Stroganoff in a Flash!

 

Life always gets hectic after school begins. When I get home from class and meetings at night, the last thing I want to do is make dinner.

dog-26zhs75

 

I make some kind of casserole very frequently. They are easy and fast. Last week my mom gave me the recipe for Stroganoff casserole. It is very quick and tastes great.

Ingredients:

  • 1 tube of biscuits
  • 1 pound ground beef
  • 1 chopped onion
  • 1-7 oz. Can of mushrooms
  • 1 cup of sour cream
  • Optional Cheese to sprinkle over the top

Directions:

Cook the ground beef to 160° F add the onion and cook until soft. Mix in the mushrooms and  sour cream. Open the can of biscuits.

dog-26zhs75

 

Place the individual biscuits into a greased 9×9″ dish. Place the beef mixture over the biscuits in the dish. Sprinkle cheese over the top. Bake at 350° for about 20 minutes, or until the cheese has melted.

I like to serve this with peas and a fresh garden salad. Bon Appétit!

Happy Labor Day!

Happy Labor Day everyone! I always think Labor Day marks the official end of summer. Labor Day is a good day to kick back and spend time with friends and family. Most years, my family and I would load up and head to the mountains. The weekend would be spent with family and friends at a remote cabin in the mountains. It was a nice mini vacation from the work of the farm before school started for my brother, mother, and I.

cabin photos 054

The view wasn’t bad either!

At the cabin, we played countless board games, hiked for miles, and enjoyed everyone’s company. One thing was always the center of our pilgrimages to the cabin-the food! Each family that went would take turns cooking meals for everyone. Since the cabin lacked the amenities of indoor plumbing or electricity, cooking was always interesting. Grilling was always popular on Labor Day. vote

I love grilling, I think it really brings out the robust flavor profile of beef. Beef It’s What’s For Dinner has some great resources for cooking beef any way you could think of. Check out their grilling page for tips, tricks, and recipes to make any barbecue a success! My personal favorite meal on the grill is kabobs. I really love using the vegetables that are in season to pair with beef. Here’s a recipe for kabobs to kick off your Labor Day weekend:

Beef, Pepper, & Mushroom Kabobs

zucchini

INGREDIENTS:
1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt

SEASONING:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

DIRECTIONS

  1. Trim fat from beef steak; cut into 1-1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
  2. Prepare rice according to package directions; keep warm.
  3. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Freezing For Later

Another semester at the University of Wyoming begins today. As soon as classes begin free time becomes a rare commodity. This year I decided to finally “grow up” and get an apartment. I no longer have a veritable smorgasbord of food hot and ready to eat at the cafeteria. I enjoy cooking, however during the week I might not have much time to prepare delicious and nutritious meals. Preparing in advance helps with time management.

zucchiniIt saves money to buy beef in bulk and freeze it for later. I like to have large packages of ground beef and cook it before I freeze it.

Ground beef

Last night, I cooked a 2 pound package of ground beef so I have recipe ready ground beef in the freezer whenever I need it.IMG_9097I like to use plastic containers to freeze my beef in. Although you can use freezer bags as well. It is important to label the dates on the containers. Cooked beef can stay in a freezer for up to 3 or 4 months.

Freeze

 

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

 

Don’t Break the Bank!

Up until this summer, I have never truly needed to cook for myself. I lived in student housing my first two years of college, and relied on the cafeteria to cook for me. This summer, I am living and working in Washington, D.C., so it was necessary for me to learn to shop for myself. Shopping for groceries, I have learned several lessons:

  • Plan Ahead. Set a budget before you go to the grocery store, and make a list. If I do not do those two things, I end up making several unplanned purchases.
Planning ahead saves time and money!

Planning ahead saves time and money!

  • Don’t shop on an empty stomach! If I shop without eating a meal beforehand, I end up buying a bunch of ready-made junk food instead of the groceries I went to the store to purchase.

Hungry

  • Do the math. Sometimes buying in bulk is a great way to save money! However, sometimes it costs the same or it might be more expensive. Be sure to compare the price per pound or ounce before picking a size.
It's important to look closer at the "deals."

It’s important to look closer at the “deals.”

  • Look at the nutrition label. A product might be cheap for a reason. It is important to look at the nutrition label to see how much nutrition the product provides, and at what cost. Beef for instance is very rich in protein, zinc, and iron. For only 8% of your daily calories, beef provides almost half of the daily value of protein.
Check out here

Check out this link for more information on beef nutrition.

  • Shop sales, and freeze for later. Especially with beef, you can freeze the product to extend the shelf life. The video below shows a great method for freezing ground beef for later.

If you do freeze beef for later, this chart shows how soon you should use that product by.

 

 

 

Freeze

 

What ways do you save money at the grocery store?

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

4th of July Cattle Facts

The average American eats 65 pounds of beef each year

cattle nose

Cattle can detect smells up to 5 miles away

footballs

One cowhide can produce enough leather to make 20 footballs, 18 soccer balls, 18 volleyballs, 12 basketballs, or 144 baseballs

cattle breeds

There are around 60 different beef breeds present in the United States-pictures is a Belted Galloway

pasture

The U.S. supplies 25% of the world’s beef with just 10% of the world’s cattle

bones

There are 207 bones in a cows body

chewing

The average cow has more than 40,000 jaw movements per day

scale

The United States produces approximately 26.0 billion pounds of beef each year

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99% of the beef animal is used when processed

burger

40 billion hamburgers are sold in the United States every year

 

Have a happy 4th of July!

-Demi-

 

 

 

Beyond Beef: Part 3

Today is the final part of the beyond beef series I have done the past few weeks. Steak does not have to take hours to perfect. Sometimes, you might want an Instagram worthy meal to show off to your friends. This recipe is perfect for that!

Succulent Filet in a Field of Greens

Yum!

Yum!

Total Recipe Time: 20 to 25 minutes
Makes 4 servings
INGREDIENTS

  • 4 beef Tenderloin Steaks, cut 1 inch thick
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic, divided
  • 1 teaspoon chopped fresh thyme
  • 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
  • 2 cups red and/or yellow cherry tomatoes, cut in half
  • 2 tablespoons champagne or white wine vinaigrette
  • Salt and pepper
  • 1/2 cup mixed baby salad greens

Instructions

  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.
  2. Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.

    Be sure to take the temperature of your steak to ensure you cook it to the desired doneness!

    Be sure to take the temperature of your steak to ensure you cook it to the desired doneness!

  3. Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
  4. Season steaks with salt and pepper, as desired. Serve with salad.

My favorite feature of this recipe is that it is ready in under 30 minutes. The dishes for this recipe are also minimal, since the same skillet is used for the mushrooms and the beef. Tenderloin is my favorite cut of beef, so this recipe is one of my favorites. This recipe also enhances the umami flavor by pairing mushrooms and tomatoes with beef. The umami taste is described as meaty, savory and delicious. Although this recipe is so simple, it does not taste or look like a quick meal. It is a high quality eating experience.

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beyond Beef: Part 2

Last week, I shared a recipe to mix up breakfast. This week, I’m sharing a fabulous recipe to shake up steak! Most people either skillet cook or grill steaks, which is great! One of my newfound favorite ways to cook beef is by stir-frying it.

Apricot Teriyaki Beef Stir-Fry
Total Recipe Time: 25 minutes
Makes 4 servings

Ingredients:

While we were at the Southern Women's Show in Nashville, Alicia and I were able to cook this recipe on stage!

While we were at the Southern Women’s Show in Nashville, Alicia and I were able to cook this recipe on stage!

  • 1/2 cup (47% less sodium) teriyaki sauce
  • 1/4 cup apricot preserves
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1 beef flank steak (about a pound)
  • 1 egg white
  • 1/2 teaspoon ground ginger
  • 3 teaspoons butter, divided
  • 1 package (8 ounces) frozen sugar snap peas, thawed
  • 2 cups hot cooked rice

Instructions:

  1. Combine teriyaki sauce, apricot preserves and 1 teaspoon cornstarch in a blender container. Blend 30 seconds until smooth; set aside.
  2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  3. Whisk egg white, remaining cornstarch and ginger in large bowl until smooth. Add beef; toss to coat.
  4. Heat 1-1/2 teaspoons butter in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not over cook). Remove from skillet. Repeat with 1-1/2 teaspoons butter and remaining beef. Remove from skillet; keep warm.
  5. In same skillet, stir-fry sugar snap peas 2 minutes or until crisp-tender, stirring frequently. Return beef to skillet. Carefully stir in apricot sauce. Cook and stir 1 minute or until heated through. Serve over rice.
Yum!

It is a very colorful dish!

Before I was assigned this recipe, I was not very familiar with stir-frying beef. Here are the biggest lessons I learned:

  • Try to cut the steak as evenly as possible! The more uniform the pieces are, the easier they will be to cook later down the road.
  • Put the steak in the freezer for about 30 minutes before you start cutting it. This will make it easier to cut.
  • Cut across the grain of the steak. This results in a more tender eating experience.
  • Do not put too much beef in the pan! Small batches are essential.
  • If you do not have teriyaki sauce on hand, do not panic. It is very easy to make from scratch. Here is a sample recipe. I made this sauce for my recipe, and it turned out great!
  • Instant rice is wonderful! It saves some time if you are in a hurry to get dinner on the table.

I was very skeptical of this recipe before I tried it. Once I made it, this honestly is going to be a recipe that I add to my list of favorites. It is the perfect blend of flavors, but it does not overpower the beef flavor I like so much. It is also done in 25 minutes, with minimal dishes to clean up! I would encourage you to try it, you will not regret it!

The final product

The final product

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beyond Beef: Part 1

When most people think about beef, breakfast might not be the first thing that comes to mind. Steak, hamburger, or casseroles are often what people think of when they hear beef. Dinner or lunch is the typical time most people eat beef as well. A good way to jumpstart your morning is with protein. I’m a big fan of breakfast burritos. I highly recommend this recipe for Breakfast Beef Burritos.

Total Recipe Time: 15 to 25 minutes
Makes 2 servings

INGREDIENTS

  • Beef is very versatile!

    Beef is very versatile!

    8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick

  • 2 eggs, beaten
  • 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
  • 1 tablespoon water
  • 1/4 teaspoon pepper
  • Salt
  • 2 medium flour tortillas (10-inch diameter), warmed
  • 1/4 cup prepared salsa
  • Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)

INSTRUCTIONS

  • Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
  • Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
  • Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

When I make this recipe, I substitute a sharp cheddar cheese instead of the jalapeño pepper cheese. I am not a big fan of spicy food, so this appeals more to my tastes. I also like topping it with avocados. That is a great way to add some more flavor and color to this breakfast.

Interested in more beefy breakfast recipes? Check out Breakfast to BeefItsWhatsForDinner.com

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

#truthTuesday

An ongoing conversation within the beef industry regards to hormone usage in the beef animal. There has been a graphic circling around social media that I wanted to share with you today for #truthTuesday.

As consumers we often hear that beef is not safe to eat because it is “loaded with hormones.” This chart allows us to see and understand the levels of grams that are in other foods we eat daily, as well as a steak. Some perspective can be found showing the levels of hormones in beef, in nanograms, which is 1 billionth of a gram. Hormones are naturally occurring in the body, and this chart shows the final level of hormones in these products, ready to eat.

chart

From within conversations had on facts about beef, feed additives can be added in small amounts at specific times in the cattle’s’ lives to help them make the most of the food they eat resulting in more lean muscle instead of fat. It is important to understand that all feed additives, also called beta-agonists or growth hormones are reviewed by the U.S. Food and Drug Administration (FDA) prior to use to ensure that the product is deemed safe for the animal, the environment, and ultimately humans.

As individuals, eating a balanced diet including all food groups is important. I choose to share this chart simply for perspective for all of us as consumers because I view it as eye opening and it is my hope that you do as well.

 

-Demi-

Go Lean with Protein

Incorporating lean protein into your diet does not have to be boring! Just remember-when shopping for a cut of beef that is lean, just look for the words loin and round. There are more than 29 cuts of beef that meet government guidelines for lean. Many of America’s favorite cuts are even lean! A good goal to set is to try to get 25-30 grams of lean protein (like beef) per meal. Protein gives your body many benefits such as: building and replenishing muscles, preventing overeating, and maintaining a strong and lean body. One 3-ounce serving of beef provides 25 grams of protein and ten essential nutrients!

Protein is critical to giving your body the fuel it needs to

Protein is critical to giving your body the fuel it needs participate in whatever you choose!

I know that I personally have trouble finding time to balance my diets. Some days, I am just happy if I eat three square meals. This is not conducive to planning a wholesome meal plan that my body needs to fuel me through the day. Luckily Beef, it’s What’s for Dinner came up with a 30 day protein challenge. If you sign up for the challenge, you will receive emails every day with goals, tips, and inspiration to keep you on track for your protein goal. I tried this challenge, and it really helped me start on the path to eating a more balanced diet rich in protein. If you sign up for the protein challenge, but decide you do not wish to receive the daily emails anymore, opting out is very easy.

Go

Don’t know what 3 ounces of beef looks like? It’s about the size of a smart phone.

Join in the conversation, and use the hashtag ‪#‎ProteinChallenge‬ when you post about your adventures during the 30 day protein challenge! After I started this challenge, I really noticed a positive difference in the way I felt, especially after I exercised.

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See for yourself, sign up here!

Happy Meaty Monday!

Rachel Purdy
Princess Farmer