourbon-Mustard Shoulder Tender Steak

About the donut holes . . . I went to a decent-sized grocery store in Hannibal to shop for ingredients for my recipes for the rest of the week and weekend (normally I like to go to Quincy for groceries, but I had to run errands in Hannibal, so I thought it would be more efficient to get groceries there) . . . since it has been rainy and cloudy, I wanted to make a quick Mediterranean soup. However, [this particular grocery store] didn't have HALF of the ingredients I needed - and they weren't all that exotic! I was also unable to find a couple crucial items for the risotto I'm making this week . . . and to top it all off, the liquor dept. didn't even have champagne, which I need for cupcakes this weekend! By the time I made it to the checkout, I felt pretty defeated and really wanted to pick up the strategically-placed sugared donut holes for dinner . . . sometimes it is hard to attempt to eat well in the rural Midwest! However, I did get gas for less than $3/gallon, so that made me feel a little better about living in a place with no eggplant, shallots, or champagne.

Quick Fixes

It's not always possible to spend hours (or even one hour) in the kitchen on summer evenings . . . but you can still have a good meal! Here are two of our most recent quick dinners:

1) Kabobs









What makes these kabobs special? We used pre-seasoned skewers, which are awesome! I found them at Main Street Kitchen in Hannibal (check in your favorite kitchen store or upscale grocery store). The kabobs above are on the honey bourbon flavored skewer. I would not recommend placing tomatoes on honey bourbon skewers - it resulted in a . . . weird taste. The skewers are especially good for chicken and shrimp, which usually need a little more flavor boost than beef (in my opinion).

I didn't use the seasoned skewer for the bread (if I had used the garlic herb flavor, I would have!) . . . if you have never put bread on a kabob - try it! To make the bread kabob, I cut baguette slices in half, brushed them with olive oil, and sprinkled a little sea salt on them. We placed them directly on top of the meat skewers for the last 4-5 minutes of cooking (which as you can tell, was a few minutes too long in this case!). Yummmmm!

2) Skirt steak with crispy garlic potatoes & asparagus









Skirt steak & garlic potatoes
2 garlic cloves
Coarse salt and ground pepper
1 teaspoon dried thyme
3 tablespoons olive oil
1 pound red new potatoes, sliced 1 inch thick
12-14 oz.skirt steak, cut into 2 equal pieces

1. Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook until medium, 4 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest (allow ~10 minutes before serving).
- Adapted from Everyday Food

For asparagus:
Wash asparagus; snap off ends. Place on foil-lined baking sheet; toss with 1-2 tbsp. olive oil (depending on how much asparagus you use). Sprinkle with coarse salt. Add to 450-475 degree oven for 5-6 minutes (my asparagus was thin - it came out perfectly tender, yet crisp, after 5 minutes). Optional: add freshly-grated Parmesan cheese. I love freshly-grated Parmesan and added it to the potatoes as well . . .

Barefoot Bloggers: Salmon OR Roast Beef Spread

Once again, it's Barefoot Bloggers time! I love participating in Barefoot Bloggers, but I didn't love the July selections (Jalapeño Cheddar Cornbread and Smoked Salmon Spread). Both of the June recipes were absolutely wonderful, and I'm sure the upcoming selections will be more interesting for me. This week's recipe, Smoked Salmon Spread, was chosen by Ashley of The Spicy Skillet. I know most people like salmon, so it was a good choice . . . but unfortunately, I'm not a salmon eater (although I am going to try it soon - watch for that post). I substituted roast beef (deli style, sliced) for the salmon and fresh garlic chives for the dill (ahh . . . the joys of the rural Midwest . . . no fresh dill in the little grocery store, so I used chives from my garden). I also added some red pepper to give it a little spice. Overall, the dip was okay. I think some of its appeal was lost in translation when I made the substitutions. Maybe I'll try it again someday if I learn to like salmon. I have learned to like tomatoes as I've grown older, so maybe there's still hope!


Smoked Salmon (or Roast Beef) Spread

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill (or 1 tablespoon minced fresh garlic chives)
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced (or ¼ pound sliced roast beef)
(I also added about 1/8 tsp. red pepper)

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill (or chives), horseradish, salt, and pepper(s), and mix. Add the smoked salmon (or beef) and mix well. Chill and serve with crudites or crackers.
Ina Garten recipe courtesy of The Food Network

Ladies and Gentlemen . . .

We have TWO winners! That's right - not one Beef Month recipe contest winner, but two!












We have a very scientific method for picking winners when I have a blog contest . . . I write each name on a little piece of paper, put the paper in a bowl, and hold it up in the air for Ken to draw out a name (or two). So congratulations Megan and Erin - you will both receive a copy of The Healthy Beef Cookbook! (Erin - please e-mail me your address . . . Megan - I'll deliver yours)

Make sure to stock up on beef - you'll need it when you see all the healthful, delicious recipes in your new cookbook!

Final Beef Recipes

If you're looking for a new way to use ground beef, look no further! Three of the last four 'May is Beef Month' entries I received are tried and true, family favorite ground beef recipes. The contest is now closed, which means it's time for me to enlist help and draw for a winner . . . which will be announced by the end of the week!

In the meantime, enjoy these great beef recipes:

Dawn entered Green Onion Casserole

1 lb. ground beef, browned
Add: 1 tsp. salt
1 tsp. sugar
1/2 clove garlic
16 oz. tomato sauce
1/4 tsp. Italian seasoning
oregano and parsley, to taste
Simmer 15 minutes

Mix together: 1 cup sour cream
3 oz. cream cheese
6 green onions, chopped

Cook 8 oz. noodles as directed on package.

In a baking dish, layer - noodles, meat, sour cream/cheese,
& repeat. Bake at 350 for 30 minutes.

. . . and Italian Beef

5 lb. boneless chuck roast
2 tbsp. basil
1/2 tsp. garlic powder
1 bay leaf
1 1/2 tbsp. oregano
2 tsp. crushed red pepper
1 1/2 tbsp. salt
5-6 cloves garlic
1 1/2 cups water

Place roast in a heavy pan. Add spices and water. Cook on low for 3 hours (or until done). Alternatively, can be prepared in Crock Pot on low for approximately 8 hours.

7-Layer Casserole comes from the recipe files of Lee Ann

1 cup uncooked rice
1 16 oz can whole kernel corn, undrained
1 tsp seasoned salt
1/4 tsp seasoned pepper
1 beef bouillon cube
3/4 cup boiling water
1 15 oz can tomato sauce
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1 cup chopped onion
1/2 cup chopped green pepper, optional
1 lb lean ground beef
1 cup shredded cheddar cheese
2 Tbls bacon bits

In 2 quart casserole, layer in the following order:

Rice mixed well with corn, half the salt and pepper, bouillon cube and boiling water
Half of tomato sauce that has been mixed with Worcestershire sauce and Italian seasoning
Chopped onion and green pepper
Uncooked ground beef and remaining salt and pepper
Remaining tomato sauce mixture

Cover and bake at 375 for 45 minutes

And last but not least, Angie's Swedish Meatballs

2 lbs hamburger
2/3 cups rice
1 beaten egg
1/2 cup milk

Mix all together and shape into balls (I usually make them about the size of a golf ball or a little bigger -- using a scoop like from Pampered Chef)

Sauce

1 t. salt
1 t. chili powder
1/4 c brown sugar
1/4 c vinegar
1/4 cup worcestershire sauce
1 cup catsup
1 cup water

Bring sauce to boil, pour into baking dish (9x13). Add meatballs. Cover. Bake for 2 hours at 350 degrees

Beef Month Contest - still time to enter!

The "May is Beef Month" contest entries I have received so far include:

Melanie entered The Ultimate Beef Stroganoff

Erin entered Sesame Flank Steak

Sarah entered her mom's vegetable (with beef!) soup

Bethany entered "Haystacks"

1 lb. ground beef
1 can cream of mushroom soup
1 pkg fridge biscuits
1-2 pkgs shredded cheese

Brown ground beef and drain grease. Return to skillet and add cream of mushroom soup. Mix in well. In a greased 9x9 pan, lay out biscuits to cover bottom and halfway up sides of pan. Pour in beef and soup mixture. Cover completely with cheese. Bake at 350 degrees until cheese is slightly golden and biscuits have started to brown on edges(about 20 minutes).

My mother-in-law does this in a muffin tin. It looks really neat, but takes longer. I didn't have a muffin tin when I started doing this, so I had to modify! Now we call it a haypile!

E-mailed recipes include -

Megan's Kraut Burgers:

Filling:
2 lbs. ground beef
1/2 head of cabbage (shredded)
salt and pepper to taste

Brown the ground beef and drain. Add cabbage, salt and pepper. Cook until cabbage is tender. Set aside while you make the dough.

Dough:
2 C. warm water
1 tsp salt
1/3 C. oil
1/2 C. sugar
2 eggs
2 packages yeast
6 1/2 - 7 1/2 C. flour

Beat together water, salt, oil and sugar - add egg and then yeast, let dissolve. Add flour and knead until smooth. Put in an oiled bowl and let rise until double in size.

Once risen, pull off a small amount of dough and roll out. Add meat mixture and form the dough around it. Put the seam side down on a cookie sheet and bake at 350 degrees until golden brown (approx. 20 minutes). These freeze really well.

If you have left over dough, make cinnamon rolls! Roll out into a rectangle. Butter the top liberally and sprinkle with sugar, cinnamon, and nuts. Roll, cut, and bake at 350 degrees.


Gary's Mustard Roast Beef

1/4 cup apricot preserves
2-4 tablespoons spicy brown mustard
2-3teaspoons reduced-sodium Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon prepared horseradish
1 teaspoon crushed caraway seeds
1/4 teaspoon ground allspice
1 teaspoon crushed black or mixed peppercorns
1 boneless beef sirloin tip roast, fat trimmed (about 2 pounds)

Mix all ingredients except beef in bowl. Spread on meat. Place meat on rack in roasting pan. Roast at 350 degrees to 140 degrees for medium or 160 degrees for well-done....30 to 45 minutes. The spicy coating makes this roast beef extra juicy and flavorful. 8 servings


And this entry, from my mom (this makes me smile, so I included the whole e-mail):

Here is my recipe. Wish I knew how to post it on your blog - another lesson needed!

Barista Burgers

1 1/2 pounds ground round
1 1/2 pounds ground chuck
¼ c minced onion
2-3 cloves of garlic minced
5 T soy sauce
5 T honey
1 1/2 t freshly grated ginger
For a spicier burger add ¼ t of Emeril’s Essence or Bayou Blast

1. Preheat a grill. In a large bowl, blend the ground round, ground chuck, onion, garlic, soy sauce, honey, Emeril's Essence and ginger.

2. Shape the mixture into six patties. Grill to taste. Serve on sourdough buns with lettuce, tomato and onion.

These are just the best hamburgers ever. Since I already own the [Healthy Beef] cookbook I’m sharing it just because I love the recipe.

Thanks to my wonderful daughter for the cookbook and the Best Food Writing 2005 - where I got this recipe to begin with.

If you Google "barista burger" you can get the article and the recipe in case you lose things like I do.

(Like most people in her generation, learning to use new technology is sometimes a challenge . . . but I'm pretty impressed that my mom has caught on to the ubiquitous use of Google! Oh, and the barista burgers - it's definitely worth your time to read the story behind the burgers - and try them for yourself!)

Need to Be(ef) Inspired?

Aren't the new BEEF ads awesome? They definitely inspire me to cook a steak. I hope they will inspire you to enter a recipe in my Beef Month recipe contest, which ends Friday. I'm giving away a copy of The Healthy Beef Cookbook . . . just leave a comment or e-mail me at kenzie[dot]d[at]gmail[dot]com to share your favorite beef recipe and you'll be entered to win. Even if you recipe is very simple - as in "put steak on grill, cook until medium" simple - that is fine, go ahead and enter! The Healthy Beef Cookbook is definitely worth the few minutes it will take you to post a comment or send an e-mail!

May is Beef Month!

And what a better way to celebrate than to give away a copy of the Healthy Beef Cookbook?














All you have to do to enter is post a comment (or e-mail me at kenzie[dot]d[at]gmail[dot]com) with your favorite beef recipe. Entries are due Friday, May 23 at 5:00 p.m.

For more information on Beef Month, visit the Missouri Beef Industry Council's blog, and then grill a steak or burger and celebrate Beef Month!

Super-fast mini meatloaves

This recipe is absolutely perfect for a quick, tasty dinner. It is easy to prepare and bakes in a fraction of the time a normal meatloaf would require. I thought it was really good. I'm still not 100% sure what Ken thought; our conversation went something like this:

Me: "How do you like the mini-meatloaf?"
Ken: "It's kind of like a hamburger."
Me: "Okay, on a scale of 'I-never-want-to-eat-this-again to lets-eat-this-every-week,' what do you think?"
Ken: "I'd give it an 8."

I'm not sure where that fits into the scale I gave him, but I think this will become a regular at our house (especially if I can formulate some nutrition info).

Mini Meatloaves
1 pound ground beef (at least 85% lean)
1 large egg, lightly beaten
1/2 cup panko (Japanese-style breadcrumbs, available at most grocery stores)
1/2 cup shredded cheddar cheese
1 tsp. salt
1 tsp. pepper

Sauce:
Mix equal parts (2 tbsp. of each should do it) of:
barbecue sauce
honey
spicy brown mustard
tomato paste (or ketchup)

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; lightly brush with olive oil.
2. In a small bowl, mix together sauce ingredients.
3. In a medium bowl, mix together beef, egg, panko, 1/2 cup cheddar, salt, and pepper. Form into four 2x4-inch loaves; place on prepared baking sheet. Brush each with sauce mixture. (Optional: use an additional 1/2 cup shredded cheddar to top sauce mixture)
4. Bake at 450 for 15-20 minutes, or until loaves are cooked through.

Tip: After baking sheet is removed from the oven, (with your oven mitts still on) roll up a kitchen towel and place it under one side of the baking sheet to allow liquids to drain away from the meatloaves.

Adapted from Everyday Food.

A Beef Lesson + Bistro Beef Kabobs

Did you know there are five basic tastes? Sweet, sour, salty, bitter . . . and . . . umami. Yes, that's right, umami. A Japanese word, Umami (oo-MOM-ee) is a savory/meaty taste . Since we're on the subject of beef, you would be correct to assume the umami taste is found in beef. Additional umami-rich foods include red wine, tomatoes, mushrooms, cheese, soy sauce, truffles (not the chocolate kind), potatoes, seafood, and more.
When umami-rich foods are paired together, a magnification of flavors occurs, which explains why beef is commonly paired with many of the foods listed above.

My daily dose of umami came in the form of Bistro Beef Kabobs, another recipe from the Healthy Beef Cookbook. While this recipe may not be at the very top of my all-time favorites list, it is good - and extremely easy to prepare (unless you have an irrational fear of using the broiler, as I do . . . more on that later).








Bistro Beef Kabobs
1 1/4 lb. boneless beef sirloin steak, cut into 1-inch pieces
2 tsp. vegetable oil
2 tsp. coarse-grain Dijon-style mustard
2 tsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. black pepper

Combine oil, mustard, vinegar, garlic, and pepper in a medium bowl; add beef and toss to coat.
Thread equal amounts of beef onto four 12-inch metal skewers, leaving a small space between each piece. Place kabobs on rack in broiler pan; broil 8-10 minutes (for medium-rare to medium beef), turning occasionally. Let stand a few moments before serving. Enjoy with a glass of red wine, which will enhance the umami . . . okay, that wasn't really in the instructions. But it should have been!

The recipe calls for serving the kabobs with broccoli pilaf . . . but Ken would probably be scared off by the name alone, so I didn't make the broccoli pilaf. Consequently, I'm not sure about the nutrition facts for the kabobs on their own. I also substituted tri-tip steak for the sirloin, and regular Dijon mustard instead of coarse-grain Dijon mustard, because that's what I had in stock.

Beef Tortilla Soup

My last poll - "Which recipe from the Healthy Beef Cookbook should I feature next?" - resulted in a three-way tie between Beef Tortilla Soup, Bistro Beef Kabobs, and Pot Roast with Maple Sweet Potatoes and Cider Gravy. Poor Thai Noodles with Beef & Broccoli - it was left all alone with only one vote.

I've never had a poll result in a tie before, so I decided I will feature all three recipes. I chose Beef Tortilla Soup as the first, because soup sounded like a good antidote for today's snow storm. As mentioned above, this recipe is from the Healthy Beef Cookbook. If you love beef, have a freezer full of beef, eat beef occasionally, or even eat beef only rarely, you should buy this cookbook. I truly think everyone should own this book, even vegetarians. Because I think it might even make vegetarians want to eat beef (and no, I am not getting paid to say this . . . I think my seven readers are already beef eaters, and half of them have received the cookbook from me as a gift). But consider yourself warned, I'll probably continue to gush about this book throughout the next three features.

Without further adieu, here is the recipe:

Beef Tortilla Soup
1 pkg. refrigerated fully cooked boneless beef pot roast
1 tsp. olive oil
1 cup chopped onion
2 tsp. minced garlic
1 tbsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) petite diced tomatoes, undrained
1 can (14 oz.) beef broth
1 cup frozen corn
Optional: 1 tbsp. hot sauce
Optional: 2 tbsp. fresh chopped cilantro
Optional: 1/4 c. shredded reduced-fat cheddar cheese
Crunchy tortilla strips (recipe to follow)

1. Heat pot roast according to directions on package, but for half the amount of time suggested. Remove beef from package, discard gravy/juice. Shred beef with 2 forks. Set aside.

2. Heat oil in a large saucepan (or small stockpot) over medium heat. Add onion and garlic; cook 3-5 minutes or until onion is tender, stirring occasionally. Add cumin, cook and stir one minute. Stir in beef, beans, tomatoes, broth, corn (and hot sauce, if using); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add salt and pepper to taste.

3. Meanwhile, make Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch-wide strips, place in a single layer on a baking sheet and lightly mist with nonstick cooking spray. Bake 6-8 minutes at 400 degrees or until crisp.

4. Ladle soup into bowls; top each serving with cheese and tortilla strips. Garnish with cilantro, if desired (or add avocado slices if you have an avocado you need to use!).

Makes 4 servings. Per serving: Calories 405; fat 11 g; cholesterol 85 mg; fiber 10.3 g. 8 points.
This soup is an excellent source of fiber, protein, vitamins B6 and B12, iron, selenium, and zinc and is a good source of niacin.

Possible substitutions:
1. Substitute 3 cups shredded, fully cooked traditional pot roast for the packaged pot roast.
2. Substitute 2 small jalapeno peppers, seeded and thinly sliced, for the hot sauce. Cook peppers with onions and garlic.

Note: Next time, I think I'll use an additional cup of liquid - maybe more beef broth or some tomato soup or juice, or maybe a combination. Or maybe not, because it was pretty good the way it was!

Shortcut ingredients . . .









Make this soup easier to prepare than to photograph =) . . .








Note: this recipe could easily be dairy free if you omit the cheese (and it does taste good without the cheese!)

National Beef Cook-Off on Food Network

If you're looking for beef cooking tips or recipe inspiration, look no further. The National Beef Cook-Off airs on the Food Network this Sunday at 7:00 p.m. (Central), and plays several times after that. The categories include: New Dynamic Beef Dishes; Nuevo Latino Beef Dishes; Small Plates, Big Taste; and Kids in the Kitchen.

An Exciting (Food) Day

Today was an exciting day, food-wise, at Kenzie's Kitchen. Last night, I bought Canyon Ranch Cooks, which I'll introduce you to in a separate post. I looked through it at lunch today, making notes about which recipes I plan to try first. After lunch, the FedEx guy rang the doorbell with our shipment from US Wellness Meats - pork chops, ham slices, bacon (without nitrates), chicken-apple sausage, beef tri-tip steaks, My House Salt, and raw honey. Although we (Ken, more than me) have known the founder of US Wellness Meats for a long time, this is the first time we've ordered from their website. We ordered more pork than anything else since we have our own beef in the freezer . . . but I did want to sample the tri-tips, a cut we don't have . . . and grass-fed beef has some unique health benefits (compared to grain-fed beef).


Finally, Piper and I are having a "girls night" tonight. I made her homemade dog treats (which I found at Kayte's Kitchen) and we're getting ready to watch Grey's Anatomy. (And yes. . . one of them is shaped like a crown . . . because she is a princess . . . but don't tell Ken!)