One Pot Beef and Garden Tomato Pasta

Still using garden tomatoes however this one's a more hearty, fall-type dish all cooked up in one pot! 

Ingredients:

1 lb ground beef

1 small onion, diced

1 red and/or yellow bell pepper, diced

1 tsp salt

1/2 tsp pepper

1/2 tsp fennel seed

1/2 tsp red pepper flakes

1 tsp oregano

1 tsp basil

1 tbsp minced garlic

2 tbsps tomato paste

2 tsps Worcestershire sauce

4 cups cherry or grape tomatoes, halved

3 cups beef broth

2 cups (8 oz) penne pasta

3/4 cup parmesan

2 cups shredded mozzarella

Brown the beef with the onion and bell pepper 3-4 minutes on medium heat. Then stir in the salt, pepper, fennel, red pepper flakes, oregano and basil and cook 1 minute. Add garlic and tomato paste and cook 2 minutes before adding the Worcestershire sauce and tomatoes. Cook on medium 8-10 minutes, stirring occasionally. Add the broth and bring to a boil then stir in the penne, pushing it down into the liquid. Simmer uncovered 12-14 minutes. Remove from heat and mix in the parmesan and 3/4 cup shredded mozzarella. Top with the remaining mozzarella and cover off heat 3-4 minutes. Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Homemade Crunchwrap Lunch

Easy customizable crunchwrap, just add your favourite fillings and toppings and it's ready in no time!

Ingredients:

1/2 lb lean ground beef

1 1/2 tsps taco seasoning (store bought or homemade)

Here's the link to my homemade taco seasoning: 

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1/2 tsp onion powder

4 - 10" whole wheat flour tortillas

1/4-1/2 cup cream cheese or sour cream

4 crushed Doritos

1 tomato, diced

1 cup shredded Habanero or Jalapeño cheddar 

oil spray

taco sauce or salsa

First brown the beef in a skillet on medium high heat until no pink remains, 5-7 minutes. Drain any excess grease then add the taco seasoning and onion powder. Cook 1 minute then remove from heat. Cut 2 tortillas into 6" circles. They will be your tops. Keep the off cuts, I'll tell you what you can do with them later. Take the 10" tortillas and spread 1/2 the cream cheese or sour cream on each leaving a 1" space around the edge. Then spoon 1/2 the beef on each. Place crushed Doritos on top of the beef with tomatoes and cheddar. You can add lettuce or spinach and black beans here if you like. Top with 6" round tortillas and start folding the edges of the bottom tortilla over the small one 5 times. Press to hold. Spray a frying pan or griddle and heat to medium. Place the crunchwraps seam side down for 2-3 minutes then flip them over and cook another 2-3 minutes. Let them rest for 2-3 minutes before cutting. Serve with taco sauce, salsa or more sour cream. Serves 2

Oh, and the leftover pieces of cut tortilla can be turned into chips. Here's the link for pita chips that'll work for tortilla chips:

https://www.hotandcoldrunningmom.ca/2015/03/just-right-pita-chips.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Guinness Cottage Pie

Looking to use up that last Guinness from St Patrick's Day? This tender beef stew topped with buttery mashed potatoes is the way to go.

Ingredients:

 1 1/2 lbs (680 g) blade roast, cut in 1" cubes

2 tbsps flour

3 tbsps vegetable oil, divided

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

2 tsps cornstarch

2 tsps water

2 large potatoes (about 1 1/2 lbs)

2/3 cup milk

2 tbsps butter

salt and olive oil 

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp oil to the pan then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet along with 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a bowl, then cover with a lid or foil and place in a 350°F oven for 1 1/2 - 2 hours. After the 1st hour see if more liquid is needed. If so, add the remainder of the Guinness. If not, sit and have a sip. Return the pot to the oven for another 1/2 - 1 hour. Remove from the oven. Whisk 2 tsps cornstarch with 2 tsps water then whisk into the pot and boil for 1 minute. Add salt and pepper to taste. Remove the bay leaves. Oil a 1.8L (6 cup) baking dish (especially around the top) and spoon the stew in. Bring the potatoes to a boil then simmer 15 minutes or until tender. Drain and return to the burner that has been turned off for 30 seconds. Add butter and mash then add the milk and salt. Spoon and spread over the beef mixture and run a fork over the top. This will create little golden bits when baked. Drizzle a little olive oil on top if you like. Now back in the oven for 25-30 minutes. As you can see it's best to sit the dish on a baking sheet to catch any drips while baking. Broil 2-4 minutes if you want the top to be more golden, then let it sit for 5 minutes before digging in! 

Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Savory Beef Chop Suey

This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!

Ingredients:

2 cups thinly sliced cabbage

2 celery stalks, thinly sliced

2 small onions, thinly sliced

1 small carrot, shredded

2 tsps minced garlic 

2 cups bean sprouts

1 lb medium ground beef

salt and pepper to taste

2 tsps minced ginger

1 cup beef broth

1/4 cup soy sauce

2 tbsps cornstarch

sliced green onion to garnish 

In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Savory Meaty Asian Noodles

For this first day of the Lunar New Year here's a simple yet satisfying dish featuring long noodles to represent longevity. 

12 oz your choice of noodles (yi mien, fettuccini, spaghetti)

1 tsp sesame oil 

1/4 cup reserved pasta water

1 lb ground meat (chicken, beef or pork)

1 tbsp vegetable oil

1-2 tbsps minced garlic

1 tbsp minced ginger

3 green onions, sliced and divided white and green

1 small onion, diced

1/3 cup soy sauce

1/4 cup water

1 tbsp hoisin sauce

2 tbsps brown sugar

1 tbsp rice vinegar

1 tbsp cornstarch

2 tbsps cold water

garnish with sesame seeds, green onion slices, red pepper flakes

Cook noodles then reserve 1/4 cup of the pasta water and drain. Rinse in cold water then toss with sesame oil. Set aside. Mix the soy sauce, water, hoisin sauce, brown sugar and rice vinegar together for the sauce and set aside. Heat vegetable oil in a wok or large skillet and brown the meat 5-7 minutes. Remove excess liquid from the pan then make a hollow in the center of the meat and add the diced onion, white slices of green onion, garlic and ginger. Leave for 30-60 seconds before mixing together with the meat. Pour in the sauce and bring to a boil 1-2 minutes. Next make a slurry with the cornstarch and 2 tbsp cold water, add to the pan and simmer 1-2 minutes. Toss in the cooked noodles and reserved pasta water and heat through. Plate and garnish to your liking. Makes 4 servings. 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Slow Cooker Ginger Pepper Beef

Tender and succulent beef with a robust amount of garlic and ginger to warm your heart! Great idea for a Valentine's dinner for two ♥  

Ingredients:

1 lb stewing beef, cut in 1/2-1" cubes

1 large bell pepper, diced

1 large (or 3 small) onions, cut in wedges

2 tbsps minced garlic

2 tsps grated ginger

1 tsp dry onion soup mix

1/4 cup water

2 tbsps soy sauce

2 tsps brown sugar

1/4 tsp black pepper 

2 tsps cornstarch

2 tsps cold water

Place beef in the bottom of the slow cooker and top with bell pepper and onion. Mix the garlic, ginger, dry onion soup mix, 1/4 cup water, soy sauce, brown sugar and black pepper together and pour over the meat. Slow cook on low for 7-8 hours or high for 3-4 hours. In last 30 minutes mix the cornstarch and cold water together and stir into the pot. Serves 2 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Chickpea Chili

Stick-to-your-ribs classic comfort food using chickpeas instead of kidney beans in this thick and spicy cold weather favourite. 

Ingredients:

1 tbsp vegetable oil 

1 lb. lean ground beef 

1 cup diced onion 

1 cup diced red bell pepper 

1 cup diced mushrooms 

3 tbsps minced garlic 

1-2 tsps finely chopped jalapeño or chili pepper

28 oz (796ml) can diced tomatoes 

3 tbsps tomato paste 

3 tbsps chili powder

1/4 tsp black pepper

1 cup broth (any flavour, beef is best)

19 oz (540ml) can chickpeas, drained and rinsed

In a large skillet heat vegetable oil to medium. Add beef and diced onions and cook until beef is no longer pink.  Then add red bell pepper, garlic, jalapeño and mushrooms. Cook 3-5 minutes then add the remaining ingredients and simmer for 1 hour. Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Cheeseburger Sheet Pan Crunchwrap

Classic taco and cheeseburger fast food flavours combined into one large sheet pan dinner crunchwrap.

Ingredients:

1 lb lean ground beef

1 cup diced onion

1/2 cup diced bell pepper

1 tbsp minced garlic

2 tbsps dry taco seasoning (homemade or store bought)

Here's the link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1 tsp lime juice

1/3 cup water

2 tbsps tomato paste

9 - 6" whole wheat soft tortillas

2 cups shredded cheddar

6 slices chopped bacon

1/2 cup Cheese Whiz

3 tsps hot sauce

2 tbsps melted butter

salsa to serve 

First, cook the bacon then set aside. In the same pan, cook the beef until no pink remains then add the onion, bell pepper and garlic. Cook 3 minutes then add the taco seasoning, lime juice, water and tomato paste and cook an additional 3-5 minutes. Oil a sheet pan or griddle and lay 7 tortillas overlapping in center and hanging over the side a bit. Mix the Cheese Whiz and hot sauce together and spread in the middle of the tortillas. Add bacon then the beef filling. Top with shredded cheese and remaining two tortillas. Fold the overhanging tortillas over towards the center. Brush with melted butter. Sit another sheet pan on top then weigh it down with a cast iron pan. 

Bake at 375°F for 30 minutes. Remove top pan and broil 2 minutes. Let rest 5 minutes before slicing. Cut wedges and serve with salsa or sour cream. Makes 4 servings.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Loose Meat Sheet Pan Burgers

This type of burger can be made for a crowd, although this particular recipe is for 4 people. Instead of frying up a number of burgers, just cook up some well seasoned beef ahead of time and you're good to go! 

Ingredients:

1 lb lean ground beef

1 tsp garlic powder

1 tsp dry minced onion

salt and pepper to taste

1/4 cup diced onion

1 tbsp brown sugar

1 tsp Worcestershire sauce

4 burger buns

4 slices processed cheddar cheese

pickle slices

Bun coating:

2 tbsps butter, melted

salt to taste

1 tbsp brown sugar

1 1/2 tsps Worcestershire sauce

1 tbsp Dijon mustard 

sesame seeds (optional) 

First brown the beef and onion with garlic powder, dry minced onion, salt, pepper, brown sugar and Worcestershire sauce. Set aside to cool. This can be a make ahead step to come back to later in the day. Next lay the buns opened on a lined baking sheet. Spoon beef mixture onto the bottoms and give each a firm press with your hand. Add a slice of cheese and some pickles on each them put the bun top in place. Mix the coating ingredients together and brush on top. If you don't use sesame seed buns you can sprinkle sesames seed on top. Bake at 375°F for 15-18 minutes. As I said earlier this recipe serves 4 but may be doubled or made for as many as you need to feed. 

 Adapted from a Turano bread recipe

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Onion Beef Fried Rice

Ground beef, frozen mixed veggies and leftover cooked rice (the trick to keeping it fluffy not sticky), and you've got supper! Optional scotch bonnet pepper gives it a kick or serve with sriracha sauce. You can also add scrambled egg to up the protein.

Ingredients:

3 cups cooked, cooled brown rice (day old and any rice works!)

1 tbsp vegetable oil 

1 lb ground beef

1 medium onion, chopped

1 1/2 tbsps minced garlic

1 tbsp finely diced scotch bonnet pepper (optional)

1 cup mixed frozen vegetables 

1/3 cup diced bell pepper

1/4 cup water

2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

salt and pepper to taste

Heat 1 tbsp vegetable oil in a deep skillet to medium high heat. Season the beef with salt and pepper and brown in the pan, cooking until no pink remains. Remove to a plate. In the same pan, fry the onion 4-5 minutes then add the garlic and scotch bonnet 30 seconds to 1 minute. Add the vegetables on medium low heat and de-glaze the pan with 1/4 cup water. Stir together for 5 minutes then add the rice to the pan along with the beef. Mix the soy sauce, oyster sauce and sesame oil together and mix in to coat. Adjust salt and pepper if needed. Heat through for about 5 minutes then serve. Makes 4 servings. 

 Adapted from: recipesfiber.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂