Garlic Broccoli & Beef Bites with Buttered Brown Rice

Garlic Broccoli & Beef Bites with Buttered Brown Rice

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Garlic & Sage Roasted Chicken with Carrots,
Potatoes & Broccoli

Ingredients
  • 1 lb grilling steak (3/4 – 1” thickness – flat iron, New York) cut into 1” cubes

  • Drizzle of olive oil

  • ½ tsp salt

  • ½ tsp garlic granules

  • 5 cracks fresh pepper

  • 1 crown broccoli, cut into florets

  • 1 ½ c short grain brown rice cooked to package instructions (note: the rice will take 45 minutes to cook)

  • 1 tbsp butter (optional – to add to the rice when it’s done)

  • 2 green onions, chopped

  • Sesame seeds to garnish

  • 1 tbsp butter to sauté

    Sauce

  • ½ c water

  • 4 tbsp soy sauce

  • 3 tbsp honey

  • 1 tbsp toasted sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp corn starch

  • 2 tsp garlic granules (I mean it – 2!)

  • 10 cracks fresh pepper

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions. Brown rice takes 45 minutes to cook so get it on the go and then put your feet up for a few minutes!

Place all sauce ingredients into a bowl and whisk well to combine – set aside.

Place the beef cubes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules as noted above. Mix until the beef is evenly coated.

Step 2

Melt a tbsp of butter in a heavy skillet over medium high heat. When the pan is hot add the cubes of beef and sear the beef on all sides, using tongs to turn the cubes as required. No need to cook through here – just sear nicely. This process should take less than 10 minutes, so try to time it to correspond with when the rice is almost done.

Step 3

When the cubes are nicely seared add a ladle-full of sauce to the skillet and deglaze the pan (bring the sauce to a boil and scrape the crispy bits from the bottom of the pan), then add the rest of the sauce and the broccoli florets and keep at a soft boil until the sauce has thickened and the broccoli is bright green and tender crisp (less than 5 minutes).

Step 4

By this time the rice should be done. Add a tbsp of butter to the cooked rice along with the chopped green onions, mix well and cover to keep warm until the beef and broccoli are done.

Step 5

When everything is done share the rice to one side of each of 4 plates and share the beef and broccoli alongside the rice (or on top if you like!) then sit down and enjoy the garlicy deliciousness of the awesome dinner that you have created (It’s a fave around here – there won’t be leftovers!)

Creamy Roasted Cabbage with Bacon & Beef

Creamy Roasted Cabbage with Bacon & Beef

Servings

Four

Ready In:

Under 1 hr

Good For:

Dinner

Creamy Roasted Cabbage with Bacon & Beef

Ingredients
  • 1 lb cabbage (about ½ a large cabbage), chopped into 1” cubes
  • Drizzle of olive oil
  • ½ tsp salt
  • 10 cracks black pepper
  • 1 onion, cubed
  • 6 slices thick cut bacon, sliced into bits
  • lb lb beef (any kind of grilling beef works well – you could even use stir fry strips), in 1 “ cubes
  • 2 tsp garlic granules
  • 1 c fresh grated Parmesan, divided
  • 1 c whip cream
  • ¼ tsp paprika
  • ½ tsp chili flakes
  • 2 tbsp flat leaf parsley, finely chopped

Step by Step Instructions

Step 1

Set the oven to 395° and line a baking sheet with parchment.

Place the cubed cabbage into a bowl with the salt and pepper, drizzle with olive oil, toss well, then turn the cabbage onto the baking sheet in a single layer and pop it into the oven for 20 minutes.

Step 2

Once the cabbage is in the oven, crispify the bacon bits in a heavy skillet over medium heat. Don’t incinerate it, just cook until crispy. When the bacon is crisp remove it to a plate and add the onion to the pan and sauté until translucent, then add the beef cubes along with a sprinkle of salt and pepper and bring the heat up to medium high. Sear the beef on all sides to golden brown then turn off the heat and set aside.

Step 3

Pour the whip cream into a bowl with the 3/4 of the grated Parmesan and the garlic granules. Mix well and set aside.

Use a pastry brush to grease an 8″ x 11″ (or there about) baking dish with olive oil and set aside.

Step 4

 When the cabbage is done in the oven lower the heat to 350° and scoop the cabbage into a large bowl along with the beef, onions, and bacon. Mix well then transfer to the baking dish. Pour the cream mixture overtop, sprinkle with remaining Parmesan and pop it into the oven for 30 – 35 minutes, until the cheese is golden then remove from the oven, sprinkle with paprika, chili flakes, and parsley and let it rest 5 minutes before serving.

Step 5

Serve into shallow bowls, top with a little more fresh Parmesan, and enjoy the rich, creamy, deliciousness that you have created for dinner!

Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

Beef Steak with Mini Scalloped Potatoes and Grilled Bok Choy

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Grilled Beef & Bok Choy with

Mini Scalloped Potatoes

Ingredients
  • 4 portions (about 1 ½ lbs total) sirloin, flat iron, or New York steak

  • Drizzle of olive oil

  • Generous sprinkle of salt, pepper, and garlic granules

    Scalloped Potato Cups

  • 3 medium potatoes, very thinly sliced (less than 1/8th”)

  • Heaping ¼ c grated mozzarella cheese

  • Drizzle of olive oil

  • 1 tsp garlic

  • 1 tsp salt

  • 15 cracks fresh black pepper

  • 1 heaping tbsp flour

  • ½ tsp Rosemary

  • 4 pinches thyme

  • 2 tsp melted butter

  • 8 tbsp cream

  • 8 tbsp fresh grated parmesan cheese

  • Butter for pan searing

  • 2 small heads bok choy, washed, whole, cut in half from bottom to top (see picture below). You can trim a tiny bit from the bottom, but you want the bok choy intact so don’t chop the end right off.

Step by Step Instructions

Step 1

Set the oven to 375° and add about ½ tsp of melted butter to each of four 1 cup ramekins or oven-safe glass dishes (I used Anchor brand 1 cup glass storage containers and they worked perfectly). Use a pastry brush to spread the butter around in the ramekins (especially the sides – this will make clean-up much easier!).

Step 2

Slice the potatoes very thinly (less than 1/8”). You can use a mandolin or the single side of a box grater for this job or cut them by hand. Place the potato slices into a large bowl, pour in a generous drizzle of olive oil and add: 1 tsp salt, 15 cracks fresh black pepper, 1 tsp garlic granules, ½ tsp Rosemary, a heaping tbsp of flour, a heaping ¼ c of grated mozzarella, and toss well until the potato slices are evenly coated.

Step 3

Layer the potato slices into the ramekins then add 2 tbsp of cream into each dish. Sprinkle 2 tbsp of grated parmesan to the top of each stack of potato slices and top the parmesan with a pinch of thyme.

Place the ramekins on a baking sheet and pop them into the oven for 30 – 35 minutes, until the potatoes are tender, and the cheese is golden brown.

Once the potatoes are in the oven, get the steaks prepped up.

Step 4

Place the steaks into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning into the steaks until they are evenly coated then place the steaks on a clean plate and set aside.

Step 5

When the potatoes have been in the oven for about 20 minutes start cooking the steaks. Melt a bit of butter in a large heavy skillet over medium heat. Add the steaks to the skillet when the pan is hot and sear on both sides until cooked to your liking. Cooking time will vary depending on the size and thickness of the steaks (I used ¾” New York strips and seared them for 5 – 6 minutes per side for medium rare).

Step 6

When the steaks are done to your liking remove them from the pan and set aside on a clean plate, covered, to keep warm. Check on the potatoes – they should be tender and golden at this point so remove them from the oven and let them rest for 5 minutes.

Place the bok choy halves into the same pan that you cooked the beef in and bring the heat up a bit. Cook until slightly charred, about 1 minute on each side, then turn off the heat and cover to keep warm until ready to serve.

Step 7

When everything is done serve a portion of steak and boc choy to each of 4 plates. Ease a sharp knife around the inside of the ramekins to loosen the potatoes then use a heat- resistant spatula to scoop them, intact, on to each plate – now sit down and enjoy the simple flavors of the fabulous dinner that you have created!

Beef & Greens Stir Fry with Peanut Sauce

Beef & Greens Stir Fry with Peanut Sauce

Servings

Four

Ready In:

About 35 minutes

Good For:

Dinner

Beef & Greens Stir Fry with Peanut Sauce 

Ingredients
  • 1 lb beef stir fry strips 
  • 1 package (454g) fresh chow mein or Farkay noodles (the soft noodles, not the dry noodles – they are usually found in a cooler at your grocer. Dry will do in a pinch, but the soft noodles are nicer) 
  • ½ onion, chopped 
  • ½ c snap peas, left whole 
  • 1 small baby bok choy, leafy greens separated from the stocks and cut into ribbons, stocks chopped 
  • 1 small daikon radish, sliced into thin rounds 
  • ½ c peanuts, crushed 
  • Handful of cilantro, roughly chopped 
  • 4 lime wedges to garnish 
  • Butter for stir fry 
  • Sprinkle of salt, pepper, and garlic granules 

    Peanut Sauce

  • ½ c peanut butter

  • Juice from 2 limes 

  • 6 tbsp soy sauce 
  • 2 tbsp sesame oil 
  • 2 tbsp rice vinegar (or apple cider vinegar) 
  • 6 tbsp honey or maple syrup 
  • 2” piece fresh ginger, minced 
  • 5 cloves garlic, minced 
  • 1 ½ tsp chili flakes  

Step by Step Instructions

Step 1

Place all sauce ingredients into a small food processor and pulse until smooth. Pour half of the sauce into a measuring cup, add ¼ c water, mix well and set aside. 

Place the other half of the sauce into a small bowl and mix in ½ of the crushed peanuts. Set aside. 

Step 2

Melt a little butter in a heavy skillet over medium heat. Add the onions and sauté until translucent.  

While the onions are on the go prepare the noodles to package instructions then drain well and set aside.  

Step 3

Once the onions are translucent turn up the heat to medium high and add the beef along with a good sprinkle of salt, pepper, and garlic granules. Stir fry until it’s rare, then add the bok choy stocks, snap peas, and daikon rounds and stir fry about 3 minutes, then turn off the heat and stir in the leafy greens from the bok choy. 

Step 4

Place a wok or large pot on the stove over medium heat. Add the sauce that you mixed water into along with the noodles and toss the noodles through the sauce.

When the noodles are nice and hot and evenly coated share them over 4 plates. Share the beef and veggies over the noodles then ladle the peanut sauce that you mixed crushed peanuts into generously over each serving.

Scatter fresh cilantro and the rest of the crushed peanuts overtop then sit down and enjoy the delightful, sweet, spicy, peanutty masterpiece that you have created for dinner! 

Curried Coconut Beef with Chickpeas & Zucchini

Curried Coconut Beef with Chickpeas & Zucchini

Servings

Four

Ready In:

Less than 45 minutes

Good For:

Dinner

Curried Coconut Beef with Chickpeas & Zucchini

Ingredients
  • 1 lb beef steak, or stewing beef, sliced very thinly
  • 1 tbsp coconut oil
  • 1 large tin chickpeas (796 ml | 2 cups give or take) strained and rinsed well
  • ½ cup peanuts or cashews
  • 2 sticks celery, chopped medium
  • 1 onion, chopped medium
  • 1 small zucchini, chopped medium
  • 1 400 ml tin Coconut Cream
  • 1 – 2 tsp curry paste, depending on how much you like
  • 1 clove minced garlic
  • Salt & Pepper
  • 1/3 cup cilantro, coarsely chopped, to garnish
  • Lemon wedges (optional)

Step by Step Instructions

Step 1

Toast nuts over medium high heat in a cast iron fry pan or wok until browned (about 5 min). Set aside.  Add coconut oil to pan and add beef, onions, and garlic, and stir fry over medium heat until beef is medium rare. Remove from pan and set aside.

Step 2

Add coconut cream and curry paste to (the same) pan and bring to a soft boil for about two minutes. Add chickpeas and maintain a soft boil for about three minutes, then add celery and continue cooking until celery has begun to soften, but still has a bit of a crunch.

Step 3

Next, add zucchini and cook half a minute more, then lower heat and add beef, onions, and nuts to the pan, stirring well to combine. Add salt and pepper to taste.

Step 4

Serve into soup plates and garnish with fresh cilantro, cracked pepper, and a squeeze of fresh lemon (optional)

Teriyaki Beef with Cucumber Fennel Salad

Teriyaki Beef with Cucumber Fennel Salad

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Teriyaki Beef with Cucumber Fennel Salad

Ingredients
  • 1 1/4 b beef (sirloin, flat iron, or stir fry strips)
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granulesSauce
  • ⅓ c soy sauce
  • ¼ c rice vinegar
  • 2 tbsp honey
  • 2” fresh ginger, minced medium
  • 2 cloves garlic, minced medium
  • ½ tsp chili flakesSalad
  • ½  medium Napa cabbage, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • ½ English cucumber, cubed
  • ½ c cilantro, roughly chopped
  • 3 Roma tomatoes, cubedDressing
  • 2 tbsp miso paste
  • 2 tbsp honey
  • 1 tsp fennel powder
  • 2 tbsp rice vinegar
  • 1 tsp soy sauce
  • ¼ c olive oil
  • 1 c jasmine rice

Step by Step Instructions

Step 1

Put the rice on and cook to package instructions.

Place all salad ingredients to a bowl and set aside.

Add all dressing ingredients to a small bowl and whisk until well combined. Set aside.

Step 2

Place the beef into a small bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the steak. Set aside.

Place all sauce ingredients into a small bowl and whisk well to combine. Set aside.

Step 3

Melt a bit of butter in a heavy pan over medium heat. When the pan is hot add the beef and sear it on both sides for about 3 – 4 minutes per side. (We will be cooking the beef in the sauce to finish it). If you are using stir fry strips add butter to the pan and drop the strips into the pan when it’s hot. Let them sear on the side they land on for about 2 minutes (don’t stir them around in the pan).

Step 4

When the beef is seared remove it to a plate and let it rest 5 minutes. Pour the teriyaki sauce into the pan that you cooked the beef in and bring the sauce to a hard boil. Let it reduce to a syrupy consistency, then slice the beef into strips, (unless you have used stir fry strips), add the beef to the sauce and stir fry the beef in the sauce for a minute or so, until cooked to your preference, then remove from the heat.

Step 5

Serve your rice to one side over 4 shallow bowls. Add as little or as much salad dressing to the salad as you like and toss well, then serve the salad beside the rice. Tilt (put a wooden spoon under one edge) the pan that the beef is in, push the beef to the high side of the pan and let the excess sauce run to the low side of the pan. Serve the beef on top of the rice and drizzle the excess sauce over top – now sit down and enjoy the delicious flavors of this fabulous dinner!

Tomato Garlic Gnocchi with Beef

Tomato Garlic Gnocchi with Beef

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Tomato Garlic Gnocchi with Beef

Ingredients
  • 1 package Plain gnocchi (500g)

  • 1 lb beef (stir fry strips, flat iron steak cut into strips, or ground beef)

  • 1 small tin (425g) plain tomato sauce or strained tomatoes

  • Drizzle of olive oil
  • 2 cloves garlic, in thin slices

  • 1 onion, cubed

  • ½ c cherry tomatoes, cut into little wheels

  • 2 c baby spinach

  • 1 tsp salt

  • 15 cracks fresh black pepper

  • Butter for sauté 
  • Fresh grated Parmesan to garnish

Step by Step Instructions

 Step 1

Put a large pot of salted water on to boil for the gnocchi.

Melt a bit of butter in a large, heavy skillet over medium heat and sauté the onion and garlic until the onion becomes translucent – about 5 minutes, then add the beef, salt, and pepper, and sauté until the beef is browned then lower the heat and simmer until the gnocchi is ready.

Step 2

When the water is boiling add the gnocchi and cook to package instructions (usually about 2 minutes, until the gnocchi floats). 

Step 3

When the gnocchi is done drain it and add it to the skillet with the sauce along with the tomatoes and a drizzle of olive oil. Mix well, then stir in the spinach and stir until the spinach is wilted, then serve into pasta bowls, sprinkle with a generous amount of fresh grated Parmesan, and enjoy!

Greek Spiced Beef Stuffed Zucchini with Tzatziki Salad

Greek Spiced Beef Stuffed Zucchini with Tzatziki Salad

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Greek Spiced Beef Stuffed Zucchini with Tzatziki Salad

Ingredients

Stuffing

  •  1 lb ground beef
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tsp salt
  • 10 cracks fresh black pepper
  • 1 tsp garlic granules
  • ½ tsp basil
  • ¼ tsp oregano
  • ¼ tsp marjoram
  • ¼ tsp thyme
  • ¼ tsp cinnamon
  • ½ c green onions, chopped
  • 2 medium zucchini
  • ½ lb grated mozzarella cheese

Salad

  • ½ English Cucumber, cubed
  • 1 c cherry tomatoes, quartered
  • ½ small onion, thinly sliced
  • 2 c mixed salad greens

Dressing

  • 1/2 c plain yogurt
  • 1/4 English cucumber, grated
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • heaping 1/2 tsp dill
  • Pinch of salt & pepper to taste

Step by Step Instructions

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

While the zucchini are par boiling prepare the stuffing. Place all stuffing ingredients into a heavy skillet over medium heat and sauté until the beef is browned. Remove the pan from the heat and set it on an angle, pushing the beef to the high side of the pan so that any excess fat can drain away. Once the fat has drained remove the beef to a bowl and set aside.

Step 2

When zucchini are finished par-boiling use tongs to remove them from boiling water to a cold water bath to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon and toss it into the compost. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

Step 3

Set the oven to 375°.

Line a baking sheet with parchment paper and place the zucchini on the sheet, hollow side up. Grab a hand full of grated mozzarella (about one third) and add it to the bowl with the beef and mix well then spoon the stuffing into the hollowed zucchini. Use it all – there is plenty, so just pile it up!

Step 4

While the zucchini are in the oven prepare the Tzatziki dressing and the salad.

Place all dressing ingredients into a small bowl and mix well. Taste and correct seasoning to your liking, then set aside.

Step 5

Share the salad greens over 4 plates and scatter the tomatoes, cucumber and onion over top of each salad.

When the zucchini are done serve a stuffed zucchini to each plate. There will be plenty of spill-over of cheese and stuffing on the pan – it’s the best part, so scoop it over the zucchini.

Dress each salad with a generous amount of Tzatziki dressing, then sit down and enjoy the amazing flavors of the delightful meal you have created!

Pesto Linguine with Sausage

Pesto Linguine with Sausage

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Pesto Linguine with Sausage

Ingredients
  • 1 lb linguine
  • 1 small jar basil pesto
    (Or make your own! Recipe here!)
  • ½ lb sausages (pork herb, Italian, whatever
    you like!)
  • ½ c cherry tomatoes, halved
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Drizzle of olive oil
  • Salt & Pepper to taste
  • Fresh grated Parmesan to garnish

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with parchment paper. Set the sausages on the pan and roast them until cooked through (about 20 minutes, depending on the size of the sausages) turning half way through to brown them on both sides.

Step 2

Put a large pot of salted water on for the pasta. 

Add a drizzle of olive oil to a heavy skillet over medium heat and sauté onions and garlic until the onions are translucent, then add cherry tomatoes and sauté until they begin to soften (about 5 minutes) then turn off the heat and set aside until the sausages and pasta are done.

Step 3

When the pasta water is boiling add the linguine and cook to al dente as per package instructions.

When the sausages are done remove them from the oven, let them cool a bit, then cut them into rounds and add them to the pan with the onions and tomatoes.

Step 4

When the pasta is al dente drain well and add it to the pan with the sausages along with a few generous spoonfuls of basil pesto (add as much or as little as you like – I tend to add at least half a jar!). Bring up the heat on the skillet to medium low and toss the pasta through the sauce until it is well coated and everything is nicely distributed, then serve into pasta bowls, sprinkle with fresh grated Parmesan and a little fresh cracked pepper, then enjoy!!

Beef, Onion, & Basil Galette

Beef, Onion, & Basil Galette

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Beef, Onion, & Basil Galette

Ingredients
  • 2 frozen pie shells

  • 1 lb beef ( stir-fry strips or ground beef)

  • 1 onion, thinly sliced

  • 1 tsp garlic granules

  • Salt & pepper to taste

  • 2 generous tbsp basil pesto (more if you like!)

  • ¾ c fresh grated mozzarella cheese

  • ¼ c fresh grated Asiago cheese

  • ½ c cherry tomatoes, cut into little wheels

  • 10 leaves fresh basil, chiffonade

    Salad

  • 4 c salad greens

  • 1/3 English cucumber, cubed

  • ½ small onion, thinly sliced

  • ½ c cherry tomatoes, halved

  • Olive oil & Balsamic to dress salad

Step by Step Instructions

Step 1

Remove the pies shell from the freezer, take them out of their metal pans and place them on parchment lined baking sheets to let them thaw.

Add a bit of butter to a heavy skillet and sauté the onions until they are golden, about 10 minutes, then remove them from the pan and set aside. Brown the beef in the same pan with salt, pepper, and garlic granules for about 3 minutes – no need to cook it meat through.

Step 2

Set the oven to 400°.

Add a generous tbsp of basil pesto to the bottom of each pie shell, being mindful of the edges as they will be folded over and can be delicate once the shells are thawed. Spread the pesto evenly over the bottom of each shell then scatter the onions over the pesto and the beef over the onions, sharing both evenly over each pie shell.

Step 3

Share the mozzarella evenly over the beef, then scatter the tomatoes, fresh basil, and Asiago over the mozzarella. Sprinkle each galette with salt and pepper and pop them into the oven side by side for 10 minutes at 400°then lower the heat to 350°and bake for a further 20 minutes or so, until the edges of the crusts are golden and flaky and the cheese is melted and golden brown.

Step 4

When the galettes are done remove them from the oven and let them rest for 5 minutes before cutting into them. While they are resting share the salad greens over 4 plates, top them with tomatoes, onions, and cucumber, then drizzle with oil and vinegar.

Step 5

Use a sharp knife to cut the galettes into quarters, serve the galette alongside the salads and then sit down and enjoy your delicious creation!

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