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Ground Beef Arabiata

5/29/2014

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1 1/2 lbs lean Ground Beef
1 med Onion
1 sm can Tomato Paste
1 tbsp Cumin
1 tbsp Italian Seasonings
1 1/2 tsp Garlic Powder
1/2 tsp Chili Flakes
1 tsp Sea Salt (to taste)
2 tbsp Olive Oil
1 can Garbanzo Beans drained
3 cups kale
1 Roasted Red Pepper sliced
Elbow Macaroni 1 lbs
Water


Sautee diced onions on medium heat.  When semi transparent add the ground beef.  Brown in pan both sides add 1 cup of water let simmer 10 min. With Cumin, Italian Seasonings, Garlic Powder, Black Pepper , Chili flakes and Salt.  Add Tomato Paste and stir into the liquid, cook 5 more minutes until Tomato Paste is fully incorporated.  Add Garbanzo Beans, Roasted Pepper and Kale. Stir for a few minutes till soft and incorporated into the sauce.  Add Elbow Macaroni and cover with water until 3/4" above macaroni.  Bring to a hard boil 2 min.  Reduce heat to Med and let cook covered for 10-15 minutes till aldente.  Then reduce heat to low.  cook another 7 minutes and turn heat off.  Serve when ready.  You can sprinkle with a variety of cheeses like Parmesan, Asaigo, ground Cotijo etc. 
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Beef Teriyaki by Jeannette

1/18/2014

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Picture
2 1/2 lbs Chuck Roast
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger (real grated)
1 tsp garlic powder (or 4 cloves)
1 tsp onion powder (or 1/2 diced onion)
1 tbsp constarch
1/2 cup prepared Teriyaki Sauce (optional)

  • Slice chuck roast into 1/8" thick strips going across the grain
  • Cut strips into 1/8" thick strips by 3" strips
  • Marinate in zip lock bag with soy sauce, honey, ginger, garlic, and onion at minimum 4 hours but I like to do it overnight in refrigerator.
  • In sautee pan at med/high to high heat cook meat for 4-5 min on each side so partially cooked.
  • Place meat  in crockpot on high heat for 2 hours
  • Take out 1 cup of broth from cooked meat and stir in cornstarch.  use a fork to stir up and pour over meat in crockpot.
  • Turn heat down to low for 1 hr and cook
  • Put the crockpot on warm setting until ready to eat.
  • Serve over steamed rice (brown or white)
  • Option---too add more sweetness you can stir in the 1/2 c. of store bought teriyaki sauce about 1 hour before serving.
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Quick Prep Brisket by Jeannette

7/14/2013

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2-1/2 lbs Beef Brisket
3 Tbsp Worchestire Sauce
1 Cup Red Wine
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp Cumin

We used this for tacos.  It is vary flavorful and can also be used as a brisket sandwich or add a little BBQ sauce for a brisket dinner.
  • Wash beef brisket
  • Add red wine to crock pot
  • Place in beef brisket in crockpot with layer of fat side up
  • Sprinkle salt, pepper and cumin on top
  • Cover and let cook low heat overnight or med heat 4 1/2 hours

  • When it is done take out of crock pot and slice with electric knif or sharp knife ACROSS the grain.  
    --When cooking  ahead of time put into plastic container and cover with the beef broth from cooking.  To reheat place in ceramic or pyrex dish with brother and put into 250 deg oven.
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Beef Chili with Mixed Beans and Dark Beer - Jeannette

7/3/2013

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1 1/2 lbs Chuck Roast
1/2 tsp Sea Salt
1 can of dark Beer
1 tsp heaping of ground Cumin
1 Tbsp Coconut Oil

1 lb of Dry Red Beans
1 lb of Dry Pinto Beans
1-1/2 tsp Sea Salt
2 tbsp Garlic Powder
1/2 tsp Red Pepper
2 tsp Chili Pepper
1/4 tsp red Chili Pepper flakes
1 Tbsp ground Cumin
Water

1 cans rotele (tomatoes w/diced   
    chili)


The reason I cook the beans separate from the meat is so that I can correctly portion meat to beans.  Sometimes we prefer less meat and just reserve extra in fridge for making tacos or something at another meal.  Warn people it has beer if you take to oneg but honestly the alcohol has all evaporated away.
  • Wash chuck roast and pat dry with paper towel
  • Trim chuck roast of excess fat (toss excess fat)
  • Cut chuck roast into 3/4" pieces
  • Put coconut oil into a frying skillet (I use cast iron)
  • When hot (not smoking) place chuck roast in pan.
  • Let cook on medium high heat and flip after 4-5 minutes
  • Let cook another 4-5 min on the other side
  • Add beer to small crockpot with 1/2 tsp salt. 1 tsp heaping cumin.
  • Add semi cooked chuck roast into this crockpot.
  • Cookovernight on low

  • In another crockpot put rinsed beans
  • Add 1 tsp salt, 1 Tbsp garlic powder ( or 4 cloves), 1/2 tsp red pepper, 1 heaping tsp of cumin
  • Cover beans with water to about 3-4 inches above bean line.
  • Cook overnight on low
  • In the morning add meat to bean mixture as well as rotele,
  • Add ingredient to your taste

Not including spices this cost me about $12 for the batch and it should serve between 12-20 people for an oneg gathering.  If it is used as main meal it will serve about 10 people.
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Mini Cheese Stuffed Meatloaves - Janice Burch

6/25/2013

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Picture
This was a very good  hearty meal for Shabbat. I think the entire assembly will enjoy these and they can be made with or without the additional cheeses.    

2 eggs
1-1/2 cups milk
1 cup whole grain quick-cook oats uncooked
2 tsp salt or less if desired
2 lbs. lean ground beef or ground turkey
12 cubes mild cheddar cheese cheaper if you make your own cubes
I small jar pomentoes (optional)
1/4 cup chopped onions (optional)
Topping:
1/2 cup ketchup
1/4 cup light brown sugar
2 Tbsp mustard (optional) 
cooking spray 
  • Preheat oven to 350
  • Spray 12 muffin tins 
  • Combine beaten eggs, milk, uncooked oats, salt, and other ingredients you'd like in lg. bowl. 
  • Add meat, mix well.
  • Fill muffin tins almost full and stuff one cheese cube in the center, top with meat. 
  • Cook for about 20-25 min. if cooking before Shabbat. 
  • When ready to eat, heat oven on 325 and spread on topping, cook for about 20-30 minutes more. Enjoy!
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    Author

    Whether it's a weekly meal or Shabbat--You can make wonderful dishes very quickly.

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