Category Archives: Meat

Beef Barley Mushroom Soup

Beef Barley Mushroom Soup

Happy Valentine’s Day! I’m sending a big, fat virtual hug to you all today.

Are you doing anything fun with your friends or sweetheart? Robert and I are planning a low-key night at home. I’m making this Greek Chicken and Potatoes {an absolute favorite} for dinner. Then we’ll catch up on DVR–maybe some Olympics, Bachelor, or House of Cards {!!!} A perfectly relaxing evening if you ask me. Robert’s working craaaaazy hours for months so any amount of time we get to spend together is special whether it’s Valentine’s Day or not.

I was perfectly happy to stay in this year, but I was thinking back to this time just a few years ago. We’d only been dating for two months when Valentine’s rolled around. He sent me the most beautiful pink roses, which were completely unexpected, and took me on a date to a fabulous Chicago restaurant called Perennial Virant. I was smitten. Although I’m not one to typically give into the V-Day hype {see: sweatpants and DVR} I had never felt more special in my life.

It’s probably a little late to suggest something you can make for Valentine’s Day if you’re cooking tonight, but I hope you keep this soup in mind for some time soon.

I’ve tried to make the perfect beef barley soup for years and I have finally done it. Truly, this is the last beef barley recipe I ever need. Jackpot! It’s rich, a perfect balance of chunky and brothy, and I even snuck some spinach in there, too. I ate this throughout the week and was totally bummed when it was all gone. Time to make another pot!

Beef Barley Mushroom Soup

Beef Barley Mushroom Soup

Ingredients

  • Olive oil
  • 1 lb beef stew meat, cut into bite-sized chunks
  • Salt & pepper
  • 1 yellow onion, diced
  • 1 leek, white and light green parts, thinly sliced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 oz mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 4 cups beef broth
  • 2 cups water
  • 1/2 cup pearl barley
  • 3 handfuls baby spinach
  • Parsley for garnish

Preparation

Heat olive oil in a soup pot over medium-high heat. Add beef stew meat, season lightly with salt and pepper, and cook until cooked through. Remove meat to a bowl and set aside.

To the pot, add onion and leek. Saute until softened, about 5 minutes. Add carrots and celery, saute about 5 to 8 minutes. Add mushrooms, garlic cloves, and dried thyme. Cook 5 minutes more. Add beef broth, water, barley and meat. Bring to a boil, reduce to a simmer and cook until barley is cooked and softened, about 25 minutes. Add spinach, cook until wilted. Serve soup with chopped fresh parsley for garnish.

Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin2I’m convinced there’s a little old lady living inside of me. I love Sunday night dinner. It’s my favorite meal of the week. The recipes I make for Sunday night dinner aren’t always time consuming or complicated {this one sure isn’t}. But what I love about cooking on Sundays is there’s no time pressure like a growling belly after a long workday. I cook at my own pace and take my time tasting and experimenting so the process is just as satisfying as the end result. I also enjoy indulging my old lady side on Sundays by eating dinner around 5pm or 6pm so I can have plenty of time to get full and digest. Just hand me my walker now!

I’m so thrilled with how this recipe came out. I tend to keep things super simple when I roast pork tenderloin–usually just some olive oil, salt, and cracked black pepper–but the marinade I made here gives the meat a hefty punch of flavor. This is definitely my new go-to. Plus, all of the ingredients are pantry and refrigerator staples. Just mix them together and pour into a plastic baggie with your tenderloin so it can bathe for a few hours. Brown the meat on the stove and then stick it in the oven to finish cooking.

Whether you save this for a leisurely Sunday night dinner or marinate the meat in the morning and cook it up after a long day at work I promise you’ll be equally satisfied the moment you dig in.

Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

Serves 4-6

Ingredients:

  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 3 Tbsp dijon mustard
  • 2 garlic cloves, minced
  • 1 Tbsp kosher salt
  • 2 tsp red chili pepper flakes
  • Coarsely ground black pepper
  • 2 (1 lb) pork tenderloins

Preparation:

In a bowl, add the apple cider vinegar through black pepper and whisk to combine. Pour marinade into a large zip-top bag. Add the pork tenderloins. Use your hands on the outside of the bag to make sure the meat is covered in the marinade. Refrigerate for 1 to 12 hours.

Preheat oven to 400 degrees. Heat a grill pan (spray with non-stick spray) or cast-iron pan (heat about 1 Tbsp olive oil) over medium high heat. Brown the pork tenderloins, about 2 minutes on all four sides for a total of about 8 minutes. Transfer pork tenderloins to roasting pan or foil-lined baking sheet and cook until an instant-read thermometer inserted into the thickest part registers 145 degrees, about 20 to 25 minutes. Remove from oven and let stand 5-10 minutes before slicing.

Source: Slightly Adapted from Two Peas and Their Pod 

Slow Cooker Beef Chili

Slow Cooker Beef Chili ABalancedLifeCooks.comWell, here we are. The Monday after Thanksgiving. Cyber Monday for those who plan on doing a little holiday shopping. I hope you all had a wonderful Thanksgiving. Our long weekend was everything I hoped for and more: Lots of cooking, eating, and relaxing. Our Thanksgiving for three was a total success, 12 pound bird and all. I loved cooking the whole meal and now I’m ready to host Thanksgiving for 20. Who’s coming next year?

So let’s talk chili. If you’ve had your fill of turkey for a while (I know we have) this chili offers the ideal diversion and then some. I don’t know what’s taken me so long to make beef chili in the slow cooker, but it won’t be long before I make this exact recipe again.

Even Robert, who’s the most chili obsessed person I know (one time at a diner he ordered a chili cheeseburger and a bowl of chili IN THE SUMMER) declared it top 5 meals of all time. High praise indeed. The secret ingredient, cloves, comes courtesy of the chili his mom makes, which I finally got to taste last time we were in Kansas. Just trust me on this. A mere 1/4 tsp of ground cloves makes all of the flavors pop and provides a special type of heat. Not a spicy heat, but a warming heat. I’m so thrilled to finally have a go-to beef chili recipe and I hope you love it as much as we do.

DSCN3031

Slow Cooker Beef Chili

Serves 6-8

Ingedients

  • Olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs. lean ground beef (I used 85%)
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1 (16 oz) can red kidney beans, undrained
  • 1 (15 oz) can tomato sauce
  • 1 (28 oz) can diced tomatoes, undrained
  • Salt and pepper, if needed
  • 1 cup frozen corn kernels

Preparation

In a skillet, heat about 1 Tbsp olive oil over medium-high heat. Add onion and cook until it begins to soften, about 5-8 minutes. Add garlic cook until fragrant, 30-60 seconds. Add ground beef. Cook, stirring occasionally, until beef starts to brown. Add chili powder, cumin, and cloves. Mix until everything is coated.

To the slow cooker add browned beef mixture, kidney beans, and tomato sauce, and diced tomatoes. Cook on low 6-8 hours. Taste and add salt and pepper if needed. Add frozen corn and cook on low for 5-10 minutes until thawed and heated through.

 

Mushroom Stuffed Pork Tenderloin

Mushroom stuffed pork tenderloin ABalancedLifeCooks.comAs you’ve probably guessed by now, I’m a complete and total homebody. Always have been always will be. So even after spending an entire workweek at home there’s nothing I love more than spending an entire weekend at home, too.

This past Sunday, which I spent mostly in our kitchen, was pretty close to my ideal day at home. I woke up early (thanks DST!) and got started on our meal plan for the week (thanks to my Pinterest boards). I put together a grocery list (I’m loving the GroceryiQ App — thanks for the recommendation Facebook friends) and headed off to Trader Joe’s and Whole Foods. Once home, I got to work unpacking and prepping. I whipped up some two-ingredient applesauce–just apples and cinnamon. I made a pumpkin chocolate chip bread; it was good, but still needs some work.

And for dinner there was this mushroom stuffed pork tenderloin. If stuffing any kind of meat sounds as intimidating to you as it did to me, this is the perfect launching pad. The ingredients are straightforward–pork tenderloin, mushrooms, chopped parsley, and breadcrumbs. It comes together really easily and the result is restaurant-quality. I served it alongside this mashed butternut squash that contains sautéed onions, apples, and a blast of spices as well as a simple salad with baby greens and roasted beet. For me, the entire day was bliss, right down to the very last bite.

Mushroom stuffed pork tenderloin. ABalancedLifeCooks.com

Mushroom Stuffed Pork Tenderloin

Serves 4

Ingredients 

  • Olive oil
  • 2 slices bacon, chopped
  • 8 oz cremini mushrooms, thinly sliced
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 Tbsp dried breadcrumbs
  • 1/4 cup fresh parsley, chopped plus extra for garnish
  • 2 pork tenderloins (about .75 lb – 1 lb each, trimmed of fat)

Preparation

Preheat oven to 425 degrees.

Heat a skillet over medium-high heat and add the bacon. Cook until crisp. Add the mushrooms to the pan, season with salt and pepper. Cook until mushrooms are soft, about 5 minutes. Add garlic, cook 1 minute. Remove skillet from heat and stir in breadcrumbs and parsley. Set aside.

Slice each tenderloin almost in half lengthwise and open like a book. Cover the pork in plastic wrap and using a meat mallet or heavy pan, pound until it’s about 1/2 inch thick. Remove plastic wrap. Divide the mushroom mixture evenly between the tenderloins and spread through the middle. Fold one half of the tenderloin over to meet the other. (Alternatively, you can roll up each tenderloin and secure with kitchen twine or toothpicks, but it worked for me just to fold it without rolling.) Rub the pork all over with olive oil and season with salt and pepper.

Heat an oven-safe skillet over medium-high heat. Add pork tenderloins and brown on one side, about 5 minutes, then flip and brown on the other side, about 5 minutes more. Place the pan in the oven and cook about 15-20 minutes until pork is cooked through. Garnish with chopped parsley. Let pork rest for a few minutes before slicing.

Slightly adapted from Elly Says Opa, adapted from Food Network 

Lean Bison Vegetable Soup

Lean bison vegetable soup. ABalancedLIfeCooks.comOne of my absolute favorite things is when readers make a recipe from my blog. It still boggles my mind that that’s even possible. I have no idea how often it happens, but my heart does flips when I receive a text or email from a friend or relative saying they made one of these dishes. I love my little corner of the Interwebs here so much. It’s my deepest hope that maybe, just maybe, if you cook one of these recipes it will make your day a little brighter/tastier/easier/happier.

The reason I mention cooking recipes from this site is because I do it all the time! I recently updated one of my all-time favorite meals, vegetable beef soup with this winner right here. It still checks all of my meat and veggies soup must-haves (chunks of meat, frozen veggies, silky potato and tomatoey red wine broth), but I streamlined the instructions and lightened it up by using bison instead of beef. Oh my is it good. Bonus: it’s completely weeknight doable.

If you ever happen to make something from here (even if we’ve never met!) and then happen to share it online I would be so touched if you tagged it with the hashtag #abalancedlifecooks. I always do!

Lean bison vegetable soup. ABalancedLifeCooks.com

Lean Bison Vegetable Soup

Serves 6-8

Ingredients

  • Olive oil
  • 1.5 pound bison stew meat, trimmed of any fat
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 32 oz container low-sodium beef broth
  • 28 oz can diced tomatoes
  • 16 oz package frozen mixed vegetables (such as carrots, peas, corn, and green beans)
  • 3 Yukon gold potatoes, keep skin on & slice into bite-sized chunks
  • 1/4 cup red wine
  • Salt & pepper

Preparation

Heat 1 Tbsp olive oil in a soup pot over medium-high heat. Add bison in batches (be sure not to crowd) and brown on each side. Once browned, transfer to a plate and add another batch to the pot. (It took me 3 batches to brown all of the meat). Set plate aside.

To the pot, add onion and celery and sautee until onion becomes translucent, about 5 to 8 minutes. Add the broth, tomatoes, frozen vegetables, potatoes, and wine to the pot. Return meat to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes. Add salt and pepper to taste and serve.

Steak & Asparagus Spring Salad

Steak & Asparagus Spring Salad via ABalancedLifeCooks.comHere’s how I know spring has finally arrived here in Chicago: On one of the first non-30 degree days I stepped outside, pointed my face toward the sun, and basked in its warmth. It has been a long, cold, grey winter and I’m so ready to finally emerge from hibernation.

Sometimes I like to coax the next season with the food I make. I love roasted veggies as much as the next gal, but it’s time for something a little lighter. What you see here: Raw organic arugula with yellow bell pepper, boiled and seasoned baby potatoes, steamed asparagus with shallot vinaigrette, and marinated flank steak. Can I get an OH YEAH? The perfect meal to bridge the seasons: light and fresh flavors with a few hearty slices of steak.

The great thing about this meal is you can serve it so many different ways. Check out the fixins’ below:

DSCN2202You prepare each component separately, which means you can pile everything together into a salad like I did or place each item on a different part of your plate if you’re not into your food touching. Either way it’s a tasty and refreshing way to celebrate the start of spring!

Steak & Asparagus Spring Salad

Since there are several different parts to this meal I offer instructions below on how to prepare each one so you can make it all or pick a few. 

Marinated Flank Steak

To a bowl or baking dish combine: 1 pound flank steak, 2 Tbsp olive oil,  juice of 1 lime, 2 cloves minced garlic, 1 chopped jalapeño (remove ribs and seeds), 1/2 cup chopped cilantro. Refrigerate for 1 or more hours.

Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the steak and cook 5 minutes (or more depending on desired degree of doneness) on each side. Remove steak to a plate and let it sit for at least 5 minutes. Slice into thin strips.

Steamed Asparagus & Shallot Vinaigrette

Steam 1 bunch asparagus. Drain and place on a plate. In a bowl whisk together vinaigrette: 2 Tbsp champagne vinegar, 1/2 Tbsp olive oil, 2 Tbsp chopped shallot, 1 Tbsp chopped fresh parsley, salt and pepper to taste. Pour vinaigrette onto asparagus.

Arugula Salad

In a bowl combine: 7 oz bag organic arugula, 1 chopped bell pepper, 1 Tbsp olive oil, juice of 1 lemon, salt and pepper to taste.

Baby Potatoes 

Boil 1 pound baby potatoes until fork tender. Drain. Remove to a bowl and season with salt and pepper.

Slow Cooker Asian Shredded Beef

I feel like I recently entered a crazy new phase in my life–and not just because I cooked a roast for the first time on Sunday (which I did. And it was awesome. I’ll tell you about it very soon.)

For many years–even while living in Park City, Burlington, and Chicago–my day-to-day life looked almost identical: some combination of working all day at my computer, walking the dogs morning, afternoon, and evening, and practicing yoga after work. Though it may seem boring to you, I thrived on this routine. But lately, in this crazy new phase in my life, it seems as if every day and every week is completely different.

Some days I jump in to sub yoga classes with only a few hours notice, which can mean sometimes I teach as many as two or three yoga classes in a row (most are in the evenings after I’ve wrapped up work.) I can even feel my work life shifting. Although I still write a lot for magazines (my first love), I have new projects for different outlets going on that are challenging me in completely new ways. And then I’ve had some crazy awesome opportunities in recent weeks. Last week, I did a little photo session at Lululemon on Michigan Ave. and then taught a free class there on Sunday morning (I mean…what?!?!) Monday afternoon I was invited to speak on a panel at Northwestern about freelancing.

I still have Yoga Sculpt Teacher Training on Sundays, which has changed things up. And there’s my love for cooking, which sometimes leads me to chop onions at 7 or 8 a.m., slow-roast fish while still in my sweaty yoga clothes, and peruse cooking magazines and websites pretty much any spare moment I find. And let’s not kid ourselves, I dream about our wedding (and life beyond that) about 85 percent of the time. Okay fine. 90 percent of the time.

How I manage to do all this (and still walk the dogs three times a day) and spend all the QT I can possibly find with my guy, I have no idea. BUT I LOVE IT. I wouldn’t trade any of it for a moment and sometimes I feel like I’m strapped into the seat of a roller coaster with my arms in the air just along for the ride. I’ve never felt this way before in my meticulously planned, routine-loving life.

Sunday night dinner for two (though we could've fed about 10 more)

What all of this has to do with Slow Cooker Asian Beef? Well, I’m not exactly sure besides the fact that it’s totally different from anything I’ve ever made before and I actually felt quite fearless going into it. And with good reason: It’s ridiculously simple. This is the closest I’ve ever come to the toss-ingredients-in-the-slow-cooker-and-leave-it-alone-for-8-hours-without-sauteeing-a-darn-thing-first approach. The only part that took any work–and by work I mean patience — was reducing the sauce. I was determined to reduce it as much as I could to really amp up the flavors. It took about 25-30 minutes, but was worth every painstaking moment of wondering if it had reduced at all (kind of like watching water boil.)

Can I just say something about beef? I’m sorry if this makes my vegetarian friends cringe. Do with this what you may, but there is something so satisfying, so primal about sinking your teeth into meat. There just is. I don’t cook or eat red meat very often, but when I do I appreciate it so much. And when it tastes this good–somewhat sweet (honey!), the tiniest bit spicy (sriracha!), totally umami (soy sauce!)–I can’t think of a better way to enjoy it.

Slow Cooker Asian Shredded Beef

Slightly adapted from Foodie with Family (awesome blog, by the way!)

Serves 6-8

Ingredients

1 3.25-pound boneless bottom round beef roast

1 cup chicken broth

1/2 cup balsamic vinegar

1/4 cup plus 3-4 Tbsp honey

2 Tbsp soy sauce

2 Tbsp sriracha

6 garlic cloves, peeled and smashed

1 2-inch piece of ginger, peeled and sliced

Preparation

Place the beef in the slow cooker. Top with garlic cloves and ginger. In a bowl, whisk together the chicken broth, balsamic vinegar, 1/4 cup of the honey, soy sauce, and sriracha. Pour over the beef in the slow cooker. Cover and cook on low 7-8 hours.

When done cooking, use tongs to transfer beef to a large dish (9×13 baking dish worked for me). Pour juices from slow cooker into a small pan on the stove. Add 3-4 Tbsp of honey and stir to combine. Bring liquid to boil over high heat and continue cooking at a boil for about 30 minutes, stirring occasionally, until reduced by about half. While the sauce is boiling shred the beef using two forks.

Once the liquid reduces, pour through a mesh strainer over the beef and toss to combine. (Discard what’s left in the strainer – mostly garlic and ginger pieces.) Serve with brown rice and steamed broccoli.