Posts tagged ‘beef’
Recipe of the Week – The Perfect Rib Roast
(From the Beef Entrée Collection at emealsforyou.com)
Beef Rib Roast
The diet starts on Tuesday, oh yes that would be today. Why not finish the year with something special. I have been thinking about a rib roast for a month or so. New Year’s Eve seemed that the perfect night to make the perfect rib roast. With rib roast you can either choose to cook it at a low temperature and slow or high and fast. Having used this method before it seemed like the right thing to do; cooking it in our, rather Grandmother Story’s, 100-year-old dutch oven. This time I decided to put some whole garlic cloves into the meat prior to cooking. Simply push a paring knife into the meat and then push the garlic clove into the hole. If you look closely at the photo you will see one of those cloves sneaking out.
So, before your diet starts or maybe for that special meal give this a try. I am sure you will really enjoy it. Match it with a Caesar Salad and a good bottle of wine.
Beef Rib Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 5 | lb | beef, rib roast, bone-in |
| 1 | Tb | oil, olive |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | tsp | onion powder |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | beef consommé |
Pour the olive oil over bone-in rib roast. Sprinkle with salt, garlic, pepper and onion powder and press in with your hands. Place in a pre-heated oven pan, brown both sides. Place in pre-heated 400 degree oven, bone side down and cook for 15 minutes per pound or until a meat thermometer reads 135 degrees for medium rare. Take out of oven and remove roast. Let the roast sit for 10 minutes before carving. Pour the consommé into the pan, swirl around and serve over beef.
Try our diet friendly categories on emealsforyou.com.
Recipe of the Week – Braciole (Beef Rolls)
From the Beef Entrée Collection at emealsforyou.com
Braciole
In Cincy the fireworks are not on July 4th; they have them on or about Labor Day. As Cincinnati is a city built on hills we observe the firework display on a hillside in Kentucky overlooking the Ohio river and the downtown area. A friend of a friend has an annual party to celebrate the end of summer and as he has an outstanding location, to view the fireworks. This year the fireworks were pretty much hidden behind a rain storm and cloudy weather but the party was a good time.
Last year we took desserts, tiramisu and baklava, to the party. This year we decided to take something a little more substantial, braciole, Italian stuffed beef rolls. This is a favorite of our host and a very good addition to any party buffet. I made the braciole in half size to fit on smaller plates. The recipe that follows is for the full size, wonderful meal portion.
Braciole – Beef Rolls
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Beef Entrée |
| Meal: | other (General) |
| 4 | lb | beef, rump roast |
| 1 | tsp | salt and pepper to taste |
| 2 | Tb | oil, olive |
| 3 | large | onions, sliced |
| 0.5 | lb | pancetta |
| 8 | cloves | garlic, chopped |
| 0.75 | lb | cheese, provolone |
| 3 | Tb | oil, olive |
| 0.5 | cup | carrots, diced |
| 0.5 | medium | onions, chopped |
| 2 | medium | celery ribs |
| 4 | cloves | garlic, chopped |
| 3 | 28 oz. can | tomatoes, diced |
| 4 | medium | bay leaves, whole dried |
| 1 | cup | wine, dry white |
| 1 | Tb | salt and pepper to taste |
| 1 | cup | wine, dry red |
| 1 | Tb | parsley, flat leaf, chopped |
This is a classic Italian dish; it must be cooked for at least 4 hours at 275 degrees. Cut all the fat off the rump roast; look for a roast that is fairly rectangular in sharp. Cut slices across the grain about 3/8 inches thick. Place the slices between two pieces of plastic wrap and hit with a meat tenderizer, mallet or even a rolling pin until ¼ inch thick. Slice the onions and pancetta into small pieces; add the garlic and sauté in oil in a sauté pan until onions are soft but not colored. Allow to cool. Place the slices on a work area and sprinkle with salt and pepper. Spread the onion, pancetta mixture evenly over the slices of beef, allowing about ½ inch from the edges. Add slices of the provolone. Roll the beef up from the wider end and either tie with butcher string or secure with toothpicks.
Cut the onions, garlic and celery into a small dice (a food processor works well here), put oil in a large pan and sauté the vegetables until all the moisture is removed and they begin to color. Add garlic, tomatoes, bay leaves and white wine and simmer for 20 minutes.
Heat oil in a large Dutch oven or heavy oven-proof pot, add some of the beef rolls and brown on all sides. Repeat until all the bracoile is browned. Remove from the pot and add enough of the tomato sauce to cover bottom, scrap the bottom of the pot and add the bracoile back into the pot and pour the tomato sauce over the top. Cooked, covered in a 275 degree oven for at least 4 hours, remove cover, add red wine, carefully stir, add salt and pepper to taste and cover again. Adjust oven to 200 degrees and leave in oven until ready to serve. Sprinkle chopped Italian parsley over the top.
Serve with cheese gnocchi.
Try this and more great recipes at emealsforyou.com
Recipe of the Week – The Ultimate Burger
From the Beef Entrée Collection at emealsforyou.com
Campy's Burger
A couple of weeks ago, when the New Jersey gang was in town, we went over to the Kentucky side of the Ohio River to have lunch. We stopped at a small storefront cafe called Bellevue Bistro as they have a huge, eclectic menu. Everything from skillet breakfast to great salads. My brother-in-law tried their coffee-rubbed burger and declared it the best burger he had ever had. Once we were home again he asked me how he could recreate this wonderful burger. The problem was he didn’t give me a bite when we were there. We went back and forth pulling together details of the burger; finally I decided to go over to the restaurant again and try it myself.
This is one very large burger and every bit as good as he said. I think I have it just right below. Give it a try!
Campy’s Burger
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | other (General) |
| 2 | Tb | dry rub |
| 1 | Tb | coffee, ground |
| 2 | lb | beef, ground, extra lean |
| 8 | slices | bacon |
| 4 | slices | cheese, cheddar |
| 4 | tsp | bbq sauce, hickory |
| 4 | large | pretzel rolls |
Make or buy the dry rub; add the ground coffee and mix. Make 1/3rd pound burgers, sprinkle dry rub mixture evenly on both sides of burgers. Heat the grill or a heavy pan to high heat; sear burgers on both sides and then cook to desired doneness. Cook bacon and drain. Put burgers on rolls and place 2 slices of bacon on each burger along with 1 slice of cheddar cheese and a tsp of the bbq sauce.
Note: substitute any egg roll for the pretzel roll. Add optional lettuce, tomato and onion, if desired.
Great burger ideas and more at emealsforyou.com.
Recipe of the Week – Beef Stroganoff
(From the Beef category at www.emealsforyou.com)
Beef Stroganoff
I am preparing for a visit this week; my mother-in-law is coming for a quick visit. We are just finishing all the painting and stuff on our new place so the timing is good. As is usual I try to get as much of the cooking, mainly the desserts, prepared in advance. Carrot cake is on the menu and I needed a few things from the grocery so off to the store I went, with a stop to pick up more paint. I know I pontificate on planning meals but occasionally I will find a bargain at the market and slip that into my meal prep for that day. I was looking for some ribs that I could put in the oven and let them cook for the hours of painting I had left but for some reason there must have been “a run” on ribs and not a rib was to be found in the cooler. I did find some beef cubes on sale and decided to make some stroganoff.
This worked out just fine as the longer you cook stew, and stroganoff is basically a beef stew with sour cream added, the better it gets. I decided to make some homemade noodles to go with the stew, added a salad and there you have it a wonderful mid-week meal with the minimum effort.
Beef Stroganoff
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 3.5 | lb | beef, cubes |
| 8 | oz | mushrooms, quartered |
| 4 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | 15 oz can | chicken broth |
| 3 | medium | bay leaves, whole dried |
| 8 | oz | sour cream |
| 2 | Tb | cornstarch |
| 0.25 | cup | water |
| 1 | pinch | salt and pepper to taste |
Heat oil in a large pot, add beef in batches and brown on all sides. Remove beef, add mushrooms and garlic and sauté for 3 minutes, add beef back to the pot. Add the consommé, the broth and the bay leaves. Simmer for 30 minutes, until beef is fork tender. Mix cornstarch, sour cream and water together and add to the pot. Return the pot to a boil for 3 minutes, until thickened, reduce heat. Adjust salt and pepper to taste. Serve over hot, buttered noodles.
Recipe of the Week – Beef Vegetable Soup
(From the Soups Collection at www.emealsforyou.com)
Beef Vegetable Soup
I will try not to jinx it but hopefully we are in the last days of this cold, snowy winter. For this post I will get back to my soup making recipes, although my wife reminds me that soups are good all year long. A hot bowl of soup on a cold day really hits the spot. My father used to make a huge pot of this soup on Saturdays in the winter when we were growing up. He would use up all the small portions of vegetables in those plastic bags in the back of the freezer. It’s a good excuse to clean out the frozen vegetables that have been taking up space.
If your grocery doesn’t have any beef soup bones in the case just ask the meat cutters for some, they always have some in the freezer and should charge you a small amount per pound. As for the soup meat, you can usually find this in the case but any beef will do; I usually look for the least expensive cut as it will cook for a long time and will be tender. Don’t add the salt until you are just about done cooking it as it will reduce and any salt added early will become more pronounced when done.
Give this soup a try, your family will like it and the house will smell great as you watch the last of the ice melt outside.
Beef Vegetable Soup
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Soups |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 1 | lb | beef soup bones |
| 1 | lb | beef soup meat |
| 1 | large | onions, chopped |
| 4 | 15 oz can | beef broth |
| 1 | qt | water |
| 2 | lb | mixed vegetables, frozen |
| 1 | 15 oz can | tomatoes, diced |
| 0.5 | tsp | oregano, dried |
| 3 | medium | bay leaves, whole dried |
| 1 | Tb | garlic powder |
| 3 | pinch | salt and pepper to taste |
Heat oil in a large soup pot and soup bones and soup meat. Brown on all sides. Add onions and sauté for 2 minutes. Add broth, water, vegetables, diced tomatoes, oregano, bay leaves and garlic powder. Bring to a boil and then reduce heat and simmer for several hours, skimming off the foam that forms on the top. Remove bones and soup meat to a separate bowl; using a fork shred meat, discarding bones and fat. Place meat back in soup and adjust salt and pepper to taste.
Recipe of the Week – Dutch Oven Roasted Rib Roast
(From the Beef Entrée Collection at emealsforyou.com)
Beef Rib Roast
For years I have been trying to get the beef rib roast that I do at home to come out just like the ones you get in a restaurant. I understand that restaurants have access to better quality meats but if you look and only buy choice or above from a good market you should be able to get close. It’s not only the taste but there is something about the texture that until now has eluded me.
It wasn’t until a friend gave me this new method of baking bread in a Dutch oven that I realized my problem might be solvable. I thought if cooking bread at the highest temperature my oven could attain inside of the Dutch oven, why not give the rib roast a try. I was pleasantly surprised that the end result was a perfectly cooked beef rib roast, tender, juicy and tasting just as good as the restaurant version. Add to this the fact that you have none of the splattering grease usually associated with cooking the rib roast in the oven.
Beef Rib Roast
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 5 | lb | beef, rib roast, bone-in |
| 1 | Tb | oil, olive |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | tsp | onion powder |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | beef consommé |
Pour the olive oil over bone-in rib roast. Sprinkle with salt, garlic, pepper and onion powder and press in with your hands. Place in a pre-heated oven pan, brown both sides. Place in pre-heated 400 degree oven, bone side down and cook for 15 minutes per pound or until a meat thermometer reads 135 degrees for medium rare. Take out of oven and remove roast. Let the roast sit for 10 minutes before carving. Pour the consommé into the pan, swirl around and serve over beef.
For the Dutch oven method, pre-heat the oven to 500 degrees with the Dutch oven inside and lid on. After about 20 minutes carefully remove the lid, put the roast in and cover.
Recipe of the Week – Beef Bourguignon
(From The Beef EntréeCollection at emealsforyou.com)
Beef Bourguignon
I’m back from my trip to New Jersey; five days of good family, good friends and good food. I look forward to these trips as I get a chance to spend some time being the “home handyman” and enjoy the challenge of giving my mother-in-law a break in the kitchen. I say challenge as we are an eclectic group when it comes to the table, one doesn’t eat meat, one is gluten intolerant, and I don’t eat fish. Add the fact that there are usually 8 -12 of us around the table and you have my own Food Challenge show going. We brought most of the desserts with us, frozen, from Ohio, too many of my clothes are telling me but the main meals were made on the spot.
Ravioli in Vodka Sauce, Italian Pork Chops, Sea Bass and Bouillabaisse were on the menu but my favorite was the Beef Bourguignon. When I would make this for my father he would call it beef stew, which is what is really is, he just wanted to rub in that I was an “effete snob” in the kitchen. Anyway this is the ideal meal when you want something you can cook in advance and requires very little effort to warm it up, add a salad and some crunchy bread and dig in. Beef stew or Bourguignon, call it what you may, it is still a great meal to turn a family gathering into an elegant dinner party or an elegant dinner party into a family gathering.
Beef Bourguignon
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Beef Entrée |
| Meal: | Fall French (Distinctive Dinners) |
| 0.5 | lb | bacon |
| 4 | lb | beef, cubes |
| 3 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | bottle | wine, dry red |
| 3 | Tb | tomato paste |
| 4 | medium | bay leaves, whole dried |
| 0.25 | tsp | thyme, dried |
| 2 | Tb | butter, salted |
| 1 | package | onions, pearl frozen |
| 1 | lb | mushrooms, white button |
| 3 | Tb | butter, salted |
| 3 | Tb | flour |
| 1 | Tb | salt and pepper to taste |
Cut bacon into small pieces. Brown bacon in large pan, remove and reserve bacon. Brown beef in pan, add garlic, sauté 2 minutes, add consommé, wine (reserve 1 cup), tomato paste, bay leaves and thyme. Reduce heat and cook covered for 40 minutes, or until beef is fork tender. Add butter to a second pan; sauté onions and mushrooms for 3 minutes until slightly brown. Remove onions and mushrooms from pan; add to beef pan, deglaze onion pan with remaining cup of wine, and pour into beef pan. Make a roux with the butter and flour, cook roux until just slightly beige, stir into beef pan. Cook until thick. Add salt and pepper to taste.
Hints: Make Bourguignon up to a day in advance and cool. Reheat when ready to serve.
(From The Fall French Distinctive Dinners Meal Plan at emealsforyou.com)
Recipe of the Week – Steak Diane
(From The Boss is Back, Distinctive Dinners Meal Plan at emealsforyou.com)
Steak Diane
I don’t like Valentine’s Day; well I don’t like any of the contrived “special” days brought to you by the flower and card companies of the world. It is not like I need an excuse to treat my wife nicely, buy flowers or candy or have a great meal for that matter. So I thought I would go with Steak Diane. I haven’t made it in a while and the steaks were on sale at Costco. Paired with a garlicky Caesar Salad, some crunchy bread and a good bottle of wine you won’t find a quicker, more satisfying meal.
For those of you who think this is too involved to make I can assure you that start to finish 15 minutes is all it took. For company or those “special” meals your guest will think you had Julia Child hidden in the kitchen. Give this great meal a try; it just may become your new favorite.
Steak Diane
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | The Boss is Back (Distinctive Dinners) |
| 4 | medium | steak, filet |
| 1 | Tb | soy sauce |
| 1 | pinch | salt and pepper to taste |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | mustard, dijon |
| 2 | tsp | cornstarch |
| 2 | Tb | butter, salted |
| 3 | small | shallots, sliced |
Flatten steaks to 3/4 thickness by placing in plastic bag and hitting them with a mallet or pan. Place on plate, drip soy sauce on them and salt and pepper to taste.
Mix consommé, Dijon mustard and cornstarch in bowl, set aside.
Add 1 Tb of butter to pan. Heat pan until butter bubbles, add steaks, cook 2-3 minutes per side, and remove from pan and cover.
Add consommé mixture to pan and remaining butter, stir, making sure to get all the bits from the bottom of the pan. Add steaks back to the pan.
At this point if you are feeling adventuresome, remove pan from stove, add cognac ( no more than 2 oz) and light with a long match. Very impressive, be careful.
Plate drizzle gravy over steaks and serve.
From the Beef Entrée Collection at emealsforyou.com)
Recipe and Meal Plan Categories on www.emealsforyou.com
Some of you have asked just what type of recipes and meal plans are available on our site, emealsforyou.com. We currently have 23 categories of recipes; and are adding more when a specific type or concern needs to be addressed. Our Meal Plans cover everything from Quick Meals to Special Occasions. Because our recipes are mostly from scratch and use very little canned ingredients we offer a fresher, healthier take on meal preparation. Keeping this in mind we still strive for recipes that take less then 30 minutes and use ingredients typically found in your pantry. This is a little long so I apologize in advance; as long as I am apologizing the links embedded in the Collections listed below don’t link. Sorry!
So, without further preamble we present our recipe categories:
A Collection of Recipes for Great Meals
Appetizers – Great Beginnings
A good start to extraordinary meals.
Beef Entrées -Here’s the Beef
When it has got to be Beef…
Bread – Something smells good in here
Not a slice of Wonder bread in sight.
Chicken Entrées -Not the same old chicken recipes
We’ve taken the boring out of chicken.
Cooking for the Kids – Meals the kids will love
They’re noisy, they’re picky, they’re too energetic, and they probably haven’t washed their hands… but you want them at the table.
Cooking on a Budget – Cooking on a budget doesn’t mean ordinary any more!
We’ve complied some of our recipes keeping the family budget in mind.
Desserts – Just Desserts
Try not to eat these first!
Diabetic Healthy -Healthy eating that your whole family will enjoy!
Balanced Recipes and Meals; providing suggestions that are not only good for you but great tasting. These are meals you can make that your whole family will ask for over and over again. Simply put in the number you are feeding and we will do the math.
Every diabetic is unique and we suggest you follow a comprehensive program developed with your physician.
(under construction; more recipes to come)
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Watching your weight, taking better care of your body or just simply being careful of your diet; we have the great tasting recipes to help you succeed in reaching your goal. Good for you, balanced recipes for a healthier lifestyle. Pick the recipes you like, disregard the prefaces (Day 1, Day 2…). The secret to success is to maintain your nutritional balance throughout the day. Three meals and two snacks evenly spaced will accomplish this. Our affiliation with registered Dietitian Lisa M. Ronco, MS RD CDN, along with our Diet Friendly 4- week plan will help you get to your health goal. Would you like an entire weekly plan to control your weight and your life? Simply click here! to go to our Careful and Carefree weekly Meal Planner, complete with shopping list; scaled down but not out Meal Plans.
Easy Recipe I Can Cook – Don’t be put off by the name game!
Fancy food, no, friendly fare yes. Easy recipes that will surprise you
Fish Entrées - Brain food mmmm…Food for thought
From the sea to your table in record time!
Food on the Run – Grab it and Go, food on the run!
Some quick and easy ideas for busy people with busier kids. Take these along to the sports fields. Pick your choice, move it to your favorites box and print a shopping list for the week’s meals on the run.
Gluten Free – Hold the Wheat
Gluten free doesn’t have to mean tasteless. Please check all packaged goods and cans for hidden gluten prior to use.
Great Wines Picks From Little Sonoma Fine Wines & Gourmet Foods – A bottle of red, a bottle of white
Look for wine pairing ideas in the methods section of the recipes. Our special recipes paired with just the right wine by our friends at Little Sonoma Fine Wines & Gourmet Foods. Enjoy!
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An interesting collection of everything from drinks to pesto, with all the stops in between.
Salad – It’s not just for rabbits anymore
So much more than lettuce!
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Fix it in the morning- boy it smells great when you come home!
Sodium Reduced – Healthier recipes for sodium restricted diets
We have adjusted our recipes to take some of the sodium out but not the flavor.
Soups – Comfort food with a Capital C
Beyond chicken noodle, these will bring back memories.
Starch -Stoke Up
Carbs galore, but nobody’s watching. Check out even more ideas under the Vegetarian Entrée category.
The Other Meat Entrée - Man can’t live on Veggies alone
You will have more than a wing and a prayer… Great meals made easy.
Vegan – For those who choose a diet based on a respect for the natural world.
We understand many choose not to eat animal products. We also acknowledge a growing interest in natural products by our kids. In this category we attempt to provide healthy, interesting and tasty foods. Many of our current recipes in our other categories fit into the Vegan style, many others have ingredients for which there are Vegan substitutes. We encourage our members to give these recipes a try.
Vegetables – No need to hide these in your napkin!
A delicious way to get the things that are good for you.
Vegetarian Entrée - Oh, I hate you healthy people!
Great ways to get balanced meals. Check out our Meal Plans.
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5-Day Meal Plans, download a week’s worth of meals.
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Our great recipes scaled down but not out. Check out our WoW Watching our Waists! Meal Plans
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Everyone loves a party! emealsforyou.com
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Check out our Special Occasion Meal Plans categories:
Celebration Meal Plans
From birthdays to promotions, we’ve got some ideas.
Distinctive Dinners
Steak Diane in 20 minutes. Won’t the boss be impressed?
Picnic Meal Plans
Dinner in the backyard or on the lawn at Ravinia… who needs the hassle? Let us do the planning. From hot dogs to crab boils: we’ve got you covered.
Share-a-Meal Plans
New Baby? A friend recovering from surgery? A savory way to bring good cheer to a homebound friend and family is a meal from the heart.
Theme Meal Plans
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WoW (Watching our Waists)
Giving up some calories doesn’t mean giving up great meals with friends. Here are some Meal Plans for those of us being a little careful.
Careful and Carefree MealPlans:
Good for you, balanced weekly meal plans!
Watching your weight, taking better care of your body or just simply being careful of your diet. We have the meals to help you succeed in reaching your goals.
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