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Posts Tagged ‘Ground Beef’

Hamburger Potato Hotdish | Relishing It

We’re kickin’ it old-school today, friends.  If there was one dish that would represent the Midwest (or are we called the North now?) hotdish would definitely win the title.  I think I do a respectable job of exposing my family to worldly cuisines, but to be honest I’m a product of North Dakota and Minnesota, so there’s something that I find so comforting in a good hearty, potato hotdish.  It’s a bit of nostalgia from my childhood, but it also just tastes so good.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hotdish can be made from a variety of ingredients– pasta, rice, or potatoes are generally combined with vegetables and proteins and a sauce of some sort.  My favorite is this one made with potatoes.  It holds together so well and the leftovers are fantastic.  Pasta hotdish leftovers, as you can imagine, become a bit mushy.  But potato versions?  They just keep getting better.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

The hamburger potato hotdish of my childhood isn’t exactly the version I’m sharing with you today.  My mom would make a version, probably like most of the other moms in the Midwest, using a couple cans of condensed soup.  You know the brand.  It was fine.  It was lovely.  I’m thankful that she made us delicious food.  Do I make my own hotdish using that can of condensed soup? You already know I don’t because I like to keep processed food to a minimum in my house.  Maybe I’m a bit of a control freak and I hate that I can’t control what’s going into that soup.  Maybe I hate that it has been setting on a shelf for weeks, months, or longer.  Maybe I hate preservatives.  Or maybe it’s just so easy to mix up my own– it takes just a few minutes and it tastes about 1,000x better?

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

My point is, with whole ingredients, this hotdish is sensational.  This is mid-winter Midwest food at it’s best.  We love the peas and carrot version that I’ve photographed here.  But another classic combination that we enjoy is fresh green beans and corn.  So good!  Also, give brussel sprouts a try, as well– amazing.  You can really modify this recipe to suit your family’s taste.  Try using sweet potatoes instead of white. The same goes for the mushroom sauce– use any type of flour that your prefer to thicken it.  Make it gluten-free, if that’s what you need.  As I’ve mentioned before, the leftovers are incredible.  If this is your first time embarking on a hotdish, I hope you enjoy this delicious and legendary dish.  Bon Appétit!

Hamburger Potato Hotdish | Relishing It

The Recipe: Hamburger Potato Hotdish

(serves 4-6)

2 pounds ground beef, preferably grass-fed
1/2 white onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons kosher salt
black pepper
6-8 medium-sized yukon gold potatoes, evenly sliced (don’t even bother peeling them)
2-3 large carrots, peeled and diced small
1 10-ounce bag frozen peas, no need to thaw
chopped fresh parsley, for serving

Mushroom Sauce:
4 tablespoons unsalted butter
4 tablespoons flour (AP, White Whole Wheat, or Gluten-Free all work)
2 cups whole milk
1 cup finely chopped crimini mushrooms
1 teaspoon dried thyme or fresh
1 tablespoon minced fresh rosemary (don’t use dried– just omit if you don’t have any)
kosher salt and cracked black pepper, to taste

Preheat oven to 375°F.

In a large skillet over medium-high heat, brown the ground beef. Drain the fat when finished. Add the onion, garlic, 1 1/2 teaspoons kosher salt, and pepper and sauté for a couple of minutes until the vegetables become somewhat aromatic. Remove from heat.

In a small saucepan over medium heat melt the butter.  When melted, whisk in the flour. When it bubbles, slowly whisk in the milk, followed by the thyme, rosemary, and mushrooms. Season to taste with salt and pepper. Continue stirring while the entire mixture becomes hot and starts to form bubbles. It will be done when the sauce has thickened a bit, about 5-10 minutes.

Place the meat mixture in a casserole dish, roughly 11 x 8 x 2.  Then toss the carrots and peas evenly over the meat. Layer the sliced potatoes next until they reach top of the dish. You may need more or less potatoes depending upon the size of your dish. Place the casserole on a large baking sheet to catch any drips while it bakes. Slowly and evenly pour the mushroom sauce over the potatoes. You may want to gently tap the dish to coax the sauce down in between the potatoes.  It will settle in more as it bakes, so don’t worry. Cover with a lid or use a tented piece of foil. Bake for about 1 hour, but remove the lid when there are just 10 minutes left to bake. Test the doneness of the potatoes using a fork.  Bake longer if need be. Remove from oven and let rest for about 15 minutes before serving, or the juices will run everywhere. Sprinkle with fresh parsley. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

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Mexican Bake | Relishing ItSo, what are you planning to do with all of those delicious turkey leftovers after Thanksgiving?  Sandwiches?  Really?  I like a good cold-turkey sandwich as much as anyone, but today I have a recipe that is a great alternative.  And to be honest, even if you don’t have turkey leftovers you should make this dish.  It’s wonderful, and so versatile that you can make it with turkey, chicken, ground beef or even just beans, for a vegetarian option.

Mexican Bake | Relishing It

You’ve probably noticed that I’m into making ‘bakes’ a lot this year.  I’ve been having fun incorporating legumes, grains, and quinoa (technically a seed) into meals.  Aside from being so easy to throw together, they’re incredibly satisfying and a healthy option.  A big bowl of hot food is just what we all need as we gather around the dinner table together while it snows outside.  This particular bake has a Mexican flare. I’ve made it a number of ways depending on what we have in the house. I’ve been challenging myself this year to make meals out of food that we have, rather than running to the store every time an idea enters my brain. Aside from a smaller grocery bill, it cuts down on wasting otherwise-usable food, so that makes me happy.

Mexican Bake | Relishing It

This dish is fabulous with shredded chicken or turkey, but it’s also equally tasty using ground beef (or shredded beef, if you happen to have that).  Substituting beef broth for the chicken broth is an easy swap.  Of course, going completely vegetarian is a no-brainer, too.  Just add more beans and use vegetable broth, or even water.  Just amp up the spices a bit more to compensate. Whatever protein you decide to use, it will pair wonderfully with the brown rice, corn, and beans.

Mexican Bake | Relishing It

You all know that I pretty much can all of my tomatoes that I need to get me through the winter.  However, Red Gold Tomatoes generously sent me some different varieties of canned tomatoes to try (thanks, guys!).   So, I incorporated them in this dish and they were fantastic! I used the the lime juice and cilantro variety.  Of course, you can use any type of canned tomato that you have on hand, but these added a nice zesty flavor to the dish.

Mexican Bake | Relishing It

Load the bake up with as much cheese as you would like– that’s a personal preference.  Before serving, squeeze on some fresh lime juice, sprinkle with cilantro, slice up some jalapeños, and dollop on the sour cream.  Serve it with tortilla chips or plain tortillas and you are set.  You’re going to love this dish!

Mexican Bake | Relishing It

The Recipe: Mexican Bake

(serves 4)

olive oil

about 1 pound (or a bit more) of cooked shredded chicken, turkey, ground or shredded beef (see note)

1 small red or white onion, diced

about 4 garlic cloves, minced

about 14-15 ounces of cooked beans, drained and rinsed (any kind– red, black, pinto, or even white) (when I forget to soak my own, I’ve really been enjoying Simply Balanced Organic Beans (found at Target) for both the texture and the flavor.)

1 cup long grain brown rice, rinsed (any type of rice will work–if wanting to use white, just note that the cooking time will decrease)

1 tablespoon ancho chili powder

2 teaspoons ground cumin

1-2 teaspoons ground coriander

kosher salt and cracked pepper

about 1 cup frozen corn

1 1/2 cups homemade chicken or beef broth heated (depending upon what protein you are using)

1 15-ounce can Red Gold diced tomatoes with lime juice and cilantro (or anything similar)

shredded cheese, 1-2 cups  (sharp cheddar, mozzarella, and monterey jack are great options)

chopped fresh cilantro, fresh jalapeños, sour cream, fresh limes, hot sauce, tortilla chips, and/or fresh tortillas for serving

Note:  If wanting to use shredded chicken, simply sauté one pound (or a bit more) of chicken breasts seasoned with salt and pepper in a skillet with olive oil.  They should take about 3-4 minutes on each side, depending upon how high your heat is.  Check for doneness, then shred with a fork.  Or use rotisserie!

Preheat oven to 375°F.

In a large Dutch oven add a couple tablespoons of olive oil and sauté the onion and garlic for a couple of minutes over medium-high heat until somewhat soft (you would brown the ground beef just prior to this, if using).  Add the chili powder, cumin, coriander, about 1-2 teaspoons of kosher salt, and cracked pepper to the pan.  Then add the canned tomatoes with juices, beans, rice, meat, corn, and heated broth and continue to cook for a couple of minutes over medium-high heat until everything is hot.

Mix in the meat.  Flatten everything with a spatula so the rice can cook properly in the liquids.  Place in the preheated oven and bake covered for 1 hour.  Remove from oven and add the cheese.  Return to oven, covered, for about 5 more minutes, or until cheese has melted.

Serve with lime wedges, chopped cilantro, sliced jalapeños, sour cream, hot sauce, tortilla chips and/or fresh tortillas.  Enjoy!

I hope you all have a safe and Happy Thanksgiving celebrating with your loved ones!  Peace to all.

Laurie

 

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Deconstructed Stuffed Peppers | Relishing It

I’m willing to place a sizable bet that most of you are a little tired of turkey leftovers.  Well let’s switch it up then, with this little dish to revive your tastebuds.  This is one of those quick, healthy meals that I promised you a few weeks ago.  It’s loaded with healthy ingredients and the combination of flavors is one of my favorites– sauerkraut and beef.  (Remember this galette?)  This time I’ve also added the tang of tomatoes and the ever-so-slight crunch of green peppers.  Lovely.

Deconstructed Stuffed Peppers | Relishing It

A few comments on how I’ve titled this dish.  Let me go on record as saying I’m not a huge fan of the word “deconstructed” when it come to food.  It’s often misleading, pretentious, or both.  I know others have the same gripe about describing oneself as a “foodie”.  (Personally, I’m fine with foodie).  Anyway…here I couldn’t really come up with another way to describe this dish.  The fact is, it takes all of the wonderful components of stuffed peppers, and, well, deconstructs them.  There’s really no other way to describe it unless I decided to go with “pile of peppers, rice, ground beef, sauerkraut, and tomatoes”.  And for some reason that just doesn’t seem quite as appealing.

Deconstructed Stuffed Peppers | Relishing It

Just because this variation comes together more quickly, don’t for a moment think they aren’t as good as the original.  That would be a huge mistake, because this dish is about 10 times better than any traditional version.  Here’s why– you know that moment when you cut into what used to be a vibrant green pepper, and the liquid just floods out on to your plate because the pepper has baked far too long to ensure the filling reached the right temp?  Yeah, that doesn’t happen here.  No disappointing mushiness to the green pepper, no pieces of hamburger submerged in puddles of tomato-y water.  Here, the green peppers retain their vibrant green color and a bit of their crunch, because you decide what texture you’d like them to be.  The tomato sauce (or crushed tomatoes), whichever you choose to use, are the perfect base for the rice and ground beef.  The whole dish is finished with a healthy dose of really good sauerkraut to add that wonderful zip.  Use this saurkraut recipe to make your own, or buy a good quality version.  Bubbies has wonderful fermented products.  The entire dish takes only the amount of time that you need to make the brown rice.  So…get going, time’s a ‘wasting!   Enjoy!

Deconstructed Stuffed Peppers | Relishing It

The Recipe: Deconstructed Stuffed Peppers

(makes enough for 4 people)

1 cup dry long grain brown rice, rinsed

1 pound grass-fed ground beef

2 large green bell peppers, cut into large bite-size chunks

1 small white onion, diced

1/2 quart homemade tomato sauce, or a bit more  (your favorite purchased sauce or crushed tomatoes will work, too)

1 cup good quality sauerkraut

fresh parsley, for garnish

salt and pepper, to taste

Place the rinsed brown rice in a large saucepan with 2 cups of cold water and a sprinkle of salt.  Cover and bring to a boil, then reduce to a medium simmer and let rice cook for about 30 minutes or until it is tender and the water has been absorbed.  Fluff with fork.

Meanwhile, when the rice is about halfway through it’s cooking time, begin to brown the beef  over medium-high heat in a large skillet.  For this dish, I like to leave the beef in somewhat big chunks.  When it is cooked, drain and discard the grease.  Season the beef with salt and pepper and add add the onion to the pan.  Cook the onion until it begins to get tender, just 2-3 minutes.  Add the green peppers and cook just a few minutes until they are a bit tender, but still have a slight crunch to them.  Add the tomato sauce and warm through.  When the rice is ready, add it to the skillet and stir.  If the dish is hot enough, add the sauerkraut and stir just enough to warm the kraut, but not enough to cook it.  It’s lovely when it has a bit of a crunch to it.  Re-season with salt and pepper, if necessary.  Garnish with freshly chopped parsley.  Enjoy!

If you’re looking for gift ideas for the favorite foodie in your life, I’ve compiled a list of my favorites.  Stop over to Becki’s site, “Shopping’s My Cardio” and have a look!  Thanks for stopping by Relishing It today.  xo

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