All Entries in the "Beef" Category
Classic Lasagna
The main course for the South Arm Community Kitchen is a Classic Lasagna.
Lasagna noodle is a wide and flat type of pasta.
Kids will love this cheesy Classic Lasagna. It is great for pot luck.
Ingredients
- 12 lasagna noodles
- 1 tub (475g) extra smooth ricotta cheese
- 2 eggs
- 1 pinch pepper
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 onions, diced
- 1 rib celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1 1/2 pounds lean ground beef
- 1/3 cup tomato paste
- 2 cans tomato sauce
- 2 bay leaves
- 3 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh basil or 2 teaspoons dried basil
Source: this recipe is adapted from Canadian Living
Serves 12
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Zucchini Meat Loaf
The Richmond Community Kitchen resumed operation in September. The first kitchen took place at the Gilmore Park Church.
Minoo prepared 3 recipes for this first kitchen. The main dish is a healthier version of meat loaf with the incorporation of zucchini. Zucchini is a summer squash. Zucchini has a delicate flavour and requires little cooking cooking time. You can steam, boil, grill, bake, barbecue or fry it.
Here are some of recipes using zucchini that we had made in the community kitchens:
- Ratatouille
- Zucchini Chocolate Cake
- Curried Zucchini Soup
- Potato Mousse with Zucchini
- Zucchini Rice Caserole
- Zucchini and Cheddar Muffin
Zucchini is low in calories (approximately 15 calories for 100g of fresh zucchini). It contains useful amount of folate, potassium, Vitamin A and manganese.
Ingredients
- 4 tablespoons Dijon honey mustard
- 2 to 3 tablespoons ketchup
- 1 to 2 tablespoons olive oil
- 1 lemon
- 1 large egg
- 3 cloves garlic, minced
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 cup old-fashioned oats
- 1/2 pound zucchini (about 2 small zucchini), coarsely grated
- 1/2 cup flat-leaf parsley, chopped
- 1 pound lean ground beef
Source: via Minoo
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Ian Lai’s Healthy Asian Cooking: Broccoli and Beef Stir Fry
Are you overwhelmed when you shop at the sauces aisle in Chinese groceries? I am. There are so many types of sauces that even as a Chinese I have not try all of them.
Ian Lai shared some of the more common sauces that he uses in the Healthy Asian Cooking workshop. They include soy sauce, oyster sauce, fish sauce, rice wine vinegar, sesame oil, hot bean sauce, etc.
One of the sauces that stands out is the Korean Gochujang Hot Pepper Paste because Ian Lai said it is MSG free. As for soy sauce, the Japanese Tamari is also MSG free.
The last recipe in the Healthy Asian Cooking is Broccoli and Beef. Ian’s Lai take for the popular Broccoli and Beef you find in Chinese restaurants is very different. He cooks the beef separately and he added multigrains and goji berries into this dish.
Ingredients
- 1 flank steak
- 1 head of broccoli, cut into flowerets, slice stem to same bite size so that they cook evenly
- 1 package of snow peas
- 1 bunch of cilantro, rough chopped
- 1 bunch of green onions, chopped
- 1 bunch of water crest, rough chopped
- 1 handful of goji berries, re-hydrated in cold water for a few minutes until plump
- 1 or 2 cloves of garlic, chopped
- 1 whole garlic clove
- 2 slices of ginger
Marinate for flank steak
- salt to taste
- 1 tablespoon of sesame oil
- 1 big tablespoon Gochujang
- 1 big tablespoon of oyster sauce
- 1 tablespoon of rice wine vinegar
Sauce
- 2 red bell peppers
- 1/2 block of soft tofu
- 1/4 teaspoon of togarashi (Japanese spice mix)
- salt to taste
Grains
- 2 cups of multigrains
- 3 cups of water
The above is the package of multigrains that Ian used. You can get them from T&T or Osaka Supermarket. The 2 kg package costs around $1o to $12.
It’s a very cultural thing for Chinese to eat steamed white rice with dishes. The rice is usually washed a number of times until the water runs clear. Ian shared with us that their family gradually changed to not washing the rice as it’s his daughter’s responsibility to cook rice. After much complaints, they forgo the washing of the rice. Nowadays, they try to eat other grains instead of white rice. White rice has the least nutrients as all the good nutrients have been polished away.
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Braised Beef Rib Fingers with Daikon
Lorna is gracious to show me how to make this Braised Beef Rib Fingers with Daikon. Lorna got a pack of “chek lup guat” (in Cantonese) from the meat store on Leslie Road. The “chek lup quat” does not have bones in it despite the name. It is packed in strips. The 3 pounds of “chek lup guat” costs only slightly over $12. I found out later that it’s called beef rib fingers from the packaging in T&T.
The Braised Beef Rib Fingers with Daikon is best consumed the next day. The reason is the meat is quite fatty. If you keep it in the fridge overnight, you can remove the solidified fat easily. Nanzaro and Arkensen likes this meaty dish except that they will leave all the daikon behind for mommy.
Ingredients
- 3 pounds pack of beef rib fingers
- 1 large daikon, peel and cut into chunks
- 1 bunch of green onions, green and white separated, cut into slivers
- 1 large onion, slice
- 4 to 6 cloves of garlic, minced
- 8 slices of ginger
- 4 star anise
- 8 to 10 cloves
- 1 tablespoon of crystal brown sugar
- 4 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- few drops of sesame oil
- salt to taste
Source: Lorna
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Stuffed Pepper with Beef and Brown Rice
The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.
Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.
Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.
Ingredients
- 6 red or yellow or orange peppers
- 1 pound lean ground beef
- 1/4 cup chopped onions
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/4 cups cooked brown rice
- 3 to 4 green onions, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
Sauce
- 1 can dice tomato
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt and pepper to taste
- pinch of cayenne pepper
Source: this recipe is adapted from Lazy Day Cooking
Serves 6
You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.
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Pastel de Papa (Argentinean Potato Pie)
In the South Arm Community Kitchen, Minoo demonstrated this Pastel de Papa dish, especially for Emily. Emily had requested recipes for potatoes as her son loves potatoes. Unfortunately, on the day of the demonstration, Emily called in sick at the last minute. So, Emily, you can check in here for the recipe.
I like the name Pastel de Papa. Sounds like Papa’s Pie. Actually it means just Potato Pie in Spanish. This is really similar to Shepherd’s Pie in that it is covered with mashed potatoes.
Pastel de Papa is a popular Argentina food. It is also known as Chilean potato pie which is a staple in that country. It’s a hearty country food and simple to make. This is a great dish for potluck party.
Ingredients
- 10 to 12 potatoes, peel and cut into chunks
- 1 cup milk
- 1/4 cup butter
- 1 1/2 medium onions, dice
- 2 tablespoons oils
- 2 1/2 pounds lean ground beef
- a large can of diced tomatoes
- 3 or four eggs
- 1/2 cup green pitted olives
- 1/3 cup raisins
- paprika, salt and pepper to taste
- chili flakes to taste, optional
- freshly chopped cilantro, optional
- few pinches of ground nutmeg
Source: Minoo
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Orange Beef Stir Fry
Marian also prepared another stir fry dish for the South Arm Cooking Club for Seniors. It is an Orange Beef Stir Fry.
This citrus beef stir fry is also another west meets east recipe. The use of oranges in stir fry is not very Chinesey.
Ingredients
- 2 cups slice flank steak
- 1 tablespoon sesame oil
- orange segments from 2 oranges
- 2 green onions, cut into 1-inch length
- 1 tablespoon cornstarch
- sesame seeds (optional)
Marinates
- 3/4 cup freshly squeezed orange juice
- 2 tablespoon soy sauce
- 2 teaspoons ginger powder
- 2 teaspoons garlic powder
- 1/4 teaspoons ground pepper
Source: Marian
Serves 4
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Beef Turkey Meatballs with Tomato Sauce on Pasta
The main dish for the South Arm Cooking Club for Seniors was Beef Turkey Meatballs with Tomato Sauce on Pasta. We also made a Pesto Sauce with Walnut to go with the pasta which I will blog later.
The difference in this meatball recipe is the incorporation of ground turkey. The lean ground turkey makes these meatballs more healthy. Turkey meat has fewer calories, less fat, less cholesterol, but high in protein compared with other meat.
Most of the fats in turkey is within the skin and most of the fat within the meat is the dark meat. The white meat with skin removed is a good food source for people on low fat diet.
The turkey meat fiber is easier to digest than other types of meat, which makes it a good choice for individual who may have digestive problems.
Turkey is an excellent source of several important vitamins and nutrients such as iron, niacin, zinc, potassium, and B vitamins.
The Canada food guide recommends 2 to 3 servings of meat, fish or poultry per day for individual 50 years and up. A serving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards.
Ingredients
Meatballs
- 1/2 pound lean ground beef
- 1/2 pound lean ground turkey
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1 large egg
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup dry whole wheat bread crumbs
Yields 4 servings
Tomato Sauce
- 1 can plum tomatoes
- 1 can tomato puree
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup packed fresh basil leaves, chopped
- grated Parmesan cheese
- pinch of sugar
Yields 6 to 8 servings
Source: unknown via Marian
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