pepper beef stirfry

An easy meal for a busy new mom.  ‘Nuff said!

I’ve doubled the beef and added extra soy sauce as compared to the original recipe, just to ensure I’m getting enough meat protein each day.  I probably add extra pepper too.

Pepper Beef Stirfry

1 Tbsp vegetable oil
1lb ground beef
3 tsp minced garlic
1/2 bag frozen veggies (I use Europe’s Best)
3 Tbsp soy sauce
1 tsp cornstarch
1/2 cup water
1 tsp black pepper (or to taste)

1.  Heat oil in pan and add garlic.  Saute quickly then add ground beef.  Cook until no longer pink.  Drain if desired.

2. Throw in frozen vegetables and cook until hot and tender crisp.
3.  Add in soy sauce, then make a slurry with cornstarch and water and add.
4.  Add in pepper to taste.

Notes:
- I like my ground beef really brown and a little bit ‘crispy-ish’ so I drain it and then fry it a bit more to dry it out.  Make sense?
- The original recipe said you could add a chopped red pepper and cabbage instead of my frozen veggies addition.  Cabbage=gas in infants, so I’m staying away!  Plus frozen is quicker!
- As a side, I picked up some of this individual serving microwave rice packets when they were on sale.  Perfect portions and 1 minute and they’re done!

Other than watching the pan while cooking the ground beef, most of this dish is extremely easy and uses prepared ingredients.  It also makes it easier if your baby’s doing this!:

Yankee Pot Roast Soup

If you’ve ever been to Montana’s (the restaurant), you may have tried their Yankee Pot Roast Soup.  Craig and I love to enjoy a bowl as an appetizer whenever we visit, and I thought it was a great, hearty fall weather food so I scoped out recipes online.  Would you believe it there is already a recipe online that people have commented and said it tastes like the Montana’s soup?  I made a batch of it tonight, and I have to agree that it is a pretty close taste.  Enjoy!

Yankee Pot Roast Soup

Source: Family Oven

• 2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 tablespoons fresh garlic, minced
• 3 tablespoons butter
• 2 medium onions, cut in chunks
• 2 medium carrots, cut in thick slices
• 4 red potatoes, cut in chunks
• 2 stalks celery, cut in thick slices
• 1 quart chicken broth
• 1 quart beef broth
• 1 (156 ml) can tomato paste
• 2 bay leaves
• 1 teaspoon maggi seasoning

1. Sprinkle beef with salt and pepper (I keep kosher salt in a salt pig on my stove for this purpose) then brown in butter over Medium High heat.

2.  Add in garlic during last few minutes of browning then add in a small amount of the broth to deglaze the pan. 

3.  Add in additional broth and remaining ingredients and bring to a boil.

4.  Reduce to a simmer and cook for around an hour (until potatoes are cooked through).  Check spices and flavourings and modify before serving.

 

Notes:

- I couldn’t find maggi seasoning in the grocery store, so I found a site online that said I could mix Worcestershire and soy sauce in equal parts to much the same result.

- I left out the celery as I don’t really like cooked celery.

Pioneer Woman’s Lasagna

Source: thepioneerwoman.com

Serves: 12

Ingredients

• 1- 1/2 pound Ground Beef
• 1 pound Sausage , Hot
• 2 cloves Garlic , Minced
• 1 28oz can Whole Tomatoes
• 2 6oz cans Tomato Paste
• 2 Tablespoons parsley
• 2 Tablespoons basil
• 1 teaspoon Salt
• 3 cups Low fat Cottage Cheese
• 2 Eggs
• 1/2 cups Grated Parmesan Cheese
• 2 Tablespoons parsley
• 1 teaspoon Salt
• 4 cups Sliced Mozzarella Cheese
• 1 box Lasagna Noodles

Directions

• Bring a large pot of water to a boil with a dash of olive oil.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
• To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
• Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

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Freezer Burritos

Source: amysfinerthings.com

Serves: 20

Ingredients

• 2 pounds ground beef
• 2 cans refried beans
• 1 1/3 cups enchilada sauce
• 1/2 cup water
• 1/3 cup minced dried onion
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 tsp salt
• 1 tsp oregano
• 3 Cups shredded cheddar cheese , (cheddar, Mexican blend, whatever)
• 20 flour tortillas , (burrito-size)

Directions

• Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla.
• Roll up. Wrap each burrito in a paper towel, then wrap in foil. Freeze.
• Microwave: When ready to eat, remove foil and microwave for about a minute.
• Oven: Skip paper towel step and heat burrito in oven.

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Chipotle Burgers

Source: OurbestBites.com

Serves: 4

Ingredients

• 1/2 cup Mayo
• 2 tsp lime juice
• 1 1/2 tsp adobo sauce , (from the canned chipotle chilis)
• 2 Tbsp cilantro
• 1.5 pounds ground beef
• 1-1/2 chipotle peppers canned in adobo sauce
• 1 1/2 Tbsp adobo sauce , (from the chipotle chili can)
• 1/4 Cup onion
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 1/2 tsp kosher salt
• 1/4 tsp pepper

Directions

• Place mayo, adobo sauce, lime juice and cilantro in a small bowl. Stir together.
• Now place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.

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Shepherd’s Pie

Source: Simply Recipes

• 1 pound ground beef
• 1/2 onion , chopped
• 1 cup Corn
• 2 pounds potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup corn
• 1/2 cup peas

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt half of the butter in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Layer in dish.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Check out Elise’s website for more great recipes!