All Entries in the "Beef" Category
Beef Stew with Split Peas a la Lime (Gheimeh)
In the Gilmore Park Church Community Kitchen, we had a new member to demonstrate a Persian recipe. Azar is an Iranian and she enjoys the community kitchen as she can learn about food from other cultures and also practice her English. Azar is a beautician and I was told that she does a very good job in threading, an ancient method of hair removal which originated in India and gaining popularity in the Middle and Far East.
The Beef Stew has a very lemony flavour. The flavour comes from the dried lime which can be found in Persian stores and is relatively cheap. Minoo volunteers to get us some the next time she goes groceries shopping at a Persian store.
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons tumeric powder
- 2 tablespoons tomato paste
- 1 large onion, chopped
- 1 cup split peas
- 1 lb beef or lamb, cubed
- 3 dried lime
- 2 teaspoons lemon powder
- 3 cups water
- salt and cinnamon to taste
- 2 large potatoes, cut into sticks for making fries
Click on Read More for the instructions.
Kidney Bean Casserole
Andrea made two German dishes in the South Arm Community Kitchen. It’s been a while since Andrea demonstrated after she gave birth to a beautiful girl. It is so amazing that we watched Andrea’s tummy grew and now watching her little girl grows. One good thing about the South Arm Community Kitchen is that it provides baby sitting facility. Mums with young toddlers can still participate in this kitchen.
Andrea first dish is called Kidney Bean Casserole. This casserole is great for potluck. You may serve this casserole with a salad and you’ve got a complete meal.
The top layer of potatoes has a glutinous texture. The Kidney Bean Casserole is very filing.
Ingredients
- 500g potatoes, peeled (or thoroughly scrubbed), grated
- 400g kidney bean in cans
- 500g onions, sliced
- 100g bacon, cubed
- 300g ground beef or pork
- 1 clove garlic, minced
- 1 tablespoon oil
- 1 egg
- bunch of parsley
- salt and pepper to taste
- fresh or dried rosemary, finely chopped
- butter to grease baking dish
Meatballs
In the Gilmore Park Church Community Kitchen, we helped Karen to make meatballs for the community meal. We made about 800 meatballs.
Karen made us a Wedge Salad for lunch. It is a classic 60’s steak house lunch. It has a wedge of iceberg lettuce served with a creamy dressing and served with a form of beef, in our case beef meatballs. Karen made Thousand Island dressing for the salad.
Here is the recipe for meatball. I’m posting only the ingredients for a smaller portion which serves about 6 people. For those who are interested for a recipe which serves 100 people, you can email me for the recipe.
Ingredients
- 1 lb ground beef, lean
- 1 medium or large egg
- 1 to 2 tablespoons flax seed, ground
- 1/2 cup buckwheat or brown rice flakes or rolled oats
- 1/2 medium onion, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon thyme, dried leaves or ground
- 1/2 cup milk or soy beverage
Click on the link below for the instructions.
Turkey Chili
The second dish which Minoo demonstrated from the book Deceptively Delicious was called Turkey Chili with red pepper and carrot. Minoo substituted the lean ground turkey with lean ground beef as she was not able to find ground turkey when she did the groceries shopping for the ingredients. Minoo also used the real pepper and carrot instead of puree as in the original recipe as there is no children in the community kitchen.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 1 lb ground lean turkey or beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder, or to taste
- 1 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon ground black pepper
- 1 (15 oz) can chopped tomatoes
- 1 (26 oz) carton reduced fat low-sodium chicken broth
- 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
- 1/2 cup carrot puree (we used 1 cup chopped carrot)
- 1/4 cup cornmeal
- 2 tablespoons flaxseed
- 1 (15 oz) can kidney beans, drained and rinsed
Click on the link below for the instructions.
Taco Pie
Karen made us this Taco Pie for lunch. She will make this for the community meal too. The Taco Pie is a very affordable dish. The most expensive ingredient in this recipe is the cheese.
The Taco Pie is a fusion of Mexican and American dish.
This one pot dish is good for potluck too. It’s a filing dish complete with beans, vegetables, chips and cheese.
Ingredients
- 1 medium onion
- 2 bell peppers (red & yellow)
- 1 lb lean ground beef
- 1/2 bag of corn chips
- 1 can mix beans (540ml)
- 1 bottle mild or medium salsa (250-350ml)
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 tablespoon cooking oil, olive, canola or corn
- a few sprigs of cilantro and parsley
- 200g grated cheese for topping
Click on the link below for the instructions.
Hawaiian Meatball
The second dish which Minoo made was Hawaiian Meatball. The sweet and sour meatballs are very appetizing and kids will love this dish. Try and make it for your family.
Minoo served the Hawaiian Meatballs with steamed rice. A little more sauce will be perfect to go with the rice.
The Hawaiian Meatball is good for potluck too.
Ingredients
- 1 1/2 lbs ground beef
- 2/3 cup chopped onion, divided
- 1/4 teaspoon grated ginger
- 1 1/2 teaspoons salt
- 1/4 cup milk
- 1 egg
- 2/3 cup cracker/bread crumbs
- 1/2 cup brown sugar
- 1/2 cup vinegar
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 12oz can pineapple, reserve the juice
- 1 cup chopped red or green pepper
- 1 teaspoon orange zest
- mushroom, optional
Baked Spaghetti Squash
Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.
Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.
The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.
The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.
Ingredients
- 1 spaghetti squash
- 1 lb hamburger, extra lean
- 1 small onion, grated or diced
- 2 cloves of garlic, finely chopped
- salt and pepper to taste
- 1 cup grated cheddar cheese
- 1 cup canned tomato sauce
- 1/2 teaspoon basil leaves, crumbled and finely chopped
