Posts tagged ‘steak’

October 21, 2010

Steak and Strawberry Salad

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February 16, 2010

Roman Salad

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January 1, 2009


Tortellini originated from the Bologna region of Italy and the story is that the goddess Venus had a night on the town and had to stay in an inn of the mortal world.  The innkeeper couldn’t resist the temptation to see the goddess of beauty and love so he snuck a peek through the keyhole.  All he could see was her belly button and to immortalize what he had seen, he rushed to the kitchen and created the tortellini.  To use homemade tortellini, use my recipe.  You can also purchase premade tortellini in the frozen section of your grocery.

I decided to bring together the beef and cream sauce because most generally people save cream sauces for poultry and I enjoyed mixing it up a bit with beef or sausage.  This dish is a very simple and is very rich and flavourful.  The key is slow cooking the beef so that it stays tender and moist, like you would expect in a beef stew.  I try to pick beef that has minimal marbling to reduce the chewiness.

taurtellini 19

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January 1, 2009

Bean Soup / Ham and Beans

My husband calls this bean soup.  My daddy always called it just simply ham and beans.  It doesn’t get much simpler than this and this is a very hearty recipe for cold days.  I love recipes that I can put together in a crock pot so that it has all day to cook in all of the flavour and be ready when I get home from work so we can still have a good home cooked meal.

My secret here is cooking the beans with a hamhock.  This adds in a lot of good flavour, more than you’ll ever get out of a ham steak no matter how long you cook it.  The hamhocks aren’t the best though for serving, they tend to have a lot of fat and gristle and you’re stuck with very little meat but a lot of bone.  So I use ham steaks to have good tasty chunks of meat with the beans.

And of course, the best side for this is some freshly made cornbread!


3 hamhocks

1 lb ham steaks, 1/4 inch thickness

1 lb beans, navy or great white

1 Tablespoon ground sea salt

  • Empty beans into large bowl and fill with cold water.  Hand pick out any beans that are discoloured or pitted.  Use your hand to shift the beans in the water, rinsing them in the process.
  • Strain beans through a colander and shake lightly.
  • In a large stock pot or crock pot, on low heat, place rinsed beans and cover with water.  Water should be about two inches over the beans.
  • Add salt.
  • Add in hamhocks and cover.  Allow to cook for at least four hours.  The longer the better.
  • Remove hamhocks and discard.
  • Chop ham steaks into bite size chunks.  Add to beans.
  • Serve once ham steak chunks are warmed.