16 simple recipes with ground beef - TODAY - TODAY |
- 16 simple recipes with ground beef - TODAY - TODAY
- Simple recipes for a savory taste of spring - ABC News
- A Passover-Ready Recipe From Tiktok’s ‘Modern Mensch’ - The Wall Street Journal
- Recipes for Asian Style Salmon and Zucchini Bake - Fox11online.com
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16 simple recipes with ground beef - TODAY - TODAY Posted: 18 Mar 2021 12:44 PM PDT Ground beef: It's easy to buy in bulk, freeze and whip up for a wide variety of recipes. Whether you're someone who consumes it as a once-in-while-treat or it's a family-favorite protein you enjoy weekly, beef often one of those things people snag when it's on sale and keep in the freezer. So, once you've properly defrosted it, what can you cook with ground beef? Luckily, the options are endless. To satiate the craving for something hearty any day of the week, here are some simple one-pot beef recipes, ground beef casseroles and easy pasta dishes to make tonight or any night. Enjoy!  Nathan Congleton/TODAY This is a great basic recipe that can be transformed in any way you like and requires only a few simple ingredients, many of which you might already have on hand. It also works with ground chicken or turkey and is a great base for tacos, Hamburger Helper, cottage pie or on its own.  TODAY Meatloaf lovers, prepare to be impressed. This straightforward ground beef recipe gives this classic dish a sweet and smoky barbecue twist.  TODAY If you want a flavorful, easy-to-prepare meal that will please palates of all ages, you've found it. Even better, you can freeze the meatballs after they're cooked and save them for dinner another night.  Anthony Scotto This recipe takes a fresh pasta dinner with traditional Italian ingredients and turns it into a completely different dish. With tender eggplant, sharp Parmesan cheese and protein-packed ground beef, oven-baked dinner gets sliced up like a savory pie.  TODAY Celebrate Taco Tuesday, Wednesday or any day with this versatile recipe. The only necessities are the ground beef and tortillas, but the other toppings can really be a combo of whatever fresh, crunchy vegetables you have on hand.  TODAY This one's a time warp back to childhood. Almost everyone remembers enjoying sloppy Joes, and if they don't, this will create new happy memories! This dish is ideal for those craving something comforting, as they're topped with crunchy corn chips and get so messy, they require a fork and knife to eat.  Nathan Congleton / TODAY Casseroles are key to expanding a couple pounds of meat to a big enough dish for a bigger group or days of leftovers. It's fun to add in extra veggies to up the nutritional value and make it a complete one-pot meal. "I made up this recipe when I was working on a $20 a week grocery budget," Margene Simmons says about the dish.  Kardea Brown Forget the boxed version! This homemade meal is equally as tasty and ready in 30 minutes or less. It's a delicious mashup of creamy mac and cheese, spicy tacos and meaty hamburgers. Plus, you can make it with ingredients you more than likely already have in your fridge and pantry.  Nathan Congleton / TODAY Many people think burgers when they see ground beef. This less-than-30-minute dinner delivers all the flavor with no filler. Ditch the breadcrumbs and use well-seasoned beef, seared to perfection. It's beyond good!  Nathan Congleton / TODAY What makes this easy dish a standout is simple ingredients cooked really well. Caramelizing the onions adds sweetness while the sour cream brings its signature tang to this quick and flavorful dinner.  Nathan Congleton / TODAY Valerie Bertinelli swears this dish speaks directly to her "more-than-occasional desire for quickness and efficiency." It's a no-fuss, no-muss, hardly-any-cleanup and get-right-to-it dinner.  Food Network Here's another casserole with a fun, regional spin. This heavenly concoction from Molly Yeh is quintessentially Minnesotan and so cozy. It's perfect for a winter or rainy spring day and the 'taters look so put together and inviting on top!  KEN GOODMAN PHOTOGRAPHY A kebab is simply any meat or seafood cooked on a skewer or spit, a technique you should know because of its limitless applications using a wide range of proteins. "This is a Tila house favorite and one of the dishes Ali and I had on our first date," says Jet Tila. "We also competed on Guy's Grocery Games making this dish and won best dish of that round, so don't pass this one by!"  Andrea Behrends and Helene Dujardin There is chili, and then there is chili from the grill. Cooking the ingredients in an open searing hot Dutch oven in a covered grill allows the ingredients to get both a flavorful browning without losing any natural juices to the flames and plenty of smoky flavor. The result is a complex, delicious chili. It is formidable on its own in a bowl with your preferred garnishes, or as the key component on a hot dog or brat.  Eugene (Huge) Galdones / Homegrown: Cooking from My New England Roots by Matt Jennings Every home cook should know how to make a simple, meaty ragù. It's universally beloved by most who eat meat and although it requires some effort and a decent investment of time, it can be made well in advance then frozen. And then it easily defrosts for a wonderful weeknight dinner.  Ree Drummond This is a wonderfully easy chili that's perfect on its own or as part of other recipes. It's great served on burgers, over cheesy nachos, with freshly baked cornbread and so on.   |
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Simple recipes for a savory taste of spring - ABC News Posted: 19 Mar 2021 01:35 AM PDT These recipes make spring veggies the star of your meal.  Springtime is here, and to celebrate we've rounded up a handful of delicious dishes made with fresh ingredients that pair perfectly with a sunny spring day. Nicole Keshishian Modic came up with her online food persona and blog Kalejunkie nearly five years ago as a hobby while on maternity leave and continues to share new, inventive recipes that go beyond green juice and smoothies to make healthy, seasonal eating a breeze. The California-based blogger told "Good Morning America" that "nothing tastes better than springtime meals," because "farmers markets are bursting with fresh, seasonal produce -- it's also my favorite time of year to spend in the kitchen experimenting [with] citrus, carrots, fresh kale, peas and more." "This spring, I think we can all agree that it's so important to celebrate life," she continued. "One of the ways I love to do that is by sharing healthy recipes, all of which been created to bring joy and happiness into peoples' lives and to make them feel good." The soon-to-be cookbook author said she noticed a shift in her relationship with food when she redefined what healthy eating meant to her. "I began to heal from a 15-year plus eating disorder that I successfully hid from everyone -- I was miserable, and my definition of 'healthy' was a diet consisting solely of plain salads, green juice, foods with few carbs," she said. "There is room for all foods -- and so my love affair with recipe development began." Check out her namesake dish with a lemon tahini dressing you'll want to keep around all spring long, as well as a chickpea salad that is great as a side, on it's own or in a sandwich. The ultimate kale salad with tahini lemon dressingMediterranean mashed chickpea saladNothing says spring like asparagus, and for Rosalynn Daniels -- the self-proclaimed hybrid of Martha Stewart and Oprah -- it's the perfect main ingredient for this simple savory recipe. Daniels told "Good Morning America" that her asparagus pockets "are so darn good and really easy to make." Easy asparagus puff pastry pocketsA post shared by Rosalynn Daniels (@rosalynndaniels) Food bloggers Holly Erickson and Natalie Mortimer are two peas in The Modern Proper pod, and these spring recipes have all the seasonal ingredients you could hope for in each bite. Check out this snap pea salad below on their Instagram, plus a radish salad with crispy chickpeas and yogurt dressing. Shaved snap pea salad with goat cheese and datesRadish salad with yogurt dill dressingServes: 6 Ingredients Directions Recipe reprinted courtesy of The Modern Proper. Spring salad with barley and lemon chive vinaigretteThis grain salad brings in the bright lemon and herbaceous flavors of spring to mix up a twist on a traditional bowl of just greens. Check out the full recipe here.  |
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A Passover-Ready Recipe From Tiktok’s ‘Modern Mensch’ - The Wall Street Journal Posted: 18 Mar 2021 10:05 AM PDT PUMPKIN-SPICE BABKA. Shakshuka alla vodka. Challah panzanella. According to Jake Cohen, these recipes qualify as "Jew-ish." This month, Mr. Cohen, 27, a food writer and gregarious social media star with a devoted following on Instagram and TikTok, unleashes the notion on the world in "Jew-ish: A Cookbook: Reinvented Recipes From a Modern Mensch" (Houghton Mifflin Harcourt). Published just in time for Passover, it's Mr. Cohen's personal, uniquely millennial interpretation of Jewish cuisine, including the Ashkenazi dishes he grew up with, the Persian- and Iraqi-Jewish recipes that he learned from his in-laws, and the foods that simply capture his imagination. Some of the recipes might seem unorthodox, but they reflect a larger reality: Many secular Jews connect most meaningfully to their heritage through food. The tone is as earnest as it is tongue-in-cheek. (Don't miss the author photo, a yearbook-style portrait of Mr. Cohen flanked by challahs.) For Mr. Cohen, a habit of hosting Friday-night dinner with his husband gave rise to an eclectic repertoire of recipes and rituals. He writes: "It was about taking a moment at the end of the week to pause and actively exercise gratitude, to strengthen and build our community, and to simultaneously do the one thing we enjoy most—eat."  Essential pantry items, including the tart spice sumac, alternative sweeteners and ingredients for impromptu cookie batches.Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNALThe kitchen tools I can't live without are: tongs of varying lengths—at least four different sizes for all different applications. I use two at a time when I'm searing brisket. I'm always throwing garlic to roast in the back of the oven and using tongs to pull it out. I have a mini offset spatula and a mini rubber silicone spatula, and I end up using those multiple times a day. I like the concept of having something little—it just gets into every nook and cranny. My pantry is always stocked with: lots of sumac. I sprinkle it on roasted veggies, add a pinch whenever I make anything with chocolate, and stir it into my morning yogurt. And lots of baking ingredients. I must have multiple types of flour, sugar and salt at all times. I am always ready for a batch of chocolate chip cookies, so the dry goods have to be there.  Essential cooking tools.Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNALMy refrigerator is always stocked with: oat milk and cold brew and eggs. I could eat scrambled eggs every day for the rest of my life and be content. And butter because, like I said, I do a lot of chocolate-chip-cookie baking. The ingredients I'm most excited about right now are: alternative sweeteners: date syrup, local honeys, single-flower honeys, sorghum. The pot I reach for most is: my 9-quart Le Creuset. It's big enough that I can use it for shallow sautéing but also conducive to making stews, soups, pretty much anything. I have it out on my range at all times. The cookbook I turn to again and again is: "Sababa" by Adeena Sussman. And I adore everything from Olia Hercules. "Mamushka" is one of my favorites, and "Kaukasis the Cookbook" is such an incredible picture of Eastern Europe and the way those kitchens are intertwined with the edges of the Middle East. On weekends, I like to cook: elaborate breakfasts. During the week I typically like a protein bar or a bowl of cereal or maybe a smoothie. But on the weekends, that's when I like to venture into frittata territory or bacon-egg-and-cheese bagels or anything that is going to be a little more labor-intensive. Challah french toast, the sky's the limit.  A fruit basket hand-crocheted for Mr. Cohen and his husband by a family friend.Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNALMy favorite cooking technique is: broiling. I feel like nobody broils, and it's the best. When I'm roasting vegetables, as soon as they're tender, if they don't have enough color, I pop them under the broiler. Same thing with chicken, proteins, anything that I just want to give a little more crispiness to. The whole idea of rubbing some salmon with honey and Dijon and popping it under the broiler and having dinner ready in less than five minutes to me is magical. When I entertain, I like to: go all out. I have this extendable dining table that sits in the center of the kitchen and I add in two leaves that make it fit eight people. It takes up all of the kitchen and living room, but there's something really special about giving your entire space to your guests for a meal. A drink I love is: I'm very into Casamara Club's amaro sodas, and flavored sparkling water. I don't want fancy stuff, I don't want Pellegrino. I want CVS-brand flavored peach seltzer. To me that is top shelf. If I'm not in my kitchen, I'm probably in: my building's gym, which is where I am right now, on the Peloton bike. A food trend I am totally over is: cakes that are stuffed with sprinkles. Why would I pay money for someone to throw out perfectly good cake and stuff it with crunchy sugar? To me it makes no sense. It's like scooping bagels, but worse. A food I could happily have every day of my life is: Ben & Jerry's Phish Food. It is the best flavor of ice cream ever invented, period. —Edited from an interview by Gabriella Gershenson Jake Cohen's chopped liver balances tradition with an of-the-moment, sweet-salty flavor profile. Honey and caramelized onions sweeten the dish and cut the richness, too. Serve with matzo during Passover and toast or crackers the rest of the year. Pickles and fresh vegetables, for brightness and crunch, are other classic accompaniments.
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Recipes for Asian Style Salmon and Zucchini Bake - Fox11online.com Posted: 18 Mar 2021 06:41 AM PDT [unable to retrieve full-text content]Recipes for Asian Style Salmon and Zucchini Bake Fox11online.com
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