Tag Archives: quick

Beef Stroganoff

Beef Stroganoff

Beef Stroganoff

After making the Mushroom Stroganoff I wanted to make the real thing. Especially considering that I haven’t had beef stroganoff in at least ten years. Yeah, I couldn’t believe it either when I started thinking about it. I actually don’t remember the last time I had it. And after I made the mushroom stroganoff, I started searching for recipes. But as you know, I have a hard time following a recipe. So, I decided to combine a few and the ones I liked were the Paula Dean version and a Cooking Light version.  Here is what I came up with:

Ingredients:
1 lb of beef (I used the already-cut-up beef that you can find at your local grocery store)
3 TB of flour (this depends on your beef; you could use more or less)
24 oz. of mushrooms, sliced thinly (less mushrooms if you like less)
1 cup of low-fat sour cream
1 large onion, diced
Spices to taste (salt, black pepper, paprika, chipotle pepper)

Steps:
Cook noodles according to package directions.
1. In a zip bag, season and flour the meat. Shake it to make sure the flour, salt, and pepper cover the meat.
2. In a large skillet, saute the onions and then the meat.
3. Add the mushrooms once the meat is done.
4. Once the mushrooms reduce, add sour cream and cook over low heat till you have a nice sauce and no lumps and the meat is cooked through.
Add seasonings as you go along to deepen the depth of flavor.

Serve over noodles.

Onions and meat

Onions and meat

Mushrooms added

Mushrooms added

Sauce for stroganoff

With Sour Cream

Advertisements

Crockpot Oatmeal

You must have noticed that I don’t have any breakfast recipes here. I’ve become a non-breakfast person in the last 10 years or so. But one of my New Year’s resolutions is to eat breakfast every day. So, another try at crockpot oatmeal was a must. I’ve been experimenting with this for a few months on and off and yesterday, I was telling a friend of mine how quick, easy, and healthy a crock-pot oatmeal is.
My experimenting involved different proportions as well as different things I added and when I added them. In one of the earlier versions, I’d add the dried fruit right away, but the raisins plumped up and were a little sour, the dried apricots became a yummy mush but the texture was barely tolerable, and dried cherries were really sour. Also, it seems that a 1:4 proportion of oatmeal to water seems to work well for me (1 part oatmeal to 4 parts water).
This recipe makes 2 generous portions or 3 average portions (in a 1.5QT crock-pot). I always have leftover oatmeal that I don’t know what to do with.
But here is the recipe that worked out:

Ingredients:
1/4 cup oatmeal (use steel cut oats, not instant)
2 cups water
brown sugar (a little less than a 1/3 cup)
pinch of salt
cinnamon and nutmeg to taste (I used about a teaspoon of cinnamon and a generous pinch of nutmeg)

Optional Additions:
Nuts (I used a handful of chopped pecans)
Dried fruit (I used 3 apricots I cut up in quarters and a handful of dried cranberries)

Steps:
1. Combine all ingredients in the crockpot and mix them up a little, except the Optional Additions.
2. Turn on the crock pot to “warm” and leave on over night (about 8-9 hours).
3. Half hour before the oatmeal is done, add the dried fruit of your choice and add the nuts when you are ready to enjoy.

The reason I use the “warm” setting instead of “low” is because I noticed that there’s less oatmeal that sticks to the sides and burns.

Tomato and Spinach Soup

Tomato-Spinach Soup

Tomato-Spinach Soup

This was a completely unexpected and impromptu soup. I’m sure you’ve noticed that I’m not much into soup since I have so few soup recipes. But this just came together suddenly, since I didn’t even get into to the kitchen until about 8 in the evening. What can I say, I was bored so I started cooking. 😉 I had some things I wanted to use up before they go bad and wanted something easy, light, healthy, and packed with nutrients. And since I’m fond of throwing a bunch of stuff in one pot and seeing what develops, I got a really yummy soup that is perfect for this cold and rainy weather. I hope, one of these days we’ll have spring.

Ingredients:
1 (1lb) jar of tomato sauce
2 bell peppers (red and yellow, or whatever you want)
1 large onion
1/2 lb carrots
1/2 cup of brown rice (optional)
1 lb spinach
Water (at least as much as the tomato sauce; I used two times the tomato sauce)
basil
bay leaves (optional; I used a few small ones)
Spices (salt, freshly ground black pepper, cumin, corriander, paprika, Pensey’s Chile Con Carne, Pensey’s Sweet Curry)

Steps:
1. Saute the onion and bell peppers. Season a little bit.
2. Heat the tomato sauce in a pan (I used a 3.5 QT pan). Add water (as much as you used for the tomato sauce. I just used the empty jar of sauce).
3. Add the sauted vegetables and cook a few minutes.
4. Add brown rice, if using and carrots.
5. Add spinach.
6. Add the rest of the water and bay leaves.
7. Add the spices, whichever you are using, and basil.

Tomato Soup ingredients

Tomato Soup ingredients

Tomato soup and veggies

Tomato soup and veggies

Tomato soup and spinach

Tomato soup and spinach

Marinated/Pickled Mushrooms

Marinated Mushrooms

Marinated Mushrooms

I absolutely love pickled things; I think I can live on pickles alone. So I am always looking for good and easy recipes for pickling things. This time, I wanted to experiment with pickling mushrooms. I wanted a recipe that was very easy and very quick and with a very short list of ingredients and steps.
So here is what I came up with:

Ingredients:
2 6.5 OZ package of mushrooms (I used button mushrooms)
1 jar of Zesty Italian Dressing

Steps:
1. Wash the mushrooms (they don’t absorb water and don’t get soggy, don’t worry).
2. Place the mushrooms into a pot full of cold water and bring to a boil.
3. Let boil for a few minutes and drain.
4. Place mushrooms into a clean jar and pour the entire jar of Italian Dressing on top of the mushrooms.
5. Close tightly and let stand for a few days. Make sure all the mushrooms are equally covered, so mix up the contents ever now and again.

I had great tasting mushrooms in a few days.

Leftovers into the pan

I always have too many leftovers and I never know what to do with them.  Today I decided to toss all of them into a pot.  Generally, that’s my typical cooking style (through stuff into a pot and see what happens) unless I’m making a specific dish.  Today I had bits of uncooked pasta, half a large eggplant, and a few other raw ingredients.  Feel free to try this with anything you like.  Here is what I had.

Ingredients:

1/2 of a large eggplant (peeled and diced)
3/4 of a large red onion (diced)
1 14.5 oz. can of tomatoes (whatever you have on hand)
a packet of mushrooms (mine were already sliced)
cheese (whatever you like, to taste)
salt, pepper, parsley, garlic
a handful of spaghetti
liquid (you can use some wine, or stock or water. I used about a cup of chicken stock)

Steps:
1. In a large skillet saute onions, garlic and eggplant together. When the eggplant shrinks a little and the onions are really soft, add the mushrooms.
2. Add stock and cook for a few minutes before adding the can of tomatoes.
3. Season.
4. Add the cooked pasta (cook it in a different pot), parsley, and cheese.

Baked Salmon

I found this recipe on FoodNetwork.com, but it had a few too many extra things, so I paired it down.  Here is my version.

Ingredients:

1 LB of Salmon
Tamari (or low-sodium soy sauce if you can’t find Tamari)
freshly ground black pepper (to taste)

Steps:

  1. Rinse the fish and pat it dry.
  2. Put fish into oven-safe dish.
  3. Pour as much Tamri as you like. I like it quite liberally on the fish. It keeps it moist during cooking, as well as makes a nice sauce for spooning over your side dish (like rice).
  4. Preheat oven to 400 degrees.
  5. Cover the dish with aluminum foil.
  6. Cook for about 15-18 minutes, depending on the thickness of the fish.
  7. Take it out of the oven. If the fish is still too rare for your liking, keep it covered with the foil. It will keep cooking, but won’t dry out.

That’s it. A main dish in 15 minutes. It’s healthy and easy and quick. What could be better?

Salmon with tamari

Salmon with tamari

Baked Salmon

Baked Salmon

Finished Salmon and Asparagus

Finished Salmon and Asparagus