MOBeef Update

Labor Day is America’s third most popular outdoor grilling holiday and we want to make sure everyone’s taste buds are happy all weekend long!

I, for one, am most excited for some charcoal grilling. No matter what the highlight of your holiday weekend, take these ideas and tips into consideration to ensure a great celebration!

First of all, as you’re planning for the weekend, check out this guide that will help you figure how much meat to buy at the grocery store! (Of course, you’ll want to hang onto this resource because it’s great help with holiday meals and other get-togethers throughout the year!)

Here are some helpful tips from the grilling experts, to make your grilling experience even better!

1. Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. Shape burgers in advance, cover and refrigerate until the grill is ready.

2. Trim, if necessary. Remove visible fat from meat and poultry before grilling to help prevent flare-ups and excess smoke formation.

3. Marinating mantra. Always marinate in the refrigerator. Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours –but no more than 24 hours– in a mixture containing an acidic ingredient or a natural tenderizing enzyme. Pat beef dry after removing from marinade to promote even browning and prevent steaming. Do not save marinade for reuse. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as a sauce.

4. Grilling temperature matters. Grilling over medium heat ensures even cooking and flavorful, juicy meat. If beef is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.

5. Watch the charcoal. Never grill while the coals are still flaming. Wait until the coals are covered with gray ash (approximately 30 minutes), spread in single layer. To check cooking temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.

6. Know your gas grill. Since gas grill brands vary greatly, consult the owner’s manual for information about preparing the grill for medium heat.

7. Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups.

8. Use a thermometer. The best way to determine doneness of burgers and steaks is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.

9. Internal temperature matters. Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness. Cook steaks to at least 145°F (medium rare doneness). The color will be very pink in the center and slightly brown toward the exterior.

10. Practice food safety. Keep raw meat separate from other foods both in the refrigerator and during preparation. Wash hands, all utensils and surfaces in hot soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat. Use clean serving platters and utensils. Serve cooked food promptly and refrigerate immediately after serving (within two hours after cooking).

We’re nearing the end of Farmers’ Market season, but if you’re heading to your market one last time, be sure to pair your fresh produce with a favorite protein, such as lean beef.

Lean protein is a perfect partner for seasonal fruits, vegetables and whole grains that are plentiful during the summer, making it even easier to enjoy a balanced diet. Build the perfect plate by including nutrient-rich lean beef with fresh produce dishes and salads to help meet Dietary Guidelines and MyPyramid recommendations, beef up your high-quality protein needs AND get more nutrients per bite.

Try these simple steps to MEAT your fruits and vegetables this summer:

• Krazy for Kabobs: Kabobs are a quick and easy dinner time solution. Go for a budget-friendly version of “Surf and Turf” by adding cubed Top Sirloin and shrimp to skewers along with chunks of pineapple, onions and tomatoes. Serve with your favorite dipping sauce.

• Seasonal Salads: Fresh salads are a great way to keep cool during the summer heat. Beef up a traditional Italian Caprese salad by adding slices of grilled Top Round steak to sliced heirloom tomatoes, fresh Mozzarella and basil leaves along with a few drizzles of balsamic vinegar and olive oil.

• Great Grains: Turn a delicious grain side-dish into a hearty and nutrient-rich main dish. Cube up a Tri-Tip roast and toss with your favorite grain (such as cooked barley, rice or quinoa) as well as chopped bell peppers, green onions, mangoes, parsley, lime juice and olive oil.

• Protein Packed Pasta: Power up with protein by including Tenderloin slices in a summertime pasta salad. Don’t forget the veggies! Zucchini, squash and fresh peas added to whole wheat rotini and topped with a light Italian dressing make for a simple lunch or supper.

For additional suggestions on pairing fruits, vegetables and whole grains with lean beef, visit the checkoff-funded BeefItsWhatsForDinner.com.

The pages in the appendix of Alton Brown’s first cookbook I’m Just Here for the Food see more light at my house than the actual recipes themselves. One of the things I recently found in the appendix is the explanation of the various terms for cutting food.

Mince: Cut food into very small pieces
Chop: Cut food more coarsely than a mince
Dice: cut food into tiny cubes, approximately 1/8- ¼ inch square
Cube: cut food into half inch square pieces
Julienne: cut food into match-stick-thin strips, about 1/8 inch square, of various lengths
Chiffonade: from the French for “made of rags”- refers to food cut into very thin strips
Lyonnaise-style: in the manner of the city of Lyons, France. Onions sliced this way are cut lengthwise from top to root, rather than across

Knife skills can make kitchen adventures more fun (and safe); which is probably why many extra-curricular culinary classes make knife skills a prerequisite! How many of these cuts can you make with finesse?

We’ve done a variety of posts in honor of National Grilling Month. We’ve included tips for healthy grilling and even asked our friends to share their grilling tips with us! Here are the 19 responses we got from our Facebook friends commenting on the type of grills they choose to use. It’s safe to say charcoal took the majority from these folks, but we sure did get some creative ideas for modifications!

Now we want you to come to our cookout party! All it takes is a visit to our Facebook wall or Twitter page, where you can post pictures of the beef on your grill from now through the weekend!

All party guests will be entered to win some great grilling gear! So fire up your grill and let’s eat!

If you’re like me, summertime means cooking out and taking advantage of fresh veggies. I bet I’m not the only one who can relate to having friends and relatives who deliver extra produce to my house and leave me wondering what to fix with my favorite veggies. Whether your veggies come straight from your garden, are produced by friends, or are purchased at the farmer’s market or grocery store, here are some of my favorite ways to highlight fresh ingredients in my kitchen!

Do you have more carrots than you know what to do with? Try these:

• Beef Spring Rolls with Carrots and Cilantro
• Easy Asian Stir-Fry

Dress up your meals with fresh spinach with these recipes:

• Top Sirloin Filets with Spinach-Lemon Pesto Pasta
• Beef, Arugula and Spinach Lasagna

If you need inspiration for the asparagus and green beans in your garden, here’s what you need to try:

• Beef and Asparagus Pasta Toss
• Beefy Potato Salad with Green Beans

To learn more about cooking with fresh ingredients all year long, visit BeefItsWhatsForDinner.com. You can search hundreds of recipes by the ingredient you want to use. While you’re there, visit our new Interactive Meat Case, a user-friendly way to learn how to use new beef cuts and recipes with your family!

It seems like every day is declared a holiday in some shape or size. The more random holidays include “Clean up your room day,” which my mom would have supported as I was growing up, and even “National Hamburger Day,” which is one of our favorite ways to enjoy beef with family and friends. But did you know today is Bastille Day? It’s a French holiday…so why not celebrate, or shall I say Faire la fête, by indulging in French culture and their passion for food.

Today’s the day to expand your cultural knowledge with some easy and delicious French beef recipes, such as:
• Beef Bourguignonne — Pair with a classic French Burgundy Red Wine
• Ribeye Steak with Grape Tomatoes and Brie – It wouldn’t be a French meal without a little cheese!
• Beefy French Onion Soup – A French baguette or croissant is great for dipping into this hearty soup

Why not give tonight’s dinner a special theme and help your family learn at the same time? For more delicious beef recipes, visit the checkoff-funded BeefItsWhatsForDinner.com. Cheers!

You might remember us telling you about July as National Grilling Month. Of course we don’t know of anyway to celebrate this month other than enjoying America’s favorite protein: beef! The best news is that you can grill your way to better health, all while using beef! Lean beef is low in fat, high in protein and packed with essential nutrients. Plus there are 29 lean cuts to choose from, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½ -ounce serving. With so many lean options, it is easy to incorporate this delicious option into your healthy grilling menu.

All of these lean beef options – including exciting new choices like the Ranch steak and more traditional favorites such as T-Bone steak and 95 percent lean ground beef – may make you question which to choose. With the Interactive Meat Case you’ve got the resources you need to learn more right at your fingertips! This new online tool including cut descriptions, recipes and cooking tips.

As you fire up your grill, here are just a few simple steps to delicious and healthy grilling with the 29 lean cuts:,

Farm Fresh
Lean beef pairs well with seasonal fruits and vegetables that are bountiful during the spring and summer. Step outside of the traditional grilling fare of burgers and corn-on-the-cob by serving your guests a cool salad made with crisp romaine and arugula, grilled sweet bell peppers and zucchini and top with slices of grilled Flank steak. For dessert: grill stone fruits such as peaches or apricots and serve with low fat frozen yogurt.

Mouthwatering Marinades
Opt for marinades with little or no sugar to help protect meat from charring. Instead, try a taste bud-tantalizing, yet simple and tenderizing marinade by using an acidic ingredient like lemon or lime juice, balsamic vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya and figs.

Avoid the Burn
For even browning and cooking, turn occasionally using a spatula for burgers and tongs to turn steaks and kabobs. Do not press, flatten or pierce the meat as flavorful juices will be lost, which can also lead to fire flare-ups. And, cut off any burnt or charred pieces before eating should minimal overcooking occur.

Visit BeefItsWhatsForDinner.com for recipes, nutrition information and to learn more about how to include naturally nutrient-rich lean beef during your next grilling occasion.

Earlier this week, we wrote about July as National Grilling Month.

Now we’re taking a poll to see what grilling methods YOU prefer when it’s time to cookout. This is a topic that we all have opinions about, and we want to know what methods you prefer!

Share your thoughts here. And while you’re at it, be sure to join our Fan Page, to stay up-to-date with everything you wan to know about the beef we eat!

Ok, so the picture below isn’t pretty. I get it. And while I was debating to share a photo that lacks such photogenic appeal, I decided the pizza itself was too good to keep to myself! Yes, that’s a pizza, in case you were confused. Like I said, I know it’s a bad photo!

The good news is that I don’t make my living as a food photographer. Instead, I get to be a food-lover for a living, which is why I want to share this with you!

Last night was just like any other evening. I wanted something tasty, healthy, and simple for dinner. Now to be honest, I’m getting ready to move and trying to use up some ingredients in my pantry and freezer instead of making endless trips to the grocery store. Luckily, I found a few key items to whip up a fast BBQ beef pizza, without a real recipe in mind.

I simply used a pizza crust mix, leftover BBQ beef and shelled edamame. I was excited to use the little soybeans not only because they’re one of my favorite veggies, but I also wanted to add color to the pizza. However, I hadn’t considered it would look like I had stuck green M&Ms on my dinner. Luckily, looks can be deceiving, because the edamame absorbed the smoky BBQ flavor while in the oven and tasted great! If you’re conscious about your food appearance, maybe go with chopped broccoli, green peppers, shredded carrots, or red onions. You could even substituting the pizza crust for flour tortillas, canned biscuits, or English muffins.

I’m looking forward to making this again with additional veggies to compliment the beef! Best yet, this simple meal took no more than 25 minutes to get on the table, and even after we ate there were leftovers for today!

Now comes the fun part! We want to see pictures of the pizza you make! Simply visit our Facebook page and upload the picture of the pizza you make on our wall. We’ll send a free “Beef. It’s What’s for Dinner” apron to the winner we deem as the prettiest BBQ pizza! Send us your pictures today!

Steak. New Menu Frontiers, a checkoff-funded foodservice brochure, is now available to restaurants, hotels, and others in the business of menu’ing and serving steak. Colorful and compelling, it contains recipes featured in the 2010 BEEFlexible ad series, as well as dozens more menu inspirations, tips on how to profit from steak sales, wine pairing, beef nutrition and sustainability and stewardship information. It’s a 40-page compendium of beef information which helps encourage creativity from chefs by using rubs, marinades and new cooking methods.

Be sure to visit your local restaurant today and see what’s new on the menu with steak.

The checkoff-funded Beef. It’s What’s For Dinner Web site has introduced a new tool when it comes to choosing the right cut of meat. Today’s meat case is brimming with exciting new choices and traditional favorites. Use our Interactive Meat Case to learn more about the variety of nutritious and satisfying beef cuts available, plus find cut descriptions, recipes, cooking tips and more.

Once you click on a particular cut of meat, the Interactive Meat Case will tell you a little more about the cut. For instance, I clicked on CHUCK SHOULDER POT ROAST and here’s what I got:

May also be referred to as Boneless English Roast, Book Roast, Clod Roast, Cross Rib Roast and Shoulder Roast. Robust beef flavor, moist and tender when braised (pot roasting). This pot roast is also a lean cut according to USDA guidelines.

Nutrition Info: Nutrition information per 3-ounce cooked serving: 161 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 25 g protein; 0.2 mg vitamin B6; 2.5 mcg vitamin B12; 3.2 mg iron; 6.7 mg zinc.

Thanks to the beef checkoff, we’re making cooking with beef a bit easier!

The 3-day weekend is upon us- make your cookout stand out with a “Build Your Own Burger” Party! Here are 5 tips to help you impress your guests.

Spring clean your grill. Although some of us keep the grill going for beef all year, others save theirs for summer. If you are a summer griller and use a gas grill, be sure to test it to make sure you have enough propane and all systems are go. If you are a charcoal master, be sure you have a fresh bag of charcoal on hand. Either way, you’ll want to give that grill a good cleaning before your guests arrive!

Create a “Build Your Own Burger” bar. There are as many ways to top a hamburger as there are hamburger lovers. A BYOB bar should include a variety of cheeses and other toppings like bacon, pickles, onions, etc. But have you tried guacamole, salsa, mushrooms, or peppers on a burger? Use your imagination in providing the ingredients and give a prize to the guest who breaks from the ordinary and creates the best new combination. Need some inspiration? Try these on for starters:

Bruchetta Burgers: Toss chopped red and yellow tomatoes with fresh basil and minced garlic. Place burgers on toasted French bread slices and top with tomato mixture.

California Burgers: Garnish burgers with grilled onions, sliced avocados and alfalfa sprouts. Serve between slices of sourdough bread.

Chipotle Burgers: Mash 2 tablespoons canned chipotle peppers with a fork. Stir in ½ cup mayonnaise and spread on toasted buns. Add burgers, tomato slices and pepper jack cheese.

Pepperoni Pizza Burgers: Place burgers on toasted French rolls. Add pizza sauce, pepperoni slices and mozzarella cheese.

Reuben Burgers: For each slice of marble rye bread, spread butter on outside surface and Thousand Island dressing on inside surface. Place burgers, sauerkraut and Swiss cheese between two bread slices and cook in preheated nonstick skillet until bread is toasted and cheese is melted.

Tex-Mex Burgers: Spread refried beans on toasted buns and add a sprinkling of crushed corn chips. Top with burgers, cheese slices and salsa.

Worcestershire Burgers: Sauté sliced mushrooms and sweet onions in Worcestershire sauce. Serve burgers open face on toasted English muffins with the mushroom and onion mixture piled high.

Of course, if someone at your party comes up with a great burger idea, please post it on the Missouri Beef Industry Council Facebook page!

Plan your side dishes. Ask your friends and family members to bring over their favorite hamburger side dish that makes any hamburger dinner even more special. If you have a large group, ask people whose name ends in A-G to bring a salad, H-P to bring a side and Q-Z to bring dessert.

Decorate your backyard to put all of your guests in a festive mood. Tiki torches, party lights and some summertime music will keep your barbecue fun for hours. Get the kids involved and have fun sprucing up your backyard.

Finally, take the opportunity to share a few tips cooking Safe and Savory hamburgers. Make beef safety fun and interesting by holding a contest to find how many people know the optimal internal temperature for a safe and savory hamburger (160 F). Give a prize – perhaps a meat thermometer — for the correct and least correct answer (you’ll be surprised just how far off some of the guesses will be).

Of course, there are a few tricks of the trade to making that perfect patty!
Step 1: Lightly shape 1 ½ pounds ground beef into four ¾-inch patties. Use a gentle touch; over mixing will result in a firm, compact texture. Putting a little dent in the top will keep the burger from puffing up.

Step 2: Place patties on grid over medium ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally with a spatula. Do not press; pressing causes the loss of juices and results in a dry burger.

Step 3: About 2 minutes before burgers are done, place four hamburger buns, cut sides down, on grid. Grill until lightly toasted. Serve burgers in buns. Top as desired.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

The Missouri Beef Industry Council board this week got a tour of “Hard Work U” – which is the very appropriate nickname for the College of the Ozarks.

Nestled in the Ozarks just below Branson, this 100 year old school is home to 1500 students who live, work and play there. It is a classic liberal arts college with a variety of majors, including culinary arts and agriculture. Tuition is paid for in sweat – all students are required to work on campus to pay for their degree. The school has a beautiful lodge and restaurant, which is open to the public, and various working agricultural operations.

You can find out more about the college by listening to the MBIC podcast in the previous post. And you can see all the photos from the tour online in this Flickr photo album.

One of the highlights of the tour was a culinary demonstration and gourmet lunch prepared by college Chef Robert Stricklin. The menu included Cranberry Cinnamon Biscuits, Pear and Feta Cheese salad with Baby Greens, Braised Short Rib Shank with roasted vegetables and rosemary jus, Black Walnut Coffee Toffee Ice Cream made by the students. Chef Stricklin made his five star gourmet entree look amazingly easy to prepare in his short demonstration, which you can view below:

As part of its continuous efforts to expand the checkoff’s online engagement with consumers, the Food and Nutrition Communications team connected with an up-and-coming mom blogger who pens the blog, TurnItUpMom.com. This four-part blog series was authored by our very own Executive Chef, Dave Zino. Each blog post weaves in core value messages and checkoff-funded recipes, as well as directs consumers to BeefItsWhatsForDinner.com, Twitter and Facebook pages. Chef Dave’s first two posts were published on Nov. 16 and 23. His third post on Dec. 9 focused on small beef bites and easy appetizers for families. Chef Dave’s fourth and final blog post on Dec. 28 centered on how families can get the most out of their holiday dollar with beef as the centerpiece of the meal.

Don’t be intimidated by a multi-step recipe. It’s all about the proper prep. Mise en place is a phrase professional chefs use when referring to the setup before cooking – having the ingredients prepped and the tools ready on the line.

Read your recipe from start to finish, gather the equipment you’ll need, and chop, mince and measure amounts before you start cooking. Even complex dishes will seem easy.

Here are some quick tips to setting up your kitchen for nutritious and delicious cooking: Cooking beef can be as satisfying as the savory pleasure of eating it, when you have key tools at hand. But before you start to picture yourself biting into that juicy steak or burger, take a few steps back.

A little preparation will go a long way to making your cooking time more effective and efficient.

• Organize your kitchen for the types of cuts you prepare most often. Your options increase exponentially when you have an assortment of cookware, seasonings, and a level of comfort with different cooking methods and techniques.
• Remember proper food handling will ensure you bring a safe and wholesome meal to the table each and every time. But even the most experienced cooks sometimes need a reminder about safety rules.

For more great cooking tips, visit the checkoff-funded Beef. It’s What’s For Dinner Web site. Mise en place and happy cooking!

There are beef choices to satisfy all tastes, schedules and budgets. Planning menus, creating shopping lists and knowing what to look for on the label when buying beef will help consumers stretch their food dollar, without sacrificing the health benefits of a high-quality protein diet. Here are some tips to help make efficient purchasing decisions at the meat counter:

• Evaluate purchases based on the cost per serving – not just the price per pound. The amount of beef to buy varies with the cut selected. Cooked yields per pound are related to the amount of bone, fat trim and cooking method.

• Match the cut with the cooking method. Matching the beef cut to the appropriate cooking method is the key to moist, tender, flavorful beef. For instance, less-tender steak cuts from the chuck, round, plate and flank (shoulder steak, eye round steak, top round steak, skirt steak, flank steak) are more affordable, but all require a tenderizing marinade before cooking using the grill, broiler or stove top. Tangy Lime Grilled Top Round Steak is tender and juicy, thanks to a tenderizing marinade, cooking to medium rare (145°F) doneness and carving across the grain into thin slices. For many less-tender roasts and steaks, moist heat cooking methods, such as braising or using a slow cooker appliance, break down the strong muscle fibers, guaranteeing moist, flavorful results.

• Plan ahead to cook once and dine twice. Preparing a little extra ahead of time is an easy way to create beef dishes that are ready to serve without breaking the bank. A grilled steak tonight easily becomes a key ingredient for tomorrow’s protein-packed salad. Or crumble leftover cooked burgers into chili, pizza or pasta dishes for a planned meal the next day. Classic Beef Pot Roast with Root Vegetables utilizes the affordable chuck shoulder pot roast for a timeless family favorite. And next day shredded beef sandwiches are fast and delicious!

• Explore the versatility of ground beef. A perfect option for many recipe favorites is 95 percent lean ground beef, a convenient and economical way to add protein to a family meal. A traditional meatloaf is easily transformed into Southwest Meatloaf with the addition of a few flavorful, low cost ingredients. Extra servings can be frozen for future use, or continue the fiesta the next day and create a meatloaf burrito wrap.

• Buy in bulk to realize cost savings. Instead of buying pre-cut meat for kabobs, stew and stir-fry, save money by buying steaks or roasts and cutting into meat cubes or strips. Another approach is to purchase boneless roasts to cut into steaks. Your local butcher may be happy to slice them for you without added cost. Plan ahead and freeze cut beef for 6 to 12 months.

For more great beef-buying tips, visit the checkoff-funded Beef. It’s What’s For Dinner.

The Food Channel has made their annual food trend predictions for 2010. The list is based on research conducted by The Food Channel in conjunction with CultureWaves® and the International Food Futurists®. Coming in at number 8 on their list (which IS my favorite number by the way) is “I want my umami.”

So we all know what sweet, salty, sour and bitter are, but umami? Umami is known as the fifth taste, and beef’s got it. It’s subtle, but it’s what makes food enjoyable. Executive Chef Dave Zino, executive director of the checkoff-funded Beef and Veal Culinary Center in Chicago, says beef is high in umami because it has three natural sources of umami: glutamic acid (an amino acid), salts of glutamic acid (called glutamates) and nucleotides.

*For a complete explanation and history of umami, refer to “The Taste of Protein” in BEEF magazine, by Diana Barto.

And, for more great recipes to get your umami fix in 2010, visit Beef. It’s What’s For Dinner.

During the holidays it seems we’re all a little busier, but there’s an easy way to get a home-cooked meal on the table for your family, while still having time to do the million other things on your list. Let’s get the basics and some tips from Executive Chef Dave Zino, the go-to culinary expert for cooking needs this holiday season. He’s doing a 4-part series on TurnItUpMom, one of the nation’s leading mommy blogs. In this series, Zino features simple tips on shopping for beef, slow cooking, and easy, no-fuss beef recipes for this winter.

Be sure to connect with us online for more great holiday ideas!
Visit www.BeefItsWhatsForDinner.com
Join the BeefItsWhatsForDinner Facebook Fan Page
Follow Chef Dave @zcooks on Twitter
Follow @BeefForDinner on Twitter

When a recipe calls for wine, it’s easy (and cheap) to reach for a cooking wine. Many culinary experts would not endorse that because supermarket cooking wines are low in alcohol and high in salt and acidity. Translation: they are a low-quality wine.

Of course, I wouldn’t be excited about pouring a $40 Pinot Noir into a dish where it’ll be only an ingredient. According to Cook’s Country magazine, a medium-bodied, dry white wine such as Sauvignon Blanc would work well as would a fruity red blend. The September 2009 issue of the magazine suggested a modest $10 bottle of wine, it performed as well as expensive wine in slow-cooked braises and quick pan sauces.

Using a food processor or having a day to chop veggies for the week can save time.

1. Use a food processor/ electric chopper to quickly dice or shred onions, potatoes, celery or carrots. While the food processor is being used, go ahead and slice/ dice a couple of extra cups of said vegetable and freeze for future use.

2. Preheat the oven/ skillet while you’re preparing other items (seasoning the steak, mixing the vegetables.)

3. Speaking of a hot oven, plan ahead- last night I made lasagna after dinner for tonight. I assembled it while in the kitchen cooking last night’s dinner, and baked it while the oven was still hot. Tonight, I’ll just have to re-heat. (This is the lasagna that started this morning’s conversation about meals.) I considered making muffins for breakfast while the oven was hot, but didn’t have any bran to put in them, and wasn’t going to make cupcakes.

4. Choose Portion sized boneless cuts. Lean, tender beef steaks can be cooked in a skillet or on a grill in less than 30 minutes. Consider strip steak, top sirloin or round tip steaks.

5. If using a skillet to grill meat, deglaze the pan with beef broth or other liquid such as white wine- it’s an easy sauce to add elegance.

6. Don’t underestimate the quality of quick cooking starches such as the boxed rice, noodles or couscous. After all, it is the “side dish” not the “main dish”. Often, I’ll add a bag of frozen mixed vegetables to wild rice as an extra bit of veggies- just in case my kiddo doesn’t eat her broccoli.

7. Value your slow cooker. For many recipes, you can add the ingredients in the morning, spend the day away from it and your meal will be prepared when dinner time approaches. The other advantage of slow cooking is the ability to use more economical, less tender cuts of beef. I always use the “cook once dine twice” strategy with slow cooker- day one: pot roast, day two: shredded beef burritos, day three: beef and barley soup.

Foods like pineapple, avocados, and plantains can be healing according to a recent article in Natural Health Magazine.

Personally, I was really excited to see pineapple on the list. Come to find out, it’s a great fruit to eat if you’re experience arthritis. That’s because it contains bromelain, which fights inflammation throughout the body. What’s better? Pineapple is an easy fruit to pair with your favorite meals, including beef.

My favorite way to get the tropical taste is by grilling beef kabobs with chunks of pineapple, red pepper and red onion. That mix is sure to ward off your arthritis symptoms while giving you energy through protein. Oh, and don’t forget the Vitamin C you’ll consume from the peppers and onions! I doubt I’m the only one excited to enjoy tasty food that will make me feel good, too!

Helping youngsters through my 4-H and church involvement, I’ve learned that kids under the age of 7 are rockstars when it comes to hands-on activities. For these kiddos, it’s all about the process, meaning it’s more exciting to go through the steps of making a sandwich than eating the actual sandwich itself.

Fortunately for you busy parents, we’ve got lots of great ideas to a tasty, simple, and nutritions meal, all while giving your kids the fun they need. Tell me that doesn’t sound promising! Even if you’re not cooking for little ones, this recipe for mini-pizzas is still one of my favorite meals from my childhood. Not only will you love the flavor, but their miniature status makes them even more fun to eat!

Here’s what you need:
1/2 lb ground beef, browned
1 tube of refrigerated biscuits (8-12)
1 cup spaghetti or pizza sauce
3/4 cup Mozzerella or provolone cheese, shredded

1. Brown hamburger, season to taste using onion powder, etc.
2. Separate the rolls, have each child press the roll onto the cookie sheet.
3. Have the children use a spoon to spread the pizza sauce on each biscuit.
4. Let children spoon the cooked beef onto each biscuit and top with cheese.
5. Bake at 350 degrees for 15-18 minutes, or until biscuits are golden brown.

Cook’s note: If your kids aren’t anti-onion, saute chopped onions with the meat to add extra flavor and texture. Also feel free to substitute English muffin halves instead of biscuits. Be sure to reduce the baking time to under 5 minutes if using pre-cooked muffins.

Are you trying to introduce new foods to your children, but they’re not biting?

Sounds like you’ve got a picky eater on your hands. I should know, I was practically the poster child for picky kids. Not hard to believe for the people who know me, but along with being picky, I was also very stubborn. Eventually my mom made recipes leaving out veggies like onions and tomatoes just to please me. Fortunately, I had to grow out of that special treatment, and my tastebuds grew to tolerate foods as I got older, leaving me with a less picky palette.

But for youngsters needing help learning to like new foods, I want to share a few things that should help ease the process.

• Serve a new food with a favorite food to ease into the new food. For example, if grilled cheese is a favorite, serve it with beef and veggie soup.
• Give new foods when a child is hungry.
• Relax and calm down before mealtime.
• Don’t use food as a bribe or punishment.

Good luck, and remember patience is a virtue!

Yours truly,
A reformed picky eater

Surprisingly, London Broil is the name of a recipe, not a cut of beef. The original recipe, dating back to 1931, is for marinated flank steak that is broiled or grilled and then carved across the grain into thin slices. London Broil also can be made using beef top round steak or beef chuck shoulder steak.

Here’s one of my favorite London Broil Recipes, from www.beefitswhatsfordinner.com

1 lb beef flank steak or top round steak, cut 1” thick
2 red onions, each cut into 8 wedges
1 lb asparagus
3 Tbsp red wine vinaigrette
Marinade:
1/3 cup red wine vinaigrette
1/2 tsp dried basil

1. Chop 4 onion wedges; combine with marinade ingredients. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.

2. Thread remaining onion wedges onto two 12-inch metal skewers.

3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Place kabobs and asparagus around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. (Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally.) (Do not overcook.) Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.

4. Remove onions from skewers; toss with asparagus and 3 Tbsp vinaigrette. Carve steak; season with salt and pepper. Serve with vegetables.

4 servings

organize your kitchen for efficient cooking

A little preparation will go a long way to making your cooking time more effective and efficient.

•Organize your kitchen for the types of cuts you prepare most often. Your options increase exponentially when you have an assortment of cookware, seasonings, and a level of comfort with different cooking methods and techniques.

•Remember proper food handling will ensure you bring a safe and wholesome meal to the table each and every time. But even the most experienced cooks sometimes need a reminder about safety rules.

For more information on cooking methods, seasonings and food safety, visit www.beefitswhatsfordinner.com

She’s old-school Mediterranean… and cinnamon and allspice are staples in the ground beef products such as grape leaves, kibby (meatloaf) and stuffed squash.

Cinnamon is a small tree that grows in India, Sri Lanka, Indonesia, Brazil, Vietnam, and Egypt.

Ceylon cinnamon is sometimes called true cinnamon. It is more expensive and has a sweet taste. Ceylon cinnamon is sold in specialty stores.

Most cinnamon sold in supermarkets in North America comes from the less expensive variety, Cassia cinnamon. It originates in Indonesia and has a sweet, mellow flavor.

Chinese Cassia cinnamon is prefered among some culinarians because it has more potency than the common variety.

Vietnamese Cinnamon is the most bold and spicy version of the seasoning- it’s flavor is similar to cinnamon flavored candy.

Cinnamon has been credited for health benefits including relief of colds, nausea, diarrhea. It’s also believed to improve energy, vitality, and circulation and recent studies have found that cinnamon may have a beneficial effect on blood sugar.

Like many families, ours is busy with meetings, dance, soccer, and home projects. However, it is one of our top priorities that most nights we sit around the dinner table to a healthy, well-balanced meal to discuss our day.

Beef Pot Roast is an excellent option to have a wholesome meal without sacraficing family time to prepare it.

Last night, we had a classic beef pot roast and salad:

BEEF POT ROAST WITH POTATOES AND CARROTS

10 lb. beef roast
4 pkg. onion soup mix
2 cans petite diced tomatoes
1 bag baby carrots
5 potatoes

Combine and cook in slow cooker 8 hours on low.

Tonight, we are having Philly Cheese Steak Sandwiches with steamed vegetables and fresh fruit:

PHILLY CHEESESTEAK SANDWICHES:

2 cups roast (shredded)
1 red pepper (sliced)
1 small onion (sliced)
Sliced swiss cheese
4 hoagie buns

Top hoagie with roast, peppers, onions and cheese. Wrap sandwich in aluminum foil and bake for 15 minutes at 350. Serve warm.

beef & vegetable soup is an easy use for leftover pot roast

Do you have any great cook once- dine twice recipes? Please feel free to leave them in the comment section!

TODAY- Sept. 28th is “Family Day”
Whether you’re cooking a gourmet meal, ordering food from your favorite take-out place or eating on the go, rest assured that what your kids really want during dinnertime is YOU! Family meals are the perfect time to talk to your kids and to listen to what’s on their mind. The more often kids eat dinner with their families, the less likely they are to smoke, drink or use drugs.

If you are wanting conversation starters, recipes and more dinnertime activities, visit www.casafamilyday.org or www.family-mealtimes.org

The density and deep flavors of beef have an affinity with rich, powerful wines. Here, we discuss some of the best matches between beef dishes and Missouri Wine.

Norton is the wine that pairs best with most beef dishes.

Flank steak & beef chuck cuts pair well with Norton or Chambourcin
The flame-seared flavor of grilled steak echoes the toasty oak of Norton for a perfect match.

Braised beef dishes taste best with soft and seamless wines; pair beef stew with Chambourcin.

Thai beef salads and beef stir-fries are fantastic with Vignoles.

Steak salads with greens and vegetable are terrific with Vidal Blanc.

A dry Rose is a must-try with garlicky beef dishes.

Asian beef dishes with lots of chili heat or piquant garlic and ginger are good with Traminette or Vignoles.

Beef dishes with a significant fruit component to them often pair beautifully with fruity red wines- try your local proprietary blend!

Salty foods dull the flavor of many wines. Counter with a touch of sweetness. An Asian beef stir fry seasoned with soy sauce is a terrific match for Traminette.

Both the beef and wine industry will be at the Tour of Missouri Cycling event that starts in just 5 days- if you’re in the area, stop by the Health Expo at the conclusion of the race to learn more about the POWER of PROTEIN!

The apricot (or any other fruit flavored pepper jelly) combined with equal parts of barbecue sauce is a great sauce for fully cooked frozen meatballs- but I put the popular flavor combination to the test this weekend. We had a lot of family in for the weekend to help out with various household projects. We were in a dinner crunch when we realized that the steaks weren’t thawed, the propane tank was empty and we had some hungry household helpers.

I pulled some fully cooked ground beef out of the freezer (I often cook ground beef with onion in big batches and freeze it in one-pound increments for time strapped dinner options like this one). Luckily, I had purchased the Apricot Jalapeno jelly at the AgriMissouri Market at the Missouri State Fair- so a quick mix with barbecue sauce and- Voila! I had sloppy joes to serve on onion buns.