beef

Beef Short Ribs

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Short ribs are one of my favorite things.  They’re juicy and tender, and often fall off the bone.  We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.   Continue reading

Beef Barbacoa

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When in a pinch, I will occasionally visit the local Chipotle for a quick lunch; their carnitas or barbacoa salad with extra salsa, hot sauce, and guacamole is extremely filling, and not too hard on the wallet when it comes to healthy eat-out options.  The other day, I wanted to attempt to recreate some of what I love about barbacoa at home.   Continue reading

Mushroom Meatballs

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Meatballs were a favorite of mine growing up.  Just the other day, Heather and I realized that we have never actually made meatballs and pasta (zoodles or otherwise).  Having been together almost 3 years, I immediately found this unacceptable and wanted to make things better.

We probably all have a family version of meatballs, usually including some combination of ground beef, lamb, veal, or pork, but as I’m trying to make 2013 less meat-focused, I added mushrooms.  I “hated” mushrooms as a kid until I realized that I didn’t automatically hate everything my dad did (sorry, mom).  You’ll enjoy these meatballs with marinara, on their own, or in the traditional sense with the “noodles” of your choosing. Continue reading

Spicy Beef Curry

Curries make everything better, as far as I’m concerned.  Until I met Heather, I hadn’t really given much thought to curry, as I was pretty satisfied with pizza, Chinese, sushi, and “healthy” whole wheat wraps from the local sandwich shop.  One of the first things she cooked for me was her peanut butter curry. The concept scared me, but it was actually delicious.  Since that meal, which was on our third or fourth date, we’ve had a great time experimenting with more flavorful dishes, even going so far as making a curry dish with bison.

This is a really hearty curry that has a nice heat to pair with the winter weather, although I’d eat this year round.  Beef chuck is one of the less expensive cuts at our market, and it was great to use it in something that wasn’t another slow cooker pot roast.  This takes about an hour to make, but boy is it worth it. Continue reading

Cabbage-Wrapped Steak

A few weeks ago, we had the pleasure of hanging out with The Domestic Man and his family as they did some cooking, and we brought along our Orange-Cranberry Bread, which continues to be a great hit.  During the cooking escapades, we also did some work on computers, played with our cameras, and needed a snack.  Russ had some steak out defrosted, so we decided to fire up the grill and make something quick and easy as finger food.  We also had a head of cabbage, so here’s what we came up with. Continue reading

Mushroom & Steak Wrap

While visiting my parents in Virginia and taking advantage of the farmer’s market in their town, we needed to do something for lunch.  My parents are supportive of our eating habits, but haven’t decided it’s time for them to take on the same dietary approach.  Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any pressing health issues they aren’t convinced what we are doing is necessary or right for them.  They usually will eat what we make, and like it, so that’s one fewer meal full of grain and dairy.  We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn’t have the other.  Either way, this was a great lunch that was filling and finished in under 15 minutes. Continue reading

Hearty Stovetop Chili

It may come as a surprise, but Heather and I are huge fans of chili.  Even in the peak of summer, it’s likely that we have plans to make chili, are making chili, or are eating leftover chili.  Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day.  While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour.  This worked out quite well, and I think this may be my preferred method of making chili.  We also experimented with a faux-corn bread, which is so close to being ready.  We will link to it as soon as it’s perfected.

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