B Tries Her Hand at Beef

Cornbread-and-Beef Skillet Pie

Beefy...

Beefy…

Since I have been trying so many new things with this project, I wanted to branch out even further and try my hand at beef.  In case your new to Cooking the Stripes, I don’t do beef.  I haven’t since I was in 8th grade.  I used to love it.  Then I loved cows and gave it up.  Then I still thought cows were cute but was willing to try eating them again only to find that now I hate it.  I tastes like… chewing on a cow…  As a result, I don’t cook beef.  I usually just replace beef in a recipe with ground turkey.  But as I said, I’m trying new things.  So in this recipe, I didn’t!  I didn’t replace the beef with ground turkey.  And it wasn’t terrible.  The bear really liked it, so I am going to say that for beef eaters this is probably a pretty tasty dish.  I still got hints of cow, so I didn’t love it.  But I ate my helping like a good girl and happily let the bear finish the dish for lunch the next day.

On the cornbread… I don’t think it really helped the recipe at all.  I think it kind of dried everything out.  I think it would have been much better with some sort of mashed potatoes on top like a shepherd’s pie.  Yeah, I would have liked that better.

So all in all, the beef didn’t kill me.  I might even be willing to try another beef recipe in the future.  We’ll see what happens!

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Easy fish and the incredible shrinking recipe

“Aldi fish” veracruzano

Beef Tacos

These two recipes are from the “Some Like it Hot” story(?…column?…feature?) in the October 2003 issue.  They are all supposed to be based on a classic Mexican food.  I generally like the way Everyday Food does Mexican food.  Lots of avocado and healthier stuff than beef enchiladas with extra cheese.  

The fish veracruzano called for red snapper, but Aldi carries two kids of fish: salmon and tilapia.  So this is tilapia.

Side story: I've had those napkins since I sewed them for my first apartment back in college

Side story: I’ve had those napkins since I sewed them for my first apartment back in college

This was a relatively quick recipe without a ton of prep, and you’ll notice that most of the ingredients keep for a long time.  The plum tomatoes are the most perishable thing.  Other than that it’s onions, garlic, pickled jalapeños (gotta love a recipe that calls for jarred food), green olives (again, whoo and hoo), dried oregano, fish, and limes.  I like recipes that can be made at the end of the week when the more perishable things I shopped for have already gone bad or been used.

It’s a tasty recipe with lots of saltiness and tang.  If you like olives (attention, B!), then you’ll like this recipe.

On to the beef tacos.  

It's difficult to take pictures of tacos.  They always look like tostadas.

It’s difficult to take pictures of tacos. They always look like tostadas.

This is three recipes in one: beef taco filling, guacamole, and pico de gallo.  Speaking of letting things go bad…I purchased 7 plum tomatoes for this recipe.  The pico de gallo called for 6 and the guacamole called for 1.  All but one went bad in the fridge by the time I got around to this recipe.  Oops.  But I didn’t want to hold off on making this and it was too late to go to the store.  So I made an incredibly tiny batch of guac and an equally ridiculously small batch of pico de gallo.

It's not often you get to sixth a recipe

It’s not often you get to sixth a recipe

You know what?  This was a totally legit option.  Sometimes you don’t need a giant amount.  This was enough for two adults to garnish their tacos for one meal.  It meant we didn’t have them for leftovers, but that’s not the end of the world.

There’s another substitution involved here.  The recipe calls for 3 total jalapeños in the three recipes.  D and I just took apart the last of our garden.  This yielded one more random pepper (Anaheim?):

I'm from LA! ...Anaheim...

I’m from LA!
…Anaheim…

and one eensy weensy baby Poblano pepper:

cutie!!

cutie!!

The long skinny pepper has almost zero heat, so it didn’t help much but the Poblano gave it all good flavor.

This is a fine taco meat recipe, by the way.  I like the freeze it taco filling recipe from another issue better, but this one is fine too.

And if you need more heat, may I suggest Valentina.  Ah Valentina…the magical $1.00 hot sauce. How are they making any money selling this stuff?!

mi amor, Valentina

mi amor, Valentina

Yellow Squash Four Ways

September 2007, pgs. 20 – 30

B here, starting off our first joint post!!

I do love yellow squash, but I am sad to say I have rarely strayed from one recipe which features yellow squash, zucchini, onion, garlic and FETA!!

image

(You may recognized this from my post of Chicken Breasts Stuffed with Herbed Couscous)

The first recipe I tried was the Quick-Marinated Yellow Squash Salad.  It features shallots (yay!!), lemon juice, and thyme.  I never would have thought to eat yellow squash raw (mostly based on texture issues I have), but by very thinly slicing it and mixing it with the acidity of the lemon juice it changed the texture enough to be very pleasing.  It was crisp but not exactly crunchy.  And the squash itself was much more nutty than when cooked.  I’m pretty sure I’ll be making this one again.

The next squash recipe I went with was Slow-Cooked Yellow Squash, which was very similar to my standard yellow squash sauté.

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Unfortunately, I was a little heavy handed with the salt in this instance.  It still tasted pretty good, but I drank like a camel after.  Luckily, I can safely say that when properly seasoned this recipe is absolutely delicious (especially if you toss in a little feta at the end)!

Hey, it’s G.  I took care of the creamy fusilli with yellow squash and bacon and the stuffed tex mex yellow squash.  Let me begin by informing you that today’s word is “calabcita.”  Here’s a picture of one:

I have small hands, so this isn't very good for scale

I have small hands, so this isn’t very good for scale

The internets tell me that it is a Mexican squash roughly akin to summer squash and zucchini.  Yellow squash was looking nasty at my store, but they had these instead.  They were sitting right next to the summer squash and looked summer squashy, so I decided to use them.  It was a good choice.  Here it is all hollowed out and ready for stuffing:

doing their best zucchini impression

doing their best zucchini impression

The tex-mex stuffed squash recipe is good, but not at all unique.  I count on the “have you tried?” or “in season” recipes to take the ingredient to new and interesting places.  Anyone who hasn’t had stuffed zucchini a million times, raise their hand.  I don’t see many hands.  This doesn’t break any new ground.  It’s onions, peppers, chopped up squash innards, corn, etc. all stuffed in with a tomato sauce and baked.  Yawn.  I would have liked to see maybe a Greek version with oregano and feta.  That would be something new.  I guess mine is different because of the funny squash.  It’s not different enough for me.

The note in the magazine says that all of the beef and corn and cheese adds “kid appeal.”  I’m lucky enough to a have a kid who is too young to make much of a protest, not that I tried feeding him this.  I think maybe I would, if I broke it up a little.  They say corn kernels are a choking hazard, though…  Goodness knows this kid needs to get used to eating stuff make out of Everyday Food!

at least it's colorful

at least it’s colorful

Before I go on, I’ll tell you something that might make you think of this dish differently.  I guess I have two words for today.  The other is “zuccanoe.”  You pronounce it like the first part of zucchini (the “zucc”) with the word “canoe.”  I was eating the leftovers of this dish in the break room at work when my co-worker came in, looked at my food, and said “Oh!  Zuccanoes!”  It almost sounded like he said “zut alors!”  I asked him what he was so excited about, and he told me that he has an old book that calls stuffed zucchini, zuccanoes.  I’m making up the spelling, by the way.  I thought it was so cute.  I hope it catches on.

Creamy fusilli with yellow squash and bacon

If you’re going to have pasta carbonara, but it makes you feel bad about yourself, I recommend this recipe.  Look, it has a vegetable!  Cream and bacon and cheese justified.  You’re welcome.

This recipe suffers from a problem I find with a lot of recipes, the veggies are too big for the pan.  I cut up my four yellow squash and that was enough to fill the pan:

perhaps they weren't "medium" sized after all

perhaps they weren’t “medium” sized after all

I wound up taking out about a cup and a half of cooked squash.  Otherwise, the recipe is very easy and straight-forward.  I once again failed to read closely and cooked the bacon slices whole, then chopped them after they were cooked.  I know better.  It takes longer that way, and you wind up with unpleasant, little bacon shards in your food.  Also, the recipe says you can substitute parmesan for asiago.  Don’t mind if I do!

There's a veggie in there somewhere...

There’s a veggie in there somewhere…

So if you need to use up some yellow squash (by the way, I can’t see why zucchini or our new friend calabcita wouldn’t be good in this) and/or you need an excuse to eat cream and bacon, this is a good recipe.

G over and out!