Category: beef

Hawaiian beef Kabobs

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Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!

  • preparation time: 15 min
    Total time:     25 min
  • difficulty level: 1
  • recipe ID: CF26
  • cuisine region: Caribbean

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You will Need

  • medium bowl
  • metal or wooden skewers (2 per servings)
  • knife
  • cutting board
  • BBQ
  • BBQ vegetable tray
  • sauce brush
  • water
  • oil

Preparation

1

Cook the rice: In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup, 3 2/3 cup), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add half of the Hawaiian pineapple marinade (3 tbsp, 1/3 cup, 9 tbsp) and lightly fluff the rice with a fork to ensure the sauce is combined. 

Note: If you are using wooden skewers, soak them in water at least 10 minutes. 

2

Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves into 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.

3

Assemble the vegetable kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables. Lightly brush the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp).

Note: If you don’t have a BBQ, you can bake the kabobs in the oven at 400F for 15 minutes or until the vegetables are cooked but still crunchy.

4

Cook the kabobs: Place the vegetable kabobs and beef kabobs on the BBQ and cook about 5 minutes on each side. Brush the kabobs with the remaining Hawaiian pineapple marinade. Brush the kabobs 3-4 times while they are cooking.  

5

Serve: On individual plates, serve the vegetable and beef kabobs with the spiced rice. 

Bon Appétit!​

Ingredients

2 portions

4 portions

6 portions

Beef kabobs

8 oz

16 oz

24 oz

Hawaiian marinade

1/3 cup

2/3 cup

1 cup

brown rice

1/2 cup

1/2 cup

1 cup

zucchini

1 small

1 medium

2 medium

mushrooms

50 gr

100 gr

150 gr

bell pepper

1

2

3

red onion

1

1

2

Tags

family
local
soy

Note: We cannot guarantee any dish is allergen free. 

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BELL PEPPERS 
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).

Red peppers contain the highest amounts of vitamin C.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. 

Making this recipe with kids?
Ask the child to help by completing step 3:

  • Assemble the kabobs

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Region: California
Colour: Red
Alcohol: 13%
Price (SLGA): $12.78

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Nutritional Information

Southwest beef bowl

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This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo rubbed beef, abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime sauce. This dish is filled with protein and fiber which is sure to keep you energized for hours

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF21
  • cuisine region: Tex Mex

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You will need:

  • knife
  • lined baking sheet
  • medium pot
  • cutting board
  • citrus zester
  • Pan
  • colander / strainer
  • oil
  • salt & pepper
  • water

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2  cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes. 

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil.  Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Cook the beef & heat the beans:  In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the Adobo beef. Season with salt & pepper. Fry for 7-8 minutes.

Drain and rinse the black beans. Add the black beans to the beef. Combine to heat through. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black  beans, beef and vegetables. Garnish with the mango lime sauce and lime wedges. Serve. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell peppers

1

2

3

Onion

1

1

2

Adobo spice

1 tsp

2 tsp

3 tsp

Adobo beef slices

200 gr

400 gr

600 gr

black beans

100 gr

200 gr

300 gr

Lime

1

1

1

Cilantro

3 gr

6 gr

9 gr

Mango lime dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes. While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

Dips & Sauces  Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:
  • 1. Rinse the rice and add it to the pot.
  • 5. Add the cilantro and lime zest to the rice. Combine.
  • 6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING  
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

  • Adobo beef slices: Beef slices, smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • bell pepper
  • brown rice
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
  • sweet potato
  • black beans
  • lime
  • cilantro
No egg adaptation:
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free. 

Tags

eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Mango Steak Bowl

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Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF15
  • cuisine region: fusion Caribbean

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PioneerGardens

Tools

  • knife
  • cutting board
  • bbq or pan

Preparation

1

Prepare the produce and cook the potatoes:  Heat up the bbq and or oven to 430F. Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments. 

Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Cook the steak: When the bbq is hot, cook the spiced steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing. 

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

3

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.

4

Slice the steak: Place the cooked steak on a cutting board and slice it in about 1 cm slices.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cooked potatoes, cashew, lime, and mint.  

6

Garnish and serve: Place the steak slices on each plate and top with tangerine dressing.  Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

spiced steak

200 gr

400 gr

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

potatoes

400 gr

800 gr

Tangerine dressing

3 tbsp

1/3 cup

pepper*

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the mint as some children do not like its flavour. 

Making this recipe with kids?

Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol: 13.0%
Price (SLGA): $13.17

PETER LEHMANN LAYERS
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: Australia
Colour: White
Alcohol: 13.5%
Price (SLGA): $17.75

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Steak soba noodle bowl

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This meal is satisfying and comforting, but it doesn’t feel heavy, which is why we love it for the early spring months when it just starting to warm up. This hearty soba noodle bowls is filled with cruchy green vegetables, marinated steak and spicy soy and maple sauce. This bowl is topped with cashews, green onions, cilantro and lime. 

 
  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF14
  • cuisine region: fusion japanese

Featured Local Products

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Tools

  • knife
  • baking sheet
  • cutting board
  • Pot
  • Pan
  • Medium bowl

Preparation

1

Prepare the vegetables: Prepare the vegetables: In a medium pot bring the water (1 liter, 2 liter) to a boil on high heat. Rinse and dry all produces. Cut the bok choy in 4 cm slices. Cut the snap peas in 2. Slice the green onion in ½ cm slices. Roughly chop the cashew and the cilantro. Cut the lime in 6.

2

Cook the steak: When the bbq is hot, cook the pepper & coriander steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing. 

Note: Ensure the Beef steaks reach a minimal internal temperature of 130 degrees Fahrenheit 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

3

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

4

Cook the vegetables: In a pan, add the spicy maple soy sauce.  Turn on the heat to medium and bring the sauce to a boil, stiring regularly. Add the snap peas and cook for 3 minutes. Add the bok choy, cook for 1 additional minute. Add the drained soba noodles  to the pan. Combine to coat with the spicy maple soy sauce.

5

Slice the steak: Place the cooked pepper & coriander steak on a cutting board and slice it in about 1 cm slices. 

6

Garnish and serve: In individual bowls, place the soba noodles, steak slices and vegetables. Garnish with lime wedges, green onion slices, cilantro and cashew.

Ingredients

Included

2 portions

4 portions

Bok choy

200 gr

400 gr

Snap peas

75 gr

150 gr

cashews

1 tbsp

2 tbsp

lime

1

1

Green onion

1

2

cilantro

3 gr

6 gr

pepper & coriander steak

200 gr

400 gr

Soba noodles

90 gr

180 gr

Spicy maple soy sauce

1/4 cup

1/2 cup

water*

1 liter

2 liter

Tags

nuts
family
local
soy
gluten

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

VEGETABLES 
vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups). Start with the ones you like, and then try something new! Add vegetables to your favourite recipes, salads, or have them as an easy snack. One recent large study of over 65,000 people, found that for each serving of vegetables consumed, the risk of dying dropped 16%!

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the cilantro as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing step 6

  • Garnish and serve

Cooking with Kids