Tag: Beef

Ground Beef and Tomato Curry

Curry is an easy dish to make, but all you really need is the spices. I’ve made curry before, but this time I tried a couple different things. This time I used tomato products, and I added enough spices to get some actual spiciness off of the curry. Curry makes a lot of food, and after eating it for several days, we froze the remainder to enjoy again later. The hot spice on this curry mellowed out over time, but I inevitably froze it due to eating up all the white rice I had cooked with it. And, as long as you don’t mix in the rice, the curry will reheat with the same texture and flavor after it’s been frozen. This curry recipe makes approximately 11 adult sized servings. Finally, for this recipe I used leftover sauce from a stromboli we had gotten about a week prior, and I diced up the leftover grilled zucchini, so I didn’t have to heat it as long as you will if you are starting from raw.

  1. In a medium saucepan, add 1 1/2 cup of rice. Rinse the rice under running water until the runoff is almost completely opaque (4-5 rinses). Add 2 cups of water to the rinsed rice, then add to stove over medium heat. Bring to a boil. Once boiling, cover and reduce heat to low, then cook for 18-20 minutes. Then, remove from heat.
  2. In a large dutch oven, add 1 qt of diced tomatoes and juice, and 1/2 a jar of tomato sauce. Turn heat to medium low and cover.
  3. In a frying pan, brown and breakup 1 pound of ground beef. Dice an onion and add 1/2 to the beef, cook till translucent. Add the beef and onion to your dutch oven. Add 1 Tbsp oil to your pan. Dice and add 2-3 small zucchini to the pan and cook until very tender. Add zucchini to your dutch oven.
  4. Turn your dutch oven heat to medium-high. Bring mixture to a simmer. Once simmering, add 1 Tbsp curry powder, 1/2 Tbsp cumin, 1 Tbsp chili powder, 1/2 Tbsp ground ginger, 2 tsp Cayenne pepper powder, 1 tsp cinnamon, and 2 tsp paprika. Stir. Cook until rice is done, but for at least 4-5 minutes to let the flavor permeate.
  5. Serve curry over rice.
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One-pan Cheeseburger Mac From Boxed Mac and Cheese

If you’ve been following me for a while, this recipe may seem familiar. I made this about three months ago, however I had altered it since then. I’ve been able to alter the recipe and make this dish a one pan meal! I’ve also doubled my boxed mac and cheese to help distribute the meat better and to make a dish that would be great for a big family. For my original recipe, you can click here.

This is a homemade version of hamburger helper that just needs boxed mac and cheese. When cooking, you can choose to drain off the fat or not. Fats do add some flavor to dishes, however this dish doesn’t need that flavor to make a tasty dish. I also used 1/2 of a frozen diced onion. I just find it easier to dice and freeze my onions in bulk. I used a standard beef bouillon, but you can also use 4 cups low sodium stock in place of some water or powdered bouillon. And finally, I used Weis brand mac & cheese. You can try other types like Kraft or shells, but that’s what I had on hand. Remember to taste your food before serving, and add additional garlic, mustard powder, or ketchup as you desire.

  1. In a large dutch oven, brown and break up one pound of ground beef. Dice up 1/2 cup of onion and cook until translucent. Drain off any excess fat if you desire.
  2. Add 7 cups of water and 4 beef bouillon cubes. Bring to a boil. Once boiling, add 2 boxes of mac and cheese pasta. Stir regularly. Boil 3-4 minutes longer than recommended by the box, until most water has boiled off.
  3. Add your cheese packets and any other ingredients instructed by the box. Stir. Add 8 Tbsp ketchup, 3 Tbsp mustard, and 2 Tbsp garlic powder. Combine together and serve. Makes 9 adult portions. If you desire, excess can be frozen. To reheat, add a splash of milk and microwave 1-2 minutes, or 5-7 minutes if frozen.
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Ground Beef Lo Mein

If you don’t have steak, this is a great option for some tasty lo mein. First, I used spaghetti for this dish instead of lo mein noodles. You can use either, but I usually keep lots of spaghetti on hand, so I used that. I used mushrooms and green beans for my veggies, but you can use many other veggies such as bok choy, carrots, peas, or radishes. Sesame oil is one of the biggest elements to this dish. The flavor and richness it brings to the sauce is important. I also used part worcestershire sauce and part soy sauce, because the worcestershire sauce has extra flavoring like added ginger, garlic and onion. You can, however, use just soy sauce to get the same great flavor. Finally, this recipe serves a lot! We had six generous sized portions with this recipe. The recipe also holds it’s heat well, but it also doesn’t need any time to cool before serving.

  1. Begin by boiling 16 oz of spaghetti until al dente. Strain.
  2. Meanwhile, in a large dutch oven or wok, begin browning 1 pound of ground beef and crumbling it. Add 1/2 cup diced onion and cook until translucent.
  3. Once browned, add 1 can strained sliced mushrooms. Add 1 Tbsp ground ginger and 1 Tbsp garlic powder. Add 2 tsp sesame oil, 3 Tbsp soy sauce, and 3 Tbsp worcestershire sauce. Stir until mushrooms where heated through.
  4. Strain a can of green beans, add to beef mixture. Then add strained spaghetti. Carefully stir and keep over heat until everything is heated through. Remove from heat and immediately serve.
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Mini Manicotti With Lasagna Noodles

Manicotti is a classic Italian dish. Last week I had a family member pass away, so to be able to do something productive, my mom and I made several meals to take as a gift. Besides bread and other family classics, we made lasagna. We had extra of everything, so I decided to make Manicotti as a different form of lasagna. I did make this dish with a meat sauce I had left from the lasagna, but you can choose to do whatever you wish. I also forgot this time when making them, but in the future, it would taste good to add an additional tablespoon of Italian seasoning. The green would be nice for the dish and the cheese would be a bit more varied with some seasoning.

  1. Bring a large pot of water to a boil. Break 6 Lasagna noodles in half using the edge of the counter.
  2. Generously salt water. Add broken noodles one at a time and stir continuously to keep from sticking together. Boil for 10 minutes until noodles are flexible.
  3. Rinse noodles and submerge in cold water. Set at your assembly area.
  4. Grab a 7 x 11 baking dish.
  5. Mix together in a bowl, 1 cup of small curd cottage cheese, and 1 cup mozzarella. Also, brown 1/2 pound of ground beef, mix in 1/2 jar of spaghetti sauce and set aside.
  6. Begin assembly by placing a cooled noodle in the bottom of your baking dish. Place 2-3 Tbsp of cheese mixture near one end of the noodle. Roll up the noodle starting on the side with the cheese mixture. Place in open spot in dish.
  7. Repeat step 6 until there is no more room in your dish, or until you run out of noodles. Pour over top the sauce and meat mixture. Spread evenly over the noodles. Top with 1 cup of mozzarella.
  8. Heat oven to 350 F. Bake for 30-40 minutes until cheese is melted and browning. Let cool for 10 minutes before serving.
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Megan’s Cheeseburgers

I love cheeseburgers. Cheeseburgers were one of the first things I ever cooked. I like mixing the meat, picking the flavors, and the wonderful smell as the burgers cook. I started making normal cheeseburgers, but over time I started experimenting with topping. I found topping a burger with speedied mushrooms and caramelized onions to be one of my favorites. I also liked covering them with Cooper sharp cheese and covering them to fully melt the cheese before plating. After a while, I began placing the toppings under the cheese and that is my preferred method today.

  1. Place a pound of ground beef into a medium sized bowl. Add 2 tbsp A1, and about 2 tsp worcestershire sauce. Mix together with your hands. Divide into 3-5 pieces.
  2. Begin heating a small frying pan over medium low heat. Add 1 can of strained mushroom stems and pieces. Add 4 Tbsp Italian dressing or speedie sauce.
  3. Heat another large frying pan on a second burner over medium heat.
  4. Each piece, roll into a ball. Press these balls between the palm of your hand. Make them thinner in the center, and wider than you want them. They with get thicker in the center and shrink on the edges as they cook. Place each patty onto the large heated frying pan.
  5. Cook on the first side until it is browned about 3/4 up the side of the burger. Flip your burgers and cook just as long on the second side. Top flipped burgers with a dollop of A1. Once you only have about 5 minutes of cooking, top your burger with mushrooms, then top with cheese.
  6. Let burgers rest for 5 minutes before placing on buns to eat.
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