Mediterranean Beef Toss Food

MEDITERRANEAN BEEF TOSS

Steps:

• In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
• Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.

MEDITERRANEAN BEEF TOSS

Steps:

• In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender., Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add beef mixture; heat through. Serve over spaghetti if desired.

MEDITERRANEAN PASTA TOSS

Steps:

• Pasta cooking directions:.
• 1. Bring water to a boil and add capellini/angle hair pasta.
• 2. Reduce heat and cover until pasta is cooked.
• 3. Drain and toss with 1 ounce extra virgin olive oil.
• Mediterranean Toss directions:.
• 1. Heat oil in large nonstick skillet on medium high heat.
• 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
• 3. Add garlic and toss.
• 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
• 5. Add white wine so it can absorb the seasonings and cook the garlic.
• 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
• 7. Add pesto, tossing until ingredients are evenly coated.
• 8. Throw in pasta and toss.
• 9. Remove from heat and let it sit for a minute.
• 10. Add spinach and toss until spinach is slightly wilted.
• 11. Add feta and toss lightly until everything is mixed*.
• 12. EAT!
• * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.

MEDITERRANEAN ROAST BEEF PITA

Steps:

• Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

MEDITERRANEAN BEEF STEW

Steps:

• Heat oil in large Dutch oven over medium-high heat.
• Add beef and cook for 5 minutes, browning all sides.
• Remove meat from pan.
• Add mushrooms, carrots, onion, celery and garlic to the pan.
• Cook 5 minutes, stirring occasionally.
• Return beef to the pan.
• Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
• Bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Stir in olives and cook for 30 minutes or until beef is tender.
• Discard the bay leaves.
• Stir in vinegar and sprinkle with parsley.

STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW

Steps:

• In a heavy plastic bag combine the flour with salt and pepper.
• Add in cubed beef; toss to coat, then shake off any excess flour.
• In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
• Brown the remaining beef adding in more oil if needed.
• Add in the red bell pepper, onion and garlic; saute for 3 minutes.
• Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
• Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
• Season with salt and pepper.
• Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
• Remove bay leaf.
• Ladle into serving bowls and top with grated Parmesan cheese.
• Delicious!