Showing posts with label #LoveCDNBeef. Show all posts
Showing posts with label #LoveCDNBeef. Show all posts
Friday, June 07, 2013
Filipino Bistek (Beef Steak) @CanadianBeef #LoveCDNBeef
With May being the month my Lola (grandmother) passed away last year, I've found myself making a lot of Filipino dishes. We're now into the beginning of June and I find I'm still cooking a lot of Filipino food. This has totally been done unintentionally. I think it's perhaps because I really, really miss my grandmother right now. I've also been missing her cooking and by me cooking up some of the food that remind me of her, it also brings me back to my roots.
My husband and four year old daughter certainly don't mind. We had Filipino Bistek for supper tonight and it was a hit.
This is a family recipe that has been tweaked. I didn't have *calamansi (citrus fruit native to the Philippines - looks like a little lime/lemon). Since I can't get calamansi where I live, I use regular lemons. It doesn't taste quite the same as the Bistek in the Philippines, but it does the trick!
My husband and four year old daughter certainly don't mind. We had Filipino Bistek for supper tonight and it was a hit.
This is a family recipe that has been tweaked. I didn't have *calamansi (citrus fruit native to the Philippines - looks like a little lime/lemon). Since I can't get calamansi where I live, I use regular lemons. It doesn't taste quite the same as the Bistek in the Philippines, but it does the trick!
Filipino Bistek
Ingredients:
1 lb of beef sirloin, sliced thinly (about a quarter inch in thickness)
*the juice of 1 lemon, freshly squeezed
2 tbsp minced garlic (I like a lot of garlic, so I actually put in 4-5 cloves, minced)
2 large onions, cut into rings
1/2 c soy sauce
black pepper, freshly ground
cooking oil
Instructions:
- Slice beef into thin strips. Season beef with freshly ground black pepper.
- In a large bowl, mix together the garlic, soy sauce, and lemon juice.
- Marinate meat in soy/garlic/lemon juice mixture. Overnight is best, but if you're short on time, at least 30 minutes.
- In a skillet, heat cooking oil (enough to cover the bottom of the skillet) and stir fry the onion 'rings' until slightly soft and slightly golden. Make sure not to overcook them. Remove from skillet and set aside.
- Using the same skillet you cooked the onions in, pan fry the strips of beef. It's best to cook in small batches.
- Once all the meat has been cooked, return to skillet. Let cook for a few minutes in the sauce. If you need to add more soy or lemon juice, add according to your taste. I don't like my Bistek too salty and prefer it on the sour/lemony side.
- Place beef slices on a serving plate with onion rings arranged on top of meat.
- Pour remaining sauce over Bistek and serve with rice (and whatever vegetables you'd like on the side). In true Filipino style, spoon sauce over rice and eat!
Wednesday, April 17, 2013
#WordlessWednesday @FoodBloggersCA Kitchen Aid Fun
Just this past weekend, I was fortunate enough to be able to attend the Food Bloggers of Canada Conference at Hockley Valley Resort. What an amazing conference it was! So inspiring! Detailed blog post to come!
Above photos can also be found on the Kitchen Aid Canada Facebook Page. Photos taken by femkephotography.ca
Link up your Wordless Wednesday posts! We'd love to check them out!
Thursday, April 11, 2013
BBQ'd Beef Roast ~ Manitoulin Shawarma
Being married to a beef farmer, it comes to no surprise that my husband and 4 year old daughter both love their beef. Roasts are among their favourites.
This recipe is not your standard roast recipe. Normally, I cook my roasts in the oven or BBQ. This method is a bit unusual, but oh-so-tasty and oh-so-fun!
BBQ'd Beef Roast ~ "Manitoulin Island Shawarma"
Ingredients:
Beef shoulder cut
1 large onion (the size of a softball)
vegetable or cooking oil
salt, pepper, garlic powder (or whatever spices you wish)
1/2 quart beef broth (I made my beef broth, but you can use store-bought if you want)
4 cloves of garlic
Instructions:
Slice roast into thin cuts. Drizzle oil over meat. Rub spices over meat.
Cut onion into 3 thick slices.
Take 2 long metal BBQ skewers. On 1 BBQ skewer, thread meat and then 1 slice onion. Repeat twice (meat slices and onion). Take the other skewer, and from the other end, thread through the meat slices and onion slices to give some stability (so it's not flimsy when you sear it on the BBQ).
On BBQ, sear all sides (about 1-2 minute per side).
In a baking pan (one that can go on the BBQ), add your beef broth and your 4 cloves of garlic.
put roast in the pan with the broth (jus).
Cook indirect at 300 degrees F. Cook it low for about 10 minutes or until meat is cooked through, yet moist and juicy.
Flip roast around. Braise and baste in garlic jus.
Once your meat is cooked, remove from BBQ. To serve, hold skewer and with a sharp knife, make thin cuts. The way this looks reminds me of Shawarma. When you slice, you'll get lovely thin slices of BBQ'd beef and onion.
Take your garlic jus and pour it over your meat.
Serve a heaping pile of BBQ beef onto a nice bun. You can add some shredded cheese on top if you like.
I grilled some red pepper and zucchini on the BBQ and served that as a topping.
This is meant to go in a sandwich, but if you're not a bread eater, BBQ some sliced sweet potato and have the grilled zucchini and red pepper as a side dish.
So delicious and a different way to cook beef on the BBQ.
This recipe is not your standard roast recipe. Normally, I cook my roasts in the oven or BBQ. This method is a bit unusual, but oh-so-tasty and oh-so-fun!
BBQ'd Beef Roast ~ "Manitoulin Island Shawarma"
Ingredients:
Beef shoulder cut
1 large onion (the size of a softball)
vegetable or cooking oil
salt, pepper, garlic powder (or whatever spices you wish)
1/2 quart beef broth (I made my beef broth, but you can use store-bought if you want)
4 cloves of garlic
Instructions:
Slice roast into thin cuts. Drizzle oil over meat. Rub spices over meat.
Cut onion into 3 thick slices.
Take 2 long metal BBQ skewers. On 1 BBQ skewer, thread meat and then 1 slice onion. Repeat twice (meat slices and onion). Take the other skewer, and from the other end, thread through the meat slices and onion slices to give some stability (so it's not flimsy when you sear it on the BBQ).
On BBQ, sear all sides (about 1-2 minute per side).
In a baking pan (one that can go on the BBQ), add your beef broth and your 4 cloves of garlic.
put roast in the pan with the broth (jus).
Cook indirect at 300 degrees F. Cook it low for about 10 minutes or until meat is cooked through, yet moist and juicy.
Flip roast around. Braise and baste in garlic jus.
Once your meat is cooked, remove from BBQ. To serve, hold skewer and with a sharp knife, make thin cuts. The way this looks reminds me of Shawarma. When you slice, you'll get lovely thin slices of BBQ'd beef and onion.
Serve a heaping pile of BBQ beef onto a nice bun. You can add some shredded cheese on top if you like.
I grilled some red pepper and zucchini on the BBQ and served that as a topping.
This is meant to go in a sandwich, but if you're not a bread eater, BBQ some sliced sweet potato and have the grilled zucchini and red pepper as a side dish.
So delicious and a different way to cook beef on the BBQ.
Sunday, March 17, 2013
An Unusual St. Paddy's Day Dinner @CanadianBeef #loveCDNbeef
We love creating new traditions with our friends. This year, our Swiss friend invited us (and another family) over for an unusual St. Paddy's Day dinner! A beef tongue dinner!
Our friend was really excited about cooking beef tongue for us and sharing a meal together. It just so happened that it was on St. Patrick's Day.
I have to say that beef tongue is not something have enjoyed the past. Perhaps it's the texture, the appearance, and just the idea and image of beef tongue that has made it unappealing to me.
In all fairness, as a child, I enjoyed the Filipino dish my grandfather made with beef tongue. However, when I learned what it was, it turned me off completely. My grandfather's Lengua Estofada was such a tasty dish. It was flavourful and the meat was so tender.
After that, I was vegetarian for most of my adult life. As chance would have it, I married a beef farmer. When I married a beef farmer, I was reintroduced to beef tongue by my mother-in-law. A "family favourite" was cold beef tongue sandwiches on my mother-in-law's homemade bread with her homemade relish.
If I have to be honest, it was not something I would choose to eat. My mother-in-law is a fabulous cook, but a cold beef tongue sandwich is not something I find particularly appetizing. I remember not wanting to be impolite, but really not wanting to eat it. It was basically a boiled beef tongue, sliced and served cold.
When our Swiss friend invited us to his family's home for a beef tongue party, I had some reservations. We went, the kids had a blast, the adults engaged in fun conversation, and the meal was amazing!
Yes, I said it. The Swiss beef tongue dinner was amazing. He cooked it in a pressure cooker and made a lovely sauce with capers. He served his famous mashed potatoes and green beans with it as well. No one gets mashed potatoes as light and fluffy as he does!
For dessert, his wife made a gluten/dairy-free chocolate tart with an almond crust, topped with raspberry.
The dinner party was a hit and our group of friends decided we'd do a Swiss beef tongue dinner every St. Patrick's Day. I know it sounds highly unusual, but it was actually really good! My four year old daughter had two helpings of beef tongue and mashed potatoes. I cannot believe that my little girl asked for more beef tongue! Unreal!
At the dinner party, we had one Swiss person, one Irish person, one English-Canadian person, one Hungarian person, one French-Canadian person, one Filipina-Spanish-Caribbean-Chinese person (me!), and all our kids. I will not tell you what other "delicacies" from all of our cultures we talked about! One thing is for sure...I will NEVER try "Alpen balls" or "Prairie Oysters". I will not eat "Head Cheese" either.
Have you ever had beef tongue? What is something you absolutely WILL NOT eat? Are you an adventurous eater or a picky eater?
Happy St. Paddy's Day!
I have to say that beef tongue is not something have enjoyed the past. Perhaps it's the texture, the appearance, and just the idea and image of beef tongue that has made it unappealing to me.
In all fairness, as a child, I enjoyed the Filipino dish my grandfather made with beef tongue. However, when I learned what it was, it turned me off completely. My grandfather's Lengua Estofada was such a tasty dish. It was flavourful and the meat was so tender.
After that, I was vegetarian for most of my adult life. As chance would have it, I married a beef farmer. When I married a beef farmer, I was reintroduced to beef tongue by my mother-in-law. A "family favourite" was cold beef tongue sandwiches on my mother-in-law's homemade bread with her homemade relish.
If I have to be honest, it was not something I would choose to eat. My mother-in-law is a fabulous cook, but a cold beef tongue sandwich is not something I find particularly appetizing. I remember not wanting to be impolite, but really not wanting to eat it. It was basically a boiled beef tongue, sliced and served cold.
When our Swiss friend invited us to his family's home for a beef tongue party, I had some reservations. We went, the kids had a blast, the adults engaged in fun conversation, and the meal was amazing!
Yes, I said it. The Swiss beef tongue dinner was amazing. He cooked it in a pressure cooker and made a lovely sauce with capers. He served his famous mashed potatoes and green beans with it as well. No one gets mashed potatoes as light and fluffy as he does!
For dessert, his wife made a gluten/dairy-free chocolate tart with an almond crust, topped with raspberry.
The dinner party was a hit and our group of friends decided we'd do a Swiss beef tongue dinner every St. Patrick's Day. I know it sounds highly unusual, but it was actually really good! My four year old daughter had two helpings of beef tongue and mashed potatoes. I cannot believe that my little girl asked for more beef tongue! Unreal!
At the dinner party, we had one Swiss person, one Irish person, one English-Canadian person, one Hungarian person, one French-Canadian person, one Filipina-Spanish-Caribbean-Chinese person (me!), and all our kids. I will not tell you what other "delicacies" from all of our cultures we talked about! One thing is for sure...I will NEVER try "Alpen balls" or "Prairie Oysters". I will not eat "Head Cheese" either.
Have you ever had beef tongue? What is something you absolutely WILL NOT eat? Are you an adventurous eater or a picky eater?
Happy St. Paddy's Day!
Thursday, March 07, 2013
Watch.Learn.Cook with @CanadianBeef #loveCDNbeef
We learn about food, our culture and how to cook by watching our parents cook. Well, in most cases that is where our earliest introduction with cooking comes from.
I remember as a very young child, going to my grandparents' house after school and my grandfather would be watching cooking shows. Long before I became a FoodNetwork junkie, I was a Ken Kostick and Mary Jo Eustace What's For Dinner fan.
My brothers, cousins and I would always hang out in the kitchen while our grandparents taught us how to cook Filipino food. We'd loiter in the kitchen under the guise of actually wanting to learn how to cook, when in reality, we just wanted to sample all their yummy food. My grandparents were both fabulous cooks.
I say we learn about food by watching our parents (or grandparents) in the kitchen. Now I find myself watching FoodNetwork or even YouTube videos! How about Pinterest? If I need a recipe, I just Google it and pray there's a video!
Canadian Beef has wowed me with their amazing videos. So easy to follow!
I have to say that I only really started cooking when I first lived on my own. With parents and grandparents who were amazing cooks, I never had to really put into practice what I learned. I failed miserably when I first started on my own. The fear of not being able to cook meat properly was something that stressed me out. When Hubby and I were in our first year of marriage, I was so stressed out about cooking for my mother-in-law.
Who cooks a roast beef better than a beef farmer's wife? I couldn't even make my own pie crusts, let alone cook the perfect roast! I had tremendous anxiety cooking beef for my beef farmer mother-in-law. Turns out she loves my cooking. I still wish I had Canadian Beef recipes, tips, and videos back then!
Check out this video on "How to Make the Perfect Pot Roast".
Apart from steak, this next one is my husband's favourite way to have beef. He loves a good oven roast. Can you tell I'm addicted to all the Canadian Beef "how to" videos?
If you grew up watching Julia Child, you know you've always wanted to learn how to make the perfect Boeuf Bourguignon! Never fear, Canadian Beef is here!
With Mother's Day and Easter coming up, I know my husband is going to ask me to make one of the above recipes (most likely the oven roast)!
It's interesting how as I prepare to end this post, we come full circle. I began talking about how as a child, I watched and learned as my grandparents cooked their dishes from their home country of the Philippines. Now that my daughter is four years old, she is now learning how to cook and often acts as my very capable Sous Chef!
If you're teaching your kids how to cook, these Canadian Beef videos will come in handy!
Canadian Beef has more exciting news for you!
Canadian Beef has partnered with Eat In Eat Out Magazine. Check it out! I read every page, as there were so many amazing recipes included. Of course, my lots of great beef tips too! You can follow them on Twitter at @EatInEatOutMag.
WIN 1 of 5 Canadian Beef iPad4 Prize Packs!
EACH prize pack consisting of one (1) 32GB Apple iPad4 (Wi-Fi with Retina Display), one (1) remote talking thermometer, + one (1) cooler tote per qualified winner. Approximate retail value of EACH prize pack is CD$770.00. Limit of one (1) prize per person/email address.
Enter Contest here.
Disclosure -
Wednesday, February 27, 2013
Canadian Beef Helping Hubby Get Dinner on the Table! @CanadianBeef #loveCDNbeef
Canadian Beef has partnered with Hamburger Helper! Makes sense! When I think beef, I think of hamburger/ground beef. While Hubby loves his steaks and roasts, to me, hamburger is the most versatile. I use ground beef in so many recipes! You can make meatloaf, stuffed peppers, cabbage rolls, casseroles, lasagna, chili, spaghetti sauce, Tourtière, Shepherd's Pie...the list goes on and on!
This month, Hamburger Helper is running a
big promotion with a $3 off coupon on each box of Hamburger Helper towards your ground
beef purchase. See complete details about the content by following the
link on www.beefinfo.org
As a Canadian Beef Ambassador, I received a box of each of the six Hamburger Helper varieties. Remember how I said hamburger is the most versatile? There are just so many ways you can cook with it! If you're lacking ideas, you can always head to www.lifemadedelicious.ca as well! They have lots of ways to be creative with Hamburger Helper and their recipes.
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I have a confession. My 4 year old has never had Hamburger Helper. I make pretty much everything from scratch. This said, I was in a rush and had a meeting to get to. After school is super busy, and Hubby had to get Little One fed when she got off the bus and rush her to ballet. Guess what he fed her?
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Hubby made the HH lasagna with a salad. He said it was super fast to make and tasted good. The thing is, this is an incredible novelty for my husband too. Having grown up on his mom's home cooking, he has never had HH either! It was a first for both him and Little One!
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I have a confession. My 4 year old has never had Hamburger Helper. I make pretty much everything from scratch. This said, I was in a rush and had a meeting to get to. After school is super busy, and Hubby had to get Little One fed when she got off the bus and rush her to ballet. Guess what he fed her?
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Since we're talking beef, in case you hadn't already noticed, the Canadian Beef blog already features Joyce’s blog post on how this product is helping her teach her son to cook. Sure, boxed products get a bad rap sometimes. These are great ways to show how you can make meals for the family with the use of HH products that help make life a little easier.
Here is a very helpful blog post w links to a video and pdf resource all about the different packaging types and how they can help with meal planning.
I first heard of Big Batch Ground Beef from @CanadianBeef. What a great way to make sure you always have ground beef ready to use in your recipes and also get supper on the table in a pinch!
Thought you might enjoy this:
Thought you might enjoy this:
Here is a link to Canadian Beef's big batch beef recipes. There are lots of recipes to choose from! There are two types of big batch beef – one is the
‘simple’ version using an onion soup mix, the other calls for chopped
onion and peppers. In our house, we like the addition of lots of
veggies. It's a great way to make sure there are veggies in your meal even when the fridge is empty of veg!
Big batch beef instructions and cooking video:
Big Batch Beef: Cook 4 lb (2 kg) Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Disclosure - I am a Canadian Beef Brand Ambassador. Though I have received compensation for this post, all the thoughts and opinions expressed on this blog are honest and my own.
Sunday, February 17, 2013
Bacon Wrapped Mac 'n Cheese Stuffed Meatloaf ~ @CanadianBeef #LoveCDNBeef #bacon
Being married to a beef farmer, it comes to no surprise that his favourite food is none other than...You guessed it. Beef.
Even our four year old daughter loves beef.
For Valentine's Day, I thought I was going to be whisked away to the Royal Michael's Bay Restaurant for a romantic dinner. Instead, we had an appointment with our accountant for tax season. Granted, first thing in the morning, Hubby presented me with a beautiful bouquet of flowers and some red velvet cupcakes with pink icing and candy hearts sprinkled all over them. I'm not a big fan of overly sweet things, so Hubby and Little One thoroughly enjoyed them.
Since I had to make dinner, I decided to make something I don't often make. Of course, to please the troops, it had to have beef as an ingredient. This is a recipe I saw when Hubs and I were watching The Phantom Gourmet a few years ago. You will soon see why I don't make this recipe often!
MAC & CHEESE STUFFED MEATLOAF WRAPPED IN BACON
See? I know it's comfort food on a cold Winter's day. Hubs says bacon-wrapped anything is a good thing. Not for your arteries and cholesterol level though. Anyway, this is always a crowd pleaser and the recipe resurfaces maybe once a year or so.
Ingredients:
Meatloaf:
2 lbs ground beef
1 c Italian breadcrumbs
1 to 2 eggs, beaten
black pepper (no salt, because the bacon has salt)
Mac & Cheese:
2 c macaroni noodles/elbow noodles (you can use whole wheat or rice pasta if you want)
butter, a couple of pats
2 c cheese (I used 2 kinds: grated marble cheese and goat cheese)
1-2 tbsp flour
milk
Bacon
Instructions:
I couldn't find the recipe from the episode of The Phantom Gourmet, so I used the idea of the stuffed mac and cheese meatloaf wrapped in bacon and used my own recipe.
Little One requested leftovers for her school lunch the next day. I have her 1/2 a piece of meatloaf, cucumber salad, carrot & celery sticks, an apple, grapes, a yogurt, and her Thermos with water. My kid is not a sandwich eater. I often wonder what her classmates think of her unconventional school lunches.
Even our four year old daughter loves beef.
For Valentine's Day, I thought I was going to be whisked away to the Royal Michael's Bay Restaurant for a romantic dinner. Instead, we had an appointment with our accountant for tax season. Granted, first thing in the morning, Hubby presented me with a beautiful bouquet of flowers and some red velvet cupcakes with pink icing and candy hearts sprinkled all over them. I'm not a big fan of overly sweet things, so Hubby and Little One thoroughly enjoyed them.
Since I had to make dinner, I decided to make something I don't often make. Of course, to please the troops, it had to have beef as an ingredient. This is a recipe I saw when Hubs and I were watching The Phantom Gourmet a few years ago. You will soon see why I don't make this recipe often!
MAC & CHEESE STUFFED MEATLOAF WRAPPED IN BACON
See? I know it's comfort food on a cold Winter's day. Hubs says bacon-wrapped anything is a good thing. Not for your arteries and cholesterol level though. Anyway, this is always a crowd pleaser and the recipe resurfaces maybe once a year or so.
Ingredients:
Meatloaf:
2 lbs ground beef
1 c Italian breadcrumbs
1 to 2 eggs, beaten
black pepper (no salt, because the bacon has salt)
Mac & Cheese:
2 c macaroni noodles/elbow noodles (you can use whole wheat or rice pasta if you want)
butter, a couple of pats
2 c cheese (I used 2 kinds: grated marble cheese and goat cheese)
1-2 tbsp flour
milk
Bacon
Instructions:
- Preheat oven to 375 degrees.
- In a large bowl, mix ground beef, bread crumbs, eggs, black pepper. Make sure to mix thoroughly. Set aside.
- Boil macaroni/elbow noodles until al dente.
- In a pan, melt butter and gradually add milk and flour to make your roux. Add shredded cheese and goat cheese and cook until you have a lovely thick and cheesy sauce.
- Drain noodles and add to cheese mixture. Coat noodles in cheese mixture, making sure to coat everything evenly.
- Add some black pepper to taste. Little One loves this homemade mac and cheese.
- Line a loaf pan with strips of bacon side by side (not lengthwise). Make sure to leave a bit of an overhang on each end.
- Add a layer of meatloaf mixture to cover the bottom of the pan (over the bacon) and the sides.
- Add a good layer of mac and cheese over the layer of meatloaf mixture.
- Cover mac and cheese layer with remaining meatloaf mixture.
- Pull bacon overhang over (it won't completely cover the meatloaf. It'll cover maybe an inch or 2 on each side. Add a few strips of bacon lengthwise to cover the top of the meatloaf. If the bacon is too long, just tuck it into the sides.
- Bake in oven for 60 minutes.
I hope you enjoy this recipe. If you do try it, please let me know what you think! My husband and Little One are fans of this dish. Like I said, I only make it once a year or so because I worry about cholesterol and the meatloaf being wrapped in bacon may not be something people should have on a regular basis, I'm sure!
Friday, January 25, 2013
Balancing My Nutrition Budget #LoveCDNBeef @CanadianBeef
I don't know about you, but for us, January is often pretty tight when it comes to finances. It's right after the Holidays and though we have a budget for our Christmas spending, January is a time when our family tends to buckle down on spending. I'm married to a frugal farmer, so we don't tend to spend much in the first place, but even more so in January.
January for us is cutting back on spending and on other things as well!
How many of you have had to wear your comfy pants for Christmas dinner? All the festivities and celebrating with food seem common for most during the Holidays. Winter makes me want to hibernate because with -20 something temperature plus windchill, the cold is too harsh to enjoy our favourite outdoor Winter activities.
Yet, we still need to keep busy and active.
Some of the things I do to save time and money in our house:
Canadian Beef's Registered Dietician, Karine Gale shares some fabulous tips on Balancing My Budget here.
Some other fabulous tips for saving include: Top 5 Beef Tips to help you save money and time, and Top 10 grocery shopping tips to stretch your food dollar. I love these tips! I'm happy to say that I do most of these. Some are new to me, but I'll definitely be putting into practice (like 1. Do Some Legwork &
Plan out a week’s worth of meals in advance and 10. Store your Groceries Properly to Avoid Waste).
Check out the Canadian Beef site for more helpful info. You can also connect with them on Twitter and Facebook!
What are some of the things you do in your home to save time and money?
Disclosure: I am a Canadian Beef Ambassador and have been compensated for this post. However, all opinions expressed are my own and have not been influenced in any way by my association with the program.
How many of you have had to wear your comfy pants for Christmas dinner? All the festivities and celebrating with food seem common for most during the Holidays. Winter makes me want to hibernate because with -20 something temperature plus windchill, the cold is too harsh to enjoy our favourite outdoor Winter activities.
Yet, we still need to keep busy and active.
Some of the things I do to save time and money in our house:
- Make food stretch - I know this sounds extremely frugal of me, but I often use one piece of meat (enough for 1 person) to feed my family of three. Instead of everyone getting their own steak, I use a single portion and do a stiry-fry with loads of veggies.
- Cook in big batches and freeze - Kind of like Canadian Beef's "big batch beef" recipe. I find if I make batches of chili, lasagna or cabbage rolls and freeze some for future meals, it cuts down on time and prep...and saves a busy mom's sanity.
- Keep our freezer full - As a farming family, our freezers are always full. I freeze the produce from our gardens for Winter use. We have a freezer for beef and other meats, a freezer for vegetables and fruits/berries, and a freezer for other things like bread, baked goods, etc.
- Make a list & avoid impulse shopping - Having a list and knowing what you need at the grocery store really does save time and money. Go in, get what you need, pay, and leave! Easy in and out shopping helps avoid the risk of impulse shopping. We're usually pretty good at this, except when Little One decides she'd like to buy something like ready-made sushi or something! Don't go shopping when you're hungry! :)
Canadian Beef's Registered Dietician, Karine Gale shares some fabulous tips on Balancing My Budget here.
Some other fabulous tips for saving include: Top 5 Beef Tips to help you save money and time, and Top 10 grocery shopping tips to stretch your food dollar. I love these tips! I'm happy to say that I do most of these. Some are new to me, but I'll definitely be putting into practice (like 1. Do Some Legwork &
Plan out a week’s worth of meals in advance and 10. Store your Groceries Properly to Avoid Waste).
Check out the Canadian Beef site for more helpful info. You can also connect with them on Twitter and Facebook!
What are some of the things you do in your home to save time and money?
Disclosure: I am a Canadian Beef Ambassador and have been compensated for this post. However, all opinions expressed are my own and have not been influenced in any way by my association with the program.
Sunday, January 13, 2013
Pot Roast Sundays @CanadianBeef #LoveCDNBeef
We try to make Sunday more of a family day in our house. Every day is a busy day on the farm, so Sundays are great for spending a few hours of quality time together. This means having a leisurely dinner together. I guess I should say "supper", because if you're a farmer, most likely "dinner" is normally your earlier meal and the main meal of the day. Even after eight years of living on the Island, I am constantly being corrected on this. Coming from the city, I've always used "dinner" and "supper" interchangeably. My question to my husband and my mother-in-law is always, "So, you mean dinner is lunch?"
Okay, we don't always have pot roasts on Sundays. There are so many other things we can make with beef. Here are but a few:
All of these recipes can be found here on the blog under recipes. For more beef recipes, visit the Canadian Beef website and peruse their many delicious beef recipes.
{Here's a question for you}
I remember doing a quiz from a magazine when I was a teen in the 90s. One of the questions was "What's your favourite food and three reasons why?"
You're supposed to describe the way the food makes you feel. Leave me your favourite food and three reasons, and come back tomorrow. I'll tell you what it's "supposed" to mean. It's actually quite funny!
* Edited to include: Your favourite food is supposed to symbolize what kind of person you are attracted to! I had to laugh when my friend said his favourite food was poutine because it's cheap, easy, cheesy, and greasy!
Okay, we don't always have pot roasts on Sundays. There are so many other things we can make with beef. Here are but a few:
{Here's a question for you}
You're supposed to describe the way the food makes you feel. Leave me your favourite food and three reasons, and come back tomorrow. I'll tell you what it's "supposed" to mean. It's actually quite funny!
* Edited to include: Your favourite food is supposed to symbolize what kind of person you are attracted to! I had to laugh when my friend said his favourite food was poutine because it's cheap, easy, cheesy, and greasy!
Friday, December 07, 2012
Food Safety, Talking Thermometers, @CanadianBeef, a Roast Recipe & a Giveaway! #loveCDNbeef
Cooking roasts can be a little daunting for some. After all, they are huge, thick slabs of meat. You want to make sure to cook it properly. The same can be said for a thick cut of steak. Though my husband likes his meat on the slightly rare side, I'm more of an "I like my meat 'done' done" kind of girl.
Canadian Beef makes cooking roasts as easy as 1-2-3!
You can view a step by step video on oven roasting and even learn how to make the perfect gravy! I love this site because it's such a wealth of information. There are so many amazing recipes, step by step "how to" videos, tips, and info on all things beef.
I can often be found with my Tablet perched on my island in the kitchen and scouring the Canadian Beef site for new recipes. Any questions I have when it comes to beef, I visit the Canadian Beef site!
My husband loves a good steak, but will tell you that one of his favourites is actually roast. Why? Well, he is a frugal beef farmer and a roast is one of the most economical cuts! Think about it. A roast can feed an entire family and you'll likely have leftovers for the next day.
Roasts are easier to prepare and cook than one may think. Because I'm usually really pressed for time, I often cook my roasts in my slow cooker. This said, I really do love a good oven roast. Another beautiful thing about a roast is that you really don't need to fuss much over it. They practically cook themselves. I have a great Dutch oven that I use to sear and cook my roasts in if I don't use the slow cooker.
One of my main concerns (especially since we have a little one now) is food safety. Not that it wasn't a priority before. I'm just much more mindful of it now. This is why I am so excited to have received a cooler tote from Canadian Beef, an apron, and a Talking Remote Meat Thermometer. You can transport your meat from the grocery store or market to your home in your cooler tote, and make sure your meat is cooked perfectly with your Talking Remote Meat Thermometer!
So cool! The thermometer actually TALKS! It tells you when your meat is cooked! Seriously! It speaks when your meat has reached the right temp. I absolutely love it! No more worrying that meat is not cooked through properly...EVER!
Check it out here! Isn't this the coolest?
{Chrissy's Sunday Roast}
Ingredients:
1 c. Balsamic vinegar
6 cloves garlic, minced
freshly ground black pepper
fresh herbs of your choice (I actually used dried because that's what I had on hand) For this recipe, I used dried thyme, rosemary, mustard, a touch of cayenne and cumin, and a pinch of cinnamon) Sounds odd, but so tasty with the balsamic!
1 large onion, sliced
a little oil to sear
a little water
Instructions:
Marinate roast in balsamic vinegar with spices, onions and garlic overnight or at least 30 minutes (in fridge). Remove from fridge. In Dutch oven, heat oil and sear meat. Cover and let cook. **Here is where the tricky part can be. Many recipes tell you how many minutes per pound to cook or what internal temperature you need to get to to make sure your meat is cooked. With the Talking Remote Thermometer, it tells you when you meat is ready! I usually cook my roast (if cooking in the oven at 350 degrees) for about 45 minutes to 1 hour. Before I got my talking meat thermometer, I used to put my roast in for longer. Talk about really wanting to make sure everything was cooked thoroughly!!
The roast was cooked to perfection (as you can see in the video posted above). The meat was so tender!
For a side, I decided to cook up some squash from our garden (these are our last two from the garden) and onions, garlic, and okra. This happens to be one of my 4 year old's favourite dishes!
Disclosure: I am a Canadian Beef Ambassador and have been compensated for this post. However, all opinions expressed are my own and have not been influenced in any way by my association with the program.
Canadian Beef makes cooking roasts as easy as 1-2-3!
You can view a step by step video on oven roasting and even learn how to make the perfect gravy! I love this site because it's such a wealth of information. There are so many amazing recipes, step by step "how to" videos, tips, and info on all things beef.
I can often be found with my Tablet perched on my island in the kitchen and scouring the Canadian Beef site for new recipes. Any questions I have when it comes to beef, I visit the Canadian Beef site!
My husband loves a good steak, but will tell you that one of his favourites is actually roast. Why? Well, he is a frugal beef farmer and a roast is one of the most economical cuts! Think about it. A roast can feed an entire family and you'll likely have leftovers for the next day.
Roasts are easier to prepare and cook than one may think. Because I'm usually really pressed for time, I often cook my roasts in my slow cooker. This said, I really do love a good oven roast. Another beautiful thing about a roast is that you really don't need to fuss much over it. They practically cook themselves. I have a great Dutch oven that I use to sear and cook my roasts in if I don't use the slow cooker.
One of my main concerns (especially since we have a little one now) is food safety. Not that it wasn't a priority before. I'm just much more mindful of it now. This is why I am so excited to have received a cooler tote from Canadian Beef, an apron, and a Talking Remote Meat Thermometer. You can transport your meat from the grocery store or market to your home in your cooler tote, and make sure your meat is cooked perfectly with your Talking Remote Meat Thermometer!
So cool! The thermometer actually TALKS! It tells you when your meat is cooked! Seriously! It speaks when your meat has reached the right temp. I absolutely love it! No more worrying that meat is not cooked through properly...EVER!
Check it out here! Isn't this the coolest?
{Chrissy's Sunday Roast}
Ingredients:
1 c. Balsamic vinegar
6 cloves garlic, minced
freshly ground black pepper
fresh herbs of your choice (I actually used dried because that's what I had on hand) For this recipe, I used dried thyme, rosemary, mustard, a touch of cayenne and cumin, and a pinch of cinnamon) Sounds odd, but so tasty with the balsamic!
1 large onion, sliced
a little oil to sear
a little water
Instructions:
Marinate roast in balsamic vinegar with spices, onions and garlic overnight or at least 30 minutes (in fridge). Remove from fridge. In Dutch oven, heat oil and sear meat. Cover and let cook. **Here is where the tricky part can be. Many recipes tell you how many minutes per pound to cook or what internal temperature you need to get to to make sure your meat is cooked. With the Talking Remote Thermometer, it tells you when you meat is ready! I usually cook my roast (if cooking in the oven at 350 degrees) for about 45 minutes to 1 hour. Before I got my talking meat thermometer, I used to put my roast in for longer. Talk about really wanting to make sure everything was cooked thoroughly!!
The roast was cooked to perfection (as you can see in the video posted above). The meat was so tender!
For a side, I decided to cook up some squash from our garden (these are our last two from the garden) and onions, garlic, and okra. This happens to be one of my 4 year old's favourite dishes!
Butternut squash and okra sauteed with onions and garlic.
See? I wasn't joking when I told you that my 4 year old loves okra!
Et voila!
{WIN IT}
You thought that talking remote thermometer was pretty cool, right? Well, you can win one! The good people at Canadian Beef are giving one away! To enter, fill out the contest form here. With the talking remote thermometer, you will know when your roast is cooked to perfection...because it tells you! Estimated value: $120.00. Go on! Head over to www.beefinfo.org and enter their contest now! Good luck!
Disclosure: I am a Canadian Beef Ambassador and have been compensated for this post. However, all opinions expressed are my own and have not been influenced in any way by my association with the program.
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City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!
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