Cuban Picadillo

1 large onion, chopped4 cloves garlic, minced
2 tomatoes, chopped
1 bell pepper, finely chopped
4 tbsp cilantro
2 lb ground beef
8 oz tomato sauce
1/2 cup of water
salt & pepper, to taste
2 tsp ground cumin
2 bay leaves
4 tbsp green olives, sliced and 2 tbsp olive juice

Brown meat on medium heat in large pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro. Add to the meat and continue cooking on a low heat. Add green olives, olive juice, cumin, bay leaf, tomato sauce and water and mix well. Reduce heat and simmer covered about 15-20 minutes. Serve with rice or in tortilla shells.

Smoked Brisket

 

Source: Best Beef Recipes

11 pound beef brisket
3-4 tablespoons of olive oil or mustard, for binding
½ cup coarse black pepper
¼ cup coarse salt plus 3 tablespoons
¼ cup paprika
2 tablespoons garlic powder
apple cider vinegar

If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut.
Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your smoker to 225°F.
Then, spread the binder around the entire brisket and rub it in well.

Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.

Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.

Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!

Lamb Curry

This dish takes all day to make. It is a curry recipe given to my husband from a friend who lived in India when he was younger, so it is spicy. When we first made this dish, we didn't see "Curry" listed as one of the spices and we could not figure out how curry could be made without curry powder, so we added some curry powder, and boy, was it hot! It wasn't until later we found out that curry powder is a combination of spices -the combination that is in this recipe!

8 Tab. olive or canola oil

3 lbs. lamb (you can use beef instead), cut into 1 inch cubes
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
4 med. potatoes, peeled and cubed

Brown rice, for serving

Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, brown meat in the pan. Remove meat when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 2o minutes, stirring constantly. Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Return meat to the pan, along with the tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice.

Italian Gravy & Meatballs

This recipe is from Suzanne at Blueberry Cottage. She writes, "There was always a big pot of gravy on the stove Saturday's, simmering away for Sunday dinner. The smell of it cooking is heavenly! The meatballs and sausage were cooked right in the gravy and if Nana had a pork chop or slice of sirloin hanging around that was thrown in also. You were also encouraged to "boon" a piece of Italian bread in that big pot too.

After the gravy has cooled you can freeze in ziploc bags or whatever you like to store in. This is a great way to get a few meals ahead and have light cooking duty some eves. Or if you get called to make a meal for someone sick you have it ready so it isn't a burden to make one."

Italian Gravy
2 -28 cans crushed tomatoes
2-28 cans tomato puree
4 cans of water--use the 28oz size cans for this
1-8oz can tomato paste
6 cloves garlic, chopped rough
2lbs sweet or hot sausage, cut each link into 3 pieces
1 cup red wine, cabernet or merlot
1/4 cup olive oil
4 cups parm/romano cheese grated or more if you like it cheesey
Salt and Pepper, to taste
2 teaspoon crushed red pepper flakes
1 tablespoon oregano
1 tablespoon basil
4 basil leaves
1/4 cup garlic powder
2 tablespoons sugar

In a large stockpot heat the pan on med heat. When the pan is hot add the olive oil and the garlic and sausage quickly. Hot pan, cold oil, foods won't stick! Turn the temp down a bit and brown the sausage and garlic then add the wine. Don't let the garlic burn. Let simmer for 5 minutes and add the tomatoes , water and paste. Stir to combine good and add all the rest except add your cheese last. Turn the temp to med/low about 4-5 on electric and cover partially and let simmer. Now you will add the meatballs...

Meatballs:
2 lbs ground chuck/hamburger
3-4 lbs of ground pork or pork/veal mix
1 cup Italian flavored bread crumbs
2 eggs
1 cup milk
Salt and Pepper, to taste
1 1/2 cups Parm /Romano cheese
1/8 cup garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley

Mix this all together. Form into balls the size you would like and drop in the pan. If your pan isn't large enough to hold all the balls you can bake some in a 350 oven for 20 minutes and add to the gravy later. Simmer all this for about 6 hours stirring every 20-30 minutes or so. Adjust seasonings and cheese as the gravy cooks.

Serve over pasta, make pizza, grinders or boon that bread in a nice bowl of gravy!

Southwest Taco Salad

source

1 head lettuce
1 can black beans 
1½ cup frozen corn kernels
1 large tomato 
1 bunch green onions 
1½ cups shredded cheese 

Tortilla strips, either homemade or store-bought

leftover taco meat, optional

Cut the head of lettuce into small pieces. Also chop the tomato and slice the green onions. Rinse the black beans in a colander to remove the starchy canning liquid. Remove the corn from the freezer and allow it to thaw.

You can either build one big salad and then serve or build individual portions. Layer the lettuce first, then black beans, corn, taco meat (if using), tomato, shredded cheese, green onion, and a few tortilla strips on top.

DRESSING
¾ cup plain yogurt 
½ cup buttermilk
¼ cup mayonnaise
½ tsp salt
½ tsp garlic powder
¾ tsp chili powder
¼ tsp cumin
⅛ tsp cayenne pepper

Whisk together all of the ingredients for the dressing (yogurt, buttermilk, mayonnaise, salt, garlic powder, chili powder, cumin, and cayenne). 

Makes about 1.5 cups or 6 servings of ¼ cup each.

Once the tortilla strips are finished cooking, the dressing is made, and all of the salad ingredients are prepped, build the salad!

Serves: 6-8

Total Cost: $8.23
Cost Per Serving: $1.37

Chili Garlic Beef Stir Fry and Coconut Jasmine Rice

source

Chili Garlic Beef Stir-Fry
1 1/2 pounds thinly sliced stir-fry-type beef
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon Thai Chili-Garlic sauce
4 garlic cloves, minced
2 tablespoons coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, sliced

At least 2 hours before, put together in a ziploc bag the oil, sugar, chili pepper sauce, beef, salt, pepper and garlic cloves in a bowl. Refrigerate for at least 2 hours or even overnight.

When you're ready to cook the beef, heat a large skillet or wok over high heat. Add the coconut oil and once melted, add the beef and sear the beef for 1 to 2 minutes, then flip and sear the other side. Remove the beef and set aside.

Reduce the heat to medium-high. Add in the peppers and onions and stir well to coat, scraping any bits off the bottom. Cook until the vegetables just start to soften, about 2-3 minutes. Reduce the heat to low, add the beef back to the skillet and toss. Cover and let sit over warm heat for 5 to 10 minutes so the flavors can marry a bit. Serve immediately with the coconut jasmine rice.

Coconut Jasmine Rice

1 1/2 cups jasmine rice
1 1/2 cups canned coconut milk
1/2 cup coconut water or water
1/4 teaspoon salt
1 1/2 tablespoons coconut oil

I put all the ingredients together in a rice cooker and cooked until done.

source: slightly modified from the recipe at How Sweet It Is

Slow Simmered Beef with Potatoes

This recipe can be made ahead on the weekend and reheated and finished during the week.

7-8 Tab. olive oil
2 1/2 to 3 pounds stew beef (London Broil or Flank Steak cut into bite-sized pieces)
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2-3 Tab. mixed fresh herbs, such as basil, parsley, sage, thyme or rosemary, finely chopped

Drizzle the beef with 4 to 5 tablespoons of the olive oil and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store.

Reheat over medium heat or in a moderate oven. To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

Recipe courtesy of Rachael Ray via Food Network

Coffee Rubbed Beef with Red Eye Beans

Coffee Rubbed Beef
(30 minutes to make.)

4 tea. Chile powder (Ancho is best)
4 tea. Instant Espresso coffee powder
2 tea. Paprika
2 tea. Dry Mustard
2 tea. packed Brown Sugar
2 tea. Oregano
1 tea Black Pepper
1/2 tea. Cumin
1/2 tea. Salt
2 lbs. Beef shoulder petite tenders

In a small bowl, mix together all the seasonings. Lightly coat meat with cooking spray and coat meat with spice mixture. Grill meat to desired doneness.

Red Eye Beans
1/2 cup finely chopped red onion
2 cloves garlic,  minced
1 Tab. Canola or Olive oil
2 (15-oz.) cans Pinto Beans, drained and rinsed
1 cup water
2 Tab. Molasses
4 tea. Worcestershire sauce
2 tea. Chile powder (Ancho, preferred)
2 tea. Instant Espresso Coffee powder
1 tea. Cumin
1/2 tea. Black Pepper
1/4 tea. Salt

In a small saucepan cook the onion and garlic in the oil for 4-6 minutes or until tender.  Stir in the rest of the ingredients and bring to a boil. Simmer, covered, for 15 minutes, stirring occasionally.

Serve with Tomato and Cucumber Salad with Garlic Buttermilk Dressing.

Makes 8 servings
Per Serving (1 steak, 1/3 cup beans): 303 calories,  10 g. Fat, 24 g. Carb., 6 g. Fiber,  29g. Protein

Source: Diabetes Meals by the Plate,  Better Homes and Gardens

Persian Beef Kabobs

3 lbs. Ground beef
4 Onions, two minced, two Chopped into quarters and spread into wedges
1 Tab salt
2 tea Black pepper
2 tea turmeric
6 Tab olive oil
4 ripe tomatoes, cut into wedges (I have also used canned fire roasted tomatoes, drained and cooked with the onions until warm.)
rice (Bastmati, flavored with saffron is pictured)

Mix together ground beef, Chopped onion and spices. Put olive oil in a large frying pan. With your hands, form the meat into @ four inch long cylindrical patties @ 1/4 inch thick. Cool patties 2-3 minutes on each side.
Once the meat is cooked, add the tomato and onion wedges and sear for a couple minutes.
Serve with rice, and top with Greek Yogurt seasoned with shallots or chives.

Source: Honest and Tasty

Beef

Perfect Portion : 3 oz. a meal or 6 oz. per day

• Very low glycemic index; rich in conjugated linoleic acid
• Protein 
• High in zinc, vitamin B12