Archive for the ‘Beef’ Category

Steak Sandwich

We tried this recipe from Real Simple magazine a few weeks ago and liked it. But it needed tweaking.

First of all, onions give Honey gas. NOT GOOD.

Here is our take on the steak sandwich. It is a little (Or a lot) different.



Focaccia Bread.  I made it all from scratch-like.

Steak. Duh. But we marinated them for 24 hours first. The marinade? IT IS AMAZING.

Roma (plum) tomatoes, sliced about 1/4 inch thick

1 medium red onion, sliced about 1/4 inch thick (Optional. If they don’t give you gas.)

1 zucchini, sliced about 1/4 inch thick.

Mushrooms, also sliced.

Olive oil.  As much or as little as you want.

2 tablespoons (or more) of balsamic vinegar

Focaccia bread (see above), cut in half

Blue cheese, or mozzarella. Whatever floats your boat. Honey disses the blue cheese, so he uses mozza.


Make the foccacia. Or buy it.

Throw the steak on the barbecue, and toss the veggies, olive oil, and vinegar into a frying pan. Sautee until tender, 8-10 minutes.

Slice the steak thinly, and place on foccacia. Scoop sauteed veggies on top, then add cheese.

Try not to die from the goodness.


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Focaccia Bread

Focaccia Bread

This is a recipe given to me by a friend of mine. I cannot believe I had not posted it here yet.

It does not look like ordinary focaccia bread (because of the CHEESE), but it tastes absolutely phenomenal.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella


  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  2. When the dough is mixed, turn it out onto a lightly floured surface and knead until smooth. Lightly oil a large bowl. Place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees F. Punch dough down and place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  4. Bake for 15 minutes, or until golden brown. Serve warm.

I used the above recipe to make steak sandwiches.

Steak Sandwich


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  • White wine
  • mushrooms
  • browned ground beef (or turkey)
  • 1 28-ounce can diced tomatoes
  • 1 32-ounce container chicken broth
  • 1 15-ounce can white beans (I use chick peas)
  • 1 15-ounce can kidney beans (optional)
  • 1 9 or 19 ounce package frozen green beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 5-ounce bag fresh spinach or 1 10-ounce box frozen spinach, thawed


  • Brown the ground beef and set aside
  • Simmer the mushrooms in the white wine until the mushrooms are tender.
  • Add the tomatoes and their liquid and bring to a simmer. Cook for 2 minutes.
  • Add the broth, white beans and kidney beans (if using) and bring to a simmer.
  • Add the green beans and cook until tender, about 3 minutes.
  • Add the salt, pepper, and cook until wilted.
  • Add the ground beef/turkey and simmer for a few minutes.

Any leftovers will freeze well. Can you tell that fall is here?

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Uncle Paul’s Chili

an interesting variation of the classic chili…does not use chili powder…more of a creamy chili


1/2 lb. bacon
2 lb. ground beef
1 stalk of sliced celery
2 cans of kidney beans
2 cans of pork and beans
1 can of mushrooms
2 jalapeno peppers
1 green pepper
2 large onions
1 large can of tomatoes
1 can of tomato soup
1 can of mushroom soup


Fry up the bacon. Drain off most of the fat and add the onions and celery. When they are soft, put aside in a large pot, and fry up the beef. Then put the beef into the large pot as well, and add all the rest of the ingredients. Stir well, bring to a boil and then simmer for awhile. (This recipe will feed a small army).

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Easy Chili

My parents used to make this, and we make it now for a quick warm dinner on a cold day.


Ground beef
1 can kidney beans
1 can tomato soup
1 can of beans in tomato sauce
Chili powder to taste


Brown the meat. Add beans and chili powder and heat. You can also add garlic powder, or any other spices. That’s it.

Goes well with cornbread.

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Marinade for Steak

This is a staple here in the summer! It gets raves whenever we make it for guests 🙂

This is scaled for 8 steaks, so play with the proportions if you’re making less.


1 cup vegetable oil
1/2 cup soya sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 Tbsp Worcestershire sauce (just don’t ask me to pronounce it)
1 Tbsp freshly ground black pepper
2 Tbsp Dijon mustard
1 onion, sliced
2 cloves garlic, minced


Mix together well, and use on your favourite meat. The longer you can marinade it, the better it gets. 24 hours of soaking is heavenly!

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Samosas in phyllo

From The Best of the Best and more….

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I’m not! It’s really easy.

1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish — experiment!!

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