Tag Archives: beef

Slow cooked Teriyaki Beef

I like this recipe, a friend made it once and it was awesome.  I found this time it was ok, not sure if it was the cut of beef, how I cut it, or the company.

It’s really simple and requires very little in terms of ingredients.  I served it with brown rice and during the last half hour in the slow cooker, I added julienned zucchini and carrots.

Slow Cooker Teriyaki  Beef from today’s parent

2.5 lb beef, cut into 1/2 cm strips
1/2 cup soy sauce
2 cloves garlic minced
1 inch chunk of ginger, minced
1 tbsp sugar
1 tbsp cornstarch
1 tsp sesame oil

1.  mix everything in slow cooker, cook for 6-8 hours on low, or 3-4 on high.  (gotta love a recipe with one step)


Ultimate Burgers

I think I have the perfect everyday burger.  This is the pantry staples, no non-sense burger that can also be a meatball.   It’s simple, the kids love it, and thanks to Lisa, I have a freezer full of them for BBQ emergencies.  I bought a package of ground beef at Costco and made a bunch and froze them.  Why haven’t I thought of this before???  Such a smart idea.  This recipe can easily be doubled, tripled or quadrupled.

If you make them as meatballs, you can freeze them once cooked for simple weekday lunches.

Dilek’s Ultimate Burger/Meatball Recipe

  • 1 lb medium ground beef
  • one small onion grated
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 tsp salt and pepper
  1. Mix all of the above in a bowl, try not to overmix, apparently it makes for tough burgers.
  2. Shape into four burgers or make into golf ball sized meatballs
  3. Grill on BBQ
  4. If making as meatballs, they can be cooked in the oven at 400F for about 15min.

see so simple.

Thai take out made at home

I love Thai food.  I love cilantro.  I know not everyone feels this way, but it really enhances meals, most meals.  I remember the first time I tasted cilantro, it was love at first taste, on Pad Thai.  I have a bad memory, so for me to remember a specific dish is pretty exceptional.  That’s how much I love cilantro and Thai food.   I decided to test out a Thai menu for dinner the other day.  I used Martha‘s recipes, I generally have alot of success with them, and  I am a fan of the Everyday Food magazine.  The recipes are  usually pretty easy to prepare and pretty unMartha in terms of level of complexity.  All the recipes were adapted from Everyday Food May 2010.  The menu included Beef Salad, Pad Thai and Tropical fruit in a ginger syrup sauce.

Thai Menu

Vegetable Pad Thai:

  • 1/2 lb rice noodles
  • 2 Tbsp dark brown sugar
  • 2 Tbsp lime juice
  • 3 Tbsp soy sauce
  • 2 tsp vegetable oil
  • 3 Green onions sliced with white and green parts seperated
  • 1 clove of garlic
  • 2 eggs lightly beaten
  • 1/2 cup cilantro (not really optional)
  • 1/4 cup chopped peanuts

Prepare the rice noodles according to package instructions.

In a large skillet heat oil, medium heat, add the white parts of the green onion, the garlic and cook for 30 sec, add eggs and scrape skillet until eggs are almost cooked, transfer to plate.

Whisk together brown sugar, lime juice and soy sauce in skillet add the cooked noodles and mix till combined, and noodles are coated with sauce.  Add egg mixture and stir.  Top with loads of cilantro, peanuts and serve.

Thai Beef Salad

  • 2 Tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 12 ounces flank steak
  • 2 heads of Bibb or other young greens
  • 1 cucumber
  • 1 cup grape tomatoes
  • 2 carrots shaved using vegetable peeler
  • 1/4c mint leaves (an opportunity to use up the mint taking over my garden)
  • 1/4c basil leaves (basil not so big as the mint, but still growing nicely in pots)

In a baking dish combine soy sauce, fish sauce and sugar, coat steak in sauce and marinate for 15 minutes or more, up to overnight.

Heat cast iron skillet over high heat, add steak, reduce heat and cook for a 1-3 minutes per side, until dark brown.  Remove from heat, add any remaining sauce and cook for 15sec.  Coat steak in reduced sauce and set aside, once cook, slice into thin strips.

In a bowl combine lettuce, cucumber, carrots, tomatoes, herbs, steak and dressing, toss and serve.

Ginger Lime Dressing:

  • 2tsp fish sauce
  • 2tsp sesame oil
  • 1 Tbsp minced ginger
  • 1 Tbsp minced jalapeno
  • 2 Tbsp lime juice

Stir together and be sure not to spill.  If you do, you will be upset, make a mess and have alot less dressing, speaking from experience.

Tropical Fruit in Ginger Syrup

  • 1 inch piece of Ginger
  • 1/2 cup sugar
  • 1 orange, peeled and cut into slices
  • 1 mango, cut into bite size peices
  • 1 banana sliced
  • 1/4 cup sweetened flaked coconut toasted (both the coconut and the toasting are optional, I used the coconut, but did not toast, came out delicious, but I am sure toasting would have made it better)

In a small sauce pan combine sugar, ginger, and 1/2c water, bring to boil, until sugar dissolves, under 5 min.

In a bowl combine fruit and syrup, allow to sit for 10 min, serve with a syrup and coconut.

The Verdict: Pad Thai, I will look for other recipes, but it was decent enough.  The beef, was really good, and the salad was salad, but I did like the carrots shaved using the vegetable peeler, quite possibly my favorite kitchen tool.   The dessert was also good, I liked the ginger infused syrup, I think I would have liked it to be a bit more gingery.  Overall a company worthy dinner.  Just keep the cilantro on the side, apparently, not everyone feels that it enhances the meal.

Inside or Out and all mixed up Ravioli or Pasta with beef and cheese

While looking for recipes I came across basically the same recipe three times.  Well I am not one to look past fate.  Pasta with Beef and Cheese was meant to be.

The first one was titled Inside out Ravioli.  Found on a beautifully photographed blog called Taste and Tell.    It made me think, what is in ravioli that can be on the outside?  Cheese and spinach?  I wasn’t left long to ponder, cause I came across this one next and started to plan.

I found Micheal Ruhlman’s Mac and Cheese on his itouch app, posted on the same day as I came across the inside out ravioli.

Inspired by both recipes and I made something in between, and  found my own.  I wish I had read the part in the Ruhlman recipe to cook the pasta till it was only half done, cause I think that would have taken it up a notch.

Inside Out and Mixed up Ravioli

  • 1/2 cup onion
  • 1 clove chopped garlic
  • 1 tbsp olive oil
  • 1 tbsp Italian Spice (a mix of oregano, basil etc)
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp brown sugar
  • (Ruhlman suggests fish sauce that I really wanted to use but forgot)
  • 1L Tomato Sauce (with water spooned off)
  • 1lb lean ground beef
  • 2 cups raw spinach, wilted and chopped fine (nano fine, so the kids can’t identify it)
  • 2 eggs whites (that’s all I had, but I think regular eggs would work better)
  • 1/2 cup bread crumbs
  • 1lb or 454g macaroni
  • 1 grated mozzarella ball (approximately 2 cups)

Sweat the onions and garlic in the olive oil, add the beef and cook stirring till it is no longer pink, spoon off fat, and add the tomato sauce, simmer to thicken.

Meanwhile boil the pasta according to instructions.  This is where I wish I had remembered the part in the Ruhlman recipe to only cook the pasta till half done, and cook the rest in the sauce.  Since I had not read this part, till the pasta was done, I decided to skim more water off the top of my sauce, and allow it to simmer to thicken.

Never to pass on an opportunity to use my Le Crueset, I mixed the whole thing together (pasta, meat sauce, 1/2 the cheese, and spinach, eggs, breadcrumbs), topped it with the rest of the cheese and drove over to my moms.  Popped it in the oven for about 30min at 350F, and broiled for a few minutes to get the cheese nice and golden.  Then we enjoyed it during out Mother’s Day Dinner.

The verdict:   it was good, but I think I would change up the spices next time.  The sauce was too close to my lasagna recipe, and I think I would like a slightly different flavour next time.  I think smoked paprika, and fish sauce sound very interesting.   The kids loved it, and we had the leftovers for lunch the next day.  I will definitely be making variations of this to come for a long time!

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