Easy Pepper Steak

SATURDAY
Easy Pepper Steak
Submitted By: Campbell's Kitchen
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
"When it comes to stir-fries, Swanson® Broth is a key ingredient for sauces to glaze the tender-crisp vegetables and cooked meats."
INGREDIENTS:
1 pound boneless beef sirloin steak, 3/4
inch thick
3 tablespoons cornstarch
1 (14 ounce) can Swanson® Beef
Broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups fresh or frozen green or red
pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain
white rice, cooked without salt
DIRECTIONS:
1. Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
2. Stir-fry beef in nonstick skillet until browned and juices evaporate.
3. Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice.

English Roast beef with gravy and mashed potatoes along with sauteed haricot vert

SUNDAY

English Roast Beef

Prep Time: 20 Minutes

Cook Time: 3 Hours

Ready In: 3 Hours 20 Minutes

Servings: 8

"A delicious pot roast with a fabulous gravy seasoned with sage and mint. A delightful recipe for a Sunday dinner with friends."

INGREDIENTS:

5 pounds beef round roast

salt and pepper to taste

2 tablespoons butter

1/2 cup water

1/2 teaspoon dried sage

1/2 teaspoon dried mint

1 medium onion, sliced (optional)

1 clove garlic, minced (optional)

1/8 teaspoon seasoning salt (optional)

1/8 teaspoon red pepper flakes (optional)

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup cold water

1/4 teaspoon dried sage

1/4 teaspoon dried mint

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.

2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.

3. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Serve with mashed potatoes and Sauteed Garlic Haricot Vert

1 pound fresh or frozen haricot vert (French green beans), trimmed

1/4 cup (1/2 stick) unsalted butter

1 shallot, chopped

3 cloves garlic, minced

Salt to taste

Freshly ground white pepper to taste

Instructions:

If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.

In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.

Eileen's Meatloaf Recipe

TUESDAY 22 MARCH
Eileen's Meatloaf
Recipe can be found at http://allrecipes.com/Recipe/Eileens-Meatloaf/Detail.aspx
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 12
"Sour cream is added to this ground beef meatloaf, along with dehydrated beef onion soup, Parmesan cheese, and Italian-style bread crumbs."
INGREDIENTS:
1 1/2 pounds ground beef
1 egg
1 cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
1/2 cup grated Parmesan cheese
1 1/2 cups Italian-style dried bread
crumbs
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

Grilled Steak with steak frites and roasted okra

FRIDAY

Grilled Steak; steak frites and roasted okra

Steak frites are more or less shoe string fries served with steak. Super easy1

Roasted Okra
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 3

INGREDIENTS:
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
DIRECTIONS:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Grilled Delmonico Steaks with horseradish mashed potatoes and green beans

FRIDAY
Grilled Delmonico Steaks
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 4
"Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling."
INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks
DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
4. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Serve with horseradish mashed potatoes and green beans

Broccoli Beef Stir Fry

TUESDAY
Broccoli Beef Stir Fry

Time 15 minutesServes 4
Ingredients

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
How to make it

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Serve with hot rice!

Lengua Burritos with homemade mexican corn

SATURDAY
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes

Ready In: 8 Hours 30 Minutes
Servings: 20

Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.

FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish

Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!

Mexican Corn

Okay, this one is all my own. More or less anyways.

We're going to take some locally grown corn that we've frozen, thaw it and then mix it with some fresh cilantro, tomatoes and nopalitos. Add some cumin and voila. Mexican corn.

Serving some mexican rice on the side. We have a package of some rice that we're going to use up.

London Broil, horseradish mashed and mystery veggies

SATURDAY
Tender London Broil
Ingredients:
2 lbs london broil beef

Dry rub
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder

Marinade
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced
Change Measurements: US Metric

Directions:Prep Time: 10 mins
Total Time: 26 mins
1 Take meat and score not all the way through, slice across and then across again to make criss cross pattern. 2 Rub meat with dry rub. 3 Place all marinade ingredients it storage bags toss add meat. 4 Refrigerate over night. 5 Heat grill to medium high. 6 Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes. 7 Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes. 8 Remove from heat let sit for 10 minutes. 9 Slice against the grain very thinly.

We're going to have this with horseradish mashed potatoes and whatever veggie turns up in our CSA share next week.

Onglet Steak with fondant potatoes and corn on the cob

FRIDAY
Onglet steak with fondant potatoes
Ingredients
For the fondant potatoes
6 roosevelt red potatoes
1 tbsp olive oil
1 clove garlic, sliced thinly
1 sprig thyme
100g butter
For the port butter
4 banana shallots, finely chopped
250g butter
generous splash port
For the onglet steaks
2 thin onglet steaks
1 dash of olive oil
Method
For the fondant potatoes: preheat the oven to 160C/gas
Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes. Add the butter to the pan and allow to melt, but do not shake the pan. Transfer the pan to the oven and cook for 30-40 minutes, or until you can easily put a knife through the potatoes.

For the port butter: in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port - the more you add the sweeter your butter will be. Simmer the port until it has reduced to about 1 teaspoon. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set slightly more. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.
For the onglet steaks: bash the steaks to make them even thinner (using the back of a knife or a meat mallet, if you have one). Heat the olive oil in a pan until very hot and fry the steak for one minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil, in a warm place.
To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter - the remaining port butter can be left in the fridge for up to 3 days and can be used for other dishes.

Grilled Herb burgers with fresh corn on the cob and Kraft Suddenly Salad

FRIDAY
Grilled Herb Burgers
By Derrick Riches, About.com Guide
These herb hamburgers are sure to please! You can use either burger buns or baguettes and your favorite condiments.
Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 28 minutesYield: Makes 8 burgers
Ingredients:
•1 pound lean ground beef
•1 cup breadcrumbs
•1 egg
•2 tablespoons lemon juice
•2 tablespoons fresh basil, chopped
•1 tablespoon fresh thyme, chopped
•1 tablespoon fresh rosemary, chopped
•1 tablespoon chives, chopped
•1/2 teaspoon salt
•1/4 teaspoon black pepper
Preparation:
Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long. Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette.

Serve with fresh corn on the cob and Kraft Suddenly Salad(we bought some extra boxes on sale recently so.....)

Filet Mignon with Twice Baked Potatoes and Corn on the cob

SATURDAY
Special treat for 4th of July! We haven't had twice baked potatoes with filet mignon in a REALLY long time!
Filet Mignon

Twice Baked Potatoes
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes! Potatoes are baked, the flesh is scooped out, combined with cheese, egg, butter and milk and then baked again."
Ingredients:
1 tablespoon and 1 teaspoon olive oil
salt and pepper to taste
2 baking potatoes
2 tablespoons and 2 teaspoons shredded
Cheddar cheese
1/3 egg, beaten
1 tablespoon and 1 teaspoon butter
1/3 cup sliced green onions, divided
2 tablespoons and 2 teaspoons milk
paprika to taste
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
3. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
4. Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
5. Bake for an additional 15 minutes, or until golden brown.

Lengua Burritos with Arroz a la mexicana

SUNDAY
Beef Tongue (lengua) burritos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes

Ready In: 8 Hours 30 Minutes
Servings: 20

Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 packages flour tortillas(for tacos we prefer corn but flour tortillas are so much easier to fold into a burrito than corn are. Especially for us gringos!)
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat and cooked frijoles refritos (see recipe below) into a tortilla and spoon salsa over the meat.

FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish

Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Reduce this! This time around we're only using the refried beans as an additional filler inside the burritos, not as a side dish.

Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve


Mexican Corn Recipe
Ingredients

3 tablespoons butter
10 ounces frozen corn - thawed
1 red bell pepper - chopped
3 green onions - chopped
1 jalapeño - seeded and diced
1/2 cup salsa - favorite variety
salt and pepper to taste

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Cut up the peppers and onions. Dice the jalapeño. Set these ingredients aside.
In a large skillet, melt the butter over medium-high heat.
Add in the corn, bell pepper and onions.
Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
Add the salsa and jalapeño. Stir and continue to cook until all ingredients are hot.
Serve immediately while still warm.

Stuffed peppers with sauteed kale

SUNDAY
Stuffed Peppers with Ground Beef and Rice
By Diana Rattray, About.com Guide
Delicious stuffed peppers with ground beef and rice, topped with cheese.Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
•6 green bell peppers
•1 tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces) tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2 teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
•1 1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation:
Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

The Result?
I wasn't as happy with this version of stuffed peppers as some of the others I've made. Usually I don't use as much tomato and I use a lot of beans so I don't have to use as much ground beef.
Also I think I prefer mozzarella as a topping for these instead of cheddar. Still though, it wasn't bad. I would make it again possibly.

Sauteed Kale
This my own way of making sauteed kale.
1tbsp olive oil
2-3 cloves of garlic
several large handfuls of fresh kale
1 slice of bacon, chopped into small pieces

Saute all ingredients until kale is wilted and bacon is fully cooked. Due to the water content in the kale the bacon won't get crisp but it'll add a nice flavor to the kale.

Matambre with saffron rice and sauteed carrots

MONDAY
This is one of our favorite flank steak recipes!!!

Matambre - Argentine Rolled, Stuffed Flank Steak Recipe
by Mimi Bobeck
7 hours 6 hours prep
SERVES 10
2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1-3 cup cold water
THE STUFFING
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above

Serve with saffron rice and sauteed carrots

Marinated veal chops with rosemary and garlic with

Serves 2

Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.

Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon (5 ml) kosher salt

Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.

Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C)

Capellini with Gorgonzola, Lemon and Rosemary
Serves: 4
Total: 1 hr 15 mins

Ingredients
1 pound capellini pasta 1 large clove garlic, minced
3 tablespoons lemon juice and zest of one lemon 2 tablespoons chopped fresh rosemary
3/4 cup crumbled gorgonzola cheese 2 tablespoons unsalted butter
1 teaspoon kosher salt 1/2 teaspoon black pepper

directions
Meanwhile, in a large heat-proof bowl, combine the remaining ingredients
When the pasta is ready, reserve 1/2 cup of the pasta water before straining
Add the strained pasta to the bowl and toss
Add the reserved pasta water if more moisture is desired.

Serve with brussel sprouts

Grilled Steaks, baked potatoes and grilled veggies

Friday, 26 February
Grilled Steak
This is all my recipe by the way. We decided to go with something a bit more simple and since we choose to have meatless nights around two nights a week we decided to splurge and have a steak.

Marinade
This can be marinated overnight or just simply for a few hours.
1/4 cup soy sauce
3 tbsp sesame oil
1 spring green onion, chopped
1 clove of garlic
1 tsp of fresh ginger, coarsely chopped
1 cup water
Sprig of rosemary (I only use this if I have fresh rosemary available without having to purchase it. If I don't have any growing in my house I just go without)
Put the steaks either in an sealed tupperware/rubbermaid container or in a plastic bag. Pour in all the ingredients, making sure that the steaks are mostly covered with the marinade.
Refrigerate until ready to use.


Cook steaks on a very hot grill.

The grilled veggies are super simple. Just brush with a bit of olive oil (or spritz them with olive oil if you can) then add salt, pepper or whatever other spices you would like to add.

Stuffed Green Peppers

Tuesday, 16 February
Stuffed Green Peppers

Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 2

"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup."
Ingredients:
2 green bell peppers
salt to taste
5 ounces ground beef
1 tablespoon and 2-1/4 teaspoons
chopped onion
salt and pepper to taste
1/3 (14.5 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons and 2 teaspoons uncooked rice
2 tablespoons and 2 teaspoons water
1/3 cup shredded Cheddar cheese
2/3 (10.75 ounce) can condensed tomato soup
water as needed

Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly

Delicious Lengua Tacos with frijoles refritos and mexican rice

Sunday, 14 February
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20

"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas

Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat

FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish

Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!

Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

Stuffed Peppers with salad

TUESDAY
4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*
* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.
Preheat oven to 350 degrees F. Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; saute until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 15 to 20 minutes. Remove from oven and serve immediately.
Makes 4 servings

Marinated Flank Steak with Herbed Goat Cheese Mashed Potatoes & Japanese Style Grilled Mushrooms

Sunday
Marinated Flank Steak
This is actually my own recipe that I've put together over time. It makes the flank steak so tender, flavorful and juicy!
1/2 cup Soy Sauce
1 tbsp Sesame Oil
1/4 cup coarsely sliced green onions
2 garlic cloves, coarsely chopped
Let sit in marinade for at least 2-3 hours. Best if steak marinates for more than 4 hours though.

Herbed Goat Cheese Mashed Potatoes
INGREDIENTS
1-1/4 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup low-fat milk
2 tablespoons extra virgin olive oil
1/2 cup Dannon® Plain Yogurt
2 ounces crumbled herbed goat cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Place potatoes in a heavy saucepan, add 1 inch of water and cover with a tight fitting lid. Place over high heat. When you see steam escaping (don't take off the lid) reduce the heat to low and continue cooking for exactly 20 minutes.
Drain the potatoes and put them back in the pot over medium heat. Shake the pan and cook for 1 minute to make the potatoes very dry. Mix the milk, olive oil, and Dannon® Plain Yogurt in a glass measuring cup and microwave until hot.
Mash the potatoes and fold in the yogurt mixture and then add the goat cheese. Season with salt and pepper.

Japanese-Style Grilled Mushrooms
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 2
"In this recipe, flat mushrooms are flavored with sesame oil, soy sauce, and ginger before being grilled."
Ingredients:
4 portobello mushroom caps
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 small clove garlic, minced
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Wash the mushrooms; arrange on a baking sheet with top side of the mushroom facing down. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms.
3. Roast the mushrooms under the broiler until soft, about 10 minutes.