CHAPTER 7 Beef and Pork

Beef tenderloins are also called filet mignon. This method of preparing steak can be varied with different cheeses. Serve with a green salad and corn on the cob.

INGREDIENTS | SERVES 6

6 (4-ounce) beef tenderloin steaks

¹⁄₂ cup balsamic and oil vinaigrette

1 sweet red onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

³⁄₄ cup crumbled feta cheese with herbs

Easy Steak Doneness Tests

Put your hand palm up, and touch your thumb and index finger together. Feel the pad at the base of your thumb; that’s what rare steaks feel like. Touch your thumb and middle finger together; the pad will feel like a medium-rare steak. Ring finger and thumb is medium, and thumb and pinky feels like a well-done steak.

Prepare and preheat grill. Place steaks in baking pan and pour vinaigrette over them. Let stand at room temperature for 10 minutes.
Meanwhile, in heavy skillet, cook onion and garlic in olive oil over medium heat until tender and just beginning to brown around the edges, about 6–8 minutes. Remove from heat and set aside.
Drain steaks and place on grill; cook, covered, 4–6 inches from medium heat for 7 minutes. Turn, cover, and cook for 4–8 minutes, until desired doneness. Uncover grill and top each steak with some of the feta cheese. Cover grill and cook for 1 minute, until cheese melts. Place steaks on serving plate and top with onion mixture. Serve immediately.

Spicy Cube Steaks

This comforting, old-fashioned recipe is delicious served with refrigerated mashed potatoes, heated with some sour cream and Parmesan cheese.

INGREDIENTS | SERVES 4

4 cube steaks

3 tablespoons flour

1 tablespoon chili powder

1 teaspoon salt

2 tablespoons olive oil

1 (14-ounce) can undrained diced tomatoes with green chilies

1 (10-ounce) can condensed nacho cheese soup

1 cup sliced mushrooms

Cube Steaks

Cube steaks are typically round steaks that have been run through a machine that pierces the steak all over to break up connective tissue, so the meat is more tender. You can pound your own round steaks using the pointed side of a meat mallet.

Place cube steaks on waxed paper. In small bowl, combine flour, chili powder, and salt and mix well. Sprinkle half of flour mixture over the steaks and pound into steaks using a rolling pin or the flat side of a meat mallet. Turn steaks, sprinkle with remaining flour mixture, and pound again.
Heat olive oil in large saucepan over medium-high heat. Add steaks; sauté for 4 minutes on first side; then turn and sauté for 2 minutes on other side. Remove steaks from saucepan.
Pour tomatoes and soup into pan; cook and stir until simmering, scraping up browned bits. Add steaks back to pan along with mushrooms; simmer for 15–20 minutes, until tender. Serve immediately.

Grilled Steak Kebabs

The combination of barbecue sauce and cola beverage adds nice spice and flavor to these easy grilled kebabs. Serve with hot cooked rice, a green salad, and some breadsticks.

INGREDIENTS | SERVES 4

1 pound sirloin steak

³⁄₄ cup barbecue sauce

2 tablespoons cola beverage

¹⁄₄ teaspoon garlic pepper

8 ounces cremini mushrooms

2 red bell peppers, cut into strips

Grill Temperatures

Check the temperature of your grill by carefully holding your hand about 6 inches above the coals and counting how many seconds you can hold your hand steady before it gets too hot. If you can hold your hand for 5 seconds, the coals are low; 4 seconds, medium; 3 seconds, medium-high; and 2 seconds, high.

Cut steak into 1-inch cubes and combine with barbecue sauce, cola beverage, and garlic pepper in a medium bowl. Massage the marinade into the meat with your hands; let stand for 10 minutes.
Meanwhile, prepare vegetables and preheat grill. Thread steak cubes, mushrooms, and bell peppers onto metal skewers and place on grill over medium coals. Grill, covered, brushing frequently with remaining marinade, for 7–10 minutes, turning frequently, until steak reaches desired doneness. Discard any remaining marinade. Serve immediately.

Spicy Grilled Flank Steak

Grill seasoning contains lots of spices, usually including cumin, oregano, pepper, garlic, and sugar. Use it for hamburgers as well as grilled steaks.

INGREDIENTS | SERVES 4–6

3 garlic cloves

1 teaspoon salt

1 tablespoon grill seasoning

¹⁄₄ teaspoon dry mustard

¹⁄₄ teaspoon cayenne pepper

2 tablespoons balsamic vinegar

1¹⁄₂ pounds flank steak

It’s All in the Slicing

Flank steak is a lean, flavorful cut that is tender only if sliced correctly. Look at the steak: you’ll see parallel lines running through it. That’s called the grain of the steak. When you cut the steak, cut against, or perpendicular to, those lines and the steak will be tender and juicy.

Prepare and heat grill. On cutting board, mince garlic cloves; then sprinkle with salt. Using the side of the knife, mash garlic and salt together to create a paste. Place in a small bowl and add remaining ingredients except flank steak; mix well.
Prick both sides of the steak with a fork and rub the marinade mixture into the steak. Let stand for 10 minutes.
Place steak on grill over medium coals and cover. Grill for 5 minutes; then turn steak, cover, and grill for 3–5 minutes longer, until medium-rare or medium. Let steak stand for 5 minutes, and then slice across the grain to serve.

Mini Meatloaf

Meatloaves made in muffin tins are cute, fun to make, and fun to eat. Serve with some ketchup and frozen french fries to give your kids a treat.

INGREDIENTS | SERVES 6

2 eggs

¹⁄₂ teaspoon dried Italian seasoning

¹⁄₂ teaspoon onion salt

¹⁄₈ teaspoon garlic pepper

³⁄₄ cup soft bread crumbs

³⁄₄ cup ketchup, divided

1¹⁄₂ pounds meatloaf mix

1 cup shredded Colby-Jack cheese, divided

About Meatloaf Mix

Meatloaf mix is found in the meat aisle of the supermarket. It usually consists of one-third beef, one-third pork, and one-third veal, but read the label to find out what the blend is in your area. The veal lightens the mixture, and the pork adds a slightly different flavor and texture. Meatloaf made with all beef tends to be heavy.

Preheat oven to 350°F. In large bowl, combine eggs, Italian seasoning, onion salt, garlic pepper, bread crumbs, and ¹⁄₂ cup ketchup and mix well. Add meatloaf mix and ¹⁄₂ cup cheese and mix gently but thoroughly to combine.
Press meat mixture, ¹⁄₃ cup at a time, into 12 muffin cups. Top each with a bit of ketchup and remaining cheese. Bake at 350°F for 15–18 minutes, until meat is thoroughly cooked. Remove from muffin tins, drain if necessary, place on serving platter, cover with foil, and let stand for 5 minutes before serving.

Quick Beef Stroganoff

Beef Stroganoff is an elegant dish that usually takes a while to make, but using precooked meat products means the dish is ready in about 20 minutes.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 onion, chopped

1 (16-ounce) package fully cooked beef tips with gravy

1 (16-ounce) package frozen cut green beans, thawed and drained

4 cups egg noodles

1 cup sour cream

Bring a large pot of water to a boil. Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook and stir for 3–4 minutes, until crisp and tender. Add contents of beef package along with green beans. Bring to a simmer; cook for 6–7 minutes, until beef and green beans are heated.
When water is boiling, add egg noodles. Cook according to package directions, until al dente, about 4–5 minutes.
Meanwhile, stir sour cream into beef mixture, cover, and remove from heat. When noodles are done, drain well, place on serving platter, and spoon beef mixture on top. Serve immediately.

Cuban Pork Chops

Evoke a taste of the tropics with this simple, well-flavored recipe. Serve it with a rice pilaf, spinach salad, and some cantaloupe slices drizzled with honey.

INGREDIENTS | SERVES 4

4 boneless pork loin chops

4 garlic cloves, finely chopped

2 teaspoons cumin seed

¹⁄₂ teaspoon dried oregano leaves

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon cayenne pepper

2 tablespoons olive oil

¹⁄₄ cup orange juice

2 tablespoons lime juice

Trim excess fat from pork chops. In small bowl, combine garlic, cumin, oregano, salt, and cayenne pepper and mix well. Sprinkle this mixture on both sides of chops and rub into meat. Let stand at room temperature for 10 minutes.
Heat olive oil in heavy saucepan over medium heat. Add pork chops and cook for 5 minutes. Carefully turn and cook for 5 minutes on second side. Add orange juice and lime juice and bring to a simmer.
Cover pan and simmer chops for 5–10 minutes, or until pork chops are tender and just slightly pink in the center and sauce is reduced. Serve immediately.

Ham Asparagus Wraps

The asparagus has to be cooked in this recipe because it doesn’t bake long enough to soften. Use any flavor of cream cheese and bottled Alfredo sauce you like.

INGREDIENTS | SERVES 4

4 (¹⁄₄-inch-thick) slices deli ham

¹⁄₂ cup soft cream cheese with garlic

12 spears Grilled Asparagus (see Chapter 10)

1 (10-ounce) jar garlic Alfredo sauce

¹⁄₂ cup grated Parmesan cheese

Ham Slices

For recipes that require you to enclose other ingredients in ham slices, do not use the thin slices of boiled ham meant for making sandwiches. You can use slices from spiral-sliced hams or go to the deli and ask for ham to be sliced from the whole ham.

Preheat oven to 375°F. Place ham on work surface and spread each piece with some of the cream cheese. Top each with 3 spears of asparagus and roll up. Place in 12″ × 8″ glass baking dish and pour Alfredo sauce over all. Sprinkle with Parmesan cheese. Bake at 375°F for 15–20 minutes, until ham rolls are hot and sauce is bubbling. Serve immediately.

Pork Chops with Onion Conserve

You’ll have three pans cooking on the stove while making this recipe, but it still takes only 30 minutes!

INGREDIENTS | SERVES 4

¹⁄₂ cup golden raisins

1¹⁄₄ cups orange juice, divided

¹⁄₄ cup olive oil, divided

1 red onion, chopped

1 teaspoon sugar

4 center cut boneless pork chops

1 teaspoon salt

¹⁄₈ teaspoon pepper

1 teaspoon dried thyme

About Raisins

Raisins are dried grapes, but the way they are dried determines the color. Both golden and dark raisins are made from Thompson variety grapes, but the dark raisins are dried in the sun, while golden raisins are oven-dried. The sunlight causes the raisins to darken. Golden raisins may also be treated with sulfur dioxide; read labels carefully!

In small heavy saucepan, combine raisins and 1 cup orange juice; bring to a simmer over medium heat.
Meanwhile, in another heavy saucepan, heat 2 tablespoons olive oil over medium heat. Add red onion; cook over medium heat for 10 minutes, stirring frequently, until onion begins to turn brown. Add sugar to onion; cook for 2 minutes. Add raisin mixture; bring to a boil over high heat, and then reduce heat to low and simmer while cooking pork chops.
Meanwhile, sprinkle pork chops with salt, pepper, and thyme. Heat remaining 2 tablespoons olive oil in large skillet and add pork chops. Cook over medium heat, turning once, until pork is done, about 10 minutes. Remove pork from pan; cover to keep warm.
Add ¹⁄₄ cup orange juice to drippings remaining in pan; turn heat to high and bring to a boil. Reduce heat and simmer for 2–3 minutes, until juice is reduced. Return pork chops to pan along with onion/raisin mixture. Cover and cook for 2 minutes; then serve immediately.

Stovetop Lasagna

Serve this super easy version of lasagna with a crisp green salad and some breadsticks.

INGREDIENTS | SERVES 4–6

1 pound bulk sweet Italian sausage

1 onion, chopped

1 (24-ounce) package frozen ravioli

1 (28-ounce) jar pasta sauce

1 teaspoon dried Italian seasoning

1¹⁄₂ cups Italian blend shredded cheese

Bring large pot of water to a boil. Meanwhile, in heavy skillet over medium heat, cook sausage and onion, stirring to break up sausage, until meat is browned. Drain sausage thoroughly and wipe out skillet.
Add ravioli to boiling water; cook until almost tender, about 1–2 minutes. Drain well.
In cleaned skillet, spread about 1 cup pasta sauce; then top with layers of sausage mixture, ravioli, and more pasta sauce. Sprinkle each layer with a bit of the dried Italian seasoning. Sprinkle top with cheese. Cover and cook over medium heat, shaking pan occasionally, until sauce bubbles, cheese melts, and mixture is hot, about 5–8 minutes. Serve immediately.

Pork and Apricot Skewers

This recipe is elegant enough for company. Serve with hot cooked rice and garlic bread, with a spinach salad on the side.

INGREDIENTS | SERVES 6

1¹⁄₂ pounds boneless pork tenderloin

1 cup apricot preserves

¹⁄₂ cup apricot nectar

12 dried whole apricots

2 onions

¹⁄₂ teaspoon dried thyme leaves

Kebabs

When you’re making skewers or kebabs, there are different materials to choose from. Bamboo skewers must be soaked in water for at least 30 minutes before grilling so that they won’t burn while the food is cooking. Metal skewers are more durable, but use caution because they get very hot when on the grill.

Prepare and heat grill. Cut pork into 1-inch cubes and place in medium bowl. Top with apricot preserves; let stand while preparing remaining ingredients.
In small saucepan, combine apricot nectar and dried apricots; bring to a boil over high heat. Reduce heat and simmer for 3 minutes. Remove apricots and set on wire rack to cool; pour hot nectar over pork cubes. Cut onions into 6 wedges each.
Drain pork, reserving marinade, and thread pork cubes, onion wedges, and apricots onto 6 metal skewers. Combine the reserved marinade with the thyme leaves in a small pan and bring to a boil over medium-high heat; reduce heat to low and simmer while skewers cook.
Grill skewers, covered, over medium coals for 5 minutes. Turn and brush with some of the simmering marinade. Cover and grill for 5–8 minutes longer, until pork is slightly pink in center and onions are crisp and tender; keep marinade simmering. Serve with the marinade on the side.

Ham and Cheese Penne

This simple one-dish dinner recipe can be made with any frozen vegetable combo. You can even eliminate the pasta if you use a vegetable combo that includes pasta!

INGREDIENTS | SERVES 4

2 cups penne pasta

2 tablespoons olive oil

1¹⁄₂ cups frozen broccoli and cauliflower mixture

2 tablespoons water

2 cups cubed ham

1 (10-ounce) container refrigerated four-cheese Alfredo sauce

¹⁄₂ cup grated Parmesan cheese

Al Dente

When cooking pasta, al dente is a term used to indicate doneness. It means “to the tooth.” Always test pasta by biting into it. When it’s tender but still has a firmness to the center, it’s done. Look at the pasta: you’ll be able to see a small opaque line in the center after you bite it.

Bring a large pot of water to boil; cook penne according to package directions. Meanwhile, heat olive oil in large saucepan over medium heat. Add frozen vegetables; sprinkle with 2 tablespoons water. Cover and cook over medium heat for 4–5 minutes until vegetables are almost hot, stirring once during cooking time. Add ham and Alfredo sauce; bring to a simmer.
Drain pasta when cooked and add to saucepan with ham mixture. Stir gently; then simmer for 2–3 minutes longer, until vegetables and ham are hot. Sprinkle with Parmesan cheese and serve.

Grilled Orange Pork Tenderloin

This dish will definitely impress your guests. Serve along with corn and couscous, followed by Chocolate-Raspberry Pie (see Chapter 15) for dessert.

INGREDIENTS | SERVES 6–8

2 pounds pork tenderloin

1 teaspoon salt

¹⁄₈ teaspoon pepper

¹⁄₃ cup frozen orange juice concentrate, thawed

¹⁄₄ cup honey

¹⁄₄ cup Dijon mustard

1 tablespoon lemon juice

¹⁄₂ teaspoon dried oregano leaves

Butterflying Meats

Butterflying meat cuts the cooking time almost in half. You can butterfly just about any cut of meat. Use a sharp knife and cut slowly, being sure not to cut all the way through to the other side. Spread the cut meat out and, if desired, use a meat mallet to gently pound the meat and flatten it to an even thickness.

Prepare and heat grill. Cut pork tenderloins in half crosswise. Then butterfly the pork: cut the tenderloins horizontally in half, being careful not to cut through to the other side. Spread tenderloins open and place in large casserole dish. Sprinkle both sides with salt and pepper.
In medium bowl, combine remaining ingredients and mix well. Spread on all sides of tenderloins and let stand for 10 minutes.
Grill tenderloins 6 inches from medium coals, covered, turning once, for 14–17 minutes, until a meat thermometer registers 160°F. Brush with any remaining marinade after turning. Discard remaining marinade. Slice tenderloins across the grain to serve.

Sausage Stir-Fry

Serve this fresh-tasting stir-fry over hot cooked rice with chopped cashews on the side, along with a gelatin fruit salad.

INGREDIENTS | SERVES 4

1 pound sweet Italian sausages

¹⁄₄ cup water

2 tablespoons olive oil

1 onion, chopped

2 yellow summer squash, sliced

1 cup frozen broccoli florets, thawed

³⁄₄ cup sweet-and-sour sauce

Cooking Rice

Rice expands to three times its bulk when cooked. Each serving is about ¹⁄₂ cup, so if you want to serve six people, cook 1 cup of rice to make 3 cups. Combine 1 cup long-grain rice with 2 cups water and a pinch of salt in a saucepan. Cover, bring to a boil, reduce heat to low, and simmer for 15–20 minutes, until tender.

In large skillet, cook Italian sausages in water over medium heat for 6–8 minutes, turning frequently during cooking time, until water evaporates and sausages begin to brown. Move sausages to plate and cut into 1-inch pieces.
Drain fat from skillet but do not rinse. Return to medium-high heat, add olive oil, and then add onion. Stir-fry until onion is crisp and tender, 3–4 minutes. Add squash and broccoli; stir-fry for 4–5 minutes longer, until broccoli is hot and squash is tender. Return sausage pieces to skillet along with sweet-and-sour sauce. Stir-fry for 4–6 minutes, until sausage pieces are thoroughly cooked and sauce bubbles. Serve immediately.

Italian Crispy Pork Chops

This recipe is great for those who want to add some crunchiness to their pork. Serve with rice and green beans for a balanced and delicious meal.

INGREDIENTS | SERVES 6–8

8 thin-cut boneless pork chops

2 eggs, beaten

2 tablespoons water

¹⁄₂ cup grated Parmesan cheese

1 cup panko

1 teaspoon dried Italian seasoning

¹⁄₂ teaspoon dried basil leaves

2 tablespoons butter

3 tablespoons olive oil

Make Your Own Panko

If you can’t find panko bread crumbs, make your own bread crumbs from a fresh loaf of bread, spread crumbs on a baking sheet, and bake them in a 350°F oven for 5–8 minutes, until dry and crisp.

Place pork chops between two pieces of plastic wrap and pound with a rolling pin or meat mallet until about ¹⁄₃-inch thick.
In shallow bowl, combine eggs and water and beat until blended.
On shallow plate, combine cheese, panko, Italian seasoning, and basil and mix well. Dip pork chops into egg mixture and then into cheese mixture, pressing the cheese mixture firmly onto the chops. Place on wire rack when coated. Let stand for 10 minutes.
Heat butter and olive oil in a large skillet over medium-high heat. Fry the pork chops, 2–4 minutes on each side, until brown and crisp and just slightly pink inside. Serve immediately.

Southwest Pork Chops

These spicy pork chops are coated with layers of Tex-Mex flavor. Serve them with hot mashed potatoes, a cooling fruit salad, and a lemon meringue pie for dessert.

INGREDIENTS | SERVES 6

3 tablespoons olive oil

6 (¹⁄₂-inch-thick) boneless pork chops

1 teaspoon salt

¹⁄₈ teaspoon cayenne pepper

1 tablespoon chili powder

1 chipotle chili, minced

2 tablespoons adobo sauce

¹⁄₂ cup salsa

1 (8-ounce) can tomato sauce

Place olive oil in heavy skillet and heat over medium heat.
Meanwhile, sprinkle pork chops with salt, cayenne pepper, and chili powder and rub into meat. Add pork chops to skillet and cook for 4 minutes.
Meanwhile, combine chipotle chili, adobo sauce, salsa, and tomato sauce in a small bowl.
Turn pork chops and cook for 2 minutes. Then add tomato sauce mixture to skillet, bring to a simmer, and simmer for 4–6 minutes, until chops are cooked and tender. Serve immediately.

Pressure Cooker Sausage Risotto

Your pressure cooker makes the most delicious risotto in less than half the time of traditional stovetop methods.

INGREDIENTS | SERVES 4

3 tablespoons olive oil, divided

1 pound bulk sweet Italian sausage

1 onion, finely chopped

2 cups Arborio rice

4 cups chicken stock, warmed

¹⁄₂ teaspoon dried Italian seasoning

¹⁄₂ cup grated Parmesan cheese

Pressure Cookers

There are two kinds of pressure cookers: those that cook on the stove and those that are self-contained. You can brown food in either type of cooker before adding all the ingredients, sealing the cooker, and bringing it up to pressure. Regulate the heat on the stovetop models by adjusting the stove burners.

Turn the pressure cooker to high and add 2 tablespoons of the oil. Cook the sausage until almost done, stirring to break up meat; then add the onion and cook until the sausage is done and the onion is crisp and tender, about 3 minutes. Add remaining olive oil and the rice; cook and stir for 2–4 minutes, until the rice is coated and opaque.
Add ¹⁄₂ cup of the stock and cook, stirring constantly, for 2–4 minutes, until the liquid is absorbed by the rice. Add the remaining stock and Italian seasoning and lock the lid into place. Pressure cook on medium for 8 minutes.
Let the pressure release, open the lid, and check the rice. If the rice isn’t cooked al dente, lock the lid again and cook for 2–3 minutes longer. Release the pressure, open the lid, and stir in the Parmesan cheese until melted. Serve immediately.

Grilled Polish Sausages

Make extra Polish Sausages and save them for Easy Jambalaya (see Chapter 8).

This easy recipe is perfect for a summer cookout; serve potato salad and melon wedges on the side.

INGREDIENTS | SERVES 6

6 Polish sausages

1 cup beer

3 cups coleslaw mix

³⁄₄ cup coleslaw dressing

6 whole wheat hot dog buns, split

Sausages

Just about any sausage can be substituted for another. Just be sure to read the package to see if the sausages you choose are fully cooked or raw. The fully cooked sausages need only to be reheated, but the raw ones should be cooked until a meat thermometer registers 170°F.

Prepare and preheat grill. Prick sausages with fork and place in saucepan with beer. Bring to a boil over high heat; then reduce heat to low and simmer for 5 minutes, turning frequently. Drain sausages and place on grill over medium coals; grill until hot and crisp, turning occasionally, about 5–7 minutes.
While sausages are grilling, combine coleslaw mix and dressing in medium bowl and toss. Toast hot dog buns, cut-side down, on grill. Make sandwiches using sausages, coleslaw mix, and buns.

Beef and Broccoli Stir-Fry

Apple juice provides a convenient substitute for the rice wine or dry sherry that is normally used in Chinese marinades.

INGREDIENTS | SERVES 3

1 pound flank steak

1¹⁄₂ tablespoons soy sauce

1 tablespoon apple juice

2 teaspoons cornstarch

2 cups broccoli florets

¹⁄₄ cup water

1 tablespoon oyster sauce

1 teaspoon granulated sugar

1 tablespoon vegetable oil

Speedy Stir-Frying

Stir-frying is one of the quickest cooking methods—it’s easy to prepare a stir-fry meal in under 30 minutes. While it may seem time-consuming to marinate the meat, marinating helps tenderize the meat and adds extra flavor. Also, you can prepare the vegetables and sauce while the meat is marinating.

Cut the beef into thin strips about 2 inches long. (It’s easiest to do this if the beef is partially frozen.) In a medium bowl, combine the beef with the soy sauce, apple juice, and cornstarch. Let the beef marinate for 15 minutes.
In a large saucepan with enough water to cover, blanch the broccoli for 2–3 minutes, until it is tender but still crisp. Remove the broccoli and rinse under cold running water. Drain.
In a small bowl, combine the water, oyster sauce, and sugar. Set aside.
Heat the oil in a heavy skillet over medium-high heat. Add the beef. Let brown for a minute, and then stir-fry until it loses its pinkness and is nearly cooked through.
Add the broccoli to the pan. Stir the sauce and pour it into the pan. Cook, stirring, to mix everything together and heat through (5 minutes). Serve immediately.

Quick Fried Beef with Onion-Cilantro Relish

Onion-cilantro relish is an easy side dish with a bit of spice that pairs nicely with plain fried beef. You can jazz it up a bit by adding a few slices of tomato or cucumber.

INGREDIENTS | SERVES 4

1¹⁄₄ pounds flank steak

1¹⁄₂ tablespoons white wine vinegar

1¹⁄₂ tablespoons soy sauce

2 teaspoons cornstarch

1 medium sweet onion, minced

4 tablespoons minced green onion

1 cup chopped fresh cilantro

2 tablespoons lemon juice

¹⁄₂ teaspoon Asian chili sauce

¹⁄₂ teaspoon salt

2 tablespoons vegetable oil

1 garlic clove, thinly sliced

Or Broil It

This onion-cilantro relish would also pair very nicely with broiled steak. Instead of cutting the steak into thin strips, prepare it for broiling by rubbing with a garlic clove cut in half. Place on a rack and broil for 10–15 minutes, turning halfway through cooking, until the steak is cooked through and the juices run clear. Sprinkle the steak with salt and pepper during broiling.

Cut the beef across the grain into thin strips, about 2¹⁄₂–3 inches long. (It’s easiest to do this if the beef is slightly frozen.) Place in a large bowl and stir in the white wine vinegar, soy sauce, and cornstarch, mixing in the cornstarch with your fingers. Let the beef stand while preparing the relish.
In a medium bowl, combine the onion, green onion, and cilantro. Stir in the lemon juice, chili sauce, and salt.
Heat the oil in a heavy skillet. Add the garlic and half the steak. Let sear for about 30 seconds; then stir-fry, moving the beef around the pan until it loses its pinkness and is cooked through. Remove the beef from the pan.
Repeat with the remaining half of the beef.
Serve the beef with the onion-cilantro relish.

Five-Ingredient Meatloaf

Parmesan cheese and tomato sauce are both good sources of umami, the meaty or savory flavor that is the secret ingredient in MSG (monosodium glutamate).

INGREDIENTS | SERVES 4

1¹⁄₂ pounds ground pork

³⁄₄ cup plus 2 tablespoons tomato sauce

¹⁄₄ cup chopped onion

1 tablespoon balsamic vinegar

¹⁄₂ cup Parmesan cheese

Speedy Meatloaf Muffins

Placing individual portions in muffin tins reduces baking time and makes serving easy. Better still, leftover muffins can be frozen, making a quick and easy snack or midday meal. Bake the muffins at 350˚F for 25–30 minutes until the muffins are cooked through.

In a large bowl, combine all the ingredients. For the tomato sauce, add ³⁄₄ cup and then add the remaining 2 tablespoons of sauce if more tomato flavor is desired.
Shape into a loaf and place in a microwave-safe casserole dish. Cover with microwave-safe wax paper.
Microwave on high heat for 15 minutes, 5 minutes at a time, rotating the dish a quarter turn between each cooking period. If the meatloaf is not cooked after 15 minutes, continue to cook for 1 minute at a time until done. (Total cooking time should be about 15 minutes.) The meatloaf is cooked when the internal temperature reaches 160˚F.
Let stand for 5 minutes. Pour any fat off the dish and serve.

Skillet Shepherd’s Pie

If canned or packaged beef broth isn’t available, you can use 2 beef bouillon cubes dissolved in 1 cup of boiling water.

INGREDIENTS | SERVES 4

1 pound ground beef

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₂ medium onion, peeled and chopped

1 cup drained canned green beans

1 cup canned corn

1 portion Garlic Mashed Potatoes (see Chapter 10)

¹⁄₂ teaspoon paprika

1 cup beef broth

Leftover Mashed Potatoes

You don’t have to wait until you’re preparing a dish such as Skillet Shepherd’s Pie to use leftover mashed potatoes—they can also be served alone as a side dish. Reheat the potatoes by frying them in 1–2 teaspoons of oil, or cook in the microwave with a bit of liquid, using the microwave’s reheat setting or at 70 percent power.

Brown the ground beef in a large skillet on medium heat, using a spatula to break it up. Sprinkle the salt and pepper over the beef while it is cooking.
After the beef has been cooking for 5 minutes, add the onion. Cook for another 5 minutes, until the pinkness is gone from the beef and the onion is softened. Drain excess fat from the pan.
Add the green beans and corn to the pan.
Add the mashed potatoes. Stir in the paprika.
Add the beef broth. Simmer for 5 minutes, stirring, to heat everything through. Serve hot.

Rosemary Lamb Chops

This recipe can easily be doubled to serve eight people. Lamb cooked medium-rare will be pink on the inside and have a slightly firm texture.

INGREDIENTS | SERVES 4

4 lamb loin chops, about 1-inch thick, 3 ounces each

¹⁄₄ teaspoon salt

¹⁄₈ teaspoon black pepper

2 teaspoons dried rosemary

2 tablespoons olive oil, divided

2 shallots, chopped

1 tablespoon red wine vinegar

Pat lamb chops dry with paper towels. Rub salt and pepper over the lamb chops to season. Rub the rosemary into the lamb chops.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the lamb chops. Cook for 5 minutes; then turn over (turn the heat down if the lamb chops are cooking too quickly). Push to the sides of the skillet.
Heat 1 tablespoon oil in the middle of the skillet and add the shallots. Sauté the shallots while the lamb chops finish cooking (total cooking time for the lamb chops should be about 10 minutes). Drain any excess fat out of the pan while cooking.
Splash the lamb chops with the red wine vinegar during the last few minutes of cooking. Serve immediately.

Ground Pork Stroganoff

If you like, you can replace the chicken broth with dry white wine. Serve the stroganoff over cooked rice or noodles.

INGREDIENTS | SERVES 4

2 cups ground pork

2 tablespoons margarine

1 medium onion, peeled and chopped

1 cup sliced fresh mushrooms

¹⁄₈ teaspoon nutmeg, or to taste

¹⁄₂ teaspoon dried basil

¹⁄₂ cup chicken broth

Salt and pepper, to taste

¹⁄₂ cup natural yogurt

Using Chicken Bouillon for Broth

Chicken bouillon cubes are a handy substitute for store-bought or homemade chicken broth. To use, dissolve 1 bouillon cube in ¹⁄₂ cup of boiling water.

Brown the ground pork in a medium skillet over medium heat. Remove to a plate. Drain the excess fat from the pan.
While the ground pork is browning, melt the margarine in a separate large skillet. Add the onion and sauté for 2–3 minutes, until it begins to soften.
Add the mushrooms and cook for about 2 minutes, until the vegetables are softened. Stir in the nutmeg and dried basil.
Add the chicken broth and ground pork to the pan. Cook, stirring, for a minute to heat through. Taste and season with salt and pepper if desired.
Stir in the yogurt. Serve immediately over cooked rice.

Pork with Peaches

Be sure to use peaches that are not overripe and won’t fall apart during stir-frying.

INGREDIENTS | SERVES 4

³⁄₄ pound pork tenderloin

1 tablespoon soy sauce

1 tablespoon apple juice

1¹⁄₂ teaspoons cornstarch

1 tablespoon water

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 teaspoon minced ginger, divided

2 teaspoons curry powder

2 large peaches, thinly sliced

¹⁄₂ cup chicken broth

Black pepper, to taste

Cut the pork into 1-inch cubes. Place the pork in a medium bowl and toss with the soy sauce and apple juice. Let stand for 5 minutes.
In a small bowl, dissolve the cornstarch in the water.
Heat 2 tablespoons oil in a large skillet on medium-high heat. Add the pork and half the ginger. Cook, stirring constantly, until the pork is no longer pink and is nearly cooked through.
Push the pork to the sides of the pan. Add 1 teaspoon oil in the middle. Add the remainder of the ginger and the curry powder. Stir for a few seconds until aromatic. Add the sliced peaches. Cook for a minute, stirring continually, and then add the chicken broth. Add the cornstarch and water mixture, stirring to thicken.
Season with the pepper. Cook for another minute, stirring to mix everything together. Serve hot.

One-Dish Sausage and Rice

Using instant rice speeds up the cooking time of this simple, warming dish, while using chicken broth instead of water to cook the rice adds extra flavor.

INGREDIENTS | SERVES 2

1 cup chicken broth

1 cup long-grain instant rice

2 tablespoons olive oil

1 shallot, peeled and chopped

1 teaspoon paprika

8 ounces cooked smoked sausage, thinly sliced

2 sprigs fresh parsley

Salt and pepper, to taste

Or Use Regular Rice

On evenings when you have a bit more time, try preparing One-Dish Sausage and Rice with regular long-grain rice. In a medium saucepan, bring the water and rice to a boil over medium heat. Let the rice cook until the water is nearly evaporated, add the sausage and parsley, reduce the heat, cover, and simmer until the liquid is absorbed and the rice is cooked. Let the rice sit for 5 minutes; then use a fork to fluff it up and mix in the sausage and parsley. The total cooking time will be about 25 minutes.

Bring the chicken broth to a boil in a medium saucepan. Stir in the rice, making sure all the grains are moistened. Remove from the heat, cover, and let stand for 5 minutes.
While the rice is cooking, prepare the other ingredients: Heat the olive oil in a large skillet over medium-high heat. Add the shallot. Sauté until softened, about 4 minutes (turn the heat down if the shallot is cooking too quickly). Stir in the paprika.
Stir in the sausage and parsley. Cook for a minute until the sausage is heated.
After the rice has been heating for 5 minutes, uncover and use a fork to fluff.
Stir the sausage and parsley into the cooked rice. Season with salt and pepper if desired. Serve immediately.