In my quest to use our freezer stash of beef, tonight's dinner was lasagna. The grocery store didn't have the gluten free DeBoles noodles I've had great luck with before, so I took a chance on another brand--and won't do that again.
Tinkyada brown rice pasta lasagna noodles came out of the box semi-broken, were pain to cook (DeBoles are no-boil), and then proceeded to further fall apart afterward. And I even undercooked them a bit to account for oven time! I had to piece them together like a puzzle in the pan, and ended up short on the top layer because some stuck together. It was not a great end to my annoying stressful day.
However, the little guy *loved* it, which is so rare these days (yes, even if you start your kids eating healthfully, they CAN and likely WILL become picky eaters at some point!), and The H and I enjoyed it as well. We have half the 13x9 left for lunch on Sunday, so overall I suppose it turned out ok. We served this with roasted broccoli, which is always a win in my book.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Friday, February 15, 2013
Sunday, January 6, 2013
Happy new year-and-a-week!
Let's not even pretend that I'm resolving to be one of those bloggers who delivers a post a day with thirty six photos and a printable recipe or three. Some days I think I'd like to be, or at least be able to promise a few posts on a regular basis, but realistically, it's not going to happen. My new job, while never demanding more than 10 on-site hours of my week, is more time consuming than it appeared at first, partly due to the fact that it's not very close to home. My meal planning has fallen severely behind, and while we haven't resorted to fast food every other night with takeout pizza in between, I know I can do better. Here's what's on our plates this week:
Saturday - beef with broccoli. We bought another half-of-a-half of cow this winter. Moo.
Sunday - homemade-ish GF pizza with olives, mushrooms, and local beef pepperoni
Monday - possibly dinner with my parents
Tuesday - quinoa-and-bean stuffed bell peppers
Wednesday - chicken and artichoke pasta, I think...
Thursday - pancake night for The H and the little guy while I'm at running/yoga
Friday - TBD
This week, if I can find a store selling kale, I plan to buy a bunch or two and make some of my beloved kale-quinoa for my lunches. Leftovers have gone over surprisingly well lately, which leaves space in the fridge for marinating meat and a container of cooked grains (brown rice or quinoa, most likely) to help pull together a quick meal. In my spare time (can I get an LOL?) I intend to browse through old posts to see just what in the world we did with all this beef last time.
Happy new year! Thanks for reading.
Saturday - beef with broccoli. We bought another half-of-a-half of cow this winter. Moo.
Sunday - homemade-ish GF pizza with olives, mushrooms, and local beef pepperoni
Monday - possibly dinner with my parents
Tuesday - quinoa-and-bean stuffed bell peppers
Wednesday - chicken and artichoke pasta, I think...
Thursday - pancake night for The H and the little guy while I'm at running/yoga
Friday - TBD
This week, if I can find a store selling kale, I plan to buy a bunch or two and make some of my beloved kale-quinoa for my lunches. Leftovers have gone over surprisingly well lately, which leaves space in the fridge for marinating meat and a container of cooked grains (brown rice or quinoa, most likely) to help pull together a quick meal. In my spare time (can I get an LOL?) I intend to browse through old posts to see just what in the world we did with all this beef last time.
Happy new year! Thanks for reading.
Wednesday, May 11, 2011
Mildly Meaty Monday
Score another win for Branny Boils Over. As I was wracking my brain to come up with a meal plan for the week, I scooted over to my Google Reader for inspiration. And there I saw Beef and Bean Fajitas--the perfect way to get me out of the "chicken and blank" rut I found myself in.
Because I didn't have quite the amount of beef called for (I wanted to use up some leftover steak from Saturday rather than thawing a whole new hunk of cow), I added some baby portobello mushrooms and sliced bell pepper to make up the rest of the weight; thus, mildly meaty Monday. I'll let Branny's recipe and original source speak for themselves; other than these extra fillers I didn't change a thing about the meal.
I served mine on a whole grain tortilla (with some faux sour cream--organic yogurt, strained through cheesecloth for about half an hour) and The H's on the last few corn tortillas from this meal. The little guy is not a fan of steak, so I made him a cheese quesadilla on the same kind of wrap I used, and he ate his black beans on the side. We each also had an ear of corn on the cob--super sweet!
We finished the meal with some of the biggest strawberries I've ever seen. My son, a notorious berry-fiend, couldn't finish two!
Because I didn't have quite the amount of beef called for (I wanted to use up some leftover steak from Saturday rather than thawing a whole new hunk of cow), I added some baby portobello mushrooms and sliced bell pepper to make up the rest of the weight; thus, mildly meaty Monday. I'll let Branny's recipe and original source speak for themselves; other than these extra fillers I didn't change a thing about the meal.
Thursday, April 21, 2011
Beef & Snow Pea Stir-Fry
Ever since we bought a half-of-a-half of beef this past winter, I've been thrilled to find new clean-eating ways to use it. This stir-fry from Clean Eating Magazine (March 2011) appeared in front of me at just the right time!
Beef, Snow Pea, and Shiitake Stir-Fry
from Clean Eating Magazine, Vol. 4, Issue 3
serves 4
1 cup brown rice
12 oz top sirloin beef, trimmed of fat and sliced into 1/2-inch thick pieces
1/4 tsp sea salt
1 tsp Chinese five-spice powder
1/4 cup low-sodium tamari sauce (if you are gluten-free, make sure your sauce is, too!)
1/4 cup water
2 tsp tapioca starch (I used arrowroot powder)
1 Tbsp raw honey, local if you can find it
1 Tbsp coconut oil, divided
2 cups sugar snap or snow peas
2 cups small fresh shiitake mushrooms, stems removed (I used baby portobellos)
2 cloves garlic, chopped
2 tsp grated fresh ginger root
8 sprigs fresh cilantro (optional--for garnish, or chop and add to dish before serving)
1. Cook rice according to package directions; while it is cooking, prepare the rest of the meal.
2. In a medium bowl, combine beef, salt, and five-spice powder until evenly coated; set aside.
3. In a small bowl, whisk tamari, tapioca starch, honey, and 1/4 cup water; set aside.
4. Using a large nonstick skillet or wok, heat half of the coconut oil on medium-high heat. Add beef and cook, stirring often, for 1 minute. Transfer beef to a clean large bowl. Add remaining half-tablespoon of oil to wok, followed by peas, mushrooms, garlic, and ginger. Saute 2-3 minutes or until peas are crisp-tender. Add veggies to beef bowl.
5. Heat tamari mixutre in the wok over medium-high heat and cook, stirring constantly, until thickened--about 30 seconds. Return beef and veggies to wok and stir to coat.
6. Divide cooked rice between serving bowls and top each portion with beef-veggie mixture. Garnish with cilantro sprigs and serve hot.
I've mentioned before that soy sauce is not one of my favorite flavors, and it is fairly prominent in this dish, so next time I make it I will decrease that slightly; perhaps using some beef broth in its place would lend a rich, but not as salty, flavor.
Beef, Snow Pea, and Shiitake Stir-Fry
from Clean Eating Magazine, Vol. 4, Issue 3
serves 4
1 cup brown rice
12 oz top sirloin beef, trimmed of fat and sliced into 1/2-inch thick pieces
1/4 tsp sea salt
1 tsp Chinese five-spice powder
1/4 cup low-sodium tamari sauce (if you are gluten-free, make sure your sauce is, too!)
1/4 cup water
2 tsp tapioca starch (I used arrowroot powder)
1 Tbsp raw honey, local if you can find it
1 Tbsp coconut oil, divided
2 cups sugar snap or snow peas
2 cups small fresh shiitake mushrooms, stems removed (I used baby portobellos)
2 cloves garlic, chopped
2 tsp grated fresh ginger root
8 sprigs fresh cilantro (optional--for garnish, or chop and add to dish before serving)
1. Cook rice according to package directions; while it is cooking, prepare the rest of the meal.
2. In a medium bowl, combine beef, salt, and five-spice powder until evenly coated; set aside.
3. In a small bowl, whisk tamari, tapioca starch, honey, and 1/4 cup water; set aside.
4. Using a large nonstick skillet or wok, heat half of the coconut oil on medium-high heat. Add beef and cook, stirring often, for 1 minute. Transfer beef to a clean large bowl. Add remaining half-tablespoon of oil to wok, followed by peas, mushrooms, garlic, and ginger. Saute 2-3 minutes or until peas are crisp-tender. Add veggies to beef bowl.
5. Heat tamari mixutre in the wok over medium-high heat and cook, stirring constantly, until thickened--about 30 seconds. Return beef and veggies to wok and stir to coat.
6. Divide cooked rice between serving bowls and top each portion with beef-veggie mixture. Garnish with cilantro sprigs and serve hot.
I've mentioned before that soy sauce is not one of my favorite flavors, and it is fairly prominent in this dish, so next time I make it I will decrease that slightly; perhaps using some beef broth in its place would lend a rich, but not as salty, flavor.
Thursday, February 24, 2011
Steak Salad
This is a nice, fancier-than-ordinary meal for a weeknight. With a glass of wine (well-chilled pinot grigio, to be exact) it hits the "TGIF!" spot just right, without having to deal with the lines and sodium content of a restaurant meal.
One of my favorite parts of this meal was the dressed vegetables that go on top of the salad. I told The H that I'd like to serve those as a side to another meal sometime, never mind the rest of the salad! Although very good, this is a bit time consuming--not one to try last minute.
Grilled Steak and Potato Salad
slightly modified from this recipe on allrecipes.com
serves 4
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
2 tsp minced garlic (I used 2 large cloves)
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp granulated sugar (or clean substitute of your choosing)
1/2 cup olive oil
1 1/2 pounds small red potatoes, scrubbed and quartered
1 lb boneless sirloin, NY strip, or Delmonico steak
1/2 lb fresh green beans
1 red bell pepper, seeded and sliced thinly
1/2 lb white mushrooms, washed and sliced
1/2 small red onion, thinly sliced (I left this out)
1 pint cherry or grape tomatoes, washed and halved (I left these out)
Salad greens of your choice
1. Whisk together vinegar, mustard, garlic, salt, thyme, pepper, sugar, and oil. Place beef in a shallow dish and pour 1/3 of the marinade over. Turn to coat. Marinate at least 30 minutes.
2. Place potatoes in large pot and cover with cold water; add a palmful of salt. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain potatoes and place in a large bowl; pour half the remaining dressing over and stir gently to coat.
3. Microwave beans on high power for 2 minutes, or until just tender. Add to potatoes, along with mushrooms, bell pepper, onion, and tomatoes (if using).
4. Prepare grill pan, cast iron skillet, or broiler for cooking the steak. Remove steak from marinade, discarding the remaining marinade, and cook until desired doneness is reached. Let rest 5 minutes before slicing against the grain into thin strips.
5. Arrange salad greens among four plates. Top each serving with potato-vegetable mixture and a portion of sliced steak. Drizzle with remaining dressing.
I was so busy in the kitchen that I didn't know what the little guy was up to until The H brought me some pictures:
That's the hazard of keeping fresh fruit (sort of) within small hands' reach!
One of my favorite parts of this meal was the dressed vegetables that go on top of the salad. I told The H that I'd like to serve those as a side to another meal sometime, never mind the rest of the salad! Although very good, this is a bit time consuming--not one to try last minute.
Grilled Steak and Potato Salad
slightly modified from this recipe on allrecipes.com
serves 4
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
2 tsp minced garlic (I used 2 large cloves)
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp granulated sugar (or clean substitute of your choosing)
1/2 cup olive oil
1 1/2 pounds small red potatoes, scrubbed and quartered
1 lb boneless sirloin, NY strip, or Delmonico steak
1/2 lb fresh green beans
1 red bell pepper, seeded and sliced thinly
1/2 lb white mushrooms, washed and sliced
1/2 small red onion, thinly sliced (I left this out)
1 pint cherry or grape tomatoes, washed and halved (I left these out)
Salad greens of your choice
1. Whisk together vinegar, mustard, garlic, salt, thyme, pepper, sugar, and oil. Place beef in a shallow dish and pour 1/3 of the marinade over. Turn to coat. Marinate at least 30 minutes.
2. Place potatoes in large pot and cover with cold water; add a palmful of salt. Bring to a boil and cook until fork-tender, 12-15 minutes. Drain potatoes and place in a large bowl; pour half the remaining dressing over and stir gently to coat.
3. Microwave beans on high power for 2 minutes, or until just tender. Add to potatoes, along with mushrooms, bell pepper, onion, and tomatoes (if using).
4. Prepare grill pan, cast iron skillet, or broiler for cooking the steak. Remove steak from marinade, discarding the remaining marinade, and cook until desired doneness is reached. Let rest 5 minutes before slicing against the grain into thin strips.
5. Arrange salad greens among four plates. Top each serving with potato-vegetable mixture and a portion of sliced steak. Drizzle with remaining dressing.
I was so busy in the kitchen that I didn't know what the little guy was up to until The H brought me some pictures:
That's the hazard of keeping fresh fruit (sort of) within small hands' reach!
Saturday, February 19, 2011
Mustard-Marinated Beef
Tonight's dinner was brought to you by the game "Rummage in the freezer 'til you find something that won't take too long to thaw, marinate, and cook.. ready? Go!" Aaand we have a winner!
A quick allrecipes.com search led me to this recipe, which I modified a bit (shocker, I know). We served it over brown rice, with roasted garlic-lemon broccoli on the side. Here is my version.
Mustard-Marinated Beef
modified from this recipe
serves 4
1 lb sirloin steak, sliced against the grain into thin strips
1/4 cup Worcestershire sauce (some brands contain HFCS--read the labels!)
1/4 cup balsamic vinegar
2 Tbsp olive oil, plus 1 Tbsp for the pan later
2 Tbsp (two big squirts) prepared yellow mustard
Freshly ground black pepper to taste
Brown rice
1. In a shallow dish, whisk together Worcestershire, balsamic vinegar, 2 Tbsp olive oil, mustard, and pepper. Place steak strips into mixture and marinate at least 30 minutes.
2. Cook rice according to package directions.
3. Heat a medium skillet (cast iron works great!) over medium-high heat and add the remaining 1 Tbsp olive oil. Swirl the pan to coat the bottom. Add marinated steak strips to pan; discard unused marinade. Cook steak 3-5min per side, or to your desired doneness. Serve over hot cooked rice.
Next time I make this, I will double the recipe to make sure we have leftovers for lunches. The beef was very tender and flavorful. The original recipe calls for onion, which I didn't have, but I can see how it would be a tasty addition to this dish, perhaps even with a sliced bell pepper.
A quick allrecipes.com search led me to this recipe, which I modified a bit (shocker, I know). We served it over brown rice, with roasted garlic-lemon broccoli on the side. Here is my version.
Mustard-Marinated Beef
modified from this recipe
serves 4
1 lb sirloin steak, sliced against the grain into thin strips
1/4 cup Worcestershire sauce (some brands contain HFCS--read the labels!)
1/4 cup balsamic vinegar
2 Tbsp olive oil, plus 1 Tbsp for the pan later
2 Tbsp (two big squirts) prepared yellow mustard
Freshly ground black pepper to taste
Brown rice
1. In a shallow dish, whisk together Worcestershire, balsamic vinegar, 2 Tbsp olive oil, mustard, and pepper. Place steak strips into mixture and marinate at least 30 minutes.
2. Cook rice according to package directions.
3. Heat a medium skillet (cast iron works great!) over medium-high heat and add the remaining 1 Tbsp olive oil. Swirl the pan to coat the bottom. Add marinated steak strips to pan; discard unused marinade. Cook steak 3-5min per side, or to your desired doneness. Serve over hot cooked rice.
Next time I make this, I will double the recipe to make sure we have leftovers for lunches. The beef was very tender and flavorful. The original recipe calls for onion, which I didn't have, but I can see how it would be a tasty addition to this dish, perhaps even with a sliced bell pepper.
Sunday, February 6, 2011
Half of a half is...
a LOT! If you're talking about a cow, that is.
What you see here (in very poor lighting, yes--it was almost 10pm) is our "half of a half" of a cow, raised by a friend's family, processed locally, and picked up last night. I'd say we're pretty set in terms of beef for quite a while.
These boxes--three total, but one broke--contained the following cuts and quantities:
Burger patties - 9 two-pound packages (1/3lb patties)
Chuck roasts - 7 (huge!)
Cubed round steak - 5
Delmonico - 4
Ground beef - 19 one-pound packages
New York strip steaks - 3
Rump roast - 1
Sirloin steaks - 6
Sizzler steaks - 2
Tenderloin - 3
I can't believe it all fit into our little chest freezer! Now I just have to figure out a way to use all this meat and not get sick of it. In other news, our grocery bill will likely go down, thanks to this one-time investment. I'm excited to head up to the corner and spend some time at Ken's Fruit Market picking out produce to go with all this beef! There's a certain steak-and-potato salad I've had my eye on...
These boxes--three total, but one broke--contained the following cuts and quantities:
Burger patties - 9 two-pound packages (1/3lb patties)
Chuck roasts - 7 (huge!)
Cubed round steak - 5
Delmonico - 4
Ground beef - 19 one-pound packages
New York strip steaks - 3
Rump roast - 1
Sirloin steaks - 6
Sizzler steaks - 2
Tenderloin - 3
I can't believe it all fit into our little chest freezer! Now I just have to figure out a way to use all this meat and not get sick of it. In other news, our grocery bill will likely go down, thanks to this one-time investment. I'm excited to head up to the corner and spend some time at Ken's Fruit Market picking out produce to go with all this beef! There's a certain steak-and-potato salad I've had my eye on...
Saturday, October 9, 2010
He did it again!
The H, that is... he made dinner again! This time it was a Clean Eating Magazine recipe that he started on (the mag was open on the kitchen counter) while I was at the grocery store. Pretty nice, huh? :)
We modified the recipe into a sort of "Mexican beef lasagna" rather than the chicken enchiladas it is written for. I had planned it this way to use up the last pound of local-farm ground beef and the massive stack of corn tortillas I'd bought and frozen.
Unbelievably Delicious Low-Fat Enchiladas
from Clean Eating Magazine, Nov/Dec 2010
serves 5
5 medium whole-wheat tortillas (5-6" each)
1 cup shredded extra sharp low-fat cheddar cheese
Fresh cilantro or parsley, chopped, for garnish
Chicken mixture:
3 cups shredded or chopped cooked chicken breast
4 oz green chiles, chopped
1 tsp hot sauce
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt
Sauce:
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper
1. Preheat oven to 350*.
2. Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
3. Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
4. Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.
Nutritional information per 1-enchilada serving:
Calories - 350
Fat - 7g
Carbs - 36g
Fiber - 4.5g
Sugars - 6g
Protein - 37g
Sodium - 561mg
Cholesterol - 76mg
We modified the recipe into a sort of "Mexican beef lasagna" rather than the chicken enchiladas it is written for. I had planned it this way to use up the last pound of local-farm ground beef and the massive stack of corn tortillas I'd bought and frozen.
Unbelievably Delicious Low-Fat Enchiladas
from Clean Eating Magazine, Nov/Dec 2010
serves 5
5 medium whole-wheat tortillas (5-6" each)
1 cup shredded extra sharp low-fat cheddar cheese
Fresh cilantro or parsley, chopped, for garnish
Chicken mixture:
3 cups shredded or chopped cooked chicken breast
4 oz green chiles, chopped
1 tsp hot sauce
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt
Sauce:
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper
1. Preheat oven to 350*.
2. Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
3. Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
4. Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.
Nutritional information per 1-enchilada serving:
Calories - 350
Fat - 7g
Carbs - 36g
Fiber - 4.5g
Sugars - 6g
Protein - 37g
Sodium - 561mg
Cholesterol - 76mg
Wednesday, June 16, 2010
Fajitas and freezer meals
Last month, I ordered a flank steak from our local co-op with the intent of making fajitas with it. I had seen a recipe in Clean Eating Magazine, and I was hoping to replicate it. Too bad once the meat was thawed, the recipe was nowhere to be found. So I made one up (why are you not surprised?) using this recipe from Chef Mommy and this one from allrecipes.com.
The cut of meat was so big that I had enough for two meals. And since I bought enough peppers and onions for at least that many, I decided to make a batch of fajitas to freeze. I always *mean* to cook one/freeze one, but it usually never happens. Today, I got to change that! The portobello caps I bought on Sunday also got sliced up, intending to supplement the meat, but once I discovered just how big it was (it was folded in half in the freezer pack) and saw I had enough for two full recipes, I quickly got out a third freezer bag and made a batch of vegetarian fajitas--portobellos, peppers, and onions. Perfect!
Once the marinade was mixed up (I had about 2 cups) I simply poured it into each bag, shook it all around, then laid the two extra on a plate to be placed in the freezer.
These were not as powerfully flavorful as I would have hoped, but still very good. Adding some Frank's RedHot to each serving gave them some extra oomph. Next time I'll add it to the marinade.
I'm so excited that I have two (nearly) ready-made meals stashed away!
Tuesday, May 18, 2010
A meaty month
Apparently May is "meat month" here in our household. The H has been asking for beef burgers lately, but I keep holding him off by making burgers out of beans and/or ground chicken. We've been filling in our menu with co-op bacon/pancetta, Canadian turkey bacon, the dregs of meat I've frozen from other meals, and protein alternatives like eggs or the quinoa in our stuffed peppers last night.
The last time I cooked actual chicken breasts is when I made these beauties more than two weeks ago. I have been wanting to hit up a local farm retail store, which I finally did with the little guy on Monday. There we stocked up with five packages of 1/3 pound beef burgers (a total of 5 pounds, or 15 pre-made patties), two pounds of ground turkey breast, and about 4 pounds of boneless, skinless chicken breast.
Tomorrow is co-op pickup night, so I just logged in to remind myself what I ordered this time--and there I saw one package of 1/4lb beef burgers (oops), a pound of stew beef, and two pounds of flank steak. Looks like lots of grilling in our future!
Speaking of which, I grilled up a package of the 1/3lb patties tonight after running. Oh.My.Goodness. I wanted to keep eating long after my patty--topped with cheddar, mustard, ketchup, and sliced pickle on an HFCS-free wheat bun--was gone. On the side, we polished off a personal watermelon and some tomato-feta-balsamic vin salad. Fantastic!
Thursday, December 10, 2009
Beef stew and apple crisp
Yesterday was a snowy, blowy day here on the west side of the mitten state, a perfect day for beef stew in the slow cooker. As I was putting this together, I realized that the majority of the ingredients came from our co-op. Perfect! I'm trying to transition our household to eating more local food vs. grocery store stuff, so this meal was ideal. And it was tasty, too. I think The H had three bowls at dinner, and took leftovers for lunch today.
Co-Op Beef Stew
1lb beef stew meat, cubed (co-op!)
Red wine, for deglazing pan
6 small carrots, scrubbed and sliced (co-op!)
2 onions, peeled and diced (co-op!)
4 potatoes, washed and cubed (co-op!)
Canned tomatoes
Zucchini, diced
4oz fresh sliced mushrooms
Worcestershire sauce, about 1 Tbsp
Black pepper and sea salt, to taste
Beef stock or broth, about 2 cups
Prepare potatoes, carrots, and and place into olive-oiled slow cooker crock. Add tomatoes. Brown cubes of beef with a few cloves of minced garlic, and add to crock. Deglaze pan with about 1/2 cup red wine; bring to a boil, get all the brown bits off the bottom of the pan, and add the wine to the slow cooker. Pour in beef stock. Season with salt, pepper, and Worcestershire (hot sauce, like Frank's, would probably be good in here, too). Cover the crock and cook on low for 6-8 hours or until potatoes are tender. Add the sliced mushrooms and zucchini for the last hour of cooking. Thicken with a cornstarch-water mixture if desired. We left it brothy per The H's request.
Dessert was an oatmeal apple crisp made with co-op Ida Red apples. It was delicious! I used this recipe from allrecipes.com with very few modifications. For example, I used turbinado sugar instead of white, added nutmeg to the apples, and walnuts to the crumble topping/crust. Instead of straight butter, I used Smart Balance 50/50 blend. It was a perfectly sweet, homemade end to our chilly winter day.
Subscribe to:
Posts (Atom)
