Do you Aioli?

Full disclosure first, I was contacted by Red Gold Tomatoes to do a post about Aioli.  I said yes even though I didn't know what the heck Aioli!  I was sent an apron, spreader and 5 cans of tomatoes, so I could find my family's favorite Aioli.

What is an Aioli anyway?!?!  

Aioli is a flavored mayo that can be used as a spread, sauce or dip.  With the different flavors of Red Gold Tomatoes available, it is super easy to make lots of different kinds of Aioli for your next sandwich or party dip.  I had Aioli on Crab Cakes last summer and didn't know it!

If you want to try Aioli just like I did AND have a chance to win a Cuisinart Griddler (a prize pack worth $250!!!!!!!!)  check out Red Gold Tomatoes on Facebook and enter to win by Tuesday May 27th!  

I actually tried 2 different recipes with Aioli this weekend and the guys gave me 2 thumbs up on both of them.  I will be looking to buy some more Red Gold Tomatoes with Garlic and Olive Oil the next time I am at the grocery store.

I made the Garlic Aioli.  It was so easy!  Mix 1 can of Garlic and Olive Oil tomatoes, drained with 1/2 cup mayo.  That's it!  You could add 10 roasted garlic cloves, but my kids say I use too much garlic, so I decided to leave them out this time.

Italian Roast Beef Panini with Garlic Aioli

Makes 4 servings                          Prep time: 20 minutes

8 ounces shredded roast beef
4 slices Mozzarella or Fontina cheese
8 slices ciabatta bread
1 red onion, thinly sliced
1 recipe Red Gold Roasted Garlic Aioli
6 ounces roasted red peppers

Assemble the sandwich by placing roast beef on the bottom of one slice of bread.  Then add cheese, onion, red pepper and top with Aioli.  (My family does not like red peppers, to we left them off.) Top with a slice of bread.

Spread top and bottom of sandwich with olive oil to coat bread.  Place on heated surface on Panini grill.  Cook until bread is nicely browned and middle is heated.

OR If you don't own a Panini grill

If you are like me and the only other person in America that does not own a Panini grill, I just place mine in the oven with the Aioli pizzas I also made.  I put it in the oven for 14 minutes at 425* and they came out warm, melty, and crusty on the top.

Have you ever had Aioli before?  Did you know that is what it is called?  Me either!!  Now, I love it and I also made Flatbread Steak Pizza with Garlic Aioli.  I am catching up for the Wednesday's I didn't post a recipe like I usually do.

-A Kansas Farm Mom

W4DW- Easy, Beefy, Cheesy Burritos

Wheat Harvest has me in the field working all hours of the day.  This week’s What’s for Dinner Wednesday is brought to you by another Kansas Farm Mom friend of mine. It is a great recipe to finish up Beef Month and used tortillas that have wheat in them.   I hope you enjoy it!

Kyle’s Easy, Beefy, Cheesy Burritos
1 pound lean ground beef
½ c. finely minced onion
1 8 oz. can tomato sauce
1 16 oz. can refried beans
1 T. cumin
2 tsp. Chile powder
1 tsp. oregano
Salt/pepper to taste
2 cups shredded cheese- Mexican blend
Tortillas

Brown hamburger in skillet, with onion. Add seasonings, tomato sauce, beans. Let simmer for 5-6 minutes until bubbly throughout. Stir in cheese. Allow to melt for 1-2 minutes. Spoon into tortillas. Serve warm. May be wrapped in foil and frozen for up to three months. To prepare from frozen, unwrap from foil, place in microwave for 2 minutes or until warm. Makes 6 -7 burritos.

The original recipe called for a package of taco seasoning. I substituted seasonings and a can of tomato sauce. We also substituted low-fat refried beans with no noticeable loss of flavor, reducing the fat in the recipe. Instead of layering meat/beans/cheese in a tortilla in the original recipe, we now combine all three ingredients in the pan. This also makes it possible to freeze for future eating. We make these and keep them in the freezer to have for quick meals on the go. Much better than a drive through!

This recipe placed second last year in the Kansas Beef Council’s contest Kid’s in the Kitchen.  All of these recipes take less than 30 minutes to prepare and have less than 9 ingredients. You can view the other recipes that were finalists at:

http://www.kansasbeef.org/kidsinthekitchenbeefcookoff.aspx

I am thankful for friends that help me out during the busy times of the year!!-A Kansas Farm Mom

W4DW- Steak and Pasta Salad

Last week I promised to show you how I feed my family of 4 with one leftover steak.  As fast as my boys are growing, I am not sure how much longer I will have a leftover steak when we grill.  My mom came up with the idea for this recipe when I was a kid and it has been a family favorite ever since.  I haven’t really talked about why I think it is important for recipes to be a favorite of the whole family.  We try to eat together as a family almost every night.  That means everybody eats the same thing…I am not a short order cook.  Even when we are super busy in the field, one of us tries to come home and eat the evening meal with the boys…unless the grandparents have volunteered to take care of getting them supper.

May is Beef Month in Kansas and National Salad Month, so here is my family's recipe for Steak and Pasta Salad.  This salad is great for a quick meal or that end of the weekend, Sunday evening meal.  I started with one small ribeye steak, carrots, celery, cheese and vegetable rotini pasta.  You can use whatever vegetables you have in the house and like in a pasta salad.  We have used asparagus, broccoli, and tomatoes before, but I was short on vegies in the house and short on time when I made this.  Your quantities will depend on your family’s tastes and preferences and the fresh vegetables you have available.

Cook the pasta according the package directions and drain.  I then place the pasta in ice water to cool it down quickly and drain when it is cool to the touch.  It seems I never have a lot of time for meal preparation this time of year. Did you know that the protein in beef is referred to as complete, because it delivers all the essential amino acids people need for great health.  Vegetables and grains also contain protein but in lesser amounts.

Place all ingredients in a large bowl and toss.  I like to add a tablespoon of Italian salad dressing so the pasta doesn’t stick together.  My boys, like most kids, are addicted to Ranch dressing so they like to put Ranch on it; however, I like Italian salad dressing on mine.  Did you know that Ranch dressing (along with approximately 75% of the items in the grocery store) contains soybeans?

This is a quick and easy way to get a cool meal on the table during the hot summer months.  I like to take the leftovers in my lunch box to the field, but as the boys get bigger, there are fewer leftovers in this household.  We are having a busy week of putting up hay and checking cattle.  We have one bull that is severely injured and won't be breeding any more cows this season.  He is getting TLC at home and we are shuffling bulls around, so all the cows will have a boyfriend.  Have a great rest of the week everyone!  Let me know if you like this quick and simple recipe. 

For more Beef facts and recipes check out Beefitswhatsfordinner.com. -A Kansas Farm Mom.

W4DW- Steak Roll Ups

The third recipe of Beef Month is one my entire family likes and is easy enough for a week night meal, but looks good enough for a special occasion.  Since we butcher our own beef, most farm wives have to learn how to utilize all of the different cuts of beef.  One of the cuts that I have the biggest problem utilizing is round steak, minute steak, cube steak or sirloins or whatever you want to call it.  One of my family’s favorite recipes is for Steak Roll Ups.  It utilizes round steak or sirloin steak and the crock pot (my best friend when we are busy in the field).

Take one pound of round steak (these are actually minute steaks).  I have my steak cut into smaller pieces than those you might be able to find at the grocery store.  I tend to use the freezer paper to work on so I don’t to clean the counter top.

Spread the steak with 3 tablespoons of prepared mustard.  I use plain yellow mustard, but I think I may try a Dijon sometime.  I am trying to fill my freezer with cooked meals for wheat harvest, so I made a double batch.

Top with 6 strips of uncooked bacon.  The fat in the bacon helps give some moisture to the meat.  My friends that raise pigs do a fabulous job of raising their animals in climate controlled buildings that keep their animals safe from the weather and predators. 

Sprinkle with a package of onion soup mix.  I have friend in California that showed us how onion farmers dig the onions and leave them along side the field to dry before they are package and shipped to us.  It amazes me how different climates are across the United States.  Rarely could we leave a crop to dry at the edge of a field for weeks…it would rain on it and rot it away.

Roll up steak like a jelly roll.

Place rolls in the crock pot.  Did you know lean beef provides a satisfying, nutrient, rich experience in fewer calories than many other foods?  You get 10 essential nutrients in just about 150 calories.

Pour a can of cream of mushroom soup over the steak rolls.  You can also use any cream of soup such as celery or even chicken.

        Cook in the crock pot on low for 6-8 hours.  This is my adaptation of the original recipe that is found below.  I don't like to have my oven on during the summer, so I changed the recipe to the crock pot.  If you don't mind running your oven, or if you are making this in the winter the oven method is great!

OR

       Put heavy duty aluminum foil in a pan or on a cookie sheet.  Place the steak roll on it and pour the soup over the top.  Wrap foil around the steak roll, so it does not leak steak juices.  Bake 3 hours at 325*F.  Pour off juice from one end of the foil for gravy, if desired and then reseal until ready to serve.

 Lift out and place on serving platter.  Be sure to reserve the juice for gravy to serve over the rolls.

Enjoy!  May is Beef Month and the kick-off to grilling season! Get grilling tips and recipes to try tonight or for your next barbecue! http://www.kansasbeef.org/mayisbeefmonth.aspx

Next week I will show you how I use one leftover steak to feed a family of four! I have been mowing hay and will get to move on to raking hay as soon as it the hay gets dried out.  I would love to get the haying wrapped up before it rains and before the boys are out of school for the summer.  Have a great rest of the week everyone! If you enjoy reading my blog, feel free to tell your friends to check it out.
- A Kansas Farm Mom

Food on Friday

Steak Roll-Ups

1 pound round steak                      1 package (1 oz) dry onion soup mix

3 T. prepared yellow mustard        1 can cream of mushroom soup

6 bacon strips

Preheat oven to 325 degrees. Pound round steak and spread lightly with mustard on one side.  Top with strips of uncooked bacon.  Sprinkle onion soup mix over bacon.  Roll steak like a jelly roll. Put heavy aluminum foil in a pan or on a cookie sheet.  Place the steak roll on it and pour the soup over the top.  Wrap foil up and around the steak roll so it does not leak steak juices.  Bake 3 hours.  Pour off juice from one end of the foil for gravy, if desired, and then reseal until ready to serve.  Yield 4 servings.  Can also be cook in slow cooker all day on low.

If you like this recipe check out these versatile Italian Meatballs.

W4DW-Italian Beef Roll

As promised, I have another What's For Dinner Wednesday for you, but first let me address the video that was released yesterday by HSUS.  My family takes great pride in caring for our animals.  We would never abuse them or cause physical damage to them.  Our cattle harvest grass for us, and provide us with our livelihood.  Abused animals are not productive and above all abusing animals in not ethical.  Please do not think that all livestock producers treat their animals in this manner.  Just as I do not assume that all parents abuse their children, do not assume that all farmers behave in the manner that was seen on this video.  The people in this video would never have a picture in their family album that look like this:

 Yes the calf has a custom made coat and insulated barn to keep her warm.

Or This Picture:

Yes, these calves are in my house and ended up spending the night inside as it was too cold outside.

Or This Picture:

Taken at 5:00 am.  Apparently, the future cattleman couldn't sleep either with sub zero

 temperatures outside and came to check on the patient before he went back outside to mama.

Also, inside my house.  Calves and adults cattle on our farm are treated with the utmost respect!

OK Now off my soap box and on to the post I promised and already had ready before yesterday morning.  A recipe your mom might even enjoy for Mother's Day!

May is Beef Month and the second recipe I have chosen to share with you is my Italian Beef Roll.  This is a recipe I used when I competed in the Beef Ambassador Contest when I was in High School.  It is like an Italian flavored meatloaf with cheese rolled in the middle.  Another Beef Ambassador recipe you might enjoy is Porcupine Meatballs.  Yummy!

1.      Start with 1 pound of lean ground beef.  Add ¾ cup oatmeal, 1 egg or ¼ cup egg substitute, 1/3 cup chopped onion, ½ teaspoon oregano, ½ teaspoon pepper, and 1 clove of garlic or 1/8 teaspoon garlic powder.  Mix well.  Beef is the #1 food source of zinc in the diet.  It is responsible for growth and development and maintenance of the immune system.

I feel I need to back up a step here and talk about the garlic.  I love to use fresh garlic.  I sold Pampered Chef products for a few years before I had kids and ran into a few people who didn’t know how to use fresh garlic and were a bit afraid of it or had used way too much of it.  So here is my tutorial on Fresh Garlic.

This is a bulb of garlic:

The piece I have pushed out with my finger is a clove of garlic.

A clove of garlic is a small piece of the bulb that easily separates itself.

I like to use a garlic press to get the garlicky goodness out of a clove.  You can peel it and chop it, but then your hands tend to smell like garlic for a while.  You just put the clove in the press and squeeze to release the flavor.  Has anyone ever been to a garlic farm?  I wonder if the smell is overwhelming.

2.       Mix the tomato paste and water together.  I use tomato paste mixed with water in place of tomato sauce.  Tomato sauce is actually quite high in sodium and the contest I competed in judged how healthy your recipe was, so either works fine.  Add a 1/3 cup of the tomato paste mixture to the ground beef mixture and mix well.  Reserve the remaining tomato paste and water for later.  The cattle on our farm are cared for with the utmost respect.  We handle them with a calm, quiet manner and don't even own an electric cattle prod.  We truly believe in the words "Take care of the cattle and the cattle will take care of you."

3.       Now here is where you need to work efficiently and now get distracted by your kids.  Place a piece of waxed paper on top of a cutting board at least 9 by 12 inches.  Shape the ground beef into a flat rectangle about 8x10 inches on the waxed paper.

4.      Sprinkle ½ cup of Mozzarella cheese evenly over meat.

5.       Roll up like a jelly roll, using the paper to help hold the meat together.  You have to work quickly, because the meat starts to soften the waxed paper and it will tear if you take too long.  This was easier to do when I was in high school and didn’t have little boys who needed help with homework in the middle of fixing supper.

6.       Press the seams together and push the ends to seal, so the cheese doesn’t melt out of the roll. 

7.       Now, place a 7x11 baking dish over the top of your cutting board. 

8.       Flip the cutting board over, so your meat roll is in the baking dish and remove the waxed paper.

9.       Bake 45 minutes at 350 degrees.  Beef is an excellent source of iron.  The type of iron in beef is Heme iron, which is 3-5 times more easily digested than the iron found in other foods.  For example, much of the iron in spinach is not available to the body unless the spinach is eaten with meat.

45 minutes was long enough for us to feed the bottle calves and do a little heat detecting on the heifers that are ready to be bred.  All chores are done before we eat each night.  The boys understand that the animals rely on them for all their food and that the animals should come before their own wants.

10.   Pour remaining tomato mixture over the roll and sprinkle remaining cheese over the top.  Beef is an excellent source of zinc, iron and protein.

11.   Bake an additional 15 minutes.  

12.   Let cool and slice.  Enjoy! 

  Agriculture is my life’s calling, and I take pride in producing food that is safe, nutritious and affordable. I feel confident in knowing that consumers can go to their local grocery store or restaurant and purchase food that is safe and wholesome for their family, which is the same grocery store I go frequent to buy food for my family.

   I understand that contemporary agriculture doesn’t look like it did when my and my husband's grandfather's farmed (and probably yours as well), but like many other industries we have had to become more efficient to survive. The production practices we use are ethically grounded, scientifically verified and economically viable. They allow me to maximize efficiency and meet the growing demand for food.

    A Proud Kansas Farm Mom

·         

Italian Beef Roll

1 lb. ground beef

¾ cup oatmeal

¼ cup egg substitute or 1 egg

1/3 cup onion, chopped

½ t. oregano

1/8 t. garlic powder or 1 clove garlic

½ t. pepper

6 oz. can tomato paste

½ cup water

4 oz mozzarella cheese, grated

Combine ground beef, oatmeal, egg substitute, onion and seasonings.  Mix tomato paste and water and add 1/3 cup of mixture to beef mix, reserving the remainder for later use.  Mix well and shape into a flat rectangle about 8x10 inches on waxed paper.  Sprinkle ½ cup of cheese evenly over meat.  Roll up like a jelly roll and press seams together.

Carefully place into a 7x11 inch baking dish.  Bake 45 minutes at 350 degrees.  Pour remaining sauce mixture over the roll and sprinkle with remaining cheese.  Bake an additional 15 minutes.  Let cool 10 minutes and slice.