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 granules
    Sauce
  • ⅓ c soy sauce
  • ¼ c rice vinegar
  • 2 tbsp honey
  • 2” fresh ginger, minced medium
  • 2 cloves garlic, minced medium
  • ½ tsp chili flakes
    Salad
  • ½  medium Napa cabbage, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • ½ English cucumber, cubed
  • ½ c cilantro, roughly chopped
  • 3 Roma tomatoes, cubed
    Dressing
  • 2 tbsp miso paste
  • 2 tbsp honey
  • 1 tsp fennel powder
  • 2 tbsp rice vinegar
  • 1 tsp soy sauce
  • ¼ c olive oil
    To finish
  • 1 c jasmine rice

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Step by Step Instructions

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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!

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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!

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!

Fancy Sausages with Dill & Onion Roasted Potato Salad

Fancy Sausages with Dill & Onion Roasted Potato Salad

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Fancy Sausages with Dill & Onion Roasted Potato Salad

Ingredients
  • 1 lb fancy sausages (chicken herb are a great choice, but use whatever you like!)
  • 16 new baby potatoes, cubed into bite sized pieces
  • Drizzle of olive oil
  • 1 tsp salt
  • 15 cracks fresh black pepper
  • ½ tsp garlic granules
  • Generous pour of olive oil
  • ½ onion, chopped (small)
  • ¼ c green onions, chopped
  • 1 tbsp dill
  • Juice from half a lemon
  • 2 c salad greens

Step by Step Instructions

Step 1

Set the oven to 390°.

Place the potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules, then mix until the potatoes are well coated, then pour the potatoes onto a parchment lined baking sheet in a single layer and pop them into the oven for 45 minutes, until they are tender and golden brown.

Step 2

When there are about 10 minutes cooking time left on the potatoes, start the sausages over medium heat in a heavy skillet.

Brown the sausages to golden on one side, then turn them and cook them through and to golden brown on the other side. Cook time will be about 20 minutes, depending on how large the sausages are.

Step 3

When the potatoes are tender and golden remove them from the oven and let them cool.Once cooled, place them into a bowl with a generous pour of olive oil, as well as the white and green onions, lemon juice, and dill. Mix until the potatoes are well coated then taste and adjust seasoning if required then set aside until the sausages are done.

Step 4

When the sausages are done turn the heat off and share the salad greens to one side of each of 4 plates.Add a scoop of potato salad to the top of the greens and plate the sausages beside the salad.Time to sit down and enjoy this simple and delicious dinner with those you love!

Beef & Berry Salad with Honey Balsamic Dressing

Beef & Berry Salad with Honey Balsamic Dressing

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Beef & Berry Salad with Honey Balsamic Dressing

Ingredients
  • 1 lb beef steak (an inexpensive cut of sirloin will do nicely or stir fry strips)

  • Drizzle of olive oil

  • Salt, Pepper, and Garlic granules

    Salad

  • 6 c (2 or 3 heads, depending on the size) romaine lettuce, chopped into bite sized pieces

  • 1 c snap peas, whole

  • 1/3 English cucumber, cubed

  • ½ c raspberries

  • ½ c blackberries

    Dressing

  • ½ Olive oil

  • 1/3 c grated parmesan

  • ¼ c balsamic vinegar

  • Juice from 1 wedge of lemon

  • 3 tbsp honey

  • ½ tsp basil

  • ½ tsp garlic granules

  • ¼ tsp oregano

  • ¼ tsp salt

  • 10 cracks fresh black pepper

    Garnish

  • Pea sprouts (optional)

  • Fresh grated Parmesan

Step by Step Instructions

Step 1

Place all dressing ingredients into a small food processor and pulse until well combined and smooth. Set aside.

Step 2

Rub the beef with a drizzle of olive oil then sprinkle with salt, pepper, and garlic granules and massage the seasoning into the beef. Melt a dab of butter in a heavy skillet over medium heat and cook the beef to your liking. Cook time will vary depending on the thickness of the beef. I go for medium rare and that’s about 5 minutes per side.

If you are using stir fry strips toss them into a bowl with a drizzle of olive oil, a sprinkle of salt, pepper, and garlic granules, and use your hands to massage the seasoning and olive oil into the strips, then stir fry to your liking.

Step 3

While the beef is cooking prepare your salad. Place the romaine, cucumber, and snap peas into a bowl, toss well and set aside until the beef is done. Place the blackberries and raspberries into a flat bottom dish and drizzle a little dressing over them then gently stir the berries through the dressing until they are nicely coated then set aside. Stir very gently as berries can be quite delicate, depending on how ripe they are, and you don’t want them to fall apart.

Step 4

When the beef is finished pour as much or as little dressing over the salad as you like and toss well. Share the salad over 4 plates and scatter the raspberries and blackberries overtop of the salads.

Slice the beef into thin strips and share it to the top of each salad, then sprinkle each salad with fresh grated Parmesan cheese and top with a smattering of pea sprouts.

Your delicious masterpiece is done – sit down and enjoy!

Beef & Eggplant Buttered Orecchiette

Beef & Eggplant Buttered Orecchiette

Servings

Four

Ready In:

about 40 minutes

Good For:

Dinner

Beef & Eggplant Buttered Orecchiette  

Ingredients
  • 1 lb Orecchiette pasta (penne or fusilli are good substitutes)

  • 1 lb beef (ground or stir fry strips – your choice)

  • 1 medium onion, cubed

  • 1 small yellow pepper, cubed

  • 1 small eggplant, cubed

  • ½ c sundried tomatoes (packed in olive oil are nicest), sliced

  • ½ c cherry tomatoes, halved

  • Salt & Pepper to taste

  • 1 tsp garlic granules

  • Pinch of cinnamon

  • ½ tsp chili flakes (optional)

  • 10 fresh basil leaves, chiffonade

  • 1/2 c fresh grated Parmesan 
  • 1 tsp butter for sauté

  • 4 healthy tbsp butter to finish the pasta

  • Excessive amount of fresh grated Parmesan to garnish

Step by Step Instructions

Step 1

Add the cubed eggplant to a bowl and sprinkle generously with salt. Toss to ensure the salt is well distributed and let the eggplant sit for about 20 minutes.

Once the eggplant has been sitting for 10 minutes put a pot of water on to boil for the pasta. While you are waiting for the water to boil prepare the ingredients as noted above. When the water is boiling add the pasta and cook to al dente as per package instructions.

Step 2

Once the pasta is on the go add a tsp of butter to a large skillet over medium heat and sauté the onions until they are translucent, then add the beef and sauté until it begins to brown, then add the sundried tomatoes, pepper (no salt yet), garlic, (chili flakes if you are adding them) and cinnamon. Keep it on low heat until the eggplant has been sitting for 20 minutes.

Step 3

Once the eggplant is done sitting pour off any water that has accumulated in the bowl (no need to rinse the eggplant) and add the eggplant to the pan with the beef. Bring the heat back up to medium. Sauté a few minutes, then give it a taste and correct the salt and pepper as needed. 

Step 4

When the pasta is about a minute from al dente, add the peppers and cherry tomatoes and mix well and sauté for about 1 minute more.

When the pasta is done reserve ¼ cup of the pasta water, drain it well, then add the pasta to the skillet. Next add the pasta water and 4 tbsp butter to the pan and bring the heat up to medium high, stirring well until the pasta water has evaporated – about a minute, then turn the heat off and stir in 1/2 c fresh grated Parmesan.

Step 5

Serve to pasta bowls, scatter with fresh basil, sprinkle very generously with fresh grated Parmesan, then sit down and enjoy!

Grilled Beef with Marinated Tomato Salad

Grilled Beef with Marinated Tomato Salad

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Grilled Beef with Marinated Tomato Salad

Ingredients
  • 1 ½ lbs beef (sirloin, flat iron, skirt – anything that grills nicely)
  • Drizzle of olive oil
  • Sprinkle of Salt & Pepper
  • Sprinkle of garlic granules
  • 1 tsp butter

    Salad

  • 1 c red cherry tomatoes, halved
  • ½ c yellow cherry tomatoes, halved
  • ½ small onion, cubed small
  • 1 c bocconcini pearls (or regular bocconcini cut into small cubes)
  • 6 fresh basil leaves, chiffonade

    Dressing

  • 1/2 c olive oil
  • 1/4 c balsamic vinegar
  • ½ tsp garlic granules
  • 1/8 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp Rosemary
  • ¼ tsp natural sugar
  • 1/2 tsp salt
  • 15 cracks fresh black pepper
    (end dressing ingredients)
  • 2 c salad greens

Step by Step Instructions

Step 1

Place all dressing ingredients into a small bowl and mix well – set aside.

Place all salad ingredients (except the salad greens) into a bowl with a flat bottom (a pie plate or cake pan will work well). Give the dressing a good stir and pour it over the salad. Mix well and set aside to marinate.

Place the beef on a plate, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then massage the oil and seasoning into the beef and set aside for 5 minutes.

Step 2

Melt a tsp of butter in a heavy skillet over medium heat. When the pan is hot place the beef into the pan and sear to golden brown on each side (about 5 minutes per side for medium rare, depending on the thickness of the beef (increase cooking time if you prefer your meat more well done)).

Step 3

When the beef is done let it rest for 5 minutes and share the salad greens over 4 plates.

When the beef has rested slice it into strips and share it over each plate beside the greens. Add a generous scoop of tomato salad to the top of the greens (use all the salad – marinated salad does not keep well) and drizzle any remaining dressing over the salad and the beef.

Serve up, sit down, and enjoy the delightful flavors of this delicious dinner!

Grilled Beef with Garlic Mushroom Cream, Broccoli, and Roasted Parmesan Potatoes

Grilled Beef with Garlic Mushroom Cream, Broccoli, and Roasted Parmesan Potatoes

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Grilled Beef with Garlic Mushroom Cream, Broccoli,
and Roasted Parmesan Potatoes

Ingredients
  • 1 lb flat iron or sirloin steak (enough for
    4 servings)

  • 1 lb mushrooms, quartered

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 2 tsp butter, divided

  • 2 crowns broccoli

  • 4 c baby potatoes, whole (or halved if
    they are larger)

  • 1 pint whipping cream

  • ¼ c grated Parmesan cheese

  • Drizzle of olive oil

  • Salt and Pepper to taste

  • ½ tsp garlic granules

  • Sprinkle of garlic granules

Step by Step Instructions

Step 1

Set oven to 395°.

Place baby potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, 1 tsp garlic granules, and Parmesan cheese. Pour the potatoes onto a parchment lined baking sheet and pop them into the oven for 30 minutes.

Step 2

Melt 1 tsp butter in a heavy skillet over medium high. Add the onions and sauté for 2 minutes, then add the mushrooms and garlic and sauté until everything is nicely browned, then reduce heat to keep warm.

While the mushrooms and onions are on the go, rub the steaks with a little olive oil, sprinkle with salt, pepper, and garlic granules, then massage the seasoning into the steaks.

Step 3

When the potatoes have been in the oven for 15 minutes, add 1 tsp butter to another heavy skillet over medium high heat and grill the steaks to your liking (I do mine for about 5 minutes per side for medium rare). Cooking time will vary depending on the thickness of your steaks.

Step 4

Next, fill a steamer pot with water and steam the broccoli to tender and bright green – try to time it to be ready at the same time as the potatoes.

Once the steaks and broccoli are underway add whipping cream, along with salt and pepper to taste, to the skillet with the mushrooms and onions and bring it to a hard boil. Keep it at a strong boil until the cream has reduced by about half, then reduce heat to very low to keep it warm and prevent separation.

Step 5

When everything is done serve roasted potatoes and broccoli side by side on each of 4 plates. Serve a steak on top of the potatoes and broccoli, then ladle a generous amount of mushroom cream over each steak. Now pour a lovely glass of Cabernet Sauvignon, sit down, and enjoy the velvety, delicious flavors of this outstanding dinner!

Orange Ginger Beef with Quinoa

Orange Ginger Beef with Quinoa

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Orange Ginger Beef with Quinoa

Ingredients
  • 1 ¼ lb ground beef
  • Zest and juice of 1 orange
  • 4 cloves garlic, minced
  • 2” ginger, minced
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp honey
  • 1 scant tbsp cornstarch
  • ¾ tsp chili flakes
  • 20 cracks black pepper
  • ½ tsp salt
  • 1 tbsp coconut oil, divided
  • 1 onion, cubed
  • 1 c cherry tomatoes, halved
  • 2 heads baby bok choy, stems separated from the leaves, stems chopped to 1” leaves sliced into ribbons
  • 1 c quinoa

Step by Step Instructions

Step 1

Zest the orange, then juice it. Set the zest aside and pour the juice into a large measuring up. Add the corn starch, sesame oil, honey, garlic, chili flakes, and soy sauce. Whisk to combine then set aside and let the flavors mingle.

Put the quinoa on (2 c water to 1 c quinoa, bring it to a boil then turn down a simmer for about 15 minutes.)

Step 2

Melt half a tbsp of coconut oil in a heavy skillet over medium high heat. Add the ground beef, salt, and pepper and sauté until the beef is nicely browned then remove the beef to a plate and set aside. If there is excess fat in the pan, drain it before you start the veggies.

Step 3

Start the veggies when there is 5 min left on the quinoa. Melt the other half a tbsp of coconut oil in the same pan that you cooked the beef in over medium high heat. Add the onions and sauté for 2 minutes, and then add the orange zest and sauté 1 minute more, stirring constantly so that the zest does not burn, Add the stems of the bok choy and sauté about 1 minute, then add the sauce and mix well. If the sauce becomes too thick, add a splash of water to thin it down.

Step 4

At this point, check the quinoa – if the liquid has been absorbed turn off the heat and leave it covered.

Next add the tomatoes to the skillet with the onions, along with the leafy greens from the bok choy, and the beef. Lower the heat and mix well, stirring until the greens have wilted. When the greens have wilted, turn off the heat.

Step 5

 

Fluff the quinoa and serve it to the sides of 4 shallow bowls. Serve the orange ginger beef and veggies alongside and sit down to enjoy this spicy treat!

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