beef | Adventures in Thyme

Stuffed Burgers

June 11, 2014 by Ginger Leave a Comment

Stuffed Burger

They say that necessity is the mother of invention, we needed dinner, and this burger was the result. I had many of the ingredients on hand and a quick scan of Food Network recipes laid the groundwork for this dish. Let’s get grillin’!

This burger is best done in sections, so I’ve divided them up by the order to best use your time:

1.) Ingredients you’ll need in later burger assembly are baby spinach, prosciutto (or bacon), sliced tomato, crunchy onion rings, hamburger bun or roll.

2.) For the spread, mix together: 1 cup mayo, ½ cup pecorino, ~a dozen fresh basil leaves (finely chopped). Set aside.

3.) For the filling, mix together: 1 cup feta (we used sheep’s feta from Costco), ¾ cup chopped sun dried tomatoes (you can find these oil packed in jars in the Italian aisle at your grocery store. I wrap whatever amount I intend on using in paper towels and squeeze gently to remove the excess oil). Set aside.

4.) For the burgers, mix together: 2lbs hamburger (we used 93/7), 3 eggs slightly beaten, ½ cup Kellogg’s Corn Flake Crumbs (these are gluten free), 2 tsps each of Rosemary/Thyme/Basil, 1 tsp salt, pinch of ground pepper, 3 gloves minced garlic. Because these burgers will contain the filling you made earlier, you need to make two thin halves per burger, then gently encase filling in each (if you like feta, form about ~2 Tablespoons into a disk, if you don’t, use about 1 Tablespoon), and cook to desired doneness.

When the meat is done, add some of the Spread you made to each side of the bun, and begin to layer: spinach, meat, prosciutto, tomato and onion rings. This is a big burger, bite carefully.

Enjoy!

Bodacious Beef Stew

June 4, 2014 by Dan 1 Comment

Beef Stew

If you survived the 80s, you know life can get totally bodacious every now and again, like ‘fer sure! So tonight we bring you an awesomely good beef stew in a fresh sourdough bread bowl. Even Michelangelo, youngest of the TMNT clan, would give up his pizza for this!

Let’s get stewing:

2 lbs Beef (chuck roast works great)
1 cup Flour
1 teaspoon Salt
1 teaspoon ground Black Pepper

14.5 oz can Peeled, Cut Tomatoes
2 cups Red Wine
2 cups Beef Stock
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Worcestershire Sauce
1 sprig fresh Rosemary, chopped
2 lbs Potato
2 Carrots
1/2 lbs Green Beans
Olive Oil
Sourdough Bread Bowls (optional)

Heat a good sized pan over medium to medium high heat with a bit of olive oil.

While your pan is heating, cut the beef into bite sized pieces. Combine the flour, salt and pepper in a large zip lock bag. Add the beef to the bag and shake well so the meat is evenly floured. Remove from the bag, leaving any flour not stuck to the meat in the bag. Add the meat to your pan and brown, stirring periodically so it browns evenly on all sides.

When the meat is browned, add the can of tomatoes, 2 cups of red wine, 2 cups of beef stock, 1 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon Worcestershire sauce and the rosemary. Bring to a boil, turn down, cover and simmer for at least 30 minutes. Stir occasionally.

While the meat cooks, cut up your potatoes into bite sized pieces, slice your carrots and cut up your green beans. After the meat has simmered for at least 30 minutes, add the potatoes to the meat, cover and simmer another 30 minutes. Stir occasionally. Check to see if your potatoes are about cooked (they should be almost fork tender.) Now add the carrots and green beans, cover and simmer another 10 minutes or until the carrots and green beans are cooked to your liking. Add salt and pepper to taste and serve.

Enjoy!

Beefy Lamb Meatball Goodness

April 30, 2014 by Dan Leave a Comment

Meatballs with tomato sauce

Yep, another meatball recipe – they’re just so darn good! And perfectly sized to take to work the next day for lunch. So let’s get to it:

Meatballs

1 lb Ground Sirloin
1 lb Ground Lamb
2 cups Cooked Long Grain Rice (I used brown basmati rice)
2 Eggs
2 sprigs Rosemary, chopped
2 sprigs Oregano, chopped
1/2 cup grated Parmesan or Pecorino Cheese
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 14.5oz can peeled, chopped Tomatoes

Sauce

5 8oz cans Tomato Sauce
1 sprig Rosemary, chopped
1 sprig Oregano, chopped
1 tablespoon good Balsamic Vinegar
4 tablespoons Honey
2 teaspoons baking soda
Salt and Pepper to taste

Preheat your oven to 350 degrees. You’ll need two baking dishes (I used a 9” x 13” and a 9” x 9”)

Combine the ground meat, rice, eggs, chopped rosemary and oregano, grated cheese, canned tomatoes (with the juice) salt and pepper in a large bowl. Mix together gently using your hands until the ingredients are well mixed.

Form the meat mixture into 2 to 2 ½ inch balls. You should end up with 12 to 14 meatballs. Place the meatballs into your baking dishes so they aren’t crammed together. Place in the oven and back for 30 minutes or until they start to brown on top.

While the meatballs are cooking, make your sauce. Combine the tomato sauce, chopped herbs, balsamic vinegar and honey in a medium sauce pan over medium heat. Add the baking soda a teaspoon at a time. (This will neutralize the acid in the tomato sauce.) Stir in gently. Once it has stopped foaming, add the second teaspoon and mix it in. Once the sauce is hot, taste and add salt and pepper. Turn down to low and let simmer.

Once the meatballs have started to brown, spoon about half your sauce over the meatballs and return them to the oven. Cook another 20 minutes or until the internal temperature of the meat is 160 degrees.

Serve with the remaining sauce and side dishes of your choice. (We served ours with rice and a vegetable.)

Enjoy!

Beef Stroganoff over noodles

March 20, 2014 by Dan Leave a Comment

Beef Stroganoff with Noodles

Beef stroganoff

1 lb beef (round steak, chuck roast, tri-tip, etc.)
1 (or more) cloves of garlic
1/2 sweet onion, thin sliced
1/2 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 cup beef stock
1/2 cup red wine
2 Tablespoons dry sherry
6 ounces sour cream
Olive oil

Cut your beef into thin, bite sized pieces. Combine the flour, salt and pepper in a large zip top bag. Add the meat to the bag and seal. Shake vigorously to evenly coat all of the meat. (The flour will help thicken your sauce later as well as help brown the meat.)

garlic for stroganoff

Place 1/4 cup or so of olive oil in a skillet, heat over medium heat. Peal and slice your clove of garlic and also the sweet onion. Once the oil is hot, add the garlic to the oil. Cook until lightly browned. Remove the garlic from the oil, retaining the oil in the pan.

onions for stroganoff

Turn the burner down to medium low and add the sliced onion. Cook the onion until lightly browned and soft. Add 2 Tablespoons dry sherry. Cook, stirring frequently until well carmelized (The onions will be evenly browned.) Remove the onions from the oil and retain the oil in the pan.

beef for stroganoff

You may need to add a little more oil if your onions absorbed a lot of the oil you had. Once the skillet is back up to a medium temperature, add your meat. Cook, turning and stirring occaisionally until well browned. Once the meat is browned, add your beef stock and red wine. Reduce the heat to low and simmer 15 to 20 minutes. (Cook your noodles or rice now.) If the sauce gets too thick add a little more beef stock.

sour cream into beef stroganoff

Once your noodles are ready and the beef is cooked add the carmelized onions to the meat and stir them. Now add in 6 ounces of sour cream. Add salt and pepper to taste. Serve over noodles or rice. Sprinkle a little grated cheese over the top if desired.

For additional flavor you can add a pinch or two of rosemary along with the beef stock and wine and add the fried garlic back in when you serve the stroganoff. This photo shows the dish made with dairy free sour cream and gluten free pasta.

Balls fit for a King

January 8, 2014 by Ginger 3 Comments

Teriyaki Meatballs with fried Quinoa

Here’s a tasty little dish sure to please even the fussiest of eaters. How you might ask? A sweet little sauce called Teriyaki that will cast it’s spell upon even the humblest of meatballs or persnickety “royal” taste buds. Our recipe is quick and easy, so let’s get cookin’!

Set your oven to 400 degrees F and line a baking sheet with parchment paper. You’ll be placing this in the middle rack of your oven for even cooking.

For the Balls:

1lb Ground Beef (we use 10% lean)
1/2 cup Panko (we use finely smooshed Corn Flakes)
1/2 cup Water Chestnuts (finely chopped)
1 egg
2 Green onions (finely sliced)
2 Tablespoons teriyaki (recipe below)

Mix together well. I recommend using your hands – your going to be rolling balls so might as well get your pinkies in there from the get go! After you’ve mixed all the ingredients, start rolling approximately 2″ diameter meatballs and place evenly spaced on your baking sheet. These will bake in the oven about 30 mins. Take one out and cut in half, if it’s cooked thru remove the baking sheet, or add more time as needed.

Place the meatballs into a clean bowl and mix with some prepared teriyaki – enough to cover them in sweet glaze, perhaps 1/4 cups or so, add more as needed, and serve. For a spicier glaze you can also reserve some of the teriyaki in a smaller bowl and add Sriracha sauce. Mix well and use for dipping, if you dare…

For the ‘Yaki:

1 cup Soy Sauce
1 Cup Sake
1/2 Cup Mirin (found in the Asian product aisle of the grocery store)
1/8 Cup (4 Tablespoons) Sugar
1/8 Cup Honey
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Granulated Garlic
1/2Teaspoon Granulated Onion
3 Tablespoons Corn Starch

In a small pot combine all ingredients and bring to a boil over medium high heat, stirring often while heating and constantly as it boils, until it thickens. Remove from heat and cool. Store in your refrigerator.

So there you have it, dinner in about an hour and the only argument will be who has the most.

“Balls” cried the Queen, “If I had two, I would be King!”
And The King laughed because he had to!