Soup Special of the Day……..CHILI-BEAN SOUP

November 19, 2017 at 6:34 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a CHILI-BEAN SOUP. The Soup is only 101 calories and 12 carbs per serving. It’s from one of my favorite recipe sites, Diabetic Gourmet Magazine. At the the site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer Recipes, Breakfast and Brunch, Dessert Recipes, Holiday and Special Occasions, Main Course Recipes, and more! Check it out today. https://diabeticgourmet.com/

CHILI-BEAN SOUP

Ingredients

1/3 cup chopped green bell pepper1 small onion, chopped
1/3 pound lean round steak, sliced into very thin 1″ long strips
4 cups low-sodium beef bouillon
1-1/2 teaspoons each: chili powder and dried parsley flakes
3 cups canned peeled tomatoes (with juice), cut into pieces
3 tablespoons cornstarch, dissolved in 1/2 cup water
1 can (15 oz.) pink or pinto beans with juice

Directions

1 – In a large, heavy soup post sprayed with nonstick spray, stir-fry pepper and onion over medium-high heat until soft but not browned. Remove from pot and set aside.
2 – Re-spray pot with non-stick spray and brown beef strips over medium-high heat. Add cooked pepper and onion to pot. Add beef bouillon, chili powder, parsley, tomatoes with juice, cornstarch dissolved in water and beans with juice. Cover and simmer for 1 hour.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 101
Fat: 2.9 grams
Sodium: 395 milligrams
Cholesterol: 9 milligrams
Protein: 7.1 grams
Carbohydrates: 12 grams
https://diabeticgourmet.com/diabetic-recipes/chili-bean-soup

Cube Steak Sandwich w/ Baked Roasted Fingerling Potatoes

July 16, 2015 at 5:01 PM | Posted in BEEF, potatoes | Leave a comment
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Today’s Menu: Cube Steak Sandwich w/ Baked Roasted Fingerling Potatoes

 
This morning I started off with Ham and Scrambled Egg on a Healthy Choice Whole Grain English Muffin. Along Cube Steak Sandwich w Baked Roasted Fingerling Potatoes 003with my morning cup of Bigelow Decaf Green Tea. After breakfast got a couple of loads of laundry done for Mom. Outside got the leaf blower out and cleaned around the house. We have a wooden ramp leading into the kitchen door and under the ramp we have a Mama Rabbit with 5 little ones, they peek out from time to time. After cleaning had some free time and got the 4 wheel cart out to enjoy another beautiful day out there again. Very hot weather moving in though with high humidity, 3 or more days where the highs will be mid 90’s and the heat index well over 100 degrees. So for dinner tonight I prepared a Cube Steak Sandwich w/ Baked Roasted Fingerling Potatoes.

 

 

I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two, it’s the best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.

 
For a side I had some Fingerling Potatoes left so I used them tonight, prepared Roasted Fingerling Potatoes. Started Sweet Asian Wings fingerling fries 001by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Still can’t figure out why it’s so hard to find Fingerling Potatoes in this area, only 1 store around here locally that sells them (Thank you Jungle Jim’s). For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or Cubed Steak Sandwich Beef 002use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.
In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Kitchen Hint of the Day!

December 26, 2013 at 9:28 AM | Posted in Kitchen Hints | Leave a comment
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Grocery stores make a lot of money on meat, so it’s not surprising that they display the priciest cuts in the case! Get dramatic savings by asking the butcher to slice different cuts for you from the same primal or section) of the cow or pig. These cuts can be as little as one – fifth of the cost of the expensive, pre-packaged cuts, and they’ll be just as tender and tasty. Here’s what to ask for.

 

 

* If you’re looking for rib eye steak, request chuck eye. You may need to ask the butcher to cut a 4 – inch roast off the front of the boneless chuck, then to peel out the chuck eye and cut it into steaks.

 

 

* Instead of pork tenderloin, buy an entire loin roast and ask the butcher to cut it up for you.

 

 

* When cross rib roasts are on sale (which is usually quite often), ask the butcher to carve a flatiron roast for you from the cross rib, and ask him to cut it into boneless ribs.

 

 

* Instead of buying ground beef, ask the butcher to grind up bottom round roast for you.

 

 

* If you like Italian sausages, try asking ground pork shoulder butt. It’s also a great substitute for ground beef.

Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

December 13, 2013 at 6:11 PM | Posted in BEEF, Bob Evan's, greenbeans | 1 Comment
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Today’s Menu: Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans

 

 Cubed Steak 004

 

Warming up around here, up to 9 degrees this morning! We have a few inches left on the ground and they say starting tonight into tomorrow night we have another 3 or 4 inches on the way. Got out again running a couple of errands and back home. Dinner tonight; Cubed Steak w/ White Gravy, Mashed Potatoes, and Green Beans.

 

 

 

I normally don’t eat Beef but I’m making an exception tonight. While at Meijer came across some beautiful looking Cubed Steak. They looked too nice to pass up so I picked a package. They come 2 to a package, so it was one for dinner and one for the freezer. They were good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 

For a side dish I heated up some Bob Evan’s Mashed Potatoes, just microwave for 6 minutes total. Then I also made some Pioneer Peppered White Gravy, that I used to put on the Mashed Potatoes and Cubed Steak. I also heated up a small can of Del Monte Cut Green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 

Cube SteakCubed Steak 003

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

 

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:[2]
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

 

 

 

Beef Cuts

 

Cubed Steak

 

   

 

 

 

 

 

 

Beef cut: Round
Steak type: Cube Steak

Wild Idea Buffalo Recipe of the Week – Oven Roasted Sirloin Tip & Top Round Roast

May 30, 2013 at 9:17 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo Recipe of the Week – Oven Roasted Sirloin Tip & Top Round Roast

 

Next time you prepare a Roasted Sirloin Tip & Top Round Roast try it with a Buffalo Sirloin Tip & Top Round Roast. Another healthy and delicious recipe from Wild Idea Buffalo.

 

 

Oven Roasted Sirloin Tip & Top Round Roast Wild Idea Sirloin Tip Roast
By: Jill O’Brien

Serves 8
For quick oven roasting, it is best to marinade roasts first to achieve maximum tenderness. Great served with a Whiskey Plum sauce or Orange Glaze.

Instructions:

* Pierce the sirloin tip or top round roast with a fine-tipped fork.
* Place in marinade of your choice & let rest 1 hr. at room temperature.
* Refrigerate up to 48 hours.
* Remove from marinade, and pat excess marinade off with a paper towel.
* Let rest at room temperature 2 hours before grilling or roasting.
* Sear all sides of roast in heavy deep pan on medium high burner—about four turns at 5 minutes each.
* Place roast in 375° oven & continue to cook for 30 minutes, or until internal temperature reads 140°.
* Remove from oven and place on platter.
* Cover with foil and allow roast to rest for 5-10 minutes.
Slice thinly against the grain.

Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

http://wildideabuffalo.com/2012/oven-roasted-sirloin-tip-top-round-roast/

 

 

 

Sirloin Tip RoastWild Idea Buffalo Sirloin_Tip_Roast_web
Sometimes called the “poor man’s prime rib.” The sirloin tip roast is a tender cut that’s great for roasting, or it makes a delicious pot roast. You might also want to cut into bite sized pieces for kebabs, or into portion sized steaks for Swiss steak. Each roast is 3 Lbs.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/sirloin-tip-roasts

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