Where's the Beef Tuesday, 9-16-14

[buckytom]

...

This time of year I use every opportunity to grill. The weather is absolutely perfect, not too hot and soon it will be too cold, though I try to grill even in the winter. So definitely grill, grill, grill.

that's what i ended up doing while dw made herb roasted fingerlings and heated up a can of baby peas.

the chicken was slathered with amish peach jam after grilling. it was delicious.

 

[JoAnn L.]

We're having country-fried steak with cream gravy, mashed potatoes, buttered green beans, iced tea, cinnamon-streusel cake for dessert.

That is my kind of meal. Sounds so good.

 

[GotGarlic]

I sautéed bell peppers, onions and garlic, then added cooked crumbled Italian sausage and some seasonings. Let that cook while I boiled some rotini, then mixed it all together. I also have garlic bread in the toaster oven.

 

[creative]

Turkey mince (sauteed with onion and garlic) mixed into stir fry veg and chinese noodles - with sundried tomato paste and reduced chicken stock....a kind of turkey chow mein.

 

[Kayelle]

It's just too blamed hot here to even go out and barbeque. I just don't do heat well at all.

I had some ground lamb in the fridge so I made the little one pound meatloaf wrapped in foil with Steve Kroll's recipe for Gyros's, and put it in the toaster oven instead of the big oven.
A quick nuke of the Pita bread, and we'll be all set with tomatoes and onions for terrific Gyro's.
Ice cream bars for later.

 

[powerplantop]

Steak Salad

 

[Steve Kroll]

Your steak salad looks great!

We had Lamb Chops and Creamy Cucumber Salad.

 

[powerplantop]

Your steak salad looks great!

We had Lamb Chops and Creamy Cucumber Salad.

Those lamb chops also look good!

 

[Cooking Goddess]

Where's the Beef...

Why, it's in my pasta sauce! Thanks for asking.

I didn't feel like cooking, but we always feel like eating, so I defrosted a package of ground beef and sauteed it with onion, garlic, and Italian seasonings. Opened and poured a jar of sauce, then rinsed the jar out with red wine and added that to the pan. Decided to use a fun shape pasta instead of spaghetti noodles. I opted for Fiore. Of course, there was a salad before the pasta. Pretty soon I'll want soup instead of salad.

 

[PrincessFiona60]

I ended up with chorizo and egg. About fresh veggied out for the day, found "cocktail cucumbers"at Costco and they were good. I'll have a nectarine in a few minutes.

 

[salt and pepper]

Meatloaf, mashed & Brussels sprouts.

 

[Cheryl J]

Taxi, authentic Mexican rice never has any chunks like Spanish Rice does. I don't see why it couldn't be done with brown rice with more water and cooking time.

I posted this a long time ago..

My friend owns a Mexican restaurant and I could never get it just right until she taught me how. Add a tablespoon of vegetable oil to a sauce pan, and saute one cup of dry rice for a minute or two. Add 1 and 3/4 cups of water, 2 tablespoons of tomato paste, 1 tsp. of cumin, and 1/2 tsp of salt. Stir and bring to the boil. Cover, and cut heat to the lowest flame. Let it simmer for 15 min. Fluff with a fork. Perfect Mexican rice.
Do not try to substitute any other tomato product.....it just won't work.
BTW, I buy tomato paste in a tube rather than by the can. It's always ready for this recipe, and others, in the fridge without opening a whole can.

Great sounding recipe, Kay. It makes such a huge difference in the final rice dish, to sauté it before cooking it. No more gummy rice - fluffy and separate rice grains every time!

 

[taxlady]

Great sounding recipe, Kay. It makes such a huge difference in the final rice dish, to sauté it before cooking it. No more gummy rice - fluffy and separate rice grains every time!

It does sound good, but I'll have to modify it for brown rice.

 

[Cheryl J]

It does sound good, but I'll have to modify it for brown rice.

Hi taxy. I use brown rice most often, too. Here's a pic I dug up using Uncle Ben's Whole Grain Brown Rice for 'Spanish' rice not too long ago. It worked great, just took a little longer to cook. It wasn't authentic Spanish rice or Mexican rice (and there is a difference) but if what you're looking for is a rice dish to accompany a Mexican themed dinner, you can't go wrong with winging it. I do it all the time....more tomatoes, less tomatoes...cumin or not, sometimes some turmeric for more 'yellow', sometimes not. LOL This one was made with a homemade pico de gallo, as I didn't have any salsa.

I highlighted Kay's post about sautéing rice before cooking it, because it really does help eliminate the starch and makes for a much nicer, fluffier rice.

 

[taxlady]

Hi taxy. I use brown rice most often, too. Here's a pic I dug up using Uncle Ben's Whole Grain Brown Rice for 'Spanish' rice not too long ago. It worked great, just took a little longer to cook. It wasn't authentic Spanish rice or Mexican rice (and there is a difference) but if what you're looking for is a rice dish to accompany a Mexican themed dinner, you can't go wrong with winging it. I do it all the time....more tomatoes, less tomatoes...cumin or not, sometimes some turmeric for more 'yellow', sometimes not. LOL This one was made with a homemade pico de gallo, as I didn't have any salsa.

I highlighted Kay's post about sautéing rice before cooking it, because it really does help eliminate the starch and makes for a much nicer, fluffier rice.

Looks wonderful. Was your brown rice short or long grain?