Thursday, March 31, 2011

Steak Tips with Mushroom Gravy

Like I said in my earlier post this week I love Woman's Day Magazine and they tend to have some really good recipe's. I found this recipe in the April issue of Woman's Day Mag and it was delicious.  

  • 1 pound top sirloin steak, cut into 3/4 inch pieces
  • 1 tbsp butter
  • 2 tbsp chopped scallops
  • 8 ounces baby Bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp low sodium soy sauce
  • 3 tbsp flour
  • 1 1/2 cups beef broth
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 tsp thyme leaves
  • 1 package egg noodles, cooked according to bag

Trim and cut the steak into 3/4 inch pieces.

Heat the fry pan with some cooking spray and saute the meat.  
Cook for about 5 minutes and set the meat aside.

Heat the butter in a fry pan.

Add the shallots and garlic. Saute for a few minutes.

Now add the sliced mushrooms and saute.

Saute for about 5 minutes

Now add the flour and mix.

Next add the beef broth and bring to a simmer.
Add the salt, pepper and thyme.
Simmer for about 5 more minutes.

Next add the cooked beef and cook for another 5 minutes. 

Serve over egg noodles!

Wednesday, March 30, 2011

Asian Braised Pork

I love slow cooker meals.  Having a young family it can be challenging to get a nice meal together when the dinner hour arrives.  This recipe is from Woman's Day Magazine, I love this magazine and the recipes are great as well.  This week I am actually making a few recipes from their April issue.

This recipe appealed to me because it has an Asian flair to it.  I love that is is accompanied by a cucumber salad and can be served with some simple white rice.

Here is what you'll need:

For the meat:
1/4 cup low sodium soy sauce
1/2 tsp ground allspice
1/4 crushed pepper
1/4 cup brown sugar
2 inch piece of ginger (half sliced thin and the other half grated)
2 1/2 lb Boneless Pork Shoulder, trimmed and cut into 2 inch pieces.

For the Cucumber Salad:
1 seedless cucumber, sliced very thin
1/4 sweet onion, sliced thin
1 tbsp brown sugar
1/3 cup rice vinegar (i used seasoned vinegar)
salt and pepper

In a crock pot combine the cut up pork, soy sauce, ginger, red pepper, crown sugar and all spice, toss together.

Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.

Now add the cucumber, onions, and the rice vinegar.  I let this sit for a few hours to marinate.  When there is about half hour left before dinner add the brown sugar.

Now serve the cooked pork over white rice and place some of the marinated cucumber salad onto a plate.

Monday, March 28, 2011

Stuffed Cabbage (Galumpkis)

I was looking for a different recipe that I have never made before.  I was shopping at my local supermarket and saw stuffed cabbage and thought to there is something I have never made before!  I called the hubby and asked if he has ever had them and his reply was no but it sounds good so go for it!

So here I am posting a stuffed cabbage recipe.

Here is what you'll need:

For the sauce:

  • 2 tbsp olive oil
  • 28 oz can crushed tomatoes
  • 2 tbsp white wine
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • salt and pepper

For the Cabbage Rolls:

  • 1 large head of cabbage (core cut out)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp dry red wine
  • 1/4 cup chopped parsley
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 egg
  • 1 1/2 cups cooked white rice

To make the sauce:

Heat olive oil in a sauce pan and saute garlic for one minute.

Add the crushed tomatoes, sugar, wine, vinegar and salt and pepper.
Allow to simmer for 5 minutes and set aside.

For the cabbage rolls:

In a skillet saute onions and garlic in olive oil for 5 minutes.

Now add the parsley and tomato paste.

Next add a 1/2 cup of the sweet and sour tomato sauce.
Mix well and let simmer for a couple of more minutes then remove from heat and place mixture into a large mixing bowl.

Now add the pork and beef in a skillet and cook half way.

Once cooked half way add to the mixing bowl with the onion mixture.

Now add the cooked white rice and the egg and mix well.

Cut the core out of the head of cabbage and place the entire head of cabbage into a large pot of boiling water.  Allow to boil for 5 - 8 minutes.
This step helps remove the cabbage leaves without breaking them.

Let the cabbage head cool enough to handle it and the start to take the cabbage leaves off.  Try to keep the leaves intact.  Take the outside extra large leaves and place them aside.

Scoop 1/4 cup of the meat mixture onto the cabbage leaf.

Now fold the leaf over the meat mixture.

continue to roll until the meat is covered

Here you have a cabbage roll.  Continue to do this until all the meat is gone.
Now line a baking dish with the extra cabbage leaves, this will help prevent the cabbage rolls from burning while they are baking.

Look at that, isn't that pretty.

Now take the remaining sauce and pour it over the cabbage rolls.  Cover the baking dish with tinfoil and bake at 350 for about an hour.

I have to tell you that is is probably one of my husbands favorite meals now, he could not stop saying how great they were.  
We had them as leftovers last night and we think they might have been better the second night.
They also freeze really well!

Friday, March 25, 2011

Italian Wedding Soup

On the third day of spring it snowed...can you believe it? Well when it snows and its cold I love to make soup.  I have never made Italian wedding soup so that morning I went online and read a bunch of soup recipes and came up with the below recipe.  It is a mixture of three different recipes.

Here is what you'll need:

For the meatballs:
  • 1 lb ground beef or chicken
  • 1/3 cup bread crumbs
  • 1/4 chopped parsley
  • 1 egg
  • 2 tbsp chopped onion
  • 3 cloves garlic, minced
  • 2 tbsp Parmesan cheese
  • salt and pepper
For the soup:

  • 32 ounces chicken broth
  • 1 cup white wine
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 1/4 cup chopped parsley
  • 4 cloves garlic, smashed
  • 1 onion, chopped
  • 1 head of Escarole, chopped
  • salt and pepper
  • 1 cup uncooked pasta (can use orzo, alphabets or tubellini)

In a mixing bowl combine ground meat, onions, parsley, egg, bread crumbs, parm cheese, salt and pepper.  Mix well with a fork or your hands.

Now roll the meat into very small meatballs and place on a greased baking sheet.

Bake at 375 for 10 to 15 minutes.

Remove from baking sheet and set the meatballs aside.

 Now in a soup pot heat up some olive oil and add the onions and garlic and saute for a couple of minutes.

Now add the slice carrots, parsley, and celery. Saute for 5 minutes or until the veggies start to soften.

Now add the chopped Escarole.  The escarole will begin to wilt after a few minutes 

Now add the chicken stock and the white wine. Bring to a simmer and cover for 15 minutes.

Notice how the escarole wilted and became nice and soft.

Now add the meatballs.

Next add the uncooked pasta and let simmer until the pasta is cooked al dente.

There you have a delicious soup.  

Serve with some fresh Cheese and crusty bread!


please don't use my photos without asking...