Tag Archives: meat

Beef & Broccoli

16 Jun

This isn’t really a recipe… because I didn’t follow one when I made this.  Basically all you do is…

Slice some beef into thin strips using a good knife.

Marinate the strips in:
white wine vinegar (or any vinegar)
a little oyster sauce
a little soy sauce
salt and pepper
red pepper flakes
a little sugar
ginger and garlic

Heat a wok or cast-iron skillet with a little oil and stir-fry some chopped up broccoli, but only a little, for a minute or two, not so that they are done yet.

Remove the broccoli, using a slotted spoon remove the beef from the marinade and stir-fry that.

When the beef is done add back in the broccoli.

Add in the marinade and a little water.

Cook until the marinade has boiled for a few minutes and reduced to the desired consistency and the broccoli is done how you like it.

Serve with jasmine or brown to white rice.


Cumin-Spiced Meatballs with Couscous and Roasted Carrots

4 Jun

ground beef
1 onion
ground coriander
powdered garlic
salt and pepper
one package of Near East pine nut couscous
chopped green scallions
carrots, peeled and cut into 1″ pieces

Preheat the onion to 425 degrees.

Toss the carrots in a little olive oil and salt and pepper and spread o a baking sheet.  Bake for about 30 minutes.

In the meantime, chop the onion and place the pieces into a hand blender or food processor with the spices (and don’t skimp on the spices!).

Blend the onion until you get an “onion paste”.

Put the ground beef into a large bowl and add the onion paste.

Mix together and form small meatballs.

Fry the meatballs in a little oil in a cast iron skillet, until cooked through.

Meanwhile, prepare the couscous according to the package directions.  When done, add in the chopped scallion.

Serve all together.  This goes great with a tzatziki or other yogurt-type sauce. Also you can freeze the extra meatballs.

Baked Mini Corn Dog Snacks

4 Jun

I have to admit something….

…I *love* corn dogs.  Hot dogs, you couldn’t pay me to eat one.  But CORN dogs… drive me wild ; )  However the fact that they are deep fried and usually huge doesn’t do well with trying to eat more healthy.  So that’s why I love this recipe for bite sized, baked mini versions of my favorite fair food!

Adapted from Iowa Girl Eats

1/2 cup applesauce, the sweetened kind
1/2 cup sugar 
2 eggs
1 cup buttermilk
1 cup all purpose flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

turkey hot dogs, or tofu hot dogs

Preheat the oven to 350 degrees.

Spray the cups of a mini muffin pan with non stick spray.

Combine the applesauce and sugar in a bowl.

Whisk in the eggs and buttermilk.

In a separate bowl add the baking soda, salt, cornmeal and flour.  Mix together.

Whisk in the dry ingredients into the wet ingredients.

Pour some into the muffin cups to about 3/4 full, then add in a 1″ piece of hot dog and push down in the cup.

Bake for about 10 minutes.

*This recipe makes about 46 mini corn dogs*

Lemon Chicken Scaloppini

26 Apr

chicken breasts, sliced in half horizontally, into cutlets
 1 lemon, sliced
olive oil
white wine
chicken broth
salt and pepper
chopped parsley (optional) 

Pound the chicken cutlets until tender.

Dredge the cutlets in a mixture of flour and some salt, shake off excess.

Heat the olive oil in a cast iron skillet.  When hot sauté the chicken until browned.

Add some white wine to deglaze, then add an equal amount of chicken broth.  Simmer until reduced to your desired sauce consistency.

Add the lemon sliced on top of the chicken, and add capers.  Let sit 1 more minute.

Season to taste with salt and pepper, and add chopped parsley if you have it.

Serve with roasted potatoes or rice.

Baked Chicken Tenders

4 Feb


*Serves 2 people*

1 1/2 chicken breasts
1 egg
salt and pepper

Preheat the oven to 350 degrees.

Meanwhile, pound the chicken breasts between plastic wrap until flattened.  Cut into strips about half and inch thick.

Season the chicken strips with salt and pepper.

Then, dip each piece into the flour, then the egg, and the breadcrumbs.

Place on an oiled baking sheet.

Add a little more oil on top of the strips for extra crunch.

Bake for 20-25 minutes, serve with some ketchup or homemade honey (agave)mustard.

Healthy Takeout – General Tso’s Chicken with Brown Fried Rice

15 Oct

This is sooooo good and can be used for beef as well!  If you’re a person who doesn’t fail every time trying to stir fry tofu (unlike me), I bet this would go great with tofu too.

Marinade adapted from here.

For the protein (This marinade works for about 1 chicken breast, or 0.5 lb beef):

1/4 cup brown sugar
3 Tbsp Hoisin sauce (I did without it this time because I had none left and the sauce was still great!)
3 Tbsp rice wine or white vinegar
3 Tbsp ketchup
1 tsp cornstarch
2 Tbsp soy sauce
1/4 cup water
3 Tbsp fresh ground ginger
dry chili flakes

Make the marinade by mixing everything together.  Add your chopped meat to this and let sit while you prepare the fried rice.

For the fried rice:

freshly cooked brown rice
canola oil
chopped onion
chopped garlic – a lot of it! (I do about 2 cloves per person)
frozen mixed veggies (carrots, peas and green beans)
soy sauce

In a large pan, heat some canola oil until hot.

Add in the onion and garlic, and stir fry for about 30 seconds.

Add in the rice and stir.

Let cook for about 2 minutes, then add in the frozen veggies.

Stir and let sit for about 3-4 minutes to let the bottom get a little crispy.

Drizzle some soy sauce over the top, tasting a little as you go so you add the perfect amount for your tastes.

Cook a little longer, and then transfer to a bowl to let sit covered with foil.

In the same pan, heat some more oil and strain the protein from the marinade.  Add only the protein to the hot oil, leaving the marinade to the side.

Cook for 2 minutes, then add the rest of the marinate.  Let simmer until thickened to the right consistency.

I like to serve this with a lot of rice and a well made in the center with the chicken or beef.

Kale, Lentil and Sausage Soup

14 Oct

Kale, Lentil and Sasuage Soup

 cooked lentils
breakfast sausage
tomato paste
chicken or vegetable broth
chopped onion
chopped celery
red pepper flakes
chili powder
bay leaves
salt and pepper
fresh, chopped garlic
fresh thyme
cream (optional)

In a large pot, cook the sausage.

When cooked through, drain off the excess fat and add in the onion and celery.

Cook, stirring, for about 2 minutes.  Add in the garlic, thyme, chili powder, and red pepper flakes.

Mix in the tomato paste.

Next, add in the broth and bay leaves.

Add in the lentils (my lentils were already cooked and in the refrigerator, so I put 2/3 of them in a blender already then added them to the soup).

Season the soup with salt and pepper.

Simmer either until the lentils are cooked (about 40 minutes), or if already cooked, for about 20 minutes.

Mix some of the soup in a blender to thicken if you haven’t already.

Add in the kale, simmer 10 more minutes.

**If the soup still is not thick enough, you can add in some dehydrated potato flakes**

Serve with a little cream or some toasty bread.