Tag Archives: Meatful Mondays

Megan’s Easter Hamballs…

We were blessed to have family visit us for Easter weekend.  Not only did we celebrate the Easter holiday with good times, but my favorite 10 year old cowgirl/chef celebrated her 11th birthday.

She started the big day early helping me to exercise calves at the feed yard, and practicing her dance moves on top of the hay bale pile...

She started the big day early helping me to exercise calves at the feed yard—followed by practicing her dance moves on top of the hay bale pile…

One of Megan’s favorite meals is hamballs.  The meat dish is actually a Cozad tradition and is made from ground ham.  My husband is a master at preparing them, and he and Megan always have fun when they create their masterful hamballs together.

They taste awesome--even if they aren't made from beef...

They taste awesome–even if they aren’t made from beef…

Hamball needs:  Two pounds of ground ham loaf, one egg, two pieces of shredded whole wheat bread, one handful of oatmeal, twelve shakes of pepper, eight shakes of minced onion, six shakes of tarragon, four shakes of garlic powder, a generous helping of parmesan cheese.

Use a large bowl to combine the ingredients...

Use a large bowl to combine the above  ingredients…

Blend the ingredients by hand...

Blend the ingredients by hand…

Form the mixture into balls and place in a pyrex dish...

Form the mixture into balls and place in a pyrex dish…

Sauce needs:  Cup of water, 2 and 1/2 cups of apple cider vinegar, and 3/4 of a cup of brown sugar.  Mix the liquid ingredients together and pour over the hamballs.  Cook an hour in a 400 degree oven.

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Enjoy!  After all, they have the birthday girl’s seal of approval 🙂

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Magnificent Homemade Pizza…

When Matt and I lived in New Hampshire, there was a little pizza parlor about a mile away from the Dartmouth College campus where we could go to get “take and bake” pizza.  What I loved most about the take and bake was the option of getting a whole wheat crust.

Ah, those where the days before wrinkles and gray hair!

Ah, those where the days before wrinkles and gray hair!

When we moved to Nebraska, my mom bought us a bread maker and we started making our own home made pizza with whole wheat crust.  I love it best with cheese, hamburger, and broccoli.  Megan only agrees to put broccoli on it if I give her a direct order (she would tell you that direct orders are common place in our house)…You can be creative with the toppings or you can be boring like me and always have it the same 🙂

Tasty, Tasty!

Tasty, Tasty!

Needs:  Whole Wheat Crust = 1 and 1/8th cup of warm water, 1 and 1/2 tablespoons of olive oil, 2 cups of whole wheat flour, 1 cup of bread flour, 1/3 of a cup of rye flour, 1 and 1/2 teaspoons of sugar, 1 and 1/2 teaspoons of dry yeast, and 1 and 1/2 teaspoons of salt (optional–we do not put salt in ours).

IMG_2395Add all ingredients into the bread maker in the order given above (if you include salt–put it in after the sugar).  Set the bread machine on the “dough” cycle.  It takes about an hour for our machine to blend it into dough.

Needs: Pizza = 1 and 1/2 pounds of hamburger (browned and cooked thoroughly), 1 can of pizza sauce, grated 1lb of mozzarella, grated 1/2lb of marbled chedder/jack cheese, and chopped fresh broccoli (not quite an entire head).  Matt and Megan sometimes gang up on me and sneak in some pepperoni!

She tossed it with such exuberance that the pictures were all blurry...

She tosses it with such exuberance that the pictures come out blurry…

When the dough is finished in the bread maker, toss and stretch it before placing it on a pizza stone (this is Megan’s favorite part–watching her learn to toss the dough is hilarious).  Add pizza sauce, then burger (meat), then broccoli (vegetables), then the cheese is last.

It takes a little bit of encouragement on my part to get Megan to put on enough broccoli!

It takes a little bit of encouragement on my part to get Megan to put on enough broccoli!

Cook in a 350 degree oven for 45 minutes.  Let stand for a few minutes (5-10) before slicing and serving.  This recipe makes a thick crust pizza.  You can add more toppings if you would like!

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Filed under General, Recipes and Beef Cooking Tips...

Megan’s Meatful Mondays: Marvelous Meatballs…

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef...

A special thanks to Katie Arndt for this wonderful picture of my cowgirl/chef…

From the pasture to the kitchen, Megan’s your go-to girl!

Needs: 1 and 1/2 pounds of hamburger, 2 eggs, 1/4 cup of Shake N Bake Parmesan Crusted Seasoning, 1 cup of Oatmeal, diced onion, 1 ten and 1/2 ounce can of Beef Consomme’ Soup, and fresh Parmesan Cheese.IMG_2296

In a large bowl, combine hamburger, eggs, Parmesan Seasoning, Oatmeal, and diced onion by hand making sure to blend all of the ingredients well.IMG_2309

  • Shape mixture into balls and place them in a pyrex dish. 
  • Pour soup over the meatballs. 
  • Grate fresh Parmesan Cheese over the top.
  • Cook for 45 minutes to 1 hour at 350 degrees in the oven (depending on the size of your meatballs).
  • Serve with your favorite steamed vegetable (Megan chose steamed Broccoli).

    Don't forget to have fun!

    Don’t forget to have fun!

11 Comments

Filed under General, Recipes and Beef Cooking Tips...

Megan’s Meatful Mondays: Harvest Skillet

My favorite blonde ten year old announced over Christmas break that she was ready to graduate from baking goodies to cooking dinner.  Her daddy applauded this proclamation in the hopes that the number of home made baked goods tempting him on the kitchen counter would decrease in number…

My budding young chef...

My budding young chef…

So, as we delve into 2013, Megan and I would like to announce a new blogging project: Megan’s Meatful Mondays.  As Megan learns to cook new beef dinner dishes, we will share them on the blog site.  Make sure that you look for Megan’s cooking adventures on Monday’s throughout the winter!

Harvest Skillet

Needs: 1# ground beef, 1/2 cup chopped onion, 3/4 cup milk, 1 can cream of mushroom soup, 8 ounces of cream cheese, 1 cup corn (I prefer fresh or frozen rather than canned), 8 ounce package of cooked noodles (I prefer whole wheat), a touch of pepper and Lawry’s seasoning salt.  In the summertime, when I have fresh zucchini, I dice it into little pieces and put 1 cup into the mixture as well.

Brown burger and onion in a large skillet at medium high heat until the burger is completely cooked...

Brown burger and onion in a large skillet on medium high heat until the burger is completely cooked…

Add cream cheese and stir until the cheese is melted...

Add cream cheese and stir until the cheese is melted…

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Add cream of mushroom soup, milk, corn, diced zucchini, and cooked noodles.

Stir on medium heat until it is heated through.  This will take 5-10 minutes so be patient!

Stir on medium heat until it is heated through. This will take 5-10 minutes so be patient!  (The patience part was slightly challenging for Megan…)

Enjoy!  And, always remember Feed Yard Foodie's kitchen rule when you are asked to do the dishes...

Enjoy! And, always remember Feed Yard Foodie’s kitchen rule when you are asked to do the dishes…

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Filed under General, Recipes and Beef Cooking Tips...

Meatful Mondays…

This fall, my favorite 7th grader developed a tendency to role her eyes at me during family discussions.  I adopted a new policy at the Feed Yard Foodie house to counteract this unacceptable habit—every eye roll is equal to 10 push-ups.

She’s gotten pretty good at them…

This new rule has led to two developments: 1. There are fewer eye roll movements at our dinner table, and 2. My oldest daughter is developing “pipes” for bicep muscles that rival what mine looked like during my competitive swimming days…

This new protocol has been incredibly effective, and I view it as one of my more successful parenting initiatives.  My daughter is refocusing on showing respect for adults while also improving her physical strength.  It’s a win-win deal.  She is a smart kid, and over the past few months she has learned to catch herself right before the “eye roll” starts, simply replacing it with a smile instead.  The result is a much better dinner experience for the family!

The power of a beautiful smile and her Mama’s homemade meat loaf with home grown hamburger and tomatoes!

Every time that I read about the “Meatless Monday” campaign, I experience the same reaction as when my daughter rolls her eyes at me.  Very simply, I get angry.  The campaign (as seen again yesterday by the Los Angeles city council’s announcement) is frequently aligned with rhetoric about improving your health.  In this instance, Councilwoman Jan Perry is quoted as saying that the resolution is part of an overall “good food” agenda for the city which will result in better health amongst the community of Los Angeles.  I disagree with Councilwoman Perry—I believe that beef plays a key role in good health.

Beef’s Competitive Advantage #2

Beef is a natural food that is a great source of 10 essential nutrients including zinc, iron and protein.  There are 29 cuts of beef that meet the government standards for lean—some of my favorites include lean ground beef, tenderloin and T-bone steaks.  All of these 29 cuts of beef have 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3 ounce serving.  The protein found in beef helps to maintain healthy body weight, build muscle (just look at my daughter’s biceps!), and plays an important role in a healthful lifestyle and disease prevention.

Here’s to strength and good health!

Is it possible to process or cook beef in a way to make it less healthy?  Absolutely…But, there are also a great variety of tasty ways to include healthy lean beef in your diet.  Ways that allow you to focus on good health while enjoying beef’s signature great taste.

Councilwoman Perry, it is not about the beef, it is about the way that it is prepared and what is served to compliment it! 

I believe that a healthy diet needs to include a diverse selection of food.  I feed my family beef almost every single day because I believe that it is a critical part of maintaining our good health.  I pair beef with fruits, vegetables and whole grains to provide a healthy blend of nutrients.  Between cross country, volleyball, basketball, soccer, gymnastics and swimming– my girls need fuel to get through the day.  Of course, we can’t forget the nightly push-ups either!

The west was won on a diverse diet of meat, grains and vegetables…Her cross country races were won that way as well.

The Feed Yard Foodie house proudly participates in Meatful Mondays

Have you served your family one of the 29 cuts of lean beef recently?  Check out http://beefitswhatsfordinner.com for more ideas of how to fuel your family with great tasting lean beef.

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Filed under General, Nutrition (cattle and human)