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Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

 

Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Make sure it’s at room temperature so the grains are easy to mash with a fork.

 

1 cup cooked long-grain white rice, room temperature

2 slices hearty white sandwich bread, torn into small pieces

1 cup low-sodium beef broth, divided

4 T. finely chopped fresh dill, divided

Kosher salt and ground black pepper

1 pound 85 percent lean ground beef

1 large egg yolk

3 medium garlic cloves, finely grated

2 tsp. dried oregano, divided

5 T. extra-virgin olive oil, divided

2 T. lemon juice

 

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 T. of dill, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 tsp. of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes. Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 tsp. oregano and cook, stirring, until fragrant, about 30 seconds. Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers of the meatballs reach 160°F, 5 to 7 minutes. Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes. Off heat, whisk in the remaining 3 T. olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 T. dill.

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

 

1 lb. ground beef

pinch kosher salt approx. 1-1/2 teaspoon

ground peppercorn to taste

1 Tablespoon garlic powder

1 stick butter

3 slices American cheese

 

Desired Toppings, such as

Tomatoes

Bacon

Red Onions

Lettuce or Spinach

Mustard

Honey Mustard

Spicy Mustard

Ketchup

Mayo

Pickles

 Avocado

Spicy or Fiesta Ranch

Crispy Fried Onions

Fried Egg

BBQ Sauce

Sriracha

Steak Sauce (like A1)

Caramelized Onions

Peppers

Hummus

 Relish

Hot Sauce

Slaw

Chips

Jalapenos

Grilled Pineapple

Teriyaki Sauce

Queso

Crumbled Blue Cheese

Chili

Turn skillet on to 350 degrees. Mix ground beef, salt, pepper, and garlic powder. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.) Patty out the burgers, with the center of the patty pressed in a little bit.  This will let the juices run to the center and the patty will end up flatter instead of bulged up in the center as it cooks.  Place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in. Turn skillet down to a simmer and place a slice of cheese on each burger. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat. Dump the grease out of the skillet into a heatproof bowl. Increase the heat to 300 and coat the skillet with butter. Place each bun half on the skillet and toast the buns for about 30 seconds. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Salisbury Steak

Salisbury Steak

Salisbury Steak

1 pound lean ground beef

1/4 cup panko bread crumbs

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper

pinch of salt

For the gravy:

1 large vidalia onion, diced

4 ounces sliced white mushrooms

1 teaspoon fresh chopped thyme leaves

1/2 teaspoon garlic powder

2 1/2 tablespoons flour or cornstarch

3 cups beef stock

1 teaspoon Worcestershire sauce

1 tablespoon butter

kosher salt and pepper, to taste

Chopped fresh parsley or chives

 

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle. Sprinkle with parsley or chives, if desired. Serve immediately

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

 

Meatballs

2 lbs. extra lean ground beef

¾ cups seasoned dried bread crumbs

½ cup minced onion

⅓ cup Guinness beer

4 garlic cloves minced

2 eggs

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Sauce

½ tablespoon oil

½ cup diced onion

3 cloves garlic minced

1 ½ cups Guinness beer

1 6 oz. can tomato paste

½ cup barbeque sauce

½ cup brown sugar

1 tablespoon worcestershire sauce

½ tablespoon whole grain dijon mustard

1 teaspoon thyme

chopped parsley for garnish

 

Preheat oven to 375℉. Line a large sheet pan with parchment paper. In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot. While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and sauté ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.

Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot. Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

 

4 slices bacon, cut in half crosswise

2 tsp. brown sugar, packed

1 lb. lean ground beef

1/2 lb. ground pork

1 onion, finely chopped

1 red pepper, finely chopped 2/3 C. dry bread crumbs

1 egg, beaten

1/3 C. grated Parmesan cheese

1 tsp. Cajun seasoning

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. milk

1/2 C. barbecue sauce

 

Toss bacon slices with brown sugar; place in a skillet over medium heat. Cook bacon for 2 to 3 minutes; drain and set aside. In a large bowl, combine remaining ingredients except barbecue sauce. Form into a loaf and place on a lightly greased, aluminum foil-lined baking sheet. Spread barbecue sauce over loaf and top with bacon slices. Bake, uncovered, at 350 degrees for one hour to one hour and 10 minutes, until bacon is crisp and meatloaf is firm. Let stand for 10 minutes before slicing. Serves 6.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

coconut oil or butter for greasing

1 lb. ground pork or beef

1 C. chopped leftover or par-cooked-and-frozen veggies, such as carrot, squash, peas and zucchini

12 eggs

8 oz. cottage cheese

several T. freshly chopped herbs (I use sage and thyme) and/or 2 tsp. dried herbs and spices (perhaps a pinch of nutmeg)

handful of grated Cheddar cheese

 

Preheat the oven to 3 500 F and lightly grease a 12-cup muffin pan. Brown the meat in a frying pan with a little oil, then remove and set aside. Sauté the veggies in the pan using the fat from the meat. Beat the eggs in a bowl, then add the meat, veggies, cottage cheese, herbs and spices. Spoon into the muffin C. and sprinkle with the grated cheese. Cook for 15-20 minutes. Best served warm.

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

1 C. tomato sauce

1 1/2 T. barbecue sauce (we like Kraft original)

1 T. granulated sugar

1 1/2 lb. ground beef

6 T. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

dash garlic powder

 

Preheat the oven to 400 degrees.  In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well.  Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

6 -8 red bell peppers look for similar sizes and shapes so they cook evenly

12 ounces ground lamb

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. cardamom

1/4 tsp. freshly grated nutmeg

olive oil

1/2 onion minced

3 cloves garlic minced

1/2 C. pine nuts

2 C. cooked couscous I cook mine in chicken stock for extra flavor

1/4 C. currants

1/2 C. crumbled feta cheese

salt and fresh cracked black pepper

pomegranate molasses optional

1 C. crushed tomatoes or any plain tomato sauce

Yogurt mint sauce

1 C. yogurt

1/2 C. mint leaves

juice of 1 lemon

 

Preheat oven to 350F. Slice the tops off your peppers and reserve. Remove the seeds and veins from the insides of the peppers. Brown the ground lamb and the spices in a skillet, breaking apart the meat as you cook. After it is well crumbled and no longer pink, remove it to a plate. Add a drizzle of olive oil to the pan and sauté the onions and garlic for a few minutes, until translucent. Remove to the plate with the lamb. Add the pine nuts to the pan and toast, stirring almost constantly, until they turn golden. Add a touch of olive oil if the pan is dry. Add back the meat and onions to the pan, along with the cooked couscous, currants, and feta. Mix well, and season with salt and pepper to taste. I like to drizzle in a little pomegranate molasses, if you have some, but it’s optional. Pour the tomato sauce into the bottom of a casserole dish that just fits your peppers. Arrange the peppers on top. Fill each pepper with the filling, pressing down slightly to insure each one is completely filled. Mound the filling up a bit at the top. Replace the tops loosely on the peppers. Cover the casserole dish and peppers with a sheet of foil. Crimp the foil along the sides of the pan so the peppers can steam. Bake for about one hour and 20 minutes, removing the foil for the last 20 minutes. The peppers should be tender and slightly browned. Serve with yogurt mint sauce on the side. To make the yogurt mint sauce, blend the ingredients together in a small food processor.

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

 

2 lbs. ground beef

2 eggs, beaten

1 c. soft bread crumbs

1 onion, chopped

1/2 c. Burgundy wine or beef broth

1/2 c. fresh parsley, chopped

1 T. fresh basil, chopped

1-1/2 t. salt

1/4 t. pepper

5 slices bacon, divided

1 bay leaf

8-oz. can tomato sauce, warmed

 

Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside. Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf. Serves 4 to 6.

Crustless Skillet Pizza

Crustless Skillet Pizza

Crustless Skillet Pizza

2 pounds lean ground meat

2 tsp. sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

2 C. sugar-free pizza sauce

3 C. semi-hard cheese of choice (mozzarella, cheddar) divided

1 C. bell pepper chopped

1/2 C. red onion diced

6 large white mushrooms sliced

1 C. black olives sliced

 

Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes.  When meat is cooked, remove from oven. The meat patty should slightly shrink in size.  Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling.  Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

 

3 cup chicken broth

¼ cup black bean garlic sauce

2 tablespoon cornstarch

2 tablespoon honey

1 tablespoon sambal oelek

1 teaspoon toasted sesame oil

8 ounce lap cheong (Chinese sausage) (optional), sliced

1 pound ground pork

5 – 6 scallions, thinly sliced, white and green parts separated (about 1 cup total)

1 tablespoon grated fresh ginger

2 – 3 garlic cloves, minced

¼ cup Shaoxing cooking wine, dry sherry, or chicken stock

6 cup coarsely chopped Napa cabbage

3 cup cooked jasmine rice

1 5-6 ounce container crunchy chow mein noodles

1 tablespoon chili crisp (stir to make sure to get a nice mix of chili and oil)

 

Preheat oven to 350°F. For sauce: In a 4-cup measuring cup whisk together broth, garlic sauce, cornstarch, honey, sambal oelek, and sesame oil. In a 4- to 6-qt. pot cook sausage (if using) over medium-high 2 minutes or until sausage is browned, some of the fat is rendered out, and the edges are dark. (There is a lot of sugar in Chinese sausage so be careful not to burn it.) Add ground pork and season with a pinch salt and a couple turns of black pepper. Cook 4 to 5 minutes or until pork is no longer pink and any liquid is cooked off. Add scallion whites, ginger, and garlic; cook 1 minute. Deglaze pot with wine; cook 2 minutes or until liquid is gone. Stir sauce and add to pot. Cook and stir until thickened and bubbly. Remove from heat; stir in cabbage and rice. Transfer to a greased 13×9-inch baking dish. Cover; bake 25 minutes or until bubbly and hot. In a bowl toss crunchy noodles with chili crisp until fully coated. Uncover casserole and top evenly with noodles. Bake 10 minutes more or until noodles are toasted and a shade darker. Remove from oven; sprinkle with scallion greens. Makes 8 servings.

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon sesame oil

1 teaspoon Sriracha, or more to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 pound ground beef

1 1/2 pounds (4 medium-sized) zucchini, spiralized

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

 

In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with sesame seeds, if desired.

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

 

3/4 cup uncooked bulgur

1 1/2 cups boiling water (plus a smidge more)

1 cup (about 8 ounces or 1/2 pound) ground beef or lamb

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon red chile flakes

1/2 teaspoon ground cinnamon

1 teaspoon dried mint, oregano, or dill

Freshly ground black pepper

Olive Oil

 

Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. Drain any additional water from the grains, and cool. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside. Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from the heat and serve immediately. Serve with herbed or plain yogurt.

Winter Green Market Meatloaf

Winter Green Market Meatloaf

Winter Green Market Meatloaf

¾ cup fresh breadcrumbs (about 1 English muffin)

3 T. milk

½ cup ketchup

2 T. Worcestershire sauce

2 T. brown sugar

1 T. reduced sodium soy sauce

1 T. Dijon mustard

1 large carrot (about 3 ounces), coarsely chopped

1 small onion (about 4 ounces), coarsely chopped

4 large cloves garlic, peeled

1 small serrano pepper, cut into 3 or 4 pieces

2 cups (packed) coarsely chopped kale (about 2 ounces)

2 T. unsalted butter

Kosher salt

1 pound 80 to 85% ground beef

½ pound ground pork

3 ounces crumbled good-quality feta cheese

1 large egg

Freshly ground black pepper

2 T. (lightly packed) chopped fresh oregano

 

Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper. Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon. In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale. In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ tsp. salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes). In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ tsp. salt, the breadcrumb mixture, and 3 T. of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese (PNW)

 

Of all the many brew pubs in Portland, I can’t think of a single one that doesn’t have a burger on the menu. Burgers and beer just go well together, so why not put a little beer right on the burger itself? A light lager or pilsner adds just the right flavor, without too much hoppy bitterness. Flavorful grass-fed beef from Oregon’s local ranches make the best burgers, especially when mixed with a little bacon fat to keep them juicy.

4 slices bacon

1 1/3 pounds ground grass-fed beef

2 cloves garlic, grated on a fine grater

1 tsp. kosher salt

1 tsp. freshly ground black pepper

4 potato buns or other burger buns

Condiments: mustard, mayonnaise, and ketchup

4 slices of Tillamook Cheddar, if desired/

 

4 ounces extra-sharp Tillamook Cheddar, cut into chunks

1 scallion, ends trimmed, roughly chopped

1 clove garlic

¼ C. lager or pilsner beer, such as pFriem Export Lager

2 T. cream cheese or butter

1 T. Worcestershire sauce Kosher salt

Freshly ground black pepper

 

Make the beer cheese: In the bowl of a food processor, pulse together the cheese, scallion, and garlic until finely chopped. Add the beer, cream cheese, and Worcestershire sauce and process until pureed. Taste and season with the salt and black pepper. Refrigerate until ready to use; beer cheese can be made several days ahead. Make the burgers: In a sauté pan over medium heat, cook the bacon, turning occasionally, until brown and crisp, about 7 minutes. Remove from the heat. Transfer to a paper towel-lined plate and transfer the bacon grease to a small bowl or measuring cup. In a medium mixing bowl, combine the beef, 1 to 2 T. bacon grease (use the larger amount if the beef is lean), garlic, 1 tsp. salt, and 1 tsp. black pepper and mix with your hands until well combined. Shape into 4 burgers about V2 inch thick. Using the back of a spoon, make a shallow 1-inch-wide indentation in the center of each burger. (This will help them cook evenly and prevents them from shrinking.) Heat the grill to medium (35O°F to 450° F). Place the burgers on the grill and, with the lid closed, grill until charred on one side and they release easily from the grate, 4 minutes. Turn  (add cheddar now, if using) and cook the other side until a thermometer inserted in the side and pushed all the way to the center reads 155°F, about 4 minutes more. Place the buns, cut sides down, and grill until lightly toasted, about 1 minute.  4 Spread the buns with your choice of the condiments. Place the burgers on the buns, spread each patty with the beer cheese, top with the bacon, and garnish as desired.

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

Press the ‘Sauté’ button on the Instant Pot. Ensure that the ‘Sauté’ heat level is set to ‘More’ and allow the pot to warm up for a few minutes. As soon as the digital display reads ‘Hot’, add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked. Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute. Cancel the ‘Sauté’ function, then add the beef stock to the pot and mix it into the meat. Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp. Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to ‘Manual’ or ‘Pressure Cook’, High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR). Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta. Serve and enjoy!

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

Bone Broth Hamburger Soup

 

2 T. coconut oil, ghee, or butter

2 tsp. turmeric

2 tsp. black pepper

3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)

1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)

2 tsp. sea salt

Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini

 

Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body.  Add more sea salt and pepper, if needed.  Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

1 pound ground beef

1-3/4 cups water

2/3 cup barbecue sauce

1 tablespoon prepared mustard

2 teaspoons dried minced onion

1/2 teaspoon pepper

2 cups uncooked instant rice

1 cup shredded cheddar cheese

1/3 cup chopped dill pickles

5 bacon strips, cooked and crumbled

 

In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Cabbage and Beef Soup

Cabbage and Beef Soup

Cabbage and Beef Soup

1 pound lean ground beef (90% lean)

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 celery ribs, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1/2 medium head cabbage, chopped

1 can (28 ounces) diced tomatoes, undrained

3-1/2 cups water

4 teaspoons beef bouillon granules

Minced fresh parsley

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

 

Serving Size: 1 Cup

Calories: 116

Fat: 3g

Fiber: 3g

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

Sheet Pan Meatballs and Broccolini

1 pound broccolini ends trimmed

2 T. extra virgin olive oil or avocado oil

1 tsp. Magic Mushroom Powder or Diamond Crystal kosher salt

1½ pounds Italian bulk sausage

1½ C. marinara sauce

Heat oven to 425°F or 400°F convection bake with the rack in the middle. On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 tsp. of Diamond Crystal kosher salt or ½ tsp. Morton’s kosher salt/fine grain salt).   Arrange the broccolini in a single layer on the rimmed baking sheet. Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter. Tuck the meatballs in any open spots between the broccolini on the baking sheet.  Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking. While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven. When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

1 lb ground beef

1 medium sweet onion, diced

8 oz crimini mushrooms, sliced

1 tsp. kosher salt

2 cloves garlic, minced

2 tsp. paprika

1 tsp. dried thyme

1 tsp. ground black pepper

4 C. low sodium beef or chicken broth

12 oz. egg noodles

1/2 C. sour cream

1/2 C. chopped parsley

 

Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.  Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

1 lb. ground beef

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

8 oz. dry mafalda pasta (small wavy like lasagna pieces)

3 C. chicken broth

1 C. (4 oz.) shredded mozzarella cheese

2 tsp. minced fresh parsley

In a large, deep skillet, brown the ground beef over medium-high heat until it is well browned and no longer pink. Drain off any excess fat, if needed. Add the chopped onion and minced garlic to the skillet and stir. Season with salt, basil, oregano, and crushed red pepper, and cook until the onion gets soft and translucent, about 3 minutes.

Add the crushed tomatoes, pasta, and chicken broth and stir everything together. Bring to a boil then reduce to medium low. Cook for about 15 minutes or until the pasta is cooked through; most of the sauce should be absorbed. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts. Garnish with parsley and serve immediately.

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

1 pound ground beef

1½ C. sliced carrots

¾ C. diced onion

2 C. shredded napa cabbage

1 C. water

3 tsp. soy sauce

1 package (3 ounce) beef ramen noodles

 

Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.  Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

One Pot Skillet Turkey Pot Pie

1 tsp. vegetable oil

1 medium red bell pepper, thinly sliced

1 medium white or yellow onion, thinly sliced

8 oz button mushrooms, sliced

2 tsp. tomato paste

20 oz ground turkey (preferably dark meat)

1/2 to 1 tsp. chili powder*

1 can (14.5 oz) diced tomatoes

1 C. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3 tsp. unsalted butter

1/3 C. buttermilk

6 oz (1 1/2 C.) grated cheddar cheese

 

Preheat the oven to 425ºF. In a large, heavy, ovenproof skillet over medium-high heat, heat the oil. Add the bell pepper, onion and mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper. Add the tomato paste and cook for a minute or two until fragrant. Add the turkey and chili powder and cook, breaking up the turkey, until the turkey is browned and cooked, about 3-5 minutes. Add the tomatoes (undrained) and cook until some of the liquid has evaporated, about 3 minutes. Season with salt and pepper, then remove from the heat. Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter into the flour mixture using a pastry cutter or a fork. Stir in the buttermilk and the cheese just until moistened. Divide the mixture into 9 equal pieces and form into 9 biscuits. Place over the turkey mixture. Bake in the preheated oven until the biscuits are golden brown, about 20 minutes.

 

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.  Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.  Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.  To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

1 pound ground beef, not too lean (80/20 chuck works well) {or sub another ground meat}

1/2 C. panko bread crumbs

4 oil-packed anchovy fillets, minced (optional)

2 scallions (white and green parts), chopped

1 egg, beaten

1 tsp. kosher salt

1 garlic clove, grated on a Microplane or minced

1 tsp. grated fresh ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground allspice

1/3 C. Orange Marmalade

1 T. Cider Vinegar

1 T. Soy Sauce

¼ tsp. Red Chile Flakes

Chives, for garnish

 

Set an oven rack at least 4 inches from the heat source, and heat the broiler. In a large bowl, combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice, and mix gently but thoroughly. Form the mixture into 1 1/4-inch balls. At this point you can cover and refrigerate them overnight before cooking. Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through, 5 to 7 minutes. Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce, and chile flakes, and bring to a simmer. When the meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until the glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.

WIW: Classic Waffleburger

WIW: Classic Waffleburger

WIW: Classic Waffleburger

Nonstick cooking spray
1 lb. ground beef
½ tsp. salt
1 tsp. freshly ground black pepper
4 slices American, Cheddar, or Gruyere cheese (optional)

4 store-bought or homemade hamburger buns

Ketchup, mustard, lettuce, tomato, and pickles, for serving

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Season the beef with the salt and pepper and form it into 4 patties, each roughly the shape of the buns. Place as many patties as will fit in the waffle iron, close the lid, and cook until the beef reaches an internal temperature of 160 F on an instant-read thermometer, 3 minutes. When the patties have cooked, remove them from the waffle iron. If you would like a waffleburger with cheese leave a patty in the waffle iron, top with the cheese, and close the lid to waffle very briefly— about 5 seconds. Repeat with any remaining patties. Serve on a bun with ketchup, mustard, lettuce, tomato, and pickles.

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*

2 cloves garlic, finely chopped

1/2 tsp. ground black pepper, divided

2 – 3 T. olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 C.)

4 C. kale or spinach, coarsely chopped

1/4 tsp. salt

1/2 C. shaved Parmesan (optional)

 

In a medium bowl combine pork, bacon, garlic and 1/4 tsp. of the pepper until well mixed. Using a tsp., scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 C. of cooking liquid. Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 tsp. pepper. Top with Parmesan before serving.   Extra thick bacon does not work with this recipe. It’s too big for the mini meatballs and doesn’t stay incorporated into the meatballs when cooking.

 

Yield: 4 servings

Calories: 673

Fat: 37g

Fiber: 5g

Oven Porcupine Meatballs

Oven Porcupine Meatballs

Oven Porcupine Meatballs

1 pound ground beef

½ C. uncooked regular rice

½ C. water

1/3 C. chopped onions

1 tsp. salt

½ tsp. celery salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1 can (15 oz.) tomato sauce

1 C. water

2 tsp. Worcestershire sauce

 

Heat oven to 350º. Mix meat, rice, ½ C. water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer.

Cabbage Roll Soup

Cabbage Roll Soup

Cabbage Roll Soup

 

1 tsp. canola oil

1 C. onion, chopped

2 tsp. garlic, minced
1/2 pound lean ground beef (96% lean)

1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1 (14-ounce) can reduced-sodium beef broth

2 T. red wine vinegar

1 T. brown sugar
1/4 tsp. salt

3 C. bag shredded coleslaw mix
1/4 C. instant brown rice

 

Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cover, and cook for 3 minutes, or until the onion begins to soften, stirring occasionally. Push the onions to one side of the pot, add beef to the empty side, and cook until it begins to brown, breaking it up with a wooden spoon. Stir the beef into the onions and cook another 3 minutes, or until the pink color is gone. Add the next 6 ingredients to the pot (tomatoes through salt). Increase heat to high and bring to a boil. Stir in the coleslaw mix, reduce heat to medium-low, partially cover the pot, and simmer gently for 15 minutes. Stir in the brown rice, cover, and cook until tender, about 10 minutes.

 

Yield: 4 servings

Calories: 190

Fat: 4g

Fiber: 4g

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Cooking spray

7 ounces broccoli rabe, trimmed

1 1/2 T. red wine vinegar

1 T. extra-virgin olive oil

1 tsp. sugar

1 pound 93% lean ground sirloin

1 tsp. smoked paprika

1/2 tsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces

8 (1-oz.) whole-wheat slider buns

8 heirloom tomato slices

 

Heat a grill pan over medium-high. Coat pan with cooking spray. Add broccoli rabe; cook 5 minutes, turning occasionally. Coarsely chop. Combine vinegar, oil, and sugar in a small bowl. Add broccoli rabe; toss. Combine beef, paprika, Worcestershire, salt, and pepper in a bowl. Shape into 8 (3-inch-wide) patties. Return pan to medium-high. Coat pan with cooking spray. Add patties to pan; cook 2 to 3 minutes. Turn; cook 1 to 2 minutes. Top patties with cheese; cover and cook 1 minute or until cheese melts. Place 1 patty on bottom half of each bun; top with tomato, broccoli rabe mixture, and top halves of buns

 

Yield: 4 servings

Calories: 404

Fat: 15.9g

Fiber: 2g

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Finely grated zest of1/2 lime

1 teaspoon fresh lime juice

1/2 teaspoon honey

1/8 teaspoon kosher salt, plus more as needed

1 tablespoon peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving 1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 cups (5 ounces) fresh baby spinach

1/2 cup fresh basil leaves, tom into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded carrots, for serving

Lime wedges, for serving

Lettuce leaves, for serving

 

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs teaspoon salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed. Transfer the pork mixture to a platter, and surround it with mounds of scallion greens, cashews, shallots, and carrots. Serve lime wedges alongside for sprinkling, and lettuce leaves for  wrapping.

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

1 large shallot, finely chopped (3 T.)

3 T. butter, softened

2 T. chopped Italian parsley

1/2 tsp. snipped fresh thyme

1/2 tsp. lemon zest

1 1/2 lb. 80% to 85% lean ground beef

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. shiitake mushrooms, stemmed and sliced

1 T. olive oil

4 slices Swiss cheese

8 slices small firm square bread (such as English muffin toasting bread), toasted

 

In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper.  Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.  Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.  Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.

Stuffed Green Peppers

Stuffed Green Peppers

When cooking with foil, make sure that the seams and folds you make are as airtight as possible so as to retain heat. This allows the food inside to cook faster in the same way a pressure cooker operates.

Stuffed Green Peppers

1/2 pound of hamburger
Salt and pepper
One egg
1/3 of cup of diced onion
4 green peppers

shredded cheese, optional

Scrape out the green peppers and wash thoroughly. Mix together the other ingredients and add salt and pepper (to taste). Stuff the mixture into the peppers and wrap each pepper in foil — again remembering to make good seals on the seams of the foil, where you have folded. Place the peppers on a bed of hot coals, and cook on each side for 12-15 minutes.  open, top with cheese, if using, and close quickly and let sit a minute or two to melt cheese.

Note that you can change the filling, but if you use ground turkey, it might dry out before the peppers are tender.  You can add cooked rice or beans, if available, to make more filling to serve a larger crowd.