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Posts Tagged ‘beef’

  1. Crock Pot Beef Carnitas Tacos

    January 4, 2013 by erinRD

    IMG_2910

    Adapted from Eat Live Run

    1.5 lbs flank steak
    1 yellow onion, chopped
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    1 jalapeño, seeded and chopped

    For spice rub:
    2 teaspoons chili powder
    1 teaspoon cumin
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon cayenne pepper
    1 teaspoon salt
    1/2 teaspoon black pepper

    For serving
    8 corn tortillas
    1 avocado, sliced
    1/4 cup cilantro
    1/2 cup salsa
    2 limes, juiced

    Directions:
    1. Mix together all spices in a small bowl. Rub the spices all over your flank steak and place your steak at the bottom of your crock pot.
    2. Cover the steak with the chopped onions, bell peppers and jalapeño pepper. Turn heat on LOW and cook for 8 hours.
    3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.


    4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime. Serves 8 (2 tacos per serving).

    Nutrition Notes: Flank Steak is a lean cut of meat so chose that cut or any cut that has “sirloin” in the name!

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  2. Beef Barley Soup

    January 3, 2013 by erinRD

    IMG_3163

    Adapted from Gina’s Skinny Recipes

    My husband has been sick lately and when he’s sick he usually asks me to pick up some Campbell’s Beef Barley soup. When he was little, he ate that when he was sick and it’s comforting to him. I decided to make this instead and I think it’s better and healthier than Campbell’s version!

    1 Tablespoon olive oil
    1 pound lean beef round stew meat
    1 cup chopped carrots
    1 cup chopped onions
    1/2 cup chopped celery
    2 cloves garlic, chopped
    3 cups beef broth, low-sodium, fat free
    3 cups water
    salt and pepper, to taste
    2 bay leaves
    3/4 cup dry barley

    Directions:
    1. Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.
    2. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.

    3. Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.
    4. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Serves 5.

    Taste Test: Absolutely delicious! Comforting, warm, easy and yummy!

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  3. Homemade Dog Food

    March 5, 2012 by erinRD

    Our 30 pound bag of Blue Buffalo dog food costs us about $50 and last around 1 1/2 months. I was always curious to see if making homemade dog food was cheaper and easier. With a baby on the way, I’m sure I won’t be able to make this very often but it was really fun and easy to make – and also pretty cheap!

    Not to mention – Keenan LOVES it!

    3 pounds ground beef
    16 ounces mixed vegetables (carrots, corn, peas, green beans), frozen
    1 1/2 cups dried rice, cooked

    Directions:
    1. Sauté beef in a pan until cooked and drain off fat.

    Add mixed veggies to pan with meat and cook for about 5 minutes.


    2. Add in rice and stir to mix.

    That’s it! So easy!

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  4. Blue Cheese Stuffed Burgers

    June 7, 2011 by erinRD

    Heat up the grill.

    I’ve got a good one for you.

    Blue Cheese Stuffed Burgers
    Adapted from Better Homes and Gardens Magazine June 2011


    1 pound ground sirloin
    1 Tablespoon Worcestershire sauce
    1 teaspoon freshly ground pepper
    salt, to taste
    4 Tablespoons blue cheese, crumbled
    1 medium red onion, sliced
    1 cup fresh baby spinach
    4 hamburger buns, whole wheat
    non-stick cooking spray

    Directions:
    1. In a bowl, combine ground sirloin, Worcestershire sauce and ground pepper. Mix to combine.


    2. Divide meat into 8 even patties and place 1 Tablespoon of blue cheese in the center of four of the patties. Top with the remaining four patties and pinch edges to seal.


    3. Spray onion slices with non-stick spray and add salt and pepper to taste.
    4. Place burgers and onions over medium-high heat and grill 5 minutes per side or until no pink remains in the middle. Remove burgers and onions.


    5. Spray inside of buns with non-stick spray and  in the same skillet, place buns in for a few minutes to brown.
    6. Serve burgers on the bun with grilled onions and spinach. Serves 4. (Buns not included in nutritional information since they vary so much in nutritional content)

    Taste Test: The pictures speak for themselves. Deliciousness!

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  5. Pepper Steak

    May 10, 2011 by erinRD

    I’m back from Mexico and had a wonderful time with my friend Patti! This will be a short post because I’m back to work today and still have tons of laundry and unpacking to do! I plan on writing about where we stayed and more details later! The place we stayed at was a foodies’ dream!!

    Pepper Steak
    Adapted from Tasty Kitchen

    1 pound round steak, sliced into thin strips
    1 Tablespoon olive oil
    1 whole medium onion, thinly sliced
    1 whole red bell pepper, thinly sliced
    1 yellow or orange bell pepper, thinly sliced
    1 whole green bell pepper, thinly sliced
    8 ounces button mushrooms, sliced
    1 clove garlic, minced
    1 cup beef broth, low-sodium
    1 Tablespoon soy sauce, low-sodium
    1 Tablespoon corn starch, dissolved into 1/4 cup beef broth
    salt and pepper, to taste
    1 whole green onion, sliced thinly for garnish

    Directions:
    1. Heat the oil over medium-high heat in a large skillet or wok, and stir-fry the meat until browned. Remove and set aside. Add the onion, peppers, garlic and mushrooms and stir-fry until peppers are almost done but tender-crisp (they take the longest time to cook). Remove to a bowl and set aside.


    2. Return the beef to the skillet, and add stock and soy sauce. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes.
    3. When ready to serve, add the veggies back in, turn up heat a bit, and stir in the corn starch mixture. Stir until thickened, about one minute. Season to taste.
    4. Serve over brown rice or bulgur, and sprinkle green onions over the top. Serves 4. (Nutritional information does not include rice).

    Be well!!

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  6. Pot Roast with Porcini Mushrooms

    April 13, 2011 by erinRD

    I made this for dinner when my parents and friend Jess came over. This was the best pot roast I’ve ever had! I didn’t even get a picture of it — it went that fast! Ok truthfully, I forgot but I needed to post this recipe for you guys anyway. It was just amazing!

    Pot Roast with Porcini Mushrooms
    Adapted from Giada De Laurentis

    1 (5-pound) boneless beef chuck roast
    Kosher salt and freshly ground black pepper
    1/4 cup olive oil, divided
    2 onions, chopped
    6 cloves garlic, crushed
    1 cup red wine, such as cabernet sauvignon or pinot noir
    1 (15-ounce) can low-sodium beef broth, plus extra, as needed
    1 ounce dried porcini mushrooms
    1 large sprig fresh rosemary, leaves removed and chopped
    6 sprigs fresh thyme, leaves removed and chopped
    3-4 carrots chopped

    Directions:
    1. Preheat the oven to 350 degrees F.
    2. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
    3. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes.


    4. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms.


    5. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed. Add in carrot with about 30 minutes remaining.
    6. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices.
    7. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
    8. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Serves 8.

    I served it with roasted asparagus and fingerling potatoes!

    Just so pretty!

    Nutrition Notes:  Porcini mushrooms are high in riboflavin and contain as much fiber as 1 medium tomato.  They are also a good source of niacin, pantothenate and copper. While medicinal mushrooms have been used in China and Japan for more than 3,000 years to boost immunity and fight diseases such as cancer, only in the last decade has their power begun to be recognized in the United States. A number of compounds in mushrooms have been found to stimulate the function of the immune system, inhibit tumor growth and boost intestinal flora.  Particularly, mushroom substances called terpenoids help kill bacteria and viruses and exert anti-inflammatory effects.

     

    Taste Test: Like I said before – the best pot roast I’ve ever had! Porcini mushrooms have an earthy and nutty flavor and have a concentrated flavor and mushroom aroma that is excellent in Risotto, soups, and some amazing sauces. So delicious!

    Enjoy!

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  7. Beef Potato Quinoa Soup

    February 12, 2011 by erinRD

    I love having weekends with nothing to do. Usually I end up in the kitchen cooking, baking and experimenting with recipes and things. This weekend is extra great since a local radio station is playing 90s music all weekend! Yeees! I love that music – takes me back to high school. I’m currently in my kitchen singing to Pearl Jam, Cake, Garbage, Nirvana, The Verve, and Savage Garden.

    Let’s get on to the FOOD!

    Beef Potato and Quinoa Soup
    Adapted from Laylita’s Recipes

    2 teaspoon olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 can (15oz) fire roasted diced tomatoes
    1 teaspoon cumin
    1/2 teaspoon paprika
    1/4 teaspoon ground white pepper
    1/4 cup fresh chopped cilantro, divided
    1/2 lb beef, cubed beef tenderloin
    8 cups beef broth
    1 carrot, peeled and sliced
    2 medium potatoes, cubed
    1 cup quinoa, dry
    salt and pepper to taste

    Directions:
    1. Saute oil in a large pot, add onion and garlic and sauté until soft over medium heat, about 3 minutes.
    2. Add diced tomato, cumin, paprika, white pepper, 1/8 cup cilantro and cook another 2 minutes. Add beef, broth, carrot and bring to a boil.
    3. Cover and simmer on low about 1-1/2 hours, until meat is tender.
    4. Add potato and quinoa and cook an additional 45 minutes on low. Add remaining chopped cilantro and serve.

    Nutrition Notes: Quinoa (pronounced keen-wah) is not technically a grain like most may think, it is a seed and actually a relative of green leafy vegetables like spinach and swiss chard. Not only is quinoa a complete protein (contains all 9 essential amino acids) it’s also high in fiber, manganese, copper, riboflavin (vitamin B2) and iron. If you are prone to headaches, adding magnesium rich foods can help relax blood vessel constriction. Magnesium can also help reduce hypertension and help with heart arrhythmia’s. Use quinoa in place of rice in any recipe to add more protein and nutrients.

    Taste Test: Latin American dishes are always filled with tons of unique flavors and this one is no exception. Perfect on a cold winter night!

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    Basic Quinoa

    It is recommended that you soak and rinse the seeds well before cooking. Once cooked the seeds expand about 4 times their original size, so 1 cup of uncooked quinoa seeds yields about 4 cups cooked quinoa. Preparation is simple: 1 cup quinoa takes 2 cups water or broth and is done in about 15 minutes.

    Directions:
    1. Wash quinoa and add to a medium saucepan.
    2. Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed. You will know when they are cooked when they are fluffy and you see a small white thread around each seed.
    3. Fluff with a fork. You can store it in the refrigerator for 3 or 4 days and reheat in the microwave.

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