Sunday, February 26, 2012

2 Meals in One...Meal 2: Roast beef Sliders with a Zippy Lentil Soup

Now that you have dined on this superb roast...Are you ready for sliders?

Zippy Beef Sliders
Break up the remaining beef and warm up. you can warm in a micro or on low on the stove. I prefer to steam it so it retains its moisture. No matter how you do it, warm up your meat. Then, spoon onto your buns (you can toast if you prefer).  Top with a thick slice of Swiss cheese. Please all in a cake pan, cover in foil and warm in a 300 degree oven until cheese is melted.

**Don't have left over roast, use cooked chipped beef or chop up Roast beef lunch meat.
I served with Lentil soup

Zippy Red Lentil Soup

1/2 t cumin

1/2 t hot paprika
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 bay leaves
2 quarts low-sodium vegetable broth
2 14½ ounce can petite-diced tomatoes
1 pound (2½ cups) dried red lentils (I bought bulk organic red lentils)
1 carrot, peeled and diced
2 medium cloves of garlic, chopped
Kosher Salt

1. Add all ingredients to your stock pot and bring to a boil. Stir frequently so the lentils do not stick. Remove any foam that forms while cooking. reduce heat and simmer for about 30 minutes. Lentils should be tender but not dissolving! :) Serve with a dolup of sour cream or my favorite a dollop of plain greek yogurt!

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