Beef and Broccoli Bowl

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Beef and Broccoli Bowl
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
  2. 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 fromĀ Cooking Light

Beef Stew

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Beef Stew
Rich and comforting Italian beef stew.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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 fromĀ Cooking Light

Alton Brown Meatloaf Recipe

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

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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
Topping
Course Main Dish
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Topping
Instructions
  1. 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.

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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
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. 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

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Curried Red Lentil Soup
Easy soup that doesn't take very long to get started and tastes great.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. Use a hand blender to blend briefly; the soup should not be completely smooth. Enjoy!
Recipe Notes

This recipe was used from World Vegetarian