It’s time to buy new school supplies, new shoes and new
clothes for the kids. So, why not try some tasty new recipes that provide kids “of
all ages” with meals that fuel an active, healthy lifestyle.
To inspire those
back-to-school menus, here’s a “Family Friendly Beef Recipe” — Sweet Potato Beef Mash Up: We selected it from a
series of online main dishes provided by the Kansas Beef Council.
In addition to
this one, they offer recipes for:
·
Rock and Roll Beef Wrap: A colorful way to
introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.*
·
Mu Shu Steak & Apple Wraps: Hand-held and
perfectly portable, these Steak, apple and slaw wraps are great on the go.
·
Spy Thai Beef: Peanut butter, soy sauce, ginger
and garlic introduce ethnic flavors to picky palates.*
·
Sweet and Sloppy Joe: This recipe incorporates
lots of veggies for a nutritious take on a kid favorite.*
·
Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa:
Little and big hands alike can enjoy bite-sized beef cubes, topped with a
colorful four ingredient salsa.
* This recipe has been
shared in its foodservice format with school districts across Kansas.
And, here’s A DEAL TOO GOOD TO PASS UP —add
a comment (in the section below on this post -- click on "comments" to open a box) explaining your favorite back-to-school
beef menu idea with an identifying name or code. One week from today (August
15, 2013 – after 6 p.m. KS time), there will be a drawing and the winner will receive
a $50 VISA gift card from the Kansas Beef Council. At that point,
we’ll post a message identifying the winner. To claim the prize, the winner
will need to provide his/her name and a USA mailing address (which may be done
though a private message.)
We’ll also announce the winner’s beef menu
idea on Cooking With Barry and Meta Facebook page + Meta’s Pinterest board.
We give the Beef
Council’s Sweet Potato Beef Mash Up
a thumbs up — after his first bite,
Barry said, “Mighty tasty!” The flavors were great together and I’m now
thinking about a Mexican-flavored Shepherd’s Pie topped with mashed sweet
potatoes — if and when that becomes a reality, I’ll add a post.
Here’s our
pictorial rendition of that recipe . . . with a few comments and additions of
our own (in italic).
Sweet Potato Beef
Mash Up
Ground Beef and sweet potato chunks get wrapped up in a
whole-wheat tortilla.
Total Recipe Time: 30 to 35 minutes
Makes 4 servings (we filled ours very full and ended up with about 6 hearty wraps)
INGREDIENTS
1 pound Ground Beef (93% lean or leaner)
1/2 cup water, divided
4 teaspoons taco seasoning mix, divided (we used our homemade version)
1 large sweet potato, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1/4 cup Greek or regular nonfat yogurt
1/2 to 1 teaspoon hot pepper sauce (substitute salsa)
Chopped fresh cilantro
Small whole wheat flour tortillas (6 to 7-inch diameter),
warmed (optional)
INSTRUCTIONS
1. Heat large nonstick skillet over
medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into
1/2-inch crumbles and stirring occasionally. Remove drippings. Stir in 1/4 cup
water and 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet; keep
warm.
Browned beef. |
This is what it looked like after adding the water & taco seasoning. |
2. Combine sweet potatoes, onion, remaining
1/4 cup water and 2 teaspoons taco seasoning in same skillet. (We actually added the onions first and sautéed them in the skillet BEFORE adding the sweet potatoes, water & taco seasoning.) Bring water
to a boil. Reduce heat; cover and simmer 10 minutes, stirring once. Remove
lid; stir in oil; continue cooking, uncovered, 4 to 6 minutes or
until potatoes are tender and begin to brown, stirring frequently. Return beef
mixture to skillet; continue to cook 2 to 4 minutes or until heated through,
stirring occasionally. Taste near the end and add additional seasoning if desired — we added just a sprinkle of Kosher
salt & coarse ground pepper. We
also added a little water (about 1 to 2 Tbsp.) to deglaze the bottom of the pan
(and capture every bit of flavor) during the last few minutes of cooking . . .
it also made the pan easier to clean.
We varied from the recipe and sautéed the onions before adding sweet potatoes, water and taco seasoning. Why? To add an additional layer of flavor. |
Now, we've added the sweet potatoes, water & seasoning. |
We've just removed the lid and added a tablespoon of oil to lightly "fry" potato miture -- the veggies were quite tender at this point. |
We've added the ground beef back and we also chose to add a little chopped cilantro to the mixture. |
3. Meanwhile, combine yogurt and hot sauce, as
desired, in small bowl.
4. Evenly divide beef mixture into tortillas, if
desired. Garnish with cilantro and serve with yogurt mixture, as desired.
Beef Council’s
Test Kitchen Tips:
Cooking times
are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to
an internal temperature of 160°F. Color is not a reliable indicator of Ground
Beef doneness.
This post and $50.00 drawing is sponsored
by the Kansas Beef Council
Recipe without photos
. . .
Sweet Potato Beef
Mash Up
Ground Beef and sweet potato chunks get wrapped up in a
whole-wheat tortilla.
Total Recipe Time: 30 to 35 minutes
Makes 4 servings (we filled ours very full and ended up with about 6 hearty wraps)
INGREDIENTS
1 pound Ground Beef (93% lean or leaner)
1/2 cup water, divided
4 teaspoons taco seasoning mix, divided (we used our homemade version)
1 large sweet potato, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 tablespoon vegetable oil
1/4 cup Greek or regular nonfat yogurt
1/2 to 1 teaspoon hot pepper sauce (substitute salsa)
Chopped fresh cilantro
Small whole wheat flour tortillas (6 to 7-inch diameter),
warmed (optional)
INSTRUCTIONS
1. Heat large nonstick skillet over
medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into
1/2-inch crumbles and stirring occasionally. Remove drippings. Stir in 1/4 cup
water and 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet; keep
warm.
2. Combine sweet potatoes, onion, remaining
1/4 cup water and 2 teaspoons taco seasoning in same skillet. (We actually added the onions first and sautéed them in the skillet BEFORE adding the sweet potatoes, water & taco seasoning.) Bring water to a boil. Reduce heat; cover and simmer 10 minutes, stirring once. Remove lid; stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring frequently. Return beef mixture to skillet; continue to cook 2 to 4 minutes or until heated through, stirring occasionally. Taste near the end and add additional seasoning if desired — we added just a sprinkle of Kosher salt & coarse ground pepper. We also added a little water (about 1 to 2 Tbsp.) to deglaze the bottom of the pan (and capture every bit of flavor) during the last few minutes of cooking . . . it also made the pan easier to clean.
3. Meanwhile, combine yogurt and hot sauce, as
desired, in small bowl.
4. Evenly divide beef mixture into tortillas, if
desired. Garnish with cilantro and serve with yogurt mixture, as desired.
Beef
Council’s Test Kitchen Tips:
Cooking
times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be
cooked to an internal temperature of 160°F. Color is not a reliable indicator
of Ground Beef doneness.
Porcupine Meatballs! This is one of my sister and I's favorite recipes that my mom made for us growing up! Both my sister and I have her recipe and make porcupines for our own families on a regular basis. Meatballs made with rice and baked in a tomato sauce served with mashed potatoes...it doesn't get much better than this!
ReplyDeleteAlli Conine
Sloppy Joes...But made with Beef,grape jelly, mustard, brown sugar, Celery Seed, Salt and pepper, Worshire sauce I know there are a few things I am missing but that is most of it.
ReplyDeleteSmokey BBQ Beef Sliders:
ReplyDeleteCombine 1 lb. of ground beef with:
- 1/4 cup of your favorite BBQ sauce (I use Montgomery Inn)
- 1 tablespoon liquid smoke
- 1 tablespoon worcestershire sauce
- 1/4 tablespoon onion powder
- 1/4 tablespoon garlic powder
- 1/4 tablespoon smoked paprika
- 1/2 teaspoon salt and freshly ground pepper
Once the meat mixture is combined, form the burgers into small patties and grill on a grill pan or outside grill until your preferred acquired doneness. Top burgers at the last minute with monterey jack or pepper jack cheese. Serve on mini Hawaiian or slider buns.
The kids and the parents will love them!
Thanks to all who made comments . . . on this page, on FB and also on Linked In cooking pages.
ReplyDeleteDenise Lyons -- your name has been drawn and you are the winner of the $50.00 gift certificate from the Kansas Beef Council. Please send me your contact info. and I'll pass it on to them (west@eaglecom.net). I am also going to post the recipe you provided.