ROSEMARY-PEPPER ROAST BEEF WITH BUTTER POTATOES
2 pounds small potatoes
¼ cup butter melted
2 tablespoons black peppercorns
1 tablespoon kosher salt
¼ cup rosemary leaves
¼ cup olive oil
4-5 pound sirloin roast
½ cup red wine
1 tablespoon lemon juice.
To oven roast allow 3 hrs.
Heat oven to 400 degrees
In roasting pan combine potatoes and melted butter. Toss to coat, then arrange in a single layer and set aside.
Blend together peppercorns, salt and rosemary. Chop or process in food processor until fine. And place in a small bowl stir in olive oil and blend. Slather the mixture over the entire roast. Set the roast over the potatoes and cover with foil and roast for 230 minutes. Remove the foil and continue roasting for 45 minutes. Reduce oven to 350 degrees and roast for 1 hr or until meat reaches 120degrees in the centre.
Transfer the roast to a serving platter. Cover with foil, and a kitchen towel to keep warm
Set the roasting pan with potatoes over a burner on medium heat. Add the wine and cook, stirring gently, until any browned bits from the bottom of the pan are released and the sauce thickens, about 5 minutes. Stir in lemon juice. Slice the roast thinly, then serve with the potatoes. Spoon the pan sauce over the potatoes.
1 cup cilantro
½ cup canola oil
1/2 cup lime juice
2 small cloves garlic
1 med. Jalapeno pepper, halved and seeded
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
Blend ingredients in a blender or food processor until smooth and creamy.
Makes 1-1.5 cups dressing. Keeps well in refrigerator for 3 days.
SIMPLE LIME-CILANTRO SLAW
6 cups thinly sliced cabbage ¾ cup coarsely chopped fresh cilantro
1 teaspoon coarse sea salt ¼ teaspoon freshly ground black pepper
¼ cup lime juice 2 tablespoons orange juice
3 tablespoons extra-virgin olive oil, more if needed
Toss cabbaged, cilantro with salt and pepper. In another bowl whisk together lime and orange juice with olive oil. Toss slaw with dressing just before serving. Can add more citrus juices or oil if according to taste. Six servings
Irish Beef Stew (Slow Cooker) Recipe
A slow cooker recipe easy to prepare, cook time 9 hours on low, 6 hours on high
4 cups potatoes, peeled & cut into ½ inch cubes
1 ½ cups chopped celery
2 cups chopped carrots
1 medium onion chopped
2 Tbsp. olive oil
1 ¾ lbs stew beef, cut into 1 inch cubes
3 garlic cloves, minced
2 Tbsp. butter
2 cups low sodium beef broth
¾ cup red wine
¾ cup Guinness
2 Tbsp. tomato paste
1 Tbsp. white sugar
1 Tbsp. soy sauce
½ Tbsp. dried thyme
2 bay leaves
1 Tbsp. cornstarch + 1 Tbsp. water
Salt & pepper
Place chopped vegetables into crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.
In a large heavy bottomed skillet, heat olive oil at medium heat. Add beef to the pan and brown on all sides, about 5-7 minutes. Add garlic and cook for 1 minute. Do not burn the garlic.
Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables.
Turn the skillet to medium heat. Add butter until melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Stir the liquids, scraping the bottom of the pan. Bring to a boil for at least 2 minutes. Then lower heat and allow to simmer for 10 minutes. Season with salt and pepper to taste. Mix cornstarch and water together and stir into liquid in pan.
Pour the broth mixture into the crockpot over vegetables and beef. Add bay leaves, cover and cook on high for 6 hours on high and 9 hours on low.
Four to six servings.
BEEF AND CABBAGE SKILLET WITH THYME
1 tablespoon olive oil 1 cup diced onion
3/4 pound ground lean beef 4 cups thinly sliced green cabbage
4 tablespoon tomato paste 1 teaspoon fresh thyme leaves
1/2 teaspoon salt
In large deep skillet heat olive oil over medium heat. Add onion and cook 3-4 minutes until onion begins to soften. Add ground beef, reduce heat to medium and cook 6-8 minutes until no longer pink, breaking up and stirring occasionally. Drain any excess grease. Add cabbage and cook 3.-4 minutes until it begins to wilt. Reduce heat to low and stir in tomato paste, thyme and salt. Cook for 1 minute until all ingredients are well-combined and heated through. Serves 4
ITALIAN BEEF SANDWICHES
1 jar (500ML) roasted red peppers or roast your own 1 round steak roast app. 2 lbs
½ cup Kraft Italian dressing ¼ cup grated parmesan cheese
1 baguette (16inch) partially split, then cut crosswise into 8 pieces
Drain peppers, reserving ¼ of the liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing.
Cover with lid and cook app. 4- 6 hours on high. Remove meat from slow cooker, reserving peppers and 1 ½ cups liquid in slow cooker; discard excess. Shred meat with 2 forks, return to slow cooker and stir in cheese. Serve on baguette.
Strawberry Kale Smoothie
2 cups strawberries
2 cups Kale
½ cup plain greek yogurt
1 cup almond milk
2 Tablespoons coconut oil
1 – 2 teaspoons maple syrup
Water to reach the consistency you like.
Place all ingredients into blender and blend until smooth
App. 3 cups