Tasty Tidbits: Beef Hash and Eggs

Beef Hash and Eggs: This recipe is so easy because it uses leftovers from the Pulled Beef Brisket Sandwiches. I just freeze 2 cups of the meat until I'm ready to use it.

Ingredients
2 tsp olive oil
3 cups frozen cubed potatoes
2 cups pulled beef
1/4 minced onion
1 cup beef broth
2 tsp cornstarch + 2 tbsp cold water
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp dried parsley

4 large eggs
cooking spray

In a large skillet heat olive oil. Carefully pour frozen potatoes into the skillet and spread out evenly. Cover and cook for 5 minutes. Stir, then cover and cook for an additional five minutes. Then add in the pulled beef through parsley, tossing to combine. Cook for an additional 10 to 15 minutes, allowing the potatoes to become crisp but not burnt.

In another skillet, coat with cooking spray and heat to medium low. Crack eggs into hot skillet. Once the egg white is almost fully cooked flip each egg over and cook for 1 to 2 more minutes or until yolk is cooked as desired. Serve with beef hash.

Meal: Double Herb Roasted Chicken and Potatoes, and Mixed Green Salad with Maple Sherry Vinaigrette

Double Herb Roasted Chicken and Potatoes: I highly recommend using fresh herbs rather than dried as it will really enhance the flavors. If you have leftover chicken you might like making Enchiladas Verdes.

Ingredients
1 (5½-pound) roasting chicken
3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
Cooking spray
8 red potatoes, quartered lengthwise
¼ teaspoon salt
¼ to ½ teaspoon black pepper

Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.

Cookinglight January 1999


Mixed Green Salad with Maple-Sherry Vinaigrette: This is an excellent winter salad.

Ingredients
Salad
1 small head red leaf lettuce
1 navel orange, sectioned
3 oz dried cranberries
3 oz crumbled chèvre (goat cheese)
Sea salt to taste
Freshly ground pepper to taste

Dressing
1 tablespoons sherry vinegar
1 tablespoons pure maple syrup
1 tablespoons cranberry juice
1 tablespoons fresh lemon juice
1 tablespoons minced shallot
1/2 teaspoon chopped fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3/4 teaspoons Dijon mustard
5 tsp olive oil

For the dressing: Stir together first 8 ingredients in a small bowl. Add mustard, and slowly whisk in olive oil until incorporated.

For the salad: Combine all ingredients for the salad in a large bowl; toss gently with dressing to mix. Serve immediately.

Cookinglight January 1999

Meal: Pork, Cashew and Green Bean Stir-Fry with Brown Rice

Pork, Cashew and Green Bean Stir-Fry with Brown Rice: This dish is absolutely delicious and tastes as good, if not better than take out Chinese. You can use any meat really if you prefer chicken, beef, or shrimp.

Vegetarian variation: Instead of pork, substitute extra firm tofu. The tofu turns out wonderful because it marinates in the soy sauce mixture.

Ingredients
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into ¼-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
Cooking spray
1 to 2 tablespoons minced ginger
2 garlic cloves, minced
¼ cup fat-free chicken broth
2 cups hot cooked rice (white or brown)
¼ cup chopped unsalted cashews, toasted

Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1½ minutes. Stir in green beans; stir-fry 1½ minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.

Meal: Venison and Cabbage Stew

Venison and Cabbage Stew: My mother actually came up with this recipe as a creative way to use an abundance of venison. My family is usually well stocked with venison meat. It's a fabulous organic and healthy meat if you can get it. If not, regular beef stew meat will work. I have used ground venison, ground buffalo and ground beef before but I shorten the first cooking time down to only 30 minutes.

Ingredients
6 cups water
1 lb venison stew meat (or beef)
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 tbsp dried basil
1 tbsp dried parsley
3 cloves minced garlic
2 tsp sea salt
1 tsp pepper
½ head of cabbage, chopped
12 oz tomato paste
2 cups diced or crushed tomatoes

Shredded cheddar cheese
Crusty bread

Pour water into a large stock pot and bring to a low boil. Add stew meat and cook for about 1 hour. Skim the foam off of the top of the water. Add in onion, celery, carrots, basil, parley, garlic, sea salt, pepper and cabbage. Boil for 30 minutes. Then add in tomato paste and crushed tomatoes. Cook for 15 more minutes. Top with shredded cheddar cheese and serve with sliced bread.

MENU: January 25 - February 1, 2009

Meal
1. Venison and Cabbage Stew

2. Pork, Cashew, and Green Bean Stir-Fry
SIDE: Brown rice

3. Double-Herb Roasted Chicken and Potatoes
SIDE:Mixed Green Salad with Maple-Sherry Vinaigrette

Weekly Shopping
1 small cabbage
1 lb green beans
1 small head red leaf lettuce
fresh oregano
fresh basil
1 navel orange
1 shallot
1 loaf crusty bread
3 oz chèvre (goat cheese)
1 lb stew meat (venison or beef)
4-5 lb roasting chicken
shredded cheddar cheese
4oz cashew nuts (unsalted)
8oz cranberry juice


Pantry Items
1 onion
4 celery stalks
2 large carrots
dried basil
dried parsley
dried thyme
7 cloves garlic
sea salt
pepper
12 oz tomato paste
2 cans crushed tomatoes
soy sauce
cornstarch
1 lb pork tenderloin
sesame oil
cooking spray
fresh ginger
1 can chicken broth
brown rice
8 red potatoes
red onion
sherry vinegar
pure maple syrup
lemon juice
Dijon mustard
olive oil
dried cranberries