1 lb lean ground beef
1/2 cup rolled oats or bread crumbs
1/3 cup chopped onion
1 egg, beaten
1/4 tsp ground ginger
ground black pepper and salt to taste
2 tablespoons corn starch
1/2 brown sugar, packed
1 can pineapple chunks
1/3 cup vinegar
1 tablespoon soy sauce
1 bell pepper, chopped

Preheat oven to 350 degrees F. Mix ground beef, oats, onion, egg, ginger, black pepper and salt. Roll into meatballs. Bake for 15-20 minutes on a rack, or until meatballs are done.

While meatballs are baking, combine corn starch and brown sugar in saucepan. Add juice from pineapple chunks, reserving the chunks. Add vinegar and soy sauce. Stir frequently over medium heat until thick. Add pineapple and bell pepper.

Editor’s Note:

These are great served over rice or noodles. The taste is fairly sweet. You can water down the sauce if it comes out too thick, but I have rarely found that to be necessary.

Technorati Tags: maui meatballs

1/2 cup olive oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup mustard
1-1/2 tsp black pepper
2 cloves minced garlic

Chop preferred meat into sizes appropriate for kebobs. Mix all ingredients together in a resealable plastic bag and add meat. Marinate for 4 or more hours, up to overnight.

This marinade is really wonderful on beef. Like any marinade, half the fun is playing with the ingredient list and seeing what you can come up with. As summer approaches, barbequeing will be more fun and a great way to keep your home cooler.

1 lb ground beef
1 cup chopped onion (one large)
2 cloves garlic, minced
2 71/2 oz can tomatoes, cut up
2 8 oz can tomato sauce
2 6 oz con tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup red wine (optional)
6 dried lasagna noodles
1 beaten egg
2 cups cottage cheese
1/4 cup grated parmesan
3 tbsp snipped fresh parsley (optional)
approx 1 lb sliced or shredded mozzarella

1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

1-1/2 to 2 lbs round steak cut into strips
2 tbsp olive oil
1/4 cup soy sauce
1 onion, chopped
1 clove minced garlic
1 tsp sugar
1/4 tsp ginger
salt and pepper to taste
1 can chopped tomatoes
2 bell peppers, cut into strips
1/2 cup water
1 tbsp cornstarch

Brown strips of steak in oil on the stove. Put into crockpot.
Combine soy sauce, onion, garlic, sugar, ginger, salt and pepper in a bowl. Mix and pour over meat. Cook on low 4-5 hours until meat is tender. Add tomatoes and bell peppers, and cook one more hour.

Mix corn starch and water in a bowl, thenmix into liquid in crockpot. Allow to thicken.

Editor’s Note:

I love adding vegetables other than just bell peppers. Broccoli works well, as does asparagus or green beans.

1 cup beef broth (or one can)
2 tbs sugar or honey
2 tbs soy sauce (low sodium is a good idea)
1 pound beef, chopped into chunks
1/4 tsp chopped fresh ginger root
1 clove minced garlic
2-3 tbs flour
4 cups chopped broccoli

Lightly brown the beef in a skillet. Combine broth, sugar and soy sauce in a bowl. Place mixture and beef into slow cooker. Mix in ginger and garlic. Cook on low for 7-8 hours or high for 3 hours.

About 30-60 minutes before cooking is done mix flour into a little water, then add to liquid in slow cooker. Add broccoli and allow to finish cooking.

Side note: Carrots, snow peas, zucchini, etc are also excellent in this recipe.

1 lb lean ground beef
1 cup low sodium beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup low sodium beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.

Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.

Preheat oven to 375 degrees F.

Combine 1/2 cup broth and flour. Mix until smooth.

Add to beef and vegetables. Simmer until slightly thickened.

Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

1 pound Beef round steak — boneless
2 tablespoons olive oil
1 Garlic clove — minced
8 ounces Mushrooms, fresh — sliced
1 Cucumber — chopped
1 Green pepper cut into strips
1 Onion — sliced and separated into rings
1 teaspoon Italian seasonings
1 teaspoon seasoned salt
1/8 teaspoon ground red pepper
1 large Tomato
8 ounces fresh Spinach leaves

Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.

Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomato. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon on meat mixture.