Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Mihyun Korean Delicious Specialties

 Beef Pepper Soup

One pot boil slice of beef, scoop out the floating impurities
1 hand size of any type of beef chunk (don't cut)
1T soy sauce
7 cloves of garlic
1/2T-1/4c fish sauce
3c of water
Pepper- lots and lots to taste
1-3 stallks of green onions (cut in bigger chunks)
rolling boil for 1/2hr, till meat tender, after meat is tender, slice beef and put back into soup

EAT!

Seaweed & Beef Soup

Soak the dehydrated seaweed for 1/2hr

Ingredients-
Handful of Dehydrated seaweed
Sesame oil
1 beef chunk
7 garlic cloves
1-3T Soy sauce
1-3T fish sauce
3 cups of water (or more)

Slice the raw beef thin
Cook the meat with sesame oil.
with the meat, saute 7 garlic cloves
Cut the seaweed (your choice how big, 1 inch chunks to 4 in chunks)
Stir fry seaweed in the sesame oil
Add 1T soy sauce, 1T or more Fish sauce, more sesame oil if needed, add water.

Simmer 30-40min, till liquid is green and murky and seaweed is soft and chewable.

EAT!

EASY CHICKEN/Beef RAMEN

Fox and Briar
I wanted to make something warm and soothing but still had some fresh veggies (carrots, cucumbers, bok choy, green onions, broccoli). I was gona make chili, but we have that alot and I felt like something different. This TOTALLY hit the spot.

I used a frozen beef broth I had from a couple months ago for boiling veggies and the beef bone for a few hours. Or use The original recipe used the recipe below...

For the Broth

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• I used Udon noodles (enough to feed 5-6 people)  the original recipe used 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg** (I didn't use the marinade for egg and it still was delicious)

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges
• broccoli (cook for 5 min, tender crisp)
• julienned carrots (cook for 5 min, tender crisp)
• julienned cucumbers- no cooking

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Teriyaki Shish Kabobs

Taste of home


1 cup sugar
1 cup reduced-sodium soy sauce
1 cup ketchup
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
2 to 3 small zucchini, cut into 1-inch slices
1/2 pound medium fresh mushrooms
1 large green or sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 cups cubed fresh pineapple

Directions

For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

• In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
• Nutrition Facts
• 1 serving: 306 calories, 5g fat (2g saturated fat), 46mg cholesterol, 1203mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 27g protein.

Crockpot Taco Dip

Moms with crockpots

Moms with crockpots

Ingredients
1 lb Ground Beef Browned & drained
1 16oz can Refried Beans
2 cups Shredded Mexican Cheese Blend divided
1 cup mild or medium salsa
1 8 oz package cream cheese softened
1 cup sour cream plus additional for serving
1 package taco seasoning
Tortilla Chips for serving
Taco Toppings for serving sliced olives, jalapenos, tomatoes, guacamole, etc

Instructions

In your crockpot stir together browned ground beef, refried beans, salsa, 1 cup cheese, cream cheese, sour cream and taco seasoning. Once blended well spread out evenly with a spatula.

Top with remaining shredded cheese, cover and cook for 2 hours on high.

When done remove lid and top with additional sour cream, sliced olives, sliced jalapenos, or whatever taco toppings you like.  

• Enjoy with some tortilla chips. 

How to cook steak Indoors

Chatelaine

Perfect Grill-less Steak
Prep: 10 min
Total time: 35 min

Ingredients

• 2 10-12 oz strip loin steaks, 11/2-inches thick
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• freshly ground pepper

Instructions

• PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare. Remove from oven.
• HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Hold the steak on their sides and cook the edges for 1 min per side. Remove to rack and let rest for 10 min. Slice and enjoy.

This brings up the issue of properly browning or searing meat. The purpose of browning meat is to create flavour. Whether you’re browning steak or ground beef, you’re building flavour with that caramelization. Here are a few essentials when it comes to properly browning meat:

• Preheat the pan: If you don’t hear a “tsssss” when you add your meat to the pan, it isn’t hot enough. Remove the meat and wait until your pan is hotter.
• Avoid cold meat in a hot pan: We aren’t always comfortable bringing meat to room temperature, but at the very least take your meat out of the fridge 15 minutes before you intend to cook it. If the centre of your meat is cold, it will be undercooked when the exterior is cooked.
• Pat your meat dry: Oil and water don’t like each other. When meat is wet and enters a hot oiled pan, a layer of water between the pan and the meat prevents it from colouring. Pat your meat as dry as you can get it before seasoning it and adding it to the pan.
• Season, season, season: Salt serves two functions when it comes to browning meat. First, salt brings out the flavour in the meat. Second, the salt helps caramelize the meat, forming that crispy crust you’re looking for. Pat your meat as dry as you can, then rub it with oil to form a seal. Season well with salt and pepper, then add to pan.
• Use high heat: We are often too intimidated to use the high setting on our stovetop for anything other than boiling water. This is that time. You need a HOT pan to properly sear meat. The hotter the pan, the more the caramelization and colour. A pan that isn’t hot enough will take too long to form a crust and will begin cooking the inner layer of the meat at an improper temperature. This is what I like to refer to a “rubber chicken’ syndrome.

Beef and Broccoli Stir-Fry

1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce (or fish sauce)
Salt as needed (use sparingly)
Chow Mein, for serving 

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
Serve over Chow Mein or  Goes really well with Fried Rice

Katie's birthday and Steak Marinade

All Recipes

Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

I didn't make the whole recipe, I just had 3 small steaks and I just splashed all these ingredients on to the top of them and let them marinade for 1 hr.


I served with-
Mashed potatoes
and
Salad
and
Choco cake with cream cheese frosting and canned cherries on top

Beef Oven Roast

Food

in 9x13 foil lined pan combine:
3-5lb beef roast
1/2c italian dressing
2 c beef/chicken stock
one 4oz mushrooms
1 sliced onion
1 t garlic powder
1 oz of onion soup mix
Sliced potatoes and carrots

1.  I Mixed everything in a pan in the morning and let it sit in refrigerator for a few hours.
2. Bake, covered, for 1 hour 15 minutes per pound at 300°F.  Add carrots and/or potatoes during last hour, if desired.  Cooking time is approximate, depending upon how big your roast is.  Whisk cold water with flour to thicken the gravy.

Serve with salad and side of rice or quinoa.