Tag Archives: eat

beef

What are the best seasoning to use with Beef

We all know salt and pepper is all a good steak really needs. Have you ever wondered what other spices are good for cooking beef? Here are some of my favorite seasoning for beef. So lets take a simple grilled steak to the next level and get you a printable cheat sheet for your kitchen!

Bay leaf

Bay leaf is an aromatic leaf commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants such as: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

Cayenne seasoning

The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes.

Chili

Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes.

Curry

The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).

Dill

Dill is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

Ginger

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about a meter tall bearing narrow leaf blades.

Mustard

Mustard Powder by OliveNation is crafted by grinding the seeds of the mustard plant. This fine yellow powder has a tangy, mildly hot flavor and is also known as dry mustard or ground mustard.

Paprika

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper.

Marjoram seasoning

Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.

Oregano

Oregano is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes.

Parsley

Parsley or garden parsley is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs.


Thyme

Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.

Tips for cooking with butter

Cooking with Butter: Any good cook know that butting is a key ingredient in any meal. So, I have decided to put together a couple of tips for all you aspiring cooks to help you master the art of butter.

1) ​ Before sautéing wait for butter to stop foaming.

Sautéing is best done in hot fat. When foaming subsides, it’s an easy visual cue that the melted butter is hot enough for cooking.

​2) For pastry use cold not softened butter.

​Good, light pastry and biscuits depend on distinct pieces of cold, solid butter distributed throughout the dough that melt during baking and leave behind pockets of air.

​3) Add cold butter to pan sauces.

​Swirling a tablespoon or two of cold butter into a pan sauce right before serving adds both richness and body. pull the pan off the heat and add at least one tablespoon of cold butter. To make sure your sauce is thick and glossy, you need to create an emulsion. Swirl or whisk in the butter, returning the pan briefly to the heat if necessary, to help it melt. If you want to thicken and enrich the sauce even more, add more butter, one tablespoon at a time, letting it melt and emulsify between each addition; this gradual process of adding the butter is called mounting.

​4) Slip butter under the skin of chicken breasts.

Start by sliding your fingers between the meat and the skin, entering at either end of the chicken. Working slowly, separate as much of the skin from the meat as you can reach

Grab a few tablespoons of the softened -butter and use your fingers to push it beneath the loosened skin. Rub it directly into the meat as evenly as possible. You can massage the outside of the bird to distribute the softened -butter to the areas that you can’t reach directly.

​5) For creamy mashed potatoes add butter before dairy in.

​If the dairy is stirred into the hot cooked potatoes before the butter, the water in the dairy will combine with the potatoes’ starch, making them gummy. The result? Smoother, more velvety mashed potatoes.

​6) Add butter bits to uncooked eggs for omelets.

​Whisking a tablespoon of cold, diced butter into the eggs before cooking is the secret to a soft, creamy omelet.

Please follow on Instagram and Pinterest

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

https://lifetimevibes.com/wp-content/uploads/2020/08/cod-curry.mp4

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

  • 2 cod fillets
  • 1¾ cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • 1½ tsps mustard seeds
  • 2 tsps curry powder
  1. Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

  2. Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

  3. Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

  4. Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

  5. Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Please follow on Instagram and Pinterest

Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world. 

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest. 

Sweet & Sour Swedish Meatballs

Yield: 2
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.

Ingredients

  • garlic (use 3 large cloves)
  • 6 Yukon gold potatoes
  • ½ cup of panko
  • 12 oz grass-fed ground beef
  • ¼ cup beef broth concentrate
  • 4 table spoons cherry preserves
  • ¼ cup sherry vinegar
  • 1 Tbsp cornstarch
  • 1 can of peas
  • 2 pats salted butter
  • coarse kosher salt
  • 1 large egg
  • freshly ground pepper
  • sugar
  • neutral oil (such as vegetable)

Instructions

  1. Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
  2. Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
  3. Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
  4. Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
  5. Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
  6. Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
© chefparttime
Cuisine: Dinner / Category: Beef Recipes