faux foodie

Beef, Mushroom, and Kale Stroganoff
August 28, 2013, 1:24 am
Filed under: beef, favorites, main course, Sunday, weeknight

Trying to health-up a traditional comfort food. Please excuse the blurry photo!

* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, finely chopped / frozen pearl onions
* 2 cloves garlic, minced
* 1 lb beef
* 1 package of mushrooms
* 1 Tsp smoked paprika
* 1 Tbs. all-purpose flour
* 1 1/2 cup vegetable (or chicken) stock
* 1 Tbs. tomato paste
* 1 bunch chopped kale
* some white wine
* 1/2 bag egg noodles (probably 2-3 cups)
* 1 cup sour cream (or Greek yogurt)
* coarse salt and freshly ground pepper

Heat the oil in a large skillet over medium-high. Add the beef and onions and sauté. Add the garlic and mushrooms; season with the smoked paprika and a pinch of salt and pepper and wine. Sauté another 3 minutes, until the mushrooms have softened and are darker in color.

Combine tomato paste, stock, and flour. Then add to the pan. Stir to sort of dissolve the paste. Add the kale and the bay leaf; simmer 5 to 10 minutes.

In the meantime, cook the egg noodles in boiling water until it reaches al dente, maybe 5 minutes.

Add the sour cream to meat mixture and stir to combine.


Mexican Taco Shells
September 10, 2012, 2:21 am
Filed under: beef, Company, favorites, main course, pasta, Uncategorized | Tags:
From blog “This Way to His Heart” via Pinterest. Joe LOVED these, and they froze well. 
1 pound ground beef (or ground turkey)–Need to figure out a way to get rid of the meat. 

1 package low-sodium taco seasoning 
4 ounces cream cheese
20 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce 
1 cup cheddar cheese
1 cup Monterrey jack cheese


For toppings:

3 green onions

Sour cream

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.



Brett’s BBQ Sauce
May 25, 2011, 12:20 am
Filed under: beef, Company, favorites, Uncategorized

(for a reasonable portion cut recipe to 1/4 of everything)

1 gal – Ketchup (use more for thicker sauce)
2 qt – Vinegar
5 lbs – Sugar (granulated)
12 cloves – Garlic (ground fine)
10 oz – Worcestershire Sauce
8 oz – Liquid Smoke
1-1/2 tsp – Crushed Red Pepper (may increase for hotter sauce)
2 tsp – Black Pepper
2-1/4 oz – Horseradish (not creamed style)
2 tsp – Cayenne Pepper (may increase for hotter sauce)

Cook in large pot:
1) Simmer sugar, garlic, and vinegar for 3 minutes
2) Add remaining ingredients and bring to boil.
3) Remove from heat, cover with lid, and let cool.
4) Pour into sterilized jars or use empty Ketchup bottles.

Pioneer Woman’s Braised Short Ribs
February 14, 2010, 11:13 pm
Filed under: beef, Company, favorites, main course

Go here to check out her awesome recipes complete with helpful photos.
These were AMAZING!


Tator Tot Casserole (updated)
June 17, 2009, 12:46 am
Filed under: beef, main course

2 Lbs hamburger (lean!)
an onion
crushed or minced garlic
2 cans cream of mushroom soup (whole foods has a great organic version)
mixed veggies (I use frozen mixed)

Stir fry hamburger with garlic, onion, and whatever other seasonings you like. put in the bottom of a large baking pan (like a lasagna pan), spread as many veggies on top as you like, throw on the cans of cream of mushroom, then layer tots on the top. Bake for an hour at 350 Fahrenheit. So good!

Heidi’s Beef Marinade
April 13, 2009, 2:30 am
Filed under: beef, main course

1/4 C. soy sauce (reg, not light)
1/4 C. brown sugar
1/4 C. Vinegar
1/4 C pineapple juice
1 tsp. salt
1/2 tsp garlic powder

Marinade for at least 8 hrs. on one side, flip to the other side for 8 hrs.

Use 1 lb. of meat for 2 people (I use an eye of round cut)

We struggled with uneven cooking on the grill, so we cook all our meat on the same skewers and all our veggies on individual skewers, this allows us to get the meat (and onion) cooked all the way without overcooking tomatoes and mushrooms. I remove all of them to a platter for serving. I also serve with wild rice.