Tag Archives: beef

Beef Teriyaki Burgers

teriyaki burger

When we go to the Japanese store, Mitsuwa, in New Jersey, Jamie and I always share a Hamburg plate (Hamburger with sauce served with rice and soup) in the food court.  The flavors always bring me back to my brief time in Japan many years ago.  The other night, I decided to make similar Japanese style burgers based on this recipe, which I posted several years ago.  Instead of ground turkey, though, I used beef, and made them bigger, more like the Mitsuwa ones we love.

The sauce is thin, but is so delicious, and so much better than the sickeningly sweet kind you might find in the store.  Mirin is a rice wine similar to sake, but with a higher sugar content. It can be found in Asian markets.  You may have extra sauce which can be stored in the fridge and used in a pinch to season broiled salmon or other meat.  It is also good served over plain hot Japanese rice!

teriyaki burger 2

Teriyaki Burgers

½ slice of bread, finely minced

2 tablespoons milk

1/3 cup finely minced onion

1 clove garlic pushed through a garlic press

pinch of kosher salt

pepper to taste

1 teaspoon Worcestershire sauce

1 lb. lean ground beef

1/2 tablespoon oil

Teriyaki sauce for serving

Teriyaki Sauce:

1/2  cup mirin

1/4 cup soy sauce

1 tablespoon sugar

1.  Soak bread with milk in a large bowl for about 10 minutes.

2.  Add onions, garlic, salt, pepper, Worcestershire sauce to mixture.  Then add ground beef.  Stir it lightly with a fork.  Then gently form into six large patties and place on plate.

3.  Preheat oven to 450 degrees F.  Heat oil in an oven safe skillet on the stove.  Cook burgers on each side until browned, about 1-2 minutes per side.  Place skillet in oven, and continue cooking burgers for about five to ten minutes, depending how well done you like them.

4.  To make Teriyaki Sauce, heat mirin and soy sauce in a small saucepan on low heat for about 1-2 minutes.  Add sugar, stir to dissolve, and let simmer for about 1-2 minutes.  Serve sauce over burgers and rice.

 

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Slow Cooker Tomato Beef Sauce and Quickie Baked Pasta

beef pasta 1


I know I sound like a broken record, but I’m still crazy busy and haven’t had time to cook or bake anything very exciting!  Unfortunately since I’ve been working on client work, rather than personal pieces, I can’t show anything (until it’s published).  Here’s a peek at a sketch I did that will appear as part of a story in Highlight’s magazine for babies, Hello!  I also did the cover for that issue.

I had a lot of fun painting this little on and her mom!

I had a lot of fun painting this little one and her mom!

I’m also working on another Hidden Picture for a Let’s Play Hidden Pictures book, and working another Anne Rockwell story as well as several other projects.

 

The slow cooker has been my friend still, and last week, I threw together a baked pasta with an active prep time of about 15 minutes.  Here’s what I did:  In the late morning I threw a bunch of ingredients into the slow cooker (no pre-sauteing or anything! I also didn’t measure –the recipe is an estimate) and cooked it on low for about six hours.   Then 30 minutes before dinner, I preheated the oven to 350, boiled some water and cooked some rotini pasta. Next I assembled the pasta dish with the sauce and parmesan, and topped it with some shredded mozzarella  and baked it until it melted — about 10 minutes.  That’s it– dinner done.  I didn’t even add oil at the start, as I figured the meat and liquids would be sufficient, and they were.  The meat was moist and juicy, and the sauce was delicious.  It was a bit hit with my son, who had seconds. 🙂

I’ve also been (quickly) experimenting with cauliflower flat bread (see my previous version here) and chia pudding in my attempt to eat more whole foods even in the midst of stress and work.

cauliflower pizza with caramelized onions

 

I’ll post more on that later!  In the meantime, enjoy this easy, fast, and delicious beef pasta dish!

beef pasta 2

 

Easy Beef Pasta in Slow Cooker

1 lb. lean ground beef

1 small onion, diced

2 garlic cloves, minced

1 small can of tomato paste

1 small can of diced tomatoes

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

kosher salt

pepper

1/3 cup red wine

1/2 lb. dried pasta of choice

1/2 lb. shredded mozarella (I used smoky)

1/4 cup grated parmesan cheese

1.  Put beef through red wine into slow cooker.  Cook on low for about six hours, stirring every two hours or so.

2.  Preheat oven to 350 degrees F.  Cook pasta according to package instructions.  Drain.
3.  Return cooked pasta to pot and pour in beef sauce and grated parmesan.  Mix thoroughly.

4.  Pour pasta mixture into a casserole dish and sprinkle with shredded cheese.  Bake in oven until cheese is melted, about 10 minutes.

 

 

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Filed under Art Related, Beef, Slow Cooker

Roasted Acorn Squash and Moroccan Beef Inspired Stuffing

stuffed acorn squash 2


Acorn squash is in season again!  Have you seen them appearing in your markets?  I love roasted acorn squash and did a post last year about how to make it, as well as how to roast the seeds.

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Seeds

Roasted Acorn Seeds

This time, I tossed the seeds in oil and seasoned with cinnamon and sugar and roasted them in our Cuisinart toaster oven before making the stuffed squash.   I served them on our salads with dinner.  So yummy!

roasted seeds salad

As for the stuffed squash, first you have to prep the halves by removing the seeds, then cutting off a little sliver on the bottom so they can sit upright without being a Weeble (70s reference to show my age).


prepared acorn sqush

Brush squash halves with oil and sprinkle with cinnamon.  Place face down in a pan, cover with foil and roast in oven.  While they roast, prepare the stuffing.    I wanted something hearty so I used beef and onions.  And thinking of how well acorn squash goes with cinnamon and sweet flavors, I thought it would be great to make a sweet and savory dish.  Moroccan recipes often call for cinnamon, ginger, allspice with meats, so I looked at a bunch of recipes which inspired me to choose spices for this dish.  I also added some cooked brown rice for chewy texture and nuttiness and added golden raisins for another layer of sweetness.
stuffed acorn squash side

I usually don’t hit it the first time I invent a recipe.  I often go back and tweak it and make it several times.  But this one was great in round one, so I thought I’d share it.  Even Denis loved it, and that is saying a lot!  Jamie doesn’t like acorn squash (I know, he’s crazy).  I used the beef filling wrapped in a flour tortilla and made him a Moroccan Burrito, which he ate with relish.  Crisis averted.
stuffed acorn squash 1Hope you like this sweet and savory fall dish!

Roasted Acorn Squash with Beef and Rice Stuffing

1 acorn squash, cut in half lengthwise, seeds removed

1 tablespoon vegetable oil, divided

2 teaspoons cinnamon, divided

1/2 white onion, diced–about 1 cup

1/2 pound ground beef

1/2 teaspoon salt and more to taste

2 cloves of minced garlic

1/2 teaspoon ground allspice

1/4 teaspoon curmin

1 cup cooked rice

1/4 cup golden raisins

2 teaspoons butter

maple syrup to taste

1.  Preheat oven to 350 degrees F.   Cut sliver off bottom of both acorn halves so that it doesn’t wobble when resting upright. Brush cut sides of squash with oil, sprinkle with 1 teaspoon cinnamon and place cavity side down on a baking.  Cover with foil and bake for about 45 to 50  minutes, until tender when pierced.

2.  In large frying pan, heat oil over medium heat and cook onion for 5 minutes. Add minced garlic and cook 1 more minute.

3.  Mix in ground beef, salt, remaining stirring to break up beef. Add rest of cinnamon (1 teaspoon), allspice, and cumin and stir to coat meat.   Cook until beef is browned and cooked through, about 5 minutes.

4.  Stir in cooked rice and raisins and sauté until heated through.

5.  Dot acorn squash cavities with butter and press in with a fork.  Drizzle with maple syrup.  Fill cavities with beef stuffing.  You may have a little leftover stuffing.  I made my son a burrito with the leftover filling and he loved it!

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Easy Weeknight Baked Pasta with Meat and Veggies


Trying to get some vegetables into your diet?  (Sneaking in more vegetables in your kids’ diet also counts!)

Here is an easy weeknight dish that accomplishes that, and even meat eaters will approve.
I think it was in Mark Bittman’s Food Matters that I first read about the benefits of stretching meat centric dishes with vegetables and/or grains.  It’s a nice compromise, because you are not cutting out meat completely–if you are an omnivore–but just reducing the amount and bulking up on vegetables and grains.  This accomplishes a lot of great things at once:

From a health standpoint, eating less saturated fats and more healthy fats from plants is always a good thing.

From an environmental standpoint, eating less meat and more plants is also a good thing.

From your pocket book’s standpoint, it is a lot cheaper to maintain a diet heavier on plants (especially if you grow a lot of them–something I, unfortunately, haven’t had to luck of doing) rather than on meats.

My husband is a meat person — I’ve mentioned before he only used to eat brown food (think bacon, beef, chicken, potatoes, peanut butter, bread, etc.) for a lot of his life before we got together!  I’m not going to force him to become a vegetarian — it would never work anyway.  And I eat meat also — just not so much red meat.

This is a simple, fast weeknight dish that you can adapt to suit your preference.  If you like more meat, add more.  No meat, omit it.  You can swap ground turkey or chicken for the beef.  Use whatever vegetable you like.  Since zucchini is a family favorite, I use it.  But I think this dish would also be great with eggplant, mushrooms, peppers, even fall friendly vegetables like butternut or acorn squash.  The more variety of colors, the better!  Just be sure to cut the pieces into similar sizes.

Fiori pasta is so cute.

 

I used Fiori pasta because I had a package in the pantry, but any bite sized pasta would work well.

Make a meat and vegetable sauce.

Béchamel sauce cooking.

Make a Béchamel sauce if you’d like an extra layer of flavor and richness.

Pasta topped with Béchamel sauce,

Yum!

Topped with grated mozzarella.

Top with mozzarella — note:  Freeze the mozzarella about 30-60 minutes before grating, so it is easier to grate!

Spotted from some broiler action.

Throw in the broiler for a quick melt and you’re done!

Easy Weeknight Baked Pasta with Meat and Veggies (based on Rachel Ray’s Baked Ziti)

Lb. pasta of your choice (I used Fiori)

Kosher salt

2 teaspoons olive oil

1 cup chopped onion (one whole small onion)

½ lb. ground meat (I used lean beef)

3 cups chopped vegetable (I used one large zucchini)

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 28 oz. can diced or crushed tomatoes

pepper to taste

For Béchamel Sauce (optional):

1 tablespoon butter

1 tablespoon flour

1 cup milk

grated nutmeg to taste

nonstick spray

¼ cup grated parmesan

4 oz. grated mozzarella

  1. Bring large pot of water to boil.  Season with salt.
  2. While waiting for water to boil, put mozzarella in freezer to firm up.  Heat oil in a large skillet or pot over medium heat.
  3. Sauté onions and beef until beef is no longer pink.  Add garlic and let cook until fragrant.  Add zucchini or other vegetable.  Sauté until softened slightly.  Add canned tomatoes.  Turn heat down to low, cover, and let simmer, stirring occasionally until vegetables are soft, about 20 minutes.
  4. If using, make béchamel sauce.  Melt butter in a small saucepan.  Add flour and quickly whisk with butter to prevent from clumping.  Sauté for a minute.  Gradually add a little bit of milk while whisking.  Don’t add it too fast, or the sauce will become lumpy.  Add just enough at a time to smooth it out.  When it is the consistency of a smooth, liquid paste, add the rest of milk, while whisking.  Season with salt, pepper and grated nutmeg to taste.  Let simmer and thicken about five minutes.
  5. Meanwhile cook pasta al dente according to package instructions.  Set aside.
  6. Preheat broiler.  Coat the bottom of a 13 x 9 inch baking dish with spray or olive oil.  Set aside.
  7. Assemble baked pasta. Combine cooked pasta and cooked sauce in the large pot you used to cook the pasta in.  Add grated parmesan. Stir to combine.  Transfer to baking dish.  Top with a layer of béchamel sauce.  Cover with grated mozzarella.  Broil in oven until cheese is melted and is starting to brown, about 2-3 minutes.

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Filed under Beef, Dinner, Pasta, Vegetables