Twist On Hachee This evening I made a twist on a classic traditional Dutch dish called hachee (pronounced as hashay). Typically it is made with lots of onion, bay leaves and cloves as main ingredients. And typically it’s served with boiled or mashed potatoes and red cabbage on the side but I’m serving mine on brown rice.
Ingredients: 1.5 lbs beef stew meat 1 large onion (8 used red because I prefer those but that’s my personal preference) 5 cloves garlic 3 tomatoes 10 green olives with pimento 1 tbsp of juice from olives jar 1 red bell pepper 1 jalapeño pepper 1 cup organic low sodium chicken broth Turmeric Paprika Splash of fig balsamic vinegar Mrs Dash garlic and herbs Dak’s Everything seasoning (salt free) First I browned the meat, garlic, onion, jalapeño and bell pepper with the spices. Then I added the rest and switched to pressure cook for 30 minutes. Hit quick release, added 2 cups brown rice and pressure cooked for an additional 20 minutes. If you like thicker sauce you may want to brown the meat with some flour; I didn’t do that. You can also make this in a slow cooker. Just slow cook it for 6-8 hours on low, then add the rice the last hour.
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Winter Stew   I’ve made a beefy stew tonight, although according to Jason as it’s not a traditional style beef stew I shouldn’t call it that! So I’m calling it Winter stew as it has a lot of Winter vegetables in it!
Ingredients (makes about 6 meals!): 4 lbs beef stew meat Half red onion 5 cloves garlic 1 Anaheim pepper Half red bell pepper 1 golden beet 1 large parsnip 3 carrots 1 sweet potato 1 tomato 4 celery sticks 3 tbsp Grey Poupon mustard Red pepper flakes Mrs Dash garlic and herbs Hungarian paprika Turmeric 2 bay leaves Ground cloves 2 cups organic low sodium vegetable broth First I browned the meat with the spices on the sauté setting in the Ninja Foodi for about 10 minutes, then added all the other ingredients and switched to high pressure cooking for an hour. That’s all she wrote! Super easy.  Ingredients:
1 egg (use yolk only) 1.25 lbs ground Angus beef 2 slices Applewood smoked thick cut bacon Mango Chardonnay vinaigrette 2 cucumbers 1 avocado worcestershire sauce salt Mrs Dash garlic and herbs Mix the ground beef with the egg yolk, a little salt, Worcestershire sauce and Mrs Dash garlic and herbs seasoning and form parties with it. Wrap each Patty with a slice of bacon. Preheat the electric skillet and start frying up the burgers on 350F. While that was frying away I sliced up the cucumbers and dice the avocado and arranged them on two plates, adding a little vinaigrette and when the burgers were done added them too. Enjoy!  This meal was made in the Instant Pot but you can of course use any pressure cooker for this.
Ingredients: 3 lbs beef stew meat celery 4-5 stalks half bag carrots (red) onion 3 cloves garlic 4 pepperoncini peppers thyme Mrs Dash garlic and herbs salt carton beef broth Chop up the veggies except the carrots I put those whole on the bottom so the meat won't stick just in case... which it didn't. Add all ingredients to the pressure cooker, set to high pressure for 50 minutes. When done, let it sit for about 15 minutes before releasing pressure. I've read in many forums if you wait to release pressure it won't draw all the moisture out of the meat as some people were complaining their meat gets really dry in pressure cookers. This does seem to make a big difference so that's what I always do anyway. If you don't care about low carb or not of course add your potatoes but they're not in this version for obvious reasons. Enjoy!  Stir fried steak strips, red bell pepper, asparagus, onion, garlic, portobello mushrooms, Mrs Dash seasoning. Those are the ingredients!
I just added a little olive oil to my electric skillet and seared the steak strips, then added everything else. I put the lid on for the last two minutes but the rest of the cooking time it was uncovered. This meal is low carb, low sodium and low fat. Recipe and picture by Rachel McKeown :) Appliance used: camp stove.  I got the idea from a book I read a while back in the Outlander series (honestly can't remember which one at the moment). The couple were eating scotch eggs. I always thought I'd like to try them but never took the time till now.
Eggs Sausage Fresh Chives Ground Nutmeg Ground Cayenne Panko breading Cooking oil Vinegar Arugala Salt & Pepper Sauce 1/2 Mayo 1/2 Dijon Cayenne to taste Prep Hard or soft boil your eggs, peel carefully and set aside to dry take sausage meat out of the casing and add seasonings (cayenne, nutmeg, chive, salt & Pepper) Seperate into slightly larger then golf ball sized portions for each egg you plan to make use a small bowl of water to wet your fingers(helps you to make smooth balls) PLace meat between plastic wrap and flatten to about 1/4" thick and round Lay egg onto sausage portion. Using the plastic wrap to help you get started wrapping the meat around the egg. Using the small bowl of water tyo keep your fingers wet while you shape the meat around the egg. Using a 4 station system (flour, egg, bread crumb & finished egg bowl) Apply in order to each meat egg: flour, then egg, then bread crumbs. Set the breaded egg aside, using this time now to finsh shaping the meat eggs to look like eggs rather then balls. Preheat the oil to 350 Deep fry for 6 mins Set the eggs aside to cool slightly Serve on a bed of Arugala & spinach with dipping sauce Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes.1/29/2015 Recipe and picture by Rene-Andre Belyea. Appliance used Aroma Pro Rice Cooker. 
I was ecstatic to have the opportunity to shop at Trader Joe's after this morning's delivery so tonight Café Dré served up;
Angus Beef Rib Eye Steak with Sauted Mushrooms, Baby Broccoli, Yellow Squash and Heirloom Tomatoes. All cooked in the Aroma Pro Rice Cooker! Now if I could just get my hands on some Coffee Ice Cream...... Recipe and picture by Chandler Everett. Cooking appliance used: Ninja 3 in 1. 
HARD TO DOWN THE SERVING SIZE TO SIZE.
4 pounds boneless beef chuck roast 2 teaspoons salt 3/4 teaspoon black pepper 2 tablespoons vegetable oil 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced 2 large garlic cloves, finely chopped 1 tablespoon tomato paste 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled 1 1/2 cups dry white wine 1 cup water Accompaniment: 1/2 pound egg noodles, boiled until al dente Garnish: chopped fresh flat-leaf parsley Recipe and pictures by Melissa Hubbard. Cooking appliances used: George Foreman grill and Ninja 3 in 1. 
Ingredients for the guacamole. Make it as direction on pack. I added some red onion and tomato. Here is the finished product: 
Buy a pack of tortillas. Cut tortilla in 8 piece. Take some olive oil and salt. And rub on the tortilla. 
Put on George Foreman til they get crisp about 3 minutes.
Steak rolls for the Sandwich. Take some butter and garlic mix together and butter the bread. Put the rolls on the George Foreman grill until they are golden brown. 
In the Ninja, heat some olive oil. Put the sweet peppers and red onion in and sauté. 
Grill the Beef skirt til done. This morning I marinade it in olive oil, garlic powder, cumin, onion power, chili powder. Half teaspoon of each. 
Side dish: Black beans, corn and Uncle Bens quinoa and brown rice. 
Recipe and pictures by Jeanette Smitley Estep. Cooking appliance used: BBQ Grill.
Cooking On the Truck Contest #2 Janeil's Junket entry Mesquite-Spiced ribs, Brisket Mesquite Spiced, Grilled Corn on the Cob,Seafood Stuffed Portabella Mushrooms,Cherry Cheese Cake
Mesquite Spiced Ribs and Brisket 3T Mesquite Seasoning 2T meat marinade( We used Mesquite Smoke Liquid) Cook ribs and brisket in crock pot for 2-3 hours on high with a 1/2 cup of BBQ sauce(I used Gates BBQ) Wrap in tin foil cook on grill for abour an hour to hour and half Seafood Stuffed Portabella Mushrooms 3 portabella mushrooms with steamed remove 1 pkg frozen crab cakes 3 peppered bacon strips clean out mushrooms, place a frozen crab cake in the center wrap with peppered bacon( We used toothpicks to hold it together) place on a piece of tin foil spayed with butter place on grill for about half hour to hour, spray butter a couple times on them so they don't dry out Corn on the cob spray with butter and place on grill cook until done Cherry Cheese Cake We used a no bake box brand and placed fresh cherries on top with the cherry filling. this meal takes about 2-4 hours from start to finish I',m hoping all the pictures are here, if not I will try to add them |
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