Sometimes all you want to do to make dinner is take something out of the freezer. This was almost that easy. Served with Cucumber and Tomato Salad with Feta.
2 c. leftover roast beef, sliced into strips
1/2 red pepper, sliced into strips
1 small yellow onion, sliced into strips
4 mushrooms, sliced
3 large garlic cloves, minced
1 tsp oil
1 c. tzatziki (see recipe under Sauces)
1/2 tomato, sliced thinly
shredded cheese for garnish (optional)
Heat oil in frying pan, and add the vegetables. Stir until softened and starting to brown. Turn off heat, and toss in the meat. Stack pita bread on a plate, and cover with damp paper towel. Heat in microwave for about 20 seconds, or until warm and softened. Spread tzatziki on pita, add toppings, and sprinkle with cheese, if desired. Wrap up tightly in foil, and enjoy!
I found this recipe online and though I don't cook roast beef as much as I used to, when I do plan it for dinner, this is the one I go to. It uses a cheaper cut of meat, eye of round, and turns it into mouthwatering loveliness. I have adjusted the original recipe only slightly and always buy a good sized one from Costco so that I have leftovers for the freezer.
Leftover roast beef, sliced thinly, makes an excellent leftover to store in your freezer for hot summer weather meals to hearty winter stews. From gyros to beef and cheddar toasted sandwiches, to salads, soups, and stuffed peppers, this is the recipe that starts it all.
Eye of Round Roast- size (in pounds) noted, completely thawed
Spice Blend, your choice. (I used 1 tsp each salt and black pepper, 1 tsp garlic powder, and 1/2 tsp thyme)
Preheat the oven to 500*F. While it's heating, put your roast in a deep roasting pan, and dry the liquids with a paper towel. Rub the spice blend into the meat. When the oven is heated, pop it into the oven for exactly 7 minutes per pound- set the timer- and, like the high temperature roast pork loin, do NOT open the oven door. After your timer goes off, here's where it gets tricky- and you have to figure it out for your oven, I can't tell you one way or the other- set your timer for another 2.5 hrs. and turn off the heat- or, in my case, turn the heat down all the way to 150*F and let it cook slowly at that temperature. My oven loses too much heat to turn it off all the way.
The Domestic Man himself has a great temperature chart on his original recipe, so you can cook it to the doneness you prefer. We like medium rare in our house.
When the temperature outside dips enough that you start thinking about heating up your house with baking and cooking, I hope you remember this recipe!
A couple of years ago, my husband and I took a Mexican cooking course to celebrate our anniversary. This was one of the recipes we learned how to make. I have modified it from the original class recipe, as the meatballs were deep-fried and I can't bear to use that much oil.
This is one of my favorite recipes, but definitely not one to make when it's hot outside. Even today, when our temperature has dropped 10* from where it was, I was still feeling the heat from the stove.
1/2 onion, finely chopped
2 garlic cloves
1 tbsp olive oil
1 lb. lean ground beef
1/4 fresh bread crumbs
3/4 tsp sea salt
cilantro (The only fresh I could find looked terrible, so I bought that cilantro paste. I used 1 tbsp of it)
Combine above ingredients. Shape into small meatballs, and set aside.
1 chipotle chili, or 1/2 tsp chipotle powder
3 large tomatoes, or 1 large can of crushed tomatoes
1 garlic clove
1 tsp sea salt
3/4 c. water
cilantro (again, I used 1 tbsp of the paste)
Combine above ingredients in a blender. Process until smooth. Pour into large saucepan, and heat until simmering. Turn heat down to low.
Heat 1 tbsp olive oil in a frying pan, and add some of the meatballs, being careful not to crowd the pan. Brown, the meatballs, then flip over. When they are mostly browned, add them to the salsa to complete cooking. Continue with the rest of the meatballs until all are browned and simmering in the salsa. Cook until they are done.
Serve with spinach, brown rice, and black beans. We also used corn tortillas tonight.
My sons don't like to have tortillas or wraps filled with anything, so their's were served separately:
1.5 lb lean ground beef
1 large yellow onion, diced
8-10 small mushrooms, diced finely
4 cloves of garlic
1 heaping tsp of cumin
1.5 tsp chili powder
1/4 tsp chipotle powder
1 tsp salt
1 tbsp of chia seeds
1 can tomato sauce (We use Kirkland Organic)
1/2 tsp molasses
1 can of red kidney beans
1 cup of black beans
1 cup of frozen corn
Brown the beef, onions, and mushrooms, breaking up the beef as it cooks. Drain the grease into a can- never down the sink- and add the garlic, spices, and chia. Cook for a few minutes, making sure the spices are well incorporated. Add the tomato sauce and mix well. Drain and rinse the beans well, then add to the pot. Add the corn. Simmer until beans and corn are hot. You can serve this over rice or cornbread, if you wish.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.