Posts Tagged ‘beef’

28th July
2010
written by Steph

steak tacos with a beet & apple slaw and blue cheese

Growing up, I was not a picky eater (still am not), and certainly wasn’t one of those kids who hated vegetables. My brother went through a phase where he hated carrots and hated peppers, but veggies never bothered me. That said, one vegetable I didn’t get much exposure to when young was the ruby red beet. I suspect my father doesn’t care for them and that’s why they never graced the dinner table, but I decided recently I was at a point in my life where I wanted to explore the less conventional vegetables in order to spruce up meals. After whipping up a beet & pear salad last week (with some kohlrabi tossed in just for kicks), I realized that raw beets are: a) really delicious, and b) actually quite sweet! I’d had pickled/jarred/canned varieties of beets before, and they are nowhere in the same league as fresh, raw beets.

With that in mind, I decided to use up our last beet in another slaw fashion, and suddenly this dish popped into mind. What could be better than steak tacos with beets & apple and some blue cheese? It sounded like a divine combination to me… and it was! Plus, it was a breeze to whip up! These will definitely be on the roster again soon… (more…)
21st February
2009
written by Steph

Chili con Carne

Chili con Carne

At the end of my last recipe post, I tantalizingly teased you with the promise of a chili recipe.  This is that recipe.  So far on this site I have focused for the most part on meals that you can fling together in a jiffy during the week.  After all, isn’t that how most of us are cooking most of the time?  However, one of my secret weapons for quick meals is perhaps the counter-intuitively named slow cooker.  I love this thing because it allows to me toss a bunch of things in a pot, forget about them, and then come back to a meal that is cooked and full of flavor.  It’s kind of like magic, or at the very least, having a little house elf to help you out in the kitchen.  I trot my slow cooker out about once a week, and its now my go-to appliance for making chili.  The thing about chili, in the end, is that the longer it cooks, the more complex and richer the flavors get, and that’s what makes a good chili.  Sure, you can get away with just simmering it on the stove for an hour or two, but how does that beat low & slow cooking for 8 hours?  Look at the numbers! OK, so the recipe I’m posting today was made with the aid of my slow cooker.  BUT I know that not all of you have one, so I will also tell you what to do if you’re going to go the traditional “pot on stove” method.  The slow cooker method is ostensibly easier since you just put everything together, making it a one step dish in the morning, but it’s not as though the other way is hard either.  Seriously though, look into getting a slow cooker, ok?  They aren’t just for making your grandmother’s casseroles or something bland and gluey, and I promise that they won’t burn your house down if you leave them unattended. Credit where credit is due, my chili recipe is inspired by Elise’s chili con carne recipe, though I must admit that I’ve never made it the way she does as my chili always has ground beef in it, and shockingly, never any bacon. (more…)
6th February
2009
written by Steph
img_2660

Chilly Pheese Steaks

Or as I inevitably wind up calling them “Chilly Pheese Steaks”!  However you say it, I’ve been craving one for the past 2 weeks or so.  This is how I know I could never really be a vegetarian, as every so often I just get wildly intense cravings for red meat. I’ll admit that I cheated a little bit on this meal, using leftover fajita steak from a meal out at our erstwhile favorite Mexican restaurant rather than cooking the meat myself.  I had the best of intentions as I purchased a package of tenderized round steak at Publix the last time we went shopping.  But when I took it out of the fridge too cook (after just two days in the fridge) it didn’t look quite right.  It was a dark purple color that made us a feel a bit uncomfortable and we ultimately decided not to risk cooking meat that had potentially gone off.  So I used leftover steak instead.  C’est la vie.  The one bonus, it definitely cut down on the cooking time (though not massively, since this dish really takes all of 20 minutes to assemble). (more…)