Posts tagged under Beef. Show all posts.
Scanning the meat section of my local grocery store for inspiration, I settled on what was on sale—ground beef. My kids love spaghetti and meatballs, so what better meal for dinner tonight. After some deliberation, I took that idea one step further and decided to make meatball subs—they like those too! I picked up three packages of ground meat—beef, pork, and chicken, a can of tomato sauce, and a few whole wheat sub buns. The meatball recipe I use is pretty simple and my kids love it. If I were making meatballs for adult guests I would add a little heat. Making meatballs is not only a good cooking lesson, but also a great after school activity. Much like playdough, my two love to get their hands in there and mess around.
½ lb ground beef
½ lb ground pork
½ lb ground chicken/turkey
½ cup bread crumbs (homemade if you have them)
¼ cup parmesan cheese
3 Tbsp fresh parsley, chopped
¼ cup water
Salt and pepper to taste
¼ cup cooking oil (Grapeseed oil is great for cooking at high heat)
6 sub/sausage buns, warmed
1 cup tomato sauce, heated
½ cup grated cheese
What are you having for dinner tonight?
One of my family’s favourite types of cuisine is Mexican—tacos, nachos, burritos, enchiladas…who’s kidding who? Anything smothered in melted cheese gets a thumbs-up in our house. We try to mix up the menu as much as possible, but one dish I keep getting requests for is what I call Beef Taco Casserole. It’s simple, delicious and nutritious—packed with vegetables, protein, calcium and fibre.
For busy weeknights, this dish can be made ahead of time (up to the step of spooning into the casserole dish), covered and refrigerated. When you are ready to cook it, top with sour cream, cheese and chips and then cook, covered, for 20 minutes, uncover and continue cooking for another 20 minutes.
Mix up your weekly meal plan by adding this wonderful Mexican-inspired dish to your repertoire.
Beef Taco Casserole
Prep and Cook
What’s for dinner at your house?
I hope you’ve had a chance to review (and try) some of the delicious recipes in this month’s EatSavvy. The featured ingredient this month—beef—is one of my family’s favourite foods, so they enjoyed testing all the recipes.
Beef is a great ingredient when you’re looking for ways to ensure that protein makes its way onto your dinner table and into your kids’ mouths, and this month’s recipes are easy and delicious!
I particularly like the Short-Cut Beef Lasagna. Skipping the layering steps saves me time, making it possible for us to enjoy the flavours of lasagna on a weeknight. My kids went crazy for the Beef Pies with Cauli-mash Topping. The hearty beef and tomato sauce filling is delicious and they love eating out of individual dishes.
Bring the barbeque out from hibernation and throw on a couple of strip loins for juicy Steak Fajitas. And, if you are looking for a new recipe for Easy Entertaining, but don’t want to spend the day in the kitchen, give Beef Wellington a try. Don’t let the puff pastry intimidate you—it’s easy as 1-2-3.
We hope you’ll give these recipes a try and let us know what you think.
Photo courtesy of Holly Sisson Photography.
Now that grilling season is officially upon us, it’s important to know how to cook our meats properly. Did you know that almost all barbecued meat is overcooked? It’s true, since people are more and more cautious about under-cooking their proteins these days.
To aid with cooking meat to the proper temperature, I like to recommend a meat thermometre for anyone who isn’t a trained chef. I keep one at the ready, and when in doubt use it to keep my meat from getting overcooked when it’s on the grill.
Good to Know: Remember that meat will continue to cook when you remove it from the grill; so pull it off a few degrees before your desired temperature.
Here are some tips to start:
When we grill meat we always cook at least double what we need. Leftovers can be fashioned into no-cook salads and sandwiches on the days that it’s too hot to turn on the stove or the barbeque.
Leftover ribs and chicken wings are always popular lunch options in my house.
How do you know when your meat is done? Do you use a thermometre, the touch technique or just hope for the best?