beef

Beef Stew with Bacon

0 · Nov 17, 2016 · Leave a Comment

A long time ago my mom used to cook the shit out of pork and beef roasts. Truth be known I was in a recent session with Vikram Vij and he also advised his mom would cook the shit out of things to, so I blame him for my potty mouth. The only way I could choke down her roasts was to smother them in HP Sauce – more truths. This continued mistreatment of roasts while I was a child led me to have trust relationships with roast beef. I do enjoy beef, like I really really enjoy steak, satay, stir-fry. We also enjoy roasts on a regular basis as a family, however I still am not a huge fan of roast beef. But I will eat it.

This leads us to stew, another cut I have a strange relationship with. Possibly for the same reasons – it was made regularly and slightly over cooked. My family enjoys stew so it’s made flavourful and moist in this house. Mostly.

In my quest to love stew, I added some sauteed mushrooms, chopped chives and broken chunks of double cream brie. And a few hot pepper flakes. Go big or go home right? Guess what? I LOVED it! We get a flavour punch from adding leftover frozen beef broth from our last Teriyaki Beef Fondue. What you’ve never had a beef broth fondue? You really should. Regular beef broth is also dandy in a handy. Finally some leftover parsnips resembling potatoes went into the stew and nobody was the wiser (winning).

I finished the stew with a few sprinkles of hot pepper flakes cause I like the heat!

Beef Stew with Bacon

Author: Wanda Baker

Recipe type: dinner, lunch

Serves: 6

Ingredients

4 slices thick cut bacon, chopped into 1 inch pieces
2 lbs beef stew cubs (boneless beef chuck cut into 2 inch cubes)
2 tbsp flour
3 carrots, chopped
2 parsnips, peeled and chopped
4 yellow potatoes,c hopped
1 small onion, chopped
2 celery stalks, chopped
3 cloves garlic.
2 tbsp tomato paste
3 cups beef broth
1 tbsp fresh thyme
2 bay leaves
salt and pepper
1 lb cremini mushrooms, sliced
1 tbsp butter
2 tbsp parsley, chopped
1 tbsp chives, chopped into longer pieces
¼ cup double cream brie, tore into smaller pieces
1 baguette, torn into crusty chunks for dipping

Instructions

Preheat oven to 350F.
In a large wide 6-8 quart heavy pot with a lid, fry bacon pan over medium heat for about 5 minutes, stirring occasionally.
Add your beef to pot in smaller batches, add flour and stir until lightly browned. Remove bacon and beef to platter. Toss in carrots, parsnips, potatoes, onion, celery and garlic. Stir occasionally and cook for another 6 minutes.
Push vegetables aside, making a hole in the middle of pot and add tomato paste. Stir for about one minute then mix in vegetables.
Pour in beef broth, bay leaves, salt and pepper and thyme. Bring to a boil. Drop in beef and bacon, cover and cook in oven until meat is very tender 1 - 2 hours.
Season with salt and pepper, remove bay leaves and serve hot with mushrooms, chives, brie, a sprinkle of parsley and crusty bread.

Notes

To saute mushrooms add 1 tbsp butter to a hot pan. Toss in mushrooms and stir until moisture is released. Season with salt and pepper and cook until brown.

Beef & Mushroom Spring Rolls

0 · Jul 10, 2016 · 4 Comments

One of my favourite things to eat (of many) is well spring rolls. The kids and I enjoy making the fresh salad type rolls but my secret love is for fried spring rolls. Sometimes I visit a local Vietnamese restaurant during lunch and pick up an order of spring rolls all to myself. And eat them in the truck lol. It’s that mom time alone where I don’t have to share with anyone. Even in the truck. I’ll take it.

I’ve made them before, but it’s been awhile. My son has recently started liking them as much as I do, so when we order Vietnamese food we end up fighting over the spring rolls. Note above alone time.

With a blend and extend challenge upon us thanks to Mushrooms Canada, I’ve been trying to think outside of the box to create a blended appetizer. Spring Rolls came to mind and the flavourings I use in the Thai Salad with Jalapeno & Mint I make. I took inspiration from this recipe and went for it. My son loved them so much he must have eaten four within minutes.

Beef, Mushrooms & Veggies ready for rolling

Made from ground beef and minced mushrooms, plus a few veggies for good measure, these spring rolls contain minced mushrooms and ground beef. This is how you add another serving of vegetables to the plate.

Here’s the method.

4.0 from 1 reviews

Beef & Mushroom Spring Rolls

Author: Wanda Baker

Recipe type: Appetizer

Prep time: 1 hour

Cook time: 30 mins

Total time: 1 hour 30 mins

Serves: 20

Ingredients

1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp cornstarch
1 lb lean ground beef
½ tsp sugar
2 cloves garlic, minced
1 tsp ginger, freshly grated
¾ cup minced mushrooms
3 tsp sesame oil
1 cup napa cabbage
1 cup shredded carrots
2 green onions, sliced thin
1 package of spring roll wrappers (20)
1 egg, whipped up in a bowl
1 wok
canola oil
2 tbsp cilantro, chopped

Instructions

In a medium sized bowl, combine the soy sauce, fish sauce and cornstarch. Add in the ground beef and mix well. Set aside to marinate while you prepare and slice your other ingredients.
Thinly slice your napa cabbage, leafy parts only. Peel and grate your carrots. Let carrots sit on a paper towel to absorb some of the moisture. Slice onions.
Heat 2 tsp of sesame oil in a large saucepan over medium high heat. Add your ground beef and cook until beef starts to get a nice golden brown. Sprinkle on sugar, add garlic, ginger and mushrooms. Continue to cook another couple of minutes until flavours well combined. Remove from heat and onto plate and let cool.
In second pan add 1 tsp of sesame oil. Toss in cabbage, carrots and onions. Cook approximately 3 minutes until vegetables soft. Remove from heat and set aside in pan to cool.
Once meat and veggies are cool mix together. Mix in cilantro. Set aside.
Place spring roll wrapper in a diamond shape with a corner facing you. Place 2 tablespoons of filling near corner - that will be plenty. Fold over corner and roll tight.
Fold over right and left side trying not to allow any pockets. Keep it tight and roll until it looks like an envelope then stop. With your finger rub a little egg wash along the out edge of the wrapper as though you were licking an envelop. Continue rolling and ensure sealed. Set aside and keep under plastic wrap.
Carry on until all rolled. Do not stack. Keep all under plastic wrap until ready to cook.
When you’re ready to fry, heat up 1½″ of canola oil to 350F. I like to use my wok.
Carefully drop spring rolls in frying 4-5 at a time and turning constantly for even browning.
Once they are golden brown place on a rack to cool down and drain.
Serve with Thai Chili Sauce or your favourite dipping sauce.

Mushroom-Beef-rolling — 2 tablespoons of filling on the wrapper

Mushroom-Beef-blend — Little envelope ready for some egg wash

Grilled Beef Satay

0 · Jun 21, 2016 · Leave a Comment

Beef Satay is the perfect, light summer meal. Use your favourite marinade or try this one the next time you make these. They literally melt in your mouth. Make sure you cut your beef thin and let it marinade for at least an hour or more depending the cut of beef you use.

If you are using a cheaper cut of steak like I did (inside round), ensure you have acid in your marinade to tenderize the steak and let marinate for longer than an hour if you can. With this meal I par-boiled some baby potatoes, let them cool, skewered them and added olive oil, salt and pepper. A few minutes on the grill finished them off.

This is an easy and tasty meal to get your Summer Grilling on!

Grilled Beef Satay

Author: Wanda Baker

Recipe type: Lunch, dinner

Serves: 6

Ingredients

1-2 lbs Inside Round Steak
¼ cup sherry
¼ cup soy sauce
1 garlic scape rough chopped and pressed a few times to soften
1 tbsp sesame oil
1 tbsp oyster sauce
½ tsp sambal oelek
20 bamboo skewers, soaked in water

Instructions

Mix together sherry, soy sauce, garlic scape, sesame oil, oyster sauce and sambal oelek. Pour into a clear plastic zip up bag and set aside.
Cut your steak into thin slices. Add to marinade. Squish all together, close bag and place in fridge to marinate at least one hour or longer. Let your bamboo skewers soak during this time.
Remove from marinade and thread beef onto skewers.
On a preheated grill over medium-high, grill the satay skewers for 2-3 minutes per side or until done.
These skewers are so flavourful they do not need any dip or sauce. Enjoy!

Bringing families together for Dinner With Canadian Beef

0 · Apr 20, 2016 · Leave a Comment

Growing up in a Small Town [cue song from Paul Brandt Small Town & Big Dreams] in Northern British Columbia, we weren’t a busy family, but one who had more time to sit down and enjoy regular family meals together. We were a family of four and my father was a Canadian Beef lover so we often had beef roasts or steak on the weekends.

As a child I watched my dad grill the steaks and helped my mom cook the roast whenever I was allowed to help. It’s these memories and times spent together eating meals at the dinner table as a family that helped instill so many values in myself and remind me about the importance of taking the time to just “be” with each other at the table.

Today I have a family of my own, a family of four, and we call Calgary, Alberta our home. We take in International Homestay Students for 10 months out of the year and so we become a family of five. We enjoy introducing our students to new tastes and Canadian Beef is one of those they get introduced to early on.

When my husband and I got married in 2004 we contacted Alberta Beef about promotional items for our guests, and they sent us stickers to hand out at our wedding, that is how much we enjoy our beef.

I Love Alberta Beef Stickers from our Wedding

On April 6th the Canadian Beef Centre of Excellence hosted a Media Cook off and Canadian Beef Family Dinner Event. They brought in Country Music Star Paul Brandt to perform a few songs for us during dinner and judge the media burger cook off between 3 well known local competitors. While we dined on beef sliders, ribs, tacos and more prepared by Chef Marty Carpenter, Director Canadian Beef Centre of Excellence and his team, we listened to Paul sing. It was an epic moment as I’ve been a Paul Brandt fan since I moved to Calgary 16 years ago. There weren’t many at the event who knew his songs well (or as well as me) and I may or may not have been singing quite loudly along with him during dinner. Thank goodness Periscope videos disappear.

It was an exciting evening spent with several friends in the blogging and media world. We were fortunate to hear Canadian Beef announce Paul Brandt as the spokesperson for over 67,000 ranchers in Canada. What an honour to have someone like Paul representing Canadian Beef. To learn more about what Canadian Beef looks like click on the video below.

FAMILY

Even though there are four of us originals in the family at any given time, we are very busy with activities and events that I attend. We make it a habit whenever we can to sit down as a family and eat our meal together before rushing off somewhere, even if we only have 15 minutes and it’s sandwiches. A little advance meal planning and shopping helps make this happen.

I am also a big fan of cook once, eat two or three times. We eat Family Style, allowing the kids to serve themselves, try one bite of everything (house rule) and clean their plate before going in for second helpings. These rules have worked well and our kids are very good eaters. More often than not I am sending them to school with leftover beef wraps, beef in pitas or even beef on a bun. This makes me a very proud mom!

We cook a lot of beef and every summer we are known for our Bakers Beef on a Bun. We host a barbecue for friends and/or family which involves about a 13 lb beef roast smoked and barbecued for several hours. It’s our way of giving back to the ones who matter most and bringing everyone together to enjoy a family style meal.

RECIPES

With beef being a staple in our family, we wanted to share a few of our favourite recipes and offer some inspiration for new family meals.

Get the family together at the table with a fondue. We’ve been fondueing as a couple for as long as we’ve been together (14 years) and have tried many variations over the years. We prefer to dip our meat into broth fondues and one of our favourite is Teriyaki Beef Fondue

We often make burgers but whenever we are camping we mix up some Pizza Burgers and freeze them individually (raw) a couple days before we go. We pack the burgers in our cooler with ice and usually cook them the first night or second when they have defrosted. The kids request these regularly.

Change up your burger routine and try these Alberta Burgers. We eat them with pitas and they are delicious.

Meat on a Stick is a family favourite here. Our Beef Keftas are popular and fun to eat!

Whip up this Taco Pasta in 30 minutes or less for those busy nights where you have to eat and run.

CANADIAN BEEF

Did you know Canada is the 8th largest exporter of beef in the world? Here’s a few more interesting facts about Canadian Beef:

Wide open spaces for cattle to graze: an environment that’s been conducive to grazing herds since time began
Cooler climates that are like a natural meat locker: much less stressful on cows than any hot-weather ranchland
A heritage of hardworking ranching and farming families that are part of the nation’s culture
Cattle are fed high energy grains which lowers the environmental footprint of finishing cattle
The average beef cow herd size in Canada is 63
Almost 25,000 Canadian farmers and ranchers are under the age of 35
Canadians enjoy around 930k tonnes of beef a year

Learn more about Canadian Beef by following them here: Facebook, Twitter, Instagram, YouTube and find them on Periscope @LoveCDNbeef

Disclosure – This post is part of the #makeitCDNbeef influencer program. All thoughts and opinions on this blog are my own. Beef facts provided by Canadian Beef.

Baked Ziti

0 · Jan 10, 2016 · Leave a Comment

My mom started buying me cookbooks in the late 80’s, so I blame her for my obsession. I have to blame someone right? It was around the same time she started entering her recipes, my recipes and any family member who was willing to give up a recipe into our local town cookbooks. I’ve got two of these small town family cookbooks with a handful of my recipes in them. Seems so ironic to me with where I ended up in life, as a food blogger and writer with a full time passion for food. Destiny perhaps or, someone knew before I did where my path would go.

My cookbook obsession runs deep. For years I’ve had cooking magazine subscriptions. In fact I’ve only within the past two years cancelled a few of them because I’m running out of room. I’ve also been lucky enough to receive many cookbooks as gifts from media events, and I take them out from the library from time to time. In fact I’m even thinking about joining a 12 month Instagram Monthly Cookbook Club this month because I love cookbooks so much. It could be worse I think.

A recent trip to the library with the kids to pick up some books and I ended up coming home with Guy Fieri’s “Guy on Fire Cookbook”. I refrained from bringing home a huge pile, as I have in the past (new goals right) and only brought home one cookbook. See cookbooks inspire me, and I certainly do enjoy this book by Guy.

After choosing no less than 20 recipes to try I had to narrow it down to one. So I choose pasta. My family loved this recipe. Guy uses olive oil, I used canola oil. I also used less red hot pepper flakes and it was still a bit spicy for one of the minions, but it was oh so delicious. And that fresh rosemary on top – a show stopper.

In this cookbook Guy shares 130 recipes for adventures in the outdoors. I noted several of the BBQ’d meat recipes required brining the night before so you will have to allow yourself the time to do this. After pouring through it several times, I can tell you it’s fun and has several recipes I would like to try. I love that he’s dedicated it to his dad and father-in-law. Lucky “guy”.

Baked Ziti

Author: Guy Fieri

Recipe type: Dinner

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 6

Ingredients

2 tbsp canola oil
1 yellow onion, diced
3 garlic cloves, minced
3 Italian sausages, uncooked
1 lb ground beef
1 28 oz diced tomatoes with juice
1 28 oz crushed tomatoes
1 tbsp dried thyme
1 tbsp dried basil
¼ tsp dried red pepper flakes
salt and pepper to taste
1 lb ziti or penne
1 lb fresh mozzarella, grated
1½ cup ricotta chesee
1 egg
½ cup parmesan, grated
2 tbsp fresh parsley, for garnish
1 tbsp fresh rosemary, chopped for garnish
Cooking spray

Instructions

Heat canola oil in a large pan over medium high heat. Add the onion and garlic and saute for 5-7 minutes, until the onion starts to soften.
Add the sausage and beef, breaking it up with a masher or spoon. Saute until it's cooked through and is starting to brown nicely.
Add thyme, basil, red pepper flakes, salt and pepper. Stir and cook another 2 minutes.
Add tomatoes and any juice, stirring occasionally for 25 minutes. Remove from heat, seat aside to cool slightly.
Preheat oven to 375 F.
Cook the pasta in a large pot of boiling, salted water until just short of al dente. Drain the pasta and reserve.
In a large bowl, combine ¾ of the mozzarella, ricotta, egg, salt and a pinch of pepper. Mix well and toss in the pasta. Add the meat mixture and toss all ingredients to combine.
Spray a casserole dish or large cast iron pan with cooking spray. Pour the mixture in and top the ziti with remaining mozzarella and parmesan cheese.
Bake for 20-25 minutes until bubbly and golden brown. Garnish with parsley & rosemary.

Beef Stir-Fried with Asparagus

0 · Oct 4, 2015 · Leave a Comment

I love cookbooks. In fact my mom started buying them for me back in the 80’s. I started watching cooking shows on the PBS in the 70’s and with my mom buying me cookbooks, well it lead to a small cookbook obsession. Which could be worse right? It’s a good thing except when it comes time to move!

Today I’m sharing a Beef Stir-Fried with Asparagus Recipe from a cookbook called Simply Vietnamese Cooking by Nancie McDermott. This cookbook has 135 recipes and they are all straight forward and easy to make. You’ll find speedy stir-fries, vibrant salads, soothing soups and tasty snacks. Even recipes for seafood on the grill and desserts. Ever wanted to learn how to make a Vietnamese Coffee? You will in this book. The photos are colourful and mouth watering, exactly what I like in a food photo. I love how they’ve even included some local photos of Vietnam.

I found several recipes I would make and several similar to what I have made in the past (I make spring rolls all the time). I’m always up for learning new tips & tricks and this book has several of them. It was an activity night when I made this recipe, and only 3 of us home to eat dinner [the girl was out selling cookies]. I was able to marinate the beef for almost an hour so this helped with the flavour. The recipe was easy to follow, simple to execute, and the sidebar tips very informative.

Vietnamese cuisine is delicious, unique, fascinating, healthful, and irresistible. Everyone can cook Vietnamese dishes in their own home and this cookbook will help you get started.

Beef Stir-Fried with Asparagus

Author: Nancie McDermott

Recipe type: dinner, lunch

Serves: 4

Ingredients

4 oz boneless beef like sirloin, sliced thin (partially freezing first helps)
2 tbsp fish sauce, divided
1 tbsp soy sauce
½ tsp black pepper
½ tsp sugar
8 oz asparagus
2 tbsp oil
1 tbsp garlic, chopped
2 tbsp water
2 tbsp scallions, thinly sliced

Instructions

In a medium bowl, combine beef with 1 tbsp of the fish sauce, soy sauce, black pepper and sugar. Toss to mix well and let marinate for up to an hour.
Trim asparagus, breaking off bottom stalks. Cut green upper portions diagonally into 2 inch lengths. You should have about 2 cups of sliced asparagus. Set aside.
In a large skillet or wok, heat oil over high heat for 30 seconds. Add garlic and toss. Scatter beef in pan and cook briefly on one side, then toss once to sear other side. Add asparagus and toss well. Add remaining fish sauce, water and green onion. Cook tossing once or twice, until asparagus is shiny and tender, but not soft, about 1 minute. Transfer to a serving dish and serve with hot rice.

Grilled Steak with Chimichurri Sauce

0 · Jun 3, 2012 · Leave a Comment

Steak has always been one of my favourite things. My dad would grill it up on occasion, but it would always be the same cut of steak and have to much of the same barbecue sauce added every time. This my friends is what food memories are all about – ahhh the good ole days!

These days I do steak a variety of ways. This Grilled Steak with Chimichurri Sauce is simple, yet the sauce packs a punch of flavour. Today I am using a top sirloin steak to go with my chimichurri. Mix together a few spices, some garlic and olive oil. Rub onto the steak and let sit for awhile. Mix up your chimichurri, grill your steak to your liking and Bob’s your uncle.

Chimichurri sauce originates from Argentina & South America and is a green sauce used to accompany any grilled meat or veg. I’ve had green, red and even a white chimichurri and it’s such a delicious flavour boost. Try adding some to roasted potatoes – super yum right?

As a side to the steak we grilled up some mushrooms and asparagus and filled half our plate with veggies.

Grilled Steak with Chimichurri Sauce

Author: Wanda Baker

Recipe type: sauce, side

Serves: 4

Ingredients

2 lbs steak (whatever you enjoy, striploin, sirloin, filet)
½ tsp cumin
½ tsp coriander
½ Pepper
1 tsp sea salt
1 tbsp + ½ cup olive oil
3 garlic cloves, minced
½ cup fresh parsley leaves
2 tbsp lemon juice, fresh
2 tbsp fresh oregano
5 cloves garlic, peeled
½ tsp each salt & pepper

Instructions

Combine cumin, coriander, salt and pepper in a bowl. Sprinkle onto your steak. Add minced garlic and approximately 1 tbsp olive oil and rub everything onto the steaks. Let sit and marinate in fridge until ready to grill (at least 30 minutes).
Mix up your chimichurri by blending together ½ cup olive oil, parsley, lemon juice, oregano, garlic and salt/pepper. Blend until combined and set aside.
Grill your steak to your liking and serve with chimichurri sauce.