beef paprika

As part of my high-protein experiment, I made beef paprika today based on a recipe I found online.  Although it takes a while to simmer, the actual prep is really easy.  The taste is good: a sweetness that reminds me of BBQ, but with the genuineness of a hardy goulash.

quick'n'dirty shepherd's pie

I feel like to be edgy I have to give my recipes stupid names. So, today I present you with quick'n'dirty shepherd's pie. It's fast (less than 30 minutes), filling, and delicious, if a bit lacking in the presentation department. Perfect cold-weather food or dinner for those feeling-bad-about-yourself-and-watching-youtube-videos-all-night evenings. What you need:

- pan with metal or removable handle
- 1lb (400-500g) ground beef*
- 1 jar or 1 packet of brown gravy
- (instant) mashed potatoes**
- frozen or fresh vegetables
- grated cheese

* I prefer ground beef, but you could also use mixed (beef/pork) or, if you're feeling a little fat that day, ground turkey. Haven't tried it vegetarian, but you could experiment with tofu and whatnot.
** Instant mashed potatoes are definitely good enough for this recipe, but read the package. Some only need water, other require milk and butter, so make sure you get what you need. Home-made are also acceptable.

Get out your vegetables (green beans, peas, carrots, etc.) if frozen. Start by browning the meat with a little oil. Meanwhile, in a medium pot get the mashed potatoes started. If you're choosing the home-made option, try to have them almost done by the time you start the meat. Once that's going, heat the gravy (jar) or boil the water for it (packet). When the meat is cooked through, at the vegetables and simmer until thawed.

Next, dump the gravy over the meat/vegetable mixture and stir. Plop the finished mashed potatoes on top and spread. Add some sprinkled cheese. Broil (with overhead heat) the whole pan until cheese is crispy (make sure the pan's handle won't melt -- and obviously use a pot holder when taking it out of the oven). This should take only a few minutes, so watch it closely. Let cool for a minute, then stuff your face.

oma's stuffed peppers

Here's what you'll need for the stuffed peppers:

- 1kg/2lbs ground meat (beef or mixed)
- 6-8 bell peppers (whatever color you like)
- 1 cup rice
- 1 onion, chopped
- tomato paste
- ketchup

- 2-3 tablespoon of flour
- salt, pepper, paprika, parsley

First, we'll make the meatballs because they'll take 45 min - 1 hour to boil. In a bowl, mix the meat, chopped onion, rice, seasoning, and parsley. Before you get your hand all meaty, put a big pot of water with a dash of salt to boil. Then mix everything with your hands. The size of the meatballs will depend on the size of your bell peppers. (I usually make a few without peppers.) While they boil, hang out, listen to music, or do some homework if you're feeling productive.

After about 45 minutes, start preparing the bell peppers. Some people like to save the tops as lids because they think it's "cute," but I just throw them away. Wash inside and out. If you have giant bell peppers, you could even cut them in half. When the meatballs are done, take them out of the water. Take about a cup or two of the broth and put it in a sauce pan. Fill the original pot (still with the rest of the broth) up with wather and boil the peppers.

In the sauce pan with the broth, add about half a cup of ketchup and a small can or two of tomato paste. Whisk in a table spoon or two of flour and boil for a minute. When the peppers are soft (maleable, but not falling apart), drain the water and introduce a meatball to each pepper; cover with sauce. Finished.