Monthly Archives: October 2010

Laura’s Lean Beef … and Not

Posted By Barb Freda On October 11, 2010

The chilly cabinet at the grocery store is filled with choices: pounds and pounds of ground beef stocking the clean, well-lit shelves. How do you choose? Easy. You choose Laura’s Lean Beef, and we are here to show you why. We took the time to cook two pounds of beef side by side: one pound of 80/20 (80 percent lean/20 percent fat) and one pound of 96/4 Laura’s Lean Ground Beef. The results are easily visible. The 80/20 beef is … continued…

Barb Freda Natural Farming Tips, Tools & Techniques
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Grilled Flank Steak with Spicy Rub and Chipotle Sauce

Posted By Barb Freda On October 8, 2010

Serves 4 1 tablespoon chili powder 2 teaspoons turbinado sugar 1 teaspoon dried oregano 1 teaspoon sweet paprika 1/2 teaspoon garlic powder 1/2 teaspoon basil 1/4 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1 pound Laura’s Lean Beef flank steak Chipotle Sauce 2 tablespoons chopped canned chipotle peppers in adobo 2 teaspoons honey Juice of 1 lime 1 clove garlic 1 tablespoon white vinegar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 cup cilantro finely chopped. … continued…

Barb Freda Healthy, Delicious Recipes Summer Grilling
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Spicing Up The Beef

Posted By Barb Freda On October 7, 2010

Stuck in a rut with your seasonings? Well, even if you don’t think you are, why not make a special effort to add some variety – some spice – to your beef dishes this month. Traditional favorites are hard to argue with. A bit of salt and pepper, a hint of garlic (when we sear a steak in a cast iron skillet, we always smash a clove or two of garlic into the pan to flavor the oil before we … continued…

Barb Freda Tips, Tools & Techniques
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Ground Beef Kebabs with Yogurt Sauce

Posted By Barb Freda On October 5, 2010

This type of kebab is often made with lamb (known as kofta kebab), but 96% lean Ground Sirloin is a perfect substitution. Make yogurt sauce ahead of time and keep in refrigerator, letting flavors blend. It’s a good idea to soak skewers for about 30 minutes before using them—this keeps them from flaming up on the grill. 1 pound Laura’s Lean Beef 96% Lean Ground Sirloin 1 teaspoon oregano 1/4 cup chopped flat-leaf parsley 2 cloves garlic, minced 1/2 cup … continued…

Barb Freda Healthy, Delicious Recipes Summer Grilling
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Ways Not to Stray When You’re Away from Home

Posted By Jenny Kramer On October 4, 2010

It’s easy to stick to a healthy eating plan when we are in our normal environment without a lot of distractions. It’s when we head to work or back to school that we often get tempted to eat a tiny slice of birthday cake lying in the office break room, or to grab a can of soda out of the vending machine instead of walking over to the cafeteria. As I’ve mentioned in a previous post, healthy eating doesn’t just … continued…

Healthy Habits Jenny Kramer, RD
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Know Your Beef, Know Your Cuts

Posted By Barb Freda On October 1, 2010

It might just be me, but I love having a beef chart on my wall when I have to develop a recipe or when someone uses a term I don’t recognize (sometimes geography determines names). There’s a good reason to know what you’re buying. How you cook a cut of beef has everything to do with what type of cut you’ve got. So, here are some guidelines: Top Round Steak comes from the hind portion of the beef. It’s from … continued…

Tips, Tools & Techniques
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