The Cookbook


Wednesday, October 6, 2010

Meat Dishes

Ground Beef Stir Fry

1 lb. lean ground beef

1 red bell pepper, chopped (or use all green pepper)

1 green bell pepper, chopped

2 lg. cloves garlic, minced

2 T. minced fresh ginger root

¼ tsp. crushed red pepper

¼ tsp. salt

¼ tsp. ground black pepper

¼ C. beef stock

¼ C. soy sauce

½ tsp. Worcestershire sauce

Cooked rice

  • In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain and set aside.
  • Heat several tablespoons of oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, garlic and ginger. Season salt and pepper. Cook and stir until tender
  • Return the beef to the skillet. Mix in the beef stock, soy sauce and Worcestershire sauce. Cook and stir until slightly thickened and heated through.
  • Serve over the cooked rice.

Lynn’s Kitchen Adventures

Lasagna Pizza

12-14 lasagna noodles, cooked an drained

4 C. shredded mozzarella cheese

2 C. pizza sauce

3 ½ oz. pepperoni slices (not a fan of pepperoni)

Other pizza toppings that you desire

½ C. grated Parmesan cheese

  • Cover a greased jelly roll pan, or really any basic 11x17 or similar type cookie sheet with sides, with ½ of the cooked noodles.
  • Sprinkle half of the cheese on top of the noodles.
  • Top with remaining noodles.
  • Spread sauce on top of noodles.
  • Bake at 375º for 12 minutes.
  • Remove from the oven and top with pepperoni, parmesan cheese, and remaining mozzarella cheese.
  • Bake 15 minutes more.
  • Let sit 5-10 minutes before serving.

Lynn’s Kitchen Adventures

Slow Cooker Taco Meat Loaf

3 eggs, lightly beaten

1 (28 oz.) can fire-roasted crushed tomatoes

¾ C. crushed tortilla chips

1 med. Onion, finely chopped

2 cloves garlic, minced

2 tsp. ground cumin

1 tsp. smoked paprika or chili powder

1 lb. ground beef

1 lb. ground pork

1 C. frozen whole kernel corn

½ C. Monterey Jack cheese with jalapenõ peppers, shredded (2 oz.) (optional)

corn tortillas, warmed (optional)

1 recipe Smoky Tomato Salsa (recipe below)

Sliced avocado, green onions, whole kernel corn and cilantro (optional)

Lime wedges (optional)

  • In a large bowl combine eggs, ½ cup of the crushed tomatoes (reserving remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, ½ tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.
  • Crisscross three 18” strips of foil, fold to double thickness. (see Slow easy, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 ½ or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).
  • Covert, cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, or until an instant-read thermometer inserted into the center of loaf reads 160º.
  • Using foil strips, carefully lift meat loaf from cooker and place on cutting board. Pull foil from meat; discard. Scrape off any drippings from meat and discard. Sprinkle with cheese. Let stand 10 minutes. Serve with corn tortillas, Smoky Tomato salsa, avocado, green onion, cilantro, corn and lime wedge.
  • Oven Variation: Preheat oven to 350º. Place shaped loaf in shallow baking pan. Bake for 1 ¼ hours or until an instant-read thermometer inserted into center of loaf reads 160º. Sprinkle with cheese and serve as directed in main recipe. Makes 8 servings.
  • Smoky Tomato Salsa: In medium bowl combine reserved tomatoes; 1 green sweet pepper, chopped; 1/3 cup chopped green onions ¼ cup chopped fresh cilantro; 2 hot peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact with them and wear plastic or rubber gloves. If bare hand touch the pepper wash well with soap and water.
  • Slow Easy: To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18” strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

Easy Meatloaf

1 lb. ground beef

1 lb. ground pork

1 C. quick cooking oats

2 eggs

½ C. chopped onion

½ tsp. salt

3 T. soy sauce (divided)

½ tsp. garlic powder

8 oz. tomato sauce

  • Combine tomato sauce with 1 T. soy sauce. Set aside.
  • Combine remaining ingredient and form into a loaf.
  • Spread ½ of tomato sauce mixture on top.
  • Bake at 325º for 45 minutes.
  • Spread remaining sauce on top and bake 15 minutes longer or until done.
  • Cool ten minute, slice and enjoy!

Note: Do not use a loaf pan, if you do the meat sits in the grease while it is cooking and the texture is not nearly as good. Make meatloaf free form and bake on a cookie sheet.

Lynns’ Kitchen Adventures, September 2010

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