Beef and Broccoli Bowl

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Instructions

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Serve with rice, sprinkle with green onions. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Alton Brown Meatloaf Recipe

I have been looking for a good meatloaf recipe and found this one from Alton Brown.

Alton Brown Meatloaf Recipe

The picture doesn't do this justice but I forgot to take picture before, so this is after. This was moist and flavorful. Made a meatloaf sandwich the next day and it was delicious.

Course

Main Dish

Prep Time

10 minutes

Cook Time

75 minutes

Passive Time

10 minutes

Servings

people

Ingredients

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 lg yellow onion roughly chopped
1 carrot peeled and cut into 1" pieces
3 garlic cloves peeled
1/2 red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp salt
1 lg egg

Topping

1/2 c ketchup
1 tsp cumin
hot sauce dash
1 tbsp honey

Course

Main Dish

Prep Time

10 minutes

Cook Time

75 minutes

Passive Time

10 minutes

Servings

people

Ingredients

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 lg yellow onion roughly chopped
1 carrot peeled and cut into 1" pieces
3 garlic cloves peeled
1/2 red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp salt
1 lg egg

Topping

1/2 c ketchup
1 tsp cumin
hot sauce dash
1 tbsp honey

Instructions

Oven rack should be in center position. Preheat oven to 325. Line a baking sheet with parchment. Combine croutons, black and cayenne pepper, chili powder, and thyme in food processor. Pulse until it becomes crumbs, Place in large mixing bowl. Add onions, carrots, garlic and red pepper to food processor and pulse until finely chopped. Don't overpulse should not be puree. Pour into bowl. Add the chuck and sirloin to bowl. Add salt and mix well. Don't squeeze the meat. Press the meat mixture into a loaf pan. Turn it over and place on baking sheet. Cook 10 minutes and pull out from oven and remove loaf pan. Cook Meatloaf another 55 minutes. Mix the ketchup, cumin, hot sauce and honey in bowl and stir well. Once the meatloaf has cooked that 55 minutes, pull out and brush topping on top. Cook additional 10 minutes. Let meatloaf cool 10 minutes before serving.

Carrot Salad with Coriander Vinaigrette and Pistachios

Originally found on A Beautiful Plate.

Carrot Salad with Coriander Vinaigrette and Pistachios

This is a delicious side salad that is packed with flavor.

Course

salad, Side Dish

Prep Time

10 minutes

Passive Time

30 minutes

Servings

people

Ingredients

1/4 c pistachios shelled
3/4 tsp coriander seeds
1 garlic clove finely miced
3 tbsp lemon juice
1/4 tsp red pepper flakes
1/4 c olive oil
1 lb carrot peeled and grated
1 c fresh cilantro leaves coarsely chopped
salt to taste

Course

salad, Side Dish

Prep Time

10 minutes

Passive Time

30 minutes

Servings

people

Ingredients

1/4 c pistachios shelled
3/4 tsp coriander seeds
1 garlic clove finely miced
3 tbsp lemon juice
1/4 tsp red pepper flakes
1/4 c olive oil
1 lb carrot peeled and grated
1 c fresh cilantro leaves coarsely chopped
salt to taste

Instructions

Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside. Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside. In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste. Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.

Curried Red Lentil Soup

Easy soup that doesn't take very long to get started and tastes great.

Servings

Ingredients

2 Tbsp olive oil
3 Tbsp onion chopped
1 garlic clove chopped
1 tsp ginger peeled, and freshly grated
2 tsp curry powder
1/4 tsp ground cloves
1/2 cup potato peeled, diced
1 small carrot peeled, sliced into thin rounds
1 cup red lentils rinsed and drained
4 cups vegetable stock
1 1/4 tsp salt or to taste
pepper to taste

Servings

Ingredients

2 Tbsp olive oil
3 Tbsp onion chopped
1 garlic clove chopped
1 tsp ginger peeled, and freshly grated
2 tsp curry powder
1/4 tsp ground cloves
1/2 cup potato peeled, diced
1 small carrot peeled, sliced into thin rounds
1 cup red lentils rinsed and drained
4 cups vegetable stock
1 1/4 tsp salt or to taste
pepper to taste

Instructions

Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the onion, garlic, and ginger. Stir and saute 2-3 minutes, or until the onion softens and just starts to brown. Add the curry powder and stir for 10 seconds. Now put in the cloves, potato, and carrot. Stir for a few seconds, then add the lentils and stock. Stir and bring to a boil. Cover partially, leaving the lid slightly ajar, turn the heat down to low, and cook gently for 45 minutes, or until the lentils are completely soft. Add the salt and pepper to taste.
Use a hand blender to blend briefly; the soup should not be completely smooth. Enjoy!

Recipe Notes

This recipe was used from World Vegetarian