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Beef Stroganoff | Recipe

October 7, 2010 By Laura 1 Comment

Beef Stroganoff is a meal we had only made once before, in our married years here, years ago. As I recall, too, it didn’t come out quite as we had hoped. I believe the issue was that the meat came out a little too tough. So I guess we decided we weren’t good at making that meal, and we didn’t make it again.

That is, until a few weeks. I found myself dreaming of, and really craving, some Beef Stroganoff. Day, after day, after day. Finally, I decided I just had to have some, and set out to find a new recipe. I found one. This is it. And I can assure you…..we’ll be making this a little more regularly now! It was DE-LICIOUS, and it sure satisfied my craving. But only for that day, because now we all want it again, a.s.a.p. So count this recipe as tried, true, and definitely approved! (And that counts the kids!)

Participating Ingredients:

12 ounces boneless beef sirloin steak
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons instant beef bouillon granules
1/4 teaspoon black pepper
2 cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 tablespoons butter or margarine
2 cups hot cooked noodles

Directions:

1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.

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beef-stroganoff-recipe-2 2. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.

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beef-stroganoff-recipe-1 3. In a large skillet, melt the butter, and then add 1 glove of minced garlic.
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beef-stroganoff-recipe-3 4. Cook and stir the meat, mushrooms, and onion, in the hot butter with garlic over medium-high heat for 5 minutes, or until desired doneness. Drain off fat.
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beef stroganoff 5. Once the meat is cooked to your satisfaction, along with the mushrooms and onions, stir in the sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
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*Now interestingly, whenever I have thought of Beef Stroganoff, I’ve always imagined it in my picture-mind, with a dark rich brown gravy. As you can see, that’s not how it comes out here. And why would it, with the sour cream we’ve added? Suddenly, I realized that the darker brown gravy I was recalling, was from the Beef Stroganoff hot school lunch menu, that I got in my elementary years. Now, I have to wonder what that stuff really was. Hmmm.

beef-stroganoff-recipe-5 6. Serve over noodles.

And have seconds, while you can.

Yes, your peas too! ; )

Makes 4 servings

Nutrition Facts:

Calories427, Total Fat (g)23, Saturated Fat (g)13, Monounsaturated Fat (g)7,
Polyunsaturated Fat (g)2, Cholesterol (mg)119, Sodium (mg)575, Carbohydrate (g)29, Total Sugar (g)6, Fiber (g)2, Protein (g)26, Vitamin A (DV%)0, Vitamin C (DV%)3, Calcium (DV%)9, * Iron (DV%)23, Starch (d.e.)2, Lean Meat (d.e.)3, Fat (d.e.)2, Percent Daily Values are based on a 2,000 calorie diet

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Scallops and Grilled Zucchini | Recipe

August 1, 2010 By Laura 5 Comments

11_carmelized-scallops_300

Here’s something you may or may not know about me.

I am not a mother that takes some time for herself now and then. I don’t go away, or even take a day, for myself, here and there. Most times, I don’t even just go shopping, without taking some or all of the kids with me. I just don’t care to be away from my kids. I like their company. I understand some mothers do like to go away, or take a break from their kids now and them. I’m betting that is normal, and I know there is nothing wrong with that. But it’s just not what I do.

But the other day, I went to visit a good friend. She is only one of a few real-life friends I have. I only see her once in a blue moon, and I hadn’t seen her in way too long. She lives very close by, so you would think I’d be able to see at least a little more frequently, even as busy as I am.

But you see, every single time we have ever gotten together for ‘just a cup of tea’, it has pretty much turned into an ‘all day affair’. She is SO down to earth, so funny, so easy to talk to, and listen to, that the hours always seem to just slip right away. Literally.

So we met the other day at her house, just for a cup of tea, or a glass of wine, at 1 p.m. in the afternoon.

I got home at 9 p.m.

It’s pretty much a pattern now. Complete with Michael’s phone call somewhere in there, asking, “Is my bride ever coming home again?”. At the end of our visit, we stood in her front doorway for another hour+, chatting some more. It’s ridiculous. I love her to death.

So what does that have to do with food and recipes? You came to talk about FOOD, right? Well, the link is that of course I stayed for dinner, at my friend’s. She said she was having scallops. I had brought her a summer squash and zucchini from my gardens. ; ) I learned she calls scallops ‘sea candy’. She showed me how she prepares her scallops, and zucchini. Both, on the grill. I was intrigued. The dinner, was DELICIOUS.

This is pretty how she prepared the dinner. But her reference of the scallops as ‘sea candy’, gave me the idea of adding a little ingredient.

01_ingredients The scallops participating ingredients: fresh sea scallops (easy to find here on this shore), 1/2 stick of butter, and some light brown sugar.

02_butter-sugar

In a foil lined tray on the grill set on about medium heat, we threw in a 1/2 stick of butter, since we had 2.5 pounds of scallops. Actually though, we threw in 3/4’s of a stick (seen above), and then took 1/4 back out. lol. (It was too much.) Then I threw in an unmeasured amount of light brown sugar. (As it turns out, Michael secretly added more when I was not looking. He is my ‘Sugar Boy’. This is different than ‘Sugar Daddy’.)

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03_raw-scallops When the butter is all melted, dump in the fresh raw scallops.

04_raw-scallops
Spread them all out evenish in the pan, and close the cover.

Get in there and stir them up now and then, turning the scallops over as you can. or even spinning the pan around to ensure even heating. But the goal is to get the butter and sugar caramelizing, and that really takes a little bit of a while.

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05_ingredients Then we started preparing a side dish. Participating ingredients: a garden-fresh zucchini, virgin olive oil, kosher salt and pepper.

06_sliced-zucchini

Cut off the ends of the zucchini, and then slice it up the long way, about 1/2 inches or there-abouts. Then we cut those slices in half too.

07_sliced-zucchini-squash Brush them with olive oil, and sprinkle on some kosher salt and ground pepper > both sides.

08_ready-to-grill-zucchinil They are ready to throw on the grill. But the scallops take much longer, so we waited quite awhile before putting the zucchini on.

09_grilled-zucchini

When the scallops looked like they would be ready soon, we threw the zucchini on the grill. The goal for these is to remove them off the grill when they are still dense and soft, but on the firmer side. We don’t like mushy squash.

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10_grilled-scallops

The scallops get beautifully brown, as all of the butter and sugar has caramelized.

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11_carmelized-scallops

Look how perfect.

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12_scallops-zucchini-rice-dinner We also made a rice side dish. But don’t be too impressed with that. It was literally one of those ‘Side Dish’ packets. You know….add water and boil.

But how simple and summery is this meal? It was SO good. The kids enjoyed it too, as suspicious as they were.

We had scallops left over though, so Michael brought them to his friend. He was a very grateful man, from what I heard.

This was the first time we have ever prepared scallops in any manner, and the first time we have put zucchini on the grill. Have you grilled something new yet this summer? Please share, or link us to it.

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Food | Easter Photo Series

April 6, 2010 By Laura 4 Comments

Just a handful of photos of our Easter food.

Our triplets helping being a team kneading the hot cross bun dough!
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Homemade hot cross buns. Divine!
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Fruit cups, admittedly, from a can. Lol.
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Glazed spiral ham.
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Easter dinner.
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The celebration of Jesus risen, always offers many edible blessings to enjoy! And we-sure-do!
Bet you all do, too!

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Tuna Pea Wiggle

March 18, 2010 By Laura 49 Comments

When I was a kid, my absolute favorite meal, was Tuna Pea Wiggle. Honestly, I thought maybe my mother or grandmother made up the name for this recipe. But no, it turns out ‘wiggle’ is a real term, for ‘cream sauce’. I think that just having the word ‘wiggle’ in the name of this dish, is enough to intrigue any silly kid. Having crackers for dinner, may be another plus. At least, that’s how we make it. There are other variations I’ll mention after, but my kids and our whole family, LOVES Tuna Pea Wiggle, just as much as I do. As Catholics, this is a great meatless meal for the days of abstinence of Lent, and we often have it on those days. But that doesn’t keep us from eating it the rest of the year!

Here’s how to make it:

* Participating Ingredients:

2 cups milk
1 tsp. butter or margarine, and add to milk above
3/4 cups peas (we use frozen)
1-2 cans of tuna
salt & pepper
2 Tbsp cornstarch, mixed w/ 1/4 c. milk
saltine crackers

* We double this recipe, for our family of 6, and we eat it all in one meal. Everyone has seconds. For a doubled recipe, we use 2 cans of tuna. We like it a little saucier.

Add 2 Tbsp. of cornstarch to1/4 cup of milk, and mix to dissolve with fork.

In a medium saucepan, heat the milk and butter/margarine until bubbles form around edge of pan.
DO NOT BOIL!

Stir in the cornstarch and milk mixture. Cook until it thickens.

Add tuna and peas.

Mix it all in.

Add salt and pepper to taste.

Stir and let thicken a bit more. It’s just a visual thing. There is no amount of time, right, or wrong way.

Spread saltine crackers on a plate.

Ladle Tuna Pea Wiggle over the saltine crackers. Salt and pepper a bit more, if desired. I desire.

Enjoy every-single-bite.

Don’t be afraid to have seconds.

Now, here are a few variations:

– My cousin told me she has always had ‘Salmon Pea Wiggle’. She has never had it with tuna. Interesting! The opposite is true for me.

– I’ve heard of people adding cheddar or Velveeta cheese to the sauce. I love cheese, but not with tuna and peas, personally.

– Tuna Pea Wiggle can also be served over toast, biscuits or boiled potatoes. But I have always, always had it over the saltine crackers. Because I’m still that silly kid.

Have you ever had Tune Pea Wiggle? Does your family eat other variations of it? Do you call it something else?
(Update – You’ll enjoy reading the comments on this one, as much as we have! This post has been so popular, from ‘Tuna Pea Wigglers’ all over the world! Lovin’ it)

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Chicken Chili | Slow Cooker Recipe

January 28, 2010 By Laura 9 Comments

The other night, my husband said he was making his chili and cornbread for dinner. The whole house bursted out in cheer, except for me. I am TIRED of that. I said so. He said, “Have you got any better ideas?” And I said, “Not yet, but I’ll get one!” I found a fine variation that would give me something new, yet keep the family happy with something similar. Chicken Chili! It was a HUGE, huge hit. There was plenty left over too, so I loudly announced, “The leftovers are mine until they’re gone! Called it!” ; ) I’m fast like that.

This is SO easy to make!! Especially if you can get your husband to cut up the raw chicken for you first. I can. ; )

Chicken Chili

1 pound Raw Chicken Breasts, cut into small pieces
1 whole Large Onion, chopped
2 cloves Garlic, Minced
1 Tablespoon Olive Oil
1 Teaspoon Ground Cumin (We didn’t have any-I skipped it.)
1/2 Teaspoon Salt (I don’t measure stuff like that.)
1/2 Teaspoon Pepper (Or that.)
1 can 28 Oz. Can Diced Tomatoes
1 can (15 Oz. Can) Tomato Sauce
3-4 Jalapeno Peppers, Chopped. (I used 3.)
1 can (15 Oz. Can) Black Beans, Rinsed and Drained
1 can (15 Oz. Can) Pinto Beans, Rinsed and Drained

Preparation Instructions

Cook chicken, onion and garlic in hot oil in a large saucepan over medium heat for 8-10 minutes, or until chicken is no longer pink and onion is tender. Drain off fat. Add the cumin, salt, and pepper; cook and stir for 1 minute more.

Stir in undrained tomatoes, tomato sauce and jalapeno peppers. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Add beans; heat through. Ladle into bowl, and sprinkle shredded cheddar cheese on top. Add a big dollop of sour cream. Serve with tortilla chips.

*Edited to Add (in light of my friend, Paula’s comment: Even if you don’t like chili, this one may really surprise you. There is not even chili powder in it. It’s not spicy at all-perhaps because we skipped the cumin? But I suppose if you don’t like beans, there might be a problem. But they are soooo good for you!

My kids really LOVE this Chicken Chili, and when I think of the good stuff packed in 1 bowl, I feel GOOD. It is just loaded with protein, fiber, anti-oxidants, and so much more. It’s a bowl of health, for sure.

**UPDATE: Some 6+ years later since the posting of this recipe, I can tell you that this is a meal we have fallen back on over and over, through the years! Especially during the cold winter months, when we have busy sports schedules and whatnot. It’s so easy to throw together, and it’s a delicious hot meal all ready when we get home.

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Chicken Chili

Preparation Instructions

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