Recipe Tag: Beef / Pork

Hidden Veggie Hamburger

Preheat oven to 375°F (190°C).

Place all the vegetables except the spinach in a food processor and pulse until chopped small. Alternatively, chop by hand until the vegetables are a small dice.

Place chopped vegetables onto a towel or cheesecloth and squeeze out excess liquid from vegetables. This will prevent the burgers from getting soggy.

Place the ground beef, chopped vegetables, egg, bread crumbs, Worcestershire sauce and black pepper into a large bowl.

Combine all ingredients together by hand until well mixed. Shape the burger mixture into 5 4-ounce patties.

Line a baking sheet with foil and spray with cooking spray. Place the patties in a single layer onto the baking sheet.

Cook the burgers in the oven until they reach the internal temperature of 165°F (74°C) (about 30 minutes).

Add the cheese and place back in the oven for 1 minute to melt.

Serve the burgers on a toasted whole wheat hamburger bun with spinach and any other favorite condiments.

Spaghetti with Meat Sauce (Spaghetti 1)

Gather all ingredients and equipment.

Bring a large pot of water to a boil and cook the spaghetti according to the package directions or until “al dente” (meaning chewy and firm, not soft or mushy), about 8-10 minutes. Once cooked, toss with 1/2 tsp of oil and set aside.

Heat the remaining oil in a medium pot over medium-high heat. Once hot, add the onions and cook until onions are translucent (clear) and soft, about 2-4 minutes.

Once onions are soft and have begun to brown, add the beef to the pot.

Break up the beef with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the tomato sauce, salt, Italian seasoning, and pepper, and bring to a simmer. Simmer for about 5-10 minutes until sauce is thickened. Stir every 2-3 minutes as the sauce simmers and thickens.

Serve 3/4 cups of sauce over 2 ounces of pasta.

Quick Red Beans and Rice

Place the water in a saucepan and bring to a boil.

Add the brown rice, stir, and reduce to a simmer.

Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.

Fluff with a fork when finished.

While the rice is cooking, place a medium sized pot over medium-high heat.

Add the oil.

Once hot, add the onion, celery, green pepper, sausage, thyme, Tabasco (if used), cayenne, salt, and pepper.

Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.

Add the garlic and cook for another 1 to 2 minutes. Stir frequently.

Add the beans, stock, and bay leaves.

Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.

If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.

Serve over hot brown rice.

Ginger Peach Pork Chops

Place a large skillet in the oven and preheat to 375°F.

Place the ginger, maple syrup, peach preserves, salt and pepper in a mini chopper or blender. Process until smooth.

When the oven is hot, place the pork chops in the skillet. Top with half of the sauce and return the pan to the oven.

Cook for about 8 – 10 minutes.

Turn the pork chops over and top with the remaining sauce.

Cook for another 5 – 7 minutes and serve.

Spaghetti with Meat and Lentils (Spaghetti 3)

Gather all ingredients and equipment.

Place 1 1/2 quarts water in a medium-sized pot over high heat.

When the water boils, add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse, and set aside.

Place the olive oil in a medium pot over medium-high heat.

When the oil is hot, add the onion and cook for 3 minutes. Stir frequently.

Add the celery and red bell pepper and cook for 2 minutes, stirring frequently.

Add the mushrooms and cook for about 5-7 minutes, or until the water has evaporated.

Add the garlic and cook for 1-2 minutes. Stir frequently.

Add the beef to the vegetables and break up the beef with a wooden or metal spoon as it cooks. Stir frequently. Continue to cook until no pink remains in the beef.

Add the tomato sauce, Worcestershire sauce, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, salt, and cooked lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add more water 1/4 cup at a time if the sauce is too thick.

While the sauce is simmering, place 4 quarts of water in a large stock pot over high heat.

When the water boils, add the pasta and cook according to package directions until al dente.

Drain the pasta and serve 3/4 cup of sauce over 2 ounces of pasta.

Low Sodium Chickpea and Chorizo Stew

Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for a few minutes until slightly soft.

Add the turnip, carrots, celery and cook for about 5 minutes, stirring frequently. Add the sausage, paprika and sage. Cook for about two minutes until the sausage is not pink.

Add the chick peas, water, salt and pepper. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, for at least 45 minutes. Add more water 1/2 cup at a time as needed.

Chicken Ballotine with Mushroom Mousse

Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add half of the minced shallot and cook for about 1 minute. Stir frequently.

Add the sliced mushrooms and sage.

Cook for about 20 minutes until the mushrooms are browned. Stir frequently.

Remove from the heat and let cool slightly.

Place the shallot and mushroom mixture in a blender or food processor.

Add the goat cheese and dried porcini dust. Process until smooth.

Remove to a bowl and fold the pine nuts until blended.

Place in the refrigerator and chill thoroughly.

Place each chicken breast between two sheets of plastic wrap.

Pound lightly with a meat mallet or the bottom of a small sauce pan until the chicken breast is about 1/8 inch thick.

Remove one side of the plastic wrap and the slices of prosciutto on the chicken breast starting at the center with the ham covering only half of the chicken breast and the other half of the ham overlapping onto the plastic wrap with no chicken underneath. The result should look something like two circles intersecting. This is so the ham will overlap the line where the chicken comes together when you roll it to help seal the ballotine.

Place the plastic wrap back on top of the chicken and ham, turn the chicken breast over and remove the other piece of plastic wrap.

Place half of the mushroom mixture in the center of each chicken breast in a log shape.

Roll the chicken breast around the mushroom mixture. Tuck the ends of the breast in to seal the leek mixture inside. The prosciutto will wrap around the chicken to seal the ballotine.

Roll plastic wrap around the chicken breast cylinder to seal tightly and twist the ends (like a Tootsie Roll).

Place the package inside a ziplock bag and then put the ballotines in the refrigerator to chill.

While the chicken is chilling place one teaspoon of olive oil in a small skillet over medium high heat.

Add the remaining shallot and saute for about 1 minute. Stir frequently.

Add the cranberries and saute for about 1 minute. Stir frequently.

Add the vegetable stock and salt and simmer until there is almost no liquid remaining.

Add the butter, stir until melted and reduce the heat to low to keep warm.

When ready to cook place the water in a large saucepan over high heat.

Add the ballotines inside the ziplock bags to the water and cook for 8 minutes. Remove and unwrap.

Heat the remaining 2 teaspoons olive oil over medium high heat and add the ballotine.

Cook for about 2 minutes on each side until the prosciutto is golden brown and serve with the cranberry compote.

Cheeseburger Pasta with Hidden Veggies

Place the onion in a food processor fitted with a chopping blade and pulse until they are the size of small dice. Set aside.

Add the mushrooms to the food processor and pulse until they are the size of a small dice. Set aside.

Add the zucchini to the food processor and pulse until they are the size of a large dice.

Set aside.

Place the olive oil in a large skillet over high heat.

Add the onion and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for 5 minutes. Stir frequently.

Add the zucchini and cook for 5 minutes until most of the liquid has evaporated. Stir frequently and adjust the heat so the vegetables do not burn.

Add the ground beef and cook for about 4 to 5 minutes until browned.

Add the tomato paste, salt, pepper, paprika garlic powder, vegetable stock, milk, and pasta to the pan.

Stir and cover the pan.

Adjust the heat to a simmer.

Cook for 10 to 15 minutes until the pasta is just tender. Stir occasionally.

Uncover, stir, and simmer for two minutes.

Remove from the heat and stir in the cheddar cheese and sour cream.

Serve.

Asian Pork in Parchment

You will need two pieces of parchment or aluminum foil, about 15 inches by 12 inches.

In a medium sauce pan heat the water over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the beer, soy sauce, honey, lime juice, mustard and sesame oil in a small dish. Whisk well until blended.

Fold the parchment (or aluminum foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Preheat the oven to 400°F.

Place half of the rice on each parchment paper.

Top the rice with the sliced pork.

Top with the snap peas, mushrooms, peppers and onions.

Divide the sauce evenly over the top of the pork and rice.

Sprinkle the sesame seeds over the top of the pork.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the ingredients inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 20 minutes.

Remove the pouches to individual plates and carefully slice open the pouches (the steam will be hot). Serve still in the pouches.

Jambalaya Risotto

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 1 minute. Do not let the garlic brown.

Add the onion and cook for about 2 minutes, until it begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes, stirring frequently.

Add the sausage to the pan and cook for about one minute, stirring frequently.

Add the tomatoes, bay leaves, smoked paprika, Creole seasoning, salt, water, rice, and pepper to the pan.

Cover and simmer, stirring occasionally, for about 20 minutes.

Fold the shrimp into the rice and cook for about 5 minutes – until they are just cooked through – and serve.