Archive for the ‘Beef’ Category

Kate and her hubby made this and the whole family loved it. She says it’s super easy but that you may want to make the filling the night before if you were doing it for a weeknight. Also, they used cranberries, rather than raisins. It’s from Fine Cooking magazine.

For the Topping
2 large sweet potatoes (about 2 lb. total)
1/2 cup whole milk
1/4 cup finely grated Parmigiano-Reggiano
2 Tbs. unsalted butter, softened
Kosher salt and
Freshly ground black pepper

For the Filling
2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
1 large carrot, cut into 1/4-inch dice (about 3/4 cup)
1medium onion, finely chopped (about 1-1/2 cups)
Kosher salt
3 medium cloves garlic, minced
2 tsp. ground cumin
2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
1 tsp. ancho chile powder or other pure chile powder
1/4 tsp. ground cinnamon
1-1/2 lb. ground beef
1 14-oz. can whole peeled tomatoes
1/2 cup coarsely chopped pimento-stuffed green olives
1/3 cup coarsely chopped raisins or dried cranberries

Prepare the Topping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside.

Prepare the Filling

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat.

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt.

Assemble and bake the pie

Heat oven to 375 F. Transfer the beef mixture to a 9×9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes.

Let cool at least 15 minutes before serving.


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This recipe is genius.  I had dinner made in about 15 minutes and it was a big hit.  Neva ate hers with tortilla chips because they are a good hand size, Addie had hers in soft tortillas because she likes to roll them and we had them in taco shells.  It made  a lot, but it tastes great the next day on some toast or in a sandwich.  (oh yea – I got it from the Canadian Living website, since Pauline is always raving about them).

12oz (375g) lean ground beef
1 onions, chopped
1 tsp (15 mL) chili powder (I left this out and then added it to ours later)
1tsp (5 mL) dried oregano
1  can (19 oz/540 mL) red kidney beans, drained and rinsed
1-3/4cups cups(425 mL) mild salsa
12 taco shells or small flour tortillas
shredded lettuce
chopped tomatoes
shredded cheese

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink. With slotted spoon, transfer to bowl; drain off fat in skillet.

Add onion, chili powder and oregano to skillet; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add beef, beans and salsa; simmer for 5 minutes. Divide among taco shells. Top with lettuce, tomatoes and cheese.


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(Makes 4-6 Servings)
This one comes from Pauline (and Bonnie Stern) and is a staple in her house.  She seems to always be making them on Sunday afternoons.
“I usually double the recipe and it makes about 40 meatballs enough for about 4 dinners.  I usually bag them in ziplocks with about 10 meatballs for a meal.  They freeze really well.”

1 lb lean ground beef
1 egg
3/4 cup panko bread crumbs
1 tsp salt
1/4 ketchup
1 tbsp vegetable oil
3 cloves of garlic, finely chopped
1 tbsp chopped fresh ginger root
pinch red hot chilli flakes ( I usually omit this for due to kids)
1 tin plum tomatoes, pureed with juices
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar 

For meatballs, combine meat with egg, bread crumbs, ketchup and salt. Shape into about 20 meatballs.

Heat oil in a large deep skillet. Add garlic, ginger and hot pepper flakes. Cook gently until fragrant, but do not brown.  Add tomatoes, soy sauce, vinegar and sugar. Bring to a boil, reduce heat and cook gently for 5 minutes.

Gently add meatballs to the sauce. Cover pan and cook on medium-low heat, about 20-30 minutes stirring occasionally to prevent sticking. (I usually cook them for 30 and spoon the sauce over top as they are cooking).

Serve on spaghetti (or any other type of pasta) or we like them basmati rice for a change. Sprinkle with parmesean cheese.

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1 tablespoon olive oil
coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes,scrubbed

With a sharp paring knife, cut 4 slits in beef roast; stuffslits with half the garlic.
Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large skillet, heat oil over high heat, swirling to coat bottom of pan.
Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes,tomatoes (with puree), rosemary, and remaining garlic.
Cover; cook on high setting until meat is fork-tender, about6 hours (do not uncover while cooking).

Transfer meat to a cutting board; thinly slice, and discard any gristle.
Skim fat from top of sauce.
To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

… another ripped by Cathy from Martha. Thanks again, Martha.

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