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Category Archives: Barb Freda
This simple dish was inspired by a dish my sister makes using chicken sausage. The meatballs are a great, lean substitute. It’s easy to make in a hurry, but just as easy to make ahead and freeze. Prep time: About 15 minutes Cook time: About 15 minutes (cook pasta while cooking vegetables) Serves: 4 12 ounces Laura’s Lean Beef Italian Meatballs 2 red bell peppers 1 large onion 1 clove garlic 1 tablespoon olive oil 1/2 teaspoon dried oregano … continued…
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August 29 is officially More Herbs, Less Salt Day. Let’s herb it up! This is one of those times you should ask the butcher to cut a fresh Laura’s Lean Beef Tenderloin Roast–a piece of tenderloin, rather than a steak. I used this day to go out to the garden and take some of each herb–lots of chives, some Thai basil, some regular basil, a bit of sage, some tarragon and a tiny bit of rosemary. My goal was just … continued…
Like many Asian dishes, this has a lot of ingredients. Having all the vegetables chopped and ready to go helps save some time. It’s all worth the effort for the result – a light, chock-full-of-vegetable-goodness summertime soup. 6 cups beef stock 1-inch fresh ginger root sliced into rounds 1 pound Laura’s Lean Beef 92% Lean Ground Beef 2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 teaspoons sesame oil 1/4 cup egg substitute 1 clove garlic, minced 1/4 cup chopped … continued…
There’s something about this combination of beef, avocado, spicy cheese and roasted peppers that makes this sandwich close to perfect in my book. The heat of the cheese is just enough, and it’s soothed by the creamy texture of the avocado. This is a perfect way to use up any leftover steak if you are looking for any ideas, but it’s great made straight from a freshly grilled steak, too. Serves 5 1 pound Laura’s Lean Beef Ribeye Steak 5 … continued…
August is National Peach Month and little makes me happier than a bushel of peaches in the kitchen, waiting to be jammed, pickled, chutneyed and so much more… well, eaten fresh, too, of course. But here I just wanted to make this chutney to enhance the ground beef. A touch of heat, lots of peach flavor and some warm spices make this a treat for a burger. It’s best to make it a day ahead of time and let it … continued…
I love the idea of these, heated on the grill, meltingly good and good for you. There are some tools sold that hold the peppers upright, but I shape a “holder” out of super-duty foil. It happened to work especially well in this case, because when I shopped, I only found the longer, small sweet peppers, not the popper-sized sweet peppers. Either way, this is a great mix of flavors and a great starter to any party this summer. Prep … continued…
