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66 | 2017-09-25 02:56:35 | Easy Shepherd’s Pie | 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice | 1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. 4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. 5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. 6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. Suggested variations: Put a layer of creamed corn between the ground beef and the mashed potatoes. Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking. |
Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef. In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”. Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food. What follows is a simple recipe for a ground beef version of Shepherd’s Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!). |
Elise Bauer | American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes. | Elise Bauer | American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes. | 15 minutes | 50 minutes | Serves 4 | {
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67 | 2017-09-25 02:56:39 | Slow Cooker Taco Soup | 1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup) 1 15-oz. (425g) can diced tomatoes 1 15-oz. (425g) can black beans, drained and rinsed 1 15-oz. (425g) can kidney beans, drained and rinsed 1 4-oz. (115g) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed Sour cream Chopped cilantro Finely diced red onion Lime juice Chopped red onions Special equipment: 4-quart or larger slow cooker |
1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. 2 Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting. 3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice. This soup will keep refrigerated for 1 week or frozen for up to 3 months. |
This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor. You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.. I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat! |
Lisa Lin | This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times. | Lisa Lin | This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times. | 10 minutes | {
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68 | 2017-09-25 02:56:41 | Slow Cooker Cajun-Spiced Stuffed Peppers | 1 pound (450g) lean ground beef 1 1/2 (225g) cups cooked brown rice 1 1/4 cups (150g) diced yellow onions 1 1/4 (115g) cups shredded mozzarella cheese 3/4 cup (80g) corn kernels (fresh or frozen) 1 1/2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon paprika 5 to 6 large bell peppers Special Equipment: 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright |
Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices. Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own. You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through. |
1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours). 2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing. 3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) 4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid. 5 Drain of excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot. |
Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling. To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one! Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready. This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker. I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe! Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid. Serve the peppers on their own or with your favorite sauce! |
Lisa Lin | Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker. | Lisa Lin | Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker. | 15 minutes | 4 hours | 5 to 6 servings | {
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69 | 2017-09-25 02:56:48 | Cheesy Hamburger Pasta Skillet | 1 pound lean ground beef 1 medium green bell pepper, diced 1/2 large sweet onion, diced 2 medium cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 1/2 cups chicken broth 1 1/2 cups half-and-half 2 tablespoons all-purpose flour 8 ounces wide egg noodles 2 cups shredded cheddar or mozzarella Special Equipment: 12-inch skillet | 1 Brown the ground beef: Heat a large 12-inch skillet over medium heat. Add the ground beef and brown, breaking into smaller pieces with a spatula or spoon. When browned, place onto a paper towel lined plate, and drain the beef. Set aside. 2 Cook the pepper and onion: In the same pan, add in the bell pepper and onion. Cook until golden brown and softened. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside. 3 Make the sauce: Still in the same the pan, whisk together the chicken broth and half-and-half. Bring this mixture to a simmer. Whisk in flour and continue to simmer, about three minutes until the mixture begins to thicken slightly. 4 Cook the noodles: Add the egg noodles to the milk mixture. Cover pan and cook for about 8 minutes, or until the noodles are cooked through. Stir occasionally to ensure all noodles are submerged and cooking. 5 Add the ground beef, green peppers, and onions back to the pan. Stir to combine. Lastly, stir in the shredded cheese and combine until the cheese has melted. Serve immediately. |
There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around. This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers! I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious. And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all. |
Megan Keno | Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch. | Megan Keno | Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch. | 10 minutes | 30 minutes | 6 | {
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72 | 2017-09-25 02:56:53 | Corned Beef Hash | 2-3 Tbsp unsalted butter 1 medium onion, finely chopped (about 1 cup) 2-3 cups finely chopped, cooked corned beef 2-3 cups chopped cooked potatoes, preferably Yukon gold Salt and pepper Chopped fresh parsley | If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash. | 1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. 2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. 3 Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. 4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast. |
Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast. Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place. It’s easy too. All you do is sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good! Do you like to make corned beef hash? If so and you have a different way than described here, please let us know about it in the comments. Updated from the recipe archive, first posted 2009. |
Elise Bauer | Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs. | Elise Bauer | Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs. | 5 minutes | 20 minutes | Serves 4-6 | {
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73 | 2017-09-25 02:56:59 | Beef Noodle Casserole | 2 Tbsp olive oil 1 medium white onion, peeled and chopped, about 1 1/2 cups 1 bell pepper, seeded, ribs removed, finely chopped, about 1 cup 3 cloves garlic, minced, about 1 Tbsp 1 28-ounce can whole peeled or crushed tomatoes 1 1/2 pounds ground beef Salt 4 ounces mushrooms, sliced 12 ounces egg noodles 1 1/2 cups frozen corn, defrosted 1 15-ounce can of black olives, strained and chopped 8 ounces cheddar cheese, grated |
1 Preheat oven and start heating water: Pre-heat the oven to 350°F and start to heat a large pot of salted water (1 Tbsp salt, 2 quarts water) for cooking the egg noodles. 2 Make tomato sauce base: Heat 1 Tbsp of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. Add garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm. 3 Brown the ground beef: In a separate skillet, add 1 Tbsp of oil and heat to medium-high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it up with your fingers as you add it to the pan. Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side. Sprinkle a little salt over the meat while cooking. Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture. 4 Sauté the mushrooms: Add the mushrooms to the same pan that you had used for browning the beef, and sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture. 5 Cook the egg noodles: While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente). 6 Add everything to casserole dish: Add the cooked egg noodles to a large (3 quart) casserole dish. (If your casserole dish isn't big enough, you may need to use 2 casserole dishes.) Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese. 7 Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes. |
One of my favorite recipes from my childhood is this ground beef noodle casserole that my grandmother used to make for us when we came for a visit. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese. It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version of tamale pie (corn, olives, mushrooms?), but wow is it good! It also feeds a crowd, which was perfect for out big family (6 kids), and is relatively budget friendly. I have no idea where my grandmother got the recipe, but I did find her old hand written notes for it, including its name—Talerine. Doing a quick Google search for “talerine” reveals several similar recipes that many people coincidentally got from their grandmothers. It’s a great casserole—tasty, easy to make, hearty, and makes for great leftovers too. Do you have a similar casserole in your family history? Let us know about it in the comments! This recipe has been updated. First published July, 2006. |
Elise Bauer | BEST Beef Noodle Casserole EVER! Our favorite recipe from my grandmother is this casserole with ground beef, egg noodles, onions, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese. | Elise Bauer | BEST Beef Noodle Casserole EVER! Our favorite recipe from my grandmother is this casserole with ground beef, egg noodles, onions, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese. | 10 minutes | 1 hour | Serves 8 | {
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74 | 2017-09-25 02:57:04 | How to Make Gravy | Making Gravy with Cornstarch 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the roasting pan. Pour off all but 4 Tbsp of the fat in the pan. If you don't have enough fat in the pan, add butter so that you have at least 4 Tbsp of fat in the pan. 2 Scrape up browned drippings: While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan. 3 Place the pan on the stovetop on medium heat. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan. 4 Make cornstarch slurry: Dissolve 4 Tbsp of cornstarch in the minimum amount of water needed to make a thin paste - about 1/2 cup. 5 Pour the cornstarch slurry into the pan with drippings and use a wire whisk to blend into the drippings. 6 Whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water). Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes). You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. 7 Season to taste with salt and pepper. Making Gravy with Flour 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the pan. Remove excess fat leaving 4 Tbsp of fat plus juices and browned drippings in the pan. 2 Scrape up drippings and place pan on stovetop on medium heat: Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 3 Sprinkle 4 Tbsp flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Let the flour brown a bit if you want, before adding liquid in the next step. (You can also start with a slurry of flour and water if you want.) 4 Whisk while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid. Allow the gravy to simmer and thicken, and continue to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.) 5 Season to taste with salt and pepper. (Always taste first before adding more salt! It may not need it.) |
There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings! As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy. We’ll use either cornstarch or flour to thicken the gravy, the process is similar for both. Follow this ratio. For each cup of gravy you want, start with two tablespoons of drippings and fat, and two tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.) So, if you want to make 2 cups of gravy, remove all but 4 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make. |
Elise Bauer | Two easy gravy recipes with photos and step-by-step instructions. | Elise Bauer | Two easy gravy recipes with photos and step-by-step instructions. | 15 minutes | {
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75 | 2017-09-25 02:57:07 | Best Ever Sloppy Joe | 1 Tbsp olive oil 1/2 cup minced carrots (can sub chopped bell pepper) 1 cup finely chopped onion (about 1 medium onion) 1/2 cup finely chopped celery 2 cloves garlic, minced 1/2 teaspoon salt 1 1/4 lb ground beef 1/2 cup ketchup 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed) 1 Tbsp Worcestershire sauce 1 Tbsp red wine vinegar 1 1/2 Tbsp brown sugar Pinch ground cloves 1/2 teaspoon dried thyme Pinch cayenne pepper 2 turns of freshly ground black pepper 4 hamburger buns |
The trick to this recipe is to brown the meat well. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free. | 1 Sauté the carrots, onions, celery, and garlic: Heat olive oil in a large sauté pan on medium high heat. Add the minced carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside. 2 Brown the ground beef: Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Sprinkle with salt. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef. If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat. 3 Add ketchup, tomato sauce, Worcestershire, vinegar, sugar, spices to the ground beef and vegetables: Return the cooked ground beef and vegetables to the pan. Use a wooden spoon to break up any chunks of ground beef into smaller bits. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste. Serve with toasted hamburger buns. |
Just hearing the words “sloppy joe” from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design. I first posted this recipe in 2008, after making it for my visiting young nephew. Sloppy joes really are a quintessential kid food, aren’t they? After my nephew explained to me that he didn’t like tomatoes with his hamburger and he wanted his onions on top, and I explained to him that sloppy joes are made with the onions mixed in with the beef, and he eats spaghetti so what’s wrong with tomatoes, anyway?, he relented. When called to dinner he ate the whole thing (with high praise), even though he had been making and eating s’mores all day. Different pockets of the country have very different versions of what a “Sloppy Joe” is. The one I love is the one I’m presenting here—a sweet and tangy ground beef concoction that you ladle onto a hamburger bun. It’s a mess. It must be eaten with a fork. What makes this sloppy joe extra special is that I’m starting with a “mirepoix” or sauté of minced carrots, onions, and celery. Then I brown the ground beef and pull everything together with a highly flavored tomato sauce. It’s one of my favorite recipes on the site, I hope you like it too! |
Elise Bauer | A kid-friendly classic! Sloppy Joes with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns. | Elise Bauer | A kid-friendly classic! Sloppy Joes with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns. | 10 minutes | 30 minutes | Serves 4 | {
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76 | 2017-09-25 02:57:08 | Pan-fried London Broil Steak | 2 lb top round cut of steak Kosher salt Dry mustard Pepper Butter, softened to room temperature | We recommend using a well-seasoned cast-iron frying pan for this recipe, which can take high heat and are relatively stick-free. If you do not have a cast iron pan, you can use a thick-bottomed frying pan. If using stainless steel, heat a little canola oil or olive oil in the pan first, before adding the steak. | 1 Prep and salt the steak: Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. Lightly sprinkle with kosher salt on both sides. 2 Rub steak with dry mustard, salt, pepper, butter: Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak. Sprinkle both sides again with salt, and with a little black pepper. Rub butter over both sides of the steak. 3 Brown steak on both sides on stovetop: Place the steak in the hot pan. Let cook for 2-3 minutes on each side (without moving), check before flipping to make sure it has nicely browned. 4 Finish steak on stovetop or in oven, depending on thickness: At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet (tent the steak with aluminum foil). The cast iron pan will retain enough heat to cook the steak to medium rare. You can use a finger pressure method to test for doneness. You can also test for doneness by using a small sharp knife and cutting into the center to check the color. Or, if the steak is brown on both sides and it is weeping red juice, it's done. If you have a steak thicker than an inch-thick, you can finish it off in the oven, at 350°F for 10 to 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. Pull it out of the oven at 130°F for medium rare (the steak will continue to rise in temperature for a few minutes after you pull it out). If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it. You want to cook the steak only to medium rare, as cooking it further will make it more tough. 5 Slice the steak thinly, across the grain. |
“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round. My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick. Her secret? Butter. I know. I don’t usually recommend searing anything with butter. If you’re not careful, butter will burn. But if you rub softened butter into well seasoned steaks, and sear the steaks on a cast iron pan heated on medium high heat, just until you get a good sear and no longer, the flavor really is amazing. Do you have a favorite way to prepare London Broil? Tell us about it in the comments. |
Elise Bauer | Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts. | Elise Bauer | Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts. | 25 minutes | Serves 4 | {
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77 | 2017-09-25 02:57:11 | Classic Meatloaf | 2 Tbsp unsalted butter 1 cup of finely chopped onion 1 celery rib, finely chopped 1 carrot, finely chopped 1/2 cup of finely chopped green onion, including the green onion greens 3 cloves garlic, minced (about 1 Tbsp) 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage) 1/2 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 2/3 cup ketchup, divided 1/3 and 1/3 1 1/2 pounds of ground beef (chuck) 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links) 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs) 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves |
Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage. If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork. Save prep time by roughly chopping the celery, carrot, onion, green onions, and garlic and pulsing them in a food processor or mini-chopper to get them finely chopped. |
1 Preheat oven to 350° F, with a rack in the middle of the oven. 2 Sauté onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, ketchup: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool. 3 Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed. 4 Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup. 5 Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate. Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well. |
This meatloaf is one of the first recipes we put on Simply Recipes over ten years ago. It’s one of my father’s favorite things to cook and anytime we kids know he’s making it, we make our way to my parent’s house for dinner. My dad’s trick? He mixes Italian pork sausage (half sweet, half spicy) in with ground beef. The original recipe came from an old issue of Gourmet (April 1994) and my father has been changing it over the years to his taste (including using Italian sausage instead of plain ground pork). It’s no ordinary meatloaf. It takes a little extra prep time to make the “sofritto” base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form. It looks like the sofritto could be a time consuming extra step to prep, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better. |
Elise Bauer | Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs. | Elise Bauer | Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs. | 20 minutes | 1 hour, 10 minutes | Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches | {
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78 | 2017-09-25 02:57:13 | Broccoli Beef | 3/4 pound flank or sirloin, sliced thinly across the grain 3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or smushed through garlic smusher 1 teaspoon cornstarch, dissolved in 1 tablespoon water For the beef marinade 1 teaspoon soy sauce 1 teaspoon Chinese rice wine (or dry sherry) 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper For the sauce 2 tablespoons oyster sauce 1 teaspoon Chinese rice wine (or dry sherry) 1 tablespoon soy sauce 1/4 cup chicken broth |
Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin. | 1 Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. 2 Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. 3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly. 4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. 5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water), stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli. |
Please welcome guest contributor Jaden Hair of Steamy Kitchen, author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, who shows us how to make this Chinese-American classic, Broccoli Beef. ~Elise After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car or studying! Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests. So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect. |
Jaden Hair | Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish! | Elise Bauer | Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish! | 15 minutes | 15 minutes | Serves 3 to 4 | {
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79 | 2017-09-25 02:57:14 | Long Island Iced Tea | 1/2 cup tequila blanco (silver, blanco, or white) 1/2 cup white rum 1/2 cup vodka 1/2 cup gin 1/2 cup triple sec 3/4 cup lemon juice 3/4 cup simple syrup (see Recipe Note) 1 1/2 cups cola soda Halved lemon slices for garnish | You can buy prepared simple syrup for this recipe, or make it yourself! Combine equal parts sugar and water in a small saucepan over medium heat (1/2 cup of each will make a good amount). Bring to a simmer and stir until the sugar is dissolved. Cool and refrigerate; it will keep for several weeks. | 1 Mix and chill: Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled. 2 Strain the mixture into a pitcher and add the cola. Finish with a quick, short stir. 3 Serve: Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with a splash of cola, if desired. Serve. Variations: Texas Tea: Add 1/2 cup of your favorite bourbon whiskey to the recipe. (Strangely, one would think this would make it a Kentucky Tea?) Best sipped outside while doing absolutely nothing. Long Beach Tea: Substitute cranberry juice for the cola for a fruitier and more intensely tart version of this cocktail. A novel option for backyard cookouts. |
Let’s clarify one thing I wish I had known when I was younger: there is no iced tea anywhere in the Long Island Iced Tea. It is simply the color of iced tea. This is critical knowledge to have if you plan to drink one. Or three. Because not knowing this will get you in a whole heap of trouble. The Long Island Iced Tea is a curious cocktail. Theoretically, it shouldn’t taste all that good considering how many different liquors are being mixed together. Yet, it works! The triple sec (an orange-flavored liqueur), lemon juice, and cola bind everything just perfectly. This cocktail is an easy one to throw together in a big pitcher for a party. I wait until just before the guests arrive, then mix everything together in a bowl with ice. Strain it into a pitcher and serve! The step of mixing with the ice helps to quickly chill the drink and adds just the right amount of dilution to the finished cocktail. |
Garrett McCord | September 1, 2017 | Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch! | Elise Bauer | Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch! | 5 minutes | 8 to 12 cocktails | {
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80 | 2017-09-25 02:57:16 | Chilled Cucumber Soup | 2 large cucumbers (about 1 1/2 pounds total) 2 Tbsp chopped onion (white, red, or green) 1/2 cup buttermilk 1/4 cup sour cream 1 Tbsp rice vinegar 1 Tbsp olive oil 2 Tbsp fresh dill, chopped 1/2 teaspoon salt Pinch black pepper | If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt. | 1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill. 2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill. 3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill. | Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers. This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf. Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat. What do do with extra large cucumbers? Make cucumber soup! Even if you don’t have a garden (or the problem of monster cukes) cucumber soup is a great way to put cucumbers to good use. This cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper. If you don’t have buttermilk or sour cream, you can sub with plain yogurt. It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days. Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy! |
Elise Bauer | August 31, 2017 | Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending. | Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending. | 10 minutes | Makes 3 to 4 servings | {
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84 | 2017-09-25 02:57:16 | Turkey Taco Salad | For the bean and turkey topping: 2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder) 2 teaspoons ground cumin 1 teaspoon oregano 1/4 teaspoon salt Fresh ground black pepper 1/2 pound ground turkey 1 can (15 ounces) diced fire-roasted tomatoes 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn kernels For the salad: 2 tablespoons sherry vinegar 1/4 teaspoon salt Fresh ground black pepper 5 tablespoons olive oil 2 hearts of romaine, chopped or sliced 1/2 pint cherry tomatoes, halved 1/2 red onion, sliced 6 radishes, thinly sliced 2 ripe avocados, sliced 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste Handful of cilantro leaves, stems removed 1/2 cup sour cream 1 lime, cut into wedges |
For a lighter version of this salad, skip cheese or swap the sour cream for yogurt – or both! | 1 Cook the onion, garlic and spices: In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper. Cook, stirring occasionally for 5 minutes, or until the onions soften. 2 Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink. 3 Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly. This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving. 4 Dress the greens: In a bowl large enough to hold the lettuce, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined. Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like. 5 Assemble the salad: Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve. |
For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one. Make the bean and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream. Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?! Not too many pots and pans, not too much effort. That’s the way summer should be. |
Sally Vargas | August 14, 2017 | Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch. | Sally Vargas | Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch. | 15 minutes | 20 minutes | 4 to 6 servings | {
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85 | 2017-09-25 02:57:21 | Cold Pea Salad | 16-ounces frozen petite peas (do not thaw) 6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand) 1/2 cup chopped green onions 8 ounces chopped water chestnuts 2/3 cup mayonnaise 2 tsp yellow curry powder Salt and freshly ground pepper to taste | You can make this salad ahead of time on the day you want to serve it, but add the almonds at the last minute. The salad is still good the next day but it's best served on the day you make it. You can substitute tamari almonds for the smokehouse almonds, in which case, you do not need to rinse them. Wonderful served with sliced tomato and avocado and chicken for lunch. | 1 Remove the excess salt and chop the almonds: In a fine-mesh strainer under cold running water, rinse the almonds to remove the excess salt. Spread between 2 paper towel layers and pat dry. Spread on a cutting board, and coarse chop with a large knife. 2 Combine the salad ingredients: In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until smooth. Add the peas, scallions, and water chestnuts to the bowl. Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate until ready to serve. 3 Add the almonds: Just before serving, stir in the chopped almonds. |
Long warm summer days are perfect for chilled pea salad! This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful crunchy and cold too. I first encountered this delightful salad at a friend’s potluck. It was one of the dishes that everyone went back for for seconds. I’m not sure of the original source of the recipe, but since the recipes calls for Smokehouse Almonds, perhaps the almond company? It could easily be made with tamari almonds as well. You just want salty, crunchy, roasted almonds for this salad. Do you have a favorite pea salad? Please let us know about it in the comments. Photos and recipe updated, first published 2007 |
Elise Bauer | August 13, 2017 | Delightful Chilled Pea Salad, made with smoked almonds, water chestnuts and a hint of curry. | Sally Vargas | Delightful Chilled Pea Salad, made with smoked almonds, water chestnuts and a hint of curry. | 10 minutes | Serves 6 | {
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86 | 2017-09-25 02:57:25 | Ceviche with Avocado and Grilled Corn | 4 whole ears corn 4 to 6 limes, juiced (3/4 to 1 cup of juice) 1/4 red onion, very thinly sliced 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut) 2 medium ripe avocados, diced 1 cup loosely packed cilantro leaves, chopped 1/2 teaspoon salt Thick-cut tortilla chips, to serve | Although "cooking" fish in this way changes its texture and flavor, it's still essentially raw from a food safety standpoint. Therefore, it is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. Serve ceviche with thick-cut tortilla chips, as you would salsa, or eat it on its own as a salad. | 1 Cook the corn: Fill a large pot with about an inch of water. Place a steamer basket in bottom of pot and layer corn on top. Cover tightly and cook on high for 10 minutes. When cool enough to handle, shuck the corn. If desired, brush the corn with oil and cook on a hot grill (or under a broiler set to high) for a couple of minutes on each side until the corn starts to caramelize and get crunchy in spots. Allow to cool (you can carry on with making the ceviche). When it’s cool enough to handle, slice the corn off the cob. The corn can be prepared up to a day in advance. 2 Make and marinate the ceviche: In a large bowl, mix together the lime juice, red onion, and salt. Add the fish and stir so the fish is evenly coated with lime juice. Cover and refrigerate for 15 to 30 minutes, until the fish is firm and opaque. Stir occasionally as you think about it. Start tasting the fish after 15 minutes, and continue until it is as firm as you like it. Once it has reached your preferred firmness, it's best to serve the ceviche right away. (Ceviche left for too long will eventually become mushy and unappealing.) 3 Serve: When ready to serve, mix in the diced avocado, corn kernels, and chopped cilantro. No need to strain, before serving, though if it seems like there's a lot of liquid, serve with a slotted spoon. Serve immediately with thick cut tortilla chips. |
Have you heard of ceviche? It’s a popular dish in many Latin American countries that uses lemon or lime juice is used to “cook” raw fish. Done well, ceviche means fish with a perfectly firm but tender texture, a bright citrus taste, and a pure fish flavor that you might associate with the freshest sashimi. I just got back from an amazing trip to Costa Rica where I ate ceviche literally every single day. I ate it at a couple of high end restaurants as well as at countless bars and roadside sodas (family-run restaurants). My favorite meal was in a little bar in the tiny surfer village of Estarillos Oeste. Here, the ceviche came with grilled corn, avocado, and local sea bass. This was the inspiration for the recipe I’m making here! Ceviche is just all about timing. If you make your ceviche too far in advance, the fish will first become too firm and then begin to turn to mush as the citrus denatures the proteins. But if the fish hasn’t marinated in the citrus juice for long enough, it will still be a little gelatinous. Ceviche is perfect when the outside of the fish is an opaque white, but the inside is still just a smidge translucent. I prefer to cut my fish for ceviche into good-sized chunks, about 1/2-inch wide. With pieces this size, I find the fish reaches the right texture after about 20 to 30 minutes. If I’m in a hurry, I sometimes cut the chunks of fish smaller to cut the “cook” time down to 15 to 20 minutes instead. It might take you a few tries to find your perfect texture! Start tasting the fish around the 15-minute mark, and taste every few minutes until your fish tastes good to you. Also, although “cooking” fish in this way changes its texture and flavor, it’s still raw from a food safety standpoint. It is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. And one note on the corn for this recipe: When sweet corn is in season, it really only needs a few minutes to steam before it’s perfect. If you have the time, I think the extra step of throwing it on the grill or under the broiler for a couple of minutes is worth it for the charred flavor, but if you’re hurried, you can definitely skip that step. |
Sabrina Modelle | August 9, 2017 | Ceviche with Avocado and Grilled Corn! White fish is "cooked" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast. | Sabrina Modelle | Ceviche with Avocado and Grilled Corn! White fish is "cooked" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast. | 10 minutes | 15 minutes | 6 to 8 as an appetizer | {
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87 | 2017-09-25 02:57:28 | Fresh Salmon Cakes with Spicy Mayo | For the spicy mayo: 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon bottled cocktail sauce, or more to taste 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste 1 tablespoon lemon juice, or more to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the salmon (or substitute about 3 cups leftover cooked salmon): Canola oil (to oil the baking dish) 1 1/2 pounds boneless salmon, skin intact 5 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the cakes: 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread 1/4 cup fresh dill leaves, stripped from the stem 1 large egg, lightly beaten 3 tablespoons bottled cocktail sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour, for shaping |
Looking for a recipe with canned salmon? Try this recipe! | 1 Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Cover and refrigerate until needed, or up to a 5 days. 2 Cook the salmon: Turn on the broiler with an oven rack positioned about 8 inches below. Rub a baking dish with oil (any baking dish large enough to hold the salmon is fine). Rub the salmon on both sides with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set it in a baking dish, skin side up, and slide it under the broiler. Broil for 4 minutes, or until the skin is charred. Turn the oven temperature down to 400 degrees. Continue cooking the salmon for 8 minutes, or until the flesh is opaque in the center and the flesh flakes apart easily. 3 Break the salmon into flakes: Let cool until cool enough to handle. Peel away and discard the skin. Transfer the fish to a bowl and gently flake it into small pieces with your hands or a fork. You should have about 4 cups of flaked salmon. 4 Make the salmon mixture: Tear the dinner roll into 1-inch pieces and add to the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended and still a little chunky. (Do not process so long that the mixture becomes a paste.) Add the egg mixture to the salmon mixture and stir thoroughly with your hands or a spatula. 5 Shape the patties: Dust a cutting board with the flour. With your hands, shape the salmon mixture into 8 patties. Sprinkle them lightly with flour and set on a large plate or baking sheet. 6 Pan-fry the cakes: Set the oven at 250F. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add 4 of the cakes and cook without disturbing for 4 minutes, or until golden on the undersides. Turn and cook 4 minutes more, or until golden. Transfer to the baking dish and keep warm in the oven. Discard the oil in the pan (the flour tends to brown too much) and carefully wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. 7 Serve warm with spicy mayo. |
My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her. Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal! In a hot oven, most cuts of salmon take about 10 minutes per inch to cook. I start it under the broiler to char the skin, which flavors the flesh. If the grill is on, I grill the fish instead of broiling – which is ideal because it adds smoke to the cakes. If I’m planning a few days’ worth of menus or cooking for guests, I cook the salmon a day in advance. You can also prep the mayo the day before (both salmon and mayo double easily for a crowd). Some day-old bread – one of last night’s dinner rolls or a slice or two from a loaf — torn into small pieces and an egg helps to hold the cakes together. Some cocktail sauce, fresh dill, and Worcestershire get added for flavor. Pat the cakes lightly with flour and fry them in oil until the outsides are crisp. These fresh salmon cakes need a sauce with a little spice to balance their mildness, so I whisk mayo with a little extra cocktail sauce, some Sriracha, lemon juice, and mustard. The mayo isn’t very spicy, but go ahead and shake in more Sriracha for more heat, if you like. The golden cakes and their rosy sauce are perfect on the back porch or patio, by the lake or sea, or at the kitchen table. |
Sheryl Julian | August 7, 2017 | Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too. | Sheryl Julian | Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too. | 15 minutes | 20 minutes | 4 servings (2 cakes each) | {
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88 | 2017-09-25 02:57:31 | No-Bake Chocolate and Peanut Butter Cookies | 1 1/2 cups sugar 1/2 cup unsalted butter 1/2 cup milk 1/4 cup cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cups rolled oats (gluten-free, if needed) For the peanut butter drizzle (optional): 3 tablespoons creamy peanut butter 2 teaspoons coconut oil Special equipment: Medium cookie scoop | 1 Line a baking sheet with parchment and set to the side. 2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine. Bring the mixture to a boil, and then continue to boil for 1 minute. Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats. 3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie. You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms. 4 Make the peanut butter drizzle (optional): If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon. Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go. 5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container. Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm. |
No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner. Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever. Just like the cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. They’re full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies. The recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to the cookies, so using something you like will make the difference! Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end. |
Cindy Rahe | August 2, 2017 | No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. | Cindy Rahe | No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. | 10 minutes | 3 minutes | 16 to 20 cookies | {
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90 | 2017-09-25 02:57:36 | Pasta and Bean Picnic Salad | 3 teaspoons salt 1 pound small-shaped pasta (curly, twisted, corkscrew, shells, or bow-ties) 7 tablespoons olive oil, divided 2 cans (15-to 16-ounces each) white beans, like Great Northern, navy, or cannellini, drained and rinsed Zest of 1 lemon 2 tablespoons apple cider vinegar 1 heaping teaspoon Dijon mustard 1/4 teaspoon ground black pepper 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters 2 stalks celery, halved lengthwise and very thinly sliced 1/2 red onion, very thinly sliced 1/4 cup chopped fresh parsley |
This recipe can be prepared up to a day ahead. | 1 Cook the pasta: Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender. Drain but do not rinse; shake the colander to remove excess water. 2 Combine the pasta and beans: Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil. Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool. 3 Make the dressing: In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added. Taste for seasoning and add more salt and pepper, if you like. 4 Finish mixing the salad: Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness. |
A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana. This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there. This said, you can also use any of the flat or corkscrew shapes – penne, fusilli, rotini, cavatappi – or pretty bow-ties. Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans. Mix it all together and serve. This recipe calls for a pound of pasta and two cans of white beans – it will serve a crowd, for sure! But with any luck, the table will have so much food that you’ll get to take some of your salad back home for lunch tomorrow. |
Sheryl Julian | July 26, 2017 | Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo. | Sheryl Julian | Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo. | 30 minutes | 10 minutes | 8 to 12 servings as a side dish | {
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91 | 2017-09-25 02:57:41 | Angel Hair Pasta with Quick Cherry Tomato Sauce | 2 1/2 teaspoons salt 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti 4 tablespoons olive oil 2 pints red and yellow cherry tomatoes 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 2 cloves garlic, very thinly sliced 1 cup fresh basil leaves, removed from the stems 1 cup grated Parmesan cheese | If you're good at multitasking, start the sauce as soon as the pasta goes into the pot so everything comes together at about the same time. If this feels stressful, cook the pasta first and then start the sauce. Either way, dinner is ready fast! For a fancier presentation, if serving this at a dinner party, remove half of the tomatoes before tossing with the pasta. Plate the pasta, then top with the reserved tomatoes. |
1 Cook the pasta: Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil. Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender. With a ladle or a heat-proof liquid measuring cup, remove about 1/2 cup of the pasta cooking water and set aside. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with 1 tablespoon of the oil and toss well. 2 Prep the tomatoes: Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large. 3 Make the sauce: In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the cherry tomatoes – they will splutter – along with the remaining 1/2 teaspoon salt, red pepper, and black pepper. Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices. Add the garlic and continue cooking for 2 minutes more. 4 Toss the pasta with the sauce: Add the pasta and 1/4 cup of the pasta water to the skillet with the tomato sauce. Toss well. Add more pasta water if needed, a tablespoon at a time, to thin the mixture so the sauce coats the pasta. Add half the basil leaves and toss again. 5 Serve: Divide the pasta among 4 to 6 large bowls. Add a few basil leaves on top of the pasta and sprinkle generously with Parmesan. |
Every once in a while, I improvise a pasta dinner that I like so much, I end up making it twice in one week. That’s what happened with this recipe. It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts. Angel hair pasta is sometimes labeled capellini or capelli d’Angelo – either is fine. If you can’t find angel hair, use thin spaghetti, sometimes labeled spaghettini. All of these different pastas cook in minutes. You need two pints of mixed cherry tomatoes. Pierce them with a knife so they don’t burst their juices all over you while they cook. Four minutes in a hot skillet makes them a little saucy and deliciously intense. Save some of the pasta cooking water before you drain the angel hair – it’s starchy and adds some richness and silkiness to this simple sauce. Toss the pasta with the tomatoes and basil leaves right in the pan, and sprinkle some Parmesan goes on top. You can serve this quick and pretty pasta dish straight from the skillet. Again and again. |
Sheryl Julian | July 24, 2017 | This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes. | Sheryl Julian | This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes. | 10 minutes | 10 minutes | 4 to 6 servings | {
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