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  • The Low Fat Chick 2:40 pm on March 17, 2012 Permalink | Reply
    Tags: beef, , ,   

    Taco Pizza Roll 

    It’s Taste and Create time again!  This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed for the second time.  I had previously made Chipotle Veggie Capellini last time I participated and it was so tasty I thought I would take the same creative approach again.  My approach was choosing a recipe and adapting my own ideas and flavors. With this in mind, I chose to make Pizza On a Roll, but my version is a southwestern inspired taco roll.  When cooking the filling, I did not make it spicy, as this recipe is a good family recipe. But, if I was only serving myself, I would have added more chili powder for a hotter kick. You can adjust the meat filling to whatever hottness suites your taste.  This is a 6 servings dish and each slice initially does not look large, but is very filling because of the meat.

    Ingredients

    1 lb pizza dough
    1/2 lb ground sirloin
    1/2 cup tomato sauce
    2 tsp fresh oregano, chopped
    1/2 tsp garlic powder
    1 tsp cumin
    2 tsp chili powder
    1 tsp Worcestershire sauce
    1/2 cup onion, chopped
    1/4 cup frozen corn kernels
    5 oz sharp cheddar cheese, shredded
    2 Tbsp cornmeal
    1/2 Tbsp olive oil, for brushing
    1/4 tsp sea salt
    1 cup lettuce, shredded
    1/2 cup salsa

    Preparation

    Roll pizza dough out into a 12 x 9 in rectangle. Set aside.  Preheat oven to 375°F.

    In a skillet on medium heat, brown sirloin for 2 minutes. Add tomato sauce, oregano, garlic powder, cumin, chili powder, Worcestershire sauce, onion, and corn. Stir and continue to cook for 5 minutes.

    Top dough with sirloin mixture and spread evenly. Top with cheese. Roll dough up like a jelly roll from the long side. Seal edges well.

    Sprinkle corn meal on baking sheet. Place roll on baking sheet, seam side down. Brush the top with olive oil and and sprinkle with salt. Make three slashes across the top of roll.

    Bake for 30 minutes or until light brown. Slice into 6 pieces. Serve each piece topped with lettuce and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (7.7 ounces).
    Calories 412.45

    % Daily Value
    Calories From Fat  152.25  37%
    Total Fat 16.96g  26%
    Saturated Fat 7.7g  39%

     
    • NO REASON NEEDED 7:03 pm on March 18, 2012 Permalink | Reply

      Fantastic adaptation.

    • Corina 1:18 pm on March 21, 2012 Permalink | Reply

      I love rolled up pizza but have never made it before. I love Taste and Create and of ten try to make something I’ve never done before and this sounds like a great choice.

      • The Low Fat Chick 1:53 pm on March 26, 2012 Permalink | Reply

        Thanks Corina! Just be sure to use white pizza crust. Wheat would be too strong of a flavor combined with the taco flavor. I hope you like it! 🙂

  • The Low Fat Chick 10:34 pm on March 16, 2012 Permalink | Reply
    Tags: , , beef, hash, muffins, pancakes   

    Southern Inspired Food at Rosebud (Atlanta, Georgia) 

    I have begun spending more time with friends in preparation for my sister, her family and my mom moving to Virginia this summer. When they depart, I will be solo in Atlanta, with the exception of my aunt, so it is vital for me to continue to appreciate friends. A few weeks ago, I enjoyed an audacious Friday night with my friend Helen, and I chose for us to go to Rosebud, located in the quaint Virginia Highlands area of Atlanta, for dinner. A newbie to this restaurant, the first impression was superb, as the night was so full of activity that we waited over an hour to be seated for dinner. Neither of us was troubled by this, as it was obvious Atlanta loves Rosebud, which has been featured on the Food Network. The television hype was properly being lived up to, as we were captivated dining on Duck Meatballs and Crab Cakes with Asparagus, clearly made with fresh local ingredients.  Fresh, fresh, and fresh, was the name of the game and Rosebud was the master of completing the plays.

    A month later, I attended brunch at Rosebud on a flawless pre-spring day, with my visiting friend Lisa. Wanting her to fully revel in vacation time, I chose Rosebud after not being able to forget their perfectly salted Duck Meatballs. Again, we waited over an hour to be seated, but this bothered us none, as we recognized the restaurant wore an upbeat, afternoon vibe coupled with a friendly hostess. When we finally were seated, we savored Braised Beef and Sweet Potato Hash, and Whole Wheat Pancakes.  The hash was pleasingly light and full of fresh local root vegetables and autumn greens. The pancakes made with Anson mills organic flour were topped with a buttery maple syrup and vanilla-sage butter.  Both dishes left us feeling satisfied, along with the precursor of Sweet Corn Muffins with homemade preservers.  While both visits to Rosebud required a wait, as I will make reservations next time, each visit was time well spent. With its contemporary, southern-chic décor, and a menu full of fresh cuisine, I will be returning for a third visit to Rosebud.


    Rosebud

    1397 North Highland Avenue
    Atlanta, GA 30306
    http://www.rosebudatlanta.com

     
  • The Low Fat Chick 9:39 am on February 12, 2012 Permalink | Reply
    Tags: beef, flounder,   

    A Taste of Brazil at Botekim (Marietta, Georgia) 

    As a foodie I habitually read articles and peruse the web with the goal of rediscovering my home city, Atlanta, Georgia. After a short stint as a New Yorker employed amongst the robots on Wall Street, returning to Atlanta years ago brought before me a city which had amiably morphed into an international food cornucopia. But from a distance, the chain restaurant masses appear to clothe Atlanta like a circus tent, creating an illusion of limited food choices. Fortunately, this is only an illusion and the pleasantries of global cuisine are largely present. I experienced one of these pleasantries while dining at Botekim Brazilian Bistro.

    Years ago the eleven days I spent in Sao Paulo, Brazil working, was one with memories of just that, work. But, nothing left more of an impression on me than the food. Longing to find authentic Brazilian food, not just consisting of meat being paraded from table to table on a metal stick, my reading efforts lead me to Botekim. Last night, while dining on two appetizers of Braised Beef Croquettes and Brazilian Pork Sausage, full satisfaction of my reading efforts set in. The croquettes were a perfect balance of a crunchy outside with a tender beef filling, accompanied by a tangy Dijon mustard sauce. While toggling between the croquettes and sausage, my friend and I had the pleasure of speaking with the owner, in which he enlightened us and explained the sausage is freshly made with their own recipe. Such details provided the reasoning as to why the sausage, adorned with caramelized onions, was so superbly tender.

    After scoffing down the appetizers, our server brought out Sautéed Flounder, and my face illumined with eagerness. Starring at this dish, the tender flounder was charmingly topped with mushrooms, capers, and shrimp. As I ate the first bite, the butter and white wine married with the salty bite of capers happily infused my tongue. After devouring every bite, including the silky mashed potatoes, going all the way with dessert was a must. The Passion Fruit Mousse was a luscious, creamy mousse with such bold fruit flavors, that I asked our server if there was alcohol in it. She politely laughed and said no. Chuckling at my silly question, I realized all our dishes were outstanding and this was a splendid dining experience.


    Botekim Brazilian Bistro

    1410 Terrell Mill Road Southeast
    Marietta, GA 30067
    http://www.botekimbrazilianbistro.com

     
  • The Low Fat Chick 7:00 am on October 8, 2011 Permalink | Reply
    Tags: beef, , ketchup, ,   

    Sirloin Sloppy Joes 

    If you grew up in America, chances are you ate a Sloppy Joe as a kid. I had not eaten the fun, sloppy sandwich since high school, so I jumped at the chance to make it. My mom gave me a great cookbook for my birthday called 400 Calorie Fix and when I saw this recipe I knew I had to try it.  This sandwich is sweet, fabulous, and very easy to make. Say goodbye to the canned or powder versions, as this puts such sauce shortcuts to shame. I served my sandwiches with a side of Jalapeno Coleslaw, which made a very filling, but light on the calories, meal.  The original recipe called for extra lean ground round, but my tastes like a higher quality meat so I used ground sirloin which is 90% lean.

    Ingredients

    1 tsp extra virgin olive oil
    1 medium onion chopped
    1 medium green or red bell pepper, chopped
    2 Cloves garlic minced
    1 lb ground sirloin
    1/2 cup organic ketchup
    2 Tbsp packed brown sugar
    2 tsp Worcestershire sauce
    1 tsp chili powder
    1 tsp ground cumin
    1/8 tsp salt
    1/4 tsp black pepper
    4 wheat hamburger buns

    Preparation

    Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, bell pepper, and garlic. Cook stirring occasionally, until starting to soften, 3 to 4 minutes.

    Stir in the sirloin, breaking into smaller pieces with a wooden spoon, until starting to brown, 9 to 10 minutes. Add the ketchup, sugar, Worcestershire sauce, chili powder, cumin, salt, and pepper.

    Cook, stirring, until hot and well combined, 2 to 3 minutes. Serve on the hamburger rolls.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.4 ounces).
    Calories 454.23

    % Daily Value
    Calories From Fat  193.68  43%
    Total Fat 21.22g  33%
    Saturated Fat 7.64g  38%

     
  • The Low Fat Chick 10:33 am on June 12, 2011 Permalink | Reply
    Tags: beef, beef stir fry, ,   

    Honey and Black Peppered Beef Stirfry 

    It’s summertime in Atlanta, which makes me want to eat lighter with lots of veggies.  One of the easiest ways to cook and retain your veggie nutrients is by cooking with a wok. I love cooking with my wok, as it is easy, fast and I get to use the freshest of ingredients. This beef stir fry has fresh veggies mixed in with sweet honey topped off with a slight kick of black pepper. This was definitely a winner in my household.  There is plenty of sauce in this dish so I served with udon noodles, but you can serve with brown rice as well.

    Ingredients

    2 tablespoons peanut oil, divided
    1 pound round steak, cut into thin strips
    2 cloves of garlic, finely chopped
    1 bunch of green onions, chopped
    10 ounces snow peas
    1 1/2 cups mung bean sprouts
    2 tablespoons honey
    2 teaspoons soy sauce, reduced sodium
    2 tablespoons oyster sauce
    3 teaspoons black pepper

    Preparation

    • Heat the wok until very hot. Add 1 tablespoon of the oil and swirl it around to coat the side. Stir fry the beef in batches over high heat. Remove and drain on paper towels.
    • Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, onion, snow peas, and bean sprouts until softened. Remove from the wok and set aside.
    • Add the honey, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until the sauce thickens slightly.
    • Increase the heat, return the meat and vegetables to the wok, and toss for 2-3 minutes, or until well combined and heated through.
    • Serve with noodles or rice.

    Servings: 4

    Calories: about 335 per serving.

    Source

    I used peanut oil for greater flavor, finely chopped the garlic, used green onions instead of a regular onion, snow peas instead of sugar snap peas, and added bean sprouts.

    Original Author: Helen Aitken
    Original Source: Stir Fry: Tasty Recipes for Every Day (Complete Cookbook Series)

     
  • The Low Fat Chick 7:45 pm on January 25, 2011 Permalink | Reply
    Tags: beef, ,   

    Orange Beef Stir Fry 

    I had a serious craving for Chinese food but knew better than call the local delivery restaurant. Once a dedicated customer, their greasy meals caused my blood pressure and cholesterol to go up. So, now it was up to me to find a way to still enjoy Chinese food. This recipe has greatly helped meet my cravings and is light with a hint of spice.  Perfect with organic udon noodles, which are my favorite noodles. But, if you cannot find these noodles, you can serve with rice, preferably brown rice.  Rice is so heavy to me, which is why I love udon noodles. Anyway, this dish is great and leaves all the guilt of eating Chinese food behind.

    Ingredients

    1/2 cup sodium -free chicken broth, divided
    1/2 teaspoon sea salt
    1 tablespoon cornstarch
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons orange marmalade
    1 tablespoon oyster sauce
    1 tablespoon rice vinegar
    1 1/2-2 teaspoons chile-garlic sauce
    4 teaspoons peanut oil, divided
    12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
    1 tablespoon minced fresh ginger
    1 large onion, slivered (1 1/2-2 cups)
    1 small red bell pepper, cut into thin strips (1 cup)
    1 pound broccoli florets, (about 4 cups)
    1/2 pound mung bean sprouts, (about 2 cups)
    1 medium orange
    red pepper flakes (optional)

    Preparation   

    • Combine 1/4 cup broth, salt, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
    • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef and reduce heat to medium-high. Stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
    • Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper, broccoli, and bean sprouts; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thicker and translucent. Stir the vegetables into the sauce and squeeze the orange over the pan to release the juice. Return the beef to the wok; toss to coat.
    • Serve immediately with freshly cooked udon noodles or rice topped with red pepper flakes.

    Servings: 4

    Calories: About 536 per serving with udon noodles. About 266 per serving without noodles.

     
  • The Low Fat Chick 8:49 am on December 11, 2010 Permalink | Reply
    Tags: beef, , ,   

    Beef Stir-Fry with Peanut Sauce 

    It’s been a long week at work with catered lunches and dinners, so I wanted to take it slow and eat something light and yummy.  I have not had stir fry in a while, which I just love because it is an excellent blend of protein, vegetables, and carbs, so I got to cookin’!  This recipe has a yummy peanut sauce with a hint of sweetness, as the touch of honey and brown sugar give it an excellent flavor.  I like to eat stir fry with my favorite noodles, udon noodles for a well-balanced meal.

    Ingredients

    1/4 cup smooth natural peanut butter
    1/3 cup orange juice, freshly squeezed
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon rice vinegar
    2 teaspoons brown sugar
    1 tablespoon honey
    1/2 teaspoon red pepper flakes
    4 teaspoons peanut oil, divided
    3 cloves garlic, minced
    1 pound sirloin steak, trimmed and thinly sliced
    1 small head Savoy cabbage, thinly sliced
    2-5 tablespoons water
    1 large carrot, grated
    1/4 cup scallions, thinly sliced
    1/4 cup chopped unsalted roasted peanuts, (optional)

    Preparation  

    • Whisk peanut butter, orange juice, soy sauce, vinegar, brown sugar, honey, and red pepper flakes in a medium bowl until smooth.
    • Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
    • Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
    • Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and add scallions. Toss to combine. Serve sprinkled with peanuts (if using).

    Servings: 4

    Calories: About 379 per serving.

     
  • The Low Fat Chick 6:47 pm on August 8, 2010 Permalink | Reply
    Tags: beef, , , , ,   

    Chili Beef Stir Fry 

    On this lovely Sunday afternoon, indoors of course since it is 90 degree weather in the GA, I was in the mood for stir fry. With no one rushing me to eat and the full kitchen to myself, I enjoyed chopping and slicing the bulk of the ingredients for this recipe. It is a very therapeutic process to work the cutting board at your own pace. This dish is a light, spicy stir fry excellent with a serving of brown rice.

    Ingredients

    2 tablespoons chili-garlic sauce
    2 tablespoons light soy sauce
    2 tablespoons mirin or sherry
    1 teaspoon honey
    2 teaspoons sesame oil
    2 teaspoons cornstarch
    1 pound flank steak, trimmed and frozen briefly
    Salt and freshly ground black pepper
    2 tablespoons vegetable oil
    6 scallions, ends trimmed and thinly sliced
    4 garlic cloves, minced
    1 tablespoon grated ginger
    12 ounces snow peas, ends trimmed and sliced diagonally in half

    Preparation

    • Whisk the chili-garlic sauce, soy sauce, mirin or sherry, honey, sesame oil, and cornstarch together in a small bowl and set aside.
    • Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
    • Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate with juices.
    • Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, scallions, garlic, and ginger.  Cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes.
    • Whisk in the chili-garlic sauce mixture.  Remove the pan from the heat and add the beef and juices. Toss to coat and serve with brown rice.

    Servings:  4
    Calories: About 300 per serving.

    Original recipe cited from Foodnetwork.com, Aida Mollenkamp.

     
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