Beef and Broccoli

I have a serious thing for broccoli. This serious thing makes it tough for me to eat any type of Chinese or Asian or Japanese or Thai food that doesn't contain broccoli.

For a long time, we made a beef and broccoli recipe from the back of a soup can. The flavor was great, but the meat always turned out really tough - almost inedible.

Enter a beef and broccoli recipe from Steamy Kitchen.

Beef and Broccoli
Taken from Steamy Kitchen

Makes 3 generous servings (or 4 normal-sized servings)
Takes less than 30 minutes to make

 

3/4 lb flank steak, sliced thinly across the grain

3/4 lb broccoli florets, blanced

2 Tbsp high-heat cooking oil

2 cloves garlic, very finely minced

1 tsp cornstarch, dissolved in 1 tablespoon water

 

For the beef marinade
2 tsp soy sauce
2 tsp Chinese rice wine (or dry sherry)
1 tsp cornstarch
1/4 tsp freshly ground black pepper

For the sauce
2 Tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 Tbsp soy sauce
1/4 C chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli, and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

My Notes:
This is totally delicious - totally delicious. Resist the temptation to double to sauce. It is necessary.

Beef and Vegetable Soup

My mom makes amazing beef vegetable soup. It cooks for hours and hours and involves soup bones and dumplings and tons of work. I was looking for the same taste without the time commitment when I came across this recipe.

Adapted from Cook's Illustrated

Prep and Cook Time: about 60 minutes
Makes 6 servings

1 lb sirloin tip steak, trimmed of fat and cut into 1/2" pieces
2 Tbsp soy sauce
1 tsp vegetable oil
1 lb mushrooms, quartered
1 lrg onion, chopped (about 1 1/2 C)
2 Tbsp tomato paste
1 clove garlic, minced (about 1 tsp)
1/2 C red wine
4 C beef broth (low sodium)
1 3/4 C chicken broth (low sodium)
4 medium carrots, cut int 1/2" pieces (about 2 C)
2 medium ribs celery, cut into 1/2" pices (about 3/4 C)
1 C frozen peas, thawed
1 C frozen corn, thawed
about 1 C home style extra-wide egg noodles, uncooked
3 bay leaves
1 Tbsp unflavored gelatin (powdered)
1/2 C cold water
2 tsp dried parsley leaves

Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on the pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.

Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

Add beef broth, chicken broth, carrots, celery, peas, corn, bay leaf, noodles, and browned mushrooms and onion; bring to a boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.

When soup is finished, turn off heat. Remove bay leaves. Add gelatin mixture and stir until completely dissolved, Stir in parsley, adjust seasoning with salt and pepper, and serve.

My Notes:
This was delicious! We actually had it for dinner with a salad and some bread. It would also be great with potatoes in place of the noodles. The directions suggest 10 oz of red-skinned potatoes cut into 1/2" pieces (2 C) to be added during the last 15 minutes of cooking. Frozen green beans would also be a nice addition in place of the peas.

Sloppy Joes

Sloppy Joes of my childhood always had crunched potato chips on top. Sloppy Joes of my recent life are always made with ground turkey. I picked this just because I was looking for something different.

Taken from Pioneer Woman Cooks

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

1 Tbsp butter
1 lb ground beef
1/4 whole large onion, diced
1/2 large green bell pepper, diced
3 cloves garlic minced
3/4 C ketchup
1/2 C water
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp red pepper flakes
Worcestershire sauce, to taste
1 Tbsp tomato paste
Salt and ground papper, to taste
Rolls, for serving

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste and Worcestershire. Taste and adjust seasonings as needed.

Spoon meat mixture over the rolls.

My Notes:
These were really delicious and easy to make. They actually tasted really similar to Manwhich.

Short Rib Pasta Sauce

I love pasta. Sigh.  I prefer my pasta with meat sauce. As much as I love any one of my favorite bolognese sauces and as much as I don't mind browning some ground beef and adding it to a jar of sauce, I do get tired of the same thing again and again. That's what attracted me to this recipe. I was looking for something different to pour over my carbs.

 

Short Rib Pasta Sauce

Taken from Giada de Laurentiis

Makes 4 to 6 servings

Prep time: less than 20 minutes

Cook time: 3 hours

3 Tbsp olive oil

2 oz chopped pancetta or bacon (about 1/2 C)

2 1/2 lb beef short ribs

Salt and pepper, to taste

1/4 C flour

1 medium onion, chopped

1 carrot, chopped

1/2 C fresh parsley leaves, chopped

2 cloves garlic, chopped

1 (14 oz) can tomatoes (whole or diced)

1 Tbsp tomato paste

1/2 tsp dried rosemary leaves

1/2 tsp dried thyme

1/2 tsp dried oregano

3 bay leaves

2 1/2 C beef broth

3/4 C red wine

1 pound fresh pasta (linguine or fettuccine)

4 to 6 tsp shaved bittersweet chocolate

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.

Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.

Using a slotted spoon, remove the pancetta from the pan and set aside.

Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil.

Reduce the heat and simmer, covered, for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and a half, stirring occasionally.

Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot.

Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta.

Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

My Notes:
I made this the first time last fall. It took me forever and a consultation with the butcher to figure out that short ribs were, in fact, beef and not pork. Brad and I both liked it last fall and we liked it again this fall.

Hawaiian Burgers

It was hot today - like Indian Summer hot. It wasn't sunshiney or bright blue - just hot. A day like today calls for something that tastes like summer.

1 can (20 oz) unsweetened crushed pineapple

1 tsp pepper

1/4 tsp salt

1 1/2 lbs lean ground beef

1/4 C reduced sodium soy sauce

2 Tbsp ketchup

1 Tbsp white vinegar

2 tsp garlic powder

1/4 tsp red pepper flakes

18 miniature whole wheat bungs

Baby spinach leaves

3 center-cut bacon strips, cooks and crumbled

Swiss cheese, 6 slices

Drain pineapple, reserving juice and 1 1/2C pineapple. In a large bowl, combine 3/4 C reserve crushed pineapple, pepper, and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11 x 7" dishes.

In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes, and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 4 - 5 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Melt small amount of cheese on top of each burger.

Grill buns, uncovered for 1- 2 minutes or until toasted. Serve burgers on buns with spinach, pineapple, and bacon.

My Notes:

These were good, but a lot of work. Next time, I might use the same recipe to make regular burgers. I'm a little hesitant, though, because I'm not sure they would stay together. The addition of the pineapple made the small burgers crumbly; I'm not sure what effect it would have on regular burgers.

Week 52: Spaghetti Bolognese

I adore pasta and am always searching for a new favorite sauce. I have several favorite bolognese recipes. They each require a mixture of different meats. I was drawn to this one because it only requires beef.

Prep Time: 30 minutes
Cook Time: 2 hours
Makes 8 generous servings

1/4 C olive oil
1/4 C butter
1 1/2 C grated carrots
1 large red onion, diced
2 lb ground beef
2 Tbsp dried oregano
2 Tbsp dried basil
1 can (6 oz) tomato paste
5 cloves garlic, minced
1 - 2 C red wine
2 Tbsp Worcestershire
2 cans (28 oz each) whole tomatoes
1 C milk
Salt and pepper, to taste
Parmesan cheese, for serving
Favorite pasta noodles, for serving 

Heat oil and melt butter in a large Dutch oven over medium heat. Add grated carrots and onions and cook for a few minutes. Add the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add oregano and basil. When the meat is browned and combined with other ingredients, add tomato paste and let it heat. Add garlic and stir to combine.

Add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 2 hours.

Serve with pasta and a generous sprinkling of Parmesan cheese.

My Notes:
This was really greasy. The grease actually cooked to the top of the sauce after the two hours of simmering and was difficult to combine back into the actual finished product. Next time, I might use just the 1/4 C olive oil and skip the butter. Or, maybe I'll just use the butter and skip the olive oil. Skipping the butter sounds like insanity.

Week 51: Crock-pot Beef Roast

I know. It's summer. This is totally not a summer meal. I wanted some comfort food, though, and this is a comfort food meal that did not require turning on the oven.

Taken from Natalie (Perrys' Plate) on Tasty Kitchen

Prep time: 10 minutes

Cook time: 8 hours

Servings: 6

1 whole beef roast (1 1/2 to 2 lb)

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C beef broth

1/4 C soy sauce

4 cloves garlic, chopped

1/2 tsp crushed red pepper flakes

2 Tbsp freshly squeezed lemon juice

Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours.

Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles.

My Notes:
This turned out great. It was super-easy and very tasty.

Week 50: Stuffed Zucchini

Zucchini is my favorite summer vegetable. This meal started with a recipe from Cooking Light. I bought all the ingredients and was ready to go. . . until I found a similar recipe on Annie's Eats. I ended up combining the two to make the meal below.

Makes 5 - 6 servings
Prep time: 40 minutes
Cook time: 40 minutes

5 zucchini (each about 6" long) OR 3 zucchini (each about 12" long)
1 Tbsp olive oil
1/2 C onion, chopped
3 cloves garlic, minced
1/2 C mushrooms, chopped
1 (10 oz) package frozen spinach, thawed and drained
1 lb ground beef
1/4 C dry white wine
2 -3 tomatoes seeded and diced OR 14.5 oz can diced tomatoes, drained
1/4 C chopped fresh basil
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
3/4 C shredded Parmesan cheese
3.5 oz feta
2 eggs, lightly beaten
1/2 tsp seasoned salt
1/2 tsp pepper

Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about 1/4" thick. Reserve and chop about half of the zucchini insides.

 Heat olive oil in a medium skillet over medium-high heat. Saute onions and garlic until tender, about 4 - 5 minutes. Add mushrooms, reserved zucchini, and spinach. Saute until the mushrooms are tender, about 4 - 5 minutes. Dump into a bowl and set aside.

In the same skillet, cook and crumble ground beef over medium-high heat. Drain any accumulated fat and/or liquid. When beef is browned, stir in vegetable mixture. Add wine to the pan along with tomatoes, basil, and rosemary. Cook for several minutes. Remove from heat and set aside to cool.

Preheat the oven to 375 degrees F. Once the meat mixture cools, add the cheese, egg, salt, and pepper. Fill zucchinis with the mixture. Place in a 9 x 13" glass baking dish with 1/4" water in the bottom. Bake uncovered for 35 minutes or until golden brown. Remove from pan and serve immediately.

My Notes:
I will make this again! The flavor was fabulous, and it was very filling. You could easily replace the ground beef with a meat-substitute crumble or couscous to make a vegetarian dish.

Week 49: Lasagna

Lasagna is a Sunday meal - the kind of meal that feeds us on Sunday night and lasts in the fridge for the entire week. We eat it and eat it and eat it until we dream about lasagna and can't possible eat another slice. I'm sharing this with you today in case you need a good meal for Sunday. This way, you have a couple days to plan ahead.

I always used the recipe on the back of the box until I tried Nicky's recipe. I tried this one just to try something new.

Taken from Pioneer Woman Cooks
Prep time: 30 minutes
Cook time: 30 minutes
Makes 12 servings

1 1/2 lb ground beef
1 lb spicy turkey sausage
2 cloves garlic, minced
2 cans (14.5 oz each) whole tomatoes
2 cans (6 oz each) tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
3 C lowfat cottage cheese
2 whole eggs, beaten
1/2 C grated (not shredded) Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb sliced mozzarella cheese
1 package (10 oz) lasagna noodles

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

Meanwhile. . . 

Bring a large pot of water to a boil. Cook lasagna according to package directions.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Once the sauce has finished simmering, assemble the lasagna. Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

My Notes:
This was a nice change of pace from our usual lasagna recipe. Next time, I will cut the meat in half; it was a little meaty for my tastes.

Week 43: Beef Burgers with Mushrooms and Aioli

We decided to buy a quarter of an organic, grass-fed cow recently; we got tons of ground beef. Burgers on the grill seem like as good a way as any to use it up.

Adapted from Giada di Laurentiis 

Makes 3 burgers (1/3 lb each)

1 lb lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

1/2 lb mushrooms, sliced

3 Tbsp olive oil

1/2 C mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

Sliced swiss cheese

4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally

2 C fresh spinach

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 3 (1/2-inch-thick) patties.

Cook the sliced mushrooms in a frying pan on the stove until desired doneness (about 5 minutes).

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend.

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Add one slice of cheese on top of each burger. Leave on grill until cheese is melted. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Place the burgers on the bun and spread mushrooms on top of it. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

My Notes:
I enjoyed these. I can't believe I never thought about using something other than a traditional hamburger bun as a home for a juicy burger.

Week 40: Garlic-Butter Burgers

I'm always looking for a way to make a burger a little more exciting.

Taken from Deen Brothers
Servings: 4
Prep Time: Less than 10 minutes
Cook Time: 10 minutes


1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
Finely grated zest of 1 lemon
2 pounds ground beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 hamburger buns, split and toasted
Tomato slices, Onion slices, Lettuce leaves (optional)
Cheese and Bacon (optional)

 Prepare the grill for medium direct heat or preheat the broiler.

In a small bowl, mash together the butter, parsley, garlic, and lemon zest. Form the mixture into a log, wrap in plastic wrap, and chill in the freezer for 10 minutes.

In a large bowl, mix together the beef, salt, and pepper. Form into 4 patties about 1 inch thick; place on a rimmed baking sheet. Cut a slit 1/2 inch deep into the side of each burger. Cut the butter log into 8 slices; tuck 1 slice into the slit in each burger, pressing it deep into the burger. Pinch the slits closed so the meat totally covers the butter.

Grill or broil the burgers for 7 to 9 minutes for medium rare, turning once. Top the burgers with the remaining butter slices and place in the toasted buns. If desired, top with tomato, onion, and lettuce.

My Notes:
These were great. We will definitely make them again.

Week 35: Shepherd's Pie

I'm not sure what made me want to make this. I'd guess, though, it was the mashed potato topping that sealed the deal. And, the fact that it's another potato recipe. It is, after all, potato week around here.

Shepherd's Pie
Taken from Everyday Food
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4

1 lb baking potatoes (peeled and sliced)
Salt and Pepper
1/2 Tbsp vegetable oil
3 medium carrots, halved and thinly sliced
3 celery stalks, thiny sliced
1/2 large onion, chopped
1/4 tsp dried thyme
2 Tbsp flour
2 Tbsp tomato paste
1 pound ground beef
1/2 C whole milk
3/4 C shredded sharp white cheddar (3 oz), divided

Preheat oven to 450.

Boil potatoes in salted water until easily pierced with fork, about 15 to 20 minutes.

Meanwhile, cook carrots, celery, and onions in vegetable oil until tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring 6 to 8 minutes until no longer pink. Add 1 C water; bring to a boil, and simmer 1 minute. Set filling aside.



Drain potatoes. Return to pan. Cook over medium, stirring, until liquid has evaporated, about 1 minute. Remove from heat; add milk and 1/2 C cheese. Mash until smooth; season with salt and pepper.



Pour filling in to 9 x 9 baking dish. Drop potatoes over filling; spread to edges of pan with spatula. Sprinkle with remaining 1/4 C cheese.



Bake until topping is browned and filling is bubbling about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand for 5 minutes before serving.



My notes:
This was good, and it made great left-overs. Brad and I had a long time while we were eating it about what other vegetables we could add. Corn, probably.

Week 34: BBQ Meatballs

I'm pretty die-hard about in my thinking about meatballs. Italian meatballs are the only real meatballs. Don't get me wrong - I'll eat Swedish meatballs or BBQ meatballs, but I firmly believe that Italian meatballs are the best. Nevertheless, I tried this recipe.

BBQ Meatballs
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 6



FOR MEATBALLS
1 1/2 lb ground beef
3/4 C oats
1 C milk
3 Tbsp finely minced onion
1 1/2 tsp salt
Ground black pepper, to taste

FOR COOKING MEATBALLS
1 C flour (coating for frozen meatballs)
Canola Oil

FOR SAUCE
1 C ketchup
2 Tbsp sugar
3 Tbsp vinegar
2 Tbsp Worcestershire
4 Tbsp finely minced onion
1 dash Tabasco

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.



Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.





My notes:
We had this as a main dish, but it would make a great appetizer. I never know what to take to a party and am glad to have this new idea.

Week 30: Horseradish-Crusted Beef Tenderloin

I won't lie. I love steak. I'm sort of a snob about it, though. I really only like beef tenderloin. It is actually one of the few things that I would rather eat at home than at a restaurant, and it is something I crave.

Generally, I'd season it up and send Brad out to grill it. But, I live in WI. It's winter - not exactly ideal grilling weather.

Enter a recipe for horseradish-crusted beef tenderloin - made in the oven.

It's a great Sunday recipe.

Horseradish-Crusted Beef Tenderloin
Taken from:
Cook's Illustrated, November 2009

1 beef tenderloin (about 2 pounds) trimmed of fat and silver skin
Kosher salt
3 Tbsp Panko bread crumbs
1 C plus 2 tsp vegetable oil
1 1/4 tsp ground black pepper
1 small shallot, minced (about 1 1/2 Tbsp)
2 medium cloves garlic, minced or pressed (about 2 tsp)
1/4 C well-drained prepared horseradish
2 tsp dried parsley
1/2 tsp minced fresh thyme leaves
1 small russet potato (about 6 oz) peeled and grated on large holes of box grater
1 1/2 tsp mayonnaise
1 1/2 tsp Dijon mustard
1/2 tsp powdered gelatin



Sprinkle roast with 1 Tbsp salt, cover with plastic wrap, and let stand at room temperature for 1 hour or up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.

Toss bread crumbs with 2 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper in 10" non-stick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature. Once cool, toss bread crumbs with shallot, garlic, 2 Tbsp horseradish, parsley, and thyme.

Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10" nonstick skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 Tbsp oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-sized zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.

Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserve tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.

Combine remaining 2 Tbsp horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layers that just cover horseradish paste; pat off any excess.

Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.

Transfer roast to carving board and let stand for 20 minutes. Carefully cut meat crosswise into 1/2" thick slices and serve.



My notes:
I only used a one-pound tenderloin but did not cut the ingredients for the horseradish-crust in half. I should have. The final taste was a little over-powering.

I had a tough time with the potato part of the breading. The potatoes mashed together in the pan and ended up not being crispy enough to crush and use as breading. After cooking them for about 10 minutes, I ended up putting them back in the pan to get crispier.

Also, I cooked the tenderloin to about 140 degrees and let it sit for 20 minutes. I'd still say it was medium-rare.

I will make this again. It would be a good dish for company. It looks fancy but isn't really that complicated. And, it doesn't take all that long to cook.

(This time around, I served the tenderloin with Pioneer Woman's Crash Hot Potatoes. YUM.)

Week 24: The Feast

I really wanted to be a winner of The Pioneer Woman's Surf and Turf Weekend Giveaway. To console myself, I planned a monster feast and showed up at my BFFs house with all the necessary ingredients.


Salad: Spinach Salad with Hot Bacon Dressing
Entree 1: Baked Shrimp Scampi
Entree 2: Roasted Beef Tenderloin
Side dish: Baked potato
Dessert: Ice cream sandwiches

Spinach Salad with Hot Bacon Dressing
Adapted from an Alton Brown recipe
Prep time: 20 minutes
Servings: 4



8 ounces young spinach
2 large eggs, hard-boiled and sliced
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

My notes:
This dressing was a lot lighter tasting (if dressing made with bacon grease can be light tasting) than the one from my favorite supper club. The combination of sugar and vinegar was delicious, though.

Baked Shrimp Scampi
Adapted from Ina Garten
Cook time: 13 minutes
Servings: 6

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.



In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.



My notes:
Seriously, utterly, and completely delicious. I wouldn't change a thing.

Beef Tenderloin
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Servings: 8

1 whole (4 To 5 Lbs.) Beef Tenderloin, trimmed
4 Tablespoons Salted Butter, or more to taste
⅓ cups Whole Peppercorns (More Or Less, To Taste)
Lawry's Seasoned Salt (Or Your Favorite Salt Blend)
Lemon Pepper Seasoning
Olive Oil

Preheat oven to 475 degrees.

Sprinkle meat generously with Lawry’s. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning.

Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.

Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat.

Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.

Let meat stand ten minutes before slicing, so the meat will have a chance to relax a bit.



My notes:
This was really flavorful, although I think we may have used just a little too much Lawry's. I'll also cook it longer next time. 140 was just a little too rare for my taste. It sure was a quick and flavorful way to cook a steak when it's too cold to grill.

Week 22: Shredded Beef Tacos

Tacos are part of our regular meal rotation, but I was starting to get bored with just regular beef tacos or chicken tacos or shrimp tacos.

That's what led me to this recipe.

I wanted a different type of taco.

Shredded Beef Tacos
Taken from Tasty Kitchen

Prep time: 10 minutes
Cooking time: 8 - 10 hours
Servings: 12

3 lb top roast
2 whole onions
3 Tbsp vegetable oil
8 cloves garlic, minced
1 Tbsp cumin
1-½ Tbsp oregano
1/2 of a small can of chipolte in adobo sauce
1 C chicken broth
1 Cup water
1 Tbsp bay leaves
2 Tbsp white vinegar

Put all ingredients -- except the roast -- in a blender. Blend until onion is finely chopped.

Add some of the sauce to bottom of a crock pot. Place roast in crock pot and pour the rest of the sauce over meat.

Slow cook for 8-10 hours on low.

Use fork or tongs to shred the beef once cooked. It will essentially fall apart.


We made soft-shell tacos with shredded lettuce, shredded cheese, green olives, and tomatoes.

The recipe more more than enough food for a two meals for two. The batch that we froze was really watery when defrosted, though.

This would make a great meal for a taco bar dinner party. It would sit great for a long period of time and could withstand lots and lots of snacking.

It would also make a great Superbowl meal.

Week 19: Best Beef Stew

I made this as a "Sunday meal." Around my house, Sunday is a time for comfort food, food that takes a long time to cook, and food that will yield some lunch left-overs.

I had a craving for beef stew and have never really been happy with any recipe I've tried before. None of my favorite cookbooks yielded anything. An Internet search got me nowhere. Lucky for me, there happened to be a recipe in the latest Cook's Illustrated.

With no further ado, I bring you what really is "the best" beef stew.

Best Beef Stew

Taken from Cook's Illustrated, February 2010, p. 8 - 9

Serves 3 to 4
Total time: about 3 hours



2 medium garlic cloves, pressed (about 2 tsp)
2 tsp anchovy paste
1 Tbsp tomato paste
1 boneless chuck-eye roast (about 2 pounds)
1 Tbsp vegetable oil
1 large onion, cut in 1/8" thick slices (about 2 C)
4 medium carrots, peeled and cut in 1" pieces (about 2 C)
1/4 C flour
2 C red wine (I used Malbec)
2 C low-sodium chicken broth
2 bay leaves
4 spring fresh thyme
4 oz salt pork, rinsed of excess salt
1 lb Yukon gold potatoes, scrubbed and cut in 1" pieces
2 tsp (about 1 packet) unflavored powdered gelatin
1/2 C water
1 C frozen peas, thawed
Salt and Pepper, to taste

Adjust oven rack to lower-middle position and heat oven to 300 degree.

Combine garlic and anchovy paste in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside.

Trim excess fat and silver skin. Cut meat into evenly sized 1 1/2" pieces. Pat meat dry. Do not season.

Heat 1 Tbsp oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add beef and cook until well browned on all sides, about 8 minutes total.

Reduce heat to medium. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes.

Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.

Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. This step will smell delicious. Put your nose close to the pot and just breath it all in.

Stir in broth, bay leaves, thyme, and salt pork. Bring to a simmer, cover, transfer to oven, and cook for 90 minutes.

Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.

Cook over medium heat until potatoes are cooked and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes.

Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.

Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes.

Season with salt and pepper to taste; serve.

I made a few modifications from the original recipe. First, the original recipe called for 4 pounds of meat. I only used 2 pounds of meat. The ratio of sauce, potatoes, vegetables, and meat was still perfect; it would have served more people with more meat (obviously), but it also would have been too meaty for my tastes.

Also, the recipe included 1 1/2 C frozen pearl onions. They were added as soon as the stew was removed from the oven and cooked over medium heat for 15 minutes. We picked every single last pearl onion out of the stew. I have serious texture issues, but you can feel free to add them - as long as I'm not joining you for dinner.


There were some things about this recipe that freaked me out. One, the anchovy paste. Two, the salt pork. Three, the gelatin. The recipe raved about how the anchovy paste would add some serious savory-ness to the recipe. So, I used it. The recipe gave the same explanation for the salt pork. So, I dumped it in. The recipe also claimed that the gelatin would make the stew "glossy" and rich. I overcame my fears, added all the ingredients, and was delighted.

I'm going to make this recipe part of my permanent Sunday rotation. It's perfect for a Sunday because once it's in the oven it leaves plenty of time (90 minutes) for a nap. You'll wake up to a house that smells absolutely amazing! It is even something that I would make for some meat-loving dinner guests.

Week 17: Shredded Beef and Fancy Macaroni

Brad loves shredded beef sandwiches and whines that I can't make then as well as his grandma. This is due (at least partially) to my irrational fear of crock pot cooking. Long days at work plus a crock pot with a faulty thermostat plus meat without much fat plus not enough cooking liquid has led to many burned dinners and impromptu nights out. That, however, is another story.

I tried this beef recipe in hopes of making Brad smile. He didn't say it was better than his grandma's (or even as good as his grandma's), but he did eat two sandwiches.

I served it with Ree Drummond's Fancy Macaroni - which I was simply looking for an excuse to make. And, I baked the macaroni and cheese in my new Le Creuset Mini Cocotte's.

Shredded Beef Barbecue
12 servings
Taken from: Taste of Home

Prep time: 10 minutes
Cook time: 8 - 10 hours (slow cooker)



1 beef sirloin tip roast (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup each ketchup and water
1/2 cup chopped onion
1/3 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 teaspoons celery seed
2 teaspoons chili powder
12 kaiser rolls, split

Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain.

Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast.

Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.

One sandwich equals 313 calories, 9 g fat (2 g saturated fat), 2 g fiber

My review: The sanwiches were fine. The meat wasn't fatty (one of my frequent complaints about shredded meat sandwiches), and it was flavorful (no extra BBQ sauce required).

Fancy Macaroni
6 servings
Taken from Pioneer Woman

Prep time: 20 minutes
Cook time: 15 minutes



2 C Macaroni
4 Tbsp Butter
1 whole Medium Onion, Cut In Half And Sliced Thin
5 slices Regular Bacon
1/2 Tbsp Bacon Grease (reserved From Bacon Slices)
1/8 C All-purpose Flour
1 C Whole Or 2% Milk
1/4 C Half & Half
1 whole Egg Yolk, Beaten
Salt and Pepper, to taste
1/4 C Grated Gruyere Cheese
1/4 C Grated Fontina Cheese
1/4 C Grated Parmigiano Reggiano Cheese
2 oz, weight Chevre (soft Goat Cheese)

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.



Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 2 tablespoons butter in a skillet and saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.



In a pot, melt 2 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.

Beat egg yolks and drizzle 1/8 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and bacon grease and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

My review: This was labor- and dish-intensive. I bought and shredded way too much cheese (the left-overs were frozen). The bacon, butter, and cheese led to a dish that was plenty salty; I didn't add any additional salt. Also, I'm not a huge onion lover. Next time I will cut the onions at least in half. And, I'm not sure that I'd bake it in small dishes again. It was a little dried out. And, I don't know that I'd use the full amount of noodles the next time, either. How's that for a rambling review?

Week 15: Stracotto with EVOO Garlic Mashed Potatoes

Meat and me - we don't have a real great history, especially roasts and me.

I've tried making roasts in the crock pot. I always anticipate that such a choice will result in a house that smells great, and a roast that flakes apart and tastes fabulous (with very little effort).

In reality, what happens is that the meat gets completely burned, all liquid cooks out of the crock pot, the meat ends up in the trash, and we go to Applebee's (or some other ridiculous restaurant) in place of eating the roast.

(I've even tried buying and returning and returning and returning several different crock pots thinking that the problem must, in fact, be with the crock pot and not with my cooking methods.)

Then, there was the lamb incident. Even using the oven and a brand-new meat thermometer couldn't fix my relationship with meat.

Alas, I refused to let the meat defeat me and decided to try (yet again!) to make a roast. And, this time I was victorious, and Brad was happy.

Stracotto (Italian-style Pot Roast)
Serves 6 to 8
from Cook's Illustrated: Italian Favorites (p. 36)



1 boneless chuck roast (about 3 1/2 pounds)
Salt and ground black pepper
2 Tbsp vegetable oil
1 medium onion, chopped medium
2 small carrots, peeled and chopped medium
2 small celery ribs, chopped medium
10 oz white mushrooms, cleaned and quartered
2 medium garlic gloves, minced (about 2 tsp)
2 tsp sugar
1/2 C low-sodium chicken broth
1/2 C low-sodium beef broth
1/2 dry white wine
1 (14.5 oz) can diced tomatoes
1 tsp dried thyme
1 - 1 1/2 C water (varies)
1 tsp dried rosemary

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heatproof Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside.



3. Reduce heat to medium, add onion, carrot, celery, and mushroom to pot, and cook, stirring occasionally, until vegetables begin to brown, 6 to 8 minutes. Add garlic and sugar and cook until fragrant, about 30 seconds.



4. Add chicken and beef broths, wine, tomatoes and juice, and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot. Add enough water to come halfway up sides of roast. Bring liquid to a simmer over medium heat, then place large piece of foil over pot and cover tightly with lid. Transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out, 3 1/2 to 4 hours.


5. Transfer roast to carving board and tent with foil to keep warm. Allow liquid in pot to settle for about 5 minutes, then use wide spoon to skim fat off surface. Add rosemary and boil over high heat until reduced to about 1 1/2 C, about 8 minutes. Season to taste with salt and pepper.

6. Carve meat into 1/2-inch-thick slices or pull it apart into large pieces. Transfer meat to warmed serving platter and pour sauce and vegetables over it. Serve immediately.



This was totally delicious. I used a chuck roast that was a little more than 2 pounds. It still took almost 3 hours to cook. I was worried the whole time that I was over-cooking it, but it was really clear when it was cooked enough. Also, checking it every 30 minutes was a great way to be sure I didn't over-cook. I do have to say, though, that turning the roast every 30 minutes really interfered with my Sunday-afternoon napping schedule!

Also, the chuck roast I bought wasn't tied, and I didn't tie it. The recipe made a big deal out of tying the meat, but I didn't have any baker's twine and didn't want a Bridget Jones-esque blue string incident.

We will make this again - maybe even for company. It was that good!

Garlic and Olive Oil Mashed Potatoes
Serves 6
from Cook's Illustrated: Italian Favorites (p. 39)

2 lb russet potatoes, unpeeled and scrubbed
5 medium garlic cloves, peeled
2 tsp + 1/8 tsp salt
1/2 C + 2 Tbsp extra-virgin olive oil
1/2 tsp ground black pepper
2 tsp juice from 1 lemon

1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender, 40 to 45 minutes.

2. While potatoes are simmering, mince 1 garlic clove. Place minced garlic on cutting board and sprinkle with 1/8 tsp salt. Using flat side of chef's knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. Transfer to medium bowl and set aside.

3. Mince remaining 4 cloves garlic. Place garlic in small saucepan with 1/4 C olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.

4. Drain cooked potatoes. Using paring knife, peel skins from potatoes; quarter.

5. Add remaining salt, pepper, lemon juice, and remaining 2 Tbsp uncooked olive oil to bowl with garlic and cooked oil and whisk to combine.

6. Fold mixture into potatoes. Blend together using an electric mixer on a slow speed.



A few things about this recipe. . . I was nervous about the amount of garlic, but the end result was really great (not anything that would scare vampires, as I originally thought). And, I've also saved you from a fatal typo in the original recipe. The recipe lists 2 Tbsp olive oil in one place and 6 Tbsp olive oil in another place. I used 6 Tbsp. It was way too much olive oil.

The verdict. . . the potatoes were a great mate for the roast. I think they'd also taste great with chicken marsala. We will make them again.

Week 12: Hamburger Helper Stroganoff

My mom is a great cook. We never ate Hamburger Helper growing up (unless we were at a friend's house where it happened to be served).

But, when I went to college Hamburger Helper somehow found its way into my meal rotation. I had a little love affair with the stroganoff variety (the one with noodles); it is, in fact, the only variety I like. I used to make it on the counter top of my college apartment in an electric skillet.

I'm not sure if I was feeling nostalgic or what, but I found myself with a serious Hamburger Helper craving while making this week's grocery list. I couldn't bring myself to just buy the box of Hamburger Helper, so I opted for this recipe instead.

There were a surprising amount of Hamburger Helper-esque recipes online. I even found out that Hamburger Helper recently changed their stroganoff recipe, so if I had bought a box there is a good chance I would have been disappointed. In the end I decided on the recipe below because it didn't have any bouillon cubes in it; bouillon cubes freak me out - too much salt.

Beef Stroganoff Hamburger Helper
(I'm totally embarrassed to say that I found this on a message board somewhere and didn't save the original link. I feel horrible that I can't give credit where credit is due.)



1 lb lean ground beef
1 can cream of mushroom soup (condensed)
1 C + 1 soup can water
1 envelope Lipton dry onion soup mix
1 1/2 cups raw egg noodles
1 can sliced mushrooms, drained
1 Tbsp. ketchup
1/2 cup sour cream
1 cheese slice

Brown and drain the beef in a large pot.

Add everything to pot with beef, except sour cream and cheese. Simmer for 10-15 minutes stirring occasionally or until noodles are tender. I used whole wheat egg noodles. They cooked up great with the amount of liquid listed above.

Stir in sour cream and cheese slice. (I used a Kraft Single slice. Totally gross, I know, but it did the trick.) Serve.

I loved this! It was super, super easy and tasted great. Plus, the left-overs were a great lunch the next day. I'll definitely make it again.