Dayrecipe Food Community

This is a crock pot or top of the stove Dutch oven recipe that’s very good the year round and simple to make. It’s really a full meal in one pot and you know how good those are. Great taste and not a lot of pots and pans to wash

SERVES: 8

INGREDIENTS:

DIRECTIONS:

1. Cut round steak into 8 large pieces if desired or work with the whole steak.

2. Mix flour with S&P and pound into steak.

3. In hot oil in Dutch oven, brown steak on both sides; add onions and brown a bit Add tomatoes and water, cover; simmer about 30 minute or until meat begins to be tender.

4. Add potatoes and carrots; simmer, covered about 25 minute Season to taste.

5. Push frozen peas down into the juices. Cook, covered, about 10 min longer or just until vegetables are tender.

FOR CROCK POT:
EARLY IN DAY:
You may skip the browning if using the crock pot, if you choose to brown it put it into the crock right after browning and do not do not cook the onions in the Dutch oven .

Add the onions and remaining ingredients, except the peas, to the crock pot and cook on low for 8 hours.

Add the peas the last 20 mins of cooking.

Active time: 15 min Start to finish: 50 min

Makes 4 servings.

INGREDIENTS

• 1(1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)
• 1 1/2tablespoons olive oil
• 2cups kosher salt
• 1tablespoon dried rosemary, crumbled
• 2teaspoons black pepper
• 1/2cup water

DIRECTIONS Preheat oven to 425°F.

Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.

Stir together salt, rosemary, pepper, and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 130°F for medium-rare, 25 to 30 minutes.

Let meat stand in roasting pan 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

Makes 6 main-course servings.

INGREDIENTS

• 3/4ounce dried shiitake mushrooms11- to 1 1/4-pound crosscut beef shank
• 3teaspoons olive oil, divided
• 1 1/2cups chopped leeks (white and pale green parts only)
• 1 1/2cups chopped peeled parsnips
• 1cup chopped celery
• 4garlic cloves, minced
• 7cups hot water
• 1141/2-ounce can diced tomatoes in juice
• 1/2cup pearl barley
• 1teaspoon salt
• 1/4teaspoon ground black pepper6ounces green beans, trimmed, cut into 1/2-inch pieces

DIRECTIONS Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 30 minutes. Drain. Cut off stems; discard. Slice mushroom caps; transfer to 6-quart slow cooker.

Sprinkle beef with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to slow cooker. Add remaining oil to same skillet. Add leeks, parsnips, celery, and garlic; sauté 5 minutes. Transfer mixture to slow cooker. Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.

Remove meat from slow cooker; cool slightly. Discard bone and fat. Shred meat; return to slow cooker. Add green beans. Cover; cook until beans are tender, about 20 minutes. Season with salt and pepper.

Ladle soup into bowls and serve.

This lovely large wraps takes only 20 minutes to prepare and makes a great dinner.

The textures in this treat are great; hot meat, warm bread and crisp cold vegetables and fruit.

Best of all you can use the barbeque or the oven.

This sandwich is so tasty that it is hard to believe how good it is for you, four of the food groups are represented vegetables, fruit, grains and meat and all in moderation.

I have submitted two versions of this sandwich, his and hers for your enjoyment!

Serves 2

INGREDIENTS:

• 4 skewers frozen seasoned beef kabobs (Angus – President Choice)
• 1 package Indian Naan Bread (you may substitute with Greek pita or other flatbread)
• 2 tbsp ranch dressing (Renee’s)
• 1 large tomato, sliced and halved
• 1 small sweet vidallia onion, thinly sliced
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 2 romaine lettuce leaves, whole
• 1/3 cup fresh pineapple, thinly sliced
• 1/8 cup cilantro thinly sliced optional
• ½ sweet orange pepper, thinly sliced
  (optional)
• 2 hot peppers, sliced, marinated (optional)

DIRECTIONS:

1. Barbeque or bake the beef kabobs as directed on box.
2. The nana bread can be heated on top of the barbeque or in the oven for about 2 – 3 minutes, then wrap in tin foil to keep warm.
3. Prepare the pineapple and vegetables and set aside until ready to assemble.
4. Season the onion, tomatoes and orange pepper slices with the sea salt and ground black pepper.
5. When ready to assemble the sandwich, divide the ranch dressing between the two naans breads.
6. Spread the dressing in the middle of the naan bread.
7. His – On top of the prepared naan bread add the tomatoes, onions and beef kabobs.
8. Roll the wrap towards you like a cinnamon roll and secure with 3 tooth picks.
9. Hers – To the prepared naan bread add the tomatoes, onions, sweet pepper slices, pineapple slices, hot peppers, beef kabobs and cilantro.
10. Roll the wrap towards you like a cinnamon roll and partially wrap in either wax paper or paper towels.

TIPS:

1. This sandwich comes together very quickly, if you have prepared your ingredients ahead of time.
2. Cut your fruit, vegetables, hot peppers and cilantro while the beef kabobs are cooking.

This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of “extra old” fine brandy (though there is none in the recipe). Many versions of this sauce exist, but they all include dried scallops (sometimes called conpoy), an ingredient highly prized in Chinese cooking for its flavor and texture, and costly Chinese Yunnan ham, which is unavailable in the U.S.

Active time: 45 min Start to finish: 1 3/4 hr

Makes 6 main-course servings.

INGREDIENTS

• for xo sauce
• 2tablespoons small dried shrimp* (1/4 oz)
• 1cup water
• 1/4cup dried scallops* (about 10; each 1 inch wide)
• 1/2cup peanut oil
• 1/4cup finely minced onion (1/2 small)
• 3garlic cloves, finely minced (1 tablespoon)
• 1teaspoon minced fresh hot red chile including seeds
• 2tablespoons minced virginia ham (preferably smithfield) or fine-quality prosciutto (1/2 oz)
• 1/4teaspoon black pepperfor beef and snow peas
• 1lb sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded
• 2tablespoons chinese rice wine or medium-dry sherry
• 2tablespoons soy sauce
• 1teaspoon cornstarch
• 1teaspoon sugar
• 1/4teaspoon black pepper
• 2tablespoons peanut oil
• 1/2lb snow peas, trimmed and strings discardedspecial equipment:a 14-inch wok
• accompaniment:steamed white rice

DIRECTIONS Make sauce:
Cover dried shrimp with boiling-hot water in a small bowl and soak 1 hour.

Bring 1 cup water to a boil in a 1-quart heavy saucepan and add dried scallops (scallops should be completely submerged). Remove from heat and soak 15 minutes. Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid. Transfer scallops to a bowl with a slotted spoon, reserving cooking liquid. Shred scallops into “threads” with a fork or your fingers, discarding abductor muscle (abductor will remain solid but scallop meat shreds easily).

Drain shrimp, discarding any blemished or dark pieces, and chop very finely.

Heat wok over moderate heat, then add oil, swirling to coat, and heat until hot but not smoking. Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.

Add shrimp, scallops, ham, and black pepper and cook, stirring occasionally, 3 minutes. Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes. Transfer sauce to a bowl and cool. Wipe wok clean.

Make beef and snow peas:
Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes.

Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef.

Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute.

Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute.

Cooks’ note:
A 12-inch heavy skillet can be substituted for the wok. When making XO sauce, reduce heat to moderately low after adding onion, garlic, and chile to skillet and cook, stirring constantly, only 1 minute. Also, cook shrimp mixture, stirring constantly, only 1 minute. Add reserved scallop liquid and simmer over moderate heat until slightly darkened and most of liquid is evaporated (leaving only oil), about 2 minutes. When cooking beef and snow peas, beef will take about 2 minutes (per batch) to brown in skillet.

*Available at Kam Man Food Products (212-571-0330).