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Category Archives: Beef

Low Carb Crustless Taco Pie

Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.

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FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…

 Low Carb Crustless Taco Pie

Ingredients

  • 1 pound ground beef 
  • 1 packet taco seasoning (see recipe below)
  • 3 green onions thinly sliced
  • 1/4 cup salsa (I like La Costena brand with added chipotle)
  • 1 cup Mexican blend cheese finely shredded, quantity divided
  • 4 large eggs
  • 2/3 cup heavy cream 
  • 1/2 teaspoon sea salt
  • OPTIONAL – a layer of refried beans on the bottom of the pie shell!

Instructions

  1. Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.
  2. Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
  3. In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
  4. Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top. 
  5. Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving.

Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like! Maybe add a few sliced radishes…

Taco Seasoning (enough for this recipe)

1/4 tsp Garlic powder

1/4 tsp Onion powder

1/4 tsp Oregano, dried

1 tsp Black pepper

1 tbsp Chili powder

1/2 tsp Paprika

1 tsp Salt

1 1/2 tsp Cumin, ground

 

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Slow Cooker Mongolian Beef

I know it sounds a little odd, but this is a very good dish served with rice or maybe Costco Ancient Grains. As usual my slow cooker had it ready in three hours on HIGH, contrary to what the recipe says. It seems every time I use my SC I have the same problem. What do the rest of you find? Mine is a Hamilton Beach with setting – High, Low and Warm. I can never go away and leave it even on LOW…grrr. Be aware…

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Mongolian Beef

  • 1.5 lb. trimmed flank steak
  • 2 cups sliced onions
  • 1/2 cup packed brown sugar
  • ½ cup reduced sodium soy sauce
  • ½ cup water
  • 1 T. quick cooking Tapioca, crushed
  • 1 T. grated fresh ginger
  • 5 cloves garlic, minced
  • 2 green onions, sliced (whites and greens separated)
  • 3 cups hot cooked rice (or Ancient Grains)
  1. Cut meat into 6 portions. In a 3.5 cup slow cooker combine meat and sliced onions.
  2. In a medium bowl, mix the next 6 ingredients (through garlic). Pour over the meat. Sprinkle with WHITE portions of the green onions
  3. Cover and cook on LOW 8 to 10 hours…or HIGH for 4 to 5 hours. (3 in my case!)
  4. Remove meat, reserving cooking liquid.
  5. Slice meat across the grain or coarsely shred and return to the cooker.
  6. Serve over rice and sprinkle with the GREEN portions of the green onions.

Makes 6 servings.

 

Thai Basil Beef Bowls

Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

  • 1 1/2 cups jasmine rice or long-grain white rice for serving
  • 1 lb. flank steak, sliced against the grain into thin strips
  • 1 tsp cornstarch
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 red bell pepper, cored and seeded, diced into 2-inch strips
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 1 cup matchstick carrots
  • 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
  • Sesame seeds (optional)

Sauce

  • 3 Tbsp low-sodium soy sauce
  • 1 1/2 tsp cornstarch
  • 1/3 cup water
  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp packed brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

  • Cook rice according to directions listed on package.
  • For the sauce:
  • In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
  • For the beef and veggies:
  • Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
  • Recipe source: Cooking Classy

Easy Shepherd’s Pie

Who does not like shepherd’s pie? There are several variations out there. Sometimes it is called Cottage Pie. This one was a snap! The only tricky part was the roux, melting the butter and adding the flour. Make your life easier and use instant potatoes!

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Easy Shepherd’s Pie Recipe

Ingredients

  • 1 1/2 lb. Ground Beef
  • 4 cups Mashed Potatoes
  • 1 tbsp Oil
  • 1 tsp Minced Garlic
  • 1 Onion, diced
  • 1 tbsp Worcestershire Sauce
  • 1 cup Milk
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 12 oz. Frozen Peas and Carrots, thawed (Use a can of mixed peas and carrots)
  • Salt and Pepper to taste
  • Grated Parmesan cheese

Instructions

  • Preheat oven to 375.
  • Heat oil in a skillet over medium heat and add ground beef, onion and garlic.
  • Cook until browned and drain.
  • In another skillet or pan, melt putter and add flour.
  • Cook roux for 2 minutes.
  • Whisk in Worcestershire and milk.
  • Cook for 1 minute to thicken.
  • Combine beef mixture, gravy and thawed vegetables.
  • Place in baking dish.
  • Top with mashed potatoes and place in oven for 20-30 minutes until heated through. In the last few minutes sprinkle the cheese on the potatoes.

 

Beef Stir Fry with Brussels Sprouts

A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts

I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!

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Oriental cooking is all in the preparation…so lets get chopping!

Beef Stir Fry with Brussels Sprouts

Ingredients

4 Servings

  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 pound Brussels sprouts, halved
  • 8 ounces flank or skirt steak, thinly sliced against the grain
  • Kosher salt
  • 4 scallions, whites chopped, greens sliced (Substitute green onions if you like)
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped peeled ginger or fresh grated
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeño, sliced into rings OPTIONAL
  • Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussel sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussel sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

 

Parmesan and Thyme Baked Potato Slices

Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.

Parmesan and Thyme Baked Potato Slices

Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins

 Ingredients

  • Makes about 4-6 servings
  • 3 tbsp (45g) butter, melted
  • 2 tbsp (25g) Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1 tsp thyme leaves
  • salt and freshly ground black pepper
  • 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)

Directions

 Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.

 

Slow Cooker Garlic Rosemary Roast Beef

Someone in the house is not a fan of turkey at Thanksgiving, so I scoured Pinterest for this wonderful roast beef recipe, which turned out to be delicious! This is definitely one of those KISS recipes – Keep It Simple Stupid! That someone in the house really enjoyed it…serve some horse radish alongside it! As always, the words in red reflect my changes to the original recipe.

Slow Cooker Rosemary Garlic Crusted Roast Beef

Author: Slow Cooker Gourmet Serves: 6-8

Ingredients

  • 2 pound eye of round beef roast
  • 2 tablespoons olive oil
  • 3 or more stalks fresh rosemary
  • 4 teaspoons minced garlic or more
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon balsamic vinegar
  • 2 cans of beef broth

Instructions

  1. Rub roast all over with olive oil
  2. Chop  three stalks of rosemary leaves  and combine with garlic, sea salt and pepper
  3. Rub around the outside of the roast to form a crust
  4. Preheat a skillet  to 400 degrees
  5. Add roast and sear on each side until lightly browned (4-6 minutes)
  6. Deglaze pan with balsamic vinegar and transfer all contents to slow cooker
  7. Cover and cook on low for 8-9 hours OR cook on high for about an hour
  8. Pour one or two cans of broth around the roast and more rosemary stems to taste
  9. Cook for another 30 minutes and check with a meat thermometer depending on the doneness you like.
  10. Remove and let rest for 15-30 minutes then slice to serve

 

 

Slow Roasted Ribs

Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…

Slow Roasted Ribs (one 3 or 4 lb. rack)

Method 

  1. Preheat the oven to 250˚F*
  2. Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
  3. Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
  4. With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
  5. Turn the ribs over and roast for another hour.
  6. Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
  7. Cut the ribs into serving pieces and enjoy!

*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F  and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.

*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)

 Ingredients

  • ¼ cup sweet paprika
  • 2 tablespoons chili powder (You could use smoked paprika instead.)
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons salt
  • 2 tablespoons ground pepper
  • 2 tablespoons brown sugar (optional) I used this

Lazy Crock Pot Lasagna

No oven, no worries. Pinterest to the rescue again! This has to be one of the best recipes I have ever found and it goes together fairly quickly. Your guests will rave about it as did ours. This recipe would be great for any potluck you get invited to. Be sure to follow the link at the end of the recipe for more great recipes.

Lazy Crock Pot Lasagna       Serves: 8 servings

Ingredients

  • 1 lb. lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons Italian seasoning
  • salt & pepper to taste
  • 1 large jar (45 oz.) high quality pasta sauce (I used one of the two large jars of Prego that I bought at Costco)
  • 4 cups mozzarella cheese
  • 1 large package (25-30 oz.) cheese & spinach filled ravioli (uncooked) (also Costco, my large cooker used 36 pieces of the stuffed ravioli – Pasta Prima brand)

Instructions

  1. Brown ground beef, onion and garlic over medium heat until no pink remains. Drain any fat.
  2. Stir in Italian seasoning and pasta sauce. Cover and simmer 10 minutes.
  3. Spray the inside of a 6-7 quart crock pot with cooking spray. Layer meat sauce, ravioli and cheese.
  4. Repeat layers ending with cheese. (I ended up with two layers.) Cover and cook on low 3 hours and reduce heat to WARM.

 

Follow Spend With Pennies on Pinterest for more great recipes!

 

Best Bolognese Sauce

My apologies for the late posting but I was waiting to make this for company last night!

This would be great if you are planning a buffet for Christmas Eve or New Years Eve, It says it makes 4 to 6 servings, but it would stretch further if there were other foods available. I would serve the warm spaghetti in a chafing dish, with a small crock pot of hot sauce and grated Parmesan beside it. Maybe a small amount of red pepper flakes! To make it go further you could cut back on some of the meat…

The Best Bolognese Sauce
Yield: 9 cups of sauce or 4-6 servings
*If you don’t have a food mill to crush the tomatoes, use a blender or immersion blender. Make sure to leave as much texture and chunks of tomato as possible, do not liquefy.
Ingredients
2 tablespoons olive oil, divided
1 1/4 pounds ground beef
1 1/4 pounds ground pork
Kosher salt and freshly ground pepper, to taste
4 ounces pancetta or bacon, sliced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced
1/3 cup (3 oz) tomato paste
1 cup dry red wine
1 cup milk
2 (28 ounce) cans whole tomatoes, passed through a food mill*
2 bay leaves
1 bunch fresh thyme, tied together with kitchen string
1 Parmigiano-Reggiano cheese rind
1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
Grated Parmigiano-Reggiano cheese for serving
Directions
In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper.
Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours.

You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.