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Posts Tagged ‘Beef’

Ingredients: Chicken broth, soy sauce, rice vinegar, wasabi powder (I finally found this at Whole Foods), cornstarch, dark sesame oil, beef top round, canola oil, sugar snap peas, radishes, scallions, and garlic.

PP: 5 per serving.

Total Prep/Cook Time: 25 minutes.

End Result:

Verdict: Dog ear this recipe, as it’s a great basic stir-fry.  The sauce is almost perfect – just lacks some heat.  The meat was tender.  The veggies were wonderful, though I craved more of them.  This is a quick, satisfying meal to make on a school night.

Improvements: Either add more wasabi powder or use some Sriracha.  Next time I’ll throw in some cabbage, onions, and broccoli!

Rating:   

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Ingredients: Bulgur, S&P, water, chickpeas, bell pepper, red onion, fresh dill, garlic, lime zest, lime juice, olive oil, filet mignon, and ground coriander.

PP: 9 per serving.

Total Prep/Cook Time: 40 minutes.  (The book claims a total of 25 minutes, but the bulgur alone sits for 30 minutes in the boiling water.  The good news, though, is that you can do everything else while the bulgur rests.)

End Result:

Verdict: Haven’t you heard?  Bulgur is the new rice!  It really is a great substitute.  In this recipe it’s a little al dente, which I actually like, but there’s a suggestion below on how to fix that for those who don’t.  The steak, as always, is only as good as you make it.  Mine happen to be pretty good.  🙂  The “salad” is very bright and has substance.  I think it’s a great match for the steak, and I do believe I’ll be making it again.

Improvements: If you like your bulgur a bit softer, cook it according to package directions (boiling on the stove) instead of pouring the boiling water into the grain and letting it sit.  I only used a quarter cup of dill (that’s all I had), and that was ample, so no need for the full 1/3 cup.  Season the steak how YOU like it.  Steak really isn’t really a big part of this recipe.

Rating:  

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Ingredients: Beef bottom round, S&P, beef broth, thyme, pickling spice, bay leaf, baby carrots, turnips, red potatoes, green cabbage, Dijon mustard, and parsley.

PP: 8 per serving.

Total Prep/Cook Time: 90 minutes.

End Result:

Verdict: Overall fairly good, but I did learn I’m not a fan of Pickling Spice.  It’s too floral for my taste, but then again, I’m from Texas where we don’t like sweet meats.  We’re about smoke and spice.  I have never had cabbage with pot roast, but I quite liked it.  And who knew that I liked turnips, too?  The spicy mustard sauce (shown in the second photo) really helped “de-sweetify” the meat and potatoes; however, the turnips and the cabbage were too infused with the pickling spice to make much difference.  When you make the sauce, whisk in some of the pot’s cooking fluids to mellow out the mustard.

Improvements: Skip the pickling spice.  Substitute (for no added PPs) a quartered onion and some steak seasoning.  Also, I did use two teaspoons of olive oil to aid in the browning of the meat.  The recommended cooking spray never works for me.

Rating: This one was hard.  I want to give it 3 Whisks because the pickling spice was so off putting.  Yet, if I’m following my own Whisk Rating Rubric, I must give it   because even though it made a big difference in me liking the dish or not, the pickling spice really is just one tiny component.  Replace that, and you’ve got a great dish.

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Ingredients: Bell peppers, ground beef, olive oil, onion, garlic, spinach, oregano, brown rice, petite diced tomatoes, FF feta cheese (I used regular), pine nuts, S&P.

PP: 6 per serving.

Total Prep/Cook Time: 1.5 hours.

End Result:

Verdict: Winner winner chicken dinner!  Okay, it’s beef and not chicken, but it’s very tasty and won the husband’s approval!  I *almost* want to give it 5 Whisks, but if I’m following the rubric I made for myself, I must give it 4 strictly because I would make a couple of minor changes.

Improvements: All I have are oh so minor recommendations.  Adding an extra fourth cup of tomatoes would add some needed moisture.  If you can handle the extra PP it would give per serving, I’d use half a cup of feta instead of 1/3 cup.  But then again, I like feta.  And of course, more S&P.

Rating:   

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Ingredients: Garlic, flour, beef bottom round steak, S&P, onion, carrots, parsnips, red potatoes, beef broth, thyme, green peas, and parsley.

PP: 11 per serving.  The serving sizes seemed large, so I would estimate a full ladle to be about 7 PP each.

Total Prep/Cook Time: 1.5 hours.

End Result:

Verdict: Well, if you like garlic this dish is for YOU.  I love garlic, but it was a little overwhelming for me.   Also the flavor was pretty one dimensional.  I felt it was missing something.  That said, it is definitely hearty.

Improvements: Reduce the amount of garlic, unless you enjoy having stinky breath through the next week.  To add some flavor dimension I would use a bay leaf or two.  Maybe even some paprika.  Stews are pretty cool in that you get to season them how you like.

Rating:    only if you don’t add as much garlic.

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