I’m always on the lookout for simple, quick and tasty meals that don’t break the bank, and that our family will be excited about eating. When I came across this recipe it immediately piqued my interest and got added to the meal plan, but I did not expect us to love it quite so much.
This is an über simple meal that’s packed with flavour. The coating is sticky and sweet with a bit of heat, and is very reminiscent to ginger beef (to me), just without all the deep frying. I healthified ours a bit by using maple syrup instead of brown sugar. We made it with brown sugar the first time but swapped it with maple syrup the next, and we couldn’t tell the difference. Feel free to use whichever you prefer.
This dinner may not look like much, but trust me it’s a winner. And the fact that it can be made, from start to finish, in under 30 minutes makes it a weeknight dinner staple around here.
Korean Beef Bowl
- 1 cup uncooked brown or white rice
- 1/3 cup maple syrup (or brown sugar, packed)
- 1/4 cup soy sauce*
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red-pepper flakes
- 1/4 teaspoon ground ginger
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
Cook rice according to package directions.
Mix together syrup, soy sauce, sesame oil, red pepper flakes, and ground ginger in a small bowl. Set aside.
Brown ground beef in a non-stick skillet, set over medium-high heat. Once cooked, drain off any excess fat. Add garlic to skillet and sauté for 30-60 seconds, until fragrant. Stir in sauce and half of green onions. Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions. Serve over rice.
Makes: 4 servings
*If making gluten free, make sure to use gluten-free certified soy sauce.
Adapted from Damn Delicious. Originally from Lizzy Writes.
I had a major hankering for Philly Cheesesteaks the other day. Like, I had it in the plan for later in the week and I was counting down the days till I could actually make them. Once they were in the oven the smell almost killed me. When they were finally on the table, we unwrapped them from the foil and took our first bite. Me and James’ eyes met over the table and we sighed/grunted to each other in our bliss as we dove right back in. There’s just something about those fragrant peppers and onions, with the meaty mushrooms and stringy cheese that sits well with the soul.
I decided to keep things on the quick and healthy side with sliced cheese instead of cheese sauce. Once the cheese melts and mingles with the rest of the filling, you won’t miss the sauce. Served on whole wheat rolls, this is one cheesesteak that you can feel good about eating. Comfort food at it’s finest.
I felt like we had gone out for fast food but we were in the comfort of our own home and there was no grease on our fingers. It’s quick, flavourful and comforting, making it an ideal candidate for those nights when you just don’t feel like cooking and you’re tempted to pick up the phone and order in. With the little effort it takes to make and the delicious satisfying flavours, you will not regret making them yourself, promise.
Quick Philly Cheesesteaks
If you’re not a fan of mushrooms feel free to swap them out with another bell pepper.
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, sliced
- 8 oz. mushrooms, sliced
- salt and pepper, to taste
- 1 pound deli roast beef
- 150g sliced provolone (shredded cheddar would also be delicious)
- 6 whole wheat hoagie or panini rolls, split
Melt the butter and oil in a medium-sized skillet set over medium heat. Add onions, peppers and mushrooms. Cook, stirring often, until vegetables begin to soften. Season with salt and pepper and continue to cook just until the onions begin to brown around the edges. Split the meat equally between rolls, top evenly with cooked veggies, top with cheese. Roll each prepared sandwich tightly in foil. Bake @450ºF for 10 minutes, or until cheese has melted and sandwiches are heated through.
Leave any leftovers wrapped in foil and bake in the oven to reheat. You can also freeze them and bake from frozen, athough this will considerably lengthen the baking time.
Whew. 2012 flew by in a whirlwind. Just a little over a year ago we moved from Oslo, Norway to New York City and half a year later we moved home to Canada. No wonder I’m so tired! :P This year the holidays felt extra special and the celebrating seemed to go on and on. It was awesome! We even took a road trip to visit my husband’s family. It has all been such a blast and makes it a little harder to get back into a routine. Er, What’s that again?
3 countries. 1 year.
I’ve always been a huge fan of gyros. If we’re ever at a food court for a meal you better believe I’m headed for the gyro place. It’s the only time I ever get them because certain other people in my family are not a fan. Until now.
When I came across this recipe I figured it was worth a shot. It was so simple that I figured the worst that could happen would be that I would get all the more to myself. :) But that was not the case. They were a huge hit. So much so that I can now make gyros as often as I like, and everyone gets excited about it. They may not be the most traditional but they’ve got everything that I love about a gyro – flavour! Here’s to home cooking winning again! :D
I know it’s a little late but, Happy New Year! I hope 2013 is a year full of blessings for all of you.
Quick Beef Gyros
- 1/2 pound deli roast beef
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon zest
- pinch paprika
- 1/2 teaspoon garlic powder
- pepper, to taste (be generous!)
- 1/2 english cucumber, finely diced
- 1 cup greek yogurt
- 1/4 cup diced red onion (about 1/8 of an onion)
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- naan, pita bread or other flatbread, warmed
- 1 tomato, chopped
- crumbled feta cheese
- kalamata olives, sliced if desired
- remaining half of cucumber, chopped
Mix together Tzatziki ingredients in a small bowl. Set aside until serving.
Heat a bit of olive oil in a skillet over medium heat. Add all ingredients for the beef filling. Stir until beef is warmed through.
To serve, top pita with a generous portion of beef, tzatziki sauce and desired toppings. Serve immediately.
Adapted from The Stephens Family via Tasty Kitchen.
I’ve made many a homemade beef dip. Mostly from scratch. I’ve thrown it in the slow cooker, cooked it on the stove top, but nothing ever turned out quite right. My hubs is a huge fan of beef dip so, even though I failed, I had to keep trying. Wouldn’t you know, the simplest and easiest of recipes turned out to be just right. And, I won’t complain about that. :)
I figured this time around I’d leave the cooking of the beef to the experts and make it more of an assembly process. First you top crisp and airy ciabatta rolls with garlic, butter and cheddar cheese, broil till bubbly and then pile on the beef. Serve them alongside a spiced up beef broth and dinner is served. Easy peasy and crave-worthy delicious.
Quick French Dip Sandwiches
These make very hearty sandwiches. For smaller appetites you could easily stretch the meat to 5 or 6 sandwiches. Use your discretion according to your family’s appetites and the size of the rolls.
- 1/4 cup salted butter
- 1 garlic clove, minced
- 4 ciabatta rolls, split
- 1 cup shredded cheddar cheese
- 1 can (14.5 oz) beef broth
- salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1 pound thinly sliced deli roast beef
Melt butter in a small skillet, over medium heat. Add garlic and cook for 30-60 seconds, until softened. Place rolls on a baking sheet and brush or drizzle with garlic butter. Top with shredded cheese. Place under broiler and let bake until cheese is bubbly.
Place broth, salt, pepper and thyme in a medium-sized saucepan. Bring to a boil, lower heat and toss in roast beef. Once beef is warm remove from heat.
To serve: Remove beef from broth, place on prepared rolls. Pour broth into ramekins or bowls, to dip sandwiches.
Adapted from Taste of Home.
Hamburger Helper reminds me of my dad. When I was a kid and Dad was cooking you almost always knew it would contain ground beef. His specialty was a concoction of ground beef and cream of mushroom soup served over rice. I always looked forward to it whenever he made it and it tasted very similar to the hamburger helper that we also had occasionally. That’s what I was thinking of when I created this recipe.
It’s just as easy to throw together as the boxed stuff and the taste is very similar, but just so much better. And, just like the boxed kind this recipe receives zero points for attractiveness. But taste trumps looks right? I think it tastes just as good heated up throughout the week, as leftovers, as it does the day it’s made.
If you have someone that loves Hamburger Helper but you’d like to get them to try a healthier version, give this recipe a go. It’s a quick and hearty weeknight meal that’s sure to please the beef lovers in your family.
One-Pot Beef Stroganoff
Whole grain pasta may take longer to cook and may need slightly more water than indicated below.
- 1 pound extra-lean ground beef
- salt and pepper, to taste
- 2 beef bouillon cubes (organic if possible)
- 4 cups macaroni (or other spiral pasta)
- 1 tablespoon worcestershire sauce
Heat a large non-stick skillet over medium-high heat. Add a bit of oil, brown beef and onion; season with salt and pepper. Cook until beef is no longer pink.
Add remaining ingredients except sour cream. Bring to a boil. Lower heat, cover and simmer, stirring occasionally, for 10-12 minutes or until pasta is just cooked and water is absorbed (add additional water if necessary).
Stir in sour cream. Heat through.
Makes: 6 servings
This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.
I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I’ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn’t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else’s house and asked for the recipe, when I would make it at home, it would always come up lacking.
I’ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I’m extremely happy about this fact because it is one of my all time favourite meals.
This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.
If this chili wasn’t so filling I would probably eat the entire pot myself. It is that good.
Do you have a cooking/baking nemesis?
- 1 pound lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1.2 teaspoon dried oregano
- 2 cans (19 oz each) kidney beans
- 1 can (28 oz) diced tomatoes
- 1 cup beef broth
- 1 can (4 oz) chopped green chilies
- 1 cup corn (fresh, frozen or canned)
- shredded cheese, sour cream and corn chips, to serve
Brown the beef, onion and garlic in a large sauce pot or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.
Makes: 8 servings
Adapted from KraftCanada.