RECIPE: Beef Kofta Stuffed Apples

Difficulty level: Easy
Makes 6-8 Servings 

6-8 Gala Apples, Cut 1/2 inch off the top and core center, leaving the outside to form a cup. (reserve top and all the extra cored apple pieces)

1  Egg
½ Cup Panko Bread Crumbs
3 (3 tsp.) Garlic Cloves, minced
1/4 Cup Fresh Mint, finely chopped
1 tsp. Ground Coriander
1 tsp. Ground All Spice
1/2 tsp. Cinnamon
¼ Cup Pinenuts, toasted (optional)
Salt and Pepper, to taste
1 lb . Ground Beef

Preheat oven to 350.  Grease a muffin tin.

Dice the extra insides of the apple that you cored, removing the seeds.  In a medium-size bowl, whisk egg, panko, garlic, mint, cumin, all spice, cinnamon, pinenuts, cored diced apple pieces, salt and pepper. Crumble in beef and gently mix.  Do not overwork.

Stuff the cored apple cups with the meat mixture.  Place the apples in the greased muffin tin, one apple per muffin mold. Place the top (stem and all) of each apple on top of the apple and meat cup, leaving a bit of the meat exposed.

In the preheated oven, bake the apples, uncovered for 45 minutes until they become soft and juicy.

Serve warm.

RECIPE: Beef and Corn Tacos With Garlicky Roasted Peppers

Serves 4

Hands-On Time: 25m

Total Time: 25m

Ingredients

·                                 2 bell peppers, each cut into 8 pieces

·                                 2 cloves garlic, thinly sliced

·                                 2 tablespoons olive oil

·                                 kosher salt and black pepper

·                                 1 small onion, chopped

·                                 1 pound ground beef chuck

·                                 1 cup frozen corn

·                                 2 teaspoons ground ancho chili powder or standard chili powder

·                                 8 corn tortillas, warmed

·                                 cut-up avocado, grated Cheddar, salsa, and lime wedges, for serving

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.

2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.

3. Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.


Nutritional Information

Calories 437; Fat 22g; Sat Fat 6g; Cholesterol 67mg; Sodium 491mg; Protein 25g; Carbohydrate 36g; Sugar 4g; Fiber 6g; Iron 3mg; Calcium 82mg

RECIPE: Basil Burgers

Ingredients
1 1/4 pounds ground beef (or turkey)
3 tablespoons Worcestershire sauce
1/2 cup chopped fresh mozzarella
2 sprigs chopped fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 hamburger buns, split
sliced tomato, sauteed onions, or mushrooms for toppings

Yields 4 servings

Directions

Preheat an outdoor grill for high heat.

In a bowl, mix the ground beef, mozzarella, Worcestershire sauce, basil, garlic powder, and pepper. Form the mixture into 4 burger patties.

Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns with your favorite toppings!

RECIPE: Cabbage Stuffed with Beef, Zucchini, and Herbs

Serves 4

Ingredients:

2 cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

Procedure:

1. Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves.

2. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves.

3. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

Submitted by Laura Grund

RECIPE: Korean BBQ-style Burgers

For those of you who order beef, we hope to start offering recipes with beef in them each week.

From The Steamy Kitchen Cookbook By Jaden Hair

Ingredients:

1 1/2 pounds ground beef

3 tbsp minced garlic

3 tbsp grated fresh ginger

3 tbsp soy sauce

2 1/2 tbsp brown sugar

3 tbsp finely minced scallion

2 tsp sesame seeds

black pepper

nonstick cooking spray

Cucumber Pickle

1 cup matchstick cut carrots (or 1 cup of grated carrots from the grocery)

1 cup matchstick cut cucumbers

1/2 tsp sesame seeds

4 tsp rice vinegar

1/2 tsp sugar

Procedure:

1. In a bowl, mix the ground beef, garlic, ginger, soy, sugar, scallion, sesame seeds and black pepper. If you are like me and want more salt/heat, then add chili flakes or salt.

2. Form into 4 equal-sized hamburger patties (or if you are a glutton like I am, into 3). Form a divot/indentation in the center of each burger to ensure that they stay flat once cooked and don't puff up into giant burger balls with peaks in the center. Allow to rest at room temperature for 10 minutes.

3. Meanwhile, prepare quick cucumber pickle (if desired) by tossing all ingredients together in a small bowl. Preheat a grill pan on medium-high heat.

4. When grill pan is hot, spray with PAM. Place the patties gently on the grill pan. Allow to cook 5-7 minutes per side for medium, or cook longer if you want them well-done. Serve with whatever burger toppings you desire.

Suggested banchan burger toppings:

Quick cucumber carrot pickle

Lettuce

Kimchi

Korean BBQ sauce

Sriracha

Submitted Vicki Boyne