Beef and Pork "Sausages"

The other day I made a new variation of a Middle Eastern dish we have from time to time.  The taste is  somewhere between a meatloaf and a sausage.  I mixed a pound of beef and a pound of pork to create a very moist flavorful meat.  I added crushed garlic, parsley, onion, and hot paprika to give it plenty of flavor.  I served it with rice and a crisp, refreshing cucumber yogurt salad.  We loved this version and the kids requested them the following night, so I know they are a keeper.

Beef and Pork "Sausages"

1 pound ground beef
1 pound ground pork
4 cloves garlic
1 onion
1 teaspoon hot paprika
1/4 cup parsley
kosher salt
freshly ground black pepper

Place the ground beef and pork in a large bowl.  In a food processor, pulse the onion and garlic until they are finely minced.  Add the parsley and pulse until minced.  Add mixture to meat.  Season with paprika, a teaspoon of salt and 1/2 teaspoon pepper.  Mix together with a fork or your hands.  Shape meat into 2 inch long football-shaped spheres.  Grill over high heat.  Serve with rice and cucumber yogurt sauce, if desired.

Bistro Burgers

A couple of weeks ago I stocked up on a variety of meats that I could portion and prep for easy weeknight meals. I tried to focus on cuts that I could grill up easily and serve with a side of rice or vegetables.  I cut and portioned out pork chops, bone in chicken breasts, sausages, chicken thighs and drumsticks, and these bistro burgers.
The bistro burgers came about because I had bought a pound of ground pork and a pound of ground beef that day.  I didn't know what I was going to do with them when I picked them up at the store but once I got home I decided to mix them together in the same way that I mix up meatballs.  This time I skipped the parmesan and opted for cheddar cheese instead and I ended up with some terrifically flavorful and juicy burgers.  I was able to get 8 good-sized burgers, just enough for two meals.  I portioned them and froze them in a single layer,  but they did not stay in the freezer long at all.  Everyone enjoyed the first package so much that we ate the second package just 3 days later.  I'm going to pick up more ground meat tomorrow just so that I can stock the freezer with more juicy burgers!

Bistro Burgers

1 pound ground beef (85%lean)
1 pound ground pork
2 slices bread, cut into very small cubes
1 egg
1/4 cup milk
1/4 cup onion, minced
1/2 cup cheddar cheese, freshly grated
2 tablespoons parsley, minced
salt and pepper

Mix all ingredients together until well combined.  Portion into 8 burgers.   Shape and cook immediately or place in single layers in desired number of ziplock bags and freeze flat.  Defrost in refrigerator overnight and grill as desired.

Stuffed Grape Leaves

Stuffed Grape Leaves have been a part of nearly every get together on my husband's side of the family since we started dating back in high school.  Back then my mother-in-law used to hide a single toothpick inside one of the grape leaves and everyone would gather around the table to eat and anxiously wait for someone to find the lucky grape leaf.  Now that my kids are old enough to safely play this little game I followed suit this time and hid two toothpicks for them.  The kids were delighted with the game and they each "happened" to find a toothpick.  Now that they have each had a chance to find one I'll have to make it a little trickier and bury one toothpick a little deeper next time.  That way they'll have to eat a little more and wait a little longer to finish the game!

Traditionally this dish is enhanced by adding leftover lamb bones to the bottom of the pot before layering in the grape leaves, but I often make this without to get a lighter dish with a cleaner flavor.  By all means, add them back in if you desire.

Stuffed Grape Leaves
1 jar grape leaves in brine
1/4 cup lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt

Filling:
1 to 1 1/2 pounds minced lamb or beef (any lean cut works)
1 cup rice
1/2 onion, minced
2 cloves garlic, minced
2 teaspoons salt
3/4 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon pepper

Combine all filling ingredients in a large bowl.   Lay a couple of grape leaves on a cutting board and trim the stems off.  Place a teaspoon or two of the filling on each grape leaf and roll each one up like a burrito.  Repeat with remaining leaves until filling runs out.  You should be able to get at least 60 or 70 medium sized rolls.  Melt a tablespoon of clarified butter (or a mixture or regular butter and a bit of olive oil) in the pot.  Add a teaspoon of salt, 1/2 teaspoon each of cinnamon and allspice, and 1/4 cup fresh lemon juice.  Remove from heat and lay a few grape leaves in the bottom of a large heavy pot.  Layer the rolled grape leaves in even layers into the pot.  Add enough water to just cover the the rolls and invert a plate on top of the rolls to keep them submerged.  Bring to a boil and then turn to low and simmer for 45-60 minutes.
*I often bring the water to a boil and then place the pot in a 350°F oven for an hour or so and bake it alongside a pot of this rice.  These go well with lamb chops and a side of cucumber yogurt sauce.

Chili

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This is a pretty basic chili recipe that we have been making for years.  The kids love the beans so I always make sure to add plenty if I have them.  This time around I added a pinch of freshly ground chili pepper which gave it some kick, but just enough.  My daughter, like most kids, has a pretty low tolerance for any heat, so I was pleased when she ate her whole bowl.  And then promptly chased it down with two glasses of milk!

Chili
1 pound ground beef
1 onion, diced
3 stalks celery, thinly sliced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dry garlic
1 48 ounce can tomato juice
1 can medium chili beans
1 can kidney beans
a pinch of red pepper flakes
salt and pepper

Heat a tablespoon of oil in a large pot and add the beef, onion, and celery.  Sauté until meat is browned and vegetables are tender.  Add a teaspoon of salt and 1/2 a teaspoon of pepper and all remaining spices and cook 1 minute more.  Add all remaining ingredients and bring up to a boil.  Reduce to a simmer  for at least 1 hour.   Taste and adjust seasonings if necessary.

Swiss Steak

Swiss Steak is not a pretty meal, but it was a favorite of mine as a child and I fondly remember it cooking away in the oven all afternoon and eating the braised meat with my family.  I particularly liked spooning the extra gravy over my mashed potatoes (or just eating the gravy by the spoonful!).
This is the perfect opportunity to have your little ones help you in the kitchen because every kid I know enjoys pounding things.  I just gave her the mallet and let her go.  I know I loved helping out with this meal as a kid and I'm hopeful that Grace will remember it fondly as well.

Swiss Steak

2 pounds round steak
2 medium onions, thinly sliced
1/2 cup flour
salt and pepper
1 cup water
1/4 cup flour
1 1/2 cups chicken or beef broth
1 tablespoon worcestershire sauce or soy sauce
oil

Preheat oven to 350 degrees.   Place 1/2 cup flour in a large ziplock bag and add a teaspoon of salt and pepper.   Toss to coat.  One at a time, pound steaks with a mallet or edge of a plate until 1/4 inch thick.  Repeat with remaining steaks and then lightly dust with another coating of the flour mixture.   Heat 2 tablespoons of oil in a heavy pot or dutch oven and brown steaks.  You may need to do this in batches depending on the size of your pan as you don't want to crowd the meat.  Once all the meat is browned on both sides add the onions, 1 cup of water and worcestershire (or soy) sauce.  Bring up to a boil and then cover and transfer to oven.  Cook for 11/2 hours.  In a small bowl whisk broth, 1/4 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Stir into meat mixture and return to oven for an additional 30 minutes.  Remove from oven and check seasonings, adjust, and serve.

Meat Pies

Today I have another Middle Eastern favorite, a meat pie called Sfeeha, they are easy to make and they are assembled much like a pizza.  The dough is quick to make in a mixer with a dough hook and easy to work with.   The topping can be changed to your liking and we have successfully made versions with lamb, beef, chicken, and zatar (a spice mix made with sesame seeds and thyme.)

Meat Pies - Sfeeha

dough:
4 - 5 cups flour
2 1/2 teaspoons yeast
1/2 cup warm water
1 cup warm milk
1 tablespoon sugar
1 teaspoon salt
2 Tablespoons butter, melted
2 Tablespoons olive oil
1 egg, beaten

In a stand mixer add the water, sugar, milk, and yeast.  Let set for 5 minutes and then add the egg, salt, oil, and butter.  Mix together and add 3 cups of flour and turn mixer on low and mix until flour is incorporated, scraping down bowl as needed.  Add additional flour 1/2 cup at a time until dough comes together and pulls away from the bowl, forming a ball around the dough hook.  The dough should not be sticky, add a little more flour if needed.  Mix for an additional 5-6 minutes.  Remove from mixer and place in a greased bowl, cover with plastic wrap and a kitchen towel.  Set in a warm place to rise, about 1 hour (if using rapid rise yeast).  Dough is ready when it has doubled in size.

topping:
1 pound ground beef or lamb
1 small onion, minced
1 teaspoon salt
1 1/2 teaspoon cinnamon
1small can crushed tomatoes
1 teaspoon allspice
1/2 teaspoon nutmeg
fresh ground pepper
1/4 cup slivered almonds or pine nuts, toasted
1 Tablespoon vinegar
1/2 cup parsley, minced (optional)

In a bowl mix the ground beef, minced onion, tomato, and spices.  Heat a skillet and saute meat until browned and no pink remains.  Remove from heat and mix in remaining ingredients.

assembly:
Heat oven to 500 degrees and line two sheet pans with parchment paper.  Pull off an egg-sized piece of dough and flatten into a circle about 1/4 inch thick.  Place on sheet pan and repeat with remaining dough.  Top with meat mixture.  Bake for 10 minutes or until bread is puffed and brown on the edges.

If you happen to have extra dough you can top it with a mixture of olive oil and zatar or bake the remaining dough as is and serve with hummus.

Kibbie - Middle Eastern Stuffed Meatballs

Kibbie are Middle Eastern Meatballs that are stuffed with ground beef, onions, nuts, and spices.  They are very delicious and fun to make.  They are a bit time consuming, but if you make a big batch you can easily freeze a portion to fry up quickly on a busy night.  They make great appetizers along with pita bread, hummus and tabbouleh, or you can serve them with rice and a salad to make a meal out of them.

Kibbie

Filling:
1 pound ground beef or lamb
1 T butter
3/4 cup diced onions
1/4 cup pine nuts or slivered almonds (my slivered almonds happened to be rather large)
1 1/2 tsp. allspice
1 tsp. salt
black pepper

Heat the butter in a large heavy pot.  Add ground beef, onions, and spices.  Saute until no pink remains.  Add nuts and reseason if necessary.  Set aside to cool completely.

Kibbie (Outer dough):

1 1/2 cups dry bulgur (No. 1 cracked wheat)
1 pound ground beef or lamb
1 medium onion, peeled and quartered
4 tsp. salt
1 tsp. allspice
pepper

In a medium bowl combine the bulgur and 1 cup water and stir to combine.  Set aside for 30 minutes. Bulgur should be tender to the bite after 30 minutes and should be "dry."  If bulgur is still wet squeeze water out by placing in thick paper towels and wringing out or by pressing water out through a fine mess sieve.

Add onion to the bowl of a food processor and pulse until onion is diced.  Add meat and spices and pulse for a few seconds or until meat and onion are completely incorporated.    Add prepared bulgur and process until mixture is thick and dough-like.

Assembly:
Have a cool bowl of water nearby and line a sheetpan with parchment paper.  Generously wet your hands with water and then take a large tablespoon of "dough" and press it into a flat oval.  Try to cup it in your fingers and place a spoonful of filling in the middle and pinch dough around filling to enclose it.  Shape into a football or a regular meatball shape if you prefer and set on parchment.  Repeat with all remaining dough and filling.
*Make sure to keep your hands wet to prevent the dough from sticking.

(Alternately, you can  grab a ball of dough and press your thumb into the middle and create a "cup" then spoon filling into the middle. Pinch the opening closed and then shape into a football.  Do what works for you.)

Frying:

Heat 2-3 inches of oil in a saucepan to 350 degrees.  Add a few kibbie at a time, but do not crowd the pan.  Fry for 5-6 minutes or until golden brown and crisp.  Transfer to a paper towel lined tray and let cool 5 minutes.  Repeat with remaining kibbie.  Enjoy!

Beef Lo Mein

The other day I had a few minutes to kill and decided to swing through the asian grocery store that was nearby. I thought I might pick up a few supplies for my son's bento box and thought it would be fun to browse as well. I did in fact find a few cute things for his lunch and I also picked up a pair of beginner chopsticks. On my way out I also grabbed up a couple boxes of lo mein noodles to take home.
Even though I didn't have a plan, I ended up having everything I needed for a quick and tasty beef lo mein. This dish is great because you can use whatever combination of veggies you have and it will taste great.
The kids loved having a chance to use the chopsticks we had picked up and they gobbled up their entire dinner. My son had three helpings...he was a fan of this dish. I will be adding it to the rotation! Beef Lo Mein
8 oz chuck roast, sliced thinly
1 small onion sliced, julienned
1 small zucchini, julienned
1 small summer squash, julienned
2 carrots, sliced
2 cups cabbage, chopped
1/4 cup soy sauce
sesame oil
1 T sugar
2 t cornstarch

Cook lo mein noodles according to directions. While noodles are cooking, heat large frying pan on med high and add a tablespoon of vegetable or peanut oil. Season beef with salt and pepper and add to hot oil. Fry until just cooked through. Remove from pan and set aside. Add all remaining vegetables to hot oil and cook for 3-4 minutes or until desired doneness. Add beef and cooked noodles to hot pan. Stir soy sauce, sugar, and cornstarch together. Pour over noodles. Stir and cook until everything is coated in sauce. Add about a teaspoon of sesame oil to finish dish, add more soy sauce and/or sesame oil to taste.

Steak Sandwiches with Mac and Cheese

My oldest turned four last weekend. How time flies! He was sure he wanted a big birthday bash with all of his friends and lots of cake and decorations...so I set to work! I had an easy time deciding on decorations and entertainment, it was the food that I spent the most time worrying about. I wanted something pleasing to the kids as well as the adults, but nothing too simple or boring. After a few trial runs and much flip-flopping I decided on steak sandwiches (since we had lots of dads attending!) and mac and cheese for the kids and vegetarians attending.

I did a lot of researching for the mac and cheese and settled on this version from Smitten Kitchen who originally got it from the Martha Stewart Living Cookbook. I'm going to repost it here mainly so that I do not ever, ever lose this recipe. It is that good. It was so cheesy and delicious and reheated like a dream...just like she said it would. I got so many wonderful comments and requests for the recipe that I couldn't be happier with the results.

Best Ever Mac-and-Cheese

Adapted from smittenkitchen.com who adapted it from Martha Stewart Living Cookbook: The Original Classics

I left out the cubed bread topping and just sprinkled the remaining cheese on top. This worked for me, but go ahead and add bread or breadcrumbs if you like. If you are making this for 4 or less people I would advise you to only make half the recipe. It more than filled one big casserole dish.

6 tablespoons (1 stick) unsalted butter, plus more for casserole

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons coarse salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni
1. Preheat oven to 375°F. Butter or spray a 3-quart casserole dish.
2. Warm the milk in a medium saucepan over medium heat. Melt the butter in a high-sided skillet over medium heat. Once melted, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 10 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cook the macaroni in salted water until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano). Bake until golden brown, about 30 minutes. Let cool 5 minutes and serve.

The second time I made this I did a small batch and reserved extra cheese sauce to use the second day when reheating the noodles and it was really good. It was still creamy and did not have the separated oil or curdled look that other mac and cheese dishes had in the past.

The steak sandwiches were really simple...it was just a bit of work at the last minute to slice and assemble the sandwiches before serving. I bought 4 dozen pumpernickel rolls from the bakery, sliced them, added a slice of beef, and allowed guests to finish them with horseradish sauce, red onions, baby spinach , and mayo.

A Guide for Beef Sandwiches

The beef was pretty easy. I night before I trimmed the beef 5 pound beef tenderloins and cut them into 10 inch sections. The morning of the party I liberally seasoned them with salt and pepper. I browned each side in a large pan with a little olive oil. I put all 3 sections onto a large sheet pan and baked them in a 350 degree oven for about 30-35 minutes. The best way to check if they are done is to insert a meat thermometer. It should read about 150-160 degrees for medium, about what you want for a large group.

Flavorful Short Ribs

These Asian inspired short ribs were so flavorful and tender we were wishing we had bought more than a pound and a half to split for dinner. We will definitely be having these again and again, I may even switch to doing my pot roast with these Asian flavors as well. The ginger, soy sauce, and orange juice actually mellowed and melded together during the long cooking process to create a super flavorful sauce to use for the meat, starch, and vegetable we had at dinner.
I asked Joesph if he thought it tasted Asian and he said he didn't know...all he knew was that it had "a lot of good flavor."
Asian Inspired Short Ribs

1 1/2 - 2 pounds short ribs. (I had the butcher cut each rib into 3 smaller pieces.)
Juice of 3 oranges
1/4 cup soy sauce
1 teaspoon red pepper flakes
1 onion - thinly sliced
1 T minced ginger
2 cloves garlic, minced
salt and pepper to taste
veg. oil

Season ribs on all sides with salt and pepper. Heat a large, heavy, oven safe pot over medium-high heat. Add 1 T oil to pan, once oil shimmers it is time to add the ribs. Once browned on all sides remove. Add sliced onions and cook over medium-low heat until softened a bit. Add ginger and garlic, cook an additional minute. Add orange juice, soy sauce, and pepper flakes. Bring to a boil and add ribs back into pot. Cover and place in a 350 degree oven for 1 1/2 to 2 hours.
It is a good idea to make the ribs up to this point earlier in the day or the day before serving. That way you'll have time to let the extra fat solidify which makes removing it much easier and healthier.
Take ribs out and add 1 cup of water to pot and bring to a boil. Return the ribs to the pot and cook until heated thru. Serve with rice, potatoes, or egg noodles for best results.

Finger Lickin' Ribs

These ribs are delicious and so so easy. Talk about tender, fall off the bone, yummy.  People get so excited when I make these for get togethers.  Sometimes I take them out of the oven 30 minutes early and put them on the grill to finish them off and add a bit of smokey flavor.

Oven Ribs
1 rack baby back ribs
salt and pepper
garlic powder
bbq sauce
Heat the oven to 250 degrees and prep the ribs. I cut away the thin layer on the back that isn't very good and then I put salt, pepper, and garlic powder on them. I loosely wrapped them in tin foil and then bake them in the oven for about 5 hours. During the last 30 minutes or so I brush on a couple layers of bbq sauce.

Beef Stew

Now that the weather has turned a little corner I can get back into making soups and stews...which I love. I love being able to make up a batch of chicken soup or beef stew early in the day and let it hang out and develop throughout the afternoon. It makes an easy lunch or a hearty dinner paired with a sandwich or a hunk of bread.
Here is my favorite beef stew recipe...I hope you enjoy it too.

Old Fashioned Beef Stew

1 pound beef chuck roast, cut into 1 inch cubes
2 T flour
1 large yellow onion, large dice
2 T tomato paste
4-6 cups beef broth (water and beef bouillon can be substituted)
4 sliced carrots
2 large potatoes, cubed
2 stalks celery, sliced
frozen corn and peas(optional)

Coat beef with flour, shaking off the excess. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.) Bring soup to a simmer and cover for an hour and 15 mintues. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.
This is especially good after it sits for a little bit...the second day is even better.

Super Easy Empanadas

These empanadas are super easy and delicious. I made a simple beef and cheese style since I had lots of 1-2 year olds eating them...but I am sure they would be great dressed up with a variety of fillings and dips. They were a hit with everyone and I'm looking forward to making them again.

Beef and Cheese Empanadas

1 large can of Pillsbury Ready to Bake Cresent Rolls
2 cups ground beef - browned (I also added one diced onion)
1 package taco seasoning (I used Lawry's)
1 cup shredded cheddar
1 egg, beaten

Once the ground beef is browned add the taco seasoning and cook as directed. Allow the filling to cool. Open crescent rolls and take two out - being careful not to separate them. Using a rolling pin, roll them out a little thinner. Cut about 3 circles (it will depend on the size of the circle) using a round cutter. (A large tin can would work well or even a wine glass would do the job.) Spoon about 1 tablespoon of beef into the center of the dough and add a large pinch of cheese. Carefully fold the circle over to make a half moon and crimp the edges with a fork. Repeat - one can should make about 15 empanadas. Using a small knife poke 3 small air vents in the top of each half moon and brush with a little egg. Bake for about 15 minutes at 350 degrees.

Koosa - Stuffed Squash

Koosa is the middle eastern name for this dish which we know as stuffed squash. This is a very traditional meal and one that we eat often at family get togethers.  It is often served alongside stuffed grape leaves because the same stuffing can be used for both dishes.  I had cut the beef in the traditional way, but you could substitute ground beef or lamb just as easily.

Koosa

1 cup raw rice
2 t salt
1/2 t allspice
3/4 t cinnamon
1/8 t pepper
1 1/4 lb ground or minced chuck roast (or lamb)
12-14 small to medium squash or zucchini
1 lb can of tomatoes or tomato sauce (I used canned diced tomatoes.)

In a bowl wash rice in cold water and drain. Add salt, spices and stir well. Add meat and mix with hands, adding some cold water to help mix (if needed). Set aside and prepare squash.
(This filling also works well to stuff cabbage or grape leaves.)
Wash, stem, and scoop out each squash. Leave sides about 1/8 inch thick. Stuff the squash with the filling leaving a little space for the rice to expand.
Place a layer of pulp, onions, or meat at the bottom of the pot to prevent the squash from scorching and then layer in the squash. Add the tomatoes and enough water to barely cover. Cover and bring to a boil. Cook on low heat for 50-60 minutes or until rice and squash are tender.

Ribeye and Asparagus

Tonight we had a very impressive, yet very easy dinner to start off our holidays. We had a ribeye roast with asparagus and new potatoes. I coated the roast in Chicago Steak Seasoning that I get from Penzey's - it really is the best steak seasoning we've tasted. The roast, potatoes, and onions were all tossed in an oven-proof dish and roasted for an hour at 350 degrees - or until the internal temp of the meat read about 130 degrees for medium-rare.
The asparagus was set under the broiler for about ten minutes once it was peel and tossed with olive oil, salt, and pepper. Once out from under the heat I grated a little parmesan cheese on top.

Beef Roast

This beef roast is a great fix-it-and-forget-it meals.  You can simply make the rub ahead of time and apply it before popping it in the oven for a couple of hours.  I always use a meat thermometer when cooking a thick roast and it helps take the guess work out of cooking it to our desired done-ness.

Beef Roast

Dry Rub:
1/2 t nutmeg
1/4 t ground ginger
1/8 t ground cloves
Freshly ground black pepper and salt
(I added minced flat-leaf parsley, minced garlic, cayenne pepper, and some thyme.)
2 pound Sirloin Round Tip Roast

Preheat over to 350 degrees. Assemble the dry rub and apply it to all sides of the roast. Place on baking sheet and bake about 25 minutes per pound. Remove from oven and cover for 10-15 minutes before slicing.