non steak beef dishes

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

Assuming the fish is of decent quality, it will always be quite good
if it is cooked 10 minutes per inch max, at say, say 350-375 or so.

And seasonings to taste**. Wrap it tight in the foil to keep in
moisture while cooking.

**My favs as far as seasoning are fresh lemon juice, a bit of garlic
(or garlic powder), and a sprinkle of cajun seasoning or cayenne.

I love old bay, lemon juice and some butter on my fish

and I make my tartar sauce with mayo, dill pickle relish,
lemon juice, some old bay, dill and lime juice

I eat a lot of fish to control my depression because I'm to cheep
to buy fish oil pills and figure I might as well have it as a meal lol
Angie

"Concordia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

Assuming the fish is of decent quality, it will always be quite good
if it is cooked 10 minutes per inch max, at say, say 350-375 or so.

And seasonings to taste**. Wrap it tight in the foil to keep in
moisture while cooking.

**My favs as far as seasoning are fresh lemon juice, a bit of garlic
(or garlic powder), and a sprinkle of cajun seasoning or cayenne.

Concordia said:

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

Assuming the fish is of decent quality, it will always be quite good
if it is cooked 10 minutes per inch max, at say, say 350-375 or so.

This is the Canadian Fisheries standard and works rather well. It
applies to *all* cooking methods and refers to the thickness of the
fish at its thickest point. Thinner sections will be more cooked. Same
timing if frying, poaching, steaming, baking, grilling...

Quoted message said:

And seasonings to taste**. Wrap it tight in the foil to keep in
moisture while cooking.

Wrapping it won't keep moisture *in* the fish, it'll just keep it near
the fish.

Pastorio

Quoted message said:

**My favs as far as seasoning are fresh lemon juice, a bit of garlic
(or garlic powder), and a sprinkle of cajun seasoning or cayenne.

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes

Offal Mystery Surprise

Slowly stew offal meats with tablespoons butter & 1 can Italian tomatoes.
Add tarragon, salt pepper to taste.

Extra points if they can identify what they're eating.

gtoomey

Bob (this one) said:

Concordia said:

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

Assuming the fish is of decent quality, it will always be quite good
if it is cooked 10 minutes per inch max, at say, say 350-375 or so.

This is the Canadian Fisheries standard and works rather well. It
applies to *all* cooking methods and refers to the thickness of the
fish at its thickest point. Thinner sections will be more cooked. Same
timing if frying, poaching, steaming, baking, grilling...

Quoted message said:

And seasonings to taste**. Wrap it tight in the foil to keep in
moisture while cooking.

Wrapping it won't keep moisture *in* the fish, it'll just keep it near
the fish.

All I know is that fish and chicken are a helluva lot moister and
tastier when I remember to cover them as opposed to when I forget to
do it.

<gay>
But that doesn't matter right now.
I love you Bob. Have I told you that lately?
And I will eternally cherish you.
</gay>

Sincerely,
Your friend.

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes

Stir-fry? Marinade matchstick-sized pieces of lean beef in soy sauce,
crushed garlic & grated ginger whilst preparing similar-sized veggies to eat
alongside it. (beef to veggie ratio is very variable, depending on budget &
protein interests. I like a head of broccolli and a bit of grated carrot to
4-6oz meat, for 4 people.) Slice spring onions and chilli to taste. Heat wok
or large frying pan until very hot, then add a small amount of oil. Add
spring onions and chilli, then immediately add beef (reserve liquid) and
stir and fry until beef is almost cooked. Remove from wok and keep warm. Add
more oil and the veggies. Stir and fry until slightly coloured. Test for
texture; they may not be quite cooked enough for your taste, if so add a
couple of tablespoons of water and steam until done. Add beef and reserved
marinade to wok, and contemplate sauce. There may be enough liquid in tha
pan so that a nice sauce can be made just by adding a bit of Xantham gum or
similar; sometimes I add a slurp or two of low-carb BBQ or hoisin sauce, but
that's not totally authentic!

Serve over cauliflower faux rice. I make mine by sauteeing finely-chopped
cauli with Thai 5-spice mix. With rice instead of cauli for the carb-eaters,
this is a quick, cheap and tasty meal that everyone enjoys.

Nicky.

--
A1c 10.5/5.7/<6 Weight 95/79/72Kg
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

Stewed Mushroom Beef -- Makes 6 servings
---------------------------
2 lbs lean stewing beef, cut bite-size
1 10oz can condensed cream of mushroom soup
1/2 cup dry red wine
1 tablespoon beef bouillon powder
1 medium onion, quartered and sliced
1 10oz can mushroom pieces, drained

Combine all ingredients in casserole dish, stirring well to coat beef.
Cover and bake at 325F for 2-1/2 hours, stirring occasionally. Serve with
mashed rutabaga or cauliflower.

Per serving (according to FitDay):
Calories 313
Fat 15g
Carbs 7g
Fibre 1g NET CARBS 6g
Protein 33g

on Fri, 14 Jan 2005 21:10:01 -0700, "AngieRose" <[email hidden]>

Quoted message said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

-----
Bev

This can also be cooked via low heat on top of the stove in a cast iron
oven or pot.
It's a lot easier to stir it if cooked this way.
You can add other vegetables as long as you remember to count the carbs.
On a personal note, I use white wine instead of red wine. That's just my
preference.
Barbara

Bev-Ann said:

Stewed Mushroom Beef -- Makes 6 servings
---------------------------
2 lbs lean stewing beef, cut bite-size
1 10oz can condensed cream of mushroom soup
1/2 cup dry red wine
1 tablespoon beef bouillon powder
1 medium onion, quartered and sliced
1 10oz can mushroom pieces, drained

Combine all ingredients in casserole dish, stirring well to coat beef.
Cover and bake at 325F for 2-1/2 hours, stirring occasionally. Serve with
mashed rutabaga or cauliflower.

Per serving (according to FitDay):
Calories 313
Fat 15g
Carbs 7g
Fibre 1g NET CARBS 6g
Protein 33g

on Fri, 14 Jan 2005 21:10:01 -0700, "AngieRose" <[email hidden]>

Quoted message said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes... hell toss in a good
fish idea if you have one but thats more for my copy

-----
Bev

I tried it once on the stovetop and find that it cooks more evenly in the
oven. Dry sherry can also be used instead of wine.

BJPruett said:

This can also be cooked via low heat on top of the stove in a cast iron
oven or pot.
It's a lot easier to stir it if cooked this way.
You can add other vegetables as long as you remember to count the carbs.
On a personal note, I use white wine instead of red wine. That's just my
preference.

-----
Bev

"Gregory Toomey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes

Offal Mystery Surprise

Slowly stew offal meats with tablespoons butter & 1 can Italian tomatoes.
Add tarragon, salt pepper to taste.

Extra points if they can identify what they're eating.

gtoomey

ugh

"Gregory Toomey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

AngieRose said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes

Offal Mystery Surprise

Slowly stew offal meats with tablespoons butter & 1 can Italian tomatoes.
Add tarragon, salt pepper to taste.

Extra points if they can identify what they're eating.

gtoomey

Ommm thanks... ;o)

Angie

"Nicky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok so my friend the one I'm making a rcp book for hates steak
do you have any good ideas for beef dishes

Stir-fry? Marinade matchstick-sized pieces of lean beef in soy sauce,
crushed garlic & grated ginger whilst preparing similar-sized veggies to

eat

Quoted message said:

alongside it. (beef to veggie ratio is very variable, depending on budget

&

Quoted message said:

protein interests. I like a head of broccolli and a bit of grated carrot

to

Quoted message said:

4-6oz meat, for 4 people.) Slice spring onions and chilli to taste. Heat

wok

Quoted message said:

or large frying pan until very hot, then add a small amount of oil. Add
spring onions and chilli, then immediately add beef (reserve liquid) and
stir and fry until beef is almost cooked. Remove from wok and keep warm.

Add

Quoted message said:

more oil and the veggies. Stir and fry until slightly coloured. Test for
texture; they may not be quite cooked enough for your taste, if so add a
couple of tablespoons of water and steam until done. Add beef and reserved
marinade to wok, and contemplate sauce. There may be enough liquid in tha
pan so that a nice sauce can be made just by adding a bit of Xantham gum

or

Quoted message said:

similar; sometimes I add a slurp or two of low-carb BBQ or hoisin sauce,

but

Quoted message said:

that's not totally authentic!

Serve over cauliflower faux rice. I make mine by sauteeing finely-chopped
cauli with Thai 5-spice mix. With rice instead of cauli for the

carb-eaters,

Quoted message said:

this is a quick, cheap and tasty meal that everyone enjoys.

Nicky.

--
A1c 10.5/5.7/<6 Weight 95/79/72Kg
1g Metformin, 75ug Thyroxine
T2 DX 05/2004

That sounds good thanks Nicky

Angie

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Stewed Mushroom Beef -- Makes 6 servings
---------------------------
2 lbs lean stewing beef, cut bite-size
1 10oz can condensed cream of mushroom soup
1/2 cup dry red wine
1 tablespoon beef bouillon powder
1 medium onion, quartered and sliced
1 10oz can mushroom pieces, drained

Combine all ingredients in casserole dish, stirring well to coat beef.
Cover and bake at 325F for 2-1/2 hours, stirring occasionally. Serve with
mashed rutabaga or cauliflower.

Per serving (according to FitDay):
Calories 313
Fat 15g
Carbs 7g
Fibre 1g NET CARBS 6g
Protein 33g

Thanks Bev-Ann this sound great!!

Angie

You're welcome! It's one of my favourites. :-)
Here's another one for a very hearty stew. You can use turnips instead of
rutabaga to lower the carbs even more, but I hate turnips.

Mushroom Beef Stew -- Makes 8 servings
------------------------
2 pounds lean stewing beef, cut bite-size
1 10oz can condensed cream of mushroom soup
1 cup beef broth (not condensed)
1 single-serving envelope beef bouillon powder
1 medium onion, chopped
1 1/2 pounds rutabaga, peeled and cubed
1 large carrot, peeled and sliced
1 10oz can mushroom pieces, drained
1 14oz can cut baby corn, drained
3/4 pound zucchini, sliced and quartered

Combine all ingredients except zucchini in Dutch oven, stirring well to
coat. Bring to a boil over medium heat; reduce heat to simmer. Cover and
cook, stirring occasionally, for 2 hours. Add zucchini and cook 20 minutes
longer. Serve with a green salad.

Per serving (according to FitDay)
Calories 437
Fat 26g
Carbs 15g
Fibre 4g NET CARBS 11g
Protein 35g

on Sun, 16 Jan 2005 20:10:02 -0700, "AngieRose" <[email hidden]>

Quoted message said:

Thanks Bev-Ann this sound great!!

-----
Bev

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You're welcome! It's one of my favourites. :-)
Here's another one for a very hearty stew. You can use turnips instead of
rutabaga to lower the carbs even more, but I hate turnips.

Mushroom Beef Stew -- Makes 8 servings
------------------------
2 pounds lean stewing beef, cut bite-size
1 10oz can condensed cream of mushroom soup
1 cup beef broth (not condensed)
1 single-serving envelope beef bouillon powder
1 medium onion, chopped
1 1/2 pounds rutabaga, peeled and cubed
1 large carrot, peeled and sliced
1 10oz can mushroom pieces, drained
1 14oz can cut baby corn, drained
3/4 pound zucchini, sliced and quartered

Combine all ingredients except zucchini in Dutch oven, stirring well to
coat. Bring to a boil over medium heat; reduce heat to simmer. Cover and
cook, stirring occasionally, for 2 hours. Add zucchini and cook 20

minutes

Quoted message said:

longer. Serve with a green salad.

Per serving (according to FitDay)
Calories 437
Fat 26g
Carbs 15g
Fibre 4g NET CARBS 11g
Protein 35g

on Sun, 16 Jan 2005 20:10:02 -0700, "AngieRose" <[email hidden]>

Quoted message said:

Thanks Bev-Ann this sound great!!

-----
Bev

sounds good for a cold day
Thanks again Bev-Ann
Angie

Just make sure to use BABY corn where indicated, not regular corn. :-)

on Mon, 17 Jan 2005 06:12:08 -0700, "AngieRose" <[email hidden]>

Quoted message said:

sounds good for a cold day

-----
Bev

I will... I love baby corn IMO its better then every day corn.

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just make sure to use BABY corn where indicated, not regular corn. :-)

on Mon, 17 Jan 2005 06:12:08 -0700, "AngieRose" <[email hidden]>

Quoted message said:

sounds good for a cold day

-----
Bev