Syrian Ouzi Beef Rice

I love this recipe from An Edible Mosaic and so did my family, especially my 18-year old son, who keeps asking for it. The recipe is supposed to be made with ground lamb, but I can never find it here, so I finally just made it with ground beef. I was glad I did. If I ever do find ground lamb, I'll try it, but it's so good with beef. I made my own spice mix for this, from the same blog/cookbook, and I'll list that recipe here too. We always have this with roasted cauliflower- so good. I've used Northwoods Fire or Garlic Salt from Penzey's on the cauliflower. The original recipe cooks the meat first, then the rice. When I make this, I start the rice first, since it takes longer. Then start the meat, and hopefully, they are done at about the same time. 

Syrian Ouzi Beef Rice  

adapted from An Edible Mosaic 

Topping/Garnish:

1/2 tablespoon ghee or olive oil
6 tablespoons blanched almonds or pine nuts
3 tablespoons minced fresh parsley, optional

Rice:

3 tablespoons ghee or olive oil
1 cup diced yellow onion
1 1/2 cups basmati rice soaked in water for 10-15 minutes, then rinsed under cool running water in a fine mesh sieve and drained well
1 bay leaf
1 cinnamon stick
4 pods cardamom cracked open
2 whole cloves
1 1/2 cups frozen peas and carrots (I just use the whole 12-oz bag now. It's prob a little more than 2 cups)
1 tablespoon 7-spice mix, see below

1 1/4 teaspoons salt
1 teaspoon Aleppo pepper
1/4 teaspoon turmeric
3 cups chicken stock 

Plain yogurt, for serving

Lamb (Or Beef):

1 pound ground lamb or 85% lean ground beef; if you use leaner meat, add 1 tablespoon ghee or olive oil
1 cup diced yellow onion
4 large cloves garlic crushed
1 tablespoon 7-spice mix, see below
1 teaspoon salt
1 teaspoon Aleppo pepper

For the Topping: Preheat a small skillet over medium-low heat. Add the ghee/oil; once melted, stir in the nuts. Cook until the nuts are golden and fragrant, about 5 minutes, stirring often. They can burn easily. Remove the nuts from the heat and transfer them from the skillet to a paper towel-lined plate to cool.

For the Rice:Preheat a 4 to 5-quart non-stick pot over medium heat. Add the ghee/oil; once melted, add the onion. Cook until the onion is softened but not browned, about 5 minutes, stirring occasionally. Stir in the rice and cook 1 minute, and then stir in the bay leaf, cinnamon stick, cardamom pods, and cloves, and cook 30 seconds. Stir in the peas and carrots, 7-spice mix, salt, Aleppo pepper, and turmeric. Add the chicken stock, and stir it briefly (try for just one stir!). Let it come up to a gentle boil. Cover the pot, turn the heat down to low, and cook until the liquid is absorbed, about 20 minutes (don’t open the lid during this time). Remove from the heat, let the rice sit (covered) for 10 minutes, and then fluff it with a fork.

For the Lamb: Preheat a large skillet over medium-high heat. Add the lamb/beef (and oil/ghee if using) and use a wooden spoon to break up the meat in the skillet. Stir in the onion. Cook until the meat is browned and the onion is softened, about 8 to 10 minutes, stirring occasionally to break the meat into smaller crumbles. Turn the heat down to medium, stir in the garlic, and cook 30 seconds. Stir in the 7-spice mix, salt, and Aleppo pepper, and remove from the heat. Cover the skillet and set it aside for now.

To Serve:If the meat cooled too much, reheat it for a couple minutes on the stovetop. Transfer the fluffed rice to a large serving platter and top with the meat, nuts, and parsley. Serve. (I just put both pots on the table/counter and let everyone dish up rice, then meat on their own plates.) 

7-Spice Mix 

adapted from An Edible Mosaic

1/2 tablespoon black pepper 

1/2 tablespoon allspice 

1 teaspoon sweet paprika 

3/4 teaspoon coriander 

3/4 teaspoon cumin 

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1. Mix all spices together and store in a spice container. (Pictured below.)

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Creamy One-Pot Beefy Orzo

This was a quick and flavorful, one-pot easy pasta dish. My fam enjoyed this. Serve it with a green salad or some roasted broccoli (I even use frozen for ease) and you have a complete meal. 

Creamy One-Pot Beefy Orzo  

adapted from the Kitchn

1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (about 6 1/4 ounces)
1/4 cup heavy cream or half-and-half
Fresh basil leaves, for serving (optional)

1.  Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

2.  Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

3.  Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

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Thai Red Curry with Beef

I totally meant to make this the intended way- with chicken- but I had a package of stir-fry beef in the fridge, already cut-up and ready to go. I could not resist the ease of just throwing that in and not having to cut raw meat. I hate cutting raw meat. I was pleasantly surprised to realize this tasted super, super amazing with the beef. I might like this better than my fave Panang Beef Curry.  I don't know..... the flavors on this Red Curry were just amazing. So perfect. I'm still thinking about it and I made it almost 2 weeks ago. It IS a bit more work than my Panang, since this one requires chopping veggies.  But, because of said veggies, it also feels like a healthier dish. You've got to try this one. I used Thai Kitchen red curry paste and it was not too spicy at all. I want to try this with chicken soon and see which one I prefer. (PS: Some of the pics look like ground beef, but it's not... it's thinly sliced steak.)

Thai Red Curry with Beef  

adapted from Carlsbad Cravings

1 1/2 tablespoons coconut oil
1 pound thinly sliced steak (such as stir-fry steak) OR 1 pound chicken breasts, sliced thin
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange or yellow bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced (I used garlic/ginger paste for the ginger + garlic)
1 13.5 oz. can quality coconut milk
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons reduced-sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon coconut palm sugar OR brown sugar
1 kaffir lime leaf OR 1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt more or less to taste
1/4 teaspoon pepper
sriracha to taste/Asian chili sauce (optional)

GARNISH

fresh basil
fresh cilantro
fresh lime juice

Steamed Rice, for serving

1.  Heat oil over medium high heat in large nonstick skillet. Add chicken or beef, onion and red curry paste and cook just until meat is no longer pink. Add bell peppers, zucchini, ginger and garlic and sauté 1 minute. Add the coconut milk. Add all remaining ingredients (expect Garnishes).

2.  Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Discard kaffir lime/bay leaf. Garnish with additional optional fresh basil, cilantro, lime juice and Sriracha to taste. Serve with rice.

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Loaded Ground Beef Nachos

These nachos were delicious. There are a lot of different things to prepare, but you can chop toppings, etc ahead of time. I loved the ground beef mixture, but not everyone in my fam did, and it makes a lot. However, leftovers are good, too. The nacho cheese sauce is something I'll make again just on its own sometime soon to eat with tortilla chips for some un-fancy nachos. I like that it uses evaporated milk; it makes it more stable and you don't have to worry about separation. It's combined with cornstarch, so you don't have to make a roux with this recipe. I bet one could keep the cheese sauce warm in a small crockpot set to low- I'll have to try it sometime. 

Loaded Ground Beef Nachos 

adapted from Carlsbad Cravings

GROUND BEEF AND BEANS

1 pound lean ground beef
1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, dried oregano, salt
¼ teaspoon pepper
dash -¼ teaspoon cayenne pepper (optional, to taste)
1 16 oz. can refried beans
1/2 cup salsa  (medium for more of a kick)
1/4 cup sour cream
1/4 cup water

QUESO BLANCO
1 12 oz. can evaporated milk
2 teaspoons cornstarch
1 cup sour cream full fat please
2 oz. freshly, finely shredded Pepper Jack or Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
3 tablespoons canned mild chopped green chiles
1-3 tablespoons canned diced jalapeno peppers
1 tablespoon juice from the jalapenos can
1 tsp EACH chicken bouillon, chili powder
½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

SUGGESTED TOPPINGS

14 ounces thick/sturdy tortilla chips

Sour cream
Guacamole
Pico de gallo or chopped tomatoes and cilantro
Sliced olives
Pickled jalapenos
Green onions

Chopped Tomatoes

1.  Prepare toppings: Have all the toppings ready to go so you can quickly assemble the nachos as soon as you add the cheese sauce.

2.  Cheese Sauce (Queso Blanco):  Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.  Whisk in sour cream until completely smooth.  While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet; just keep stirring.) The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can re-heat dip in the microwave or gently on the stove at any point to warm up/thin. You can also thin the dip further by stirring in milk to reach desired consistency.

3.  Brown beef: Brown beef in a large skillet over medium heat until almost cooked through; drain grease. Stir in all of the spices/seasonings, followed by refried beans and salsa until well incorporated, followed by sour cream. Heat through, then stir in water, 1 tablespoon at a time until it reaches a thick but somewhat spreadable consistency. You don't want it thin or it will make the nachos soggy.

4.  Serving: Have the toppings, beef mixture, cheese sauce, and tortilla chips on the table and let everyone make their own plate of nachos with whatever they desire. 

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Ramen Noodle Stir Fry

I loved this Ramen Noodle Stir Fry. It was pretty easy to make (I keep a lot of Asian condiments on hand), tasty, and felt healthy with the veggies. I used a bag of frozen broccoli florets and was really happy with the turnout- and it saved a lot of time. I can't wait to make this again- the leftovers were great, too. 

I graduated with my Bachelor's in Education today!! Tomorrow, my oldest son graduates from High School.  Good times. 

Ramen Noodle Stir Fry 

adapted from Carlsbad Cravings 

3 (3 oz.) ramen packets (9 ounces total), seasonings discarded
drizzle of toasted sesame oil (or a neutral oil)
1 pound lean ground beef 
1 small onion, chopped (half large onion)
3 cups medium broccoli florets (I used a bag of frozen broccoli florets)
2 thinly sliced carrots
1 red bell pepper chopped into 1/2” pieces
1 tablespoon freshly grated ginger, or 1 tsp ground
4-6 garlic cloves, minced or 1 tsp powder
chopped green onions for garnish (optional)

SAUCE

3/4 cup low sodium chicken broth
1/3 cup reduced sodium soy sauce
3 tablespoons Asian sweet chili sauce (like Mae Ploy)
2 tablespoons oyster sauce (Lee Kum Kee or Kikkoman)
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons Asian hot chili sauce, optional (I didn't include)

1. Cook ramen in boiling water for 2 minutes (they will cook a bit more later). Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside. (I skipped the oil but there is the danger of them sticking here.)

2. Whisk Sauce ingredients together in a medium bowl; set aside.

3. Heat a large wok, heavy bottom stainless steel pan or cast-iron skillet over medium high heat. Add ground beef and onions, and cook until the beef is almost cooked through. Add broccoli, carrots, bell peppers, garlic and ginger and cook an additional 2 minutes.

4. Stir in the sauce and bring to a simmer. Simmer for about 1 minutes, until thickened. Add the ramen and toss until evenly coated and the noodles are cooked to your liking, about one minute. Taste and season with additional chili sauce, salt and pepper as needed. Garnish with green onions if desired.

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Slow Cooker Smothered Frito Taco Bowls

I really liked this recipe- I almost didn't try it because I love making homemade chili and using that for Frito Pies.  However, I usually don't serve it with lettuce, tomatoes, cilantro, etc.  I really liked the bean recipe and also adding these extras on top.  It took regular Frito Pies to a whole new level.  

Slow Cooker Smothered Frito Taco Bowls

adapted from Sweet Little Blue Bird

Beans:

1 1/2 pounds lean ground beef
1 cup chopped onion (yellow or sweet)
2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain
8 ounce can tomato sauce
1 can Original Rotel (10 ounce can) – do not drain 
taco seasoning packet (1 ounce)
1/2 cup water

Taco Bowl Fixings:
Fritos
Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.

1.  Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.*

2.  Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well.  Cover and cook on high for 3-4 hours or on low for 5-6 hours.

3.  In individual serving bowls, add a handful of Fritos, a large spoonful of the beefy taco mixture then top with your favorite taco toppings. 

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Beef Chili

This is a great, quick and simple recipe from Penzey's for chili in the slow cooker.  I like that it uses beef stew meat instead of ground beef.  I was supposed to use a spice called Arizona Dreaming from Penzey's, but I didn't have it, so I used their Southwest Seasoning.  One could also use Taco Seasoning.  

Beef Chili
adapted from Penzey's

1 lb. beef stew meat
1 15-oz. can chili or pinto beans
1 15-oz. can black beans
1 15-oz. can diced tomatoes
1-2 Cups salsa (your favorite)
1 tsp. sugar
1-2 Tbs. Penzey's Arizona Dreaming, Southwest Seasoning, or Taco Seasoning

1. Add all ingredients to your slow cooker.  Stir to combine. Cook on low for 8 hours in the slow cooker.  Serve with sour cream, shredded cheddar and tortilla chips.

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Grilled Steak Marinade

If you feel like marinating your steak before grilling, this is a great recipe for it.  It adds a lot of flavor and goes great with grilled veggies.  I used to make this all the time but haven't in a while; everyone enjoyed this.

Grilled Steak Marinade
adapted from Allrecipes

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
black pepper, to taste

1. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season pepper.  (Marinade has plenty of salt already; no need to add more.)  You can make this in a large bowl, or large ziplock bag.  Add the steaks to your bowl or bag.  Marinate at least 2 hours.  

2.  Grill on an outdoor grill as desired. 

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Slow Cooker Ropa Vieja

I've never had Ropa Vieja before- a well-known Cuban dish- so I don't know if this is authentic or not.  I really enjoyed the flavor of this though, and it was super easy to put together, cooking all day in the slow cooker.  We enjoyed this with rice and black beans. 

Slow Cooker Ropa Vieja
adapted from Carlsbad Cravings

3 lbs. chuck roast
2 Tablespoons oil
1 red onion sliced ¼-inch thick
1 28 oz. can crushed tomatoes
1 cup low sodium beef broth
2 Tablespoons low sodium soy sauce
1 Tablespoon apple cider vinegar
1 teaspoon liquid smoke
1 Tablespoon beef bouillon or better than bouillon
1 Tablespoon EACH dried oregano, ground cumin
1 tsp EACH smoked paprika, ground coriander, all spice
1/2 teaspoon salt
1/2-1 teaspoon ground chipotle chili pepper
6 cloves garlic minced
1 bay leaf
1 red bell pepper sliced ¼-inch thick
1 green or orange/yellow bell pepper sliced ¼-inch thick
ADD LATER
3/4 cup pimiento-stuffed Spanish olives drained and halved

1.  Heat oil in a large cast iron skillet over medium high heat. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.  Add sliced onions to the skillet and sauté over medium-high heat for 5 m minutes; set aside (don’t add to crockpot yet).  Add crushed tomatoes through bay leaf to the crockpot and stir to combine, flipping the roast over to coat. Top beef with red onions and bell peppers.  Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.

2.  Once tender, shred roast and discard excess fat. Stir in the olives and let rest 15-30 minutes to absorb some of the juices. Taste and season with additional salt and/or ground chipotle chili pepper. Serve with rice and black beans.

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Easy Korean Beef Bowl

First, I want to say that I stand with those hurting in the US and all over the world about racial injustice.  I hope non-minorities are taking time to educate themselves right now.  Talk to others, read articles, watch documentaries or shows on the subject.  We can all do better! 

Ok, now onto the recipe.  This is a quick, easy and flavorful meal.  I used ginger paste for the ginger and had everything on hand to make this.  Make sure you use reduced-sodium soy sauce for this, otherwise it would be too salty.  If you don't like the taste of sesame oil, feel free to use any oil you have on hand.  Feel free to add extras to this, such as fresh or cooked veggies or sauces.

Easy Korean Beef Bowl
adapted from Allrecipes

1 pound lean ground beef

5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
1/3 cup reduced-sodium soy sauce
1/3 cup light brown sugar
1/4 teaspoon crushed red pepper, optional
6 green onions, chopped, divided (or chives)
4 cups hot cooked rice
1 tablespoon toasted sesame seeds

1.  Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.

2.  Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions or chives.

3.  Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions or chives.

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Slow Cooker Pot Roast & Gravy

I really like this pot roast.  It's cooked in the slow cooker, but you make a gravy at the end that's better than the usual watery slow cooker juices you're usually left with.  The recipe contains a small can of tomato sauce but it doesn't taste tomato-y; instead, it adds great flavor.  This recipe actually makes too much gravy, lol.  (Not all of my kids like gravy; if you have a gravy-loving fam, it would be perfect.)  Note: If you don't have these particular spices on hand, leave them out and sub with others of your choice.

ROAST:
3 to 5 pound rump or chuck roast, trimmed of extra fat
Coarse, kosher salt and pepper
2 tablespoons olive oil
1 to 2 large yellow onions, sliced in thick rings
3 cloves garlic, smashed
8 ounce can tomato sauce
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1/2 to 1 teaspoon coarse, kosher salt
1/4 to 1/2 teaspoon black pepper
1 bay leaf
6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces

GRAVY:
4 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast

1.  Season the roast on all sides with a few pinches of salt and pepper. Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.

2. In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat). Nestle the carrots around the roast.

Cover and cook on low 8-9 hours until the meat is very tender.

3. Transfer the meat, carrots, and onions to a platter and tent with foil. Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).

4. For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly, gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached. Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed. Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

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Brazilian-Style Beef Stroganoff

I didn't realize that Brazilian Beef Stroganoff was a thing until recently.  We love the Americanized "Russian" version I make when I make Spaetzle noodles, so I gave this one a try.  It's really creamy, using actual cream instead of sour cream.  There are a few other differences, like the addition of tomato sauce instead of beef broth, that makes this quite different.  Another change is that it is usually served over rice, with French Fries on the side.  This reminded me of Portugal so much; always eating rice and fries with meat dishes.  Yum!

Brazilian-Style Beef Stroganoff
adapted from The Amazing Flavors of Brazil

3 Tbsp unsalted butter
2 Tbsp extra-virgin oil
1 medium onion, finely chopped
500g fresh mushrooms, whole (optional- I omitted)
1-2 lbs beef steak of choice, cut into thin strips
1 Tbsp flour
200ml tomato passata* (I used 400ml for more sauce; see note below)
2 Tbsp ketchup

1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
200ml thickened cream (heavy cream- about 1 cup)
½ bunch parsley, finley chopped
Salt and pepper
Steamed rice, to serve
Chips (French fries), to serve (I bought frozen ones and oven-baked them)

1. In a large frying pan, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry the onion over medium-low heat for 5-6 minutes or until soft and transparent. Add the mushrooms (if using) and fry, stirring occasionally, for about 5 minutes or until they change color. Remove from pan and set aside.

2. Turn the heat to high and add 1 Tbsp butter and 1 Tbsp of oil to the same frying pan. Quickly season the beef with salt and pepper and sprinkle with flour to coat. When the pan is smoking hot, throw in the beef and quickly stir-fry (about 2 minutes) until golden. Stir in back the onion and mushroom mixture and all the juices.

3. Add tomato passata, ketchup, Worcestershire sauce and cream. Reduce the heat to medium and stir for a further 2-3 minutes or until thick. Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with extra parsley, rice and chips.

*Tomato Passata is a thick Italian tomato sauce.  Just use canned tomato sauce if needed.  400ml would be around the same size as a standard American can.
Serves: 4-6

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Creamy Beef and Shells

I loved this quick and easy recipe.  It all cooks in one pot, so no boiling the pasta separately.  You just have to steam some frozen veggies while this is cooking.  I made it three times. The last time, I left out the beef to make it meatless.  It was still really good and even easier.  It's good both ways. 

Note: Made this again 2/23 and it wasn't enough for us- lol- and we just have 4 people at home now. Next time, I want to try doubling it. I plan on leaving the meat, salt and cheese amount the same, as I think a regular batch has plenty of those three things. I will come back and report when I try it! 

Creamy Beef and Shells
adapted from the Kitchn

1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion power
2 cups low-sodium beef broth
8 ounces dried pasta shells
1 (15-ounce) can tomato sauce
7-8 ounces sharp white cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream, half-and-half, OR whole milk

1.  Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.

2.  Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. (If pasta is still undercooked and the liquid has evaporated, add some more broth or water.)  Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups). Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and the cheddar until the cheese is melted.

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Slow Cooker Beef & Barley Soup

This was a super easy but flavorful soup.  I even took some shortcuts and it was still great.  I didn't brown the meat on the stove first; I simply dumped that and everything into the crockpot and turned it on.  I think there's no need for searing first, but try it if you want to.  You can also make this on the stove. 

Beef Barley Soup

adapted from The Food Charlton

Serves 8 

2 pounds beef stew meat
salt and pepper
7-8 cups water
3 mounded tablespoons good quality beef base
3 stalks celery (about 2 cups), chopped
1-2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and cubed, about 2 cups
3-4 large carrots, peeled and sliced, about 2 cups
1 cup quick barley*

1.  Add the meat to a large crockpot.  Sprinkle with salt and pepper  Add the water, the beef base, celery, onions, garlic, potato, and carrot to the slow cooker and stir.  Cook about 8 hours.  Add the barley and cook for 20-30 minutes or so, until it is tender.

*If you want to use regular barley, just cook longer- at least one hour, or until tender.  Check before serving.

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Naan Wraps with Cucumber Raita

Ok, so my wraps are in tortillas, not naan.  The first time I made this, I actually made homemade naan, but this is supposed to be a quick and easy meal, and homemade naan made it neither of those things.  I went to make this again, and got an Italian flatbread thing (piadina), but, they were super delicate and flaked apart when I opened the package.  It was so bad I had to toss them.  They were all sticking together and tearing everywhere; it was a mess.  So- if you have access to good, store-bought naan or other flatbread, use that.  If not, your favorite tortillas will be just fine.  To make them tastier, I brushed them with a tiny bit of oil and cooked them a bit on my electric griddle.  I really like them that way. 

For this recipe, you just cook a spiced ground beef mixture, make some homemade Raita (Indian cuke-yogurt sauce) and chop some lettuce and red onions.  If you have cilantro, add that.  These are so flavorful!!  I really loved this recipe. 

**Note: You can make the raita ahead of time.**

Naan Wraps with Cucumber Raita
adapted from The Kitchn

1 tablespoon oil
1 medium red onion, divided use
3/4 teaspoon salt, divided
1 1/4 teaspoons ground cumin, divided
1 pound ground beef or lamb
4 pieces naan bread or tortillas (we used 6 tortillas)
1/2 cup whole-milk yogurt (feel free to use a little more-I used Greek)
1/2 cup diced, seeded cucumber (about 1/2 cucumber)
1 tablespoon coarsely chopped fresh mint or cilantro leaves
1/4 teaspoon ground coriander

juice of 1/2 lemon
1/2 medium head iceberg lettuce, thinly sliced

1. Get a large griddle of cast-iron skillet ready to heat the tortillas or naan. 

2. Heat the oil in a large frying pan over medium-high heat until shimmering. Meanwhile, cut the red onion in half and half again.  Keep 3/4 and set aside 1/4 for later.  Chop the remaining (3/4) onion, and add the onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin to the pan. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.

3. Add the beef or lamb and season with 1/4 teaspoon of the salt. Break the meat up into smaller pieces and sauté until cooked through and browned, about 10 minutes. Meanwhile, heat the naan and make the raita.

4. Brush each tortilla with a tiny bit of oil and cook briefly on the griddle or cast-iron skillet.  Set aside on a plate.  Slice remaining 1/4 red onion thinly to use as a topping.

5. Place the yogurt, cucumber, mint or cilantro, coriander, lemon juice, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside. ** Can make ahead to save time later**

6.  When the meat is ready, remove from the heat. Place the warmed naan or tortillas in a single layer on a plate. Place a handful of iceberg lettuce on the center of each naan. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the sliced red onion over the raita. (I just put everything on the table and let everyone make their own.) Serve warm.

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Panang Beef Curry

My family and I LOVED this Thai curry.  I've made it every week for 3 weeks now.  Lol.  My 6-year old doesn't eat much, but he had three servings of this the first time I made it.  This is a Thai curry I hadn't tried until recently.  My Thai friend sent me some packets of the curry paste and I'm so grateful to her, lol.  I found it on Amazon so I'm ordering a tub, since the packets will be all gone come tomorrow.  Panang Curry is thick and sweet.  I made a Thai-inspired cucumber salad to go with this the last time I made it, and the combo was great together. Here is the recipe for that. 

This is great made on the stovetop, but last week, I was going to be gone all afternoon/early evening, so I cooked the meat, curry paste and some coconut milk together, then stuck everything in the crockpot for 5-6 hours.  It worked wonderfully!!  The beef was so tender.  I loved coming home to it.  If using the crockpot, it's ok to use a cheaper, tough cut of beef.  Just slice thin.

Edit Jan 2020: my new fave to make this is to just dump everything (except last 3 ingredients) into the insert of the crockpot the night before, cover, and refrigerate, not pre-cooking anything on the stove. In the morning just put the insert into the crockpot base and turn on to LOW.  This is a complete miracle on work mornings.  Lol. I also make the cuke salad the night before.  When I get home, just cook rice in the rice cooker, add the last 3 ingredients, and we can eat a delish meal.  I think it tastes the same as searing the beef on the stove and saves so much time.  This is one of my fam's fave meals. Edit June 2020: I just made this again and stuck a whole, unsliced round steak in the bottom of the crockpot. (Partially frozen, even!)  I just shredded it right before eating.  Still great!! I think this is the laziest way to make this, and it still tastes the same.

Panang Beef Curry
adapted from Splendid Table

50 grams (about 2 Tablespoons) Panang curry paste
2 regular (14 oz) cans coconut milk
1-2 lbs lean beef, (round steak, etc) thinly sliced (can also place whole in crock and shred before eating)
3 kaffir lime leaves, dried or fresh (optional if you cannot find them)
2 tablespoons fish sauce
2 tablespoons Thai palm/coconut sugar OR brown sugar

2 tablespoons lime juice (I use bottled key lime)

20 fresh Thai (OR regular) basil leaves, plus extra for garnish, optional

1. Preferred method in the slow cooker- dump first 5 ingredients in the slow cooker. (I even buy pre-cut beef stew meat to save time OR use a whole steak and shred later.)  Turn to low and cook 5-8 hours.  When ready to eat, add fish sauce, sugar, lime juice, and fresh basil if you have it.

(You can even prepare this the night before- dump all into the insert of your slow cooker. Cover and refrigerate.  In the morning, place the insert into the crockpot base, turn to low, and walk away.  (You can try searing the beef + curry paste first before adding to the crockpot to see if you prefer that; some might find it more flavorful, but I can't tell the difference so I skip that part now.))

Note: You can increase the sauce by using 3 cans of coconut milk instead of 2.  Increase the curry paste, fish sauce, and sugar by one more Tablespoon.
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Stovetop instructions:
1. Scoop 1 cup (250 ml) of the coconut cream into a saucepan and bring to a boil over medium heat, stirring occasionally. Stir in the curry paste and reduce the heat to medium-low; cook until the mixture is fragrant, 3 to 4 minutes.

2. Add the beef to the saucepan and stir until well mixed. Add the remaining coconut milk. Cook for about 5 minutes more, or until the meat loses its pink color. Add the kaffir lime leaves, chilies (if using), fish sauce, and sugar. Stir until well combined. Stir in the fresh basil leaves.  Serve hot over rice.  

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