Steak and [Sweet] Potatoes

image thanks to this site, not an image of our dinner - but similar, yes

 I got home from my long run yesterday and thought I was going to die.  Getting old stinks. In my twenties, I could run a marathon without taking a single drink nor eating any food during the race. Now, I need to bring water with me if I run more than 4 hours, I dehydrate that quickly. And more than 6 miles on the road, I really should bring food with me. I've never been a goo person, so I am trying to find ways to get back to where I can run further without food.  I'm OK bringing my camelback for water, but eating isn't really something I'd like to do.

So when I got home and was wondering if I should call family to say my last goodbyes, I googled recommended running diets, and found the same thing on many of the lists - sweet potatoes.  If you watched the 2008 or 2012 Summer Olympics, you know that the Jamaican runners claim the secret of their success is yams.  While sweet potatoes and yams are different things, I figure I'll give it a try. So this week, before the Ragnar I am running in Zions National Park this weekend, I'm experimenting with sweet potato recipes.

I was also craving steak after my run, so I found a new marinade recipe online and a sweet potato recipe in my new Gwyneth Paltrow cookbook for dinner tonight. First, the steak:

I bought four steaks from Costco. I don't have a super great butcher near me, so I hoped theirs would be OK. I made the marinade the night before so that the flavors would blend well before using on the meat. I used my tenderizing hammer before marinating.  I added the marinade this morning and marinated for 8-9 hours before grilling.  I pulled the steaks out of the fridge about 30 minutes before grilling and hammered them out again, and let them sit in the marinade for 30 minutes at room temperature before cooking. The temperature on my grill was between 475 and 500 degrees. I cooked them for 8 minutes on each side (they were thick steaks). There was a nice pink in the middle, but I'd say they were medium well. They were nice and juicy and tender.  Oh, the marinade. Here's the recipe:

2/3 c soy sauce (gluten free, if needed
1 c olive oil
2/3 c fresh lemon juice (I think I used 5 lemons)
1/2 c Worcestershire sauce
3 T garlic powder
6 T dried basil
3 T dried parsley flakes
2 t ground white pepper
1/2 hot pepper sauce (I used Sriracha hot chili sauce)
2 t dried garlic (I used dried sliced garlic that I have)

The recipe (found here) says to add it all to a blender and mix it up.  I think that is a good idea if you are making the marinade right before using, to blend the flavors well.  I didn't blend mine. Like I said, I mixed it together the night before and refrigerated the sauce. I added the sauce to the steaks, tenderized steaks, in a gallon Ziploc and put them back in the fridge for 8 hours.

Now, to the potatoes.  I actually prepared the potatoes, and put them in the oven. The cook time is 45 minutes. So I put them in the oven, and waited 15 minutes. I then went out back to turn on the grill and let it warm up for 15 minutes.  Then I put the steaks on the grill cook, 8 minutes eat side. I found the potatoes were done after about 35 minutes though, so I turned off the oven but kept the potatoes in the oven until we ate.

Recipe:

Roasted Sweet Potatoes with Spices from My Father's Daughter by Gwyneth Paltrow (my changes in italics)

2 medium sweet potatoes (she recommends peeled, I just washed well and sliced with them on.  She recommends 1/3" slices, I used my adjustable slicer with my safety gloves purchased after an accident involving the upper corner of my thumb earlier this year. I used the 3.0 setting for the thickest slices it makes. 
1/3 c Vermont maple syrup
2 T vegetable oil
1/4 t ground cinnamon
1/8 t ground cloves
1 large orange I didn't have an orange in the fridge, out of season, so I used 1/2 c OJ
1 star anise I didn't have this, so not sure of the taste it will add in this recipe

 Preheat oven to 375.
Line casserole dish with parchment paper.
Slice potatoes. Lay potato slices out in baking dish. Because I sliced more thinly, I just used an 8x8 corning with a lid, lined with parchment.
Mix the sauce ingredients together.  If using thick slices, pour sauce over slices.  I added half my thin slices to the sauce, stirred well to coat all the slices, and then put those slices in my baking dish and repeated with the other half.  I then poured the extra sauce atop and covered.
Bake at 375 for 45 minutes.  My thin slices were done by the time I checked them at  35 minutes - so check your thick slices too.

 Enjoy.

Italian Tortellini Soup

I've posted a Tortellini recipe in the past - but it was more of a stew, quite a bit thicker, while this one is definitely a savory soup.  This one may trump all however.  I'm in LOVE with this soup.  Pretty sure I ate it for a week straight after I made it; not only because it makes a lot, but I really loved it!  Perfect for our cold winter days ahead.  I challenge you to cook up a savory pot of this yumminess . . .

Also, this soup would be fabulous with this Macaroni Grill bread.

(Recipe from Jamie Cooks It Up!)

ingredients
1 lb hamburger
1 1/2 t minced garlic
1 onion
salt and pepper
3  14.5 oz cans Italian Stewed Tomatoes
1  8 oz can tomato sauce
1  6 oz can tomato paste
8 C water
8 t beef bullion
1 green pepper, chopped
1 C carrots, chopped
1 C fresh or frozen green beans, chopped
1 can kidney beans
1 C zucchini, chopped
salt and pepper
1 pk. Good Seasoning Italian Dressing mix
1 can tomato soup
1 20 oz pkg Cheese Tortellini (I used the refrigerated kind, but you can easily use dried. Costco has a good deal on refrigerated kind for $10)

instructions
1. Brown your hamburger in a large skillet with the onion, garlic and a bit of salt and pepper.


2. Put the canned tomatoes in a blender and blend them up nice and lovely like. Just for 30 seconds or so.

3. Put the meat mixture, blended tomatoes and all other ingredients BUT THE TORTELLINI and TOMATO SOUP into a large soup pot. Bring it to a boil then reduce the heat and let the soup simmer for about 20 minutes. I like to leave the lid partially on. Less to clean up, and it keeps the heat some what trapped.

4. In a separate medium sized sauce pan cook the tortellini according to package directions. Be sure not to over cook it. When it's done drain the water from the tortellini and add it to the large soup pot.

5. Stir in the tomato soup and let it simmer for just 5 more minutes.
 
Yields: 12 servings (lots of leftovers!  Have some people over for dinner, or freeze half)

Tatertot Casserole {+ Red Flame Seasoning}

I revamped a recipe from a Foxboro Ward cookbook and made it my own. This casserole is super easy to make, and a good stand-alone meal with a piece of bread to dab it up with. I think this is a good husband dish for all those meat-and-potato] fellas out there.

ingredients
tatertots (how much is up to you)
red potatoes, quartered (how much is up to you)
can of green beans
1 lb ground beef, seasoned (I suggest Red Flame Seasoning Salt)
1 can cream of mushroom soup
minced onion (I use the dry minced onion - how much is up to you)
1.5 cups cheddar cheese

instructions
Brown ground beef in a large skillet with onions, add desired seasonings. Combine the rest of the ingredients in with the browned beef. Stir to mix, then heat. Spoon entire heated mixture into a 9x13 pan. Top with cheddar cheese. Cook for 45 minutes at 375 degrees.

{Red Flame Seasoning Salt}
I got this new seasoning salt by Red Flame that is my new favorite thing, so I have to share. I loooove this seasoning. I just barely got it but have used it on three dinners already. I mixed it in with my spaghetti sauce a few nights ago (it did wonders for it), used about 1 Tbsp on my Goulash last night . . . Y-U-M-M-Y, then of course, used it with my tasty Tatertot Casserole. You can purchase this amazing seasoning salt through Staci Jackson (one of our cooks!) for cheap cheap. Everyone needs this in their spice cupboard. Love it. Thanks Staci!!

(I'll have Staci post more about it just in case you're interested.)

Easy Goulash

Thanks Lisa for this recipe! My family loved this easy, nothing-to-it dish called Goulash. Many of you may have your own Goulash recipe. This one is pretty straight forward and easy. I wanted to add things to it, but my husband wouldn't let me. And in the end my family yummed it up. But out of curiosity: how do you make your Goulash?

ingredients
elbow macaroni
ground beef
can of diced tomatoes
can of corn
ketchup

I wasn't given amounts, so I just did as much as I felt necessary when I made it.

instructions
Brown meat while cooking elbow macaroni. Combine cooked meat and macaroni, then add in rest of ingredients. Add ketchup to flavor.

Easy Mexican Casserole

Sorry, no picture here. We gobbled this down before I could take one, but I really wanted to post it. So here it is. It's super yummy and easy!

ingredients
1 pound lean ground beef
2 cups salsa
1 (16 oz) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 oz) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese

instructions
1. Preheat oven to 350.

2. In a large skillet over med-high heat, cook beef until no longer pink. Stir in salsa, reduce heat, simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

3. Spray a 9x13 baking dish with no-stick spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onions and tomato over sour cream. Top with cheddar cheese.

4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Taco Ring

This is a Pampered Chef's recipe, but I tweaked it a tiny bit. To see the original recipe you can go here.

Ingredients:

1 lb. ground beef
1\4 cup ketchup
1 cup salsa
1-2 cups cheese
1 tomato, diced
olives (optional)
2 tubes refrigerated crescent rolls
Parmesan Cheese

How To:

Cook your ground beef in a large skillet until no longer pink. (I added a little pepper to my beef.)
Add your ketchup and stir until coated (you may need a little more until it is entirely coated)
Add your salsa (again, add more or less according your preference) and grated cheese.
Let the mixture melt together on low heat for about ten minutes.
{make sure the cheese is almost all the way melted together, it is better if it is a little gooey}

Meanwhile, open crescent rolls and arrange triangles in a circle onto a cooking stone (or a round pizza pan) with the wide ends overlapping in the center and the points toward the outside.

Take your beef mixture and put a spoonful or so of the beef onto the widest end of the triangle.

Sprinkle tomatoes, extra cheese and olives over the mixture, and then take the points of the triangles and pull over and tuck under the wide end toward the center of the ring.

Pour a light coating of parmesan cheese over the ring right before baking.

375 for 20-25 minutes, or until golden brown.

This is yummy with extra salsa, guacamole and sour cream to dip it in.

The ketchup part might throw you off a bit, but I promise, it is so, so good!

lasagna rollups.

this recipe takes a little time, but it's so worth it!

ingredients:
1/2 lb lean ground beef
1/4 cup chopped onion
1 jar {14 oz} tomato pasta sauce
1 egg
3/4 cup ricotta cheese {i used reduced fat}
2 Tbsp grated Parmesan cheese
2 tsp dried oregano
1 1/4 cups shredded mozzarella cheese {5 oz}
4 lasagna noodles {the recipe calls for frozen precooked noodles, but i just cooked mine the old-fashioned way}
1 cup fresh baby spinach leaves, washed, stems removed

directions:
heat oven to 350. in a skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. stir in 1/2 cup of the pasta sauce. remove from heat. spread 3 tbsp of remaining pasta sauce in bottom of square glass baking dish.

beat egg in medium bowl. add ricotta, Parmesan, oregano, and 3/4 cup of the mozzarella; mix well. spread 1/4 each of ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle. loosely roll each noodle; place seam side down in baking dish. top rollups with remaining sauce. cover with foil.

bake 30-40 minutes, until bubbly and hot. remove foil; sprinkle with remaining mozzarella. bake 2-4 minutes longer to melt the cheese. let stand 5 minutes before serving.

note:
the recipe says it serves 2 {2 rolls each} and it has a whopping 985 calories per serving! i ate one roll with a green salad on the side. i think the recipe easily serves 4.

Thursday at Gina's

Thursday at Gina's house--well, Gina's Primary Teacher Improvement Dinner---brought delicious French Dip roast beef sandwiches and this potluck perfect salad that I love.

ingredients

sliced roast beef (we used already cooked roast beef fresh from the deli)

sandwich rolls (we used Costco's Sandwich Rolls...mmmmm.)

Au Ju sauce (1 packet/per pound of roast beef)

instructions

Mix Au Ju packet with water (amount given on packet) directly in crockpot. Add roast beef to Au Ju sauce. Turn crockpot on low for 3-5 hours (no cooking needed if you bought it cooked--low for 8 hours for uncooked beef).

Pull meat out with tongs and layer on a toasted sandwich roll. Use Au Ju sauce to dip roast beef sandwich in.

friday at ariel's

tonight i tried a new recipe and it turned out very yummy.

ingredients:

2 slices bacon, chopped

1 small onion, chopped

1 lb lean ground beef

1/2 cup pitted kalamata olives

1 can {14 oz} italian-style canned tomatoes, drained

1 can {8 oz} tomato sauce

1 tsp dried oregano leaves

1/2 tsp salt

crumbled feta cheese to top {if you're not a fan of feta, you could use parmesan or mozzarella}

directions:

in a 12-inch skillet, cook bacon and onion over medium heat until bacon is crisp, stirring frequently. add beef. cook until beef is thoroughly cooked, stirring occasionally; drain. stir in olives, tomatoes, tomato sauce, oregano and salt. reduce heat to medium-low. simmer 10 minutes, stirring occasionally, until hot. serve over cooked pasta; sprinkle cheese over top.

perfect side:

a simple green salad with cucumbers, tomatoes, and vinaigrette dressing.

Wednesday at Gina's

Wednesday brought marvelous mini meatloaves, steamed, cheesy broccoli and Betty Crocker's scalloped potatoes.

My marvelous mini meatloaf is a fave in our home. What I love most about it is the texture and seasoning. It's just the right amount of crunch coupled with it's own marvelous flavor....no ketchup needed here! To find the recipe click here, it was the very FIRST recipe on Eat Your Veggies, Peas!

All Day Beef Stew

ingredients:
1 can cream of mushroom
1 can tomato soup
1 packet dried onion soup mix
1 lb beef stew meat (cut up already)
potatoes, peeled & cubed (about 4-5, give or take)
carrots (as much as you like)
celery (as much as you like)
anything else you like in stews

instructions:
add all ingredients in slow-cooker. mix well. cook on low for 8 hours, or on high for 5 hours. serve with hot yummy rolls (i do rhodes rolls)!

time: prep--15 minutes, cook--low 8 hours OR high 5 hours
serves: 4-6 (great as left-overs)

tamale pie.

this was one of my favorite meals growing up... and i still love it! basically it's a mexican shepherds pie.

ingredients:
1 lb ground beef
1 cup chopped onion
1 green pepper, chopped
2 8oz cans tomato sauce
1 can corn, drained
1-2 ripe olives, sliced {optional}
1 clove garlic, minced
1 tbsp sugar
1 tsp salt
2-3 tsp chili powder
dash pepper
6 oz cheese
3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1 tbsp butter

directions:
cook meat, onion, and green pepper in a large skillet until meat is brown and vegetables are tender. stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. simmer 20-25 minutes, until thick. add cheese. remove from heat and stir until cheese is melted. put into a square, glass baking dish.

on stovetop, stir cornmeal & salt into cold water in a saucepan. cook, stirring constantly, until thick. add butter. mix well. spoon over meat mixture and spread evenly. bake at 375 for 40 minutes. {this usually boils over, so you might want to put a sheet of tin foil under it.} serve with sour cream and cheese.

Crockpot Sweet and Sour Meatballs

This recipe is hands down one of my favorite things to make. It's delicious and because it's cooked in the crockpot it is easy too!

Ingredients
1/4 c. ketchup
3/4 c. brown sugar, packed
1/4 c. worcestershire sauce
1/8 c. lemon juice
4 (8oz.) cans tomato sauce
Meatballs: You can either use frozen or see the recipe below to make your own!

Combine all ingredients in the crockpot and cook on low for 6-8 hours, or on high for 4 hours. Serve over rice!

Homemade Meatballs
1 lb. hamburger
1/2 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. chopped parsley

Mix all of the ingredients by hand in a large bowl. Shape into one inch balls (or use a cookie scoop like I do) and drop into sauce in the crockpot.

Enjoy!

Time: 10 min
Serves: 4

Beef & Broccoli Stir Fry

1/2 lb. beef steak
1 T. cornstarch
4 T. soy sauce
1 tsp. sugar
1 tsp. ginger
1 clove garlic, minced
1 lb broccoli
1 1/4 c. water
4 tsp. cornstarch
3 T. vegetable oil
1 onion, chunked
1/2 c. sliced carrots

Cut beef into thin slices. Combine sugar, ginger and garlic with 1 T. of soy sauce and 1 T. cornstarch. Then add raw beef. Let stand 15 min. Cut veggies lengthwise. Combine water, 4 tsp. cornstarch and 3 T. soy sauce; set aside. Heat oil. Add beef and stir fry for 1-2 min. Add veggies; stir fry 4 min. Add soy sauce mixture. Cook and stir until mixture boils and thickens. Serve over hot cooked rice.

Time: 30 minutes
Serves: 4
_____________________________________

**Does anyone know a trick to getting the slices of beef extra tender?? That's the only thing I would change about this recipe: the tenderness of the beef. Would using a meat tenderizer do the trick or marinating? I dunno, any thoughts?

Taco Soup

Who doesn't love taco soup? I'm sure we all have some kind of a recipe for this scrumptious Mexican classic, but if not or you're looking for a new one (dare I say better?) . . . here ya go. This is our version.

Ingredients:

1 lb ground beef
1 packet taco seasoning

1 can corn

1 can kidney beans
1 can black beans
1 can stewed tomatoes, Mexican style (a can of diced tomatoes can work too)

Toppings:

fritos

cheese

sour cream

Instructions:

In a deep skillet, brown the beef. Add all other ingredients. Let simmer for at least 20 minutes. Top with toppings. Eat. :)

Prep: 10 min + Cooking: 20 min = 30 min
Serves: 4-6

Koren BBQ Beef

Ingredients:

3-4 lbs. thinly sliced beef (slightly thicker than lunch meat)
1/2 cup soy sauce
3 T sesame oil
4 T sesame seeds, toasted
1 1/2 T beef bouillon
1 cup green onions, sliced
2 T garlic, chopped
1 T garlic powder
2 T sugar
1/2 cup water

Instructions:

Mix everything except the beef in a mixing bowl. Make sure the sugar and beef bullion have a chance to dissolve. Mix in the meat and marinate for at least 2 hours. On a medium high heat, cook the strips of beef on an outdoor grill (or broil in oven on a cookie sheet covered with tin foil).

Serve with rice and veggies.

Serves: 4-6 (depends on how much meat you use)
Time: marinading time + cooking time = about 2 hrs and 30 min

*this recipe belongs to Ashley Jensen, who submitted it in the 2007 Foxboro First Ward Cookbook. Thanks Ashley!

Asian Beef and Brocolli

Sorry I don't have a pic..but this is a good recipe so I thought I would post it anyway

1lb. Petite Sirloin Steak
2pkg. Oriental ramen noodles (broken up)
1 1/2 tsp. cornstarch dissolve in 1/2 cup water
2 Tbsp. Vegetable oil
1/2lb. fresh broccoli
2 med carrots

Start off by cutting your beef into thin strips not too long you want them to be bite size. Then combine ramen seasoning with the cornstarch water mixture. Add this to your beef and stir..then set aside. Use 1T. oil to stir fry your veges for about 1 minute. Then add your noddles and 1 1/2 cup water, and bring to a boil. Simmer for 3-5 minutes then remove. Add your remaining oil, drain your beef from the mixture and brown it in the oil. Then add together with your veges and noodles.

This is served great by itself or with Fried Rice. Check back for a great Chicken Fried Rice recipe.

sweet chili

This is a family recipe; it's a really yummy chili that has my most fave ingredient: sugar. And, again, this recipe is pretty easy....it just requires some time to simmer.

The great thing about this chili is it makes for a great next-day-lunch item. We like to eat it with cheese sprinkled on top and tortilla chips...not exactly the most healthy choice of toppings, but it's dang good. :) Enjoy!

Ingredients

2 lbs ground beef (I've used just one pound before, and it works just as well)
1/2 chopped onion
1 can diced tomatoes
2 sm. cans tomato sauce (or I sometimes use 3/4 of a reg. size can)
1 can kidney beans
2-3 Tbs chili powder
2 Tbs sugar (yum!)
1 med. can mild green chilies (or less if you're not a fan)
1 can chili beans
a touch of cumin and oregano

Instructions:

Brown beef with onion in large pot. Add rest of ingredients. Simmer for about an hour.


Serves: 5+ (or 2 and have the rest for left-overs!)
Time: 1 hour 20 min (or you can cheat, like me, and simmer for only 30 min.)

**TIP: If you have several recipes that call for onion...consider buying diced onions in the freezer section of your local grocer. Beats cutting that nasty stuff up yourself every time and trying to keep it fresh until your next use. (In fact, I do the same with green peppers, peas, carrots, and broccoli)

sweet-n-sour meatballs

So obviously I'm all about fast-n-easy...and these fabulous meatballs are no exception. I decided to go against the grain and take a picture of the cooking in process. :) These are super good, and super easy.

Ingredients

1/3 - 1/2 package of frozen meatballs (I dunno, like 15-20 meatballs?)
1 can pineapple (chunks or diced)
1 green pepper, sliced
1/2 cup BBQ sauce
2 cups rice

Instructions:

Cook meatballs according to package (you're basically just warming them up and browning), add pineapple (with it's juice!), green peppers and BBQ sauce. Serve over rice.

Serves: about 4
Time: about 20 minutes

*TIPS: You can thicken the sauce by adding some cornstarch. And I buy my meatballs at Walmart in their frozen section, the "Homestyle" kind.

marvelous mini meatloaves

okay so it doesn't look marvelous...but i promise they're delectable! this is my favorite meatloaf recipe i've come across. and sooooo easy.

Ingredients:

1 lb ground beef
1 pkg (6 oz) stove top stuffing mix
1 cup water
1 tsp garlic powder
3/4 cup bbq sauce
3/4 cup shredded cheese

Instructions:

Preheat oven tp 375 degrees. Mix meat, stuffing mix, water, and garlic powder until well blended. Press into 12 muffin cups sprayed with non-stick cooking spray; make an indention in the center of each with spoon. Spoon bbq sauce into center of each meatloaf. Bake 30 minutes or until meat is cooked through. Top with cheese, continue baking until cheese is melted.

Serves: 6
Time to make: about 40 minutes total