Steakless Diane

steakless diane

gardein
1 bag	gardein beefless tips

other ingredients
2 tbsp	canola oil
1/2 cup	button mushrooms
1	shallot, minced
1 clove	garlic, minced
1/8 tsp	salt
3 tbsp	cognac
1 tbsp	lemon juice
1 tsp	vegan worcestershire sauce (try wizard brand)
1/4 cup	earth balance vegan butter
2 tbs	parsley, minced

Brown beefless tips in canola oil on all sides and set aside. Add a little more oil to pan and add mushrooms, onions and garlic and sauté for 2-3 minutes. Deglaze with cognac until reduced by half.

Turn off heat and add lemon juice and Worcestershire sauce and earth balance and whisk until melted. Stir in parsley, and beefless tips. Serve over noodles or rice.

Beefless Tips Pasta

beefless tips pasta

gardein
1 pkg	gardein beefless tips

other ingredients
1/2 cup	cashews, whole raw
	water for covering cashews by 1”
1 lb	paperadelle
2 tbsp	extra virgin olive oil
1.5 cups	cherry tomatoes
1 cup	onion, diced 1/4”
1	garlic clove, minced
2 cups	cremini mushrooms, quartered
1/2 cup	white wine
3 tsp	thyme fresh
2 tbsp	lemon juice
1.5 tsp	vegetable stock paste (better than bouillion)
6	artichokes, canned, 1/4 wedges
10	kalamata olives, pitted, quartered
1 cup	cashew cream or heavy cream
to taste	salt
to taste	peper

for the cashew cream... put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

cook paperadelle as per cooking instructions found on package

heat a non stick pan over medium-high heat, add canola oil and caramelize gardein beefless tips well on all sides set aside, 2-3 minutes.

meanwhile heat a large fry pan add olive oil and sauté grape tomatoes on high heat until tomatoes start to caramelize.

add onions ,mushrooms and garlic over medium heat until onions soften, mushrooms caramelize and garlic is fragrant, deglaze pan with white wine.

add the thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream , salt and pepper. bring to a high simmer and pour sauce over pasta.

Beefless Tips in Wine

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour

    olive oil

    4 garlic cloves, sliced thin

    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)

    2/3 cup white wine 

    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

Ina Garten Meatloaf

INA GARTEN MEATLOAF

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Barbacoa Beef

Barbacoa Beef 

Ingredients 

3 lbs beef eye of round or bottom round roast, most of the fat trimmed*

5 cloves garlic

1/2 medium onion, cut into chunks

1/2 lime, juice

2-4 chipotles in adobo sauce**

1 tbsp ground cumin

1 tbsp ground oregano

1/2 tsp ground cloves

salt and pepper

3 bay leaves

1 Tbsp oil

1 cup water

*Skinny Taste called for removing all of the fat, but what's the fun in that? ;) I left a little of the fat and I think it helped to maintain the moisture in the beef and make it tastier. 

**Use less for less heat/spice and more for more heat/spice. I used 3 and probably could have handled the heat of 4. 

Directions 

Preheat oven to 275 degrees.

Add, garlic, onion,  lime juice, chipotles, cumin, oregano, and cloves to the bowl of a food processor or blender. Process until liquified.

Heat oil in a dutch oven over high-heat. Cut beef into 4 large chunks and season with salt and pepper. Add the chunks to the dutch oven and brown each side. Add the liquified seasonings, bay leaves, and water. Put a lid on the dutch oven and cook in the oven for 4-5 hours, or until the meat easily shreds.

Discard the bay leaf and shred the beef in the dutch oven. Taste and add additional seasoning if necessary. Place the dutch oven over medium heat and cook at a low simmer for 10 minutes. 

Serve with cilantro-lime rice, black beans, pico de gallo, cheese, sour cream, tortilla chips and lime wedges.

Slightly adapted from Skinny Taste