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Rosemary Beef with Carrots and Parsnips

July 5, 2010 By The Recipe Mom 1 Comment
roast

What You Need:

4 tbsp brown mustard
1 (4 lb.) beef roast
1 tbsp garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 tbsp canola oil
8 oz. parsnips cut into small chunks
1 1/2 lb. carrots cut into small chunks
2 C beef broth
2 tbsp flour

How to Make It:

Place a meat rack into a shallow baking pan and preheat the oven to 425 degrees.
Brush the mustard over the entire roast and place the roast on the meat rack.
In a bowl toss together the garlic, thyme, rosemary, salt and pepper and sprinkle 3/4 of the mixture over the roast.
Roast for 25 minutes on the top oven rack.
Line a baking sheet with foil.
Place the oil and remaining herb mixture into a bowl and stir to blend well.
Add the parsnips and carrots and toss to goat them well.
After 25 minutes reduce the oven temperature to 325 degrees.
Put the vegetables in the oven on the bottom rack.
Roast both the meat and vegetables for 1 hour or until the meat reaches an internal temperature of 140 degrees.
Place the roast on a platter and tent with foil to keep warm and leave the vegetables in the oven.
Let the roast stand covered for 20 minutes.
Place the roasting pan on the stove over medium high heat and add the broth.
Scrape the bottom of the pan to break loose any brown bits then whisk in the flour.
Bring the mixture to a boil then reduce the heat to medium, stirring constantly.
Continue to cook and stir for 2 minutes or until the gravy is as thick as you like.
Remove the vegetables and place in a serving bowl.
Slice the roast and serve topped with the gravy.

Makes 6 servings

The parsnips take place of those starchy potatoes and they taste just as good. Vegetables are a good source of nutrition and often times we leave these important foods out of our diets. With this dish you can have your cake and eat it too.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 45 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate amounts per serving)
Calories 498; Fat 23g; Saturated Fat 9g; Carbohydrates 16g; Protein 50g; Fiber 4g;
Cholesterol 138mg; Sodium 647mg

Filed Under: Beef, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Savory Roasted Beef Tenderloin

May 13, 2010 By The Recipe Mom 1 Comment
roastbeef

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb) beef tenderloin

How to Make It:

In a large resealable bag mix together the soy sauce, beef broth, oil and vinegar.
Place the hot sauce, garlic, pepper, thyme and salt into the bag and shake to blend.
Take out 1 C of the marinade and refrigerate for basting.
Add the bay leaf to the bag.
Place the tenderloin into the bag and seal.
Turn the bag to coat the meat well with the marinade.
Refrigerate overnight.
Set the oven temperature to 425 degrees and let the oven preheat.
Place a meat rack into the center of a roasting pan.
Place the meat onto the rack and discard the marinade.
Baste the meat with the reserved marinade.
Roast the meat for 1 hour or until it is cooked the way you like, being sure to baste often.
Allow the meat to stand at least 15 minutes before carving.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

Filed Under: Beef, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Roast Turkey and Seasoned Vegetables

May 4, 2010 By The Recipe Mom 1 Comment
roastturkey

What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1/4 C of water
1 (3 lb.) turkey roast with netting

How to Cook It:

Coat the inside of the crock pot with a non stick cooking spray.
Mix together the potatoes, carrots and onions in the crock pot.
Sprinkle the vegetables with all the seasonings.
Pour the water over the top of the seasoned vegetables.
Lay the netted turkey onto the vegetables.
Cover the crock pot and cook on low for 9 hours.
Allow the turkey it to stand 15 minutes before removing the netting and slicing.

Makes 6 servings

This turkey may be cooked on high for 5 hours. Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 9 hours
Total Time: approximately 9 hours 30 minutes

Nutritional Information: (approximate values per serving)
Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g;  Cholesterol 81 mg; Sodium 1,601 mg

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Beef Stew in Savory Broth

April 24, 2010 By The Recipe Mom Leave a Comment
beefstew

What You Need:

2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper

How to Make It:

Heat the oil in a skillet over medium heat.
Stir in the meat and cook until browned on all sides.
Drain the meat and place into the slow cooker.
Place the carrots, celery and onion over the meat.
Add the broth, tapioca and garlic stirring to combine.
Stir in the seasonings until blended in well.
Cover and cook on low for 10 hours or until the meat and vegetables are tender.

Makes 4 servings

Not only is beef stew a comfort food but is great for the budget. Freeze this stew or any leftovers in an airtight container for up to 3 months. Reheat the stew for another meal or turn it into a pot pie or stroganoff. To make it into a great stroganoff just add an 8 oz. container of sour cream, 1 tbsp of flour and 2 C of sliced mushrooms. Serve it over noodles for a budget friendly delicious meal.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Herb Chuck Roasts with Vegetables

April 18, 2010 By The Recipe Mom Leave a Comment
roastveggies

What You Need:

4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts

How to Cook It:

Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , , ,

Sausage Bean Soup with Thyme

April 5, 2010 By The Recipe Mom Leave a Comment
beansinpot

beansinpotWhat You Need:

8 oz. mild pork sausage
1/2 C onion, chopped
2 (19 oz.) cans of great northern beans, rinsed and drained
1 (14 oz.) can chicken broth
1 t dried thyme
2 C fresh spinach, washed and chopped
1/4 C Parmesan cheese, fine shredded

How to Make It:

Place the sausage and onion into a soup pan.
Cook over medium heat for 6 minutes or until the sausage is browned, stirring often.
Drain well and return to the pan.
Add the beans and stir until blended in well.
Stir in the broth and thyme.
Cover the pan and cook for 5 minutes.
Add the spinach and cook an additional 5 minutes or until the spinach has wilted.
Top with the cheese before serving.

Makes 4 servings

Soups make a fast yet hearty evening meal. Serve with a sandwich on the side to fill them up. The spinach is optional in this soup or celery can be added in its place. If adding celery be sure to finely chop it then add it to the sausage and onion mixture cooking until tender.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 16 minutes
Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)
Calories 187; Fat 16g; Saturated Fat 5g; Carbohydrates 39g; Fiber 13g;
Protein 25g; Cholesterol 41 mg; Sodium 1,021 mg

Filed Under: Dinner Ideas, Lunch Ideas, Pork, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , ,

Alfredo Red Pepper Rotini

April 1, 2010 By The Recipe Mom Leave a Comment
pepperscuttingvoard

pepperscuttingvoardWhat You Need:

8 oz. of rotini pasta
2 small red sweet peppers cut into pieces
1 C yellow summer squash, sliced
2 C of fresh asparagus, cut into pieces
1 (10 oz.) container of prepared Alfredo sauce
1/4 t dried thyme
1/4 t crush red pepper
1/8 t pepper

How to Make It:

Cook the pasta as directed on the package.
3 minutes before the pasta is done stir in the red pepper, the squash and asparagus.
Cook for 3 minutes or until the vegetables are fork tender then drain well.
Place the Alfredo sauce into a saucepan.
Stir in the thyme and crushed red pepper.
Place the pan over medium heat and heat the sauce for 5 minutes or until bubbly.
Add the vegetable mixture and stir until blended in well.
Season the rotini with the pepper before serving.

Makes 4 servings

Mix up your vegetables in this delicious side dish. Use broccoli and cauliflower or carrots and peas instead of the squash and asparagus. You may also substitute yellow sweet peppers for the red if you wish. This will only give it a different color as both peppers have the same flavoring.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 8 minutes (not including the pasta)
Total Time: approximately 28 minutes + pasta cooking time

Nutritional Information: (approximate values per serving)
Calories 421; Fat 12f; Saturated Fat 6g; Carbohydrates 66g; Fiber 2g;
Protein 15g; Cholesterol 31 mg; Sodium 622 mg

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Onion Beef Patties with Mushroom Gravy

March 11, 2010 By The Recipe Mom 1 Comment
beefpattiesmgravy

beefpattiesmgravyWhat You Need:

1 onion
1 1/4 lb. ground beef
1/4 t salt
1/4 t pepper
8 oz. fresh mushrooms, sliced
1 (12 oz.) can of nonalcoholic beer
1 (0.88 oz.) envelope of brown gravy mix
1/2 t dried thyme

How to Make It:

Finely chop one half of the onion and thinly slice the other portion.
Place the chopped onion and ground beef into a mixing bowl.
Season the meat with the salt and pepper and mix well with your hands.
Form the mixture into 4 patties and place in a skillet over medium heat.
Cook the patties for 5 minutes then turn.
Cook an additional 5 minutes or until the internal temperature reaches 160 degrees.
Remove the patties from the skillet and keep warm.
Lay the onion slices into the skillet and add the mushrooms.
Stir in 1/4 of the can of non alcoholic beer.
Cook for 5 minutes, stirring occasionally or until tender.
Stir the gravy mix and the remaining non alcoholic beer together in a mixing bowl.
Pour the gravy into the skillet and stir.
Cook the gravy mixture for 1 minute or until it has thickened.
Pour the gravy over the patties just before serving.

Makes 4 servings

Checking your meat to make sure it has cooked through and is safe to eat should be done by using a meat thermometer. Checking for color is not the best way to know you meat is done. Insert the thermometer into the thickest part of the meat and when the temperature reaches 160 degrees it’s done. You may substitute beef broth for the non alcoholic beer if you prefer.

Preparation Time: approximately 15 minutes
Cooking time: approximately 11 minutes
Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 14g; Saturated Fat 5g; Carbohydrates 11g; Fiber 1g; Protein 28g; Cholesterol 89 mg; Sodium 903 mg

Filed Under: Beef, Dinner Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , ,
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