Creamy Mushroom Rigatoni with Beef

For you pasta lovers that are looking for a healthier option this is a great option.  Moe loved it and couldn't believe that I didn't use any butter in the sauce.  It thickens into a wonderful cream sauce that is full of flavor from the crimini mushrooms with a small bite from the cayenne pepper.  The edamame is a nice addition as it adds a crunch to the dish to offset the mushrooms and pasta.  This dish was quick and easy and that is perfect for a mid week meal. 

Creamy Mushroom Rigatoni with Beef
Source:  Miss J Original
Serves:  4 servings

3/4 lb Rigatoni
1/2 lb beef sirloin
8 crimini mushrooms (or baby portabella)
1 handful of spinach, uncooked
1 roasted red pepper, cut in long strips
1/2 cup chopped onion
2 garlic cloves
1/2 tsp cayenne pepper
1 1/2 cups fat free milk
1 cup edamame, cooked (shells removed)
2 tablespoons flour
1/2 cup white wine, dry
1 tablespoon Parmesan cheese
salt and pepper
olive oil

Cook rigatoni according to packaging (al dente).  Once done, remove and rinse with cold water and set aside.  Chop onions and garlic and slice mushrooms. 

Remove edamame from shells (unless you bought it frozen with the shells already removed).

Add olive oil to a three inch deep large saucepan.  Cook onions until translucent.  While onions are cooking, slice sirloin into thins slices about 2 inches long and a 1/4 inch thick. Add garlic to the pan stirring frequently to avoid burning.  Cook garlic for one minute and then push garlic and onions to the perimeter of the pan.  Add steak to the middle of pan and sear on both sides until cooked (medium doneness).  This should take approximately 4-5 minutes (2 minutes on each side).  Remove from pan.  In the remaining juices from the steak, add mushrooms and wine.  Cook until wine has been reduced and mushrooms are softened.  While mushrooms cook, whisk together milk, cayenne pepper, and flour in a separate bowl until mixed well. 

Add milk mixture to the mushrooms.  Reduce heat to low and allow mixture to thicken.  Once thickened ad roasted red peppers, edamame, and spinach to the pan.  Stir while new ingredients heat up.  Toss in steak and cooked pasta and mix well.

  Once pasta is thoroughly heated, remove and serve with Parmesan cheese sprinkled on top.

Ratings:
Miss J, 8.5 out of 10
Moe, 9 out of 10

- Miss J

Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach

Christmas this year was very different for Moe and I.  It is the first one where we haven't been with our extended family.  Since Moe was working, I decided to fill my Christmas day with something I love...cooking.  We invited one of Matt's co-interns and his wife over as they were stuck without family for the holidays as well.  They are such wonderful company and we always have a blast with them so it was a perfect way to cheer us up and spend Christmas.  For dinner, I prepared a stuffed flank steak, green bean casserole, and smashed potatoes.  I was able to do a lot of the work ahead so I wasn't having to fuss too much in the kitchen while our company was over.  The steak turned out perfectly as parts of it were more on the rare side and others were more medium to medium well so everyone was happy!

Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach
Source:  Modified from No Peanuts. No Cilantro. and tasteofhome.com
Serves:  4 servings

1 1/2 lbs of flank steak
1 block of boursin cheese, garlic and herb
1-2 cup of roasted red pepper, roughly chopped
2 cups fresh baby spinach
basil pesto
1 cup white wine
1 shallot
1 tablespoon of butter

Butterfly the flank steak.  Here are directions on how to butterfly a flank steak.  Lay flank steak out on a flat surface and cover with a layer of plastic wrap.  With a meat mallet, flatten and even out the flank steak.  Season with salt and pepper. 

Mix together boursin cheese and chopped roasted red pepper. 

Apply a layer of cheese mixture on top of the steak.  Followed by a layer of basil pesto and spinach.  Roll steak tightly along the grain.  Tie off with cooking twine to hold roll in place. 

Preheat oven to 400 degrees.  In a cast iron skillet (or a non stick pan if cast iron is not available), heat 1 tablespoon of butter.  Add 1 shallot diced finely to the skillet.  Cook for 1 minute then add 1 cup of white wine.  Allow wine to reduce and alcohol to burn out.  Add flank steak roll to the pan and brown on all sides. Transfer the pan to the oven and cook for about 15 minutes or until desired doneness.

Rare 120-125 degrees F
Medium Rare 130-135 degrees F
Medium 140-145 degrees F
Medium Well 150 - 155 degrees F
Well Done 160 degrees F
Source:  whatscookingamerica.net

Remove meat from the oven and cover with a foil tent.  Meat should rest for 5-10 minutes before serving.  Cut into 1/2 inch rounds using an electric knife (or an extremely sharp knife). 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Pot Roast Recipe by the Parsley Thief

My little sister, Jenna, was looking for a good recipe for a pot roast in a slow cooker.  So many roasts require a dutch oven which I have yet to acquire in my life so sometimes its hard to find a recipe. I have made many pot roasts but have never really documented my recipe and thought I'd take the easy way out for tonight.  I will have to add this to my list, but until then, I thought I'd point Jen to a trustworthy recipe by the Parsley Thief.  I have yet to make something that I don't like so I have confidence that it will be a good one!
Parsley Thief - Pot Roast

If anyone else has a good recipe, let us know.  I am always looking to expand my collection!

- Miss J

A Halloween Tradition - Beef and Butternut Chili

As I have gotten older, I have found each year I dislike Halloween more and more.  I think if I had a kid, it would be different, but for now, the idea of dressing up in some skanky costume and freezing my ass off all night doesn't sound like a fun time.  Central West End, the area we live, has a famous Halloween party each year in which the streets shut down and there is a stage set up with lights, music, and of course, lots and lots of alcohol.  People pretty much just get shit boxed and prance around in their costumes.  Moe and I went to a bar to watch the OSU game, but were able to witness the "Halloweeners" having a grand old time as we walked to and from the bar.  To give you an idea, we were accompanied home by a guy dressed as a drill sergeant in full army gear.  He was in a dead sprint up and down the street while laying on his whistle with pure intensity with every stride.  The best part is, he was 100% by himself performing this act :)  I have to say, as much as I don't like this holiday, I am always pleasantly surprised by the dedication and creativity that occurs on Halloween.

Since I love cooking, I thought it might be fun to start a tradition of cooking chili on Halloween.  Since cooking is something that I enjoy doing, I am trying to transition the holiday into something more fun.  I normally go with my mom's standard, Super Duper Chili recipe, but I thought that it would be fun to try something new.  I was reading Jaime's blog a few weeks ago, and laughed when she made the comment "everyone thinks their chili is the best".  This is 100% true as the first thing I thought of was why on earth would I make her chili when mine is so good!  With this is mind, I have decided to branch out.  In the spirit of fall (and my secret love of butternut squash), I decided to go with a Beef and Butternut Chili. Bon Appetit!

Beef and Butternut Chili
Source:  Modified from Cooking Light, November 2011

2 tablespoons of olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1/2 inch cubes
salt and pepper
1 1/2 cups of chopped onion
1/2 cup chopped bell pepper (preferably green, but I used orange because that's all I had)
2 tablespoons tomato paste
1 tablespoon minced fresh garlic (approximately 2 smaller cloves)
2 teaspoons diced jalapeno pepper
2/3 cup of dry red wine
1 1/2 teaspoon ground ancho chile pepper (less if you don't like spciy foods)
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (less if you don't like spciy foods)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 cans (14 ounces each) of diced tomatoes, undrained
1 can (15 ounces) no salt added kidney beans, rinsed and drained
2 cups (1/2 inch) cubed and peeled butternut squash (frozen works as well)
1 cup coarsely chopped carrots
1/2 cup of apple cider (optional)
6 tablespoons reduced fat sour cream
2 tablespoons fresh cilantro leaves (or cilantro pesto)

Heat a large stock pot (or dutch oven) over medium - high heat.  Add 1 teaspoon of olive oil to the bottom of the pan.  Season beef with salt and pepper and add to the stock pot.  With long tongs, saute the beef for 8 minutes until brown on all sides.  Be careful to not let it sit unattended as it will burn quickly.  Remove beef from pan and set aside (including the juices from the meat).  Add another tablespoon of olive oil to the stock pot.  Add onions and bell peppers and saute for 3 minutes or until onions are translucent. 

Add tomato paste, garlic, and diced jalapeno.  Saute for another 2 minutes on medium high.  Add wine and bring to a boil.  You will need to scrap the pan while cooking for 2 more minutes.  Add the beef back into the pan.  Add ancho chile pepper and the next 7 ingredients (through kidney beans).  Bring to a boil. 

Cover the stock pot and reduce heat to medium - low.  Simmer for 1 hour (stirring occasionally to make sure pan is not burning).  Be CAREFUL when you open the stock pot as the steam is very hot (I have a burn on my arm to prove it)!  After an hour, add butternut squash and carrots.  If you like your chili thinner, add apple cider.  Mix well and cover again.  Simmer for another hour until beef is tender.  Ladle 1 and 1/3 cups of chili into 6 bowls.  Serve immediately with 1 tablespoon of sour cream and 1 teaspoon of cilantro (or cilantro pesto which I bought at Whole Foods). 

Ratings
Miss J, 10 out of 10 - absolutely loved this recipe!
Moe,  hates chili so he doesn't get to vote on this!

- Miss J

Grilled Polenta with Mushrooms and Sausage

I had left over polenta and decided since we were having grill night we might as well use it up.  We threw them on the grill with some steak and topped it with a mushroom mixture that I had made in the skillet earlier.  It is some times difficult to figure out timing when you grill especially being in an apartment where you have to run back every time you need something.  So I had sauteed the mushrooms and then wrapped them in foil to heat on the grill right before the steaks and polenta were finished.  It worked out great and might be the easiest side dish EVER!

Grilled Polenta with Mushrooms and Sausage
Source:  Miss J Original

4 oz mushrooms
1/8 tsp of oregano
5 slices of polenta
1/2 sausage (removed from casing and broken up - I used a feta spinach sausage from Whole Foods)
olive oil

On a grill save skillet, coat pan with olive oil.  place polenta slices on the pan and set aside.  In a skillet, heat a tiny bit of olive oil and throw in mushrooms.  Remove sausage from casing and breakup into little pieces before adding to the skillet.  When mushrooms start to release the moisture and soften toss in the oregano and mix well.  Once mushroom mixture and sausage is fully cooked, place in some aluminum foil. 

Heat grill.  Grill the polenta on each side until done (approximately 5 minutes). 

Set aside on the grill and keep warm until other items (we had steak) are done. Sit back and enjoy a glass of wine while the rest of the items cook.

When there is a couple minutes left, throw the aluminum foil with mushroom mixture on the grill to heat up.  Serve the mushroom mixture on top of the grilled polenta.

Skyler on patrol in case anyone has a food fumble.

- Miss J

Cocktail Meatballs

A friend of mine at work gave me this recipe last weekend.  I generally don't like meatballs because they taste like a "round" version of meatloaf.  However, this recipe's sauce is sweeter than most and is followed by a nice kick from the chili powder. 

Cocktail Meatballs
Source:  Michelle P.
Serves: 60-70 meatballs depending on size

Meatballs:
3 lbs ground beef
1 1/2 cups Quaker old-fashioned oats
1/2 cup onion (finely chopped)
3 eggs

Sauce:
1 15 oz can tomato sauce
1/2 cup ketchup
1/2 tsp salt
1/2 tsp dry mustard
1 cup brown sugar
1 cup water
1/4 tsp chili powder
1/2 tsp pepper
1 tbsp white distilled vinegar
1 tbsp worchester sauce

Mix meatball ingredients together in a mixing bowl.  Roll meatballs into small balls using your hands.  Heat a skillet on the stove and warm 1 tsp of olive oil.  Brown meatballs.  Mix the sauce and pour over meatballs.  Simmer until meatballs are fully cooked. 

Notes:   If I am in a crunch, I sometimes cheat and use frozen party or mini meatballs.  I mixed the sauce the night before and then put the frozen meatballs and sauce in a crock pot.  I let them heat up for several hours until hot and bubbly.   I then keep it on warm or low until I'm ready to serve. My friend told me to double the sauce as it is always better to have extra sauce when you are ready to serve.  I had a bit of extra sauce at the end, but I just threw it in the freezer for backup in the future.   

- Miss J

Roasted Red Peppers and Steak salad with a Balsamic Vinaigrette

For Valentine's day, Moe and I decided to cook the steak that we got from our sister-in-law.  Her family owns a farm, and the quality of the meat is always outstanding.  It had been frozen for quite awhile so I was bit nervous it wasn't going to taste very good; however, it turned out perfect! 

Roasted Red Peppers and Steak salad with a Balsamic Vinaigrette

Serves: 2
Source:  Miss J

16 oz strip steak
1/4 cup Gorgonzola crumbled cheese
a handful of pine nuts
1 red bell pepper (de-seeded and cut into quarters)
3 cups of spinach (or romaine) lettuce
1 grape vine tomato (diced in 1inch squares)
2 tablespoons of olive oil
salt and pepper

salad dressing (serves 10)
1 garlic clove
1 shallot (finely diced)
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp (plus or minus depending on desired sweetness)
pepper

Whisk together salad dressing and let sit for a half hour.  This allows the flavors to meld together while the rest of the meal is prepared. Turn on grill to high.  Once heat is roaring, reduce heat on grill to medium.  Brush steak with olive oil on both sides and lightly season with pepper.  Place steaks on the grill.  On a cast iron skillet, place the four bell pepper slices on skillet and lightly coat with olive oil.  Place bell peppers slices on the grill rack next to the steaks.  Cook on the steaks on the grill until internal temperature reads 140 -145 degrees (medium), approximately 10 minutes.  Flip the bell peppers about half way through.  Add a drizzle of the salad dressing on the bell peppers with 1 minute left to cook on grill.  Bell peppers are done when they are soft and the skin has loosened.  You do not want the skin to peel off.  If it does then the temperature is too high for the bell peppers. 

While steaks are cooking, toss spinach in salad dressing. Be sure not to use all the salad dressing as this recipe makes more salad dressing which you can keep at room temperature for up to a week. Divide the spinach across two plates.  Top with Gorgonzola cheese, tomatoes and pine nuts. When the steak and roasted red peppers are done, slice and divide up across the two salads.   Serve immediately.

Notes:  You could also cook the bell peppers in the oven at 400 degrees in an aluminum foil tent with some drizzled olive oil.  They should cook for about 10 minutes or until soft.      

- Miss J

Jo Ann's Famous Meatloaf

When I got married two years ago, my good family friend, Jo, gave me her famous meatloaf recipe.  Alot of people keep family recipes a secret; however, I am a firm believer that is ridiculous!  What fun is it to taste something amazing but not be able to get a copy of the recipe to replicate the meal?  Cooking is all about sharing so I am sharing this recipe with you all!


Jo Ann's Famous Meatloaf
Serves: 6
Source: Jo

1-1 1/2 lbs ground beef (I use ground turkey instead)
1 c. peppridge farm stuffing (dry)
1 c. milk
1-2 eggs
1/4 cup onion (chopped)
1 tsp salt
1/2 tsp. pepper

Sauce:
1/4 - 1/2 cup ketchup
3 - 4 tablespoons brown sugar
1 teaspoon of mustard (I use honey Dijon)
1/4 teaspoon nutmeg

Mix sauce and set aside.  Mix all remaining ingredients and form a loaf in the bottom of a glass baking dish or loaf pan.  Pour sauce over loaf before baking.  Bake 350 degrees for 45 minutes to 1 hour depending on individual oven.

Notes:  If I don't have peppridge farm stuffing, I sometimes use day old bread cubes. Dice 1-2 pieces of bread crumbs and leave out to dry out for approximately 1 day.  You can also bake them in the oven to dry them out if you are in a rush.  

Enjoy!

- Miss J

* Garlic Pine Nut Mashed Potato recipe to follow shortly!

 

Super Duper Chili

This is a recipe that my mother passed on to me a long time ago.  She actually entered it into a chili competition years ago.  It is one of my all time favorite chili recipes.  I generally make a whole pot and freeze half of it to heat up at a later date.  Hope you enjoy!

Serves 14
Source:  Mi madre

1 lb pork sausage (either Italian sausage or spicy sausage)
1 lb ground beef (I use ground turkey or chicken)
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa (I use ones with corn and black beans in it)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz. Velveeta cheese, cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a saucepan or soup kettle, cook sausage and beef over medium heat until no longer pink; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour for flavors to combine.

OR

Lightly brown meats and then combine all ingredients into a crock pot and cook until meat is thoroughly cooks and chili is bubbly (approximately 4 hours). I use this method when I cook as it allows more time for the flavors to meld together. If desired top with a teaspoon of low fat sour cream and a bit of cheddar cheese.

Notes:  You will want to use more or less spices depending on taste preference.  I also add a 1/2 cup of roasted corn to the chili which is not part of the original recipe. 


Ratings:
Moe, unrated as he hates beans :)
Miss J, 10 out of 10