Sunday Roast

It was a warm but rainy day here today. So I thought a roast would be nice.

Mustard-Crusted London Broil (from Prevention Guide Quick & Healthy Meals)

3/4 C panko (Japanese bread crumbs)
1 TBSP fresh thyme leaves
1 lb. top round London broil
1 1/2 TBSP Dijon mustard
2 cloves garlic, finely chopped

1. Arrange oven rack in top position. Preheat oven to 450. Fit baking or roasting pan with wire rack. Mix panko and thyme on plate.

2. Season both sides of London broil with salt and pepper to taste. Combine mustard and garlic in small bowl and cover meat with mixture.

3. Coat meat with panko mixture, pressing crumbs into meat so they stick. Place meat on rack and coat top and sides thoroughly with cooking spray. Roast meat 16-18 minutes for medium, or until crumbs are golden. If crumbs begin to brown too much, cover beef loosely with foil. Remove from oven and let stand 10 minutes. Slice into thin strips and serve.

I realized as I was typing this that I forgot to spray the roast with cooking spray. Apparently it is not crucial because mine came out great. The mustard gave the beef a nice flavor and the panko gave it a wonderful crunch. I served this with sauteed spinach, onion-soup roasted potatoes and broccoli. I was the only one who ate the spinach but the meal was otherwise a big hit. I expect the leftover beef with be lovely in sandwiches or salad. I made an almost two pound roast so we have some leftovers. I also used dried thyme, which worked just as well. ( As an amusing side note, the spell check wants "panko" to be "pinko".)

Chili Weather

I don't know how your weather is, but ours has turned suddenly and bitterly cold. Like, wind-chill-of-17-at-the-bus-stop-this-morning cold. So it was a perfect day to make some of my signature chili. I created this recipe last year when one of my husband's work mates gave us some deer meat. It was outstanding with the deer meat, but it's just as good with plain old beef.

Annie's Signature Chili (mine, all mine!)

1 lb. chopped meat (beef or venison)
1 lb. smoked sausage (beef or deer sausage), sliced into rounds
1 lg onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
1 6 oz. can tomato paste
1 can (28 oz.) chopped tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cloves garlic, minced
2 TBSP chili powder
1 tsp Worcestershire sauce

Combine all ingredients in a large slow cooker and stir. Heat on low for 6 hours, stirring occasionally.

I serve this over rice with corn bread on the side. It's nice with some grated cheese or sour cream on top. You can top with jalapenos for more kick. This is flavorful, but not so spicy that my son can't eat it. Tonight, he had a whole bowl. This would be great for a large group.

Open Sesame

I am always anxious to try recipes that claim they can be done in 15 minutes. Or with 5 ingredients. This one cooks in 15 and only requires minimal prep time.

Sesame Beef (from EveryDay Food magazine)

2 TBSP soy sauce
2 TBSP dry sherry
1 TBSP sugar
2 tsp rice vinegar
1/2 tsp red-pepper flakes
1/2 tsp corn starch
1 TBSP plus 1 tsp vegetable oil
3/4 lb. boneless New York strip steak, thinly sliced
2 red bell peppers, thinly sliced
2 garlic cloves, minced
1 TBSP sesame seeds, toasted

cooked rice for serving
thinly sliced scallion greens (optional) for serving

1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes and corn starch.

2. In a large skillet, heat 1 TBSP oil over medium-high heat. In two batches, cook meat, undisturbed, until brown on one side, about 2 minutes per batch. Transfer to a plate. Add 1 tsp oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, two minutes. Add garlic and cook until fragrant, about 30 seconds. Whisk soy sauce mixture into skillet, along with steak. Cook, stirring, until sauce thickens. Stir in sesame seeds.

3. Serve over rice with scallions.

This one was a hit. Both my guys ate it. It was a lovely, quick, easy meal. It is not spicy, so it was good for my little guy. Also good for lunch the next day.

All Hail the Slow Cooker!

Tuesdays are a very busy day for us. My son and I both have Tae Kwon Do, so I have to have a meal that can be cooked and eaten in about 1.5 hours. Slow cooker to the rescue! I set it up in the morning, went about my business, and had dinner waiting when we came home from class.

Slow-Cooker Carne Guisada (from EveryDay Food magazine)

2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and pepper
2 TBSP vegetable oil
1 medium white onion, diced medium
1 medium green pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TBSP all-purpose flour
1 3/4 C chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed, grated cheddar and cilantro for serving

1. Season beef with salt and pepper. In a large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp more oil for second batch). Transfer to a 5- to 6-quart slow cooker.

2. In the same skillet, cook tsp oil, onion, pepper, jalapeno, and garlic over medium, stirring and scraping up browned bit, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.

3. Serve in tortillas with cheese and cilantro.

This was a huge hit. My son ate two tacos. It has a stew-like consistency, so you could easily serve it over rice. You can serve this with rice and beans as tacos. Also with chips and salsa. I used fire-roasted tomatoes which I think added to the rich flavor.

Soup! It's What's for Dinner.

The weather is beginning to turn cooler and I'm ready to try some fall recipes. This one was as good as it sounded in the recipe book.

Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)

1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley

1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.

2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.

I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.

Fiesta Time! Ole!

I am still recovering from our fiesta last weekend. We did a much better job this year in not overbuying on food. I think we finally finished the tortillas my husband bought for last year's fiesta. We provided the main course and the drinks. Our wonderful guests helped with appetizers and desserts.

Carne Asada (From Tabrin)

flank steak
Pace picante sauce
Wishbone Italian salad dressing

You want to put the flank steak into a ziploc bag and cover it with equal amounts of picante and dressing until covered. I usually mix the two in a bowl and whisk them together and then pour it over the meat. I did 3-4 lbs of meat per bag and used two large picantes and two extra large dressings for about 14-16 lbs of meat all together. Let it marinate overnight, flipping the bag occasionally. Grill over medium high heat and then slice across the grain for burrito filling. We put out the usual fixings for the burritos. Fill them however you like. We also had rice and beans on the side.

Spicy Black Beans (my own recipe)

2 15 oz cans clack beans, drained and rinsed
1 11 oz can shoepeg corn
1 10 oz can Rotel chopped tomatoes with green chiles
2 4 oz cans chopped green chiles
1/4- 1/2 C Sofrito sauce ( I use Goya)
1 TBSP oil
Cumin, white pepper and black pepper to taste

Heat the oil and spices in a large saucepan until fragrant. Add beans and corn. Stir in chiles and tomatoes along with sofrito sauce until blended. Simmer until hot throughout.

I sometimes make this with pork as well. Just cube 1-2 lbs boneless, center cut pork chops. Cook thoroughly in the oil before adding the beans.

We also made margaritas. I do not believe in bottles of mix, but with a crowd, I'm not going to squeeze limes for each drink either. This is my compromise:

Margaritas (my plan)

1 can of Minute Maid Limeade
1/2 to 3/4 can of tequila
1/4 to 1/2 can tripe sec
ice

Dump the limeade and booze in the blender. Fill with ice. Blend. I drink mine with salt, but to each his own.

Instant party.

The House Favorite

You know that meal you can always make and everyone in the house will be happy? This is that meal around these parts.

Cold Sesame Noodles (from Bon Appetit)

3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips

1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.

2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.

Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.

Thai Beef Salad (from Bon Appetit)

3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced

1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.

2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.

This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.

This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.

A light meal

We are fans of beef around here and I'm always looking for recipes that are satisfying without being overwhelming. This one fits the bill.

Beef Rolls (from Everyday Food magazine)

3/4 pound braciola beef (thinly sliced top round), cut into four equal pieces
coarse salt and pepper
2 ounces pepper jack cheese, thinly sliced (You can substitute another cheese like Swiss or cheddar)
1 cup white onion, red and orange pepper, sauteed
1 tsp extra virgin olive oil

1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. (Use two toothpicks per seam, like straight pins)

2. Place a medium skillet over med-high heat, brush pan with olive oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if meat is browning too quickly.). Transfer beef rolls to place and remove toothpicks before serving.

This was like tiny Philly cheese steaks without all the bread. I used cheddar cheese, deli sliced. It was perfect to impart the flavor and creaminess without making a huge mess or overwhelming the other ingredients. I served it with broccoli, a spring greens salad with lemony-garlic vinaigrette and garlic bread. These would also be great for a party, on a buffet. They could easily be popped into rolls to make individual hot sandwiches.