Irish Beef Stew

Inspiration:
Simply Recipes


Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
  
• 6 large garlic cloves, minced
• 6 cups beef broth
• 1 cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Notes:
Beef stew isn't my favorite, but I did enjoy this. This is a good recipe for grass-fed beef; it uses a cheaper cut of meat, and the cooking method makes it nice and tender.


Liz's Rating: 8/10
Tim's Rating: 8.5/10

Taco Cornbread Bake

Inspiration:
Adventures in my Freezer
adapted due to ingredients I had available


Ingredients:

• 1 lb. ground beef
  
• 1 pkg. taco seasoning
  
• 1/2 c. water
  
• 1 can black beans, drained
  
• 1 cup pureed salsa
  
• 1 batch corn bread batter (see below)
• 2 fresh jalapenos, sliced thinly
  
• 1 c. shredded Cheddar cheese

Cornbread Batter:

• 1 cup corn meal
  
• 1 cup flour
  
• 3 tablespoons sugar
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 cup milk
  
• 1 egg
  
• 1/4 cup vegetable oil

Instructions:

1. Preheat oven to 400 degrees.
2. Brown meat; drain. Stir in next 4 ingredients. Pour into 8x12 baking dish.
   
3. Prepare corn bread batter:
   Mix dry ingredients, add milk egg and oil, mix just enough to moisten dry ingredients.
4. Spread over meat. Top with jalapeños if desired. Bake uncovered for 20 minutes. Top corn bread with cheese. Bake 5-7 minutes.

Notes: This is a great meal for a weeknight. It's easy, filling, and good.


Liz's Rating: 8.5/10
Tim's Rating: 9/10

Negimaki (Japanese Beef and Scallion Rolls)

Inspiration:
The first leg of The Amazing Race, in Tokyo
and
Mary Ellen's Cooking Creations (adapted from an Epicurious recipe)


Ingredients:

• 12 small scallions, trimmed to 6-inch lengths
• 1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
• 1/4 cup sake (Japanese rice wine)
• 1/4 cup mirin* (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

Instructions:

1. Prepare scallions:
   Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
   
   
2. Prepare beef:
   Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
   
   
3. Assemble rolls:
   Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
   
   
4. Marinate rolls:
   Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
   Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
   
   
5. Cook rolls:
   Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
   Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
   
   

My Notes:
I love negimaki. We always order it as an appetizer when out for sushi. I thought this was a nice version; the sauce was a little different than what we usually have.

Liz's Rating: 8/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: Vietnam!

Beer-Marinated Flank Steak

Inspiration:
Bon Appétit


Ingredients:

• 2 1 1/3-pound flank steaks
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• Coarse kosher salt
• 1/4 cup extra-virgin olive oil
• 1 1/4 cups thinly sliced green onions (about 6)
• 1 12-ounce bottle dark beer
• 1/2 cup Worcestershire sauce
• Aji Sauce
• Colombian Guacamole

Instructions:

1. Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD Can be made 1 day ahead. Keep chilled.
2. Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

Notes:
I thought this was a nice marinade... easy to throw together the night before.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

Bourbon Beef Noodle Bowl

Inspiration:
Cuisine at Home


Ingredients:

• 1/4 cup bourbon
• 1/4 cup maple syrup
• 2 T minced garlic
• 1/2 t kosher salt
• 1/2 t black pepper
• 1/2 boneless beef sirloin steak, sliced into thin bite-sized strips
• 2 T olive oil, divided
• 1 1/2 cups sliced onion
• 14 oz low-sodium beef broth
• 1 cup water
• 1 cup cubed sweet potato (about 4 oz.)
• 1 cup dry egg noodles
• 2 cups loosely packed spinach
• 1/4 cup sliced scallions

Instructions:

1. Combine bourbon, maple syrup, garlic, salt, and pepper in a bowl. Add beef, mixing to coat. Cover and marinate beef 15 minutes or up to 24 hours in the refrigerator. Drain beef through a sieve over a bowl, reserving marinade.
2. Heat 1 T oil in a saucepan over medium-high heat. Add beef and sauté until browned, about 3 minutes, remove from pan; set aside.
3. Add remaining 1 T oil and sauté onion for 5 minutes. Stir in reserved marinade, broth, and water. Add sweet potato and bring to a boil. Add noodles; cook until sweet potatoes are tender and noodles are done, about 8 minutes.
   
4. Stir in beef and spinach. Cook until spinach is wilted. Garnish each serving with scallions.

Nutritional Information for 1/2 recipe: 622 calories; 23 g total fat (5 g saturated); 77 mg cholesterol; 7 g carb; 1070 mg sodium; 6 g fiber; 29 g protein.


Recipe Notes: Bourbon Beef Noodle Bowl is hard to categorize. It's not Asian, it's not European, and it's not traditional American. It slips into its own box: plain good eatin'. This soup provides a whole meal in one bowl...The beef soup is curiously addictive, with flavors that intrigue your taste buds with every bite. With the first spoonful, the flavors of maple syrup and sweet potatoes seem to predominate, but their sweetness is quickly offset by the savory beef, garlic, and spinach.


My Notes: This recipe FAILED. We couldn't even finish it. The bourbon flavor was so strong, it was incredible (incredibly bad). Cuisine at Home needs a better test kitchen.

I am still posting it for a few reasons:

1. One thing I don't like about blogging is that it may seem as if I never have a problem with recipes (yeah right). Recipes fail. It happens to everyone, and that is ok.
   
2. I think this recipe would be good with just a few modifications: (1) marinate the beef for only 15 minutes (2) discard the marinade instead of adding it with the broth (3) double the amount of beef broth (since the marinade isn't added).
   

I liked all of the flavors together.. it's unfortunate that the bourbon overpowered all of the other ingredients.

Bánh Mì

Inspiration:
My love for bánh mì and a marinade from Cooking Light, seen on Elizabeth's blog.


Ingredients:

• 1 tablespoon sugar
  
• 1 1/2 teaspoons minced peeled fresh ginger
  
• 1 1/2 teaspoons fish sauce
  
• 1/2 teaspoon chili garlic sauce
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 garlic cloves, minced
  
• 1 pound flank steak, trimmed
• sliced fresh jalapeños, shredded carrots, and cilantro
• baguette

Instructions:

1. To prepare steak, combine first 6 ingredients in a large flat dish. Add steak; cover and marinate in refrigerator 20 minutes, turning occasionally.

2. Prepare grill or broiler.

3. Remove steak from refrigerator; discard marinade. Place steak on grill rack or broiler pan lightly coated with oil; cook until desired doneness.
   
   
4. Slice steak against the grain; pile on baguette with veggies. Top with fish sauce or a combination of fish sauce, fresh ginger, garlic, rice vinegar, lime juice, and sugar.

Notes: These were delicious, but I probably won't make them again. Why? Because we are lucky enough to be able to purchase bánh mì from many nearby Vietnamese-owned restaurants for about $2.50 each. If I didn't have that option, I would be making this often.


Tim's Rating: 9/10
Liz's Rating: 9/10

Beef and Scallion Stir-Fry

Inspiration:
Martha Stewart
as well as scallions from our CSA

Ingredients:

• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• Coarse salt
• 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
• 4 cloves garlic, minced
• 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
• White rice, for serving

Instructions:

1. In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
3. Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
4. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Country-Style Curry with Ground Beef and Green Beans

Inspiration:
Quick & Easy Thai
as well as zucchini and green beans from our CSA and ground beef from a local farmer

Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon coarsely chopped garlic
• 2 tablespoons red curry paste
• 1/2 pound ground beef or ground pork
• 1 cup sliced fresh mushrooms
• 3 cups chicken broth or water
• a handful of green beans, cut into 1-inch lengths (about 1 cup)
• 2 medium zucchini or 2 long Asian eggplants, halved lengthwise and cut into 1-inch lengths (about 2 cups)
• 4 wild lime leaves, torn or cut into quarters (optional)
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• a handful of holy basil (bai graprao), or other fresh basil leaves or cilantro leaves
• cooked rice, for serving

Instructions:

1. Heat the oil in a large skillet over medium heat, add the garlic and toss well. Add the curry paste and cook, mashing and stirring to dissolve it until fragrant and softened, 2 to 3 minutes.
2. Crumble in the ground beef and then add the mushrooms. Cook, tossing often, until the meat and mushrooms are browned and seasoned with the curry paste, 2 to 3 minutes.
3. Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat. Transfer to a serving dish and serve hot or warm.

Recipe Notes:
Serves 4 to 6
Thai name: gaeng bah neua sahp

"This firecracker version of vegetable-beef soup uses red curry paste, simmered in broth rather than coconut milk. The word bah means "forest," evoking the soup's origins, where hunters of old made curry over an open fire, without the luxurious addition of coconut milk.

Bamboo shoots, eggplant, and baby corn would make tasty additions in this hearty dish, an upcountry favorite yielding intense and fiery flavors in a flash. You could also make it with thinly sliced beef or pork, or with chicken cut in big, bite-sized chunks. Serve this curry with lots of rice and a plate of coarsely chopped tomatoes, cucumber slices, and halved hard-boiled eggs. Pair it with new potatoes tossed with butter and a hunk of crusty bread for a volcanic but delicious supper on a winter night."


My Notes:
This was an ok recipe. I think the amount of broth is a bit much; start with half the broth and then add the rest to your liking. I was happy with how many vegetables were incorporated into the curry. I think that we prefer green or yellow curry to red. Like I said, it was ok.


Tim's Rating: 8/10
Liz's Rating: 7.5/10

Shaking Beef with Pea Shoot Salad

Inspiration:
Sirloin steak from Batalden Farms, pea shoots from our CSA, and this recipe from Food and Wine


Ingredients:

• 1 pound beef sirloin, cut into 3/4-inch dice
• 2 1/2 tablespoons vegetable oil
• 2 tablespoons minced garlic
• 2 1/2 teaspoons sugar
• 1 tablespoon Asian fish sauce
• Freshly ground pepper
• 1/2 medium onion, very thinly sliced
• 2 teaspoons white wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons extra-virgin olive oil
• Salt
• 6 ounces baby pea shoots
  

Instructions:

1. In a bowl, toss the beef with 1/2 tablespoon of vegetable oil, 1 tablespoon of garlic, 2 teaspoons of sugar and the fish sauce; season with pepper. Let stand.
2. In a bowl, toss the onion and vinegar. In another bowl, mix the soy sauce with the olive oil and remaining 1/2 teaspoon of sugar. Season with salt and pepper.
3. In a wok, heat the remaining 2 tablespoons of vegetable oil over high heat until smoking. Add the remaining 1 tablespoon of garlic and 1/4 teaspoon of salt; cook until golden, about 30 seconds. Add half of the meat and cook for 3 minutes without stirring; turn and cook 1 minute longer. Transfer to a plate; cook the second batch. Return the meat to the wok and stir-fry for 30 seconds.
4. On a large platter, toss the pea shoots with the onion and the soy dressing. Spoon the beef on top and serve.

Suggested Beverage: A light, fruity Pinot Noir

Notes: The sirloin tasted so good. We loved it. The pea shoots, not so much. I don't think we're fans of pea shoots. The leaves taste good, but it's a lot of work to prepare and eat them. I will use this beef marinade and preparation again in the future, either to serve over mixed greens or brown rice.

So we're just rating the beef.

Tim's Rating: 10/10
Liz's Rating: 10/10

Southwestern Chili-Mac Salad

Inspiration:
Rachael Ray
Ingredients:

• 1/3 cup fresh lime juice
• 1/4 cup coarsely chopped cilantro
• 7 tablespoons extra-virgin olive oil
• salt and pepper
• 4 ears corn
• 2 cups elbow pasta
• 1 red onion, 1/2 finely chopped and 1/2 thinly sliced
• 1 1/2 tablespoons chili powder
• 1 pound lean ground beef
• 1 15-ounce can of kidney beans, rinsed
• 2 tomatoes, cut into wedges
• 1 1/2 cups shredded cheddar cheese
  

Instructions:

1. In a medium bowl, combine the lime juice and cilantro; whisk in 6 tablespoons olive oil. Season with salt and pepper.
2. In a large pot of boiling salted water, cook the corn until just tender, about 3 minutes; transfer to a cutting board. Return the water to a boil, add the pasta and cook until al dente; drain and transfer to a large bowl. Cut the corn kernels from the cob and add to the pasta.
3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped onion and chili powder and cook until the onion begins to soften, about 2 minutes. Add the ground beef and cook, stirring frequently, until lightly browned, about 8 minutes. Transfer to a colander and drain well.
4. Add the beef mixture to the pasta; season with salt and pepper. Add the kidney beans, tomatoes, sliced onion and vinaigrette and toss to dress. Transfer to a serving bowl and top with the cheese.

Tim's Rating: 8/10 ("It was ok. It wasn't my favorite thing I've ever eaten.")
Liz's Rating: 8/10

Worcestershire Burgers

Inspiration:
A nice Sunday afternoon

Ingredients:

• 2 lbs. ground beef (not too lean)
• 2 T Worcestershire sauce
• 1 egg
• 1/4 cup chopped scallions (white and light green parts only)
• Lawry's season salt
  
• Cheese, buns, condiments as needed

Instructions:

1. Combine first four ingredients in mixing bowl.
   
2. Mix, being careful to not compress beef too much.
3. Shape beef into 6 balls slightly larger than a tennis ball.
4. Flatten balls into burgers, making sure that the burgers are equally thick in the middle and around the edges.
5. Grill burgers and serve.

Tim's Rating: 8/10
Liz's Rating: 8/10

Shredded Beef Enchiladas

Inspiration:
A beef roast, no desire for pot roast, and this recipe.

Ingredients:

• 3 pounds beef chuck roast
  
• 1 tablespoon water
  
• 2 tablespoons red wine vinegar
  
• 2 tablespoons chili powder
  
• 1 tablespoon ground cumin
  
• 1 large onion, chopped
  
• 2 (4 ounce) cans chopped green chile peppers
  
• 1 tablespoon all-purpose flour
• 2 cups sour cream
  
• 3 cups shredded Monterey Jack cheese, divided
  
• 1 cup oil for frying
  
• 20 (6 inch) corn tortillas
• Salsa
  

Instructions:

1. Place roast in slow cooker. Pour in water, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Cook on low for 10 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the slow cooker with all the juices, and let cool to room temperature.
   


2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
   


3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
   


4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
   


5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.


6. Serve with salsa.
   

Notes: These were a bit labor intensive. They tasted great, however. The meat was delicious, and I will be using this shredded beef in other Mexican recipes! If you don't have a slow cooker, you can cook your roast using the original recipe.

Suggested beverage: beer

Tim's Rating: 10.2/10 ("One of my favorite things that you've ever made.")
Liz's Rating: 9/10

Hamburger Soup

Inspiration:
Lots of ground beef from Batalden Farms in my freezer!

Ingredients:

• 1 lb. ground beef
• 6 cups beef broth
• 1/4 cup tomato paste
• 2 stalks celery, chopped
• 16 oz. frozen corn
• 1/2 large onion, chopped
• 1 14-0z. can diced tomatoes
• 1 teaspoon salt

Instructions:

1. In large chef's pan or pot, brown ground beef and drain.
2. Add remaining ingredients and mix. Bring to a boil, then reduce heat and simmer for 1.5 hours.

Notes: Very quick and easy, aside from the time it takes to simmer.

Tim's Rating: 8/10 ("It's good but I like chili better.")
Liz's Rating: 8.5/10

Salisbury Steak with Carmelized Onion Sauce

Inspiration:
Ally's Blog

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1 large onion
• 3 garlic cloves
• 1 Tbs. fresh chopped parsley
• 1 1/2 Tbs. fresh thyme or 1 tsp. dried (divided)
• 1 tsp. coriander
• 1 1/2 tsp. dried marjoram (divided)
• 2 tsp. garlic powder
• 1/2 c. bread crumbs
• 2 eggs
• 1 Tbs. olive oil
• 2 Tbs. unsalted butter
• 2 Tbs. flour
• 1/2 cup red wine
• 2 c. beef stock or broth
• Salt and Pepper (to your taste)

Instructions:

1. Put ground beef in a bowl and add garlic powder, parsley, coriander, marjoram, thyme, slat and pepper and bread crumbs.
   
2. Break eggs in another small bowl and whisk, add to beef mixture.
   
3. Cut onion in half and process one half in a food processor until very fine.
   
4. Add to onion to beef mixture and mix everything together until smooth. Shape into oval patties about 1-1 1/2 thick.
5. Heat a large heavy skillet over med. high heat and add olive oil. Sear patties on each side about 2-3 minutes per side, or until a brown crust forms.
   
6. While the patties are cooking slice the remaining onion and mince the garlic.
   
7. Remove patties from pan, add 2 Tbs. of butter, 1/2 tsp. thyme, 1/2 tsp. marjoram, salt, pepper and onions. Cook onions for about 5-8 minutes, or until caramelized. Add garlic and cook a minute more. Add flour to the onions and stir until smooth. De glaze the pan with the wine and cook until liquid is absorbed. Add beef broth and bring contents of the skillet to a simmer.
   
8. Put the beef patties back in pan and simmer for 15 minutes. (if gravy isn't thick enough add some corn starch to water and make a slurry, pour in skillet and stir)
   
9. Serve over mashed potatoes, barley, rice, egg noodles etc.

Liz's Rating: 9/10
Tim's Rating: 8/10

Pho, Rachael Ray Style

Inspiration:
Rachael Ray

Ingredients:

• 5 ounces rice noodles
• 2 cups bean sprouts
• 1 pound deli roast beef, cut in 1/2-inch strips
• 1 tbs. vegetable oil
• 1 jalapeño, seeded and thinly sliced crosswise
• 3 scallions, thinly sliced (white and light green parts only)
• 2 cups beef broth (or one can)
• salt
• 1/3 cup cilantro leaves
• lime wedges

Instructions:

1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again.
   
2. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
3. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls.
   
4. Garnish with the cilantro leaves and lime wedges.

Notes: Next time, I will use all beef broth (instead of using water for part of it) and leave the seeds in the jalapeño. I might also add garlic, ginger or something else to the broth to make it richer. We also only used half of the beef.

Tim's Rating: 8/10
Liz's Rating: 8/10

Tim's T-bone Steaks

Inspiration:
Finally, warm enough weather to use our grill!
And, t-bone steaks purchased as part of a larger order from Batalden Farms.

Ingredients:

• t-bone steaks
• olive oil
• Lawry's Seasoned Salt
• freshly-cracked black pepper

Instructions:

1. Let steak come to room temperature.
2. Rub both sides with olive oil and sprinkle with seasoned salt and pepper.
   
3. Grill for roughly 8 minutes on one side, flip, and 6 minutes on the other side (for medium-medium rare).

Notes: We served the steak with roasted asparagus and a green salad with balsamic-Dijon vinaigrette.

Tim's Rating: 9/10 ("This is so good, I feel sorry for vegetarians.")
Liz's Rating: 9/10

Caldo de Res

Inspiration:
2 pounds of beef shank, purchased as part of a larger order from Batalden Farms
and
Alex Trejo's recipe found at www.allrecipes.com

Ingredients:

• 2 pounds beef shank, including bone
  
• 2 tomatoes, quartered
• 1 1/2 potatoes, cubed
• 1 large onion, chopped
• 1 small head cabbage, chopped
• 6 cloves garlic, minced
• 6 teaspoons chopped fresh cilantro
• 1 1/2 tablespoons salt
• 1/2 teaspoon ground cumin
• 2 fluid ounces fresh lime juice

Instructions:

1. Cut meat into 1-inch chunks. Do not discard bones. In a large pot over low heat combine the beef, bones, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well.
   
2. Cover and simmer for 2 hours.
3. Remove lid, stir, and simmer for another hour with lid off.
4. Remove bones.
   
5. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Tim's Rating: 8/10
Liz's Rating: 7/10

Easy Meatloaf

Inspiration: allrecipes.com

Ingredients:

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried seasoned bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste and form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F for 60-75 minutes.

Tim's Rating: 9/10
Liz's Rating: 7/10

Slow Cooker Pot Roast

Inspiration:
A need for a quick dinner after a long weekend of travel

Ingredients:

• 2-2.5 pound chuck roast
• Olive oil
  
• Montreal Steak Seasoning
• 2 carrots
• 2 russet potatoes
• 3 stalks celery

Instructions:

1. Heat a skillet on high. Coat with olive oil.
2. Liberally coat the roast with seasoning.
3. Sear the meat, browning on all sides.
4. Cut potatoes, carrots, and celery into large chunks.
5. Layer potatoes, carrots, roast, and celery into slow cooker.
6. Cook 10 hours on low.
7. Serve with a green salad.
   

Tim's Rating: 9/10
Liz's Rating: 8/10

Carne Guisada

Inspiration: allrecipes.com

Ingredients:

• 2 tablespoons cooking oil
• 2 pounds beef stew meat
• 1 can diced tomatoes with green chilis
  
• 10 ounces beef broth
• 1 teaspoon garlic powder
  
• 2 teaspoons chili powder
• 1teaspoon ground cumin
• 1 teaspoon black pepper
• salt to taste
• tortillas or rice
• garnishes: cheese, sour cream, salsa, lettuce
  

Instructions:

1. Heat oil in a large saucepan over medium high heat.
   
2. Cook beef until evenly brown. Pour off excess fat.
   
3. Stir in tomatoes, beef broth and water.
   
4. Season with garlic, chili powder, cumin, black pepper, and salt.
   
5. Place in slow cooker, and cook on low for 8 to 10 hours.
6. Serve in tortillas or over rice.
   

Tim's Rating: 9/10
Liz's Rating: 8/10

Notes: The result has a lot of liquid. If you want it more like traditional taco meat, put in 1/2 the broth and change the canned tomatoes to 1/2 can tomato paste.