Thai Red Curry and Beef Soup with Cucumber Salad

Menu:
Thai Red Curry and Beef Soup || Real Simple
Asian Cucumber Salad

Thai Red Curry and Beef Soup
Ingredients ////
8 ounces rice noodles
1 pound sirloin steak, cut into 1-inch pieces
1 sweet potato, peeled and cut into 1-inch pieces
1 onion, sliced
2 tablespoons canola oil
4 cups low-sodium chicken broth
1 15-ounce can coconut milk
2 tablespoons red curry paste
2 tablespoons Asian fish sauce
1 tablespoon lime juice
fresh basil leaves
1 chili, sliced

Directions////
Cook the noodles according to the package directions.
Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.
Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.
Stir in the noodles and lime juice. Top with the basil and chili.

Chevaps

Menu:
Chevaps || The Clothes Make the Girl
Green Beans

14th Anniversary Menu

Menu:
Ribeye Steaks
Brussels Sprouts with Chorizo || Saveur
Creamed Spinach

Cinnamon Beef Stew with Orange Gremolata

Menu:
Cinnamon Beef Stew with Orange Gremolata || Well Fed
Mashed Cauliflower

Hamburgers & Roasted Sweet Potatoes with Red Onions and Pine Nuts

Menu:
Hamburgers with Avocado
Roasted Sweet Potatoes with Red Onions and Pine Nuts || What's Cooking Good Looking

NOTE: I'm kind of obsessed with these potatoes. They are so delicious. Hamburgers were served without a bun.

Beef & Vegetable Stir Fry

Menu:
Beef & Vegetable Stir Fry || Practical Paleo

NOTE: The vegetables and meat can really be whatever you want. But the sauce is really delicious. 2 T coconut aminos, 2 T warm water, 1/4 t grated ginger, 2 garlic cloves (minced).

Paprikash

Menu:
Paprikash || Relishing It
French Bread Rolls

Steak Kebabs

Menu:
Steak Kebabs
Left-Over Cucumber Salad
Sugar Snap Peas
Hot Sauce

NOTE: The hot sauce was a gift from a friend who visited Barbados. It is crazy HOT! Yum.

Steak with Corn Cakes

Menu:
Steak with Corn Cakes || Real Simple
Sour Cream, Avocado, Salsa, Cheddar Cheese, Cilantro, Hot Sauce, Lime

Ingredients
2 T plus 1 t olive oil
1 lb. skirt or flank steak
1 t chili powder
kosher salt and black pepper
3/4 c. all-purpose flour
1/2 c. cornmeal
1/2 t. baking powder
1 c. whole milk
1 large egg
1 c. corn kernels (from 1 to 2 ears), plus more for serving
sour cream, fresh salsa, grated Cheddar, cut-up avocado, fresh cilantro, hot sauce, and lime wedges, for serving

Directions Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing.

Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper. Make a well in the center and add the milk, egg, and 1 tablespoon of the oil. Whisk together the wet ingredients, then incorporate the dry ingredients (do not overmix). Mix in the corn.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.

Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.

Menu:
Hanger Steak
Fingerling Potatoes
Caprese Salad

Thai Beef Salad

Menu:
Thai Beef Salad || Chicago Tribune

Thai Beef Salad

8 oz. skirt or flank steak
1/4 t. vegetable oil
6 c. torn salad greens
1 c. torn fresh herbs, such as mint, cilantro, basil or combination (I used all)
1 cucumber, peeled, cut in half lengthwise, seeded, diced
1/4 c. minced red onion
1 small jalapeno, minced
Juice of 2 limes
1 T. of each: sesame oil, water
1 T. fish sauce (nam pla) or soy sauce
1/2 t. sugar

Heat broiler, placing a rack about 4 inches from the heat source. Brush the meat with the oil. Grill or broil until medium--rare, turning once or twice, 10 minutes, depending on thickness. Set aside to cool.

Toss the lettuce with the herbs, cucumber and onion in a large bowl.

Whisk together the chili, lime juice, sesame oil, water, fish sauce and sugar in a small bowl (the dressing will be thin). Toss the greens with half of this mixture. Remove greens to a platter. Slice beef thinly, reserving its juice; combine the juice with the remaining dressing. Place the beef slices over the salad; drizzle the dressing over.

Cuban Braised Beef and Peppers

Menu:
Cuban Braised Beef and Peppers || Real Simple, December 2009
Brown Rice

Hard Shell Tacos

Menu:
Hard Shell Tacos
Refried Beans, Ground Beef, Cheese, Lettuce, Avocado, Salsa

Corned Beef Birthday Dinner

Menu:
Corned Beef & Cabbage
Colcannon|| Martha Stewart
Chocolate Hazelnut Meringue Cake || Tartlette

Baked Barley Risotto, Flank Steak and Radish

Menu:
Baked Barley Risotto with Butternut Squash
Flank Steak
Sauteed Radishes

NOTE: I marinated the steak in red wine, soy sauce and garlic. Yum.

Paprikash

Menu:
Paprikash || Relishing It
French Rolls
Butter Lettuce Salad

This might just be the perfect winter dinner. Most of the dinners I make are ones that can be made quickly. This one simmers on the stove for a few hours, and I always find something very comforting and rewarding about dishes like that. My one mistake with the dish was that I seemed to have gone a little salt crazy. Next time I make this, I'll hold back, and add more at the end if necessary.

Hanger Steaks

Menu:
Hanger Steak
Broccoli
Pureed Cauliflower

Shepherd's Pie

Menu:
Shepherd's Pie || Cookie Magazine

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat) NOTE: I used all ground beef - my grocery store was out of lamb
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Biff á la Lindström

Menu:
Biff á la Lindström (note: I used Google Translate to translate from Swedish to English)
Potatoes
Pickles

NOTE: Quick, late dinner due to tae kwan do. Yep -- something new the boys and I are trying out.

Spaghetti Bolognese

Menu:
Spaghetti with Bolognese Sauce || Pioneer Woman
Salad with Hearts of Palm, Beets, Avocado and Pine Nuts
Caramel Budino || Bon Appetit