All Entries Tagged With: "Beef"
Spinach Beef Soup
Besides the Creamy Seafood Udon, Lorna also made a Spinach Beef Soup in the Gilmore Park Church Community Kitchen. This is a simple and quick soup that can be served in 30 minutes.
Ingredients
- 1 bunch spinach, washed and drain
- 1 can chicken stock
- 1 can whole kernel corn
- 4 cups water
- 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes
Source: Lorna
Prep time: 10 minutes; Cook time: 20 minutes; Serve 4
Hamburger Stroganoff
Charlene prepared this recipe with extra-lean ground beef instead of sirloin strips which makes this comforting dish a bit more affordable and a bit lower in fat. When choosing recipes for the Seniors Cooking Club, Charlene always look out for low fat, low sodium, low sugar and low budget recipes. In fact, we should all adopt such healthy factors.
Stroganoff is usually served over noodles but it is also delicious served over rice, or on toast for a simple dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound extra-lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 cup sherry, optional
- 1 cup low-sodium chicken or beef broth
- 1 teaspoon paprika
- pinch of nutmeg
- 1/4 teaspoon ground pepper
- 1 teaspoon Worcestershire sauce (we substituted with soy sauce)
- 1/2 cup low-fat sour cream (or full fat plain yogurt)
Frances and Helmut paired up to make this comforting Hamburger Stroganoff.
Prep time: 20 mins; Cook time: 35 to 40 minutes; Serves 4 to 6.
Korean Cuisine: Bulgogi
Julia is a ESL student in Peace Mnenonite Church and she is a member of the community kitchen at that location. Julia made two very popular Korean dishes at the Peace Mnenonite Church Community Kitchen and Minoo invited her to do the same at the Gilmore Park Church Community Kitchen. We are so glad to have her. Julia invited her Korean friend, Michelle to be her interpreter. Michelle is an intern pastor in the Peace Mnenonite Church. Not only that Julia brought along an interpreter, she also invited her ESL teacher, Mona to come along.
Julia learned her Korean cooking skills not only from her mom but she also attended a Korean cooking school for a year. She is a perfectionist in the kitchen.
Bulgogi is a popular Korean dish made with thinly sliced beef. This dish is best served with rice and lettuce or seaweed.
Ingredients
- 3 pounds rib eye beef (ask the butcher to thinly slice for you)
- 3 small onions (grate one to marinate the beef while two thinly slice)
- 1 bunch (about 5) green onions, cut into 1-inch strips
- 1/4 pear
- 10 cloves of garlic, minced
- 5 pieces of pyogo mushroom, slice
Seasonings:
- about 1/2 cup Korean BBQ sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 tablespoon sesame seeds
- 1/2 tablespoon rice vinegar
This recipe serves 10.
Indian Cuisine: Ground Meat Curry
For the main course, Minoo made a Ground Beef Curry for the Indian theme at the Caring Place Community Kitchen. I did not use beef on the title as most population in India are Hindus who do not eat beef. I do not want to be offensive. You can substitute the beef with other meat like chicken, turkey, lamb or pork.
This Ground Beef Curry is loaded with spices like turmeric, cinnamon, cumin seeds, coriander seeds and dried red chili flakes. Vania, a volunteer for the family services did a research on the benefits of eating spicy food and here are what she found out:
- spicy food helps to prevent degeneration of the brain and nervous system
- helps with prevention of depression and migraine
- helps increase metabolism which is an important factor in weight loss function
- use for pain and inflammation management
- good for blood circulation
- lower blood pressure
- cancer prevention (Capsaicin, an active component of chili peppers, attack and kill cancer cells
- improve digestion
- improve sleep pattern
Hamburger Soup
The South Arm Cooking Club for Seniors met again for more fun time cooking some wonderful recipes. For this week’s menu, Charlene prepared four recipes. The first recipe is Hamburger Soup, adapted from CookingNook.com.
The Hamburger Soup can be cooked on the stove top or in a slow cooker. This soup freezes extremely well. Simply ladle it into small plastic containers, label and freeze for up to 3 months.
Paul and Chris worked on this recipe. Chris is no stranger to this recipe as she often makes this soup at home.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion, chopped fine
- 3 cloves of garlic, minced
- 1 x 28oz can diced tomatoes
- 2 cups water
- 3 cans beef consommé soup (or beef broth)
- 4 carrots, chopped fine
- 3 stalks celery, chopped fine
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 to 2 teaspoons Worcestershire sauce
- 1/2 cup pearl barley
- parsley for garnishing
- salt and pepper to taste
Old Fashioned Beef Stew Recipe for Slow Cooker
For those of you of follow chowtimes, I’m sure you’ll know me well enough that I try not to use the oven in summer. It’s hot enough already and we do not need the extra heat from the oven. I made this Old Fashioned Beef Stew using the slow cooker.
I find that this beef stew is slightly on the tangy side. We are not so fond of tangy meat but I’m ok with tangy dessert. The next time I’m going to make this again, I will omit the lemon juice. This is a very hearty meal.
The main reason I made this beef stew is I found a great deal for eye of round roast at Save-On-Foods. This 2.6kg piece of meat only cost $11.42.
Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 pounds lean stew beef
- 1 onion, quartered
- 1 clove garlic, minced
- 2 cups beef broth or bouillon
- 1 teaspoon salt or to taste
- 1 tablespoon lemon juice (I think I will omit this next time)
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground pepper
- 1/2 teaspoon paprika
- 2 bay leaves
- 6 carrots, cut in pieces
- 6 medium potatoes, cut into pieces
- 1/3 cup cold water blended with 3 tablespoons flour for thickening (I find it not necessary)
Home-made Beef Jerky
We are glad to have Lucy demonstrates in the Gilmore Park Church Community Kitchen. Lucy has signed up for a pharmacy course and once her class starts in early March, she will not be able to attend the community kitchen anymore. We do wish her the best in her future undertakings.
Lucy made this spicy Beef Jerky in the community kitchen. She brought some of these Home-made Beef Jerky for us to try on a previous meeting and all of us love it. We are glad that she can show us how to make it. These spicy beef jerky is so good that we cant stop snacking on it. If you cant eat spicy food, you can leave out the hot chili powder. We actually made two batches, one with hot chili powder and another without because Frank cant take spicy food. They are both good but I preferred the spicy one, of course. According to Lucy, after refrigeration, it will not tastes as spicy as it just comes out from the oven.
Ingredients
- 1kg stewing beef
- 40ml water
- 90ml soy sauce
- 50ml sugar
- 12.5ml (2 1/2 teaspoons) ground Szechuan pepper ground (dry roast whole Szechuan pepper corn until fragrant, place in a ziplock bag and use a rolling pin to crush the pepper until fine)
- 12.5ml (2 1/2 teaspoons) hot chili powder
- 3 to 5 star anise
- 3 to 5 thin slices of ginger
