Tag Archives: beef

Happy Mother’s Day (2017) … Fudgy Chocolate Cake

In many households, dads barbecue to save mom from having to cook on this, their special day. Which you might think is a very considerate thing to do.

My question is … who does the dishes and cleanup, let alone did the shopping, for what gets bbq’d?

Dad?

I DON’T think so. 🙂

For all the mothers (step-mothers, foster mothers, grandmothers etc) out there, I hope you had a great day surrounded by your loved ones. Who show their appreciation to you for all you do, year round.

I made a fudgy chocolate cake yesterday which many mothers would appreciate. Instead of a cake however, I made a dozen cupcakes and two mini cakes that would serve two people. They were frosted very simply with a ganache (whipping cream and chocolate) and there’s a pretty strawberry sauce to go with it.

Strawberry Sauce – makes about a cup of sauce

3 tbsp water
2 1/2 tsp cornstarch
1 cup thinly sliced strawberries
3 tbsp granulated sugar
a squeeze of lemon juice (it’ll liven up the flavour of the sauce)

Stir together the water and cornstarch in a small bowl until combined.

In a small saucepan, over medium heat, stir together the cornstarch mixture, sliced strawberries, lemon juice and sugar.

Bring mixture to a simmer, whisking frequently and cook for a minute or two. Cool for 5 minutes.

Puree in a food processor.

Strain through a fine mesh strainer into a medium bowl.

I bbq’d a sirloin steak, a large pork chop, several pork souvlaki skewers for the rest of the week and some pineapple rings. The steak was served with a baked potato (cooked in the microwave and finished on the bbq), sauteed white mushrooms and a simple salad.

 

Cupcakes and frosting

 

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Quinoa Goes South of the Border

Cooking for one is a challenge.

On the plus side, you don’t have to cook as often. So the preparation and cooking time for one dish (which will give you six to eight meals) is reduced overall. On the negative side, especially with new dishes, what happens if you don’t LIKE the result? You end up having to eat it for six to eight meals. And some things don’t freeze well. If you’re smart, you halve the recipe to make that particular dish. But then, you often end up with half cans of sauces, beans, veggies etc that are needed for the dish.

Another negative is that you sometimes end up having to buy pre-packaged perishable foods for the dish you’re making that you don’t always use up before they go bad.

This past weekend I brought home a lot of pantry items. Some of them were intended for dishes in which the remaining quinoa in my pantry would be used. And then, I ran across a 900 gm package of white quinoa which was reduced to about 45% of its regular price. So I bought the bag planning to save the pricier tri-colour quinoa for dishes where appearance mattered. Luckily, such items have a long shelf life. But I ALSO bought a hard taco kit cause I have had a Tex-Mex craving for a while. And my Cinco de Mayo meal was just … sad. And it was on sale. 🙂

I DID have to buy some ground beef to put in the tacos, though, because I didn’t have any in my freezer. And old cheddar cheese because I was low on that too. Luckily the cheese was a dollar off.

(The JOYS of grocery shopping.)

Anyway, at this point, I had decided on a Tex-Mex menu for the weekend.

To spare you further headaches of the mental gymnastics I went through, my Sunday cooking ended up being beef tacos, a quinoa enchilada casserole and some mac and cheese (leftover pasta shells) as a side to one of my future weekday meals.

Quinoa Enchilada Casserole – serves 4

2 cups cooked quinoa (1/2 cup rinsed and drained quinoa, 1 cup chicken stock and 1/2 tsp salt, though you can use vegetable stock)
1/2 cup fresh or frozen and thawed corn
1/2 cup black beans (if canned, drained and rinsed well)
1/2 jalapeno pepper, seeded and diced finely
1/2 cup grated old cheddar cheese or Mexican cheese blend

Enchilada sauce

1 clove garlic, smashed and sauteed over medium heat in 1 tsp vegetable oil til golden, discard garlic retaining the seasoned oil
1/2 cup tomato sauce
1/2 tsp cumin
1/4 tsp salt and 1/8 tsp pepper
1 tbsp chipotle in adobo
1-2 tbsp water, as needed

Topping

1/2 cup grated old cheddar cheese or Mexican cheese blend

Garnish

1-2 diced Haas avocados
1/4 cup green onions thinly sliced on diagonal

Preheat oven to 350 deg Fahrenheit.

Lightly oil a medium sized casserole or other baking dish.

In a large sauce pan, combine the seasoned oil, tomato sauce, cumin, salt and pepper, chipotle and 1 tbsp water. Bring to a boil and simmer for 3-4 minutes. Add additional water if sauce is too thick.

Combine the quinoa, corn, black beans, jalapeno pepper and cheese in a medium sized bowl. Turn out into prepared baking dish and press down lightly.

Spoon the enchilada sauce over the top. Sprinkle the 2nd amount of cheese over the top.

Cover tightly with a sheet of aluminum foil, or the lid if using a casserole dish.

Bake for 20-25 minutes.

Let stand for 5-10 minutes and serve, garnishing each individual portion with diced avocado and green onion.

Expect to see more quinoa recipes … soon.

U is for Udon (Noodles that is)

Noodles are ubiquitous in many cuisines and udon, a soft, thick and chewy wheat noodle, is one of the many Asian forms I hadn’t tried until I found them fresh at my local, cut-rate, grocery store.

Vacuum sealed in individual portions, they’re removed from the package and added to a pot of boiling water where they take only three minutes to cook to the al dente stage. Rinsed thoroughly in cold water and then well drained, they can be served either hot or cold.

Closeup

Dan Dan Noodles … the noodles are topped with the meat sauce, sambal oelek and green onions … stir it up and dig in.

Tofu and red miso soup served over a half package of udon noodles with a poached egg for garnish.

Easy Korean Beef Bowl and Matzoh Ball Soup

I’m always up for trying another cuisine and one of the blogs I follow often has very interesting Korean recipes. Of course, the most famous Korean dish is probably kimchi … and one day, I may try to make my own. However, I’m not fond of fermented vegetables and cabbage is a new addition to my palate so it will be a while.

Beef however, as found in the famous grilled dish, bulgogi, is something that this meat lover can get all over. Getting sirloin or rib eye steak sliced paper thin for the dish isn’t in my budget, though, so this much more affordable ground beef dish is a tasty substitute. You can google for a recipe but I started with this one. I added two things … 1/4 tsp of gochujang for heat and 1 tbsp of fish sauce for a more complex flavour.

Easy Korean Beef Bowl

Plating was pretty simple though, if I LIKED kimchi, I would have served some on top of the beef bowl. Sauteed bok choy is something I want to add next time. A fried egg over easy or a poached egg adds a creamy texture when broken up and stirred into the meat and rice below.

Matzoh Ball Soup

I used the recipe on the Manischewitz matzoh meal box for the matzoh balls.

I haven’t made matzoh balls in ages but I ran across a canister of matzoh meal in the cupboard so I dug out a container of turkey stock from the freezer and made this. My dad would have enjoyed the matzoh balls almost as much as he liked my mom’s home made egg noodles.

You want a nice spongy texture inside your matzoh balls so have a light touch when shaping them.

Beef Duo – Curry and Individual Pot Pies

NOTE: I made the curry and the duck fat pastry as directed by the recipes in the links … ok, I used water instead of vodka in the pastry cause I didn’t want to waste the vodka. The filling for the pot pies started with the recipe on Allrecipes but I made some changes as briefly noted below.

I made the mistake of freezing an entire tray (2.6 lbs) of stewing beef when I brought it home so I wanted to get creative when I cooked it.

I recently saw an intriguing recipe for Punjabi Beef and Spinach curry which I wanted to make. It’s not a pretty dish when done, but the combination of herbs and spices sounded like they’d make a flavourful dish. I browned all the beef and set aside 1 pound for the second dish, a pot pie.

Beef pot pies are a great way of stretching your meat to serve more people and getting some veggies into your diet at the same time. I chose to do individual pies so I could freeze away the extras for future meals without worrying about the filling oozing out and making a mess or drying out.

Inside the pot pie … I think I need to make a bit more gravy but just adding some more broth which would make the gravy thinner should solve the issue.

I used a beef pot pie recipe that I found on Allrecipes though I made some adjustments to the technique including making a roux based gravy, with the liquid used to simmer the beef (~1/2 cup), to which I added a rounded tablespoon of dried French onion soup mix and about a cup of chicken stock.

And, instead of a frozen pie crust, I made a flavourful pastry with some duck fat instead of using all butter.

December 2016 Cooking Wrap-Up

Cooking wise, if not in other respects, 2016 has been a successful year.

I made a second sourdough starter with canned pineapple juice and whole wheat flour and then made some great breads with it. I thickened it up quite a bit compared to the one I made in 2105 and that may have accounted for some of the success. Experience helped as well, as I’m less hesitant about trying new sourdough recipes. I did revisit the old stand-by, regular yeast, and made a delicious honey challah just before Christmas. Definitely something I’ll be repeating next year.

Bacon, Cheddar Cheese and Cracked Black Pepper Sourdough loaf and round Honey Challah

Crumb of the challah

Cooking on an even stricter budget than ever before resulted in having to be creative with simple ingredients bought on sale, like chicken, pork and ground beef, or leftovers, and the results were mostly successful. You’ll have to scroll back through the posts to see them. I do miss fish, seafood and steak however. I’m also grocery shopping less often and there’s less wastage as I try to use up what’s most perishable first. I’m also going back to basics with the dishes I’ve been making such as cookies and fudge. I haven’t been buying as many jarred sauces as in the past, while using up the ones I already have in things like stir-fries.

The meat sauce I made recently with a simple spaghetti sauce base was delicious as well as economical.  One pound of ground beef was stretched to make eight cups of sauce.

I turned some leftover mashed sweet potato into muffins with raisins for added sweetness using a recipe found on Rachel Ray’s web site.

And because I missed seafood … I bought a package of mussels in garlic sauce on sale, and one of cooked shrimp, and made this pasta dish with the spaghetti sauce.

‘Spicy’ Chili and Sweet Cornbread

When I’m happy … I want sushi.

When I’m sad … I want sushi.

When I’m bored … I want… I think you can pretty much figure out where this is going.

BUT, sushi is pricey, so I go digging through the pantry and the freezer for inspiration, and then I come up with dishes that will fill my tummy and not empty out my wallet.

I haven’t made chili in a while and a recent exchange with “The Frugal Hausfrau” about chili and the obsession of some people over what makes the perfect chili came to mind.

So, I decided to make chili and NOT use any commercial chili powder. Instead, I soaked and pureed the last mulato chile in my pantry, and combined it with some frozen chipotle in adobo sauce, ground cumin, minced garlic, and Mexican oregano. All ingredients in the commercial chili powder in some form or other.

‘Spicy’ Chili – makes about 8 servings

1 pound red kidney beans, soaked and cooked until tender
1 pound lean ground beef
1 tbsp vegetable oil
1/2-1 cup finely diced onion
1-2 garlic cloves, finely minced
1 mulato chile, stemmed and seeded, soaked in about 1 cup hot water then pureed in ~1/4 cup of soaking liquid
1 tsp chipotle in adobo sauce (or more if desired)
1 tsp ground cumin powder
1 tsp Mexican oregano, stems and flowers removed and roughly rubbed between palms
1 28 oz can diced tomatoes
1 tsp salt to start, more as needed

Mulato puree and Mexican oregano

In a large dutch oven, over medium heat, saute the onion and garlic until the onion is translucent. Add half (or all) of the mulato chile puree, chipotle, cumin and oregano and fry for a few minutes.

Add the crumbled ground beef and salt and brown, breaking up as you do so.

Add the drained, cooked beans and tomatoes with all their liquid. Bring to a boil and then reduce heat so the contents simmer. Partially cover the pot and simmer for 30 minutes or until the chili is the consistency you prefer. Taste and add more salt if needed.

You may choose to add hot sauce to the pot or to individual servings.

Garnish with diced avocados, grated cheddar or Monterey jack cheese or sour cream and serve with cornbread.

PS: My definition of spicy is ‘flavourful’ NOT ‘hot’. If you want heat, a few splashes of your favourite hot sauce will do the job.

And what bowl of chili is complete without a square or two of sweet cornbread? No jalapeno peppers, whole kernel corn or grated cheese to doctor it up. Just a bit of honey in place of the sugar and I was in chili nirvana. Martha Stewart’s cornbread recipe is almost identical to the one I used but I’ll post it if anyone is curious.

Plain Corn Bread – 16 2-inch squares

1 cup all purpose flour
1 cup cornmeal
2-4 tbsp sugar (depending on how sweet you like it to be)**
1 tbsp baking powder
1/2 tsp salt
1 cup milk or buttermilk**
1/4 cup cooking oil or melted butter, margarine or shortening

** I used 1/4 cup wildflower honey this time cause I wanted it sweet and buttermilk cause I had some available.

Stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, beat together eggs, milk and oil. Add to flour mixture and stir just until batter is moistened, no more.

Pour into greased 9″ round cast iron skillet (or an 8 inch by 8 inch baking pan, but really, the cast iron makes it taste better) and bake in a pre-heated oven at 425 deg F for 15-20 minutes until golden brown or until a toothpick inserted into the center comes out clean.

Even better … I now have several containers of chili to stash in my freezer. And a tub of cornbread.

Baked Kibbeh (Kibbeh bil sayneeye)

Kibbeh is a delicious Middle Eastern appetizer, mezze offering or main dish. Served with tzatziki or other yogurt based sauce, few people would pass this by.

I’ve made the individual stuffed version but it’s fiddly to make and then you have to shallow or preferably, deep fry, the football shaped kibbeh.  I chose to make this kibbeh in a pie plate, but you can also make it in a 9×13 inch baking dish and cut them into diamond shapes.

My first attempt used only beef but a combination of half beef and half lamb is even tastier. You can use the same recipes for this version except bake for 40-45 min in a preheated 350 deg F oven. I added 2 tsp of the Baharat made below to the filling and 1 tbsp to the shell mixture.

Baharat spices before and after being ground

Turkish Baharat

2 tbsp black pepper
2 tbsp cumin
1 tbsp coriander
1 tbsp dried mint
1 tbsp clove
1 tbsp nutmeg
1 tbsp green cardamom
1 pinch cinnamon

Toast dried, whole spices lightly. Let cool and grind in coffee grinder. Store in dark bottle in the fridge or freezer.

Dessert … Turkish delight (loukum)

Stuffed Pepper Soup with Albondigas

I was planning on sleeping in on Sunday and then doing a quick run to the city market to buy some things I need for next week’s cooking. Well, I picked up a couple of goodies for lunch too, and something NOT on my shopping list.

At around 2 pm, I was bored so I decided to get started on the cooking early.

I was going to make a big pot of stuffed pepper soup since I had a couple of peppers in the crisper and I had bought extra ground beef … and then I had a BRILLIANT idea. Why bother using up a pound of ground beef that I just bought, when I had almost 2 dozen perfectly good cooked albondigas (Mexican meatballs with rice) in the freezer. So, I made the rest of the dish and added the albondigas and 1/2 cup of raw long grain rice for the last 20 minutes of cooking.

A hour later, I had 6-8 servings of an amazing soup hearty enough to be a meal. All it needs is some bread for dipping into it.

International Cooking

What country/nationality’s cooking, other than your own, do you enjoy?

I live in Canada and other than poutine and butter tarts, I can’t really claim that I cook anything that is particularly CANADIAN. Throwing maple syrup into a dish doesn’t make it Canadian, does it?

I enjoy a variety of national cuisines. This past week … I made Chinese (kale and white miso soup), Japanese and Tex-Mex dishes.

Donburi, or Japanese rice bowls, are a great way to use up leftover sushi rice. Chicken is one of my favourite proteins to top the rice bowl. The beef version was a new one for me though I didn’t have the paper thin fatty beef that is usually used and ended up with some chewy strips of sirloin steak. It still tasted good, though.

Chicken katsu (cutlet) with scrambled egg poached in the simmering sauce …

… and gyudon (beef) with egg. In Japan a raw egg is broken over the hot rice bowl but our eggs aren’t safe to eat raw so I poached mine. Paper thin cut fatty beef is preferred for quick cooking time and flavour. I garnished the rice bowl with shredded pickled ginger and green onion. And the pink, white and green colours looked pretty too.

I made a half dozen crab stick and avocado hand rolls with the rest of the sushi rice.

As for Tex-Mex … well, it’s better than going to Taco Bell. (Even if it IS an occasional guilty pleasure.)

Beef fajitas

Tamales are more Mexican than Tex-Mex but I’m going to throw them into the mix.

And, lest I forget … an iced Thai coffee to beat the heat. One of these days, I’ll make a more expansive Thai menu.

Iced Thai Coffee

Make double strength coffee and let cool to room temperature. If you like cardamom, a pinch or two added to the coffee while you’re brewing it is tasty.

In a tall glass, add a few ice cubes, 1-2 tbsp of sweetened condensed milk depending on how sweet you like your coffee. Pour the coffee over the ice cubes.