Beef Steak
Steak with Mushroom and Bell Pepper Panini
Ingredients
· 4 beef steaks
· ½ lb / 200g mushrooms, sliced
· 1 clove garlic, finely chopped
· 1 red bell pepper, cut into strips
· 1 yellow bell pepper, cut into strips
· ¼ small onion, finely chopped
· 4 large slices of white bread or toast
· ca. 4 tbsp of creamy blue cheese or 2 tbsp of butter
· olive oil
· white truffle oil (optional)
· salt and freshly ground pepper to taste
Preparation
1 Season steaks with freshly ground black pepper
2 Set pan over medium-high heat. Add oil and steaks. Cook steaks to your desired level of doneness (5-6 minutes per side for medium-rare). Remove from pan, season with salt, let rest for a few minutes.
3 While the steaks are cooking, set heavy pan over high heat. Add a bit of olive oil and the mushrooms. Cook for a few minutes. Add salt, truffle oil and chopped garlic and cook for another 1-2 minutes. Remove from pan, set aside.
4 Add oil to the pan. Cook the bell peppers over high heat until they just start to soften. Remove from pan, set aside.
5 Reduce heat, add oil to the pan, cook the onions until they just start to brown. Remove from pan, set aside.
6 Toast the bread slices. Spread 1 tbsp of blue cheese or ½ tbsp of butter over each slice. Cut in half.
7 Combine the vegetables, season to taste with salt and place equal amounts between bread slice halves. Garnish the steak with a bit of bell pepper. Sprinkle everything with freshly ground black pepper. Serve warm.
Peppered Beef Steaks Recipe
Ingredients
1 pack Tesco Make a Meal With…Peppered Beef Steak
100g ready rolled puff pastry
50g full fat soft cheese with garlic and herb
How to make Peppered Beef Steaks
1 Pre heat the oven to 200⁰c / Gas 6
2 Cut two long strips of pastry and wrap it around the peppered edge of each Peppered Beef Steak, securing with a dab of water where the pastry meets and cut off any excess pastry
3 Spread the cheese evenly on top of each Steak, ensuring it goes to the edge
4 Place on a non stick baking tray and bake in the oven for 20 minutes, until the pastry is golden and the cheese is browned
5 Serve with a side salad
Appetizers:
Mini Reubens with Hot Dip Spread
Ingredients:
o 4 ounces Cream Cheese, softened
o 4 tablespoons Thousand Island Dressing (we used a yogurt based dressing with 1/2 the calories of regular, but regular dressing will work too)
o 3/4 cup shredded Swiss Cheese
o 1/4 pound sliced Pastrami or Corned Beef
o 6 tablespoons sauerkraut
o 18 slices of Pumpernickel Rye Bread loaf (approx. 1/2″ thick slices)
Method:
1 Preheat oven to 400 degrees Fahrenheit
2 In a small bowl combine softened cream cheese, thousand island dressing, and shredded swiss cheese. Mix well and then transfer to a small baking dish. Place dish into oven, uncovered and bake for 10 minutes or until bubbly and slightly browned. Remove from oven and let cool for 5 minutes.
3 Slice pumpernickel rye bread into 1/2″ thick pieces and toast each piece.
4 Layer by spreading on a layer of hot dip on a piece of toasted rye bread, then stack on a couple slices of pastrami and top with sauerkraut. Serve immediately, while still hot.
Greek Puff Pastry Appetizers with Kalamata Olives
Ingredients:
1/2 cup chopped Lindsay Greek Kalamata Olives
1/2 cup chopped fresh red bell pepper
2 springs fresh oregano, leaves removed and minced
1/4 teaspoon black pepper
salt to taste, if desired
2/3 cup feta cheese, crumbled
2 teaspoons olive oil
1 teaspoon lemon juice
5 ounces fresh spinach
2 packages frozen Puff Pastry Shells
Remove the puff pastry shells from the packaging. Bake and remove “tops” of the shells according to package instructions. I cooked mine for 20 minutes at 400 degrees F.
Meanwhile, in a medium bowl, combine the olives, bell pepper, oregano, pepper, salt (if desired), and feta. Stir to combine. Set aside.
In a non-stick skillet, heat the olive oil and lemon juice over medium-high heat. Add the spinach and cook, stirring occasionally, until just wilted. Remove from heat. Chop spinach and add to olive mixture. Stir to combine. Set aside.
After shells have baked, remove the “top” of the shell using a butter knife. Fill each shell with two heaping tablespoons of the olive mixture. Return the shells (now stuffed) to the oven and bake an additional 5 minutes. Remove and serve immediately.
The olive stuffing mixture may be made in advance.
Chicken Lettuce Wraps
Ingredients
10-12 bibb, iceberg or romaine lettuce leaves
1 tbsp. sesame oil
1 pound ground chicken breast
1 large white onion, chopped
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. hoisin sauce
2 tsp. fresh ginger, minced
2 tsp. rice wine vinegar
1/2 tsp. red pepper flakes
8 oz. (1 can) water chestnuts, chopped
3 green onions, chopped
Directions
Wash lettuce leaves, drain and set aside. Leave whole. You may cut out the spine if you prefer, though this is not necessary.
Heat olive oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili flakes. Cook until the meat is well browned and the onions are translucent.
Add water chestnuts and green onions and cook for 1 minute until well mixed.
Spoon meat mixture onto lettuce leaves.
Feta and Prosciutto Rolls
Ingredients
4 pieces of prosciutto
10-12 leaves of basil
a small block of feta
olive oil
Instructions
Slice the prosciutto into 1 inch strips. Cut leaves in half or thirds (depending on how big they are). Cut the feta into 1 inch long matchsticks.
Assemble the rolls by laying out a prosciutto strip and setting a leaf on one end. Place a stick of feta on the leaf and then begin rolling all three toward the other end of the prosciutto strip.
Place rolls in a small dish on end. If serving immediately drizzle with olive oil, if not refrigerate. Remove from fridge one hour before serving and drizzle with oil.
Approximate cost/serving: One slice of prosciutto can make 6 rolls (which we’ll call a serving) and I got mine for 28 cents a slice. With the other ingredients it’s about 45 cents a serving.
Pepperoni Pizza Puffs
Ingredients:
· 3/4 cup flour
· 3/4 tsp. baking powder
· 1/2 tsp. dried oregano
· 3/4 cup milk (I used 2%)
· 1 egg, lightly beaten
· 4 oz. mozzarella cheese, shredded (about 1 cup)
· 4 oz. pepperoni, diced (about 1 cup)
· 1/2 cup pizza sauce (homemade or store-bought)
· 2 Tbsp. fresh basil, finely diced.
Method:
Preheat oven to 375o. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.
Ingredients
2 tablespoons olive oil
1 small yellow onion, peeled and chopped
1 clove garlic, chopped
1 Granny Smith apple, peeled, cored and chopped
1 large butternut squash, peeled, seeded and chopped into 1-inch pieces
2 stems fresh thyme
1 bay leaf
1/4 teaspoon nutmeg
3 cups water, or as needed to cover
2 cups Silk Pure Almond Original
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh lemon juice
4 tablespoons toasted sliced almonds, for garnish
Directions
1 Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute. Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 minutes, stirring occasionally, until squash is tender. Stir in Pure Almond and heat through.
2 Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt and pepper. Serve in warm bowls garnished with toasted sliced almonds.
Vegetable Confetti Soup
2 tablespoons olive oil
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks-white and light green parts, sliced and washed to remove sand
1 ½ cups mixed grains- white and brown rice , wild rice, red and white quinoa, French lentils and barley. Feel free to use whatever grains you like or have on hand.
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1/2 celery root, peeled and chopped
1 small yam, peeled and chopped
1 small sweet potato, peeled and chopped
Juice of 1 lemon and a 3 inch strip of zest (I use a potato peeler)
3 quarts vegetable or chicken stock
Salt and pepper, to taste
1/2 cup chopped parsley
1. In a large pot, heat olive oil over medium heat. Saute onion, shallot, garlic, and leeks until opaque, but not yet browning. Add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. Add water and simmer until reduced by half.
2. Add vegetables, lemon, and stock. Simmer until vegetables and rice are tender, about 25-30 minutes. Add salt and pepper to taste. Just before removing from heat add minced parsley.
3. Serve warm with bread and cheese, if desired.
Makes a very large pot of soup. This soup freezes well.
Italian Sausage Soup
Ingredients
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
1 In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2 Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3 Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
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