I used the broiler on this recipe - courtesy of Guy Fieri.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, April 22, 2012
Monday, March 26, 2012
Grilled Tequila Garlic Lime Flank Steak
Adapted from Guy Fieri's recipe found here.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Thursday, September 2, 2010
Cuban Style Beef and Plantain Pie
Recipe courtesy of Food Network.
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan
Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.
Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan
Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.
Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.
Thursday, June 24, 2010
Beef Stew
Recipe courtesy of Tyler Florence.
Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper
Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.
Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced
Directions:
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.
Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper
Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.
Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced
Directions:
Preheat the oven to 500 degrees F.
Put a sheet pan in the oven so that it gets good and hot.
Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.
Sunday, May 16, 2010
Seared Peppered Sirloin with Red Wine-Chevre Glaze
Another winner from my White Dog Cafe cookbook.
Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt
Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil
Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.
Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.
Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.
Serve the steaks topped with the glaze.
Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt
Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil
Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.
Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.
Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.
Serve the steaks topped with the glaze.
Sunday, April 25, 2010
Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin
This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!
Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil
3 lbs flank steak
Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper
Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.
Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.
Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.
Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.
White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper
Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.
Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.
Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.
Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper
Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.
Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil
3 lbs flank steak
Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper
Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.
Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.
Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.
Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.
White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper
Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.
Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.
Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.
Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper
Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.
Wednesday, April 7, 2010
Tex-Mex Burger
Recipe courtesy of AllRecipes.
Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs
Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs
Monday, December 14, 2009
London Broil with Red Onions and Mashed Cauliflower
London Broil recipe thanks to Cooking Light, Cauliflower Mash from Recipezaar.
Ingredients:
Steak:
1/4 cup balsamic vinegar
1 tablespoons brown sugar
1/2 tablespoon Dijon mustard
1 tsp minced garlic
1 pound London Broil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Cooking spray
Onions:
1 tablespoon olive oil
2 small red onions, sliced
1/8 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1/2 tablespoon thinly sliced fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions:
To prepare steak, place first 4 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 2 hours, turning occasionally.
Preheat broiler.
Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place steak on a broiler pan coated with cooking spray. Broil 10 minutes on each side (medium-rare) or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak against grain into thin slices.
To prepare onions, heat oil in a Dutch oven over medium-high heat. Add onion; cook 20 to 25 minutes or until deep golden brown, stirring frequently. Add the vinegar, 2 tablespoons sugar, ginger, and minced garlic cloves; cook 2 minutes or until liquid almost evaporates. Stir in basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Mashed Cauliflower
Ingredients:
2 cups cauliflower, finely chopped fresh or frozen works great
2 tablespoon sour cream
1 tablespoon butter
Salt & Pepper
Rosemary
Directions:
Steam cauliflower until soft. Put cauliflower in food processor with butter and sour cream. Blend until creamy like mashed potatoes. Add seasonings to taste and serve immediately.
Ingredients:
Steak:
1/4 cup balsamic vinegar
1 tablespoons brown sugar
1/2 tablespoon Dijon mustard
1 tsp minced garlic
1 pound London Broil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Cooking spray
Onions:
1 tablespoon olive oil
2 small red onions, sliced
1/8 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1/2 tablespoon thinly sliced fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions:
To prepare steak, place first 4 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 2 hours, turning occasionally.
Preheat broiler.
Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place steak on a broiler pan coated with cooking spray. Broil 10 minutes on each side (medium-rare) or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak against grain into thin slices.
To prepare onions, heat oil in a Dutch oven over medium-high heat. Add onion; cook 20 to 25 minutes or until deep golden brown, stirring frequently. Add the vinegar, 2 tablespoons sugar, ginger, and minced garlic cloves; cook 2 minutes or until liquid almost evaporates. Stir in basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Mashed Cauliflower
Ingredients:
2 cups cauliflower, finely chopped fresh or frozen works great
2 tablespoon sour cream
1 tablespoon butter
Salt & Pepper
Rosemary
Directions:
Steam cauliflower until soft. Put cauliflower in food processor with butter and sour cream. Blend until creamy like mashed potatoes. Add seasonings to taste and serve immediately.
Tuesday, December 8, 2009
Healthy Shepherd's Pie
Adapted from recipes from EatingWell and Food Network.
Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.
Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.
Monday, July 27, 2009
Chipotle Beef Salad
Adapted from my Williams-Sonoma Food Made Fast: Salads cookbook.
Ingredients:
Ingredients:
1 lb bonesless sirloin
Rub:
1 1/2 tablespoons lime juice
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon minced garlic
Dash of salt and pepper
Dressing:
1/4 cup olive oil
1/4 cup canned chipotle chiles in adobo sauce
Lime juice from 2 limes
1 tablespoon white wine vinegar
1 teaspoon minced garlic
Salad:
1 can corn kernels, drains
1 can corn kernels, drains
Various veggies, chopped to bite size pieces: red onion, red pepper, celery, cucumber, avocado
Lettuce
Directions:
Combine lime juice, cumin, chili powder, oregano, garlic, pinch of salt and pepper into paste. Spread paste over steak. Refridgerate for at least one hour.
Meanwhile, in a blender, combine the chipotle chiles, olive oil, lime juice, vinegar, garlic, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of pepper. Process until smooth. I found this dressing to be way too spicy for my own taste - perhaps I used one chile too many. I tried to tone it down slightly with some mayo, I think sour cream might have worked better and would have been a nice way to tame the spice.
Since I don't have a grill or grill plate (yet), I broiled the steak for 5-7 minutes per side (it came out a little more well done than I like). Transfer to a cutting board and let stand for 5-10 minutes. Cut the steak into slices.
Arrange the lettuce in a bowl, add corn and various veggies. Top with steak. Drizzle with the dressing and serve!
Tuesday, July 7, 2009
Taco Salad
Recipe adapted from this Recipezaar recipe and this Food Network recipe.
Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas
Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
To make the taco bowls:
Preheat oven to 450 degrees. Set 2 empty food cans (4 in. wide) 3 to 4 inches apart on a 14- by 17-inch foil-lined baking sheet. Spray with Pam and drape a tortilla on top of each can, pushing down edges slightly to help the shape of the bowl. Spray top of tortilla with Pam and bake for 5 minutes. Remove from oven, let cool for a couple of minutes, then gently remove tortilla bowl from can.
Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas
Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
To make the taco bowls:
To assemble salad:
Place taco bowl on plate. Add lettuce, onions, peppers, celery, avodaco and corn. Drizzle with dressing to your liking. Top with heap of meat/beans mixture and shredded cheddar cheese. Enjoy!
Wednesday, June 3, 2009
Saucy Pepper Steak
Recipe courtesy of Kraftfoods.com!
Ingredients:
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice
Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.
Tuesday, May 5, 2009
Steak Salad
Adapted from Self.com
Ingredients:
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below
Dressing:
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.
Steak Tacos
Ingredients:
1/2 cup lime juice
1 pound flank steak
Cumin, salt, pepper, chili powder
Directions:
Marinate the stead in the lime juice for 1 hour, turning occasionally.
To broil, place marinated flank steak on a broiling pan 2 to 3 inches from the heat source. Leave the oven door open and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium.
Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serve with taco shells, shredded lettuce, shredded mexican cheese, black beans, corn kernels, and guacamole.
1/2 cup lime juice
1 pound flank steak
Cumin, salt, pepper, chili powder
Directions:
Marinate the stead in the lime juice for 1 hour, turning occasionally.
To broil, place marinated flank steak on a broiling pan 2 to 3 inches from the heat source. Leave the oven door open and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium.
Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serve with taco shells, shredded lettuce, shredded mexican cheese, black beans, corn kernels, and guacamole.
Thursday, April 30, 2009
Cuban Sloppy Joes & Baked Plantains
Adapted from Rachael Ray's recipe.
Ingredients:
1 cloves garlic, cracked from skin
1/4 medium onion, peeled and coarsely chopped
1/2 teaspoon ground cumin, eyeball it in your palm
1/4 lemon, zested and juiced
1/4 cup extra-virgin olive oil, eyeball the amount
1 pound ground sirloin
1/2 tablespoon paprika, eyeball it in your palm
1 tablespoon Worcestershire sauce, eyeball it
1/2 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1/2 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)
1 cloves garlic, cracked from skin
1/4 medium onion, peeled and coarsely chopped
1/2 teaspoon ground cumin, eyeball it in your palm
1/4 lemon, zested and juiced
1/4 cup extra-virgin olive oil, eyeball the amount
1 pound ground sirloin
1/2 tablespoon paprika, eyeball it in your palm
1 tablespoon Worcestershire sauce, eyeball it
1/2 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1/2 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)
Hamburger buns
Slices of Pepper Jack cheese
Directions:
Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in extra-virgin olive oil. Turn off processor and reserve.
Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in extra-virgin olive oil. Turn off processor and reserve.
Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add the mojo and crumble the meat as it cooks, about 3 minutes. Add paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
Split buns and pile the bottoms with hefty spoonfuls of Sloppy Jose mix. Cover meat with sliced pepper jack cheese. Serve with Baked Sweet Plantains, recipe below.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Tuesday, February 24, 2009
Cuban Marinated Steak & Baked Sweet Plantains
So Justin loves plantains. A lot. Awhile ago I told him that I wanted to try to make them myself, but I hadn't been able to find them in our local grocery stores. Luckily, my mom was able to find some in the Bronx and got them for us! I let them ripen and tonight was the night! I paired them with a Cuban Marinated Steak. Delish!
Cuban Marinated Steak
Recipe adapted from this recipe.
Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce
Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Recipe adapted from this recipe.
Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce
Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Wednesday, March 26, 2008
Good Eats Meatloaf
Recipe courtesy of Alton Brown, Food Network.
Recipe Summary
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings
Photo to come!
Ingredients:
6 ounces garlic-flavored croutons (I used a cup of dry italian breadcrumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
3 whole cloves garlic
1/2 red bell pepper
1 pound ground sirloin
1 1/2 teaspoon salt
1 egg
Directions:
Heat oven to 325 degrees F.
Recipe Summary
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings
Photo to come!
Ingredients:
6 ounces garlic-flavored croutons (I used a cup of dry italian breadcrumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
3 whole cloves garlic
1/2 red bell pepper
1 pound ground sirloin
1 1/2 teaspoon salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions:
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture and ground sirloin with the bread crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan and bake for 1 hour.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Tuesday, March 18, 2008
Sloppy Joes
Courtesy of Ellie Krieger, Food Network.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings
Pictures to come!
Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings
Pictures to come!
Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns
Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
| Nutrition Information | |
| Nutritional Information per Serving | Calories 248 |
| Carbohydrates 37 grams | Total Fat 4 grams |
| Saturated Fat 1.1 gram | Protein 18 grams |
| Fiber 7 grams | Sodium 535 milligrams |
Wednesday, February 27, 2008
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