Beef Caldereta (Kaldereta sa Gata) - Beef Chunks Stewed in Coconut Milk

Kaldereta belongs to the category of comfort food in the Philippines. It is a favorite dish that is often served in weddings, birthday parties, certainly Fiestas and other special occasions. Like many other Filipino dishes, it has some Spanish influence particularly in its name which originated from the Spanish word - caldera/caldero - which means "cauldron." It's a tomato-based stew as many other Spanish-influenced dishes in the Philippines are, but the Filipinos gave it a unique twist by adding either liver spread, coconut milk, peanut butter and sometimes cheese for extra flavor. It is traditionally made with goats meat but more often the beef version is the most popular one though depending on one's diet and preference you can also find "kaldereta" made with chicken or pork. Others like it spicy, while others prefer it creamy or just more tomatoey. 

Delectable Chocolate Chili

Fall and winter calls for comfort food that will not only keep you warm but also make you feel really good - to help battle the winter blues! And we all know that kind of food has got to be Chili! I have already made a chicken version last year so I thought it's about time I make a beef one. I have seen some recipes that use unsweetened Cocoa powder to add more flavor to their Chilis and I thought it was a wonderful idea. So here's my version of a Chocolate Chili that uses cocoa powder to add more flavor to your regular Chili recipe.

Ground Beef Stroganoff with Thyme and Red Wine

I didn't realize that I have back-to-back pasta posts this week as the recipe I shared earlier was already a pasta dish. Oh well, this week has truly been a Pasta week for us and even our dinner tonight is another pasta dish - Spaghetti Cacio e Pepe though I added some Asparagus to the mix. Obviously, this week has not been low-carb at all though partly gluten-free as hubby only eats gluten-free Pasta. But my whole family was happy with all the dishes and that's all that matters. :-)

Penne with Beef and Roasted Pepper Sauce

I had some ground beef, red wine and roasted peppers at hand. What should I do? The obvious answer was to make a delicious pasta sauce. I wanted a quick recipe that doesn't require many hours of simmering yet still deliver robust flavor. So, inspired by my Bolognese recipe, I used the red wine to add flavor to the Beef. I boiled it and let it evaporate so that the beef retains that subtle wine taste that truly adds depth of flavor but without too much alcohol. I then stirred in  the roasted sweet peppers and fresh chopped/diced tomatoes plus some dried herbs and, wow, the result is a very delicious sauce that tastes like it was slow-cooked for hours but actually is not. Enjoy this easy and yummy pasta sauce over your favorite pasta!

Creamy Beef and Italian Sausage Lasagna

Inspired by my Cheesy Baked Bolognese recipe, I created this delicious and creamy Lasagna. Instead of the usual plain ground beef, I added some ground Italian sausage to the mix. With some dried Thyme, garlic powder and some cream cheese and sour cream thrown in for good measure - there's only one thing to say about this - DELICIOUS! Please enjoy!

Shepherd's Pie (Filipino-style)

I love Arroz a la Cubana! It's a Filipino classic comfort food that arrived in our country by way of Spain. The Philippine version typically consists of rice, ground beef sauteed with vegetables such as onions, garlic, tomatoes, diced potatoes (or bell peppers) and carrots and served with a fried egg and fried plantains on the side. The meat-vegetable mixture for Arroz a la Cubana is not only flavorful, it's quite versatile too as I can use it to make other dishes to give them a distinct Pinoy (Filipino) flair.

Scrumptious Beef Skewers

Summer time grilling is now upon us!!! Yay! Having grown up in the Philippines, in a tiny island called Marinduque - you can imagine how much I love the sun and the warm sunny weather! :-) The funny thing is that I didn't even realize this truth until I lived here in the USA (Michigan) and in the UK previously.

Pochero (Pork/Beef Stew with Saba/Burro Bananas)

Sundays were very special in our family when I was growing up in our small island called Marinduque in the Philippines. Not only because that's the day that we all dress up and attend church but also because we know that Mom would have something special for us for lunch. It was always a much anticipated meal.

Spaghetti with Bolognese Sauce

The Filipinos have their own version of Pasta sauce. Sweet and spicy meat sauce using tomato sauce or ketchup and some chopped hotdogs thrown in - think Jollibee Spaghetti. It may sound weird to some but Filipinos love it. I do like it, too to be honest. It is flavorful after all. I grew  up with this since this was often our snack for recess during our elementary years. I say this for a fact since  my mom was the Home Economics teacher who help managed the canteen in the public school I attended. I was content with this version of meat sauce (Filipino style for sure!) until I tasted the real thing - I am saying the real Italian Bolognese. You see, a few years ago my husband and I were walking down our street and then we chanced upon a Garage Sale and saw this lovely book "The Ultimate Italian Cookbook" by Carla Capalbo being sold for a whopping $2. I thought then  that it was expensive for a garage sale but the book looked like new and I loved the pictures [hahaha :-)]  so I said, why not? Now it has become one of my priceless treasures and am sure glad it was a $2 well-spent!

One of the many recipes in this book was this beautiful Bolognese Sauce. I was very intimidated at first because it recommended nearly 2 hours of cooking and then some red wine. I haven't really cooked with wine yet at this point (nearly 10 years ago....) and I wasn't sure if I could do this. Oh well, I am one to try a recipe at least once and then see how it goes.

I have never turned my back on this Bolognese Sauce Recipe ever since! Yes, it does take a long time to reach that perfect flavor - but that's a small sacrifice to make to achieve the most wonderful meat sauce that I have ever tasted. I have shared this recipe with a few friends, they've made this and came back to me with a big thank you! They loved it. I served this to some of our guests who came to our house for a visit and to no surprise - they have loved it, too. Now, thanks to this bolognese sauce, I love cooking with wine. I don't drink alcohol but I sure love to cook with it. Makes a huge difference in taste - so from stews, to pasta sauces or even Asian dishes I sure love wine in them!

Try this bolognese sauce - it may take a little effort than a stir-fry and some waiting time - but trust me - a dish this good is worth all the time and effort in the world! Enjoy!

Ingredients 

2 Tablespoons Olive oil

2 Tbsp Butter
4 garlic cloves, crushed  or finely minced (I do whatever strikes my fancy when I make this)
1 medium onion, finely chopped
3-4 pancetta (Italian bacon) or regular streaky bacon strips, finely chopped or cut (I use kitchen scissors to cut them and if you don’t like the fat you may trim them out, which I usually do too when I use regular bacon)
1 medium carrot (or about 8-10 pcs baby carrots), finely chopped

1-2 celery sticks, finely sliced

1 lb / ½ a kilo ground beef

¾ cup red wine (white is fine but I prefer the stronger taste of red)

½ cup milk

3 roma tomatoes, diced or 1 (14 oz) can diced tomatoes

1 bay leaf

½ teaspoon each –  dried thyme and oregano

Salt and pepper, to taste

1 lb spaghetti or any favorite pasta cooked al dente.

Chopped fresh parsley to garnish (optional)



Procedure

Heat the olive oil and butter in a deep saucepan. When the butter has melted, sauté the onions and garlic just until aromatic, about a minute.

Add the chopped bacon and cook until it begins to render its fat between 3-5 mins.

Stir in the veggies (carrots and celery) and cook for a further 3-4 mins. Add the ground beef and crumble with a fork to separate. Cook until it is no longer red. Season with salt and pepper, to taste.



Pour in the red wine. Raise the heat slightly and cook until most of the wine has evaporated. Add the milk and continue to cook until it evaporates, too.



Stir in the tomatoes with their juice (if using canned) and the herbs including the Bay Leaf. Bring the sauce to a boil and then simmer uncovered on the lowest setting, stirring occasionally, for at least an hour (pref. 1 ½ hours). Don't worry, it's meant to be a little drier than other pasta sauces. In the end, sprinkle with a little salt and pepper, to correct the seasoning, if necessary.

Garnish with fresh chopped parsley (if desired). Serve with parmesan cheese on the side. This recipe is indispensable for lasagna or for Baked Bolognese. Enjoy!

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This recipe was adapted from "The Ultimate Italian Cookbook" by Carla Capalbo.

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Ground Beef Barbecue Pizza

Before we decided to go on a more gluten-free diet, we really were big Pizza lovers and we still are though we make it more of an occasional treat nowadays. This particular recipe is a favorite of my little boy - William. He was only about 4 or 5 years old (he's 7 now) when I first made this pizza recipe but even at that young age this already became his favorite. Mind you, he's been eating curry too even at that age so his taste buds are quite use to diverse taste and textures! This picture tells you a lot about how much he loves this pizza! Surely, his favorite!

The inspiration for this recipe came from a cook book which I have read once at Barnes and Noble. We often go there as a family as my kids love reading so naturally that's a place for us to hang out during Friday afternoons, after class hours. My kids will check out the books they love (Sophie heads to the Princess' section as usual and William to any corner with books about Lego or robots - every little boy's favorite nook  I am sure!). Me? Of course, I always browse the Cook Book section, not so much to buy but just to get inspiration for new recipes to try, perhaps learn a thing or two about new ingredients and even check the latest culinary trends. Now I found this book, and I cannot recall what the title is (otherwise I would have heartily given credit to the author/s)  - perhaps it's a book about ground beef recipes (that's the most I can remember) and this particular recipe which I discovered there I cannot forget. It was not difficult to recall because the recipe was pretty easy to do and with only a few ingredients to remember. So armed with whatever was left on my memory bank, I tried to re-create this simple but quite delicious Barbecue Pizza Recipe. Am pretty sure your family will enjoy this and especially MOM! - after all, the ingredients are pretty much pantry staple (well, if you keep pizza dough at hand all the time!). So here's a quick  Barbecue Ground Beef Pizza for those nights when you fancy Pizza but want to make one at home. I use the store bought pizza crust for this but no one will stop you if you want to make your own too! :-)

 

Ingredients

1 lb / 1/2 kilo ground beef
1 medium onion, chopped
2 (10-12 inch) pizza crust, store-bought or homemade
1 cup barbecue sauce (your choice)*
2 cups of grated cheese (mozarella or sharp cheddar or a combo of both - this is good for 1 pizza crust)
*I often use Sweet Baby Rays but you can use your favorite barbecue sauce or make your own.

Procedure

Preheat the oven according to the pizza manufacturer's instruction.

Spray some non-stick cooking oil on a heated frying pan. Brown the ground beef. Crumble with a fork as you brown it to separate the meat. Stir in the chopped onion and cook for about 2-3 minutes. Add the barbecue sauce. Stir it in to ensure that all the beef are coacted with the sauce. Simmer on low heat uncovered for about ten minutes. Drain the beef if necessary.

Divide the beef mixture into two (if using two crusts). I usually freeze half of the sauce for later use and only do 1 pizza since we are only a small family of 4.

Spread all but 3 tablespoons (set it aside) of the beef mixture on the pizza crust. Sprinkle the cheese all over the sauce. Use the left over beef as topping for the pizza.

Bake in the oven according to the pizza manufacturer's instruction (approximately 10-12 mins with a temp range between 400F - 450F).

Enjoy a slice or two! Lovely with some salad on the side!

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Easy Steak Casserole

It's that time of year again when we can use our ovens a lot! That means lots of yummy casserole dishes to serve. When I am craving some beef for dinner but do not fancy going through all the trouble of making an elaborate beef burgundy (though it's always worth the effort, let me emphasize!) or I simply do not have much time to prepare it - this is my go to dish - a very simple yet flavorful Steak Casserole. You can prepare this in a matter of minutes (the only difficult part, if ever, is the cutting up of the steak but a very sharp knife would be tremendously helpful!). After a little browning of the beef, throw all the ingredients in a casserole dish and then to the oven and wait as the aroma of that delicious Steak cooking wafts through your house. Before you know it, it's time to sit down and enjoy your delicious meal!  

I used green peppers and celery here but feel free to experiment on your favorite veggies. Next time I'll replace one of the veggies with mushrooms or mix all three!

Ingredients

2-3 Tbsp olive oil and 1 Tbsp Butter

6 garlic cloves, crushed 

1 kilo/ 2.2 lbs chuck steak, cut into thin strips  (or bite size cubes)

1 1/2 Tbsp flour seasoned with salt (I use about 1 tsp) and pepper, to taste

2 Green bell peppers, cut into strips                                                        

3 Celery sticks, chopped diagonally

3/4-1 cup red wine (I love the deep red wine taste so I go for more!)

¼ cup water
8 oz Button Mushrooms, washed and sliced (optional but encouraged!)

Tip: For extra flavor and moisture, when the beef is already fork tender, add some 8 oz sliced mushrooms and bake again in the oven covered with foil for another 15 minutes or until the mushrooms are tender and have released their juices! So good!

 

Procedure

Preheat oven to 325F.  Grease a casserole dish with a little oil. Heat the oil in a large frying pan. Melt the butter in it.

In the meantime, coat the steak with the seasoned flour. Sauté the garlic in the pan briefly, just until aromatic, about a minute or less. Quickly brown the beef strips in butter.

Transfer the browned beef tips (and garlic) on the greased casserole. Place all the veggies on top. Pour in the wine and water.

Cover the casserole dish with foil (double the foil) and transfer to the oven. Bake for about 1 1/2 hours or until the beef is tender. Serve with rice or mashed potatoes! Beef heaven!

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Roast-Si-Log - Roast Beef - Sinangag [fried rice] - Itlog [egg]

Go around Metro Manila and when you order breakfast, you'll never miss TAP-SI-LOG on any menu. TAP-SI-What? Tapsilog (Tapa-sinangag-itlog / Beef - fried rice - egg combo) is a classic Filipino breakfast and truly one of my fave. Tapsilog is the term used when tapa (beef), fried rice (sinangag), and fried egg (itlog) are combined into one meal often served during breakfast but may be eaten anytime of the day.

 

Tapa, on the other hand, is dried or cured beef, similar to Beef Jerky. Thin slices of meat are cured with salt and spices as a method of preserving them. Tapa is best fried or grilled and often served with vinegar on the side. 

 When I used to work for the Supreme Court, I was able to order home-made tapa. It was delicious! The beef was already marinated and ready-to-cook. How easy was that? I miss those days. So far, I haven't been able to duplicate that kind of yummy beef tapa but I found a way to use left-over roast beef to make my own tapa (without any hasle) and discovered that it tastes similar to the "real cured tapa" but is never tough.

Nowadays, when I have left-over roast beef, then it would be on my breakfast menu the next day. I just fry the roast beef, in small batches, until it has dried a little and has some crunchy bite into it. While frying, I season it with a little salt and pepper and then shred them afterwards. Then to make it complete, I make some fried rice and  sunny-side up eggs to go with it. Easy and delicious! It's like I never left Manila.

I do hope someday to try and make my own "traditional tapa." For now Roast-Beef Tapa is fine for me! :-) Here's how to make easy -TAP-SI-LOG.

Ingredients

Left-over roast beef - here's the link to my slow-cooker roastbeef that I use for this.

Eggs (depends on how many you want to make)

2-3 cups cold left-over rice - if you want to make a more fancy fried rice - here's the recipe link

3-4 Garlic cloves, crushed

Oil

Salt and Pepper, to taste 

Procedure
Fried Rice

1. Heat a little oil in a wok or a large frying pan. Add the garlic and cook for about a minute.

2. Add the cold rice and stir-fry until fully warmed up. Season with salt and add a little soy sauce for color. 

   

Roast Beef.
Cut the roast beef into smaller chunks. Heat a frying pan with some oil (or if beef has enough fat on it, I leave out the oil). Fry the beef and season with salt and pepper. When it's already brown and crunchy, shred into pieces or leave as is.  

Eggs
As part of this breakfast dish, the eggs are usually fried and seasoned with a bit of salt on top.

Finally, assemble the rice, eggs and beef in a plate and enjoy with coffee!

Frikkadel - Delicious South African Braised Meatballs

In 2007, we had the chance to go back to South Africa. We stayed there for about six months. We really had the best of time. We love the people we met and became friends with. We love the stunning scenery especially the game parks. And of course, the food, the glorious food we enjoyed tremendously.

Slow Cooker Melt-in-Your-Mouth-Meat-Loaf

Gluten-Free Version

One of the earliest cookware that I have purchased when we first came to the USA was a slow cooker. I've had mine for about 7 years now and it has truly been my best friend in the kitchen. I rely on it when we have guests. I like that you can just place your favorite ingredients there and then leave them to cook for 6-8 hours and you come back with the yummiest dish (as you smell the aromatic flavors waft through your house) and you didn't even fuss. I can cook hours ahead of time which leave me more time to do other things (like clean the house perhaps before the guests arrive!). And of course, it's indispensable in summer time 'cause I can cook desserts in it without having to turn on the oven. What a big help.

I have quite a few recipes that I cook in the slow cooker over and over again.  One of them is the Meatloaf - a classic American comfort food. If you don't do it right,  meatloaf can be dry and bland. But since this one is cooked in the slow cooker, it has never happened to us. It always comes out moist and flavorful, too. For this I am indebted to Taste of Home's - Melt-in-Your-Mouth-Meat-Loaf recipe. I adapted it to suit my small family and, at that time, used the the ingredients available in my pantry. Since it all worked out well (sometimes we finish the whole loaf in one sitting, courtesy of William!) I decided to just stick to my simple adaptation.

Also, since we have been dabbling on a more gluten-free diet, I have replaced the breadcrumbs with ground almonds, but if you're not into this, feel free to just use bread crumbs. Honestly, I can't say which is better because they are both good. I don't even miss the breadcrumbs when I use the ground almonds but I leave that decision to you! Enjoy!

Regular Version

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Ingredients

1 egg

1/2 cup milk
1/3 cup ground almonds (I use Trader Joe's)*
1 small onion, chopped
3/4 tsp salt 
3/4 tsp rubbed sage (the most important!)
1 pound ground beef 
1/4 cup ketchup
2 Tbsp brown sugar
1 tsp yellow mustard
1 tsp Gluten-free soy sauce

*Use seasoned bread crumbs instead if not doing the gluten-free version

Procedure 

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf.

Place in the slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°F.

   

In a small bowl, whisk the ketchup, brown sugar, mustard and soy sauce. Spoon over the meat loaf. Cook for another 15 minutes or until heated through. Let stand for 10-15 minutes before slicing.

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Stuffed Bell Peppers (Pinoy Style)

I love bell peppers! When they abound in summer time, I think of all the recipes that I can use them for. You see, red and other colored (except for the green) bell peppers are quite expensive so I take advantage of buying them during summer when they are in season. I love getting the freshest most beautiful peppers in the Farmers' market.

One of the recipes I have been wanting to do for the longest time is stuffed bell peppers. The question is, what kind of stuffing should I make? I didn't want to use just the usual browned ground beef. I thought why not try to use my recipe for arroz a la cubana and do a Pinoy version of stuffed bell peppers? After all it's a recipe that calls for ground meat but with the addition of carrots, raisins and peppers/potatoes, hmmm....why not?

So I tried it and it worked! From now on, this will be my stuffing for bell peppers.

Most stuffed bell pepper recipes would call for the use of the oven to cook this dish. But it's summer time and I don't want to turn the house into a furnace in the middle of an already hot summer so I decided to experiment and use my cast iron instead. Instead of using the oven, I cooked it on the stove top. It worked too! Not only is it possible to cook stuffed bell peppers outside the oven, I also managed to cut the cooking time in half the time. Most of all, the peppers retained their lovely shape. Easy, quick and delicious cooking! Enjoy this recipe while the peppers abound!

For this dish, the arroz a la cubana recipe is indispensable. Click here to get the recipe. When using the recipe as a stuffing, I replace the peppers with red potatoes since we are already using them as the receptacle for the dish.

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Ingredients

Ground meat cooked based on arroz a la cubana recipe (click here).
6 large bell peppers of various colors (if using the entire arroz recipe)
1 (14 oz) can tomato sauce plus half a can of water 
1 teaspoon gluten-free Soy sauce, or to taste
1 teaspoon gluten-free Oyster sauce, or to taste 
1 Tablespoon brown Sugar, or to taste 
Salt and pepper, to taste

Procedure

In a cast iron or any deep and large cooking pan, heat the tomato sauce and the water. Season with soy and oyster sauce, sugar and a little salt and pepper. Adjust the seasoning to your taste. Try to achieve a balance between sweetness, saltiness and tartness. Simmer the sauce while you prepare the bell peppers.

Rinse and dry the bell peppers. Cut the tops off and remove the seeds. You may need to taper the bottom of the peppers to ensure that they stand.

Fill the bell peppers with the ground meat mixture up to the top and more if you wish.

Place the peppers inside the cast iron casserole and cook on gentle simmer for about 30 minutes or until the peppers are fully cooked through and tender.

Spoon the sauce on the peppers and serve them with steamed rice on the side. Yum! Truly Pinoy!

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Hatred stirs up strife, but love covers all offenses. Proverbs 10:12

Favorite Pot Roast (Dilled Pot Roast)

This is probably one of the earliest recipes I have ever tried and have truly fallen in love with. I have been cooking this for about 7 years now. What attracted me to this recipe was its simplicity. Slow cooked, only a few ingredients, how can I say no? And then we tasted the result, melt-in-your-mouth tender beef paired with a delicious dill-sour cream gravy...wow! So good! I so love this that I have never bothered to look for any other pot roast recipe ever since. I honestly have not prepared roast beef any other way. When you find the best, you stick to it.

When we travel abroad and I get the chance to cook, this is always on our menu. In South Africa, I even bought a slow cooker just so we can have this. We search for the chuck roast in the nearest market (unfortunately, not all countries have this particular cut) find a butcher who can cut us one, cook it, then serve it to our guests. It's always been a winner.

Just try it and you'll see what I mean!

Ingredients

3 - 4 lbs. Beef chuck roast

1-2 teaspoons dried Dill Weed, or to taste

Salt and pepper, to taste

1/4 cup Water

2-3 Tablespoons  rice vinegar (I use 3 tablespoons if am cooking the 4 pounder)

3 Tbsp. Flour (or cornstarch diluted with water for gluten-free option)

1 cup Sour Cream

Procedure

Generously season the beef chuck roast with dill weed, salt and pepper. Truth is, I don't measure the amount of dill weed. I just eyeball it. Place the seasoned beef in the slow cooker. Add the water and vinegar. Cook on low for about 7-8 hours or until roast is tender. I usually crank up the slow cooker to high for the first hour and then turn it to low for the rest of the time. This is to speed up the simmering process a bit.

Remove the cooked roast from the slow cooker and transfer it into an oven-proof dish. Cover with foil. While I am doing the sour cream gravy I usually place the roast in the oven (250F) to keep it warm.

Add the sour cream and flour into the liquid that's left on the slow cooker. Mix by using a whisk until everything is combined and there are no more flour bits floating. Turn the cooker on high and cook for a further 10 minutes or until the gravy is thick enough and heated through. You may also add more dill if you like and adjust the seasoning to your taste. I just like it the way it is, tangy and delicious!

Take the roast out of the oven and serve with the sour cream gravy on the side. Have it with steamed rice and green veggies. Perfectly paired with green beans, broccolli or peas. Yum!

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Adapted from www.southernfood.about.com

Delicious Ground Beef Tacos

That this is William's and Sophie's favorite is no exaggeration. The photo below shows their excitement whenever this is laid on the table. They love this dish so much that they were willing to sit still so I could take their photo knowing that soon they'd be munching on their favorite food. 

I often serve this during weekends. Because it is quite special for them it is something they always look forward too.

But don't get me wrong, it's not just the tots who enjoy this! Mark and I equally love it too!


Ingredients

1 Tablespoon (Tbsp) olive oil
4 garlic cloves, minced
1 large onion, chopped
3 Tbsp tomato paste
1 Tbsp chili powder
1 teaspoon (tsp) ground cumin
1 tsp paprika
1 tsp coriander
1 tsp salt
Ground pepper, to taste
1 lb lean ground beef
Corn/Flour tortillas


Procedure 

Heat oil. Saute garlic briefly until aromatic, just a few seconds. Add the beef, crumble with a fork as you brown it. Add the chopped onion and cook until soft about 5 minutes.

Stir in the tomato paste, chili powder, cumin, paprika and coriander; season with salt and pepper. Adjust heat to low and simmer for about 10-15 minutes stirring occasionally to allow flavors to infuse.  Remove from the heat and transfer to a serving plate.

To serve, spoon the filling onto tortillas, top with some salsa or plain diced tomatoes, shredded lettuce, sour cream or cheese and some chopped fresh cilantro, if desired. For the adult, add a few drops of hot sauce for some added kick!

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