Beef and Pineapple Red Curry
Serves 4
Ingredients:
1 tablespoon coconut oil
1/4 cup red curry paste
1 pound sirloin steak, trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces)
1 1/2 cups low sodium chicken broth
1 cup unsweetened coconut milk
cooked jasmine rice for serving
1/2 cup fresh basil leaves, torn
In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk, bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
Ingredients:
1 tablespoon coconut oil
1/4 cup red curry paste
1 pound sirloin steak, trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces)
1 1/2 cups low sodium chicken broth
1 cup unsweetened coconut milk
cooked jasmine rice for serving
1/2 cup fresh basil leaves, torn
In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk, bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
Slow Cooker Indonesian Beef
Makes 6 Servings
Ingredients
2 tbsp Vegetable Oil
2 lbs beef chuck, cut into 2 inch chunks
1/2 tsp salt
1/4 tsp black pepper
1 Large onion, peeled and thinly sliced
3/4 lb small potatoes, and 2 inches in diameter, quartered
1/4 lb peeled baby carrots
1 Can (13.6oz) light coconut milk
2 tbsp Curry Powder
1 tbsp reduced sodium soy sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp Cayenne pepper
Chopped parsley, plain greek yogurt, and lime (optional)
Coat slow cooker with nonstick cooking spray
Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 tsp both salt and pepper and add to skillet. Saute 3 minutes per side.
Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic, and cayenne. Pour over beef and vegetables in slow cooker.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4tsp of salt. Serve with parsley, yogurt, and lime.
Ingredients
2 tbsp Vegetable Oil
2 lbs beef chuck, cut into 2 inch chunks
1/2 tsp salt
1/4 tsp black pepper
1 Large onion, peeled and thinly sliced
3/4 lb small potatoes, and 2 inches in diameter, quartered
1/4 lb peeled baby carrots
1 Can (13.6oz) light coconut milk
2 tbsp Curry Powder
1 tbsp reduced sodium soy sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp Cayenne pepper
Chopped parsley, plain greek yogurt, and lime (optional)
Coat slow cooker with nonstick cooking spray
Heat oil in a large nonstick skillet over medium-high heat. Season beef with 1/4 tsp both salt and pepper and add to skillet. Saute 3 minutes per side.
Transfer beef to slow cooker. Layer in onion, potatoes and carrots. In a medium bowl, whisk together coconut milk, curry, soy sauce, ginger, garlic, and cayenne. Pour over beef and vegetables in slow cooker.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Gently stir in remaining 1/4tsp of salt. Serve with parsley, yogurt, and lime.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end left intact)
- 1/2 pound small potatoes, halved if large
- 6 sprigs thyme
- 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- Grainy mustard, for serving
- In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Thai Beef Cabbage Cups
2 1/2 teaspoons dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound ground sirloin
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon water
1/4 teaspoon crushed red pepper
1/2 cup vertically sliced red onion
1/2 cup chopped fresh cilantro
8 large green cabbage leaves
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.
Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1 pound ground sirloin
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon water
1/4 teaspoon crushed red pepper
1/2 cup vertically sliced red onion
1/2 cup chopped fresh cilantro
8 large green cabbage leaves
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble.
Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.
Polenta Lasagna
- 1 (26-ounce) jar marinara sauce, divided
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 1lb of ground beef ( can substitute turkey as well)
- 1/2 cup shredded carrots
- 1 cup chopped mushrooms
- 1/2 cup chopped zucchini
- 2 garlic cloves, minced
- 1 (16-ounce) tube of polenta, cut into 18 slices
- 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
Preheat oven to 350°.
Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
Rosemary Pork Medallions
Serves 4
PREP TIME: 5 minutes
COOK TIME: 8-10 minutes
1 clove garlic, pressed
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1/4 tablespoon olive oil
2 (8- to 12-oz.) lean pork tenderloins
2 teaspoons lemon juice
In a small bowl or cup, make a paste from the garlic, rosemary, sage and oil; rub into the pork then slice pork into almost 1-inch strips. In a large skillet over medium-high heat, saute pork strips until they are no longer pink in the center, about 4 minutes per side (use a little more oil if needed). Place pork strips on a serving platter and drizzle with lemon juice.
Special thanks to SavingDinner.com for the recipe
Pork Chops with Fennel and Carrots
Serves 4
2 fennel bulbs (1 1/2lbs), trimmed and cut into 1/2 inch wedges
1 pound carrots (about 10 medium), trimmed and halved lengthwise
1 large red onion, cut into 1 inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons extra virgin olive oil
Coarse salt and ground pepper
6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
lemon wedges, for serving
Preheat oven to 450. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. in batches, cook until cooked through, about 4 minutes per side. Serve pork chops and veggies with lemon wedges. Can be stored in an airtight container for up to 3 days in refrigerator.
2 fennel bulbs (1 1/2lbs), trimmed and cut into 1/2 inch wedges
1 pound carrots (about 10 medium), trimmed and halved lengthwise
1 large red onion, cut into 1 inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons extra virgin olive oil
Coarse salt and ground pepper
6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
lemon wedges, for serving
Preheat oven to 450. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. in batches, cook until cooked through, about 4 minutes per side. Serve pork chops and veggies with lemon wedges. Can be stored in an airtight container for up to 3 days in refrigerator.
Skirt Steak with Pan-Fried Polenta
Serves 4
1 1/4 pounds skirt steak (fat trimmed),cut into 4 pieces and patted dry
coaser salt and ground pepper
2 tablespoons extra-virgin olive oil
reserve polenta, cut into 8 wedges
4 cups reserved leeks
3 ounces baby arugula(about 3 cups)
1/2 cup loosely packed fresh parsey leaves
lemon wedges (optional),for serving
Preheat oven to 250. Heat a large cast-iron or heavy skillet over midium-high. Season steak an both sides with salt and pepper. In two batches, cook steak until browned, 6 minutes per batch, flipping once. Transfer to a rimmed baking sheet, loosely tent with foil, and keep warm in oven. Wipe skillet clean and return to heat. Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once. Repeat with remaining oil and polenta. Transfer to sheet with steak. Add leeks to skillet,season with salt and pepper,and cook until softened,stirring frequently, 3 minutes.
Toss together arugula and parsley. Thinly slice steak against the grain and served with salad, polenta wedges, topped with leeks,and lemon wedges, if desired.
1 1/4 pounds skirt steak (fat trimmed),cut into 4 pieces and patted dry
coaser salt and ground pepper
2 tablespoons extra-virgin olive oil
reserve polenta, cut into 8 wedges
4 cups reserved leeks
3 ounces baby arugula(about 3 cups)
1/2 cup loosely packed fresh parsey leaves
lemon wedges (optional),for serving
Preheat oven to 250. Heat a large cast-iron or heavy skillet over midium-high. Season steak an both sides with salt and pepper. In two batches, cook steak until browned, 6 minutes per batch, flipping once. Transfer to a rimmed baking sheet, loosely tent with foil, and keep warm in oven. Wipe skillet clean and return to heat. Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once. Repeat with remaining oil and polenta. Transfer to sheet with steak. Add leeks to skillet,season with salt and pepper,and cook until softened,stirring frequently, 3 minutes.
Toss together arugula and parsley. Thinly slice steak against the grain and served with salad, polenta wedges, topped with leeks,and lemon wedges, if desired.
Flank Steak Kebabs With Peanut Sauce
Serves 4
Heat a grill to medium-high. Clean and lightly oil grill. Place a small flameproof pot on grill;
Add 1/2 cup creamy peanut butter (not natural)
1 cup unsweetened coconut milk
1 teaspoon hot chili sauce,such as Sriracha
1 tablespoon fish sauce and whisk untill smooth and heated through
Transfer sauce to a serving bowl and top with 1 tablespoon chopped roasted salted peanuts.
Alternately thread 1 pound flank steak, cut against the grain into 1/2-inch slices (halved crosswise if long),
1 large zucchini. cut into 3/4-inch half-moons
1 large bell pepper, cut into 1 1/2-inch pieces
and lime quartered, onto four 8-inch skewers, beginning and ending with steak.
Season with coarse salt and ground pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, 7 to 9 minutes Serve with peanut sauce.
Heat a grill to medium-high. Clean and lightly oil grill. Place a small flameproof pot on grill;
Add 1/2 cup creamy peanut butter (not natural)
1 cup unsweetened coconut milk
1 teaspoon hot chili sauce,such as Sriracha
1 tablespoon fish sauce and whisk untill smooth and heated through
Transfer sauce to a serving bowl and top with 1 tablespoon chopped roasted salted peanuts.
Alternately thread 1 pound flank steak, cut against the grain into 1/2-inch slices (halved crosswise if long),
1 large zucchini. cut into 3/4-inch half-moons
1 large bell pepper, cut into 1 1/2-inch pieces
and lime quartered, onto four 8-inch skewers, beginning and ending with steak.
Season with coarse salt and ground pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, 7 to 9 minutes Serve with peanut sauce.
Zucchini, Tomato, and Lamb Lasagna
Serves 6
2 teaspoons extra-virgin olive oil, plus more for baking sheets
5 medium zucchini, cut legthwise into 1/4-inch slices
coarse salt and ground pepper
1 yellow onion diced small
2 garlic cloves
1 1/4 pounds groun lamb or beef
1 tablespoon tomato paste
2 large tomatoes, diced large
1/4 cup fresh oregano leaves
10 ounces part-skim ricotte (1 cup)
1/2 ounce Parmesan, grated (2 tablespoons)
Preheat oven to 425, Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes.Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, untill browned, 6 minutes. With a slotted spoon, transfer lamb to paper towerls to drain and pour off fat from skillet. Return lamb to skillet ; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporeted. 10 minutes. Season with salt and pepper.
Reduce oven to 400. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit . Repeat layering with remaining lamb mixture and zucchini. Spread ricotta ove top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.
2 teaspoons extra-virgin olive oil, plus more for baking sheets
5 medium zucchini, cut legthwise into 1/4-inch slices
coarse salt and ground pepper
1 yellow onion diced small
2 garlic cloves
1 1/4 pounds groun lamb or beef
1 tablespoon tomato paste
2 large tomatoes, diced large
1/4 cup fresh oregano leaves
10 ounces part-skim ricotte (1 cup)
1/2 ounce Parmesan, grated (2 tablespoons)
Preheat oven to 425, Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes.Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, untill browned, 6 minutes. With a slotted spoon, transfer lamb to paper towerls to drain and pour off fat from skillet. Return lamb to skillet ; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporeted. 10 minutes. Season with salt and pepper.
Reduce oven to 400. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit . Repeat layering with remaining lamb mixture and zucchini. Spread ricotta ove top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.
Beef and Pineapple Red Curry
Serves 4
1 tablespoon vegetable oil
1/4 cup red curry paste
1 pound sirloin steak , trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces)
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
cooked jasmine rice, for serving
1/2 cup fresh basil leaves,torn
In a large skillet or workheat oil over medium-high. Add curry paste and cook, stirring, untill fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple start to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
1 tablespoon vegetable oil
1/4 cup red curry paste
1 pound sirloin steak , trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces)
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
cooked jasmine rice, for serving
1/2 cup fresh basil leaves,torn
In a large skillet or workheat oil over medium-high. Add curry paste and cook, stirring, untill fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple start to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
Chili-Spiced Pork
Serves 4
1 teaspoon extra virgin olive oil
2 boneless pork loin chops (3/4-1 inch thick, about 1 pound total)
Coarse salt and ground pepper
1 teaspoons chili powder
In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
1 teaspoon extra virgin olive oil
2 boneless pork loin chops (3/4-1 inch thick, about 1 pound total)
Coarse salt and ground pepper
1 teaspoons chili powder
In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.