BEEF …. IT’S WHAT’S FOR DINNER
If a juicy steak is not in your budget, Chief’s ground beef, the leaner the better, has endless possibilities including the Beef Council’s recipe for Korean Beef Skillet.
KOREAN BEEF SKILLET
• 1 pound 93% lean ground beef
• 2 cups bok choy cut into 1-inch pieces
• 3 cloves garlic, minced
• 1/2 cup Korean barbecue sauce (or your preferred brand)
• 1/4 cup water
• 1/4 teaspoon red pepper flakes
• 1 cup thinly sliced red cabbage
• 1/2 cup fresh bean sprouts
• 1/2 cup thinly sliced green onions
• Hot cooked brown rice or La Choy Chow Mein Noodles Topping (optional):
• Thinly sliced radishes
Heat a large nonstick skillet over medium heat until hot. Add ground beef, bok choy and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Stir in barbecue sauce, water, red pepper; cook 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cabbage, bean sprouts and green onion. Let stand 5 minutes. Serve mixture over rice or La Choy Chow Mein Noodles. Recipe makes 4 servings. Note: Be sure ground beef is thoroughly cooked to an internal temperature of 150ºF. Color is not a reliable indicator of doneness.
Source: Adapted from Beef Council recipe.
CAN TOO MUCH COFFEE CAUSE ATRIAL FIBRILLATION?
Too much caffeine may make your heart race, but it’s not likely to cause atrial fibrillation (afib). Rather, regular caffeine intake may lower your risk of afib. In a meta-analysis of six U .S. and Scandinavian studies involving more than 228,500 participants, regular consumption of caffeine in coffee, tea, cola, cocoa or chocolate lowered the incidence of afib by 11-16 percent. The more caffeine that was consumed, the lower the risk, with the incidence of afib dropping 6 percent for every additional 300 mg of caffeine consumed per day. Afib risk increases the presence of atrial fibrosis. The authors of the study, published online January 6, 2014, in the Canadian Journal of Cardiology, suggested that caffeine‘s protective qualities may be due to its antifibrotic properties.
Sourc e: Duke Medicine Health News, April 2014.
NEW FROM LE CREUSET
I could not resist investing in the new stove top 10.25-inch Skinny Grill from Le Creuset, especially since shipping was free at the time of my purchase. Best of all, the regular price for the Skinny Grill is $145.00, but I bought it from Sur la Table’s latest catalog for $79.00. It’s available in several colors including rosemary, Le Creuset’s newest green color that blends well with previous light green pieces. I used it for the first time last night and it cooked a 1-inch thick boneless loin pork chop in less time than it would take had I used my oven broiler or cooked it outside on the grill by indirect heat. Before the pork chop had finished cooking, I added 6 asparagus stalks and they were done in minutes. I mistakenly thought the grill itself had a nonstick finish but it doesn’t. Skinny Grill should also be greased before adding food. Burner temperature should be no higher than medium heat for any grilling. The only negative thing I have to say is the card that came with the grill didn’t have the information about greasing the grill or what the burner temperature should be. This information came from a customer service representative at toll free 1-877-418-5547. Le Creuset products are made in France.
MEATLESS MUSHROOM SOUP FOR LENT
Any recipe that is meatless gets my attention during Lent. Original recipe from the Mushroom Council called for 1-1/2 pounds sliced button mushrooms and 8 ounces of fresh shitake mushrooms, sliced. The latter would have made a soup that only yields 6 cups prohibitive. To keep the price more reasonable, shitake were replaced with 8-ounces of baby bella mushrooms, sliced.
• 2 tablespoons canola oil
• 1 cup chopped sweet onion
• 1/4 teaspoon garlic powder
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1-1/2 pounds fresh button mushrooms, sliced
• 8-ounces baby bella mushrooms, sliced
• 1 (14.5-ounce) can stewed tomatoes
• 1 (15.5-ounce) can white kidney beans, rinsed and drained (I prefer Bush brand)
• 1/2 cup sliced ripe olives
• 1/2 cup water
In large saucepan heat oil until hot; add onion. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic powder, chili powder and cumin; cook until fragrant about 39 seconds. Add button and baby bella mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and water. Simmer uncovered, to blend flavors, about 10 minutes. If desired, garnish with chopped lettuce, chopped green onions and reduced-fat shredded sharp Cheddar cheese. Makes 4 servings.
Source: Adapted from Mushroom Council recipe