Smitten Kitchen Sizzling Beef Bulgogi Tacos

From “Smitten Kitchen EVERY DAY” by Deb Perelman

makes 8 small tacos, serving 3 or 4

1 lb ground beef
1 large garlic clove, minced
one 1- to 2-inch piece fresh ginger, minced
1/4 cup low-sodium soy sauce
3 Tablespoons rice vinegar
2 Tablespoons brown sugar
1 Tablespoon Asian toasted sesame oil
red pepper flakes or sriracha

to serve
2 cups thinly sliced iceberg lettuce
1 Tablespoon lime juice
plus lime wedges for serving
1 1/2 Tablespoons toasted sesame oil
1 scallion, thinly sliced
8 small flour tortillas (large tortillas cut in half work in a pinch)
diced tomatoes (I did not use this)
prepared kimchi (I did not use this)
chopped fresh cilantro
toasted sesame seeds (I did not use this – I forgot)

Heat a large skillet over medium-high heat.  When it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7-10 minutes.  Dran any excess grease that has collected.  Add the garlic, cinger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, of r2 minutes.  Add red pepper flakes or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat.  Season to taste with salt.

Warm the flour tortillas individually in a dry skilled, lightly blistering them.  Scoop the beef onto each tortilla with a slotted spoon, draining any exceess juices as you do.  Garnish with the salad mixture, tomatoes, kimchi, cilantry, and toasted sesame seeds.

These are equally wonderful in Boston or Bibb lettuce cups, in which case you would skip the lettuce in the salad.

Published in: on January 4, 2018 at 6:08 pm  Leave a Comment  


1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)

Using your hands, on a cutting board (which I cover with a deconstructed bag that used to hold cereal, and throw away when I’m done), shape the ground meat into 3 or 4 round or oval patties of equal thickness.  Sprinkle the tops with salt and pepper.  Wash your hands (and the cutting board, if you didn’t use the plastic) with soap and hot water.

Heat the cast iron skillet over medium heat (#6).  After a few minutes, place your hand over the pan, a couple of inches from the surface.  If it feels hot, pour in about 2 teaspoons of oil (canola or olive).  Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them.  Salt and pepper the other side of the patties (which are now on top).  Cook for  6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides.  Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.

Turn over carefully and cook the other side.  Top with cheese, if you like, which will melt as the burger finishes cooking.  Wash the pancake turner with soap and hot water.  Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.

Use the clean pancake turner to remove the burgers from the pan onto plates and serve.

Published in: on February 18, 2017 at 6:06 pm  Leave a Comment  

Ground Beef & Green Beans

From Jane Brody’s Good Food Book

2 tsp cornstarch
1/3 cup broth (not hot)
1 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry or water
1 tsp cider vinegar

Main Ingredients
1 Tbsp canola oil
1 lb green beans, Frenched
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp hot red pepper flakes
1/2 lb lean ground beef

sliced mushrooms, sauteed
julienne broccoli
cooked rice or noodles

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.  (For Sean, add water and steam until softer.)

Do the same with the broccoli, if using.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans (and broccoli and mushrooms, if using), heat the mixture for 1 minute, and serve.

Published in: on July 21, 2016 at 4:45 pm  Leave a Comment  

Broccoli Beef

1 steak, cooked, and thinly sliced across the grain
8 oz button mushrooms, quartered, and sauteed
1 bunch broccoli, cut into spears and blanched, then stems chopped and flowerettes sliced

Mix up sauce:

Combine over medium heat and serve over rice.


Published in: on July 5, 2016 at 5:11 pm  Leave a Comment  

Cheesy Goodness Pasta with Meat Sauce

Slightly modified from The Pioneer Woman’s Skillet Lasagna

Serves 8

12 oz fettuccine, broken into thirds
1 tablespoon olive oil
1 lb ground beef (Anna and I like half beef and half sausage)
1 large onion, diced small and sauteed
12 oz mushrooms, sliced and sauteed
1 jar spaghetti sauce (or 3 cups homemade)
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
8 oz shredded Muenster cheese
1/2 cup sour cream, at room temperature
optional:  ricotta or parmesan for serving

Boil pasta in large pot of salted water until al dente, drain.  In large skillet, brown and crumble ground beef until fully cooked, drain fat from pan.  Stir in the sauteed mushrooms and onions. Pour on the jar of sauce, add the salt, garlic powder and Italian seasonings and simmer for 15 minutes on low heat.  Add cheese, sour cream and pasta. Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or ricotta, if desired.  And French bread is practically required.

Published in: on January 14, 2016 at 7:15 pm  Leave a Comment  

Last Resort Beef & Onions

Brown 1 pound ground beef.

Meanwhile saute one diced onion in olive oil and/or butter until very soft.

Drain the fat from the beef, add the soft onion.

Add 1/2 can cream of mushroom soup, about 1 cup milk, salt to taste and lots of black pepper.  Stir well to combine and cook until hot.

If you have a few mushrooms, slice and saute those and add them.  (highly recommended)

Serve over hot rice or noodles with a vegetable or salad.

Published in: on November 9, 2015 at 6:42 pm  Comments (1)  

Grilled London Broil

Adapted from a recipe from Cook’s Illustrated

Sam and Anna’s new favorite steak.

1 teaspoon kosher salt
1 bottom round steak (London Broil), 1 1/2-inches thick (2 to 2 1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper

Sprinkle both sides of steak evenly with salt; wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Fill a large pot with 1 gallon warm water (about 100°). Placed wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, and keep submerged with a weight or utensil. Set aside for 1 hour.

After about 30 minutes, fill chimney with charcoal (about 70 briquettes), light, and allow to burn until coals are fully ignited and partially covered with fine grey ash, about 40 minutes. Arrange coals to cover half of grill. Set cooking grate in place, cover grill and heat until hot; scrape grate clean. Remove steak from water and unwrap; brush both sides with oil and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until a meat thermometer registers 130, about 5 minutes, flipping halfway through.

Transfer steak to a carving board and allow to rest for 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thin and serve.

Published in: on August 23, 2015 at 6:19 pm  Leave a Comment  

Amazing Lasagna

Adapted from Really Good Lasagna from Perfect Recipes for Having People Over by Pam Anderson

Serves 10

Bolognese-Style Sauce
1 tablespoon butter
1 tablespoons olive oil
1 small onion, cut into small dice
1 small celery stalk, cut into small dice
1 pound ground beef
8 oz mushrooms, chopped and sauteed (optional)
Salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine (optional)
1 cup whole milk
1 can (28 ounces) crushed tomatoes or tomato sauce

Parmesan White Sauce
2 1/2 cups (2% or whole) milk
1 cup chicken broth
4 garlic cloves, minced
3 tablespoons butter
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper

1 1/2 tablespoons salt
15 oven-ready Ronzoni lasagna noodles
16 ounces muenster cheese, grated
3/4 cup grated Parmesan cheese

To make Bolognese sauce: Heat butter and olive oil in a Dutch oven over medium heat. Add onion and celery and cook until soft, at least 10 minutes. Add ground meat and cook, seasoning with salt and pepper to taste and stirring frequently, until it loses its raw color, about 3 minutes. Drain off any fat.  Add vermouth or wine, if using, and simmer until almost evaporated, 5 to 7 minutes longer. Add milk and cook until almost evaporated, about 5 to 7 minutes more.  Add tomatoes and mushrooms and cook, stirring occasionally and adding water as necessary, until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.

To make white sauce: Combine milk, broth, and garlic in a 2-quart Pyrex measuring cup or a microwave-safe bowl, cover with a small plate, and microwave until steamy hot, 8 to 10 minutes (or heat in a medium saucepan over medium-low heat).

Meanwhile, melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on sauce’s surface.

To assemble and bake lasagna: Adjust oven rack to middle position and heat oven to 425° degrees.

Bring a large pot of salted water to boil.  Turn off heat, add noodles and soak until soft, about 15 minutes. Drain noodles and stack loosely. (Noodles may stick together as they dry but will pull apart easily.)

Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of 3 noodles, then 2/3 cup white sauce, 1 cup meat sauce, 1 cup muenster, and 1/4 cup parmesan. Repeat 3 times, then make a final layer with remaining noodles, white sauce, and cheeses.  Don’t worry if you can’t make as many layers as instructed – it will be fine.  Tear off a piece of aluminum foil large enough to cover and seal the pan.  Spray the underside with olive oil cooking spray.  Cover with lasagna aluminum foil.

Bake until very hot throughout, about 30 minutes. Remove from oven and let stand to set, 10 to 15 minutes. Cut into portions and serve.

Published in: on April 23, 2015 at 5:15 pm  Leave a Comment  

Shepherd’s Pie

IMG_3770.JPGBased on a recipe from Food Network.
Anna and Sam made this for dinner tonight and it turned out great!  11-21-15
Yield:  6 servings
2 tablespoons olive oil
3 tablespoons butter
1 medium onion, diced fine
1 medium carrot, grated on a box grater, then chopped smaller
1 rib celery, diced fine
1/2 pound small button mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
1/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
Preheat oven to 375 degrees F.
In a large skillet over medium-high heat, cook the ground beef until no longer pink.  Drain fat.
Meanwhile, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the cooked beef, the broth, the remaining salt, the Worcestershire, and some pepper.Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch border around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Mashed Potatoes
1 1/2 pounds russet potatoes
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
4 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley (optional)
Freshly ground black pepper

Peel and quarter the potatoes, then put them in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 20 minutes. At the same time, combine the milk and butter in a glass measuring cup and heat in the microwave until the butter is melted. Leave in the microwave until ready to add it to the potatoes.When the potatoes are tender, drain them and return them to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until smooth, then season with salt and pepper, to taste.


Published in: on September 1, 2014 at 5:01 pm  Leave a Comment  

Swedish Meatballs


Slightly adapted from a recipe at

1 pound ground beef
3/4 cup whole wheat bread crumbs, soaked in 1/2 cup milk
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup beef broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes, turning once or twice..

3. Remove them to a plate and drain most of the fat. Cover the meatballs to keep warm.  Stir the flour and the remaining butter into the pan.

4. Add the broth. Simmer until it thickens, about 2 minutes.

5. Reduce heat to low; stir in the sour cream.

6. Return the meatballs to the pan for a few minutes until everything is warm. Serve with the berry sauce if you like.



Published in: on August 26, 2014 at 4:40 pm  Comments (1)