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WHERE'S THE BEEF?
Recipes for beef, plus hash brown potato casserole
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You may have noticed while "Fishing for a Healthy Recipe", that there were no beef recipes on my web site. That's because we almost never eat beef, but I figured you might, so here are some recipes which call for "meat", and you can use chicken, venison or soy protein (like I do), or beef if you wish.
They'll be healthy and delicious either way!
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For a printable version of each recipe please click on the name of the recipe.
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AMISH DRESSING
Like all the recipes on this web site, this is my "defatted" and "veggied-up" version. It's a full meal, and VERY yummy!!!
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1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 T canola or olive oil
6 oz. fresh mushrooms sliced
3 T chopped parsley
2 T dry butter buds
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2 large yellow summer squash cut in 1/2" cubes
1 medium red potato cut in 1/4" cubes
3/4 cup bulgar wheat (cracked wheat)
1 cup boiling water
2 cups cooked meat cut in 1/4" pieces
4 cups pre seasoned stuffing crumbs
3 cups broth (same flavor as meat used)
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1. Put bulgar wheat in small bowl and cover with 1 cup boiling water. Cover and let stand for 15 minutes while cooking vegetables below. Add butter buds while stirring in boiling water.
2. In VERY large frying pan sauté onion, celery and carrots in oil until onions are transparent. Add mushrooms and sauté until they give up their liquid. Add squash and potato and 1/2 cup water, cover and cook for 5 minutes. Add salt and freshly ground pepper to taste.
3. Add parsley and sage (or marjoram if you prefer), meat and soaked bulgar wheat. Mix thoroughly then add stuffing crumbs and mix thoroughly. Add broth and mix until the whole thing is kind of a gooey mess.
4. Put in large sprayed casserole, cover, and bake at 350 degrees for 1 hour. Serves about 6. Reheats well over low heat in a frying pan.
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SUMMER SAUSAGE
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I make this with 4 lb. venison and 1 lb. pork which I grind together, but the original recipe calls for ground beef. It makes a lot, keeps well, and freezes well too.
Great for appetizers, sandwiches, or on pizza, and MUCH lower fat than anything you can buy in a store.
Once you try it you'll be making it regularly, I bet!
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5# lean ground beef
2 1/2 tsp mustard seed
2 1/2 tsp cracked black pepper
3 TBSP Morton Quick Salt
(not regular salt)
2 1/2 tsp garlic salt
1/2 tsp (or more) liquid smoke
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Mix all ingredients in large glass or pottery bowl with tight lid Refrigerate for 3 days, taking out and mixing thoroughly each day.
At the end of the third day shape into 5 tightly packed rolls.
Place rolls on broiler pan so any fat can drip down into bottom and bake in the center of the oven at 175 to 200 degrees for 8 hours. (overnight).
After rolls have cooled: Wrap in plastic wrap, then in foil and refrigerate or freeze. If you are going to keep them for more than a week they should be frozen.
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SPAGHETTI
(American Style)
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No self respecting Italian would put all this stuff on top of good pasta, and normally I cook real Italian food, but this is a great way to get lots of veggies inside of those folks in your house who think they don't like them!
I make it with textured vegetable protein which I reconstitute with beef broth and gravy master so no one ever knows that it's soy beans instead of ground beef, but you may do as you wish...You will wish you made more of it, though.
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1 cup chopped onion
1 T chopped garlic
2 T extra virgin olive oil
1# ground sirloin
8 oz sliced fresh mushrooms
1 1/2 cups thinly sliced zucchini
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1 cup green peppers, peeled and cut in 1" squares (peel them with a swivel blade potato peeler)
1 -26 oz can or jar of your favorite chunky spaghetti sauce
12 oz spaghetti (I use imported whole wheat pasta)
Freshly grated parmesan cheese
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Heat oil in very large skillet or non-aluminum dutch oven. Sauté onion and garlic until onion is transparent. Add mushrooms and cook until they give up their liquid. Add ground beef and cook and stir until no longer red.
Add zucchini, green peppers, and cook an additional 5 minutes or less to soften. Add spaghetti sauce. Turn heat down to low, cook (stirring occasionally) about 15 minutes while cooking and draining spaghetti.
Top with freshly grated parmesan. Please do not use the pre grated sawdust-like stuff that comes in green containers in the supermarket.
I recommend the Del Monte sauce because it is very good and much lower fat than the "Italian" name brands. For extra flavor you can also add about 1/2 cup of very dry red wine when you add the sauce to the pan (I do).
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Q: What do you get when you cross a potato with a cow
and send the result to The Weedy Lady?
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A: You get a healthier version of the hash brown casserole that is so terribly good but horribly fattening! This version is also very good, and much healthier!
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1 1/2 c finely chopped onion
2 tsp canola or extra virgin olive oil
3 T flour
1/2 tsp dry mustard
1/1/4 cups 1% milk
1/2 cup chicken broth
2 T dry butter buds
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1/4 tsp salt
1 1/2 cups 2% extra sharp cheddar shredded
3/4 c low fat Jarlsburg cheese shredded
1/2 tsp freshly ground pepper
1 cup non fat sour cream
32 oz bag frozen shredded potatoes
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Sauté onion in oil till tender. Add flour, mustard, salt and pepper. Slowly add milk and broth and cook till thick. Add cheeses and stir to blend, then add sour cream. Combine with potatoes.
Put into sprayed 9" x 13" pan and bake covered at 350 degrees for 35 minutes, and uncovered for 30 more minutes.
This still has fat grams, so don't make a whole meal on this one item, folks.
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