by ffadmin Mar 11, 2016 | Entrees , Food & Recipes
Makes 4 servings
Ginger Steak Stir-Fry
¼ cup no-salt-added beef broth 1 pound lean beef round tip steak, sliced ¼-inch thick 2 cups mushrooms, thinly sliced 1 cup bamboo shoots 1 cup water chestnuts 1 cup bell peppers (any color), seeded and sliced 1 cup broccoli florets 1 cup asparagus, coarsely chopped 1 carrot, thinly sliced 1 teaspoon ginger ¼ teaspoon cayenne
Heat broth in a nonstick skillet over medium-high heat. Add steak and cook until almost done. Add all veggies and seasonings, cooking until tender.
3.2.2885
Beef Broth using our recipe!
Variation: substitute with boneless, skinless chicken breast and no-salt-added chicken broth.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 20, 2015 | Entrees , Food & Recipes
Makes about 8 servings
Cinnamon-Scented Cranberry Brisket
Olive oil spray 3 pounds lean beef brisket, trimmed 1 (12-ounce) bag fresh cranberries, picked and washed 1 large onion, sliced 2 sweet potatoes, peeled and cut into chunks 6 garlic cloves, crushed 4 stalks celery 6 carrots, peeled and sliced 4 whole cinnamon sticks 1 teaspoon dried rosemary 1 teaspoon dried basil Cayenne, to taste 1½ cups beef broth
Preheat the oven to 425°F. Coat a roasting pan with a few spritzes of olive oil; lay the brisket in the pan. Arrange the cranberries, onions, sweet potatoes, garlic, celery, carrots, and cinnamon sticks around the outside edges of the brisket. Sprinkle with the rosemary, basil, and cayenne. Roast, uncovered for 30 minutes. Lower the oven temperature to 300°F. Pour the beef broth over the brisket. Seal the pan tightly on all sides with foil. Roast for 3 hours or until the brisket is fork-tender. Discard the cinnamon sticks. Place about half the veggies, cranberries, and juices in a blender or food processor; puree on low. (Do this in batches if needed.) Pour the gravy over the brisket. Let cook; then refrigerate for at least 8 hours, or overnight. Slice the brisket thinly and return to the pan to soak in the gravy. Heat the brisket in a gentle oven (about 250°F) until hot, about 25 minutes.
3.2.2885
Beef Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jan 16, 2015 | Entrees , Food & Recipes
Makes about 8 (2-cup) servings
Cuban Ropa Vieja (Stove or Slow Cooker)
Olive oil spray 2½ pounds flank steak, cut crosswise into three pieces 2 large onions, sliced thinly 2 bell peppers (any color), sliced thinly and seeded 3 garlic cloves, minced 2 tablespoons apple cider vinegar 2 cups beef broth 1 (14-ounce) can diced tomatoes 2 bay leaves 2 tablespoons ground cumin 1-2 jalapenos, chopped 2 tablespoons tomato paste
Lightly coat a large pot with a few spritzes of olive oil; heat over high heat. Brown the meat on all sides, approximately 5 minutes. Transfer the meat to a plate and set aside. Spritz the pot again; heat over medium-high heat. Add the onions, peppers, and garlic; stir until they begin to brown. Add the vinegar; stir, scarping up any brown bits from the bottom of the pan. Add the broth and diced tomatoes. Bring to a boil. Add the bay leaves, cumin, jalapenos, and tomato paste, stirring until all the ingredients are blended. Return the steak to the pot. Bring the mixture back up to a boil, cover; lower the heat and simmer until the meat is very tender, about 2½ hours. When the meat is tender, shred gently with a fork. Remove and discard the bay leaves before serving.
3.2.2885
Beef Broth using our recipe!
To prepare in the slow cooker:
1. Lightly coat a large saute pan with a spritz of olive oil; heat over high heat.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Dec 26, 2014 | Entrees , Food & Recipes
Crockpot Chuck Roast
3 pound chuck roast 1 cup sliced carrot 1 cup chopped celery 1 cup chopped onion ½ cup no-salt-added beef broth ¼ cup tomato puree 2 tablespoons apple cider vinegar Olive oil spray
Spritz a saute pan with the olive oil spray. Saute the veggies until softened. Place the veggies in the crockpot. Spritz the saute pan with the olive oil spray again, if necessary; add the roast and brown on all sides. Remove the meat and place in the crockpot on top of the veggies. Add the apple cider vinegar to the saute pan; stir the vinegar, gently scraping the pan to deglaze. Add the beef broth and tomato puree to the saute pan; mix well. When the broth mixture is warm and mixed well, pour over the meat in the crockpot. Cook on low for 7-8 hours.
3.2.2885
Beef Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Oct 1, 2014 | Entrees , Food & Recipes
Makes 4 servings
Persian Meatball & Vegetable Skewers
1¼ pounds lean ground beef (do not use extra lean) 1 large egg 3 green onions, minced ¼ cup chopped fresh cilantro ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cloves garlic, minced 3 tablespoons tomato sauce 1 orange bell pepper 1 red bell pepper 1 green bell pepper 1 onion ½ pound mushrooms (button or cremini) 1 (10- to 12-inch) skewers, soaked in water for about 30 minutes
In a large bowl, mix together the ground beef, egg, green onions, parsley, cilantro, spices, garlic, and tomato sauce. Form the beef mixture into sixteen equal-size meatballs. Cut the peppers and onions into chunks, approximately 1 inch across. Alternate the meatballs and vegetables on the skewers, 4 meatballs per skewer. Grill until the meatballs are cooked through, and the vegetables are slightly charred.
3.2.2885
*Notes:
Remember to include ingredients when calculating daily intake allowances.
