Quick Beef Stroganoff

I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor.  What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe.  While this did take me a little longer than 30 minutes, it was so worth it!  And between you and me, I think the reason it took longer was completely my scattered fault.  I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way!  There were some substitutions I made to make it a little healthier or I was missing an ingredient.  There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey.  Or, if you are vegetarian, sub mushrooms and use vegetable broth.  All in all, a wonderful weeknight dish!

Ingredients:

1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department.  They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth.  I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any.  I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish

Preparation:

Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)

As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat.  Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear.  Remove the steak from pan with slotted spoon, transfer to a separate dish.  Discard the cooked butter from the pan.

Return pan to heat and add remaining 2 Tbs butter.  Once melted, add onions and saute for about 3 minutes.  Add garlic and mushrooms, stir to combine.  Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft.  Add white wine (or broth) and deglaze pan.  Let mixture cook down an additional 3 minutes.

In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth.  Pour the broth mixture into the pan and stir to combine.  Let simmer for 5 minutes, stirring occasionally.  Next, stir in Greek yogurt (or sour cream) until combined.  Finally, stir in cooked steak.

Serve over egg noodles, garnished with parsley if desired.

Wine Pairing Suggestions:

Cabernet Sauvignon
Malbec
Merlot
Pinot Noire
Sangiovese

Total time: About 40 minutes

Serves 6

Quick Beef Stroganoff

Quick Beef Stroganoff

 *Derived from Gimme Some Oven

Caesar Salad & Pasta Primavera

I am so happy and beyond excited to be able to share my “Guest Blogger” with you today.  I’m going to have to do the typing for her because, well, she’s 5 1/2 and this would take all day.  My youngest foodie D wanted to take a cooking class that was being offered through her school, and I couldn’t think of any reason to say No.  I mean, my little angel girl loves cooking, like her mommy?!?!!  She has always been my little foodie, ready and willing to try anything.  She absolutely adores food and as soon as she finishes one meal, she is already thinking about the next.  On Sunday she was making cookies and I caught her talking lovingly to her dough.  Does it get any better?  I think it just might!  Yesterday was her first day of her cooking class and she came home buzzing with excitement from her class.  They got to eat their food in class, but she also brought a plate home to share with the family.  We all raised our hands in agreement that her food was “super yummy!”  I am pleased to share with you her results.

Caesar Salad

Ingredients:

3 medium heads romaine lettuce; chilled, dry, and crisp
1/3 cup garlic olive oil
2-3 Tbs wine vinegar
1 lemon – halved
2 One Minute coddled eggs
Salt to taste
Dash Worchester sauce
Freshly ground black pepper to taste
6 Tbs grated Parmesan cheese (can add more)
1 cup Caesar croutons

Preparation:

Bring a sauce pan of water to boil.  Gently add eggs and turn heat to low, set timer for 2 minutes.  Remove eggs with slotted spoon or wire mesh strainer.  Cool in cold water and set aside.

Into a chilled salad bowl, break romaine leaves into 2 inch widths.  Drizzle with garlic olive oil and vinegar.  Squeeze juice from lemon over the top.  Break coddled eggs over lettuce, toss many times to ensure everything is thoroughly mixed.  Season with salt, pepper, and Worchester sauce.  Sprinkle with parmesan cheese.  Toss six or seven times until dressing is well combined and every leaf is coated.  Add croutons.  Serve immediately.

Pasta Primavera

Ingredients:

1 lb Italian style spaghetti
1 cup thinly sliced zucchini
1 ½ cup snow peas (can use frozen)
1 cup baby peas (can use frozen)
6 asparagus sliced in 1″ pieces
1 cup sliced mushrooms
1 (16 oz) can peeled tomatoes, drained and chopped
3 Tbs olive oil
Salt and pepper to taste
¼ cup chopped fresh parsley (can sub 1/8 cup if using dried)
2 tsp minced garlic
½ cup freshly grated parmesan
¹⁄³ cup butter
1 cup heavy cream (can sub low-fat milk)
¹⁄³ cup fresh, chopped basil

Preparation:

Cook pasta in large pot boiling water.

Briefly cook the green vegetables and mushrooms in water (or steam).  When crisp tender, refresh by running under cold water.  In large frying pan heated to medium, sauté tomatoes and parsley in olive oil.  Add all of the vegetables and simmer until heated through.

Add cooked pasta, cheese, cream, butter, and basil.  Toss to coat.  Add salt and pepper to taste.

Serve hot, with chilled Caesar salad.

Wine Pairing Suggestions:

Fume Blanc
Grüner Veltliner
Muscadet
Sauvignon Blanc

Both recipes serve 6

Caesar Salad & Pasta Primavera

Caesar Salad & Pasta Primavera


Orzo “Paella”

There is something about orzo.  The texture.  The size. It’s just the most amazing little cross between rice and pasta.  A rice / pasta cross-over!  This recipe calls itself a “paella” and it makes for a wonderful “when I grow up I want to be a paella” dish.  The flavors come together really nicely and are a great compliment to each other.  I was able to use left over chicken, which is always a plus for me, and it had shrimp.  As most people know, we are a big shrimp eating family.  The peas were a “no go” for the kiddos, but that was no surprise.  This got a big thumps-up and was wonderfully quick to make!

Ingredients:

¾ lb large frozen shrimp; cleaned, shelled, thawed with tails on (I used what I had in the freezer, which were medium, and they worked just fine)
Juice of ½ a lemon
¼ tsp each salt and pepper
1 Tbs plus 1 tsp olive oil
3 ½ cups low sodium chicken broth
2 cups water
¼ tsp turmeric
1 lb orzo (can sub whole wheat for a healthier meal)
½ cup frozen peas
½ small onion, finely chopped (time-saving tip: buy pre-chopped either in the freezer section or fresh in produce)
2-4 cooked chicken thighs cut into 1″ chunks
¼ cup roasted red pepper, cut into thin strips (I bought the jarred version, though you could roast your own)
¼ cup flat-leaf parsley, chopped

Preparation:

Preheat oven to 425°.  Place first four ingredients and 1 tbs of olive oil in large zip-lock bag.  In medium pot, bring chicken broth and 2 cups water to boil.  Add turmeric and orzo; boil for 6 minutes.  Drain, reserving ¾ cup of cooking liquid.  Place frozen peas in the broth and let sit.

Heat remaining 1 tsp olive oil in a large pan.  Add onion and cook until translucent.  Add shrimp and cook 3 minutes; flip halfway through.  Add chicken thighs; cook for 2 minutes, stirring occasionally.  Add drained orzo to pan.  Pour peas and reserved liquid over orzo and stir.  Finally, stir in red pepper.  Bake for 10 minutes.  Top with parsley and serve.

Wine Pairing Suggestions:

Beaujolais
Chianti
Garmay
Grüner Veltliner
Sangiovese

Serves 6 (and probably some left for lunch)

Prep time: 15 minutes  Cooking time: 22 minutes

Orzo "Paella

Orzo “Paella

*Derived from Fitness Magazine

Linguine with Shrimp Scampi

I don’t think I have discovered a way to make shrimp that my kids WON’T eat.  Not that I’m really trying.  But sometimes I think, “There is no way they are going to go for this.”  And they do.  We even went to our favorite Chinese place earlier in the week at the request of D, for the honey walnut prawns.  I was telling the owner that I tried making them at home, and while they were very good, they weren’t OIC Bowl good.  After she walked away, Berto leaned across the table and whispered to me, “Yours were REALLY good Mommy.”  Heart melting.  Right there.  Right then.  Well, these got the same reaction from the kids, and the Hubs, too!

Ingredients:

Vegetable Oil
Kosher salt
1 1/2 lbs linguine
6 Tbs unsalted butter
5 Tbs olive oil
3 Tbs minced garlic (time saver tip:  Buy jarred minced garlic, such as Spice World)
2 lbs large, peeled and deveined shrimp (I always buy them that way)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 small lemons)
1/2 lemon thinly sliced in half-rounds (left mine whole rounds, but half is better)
1/4 tsp hot red pepper flakes (optional, I omitted)

Preparation:

Drizzle some vegetable oil in a large pot of boiling salted water, do not skip this step.  It helps keep your linguine from clumping together.  Add 1 tbs salt and the linguine.  Cook for 7-10 minutes, or according to package directions.

While water is boiling and pasta is cooking, in another large, heave-bottomed pan, melt the butter and olive oil over medium heat.  Add garlic and sauté for 1 minute.  Keep a close eye, the garlic will burn very quickly.  Add the shrimp, 1 tbs salt, and the pepper.  Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice, lemon slice, and red pepper flakes (if using).  Toss to combine.

Drain the linguine and add it back to the pot in batches.  In-between batches, add some of the shrimp and sauce.  Toss well, and devour!

Wine Pairing Suggestions:

Albariño
Chardonnay
Friulano
Picpoul Blanc
Vinho Verde

Serves 6

Total time: 40 minutes

Linguine with Shrimp Scampi

Linguine with Shrimp Scampi

*Courtesy Ina Garten