The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it!

Beef Stroganoff from Leftovers

1/4 cup chopped onion

2 tbsp olive oil

6-8 ounces sliced white or baby bella mushrooms

salt and pepper to taste

2 tbsp flour

2 1/2 cups beef broth

10 ounces thinly sliced beef (I had leftover sirloin roast this time, but I have used strip steak, filet, and other cuts of meat: the key is to slice this as thinly as possible and cut off all fat and gristle)

1/4 cup light sour cream

pinch of nutmeg

Use a deep skillet for this recipe. Saute the onion in the olive oil over medium high heat until it softens and begins to brown. Add mushrooms and cook until they begin to soften, about 4 minutes. Season with salt and pepper to taste. Stir in 2 tbsp flour (I used gluten free flour and added 1 tsp cornstarch) and cook for one minute. Add beef broth and stir until combined. Cook for a few minutes, until it begins to thicken. Stir in the beef. Cook until heated through. Taste it for seasoning and add more salt and pepper as needed. Turn off the heat and stir in the sour cream. Serve over cooked egg noodles (a 16 oz bag is right for this recipe). Note that I used fusilli this time because gluten free egg noodles do not seem to exist. This serves 4.

You can adjust this recipe a couple of ways:

– If you have leftover chicken, use that instead of beef and use chicken broth instead of beef broth.

– If you don’t have 10 ounces of beef, add in more mushrooms to compensate.

– If you don’t have sour cream (or don’t want to use it), stir in plain yogurt instead.

– If you have leftover cooked mushrooms, by all means, use those instead and just skip the step of cooking the mushrooms down.

– If this recipe creates leftovers, and you don’t want to reheat it (I find the beef gets a bit tough when reheated in the microwave), you can just freeze it. The next time you make beef stew, dump it in. You can also puree the leftovers and add to beef stew that way.

 

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it! Beef Stroganoff from Leftovers 1/4 cup chopped onion 2 tbsp olive oil 6-8 ounces sliced white or baby bella mushrooms salt and … Read more →

Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how to make them myself!

First of all, buy organic potatoes. I’ve used conventional potatoes for years and recently switched to organic and they taste much better!

Peel 4 organic russet potatoes and cut into 1/2 inch slices. Cut each slice into quarters. Parboil until cooked about halfway. Drain.

Place on a baking sheet and drizzle 1/4 cup olive oil on top. Season with salt and pepper. Sprinkle with 1/2 tsp dried Italian herbs and 1/4 tsp garlic powder. Toss to coat. Bake at 400 for about 50 minutes, turning the pieces over about every 15 minutes.

Presto! Miraculous Italian potatoes. I’m thrilled to have this turn out! Next I’ve got to figure out the Sorrento lemon cake….

Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how … Read more →

The night started with the intention to make some pesto from the basil I brought home from the CSA. Here’s the delicious dish that ended up on our plates:

Tomato Pesto Chicken Pasta

1 lb ground chicken

olive oil

salt and pepper

2 cups packed fresh basil leaves

2 tbsp pine nuts

1 tomato

2 cloves garlic

1 tbsp tomato paste

Cook the chicken in a skillet with a drizzle of olive oil until almost cooked through. While this is cooking, place basil, pine nuts, garlic and about 2 tbsp oil in the food processor. Process finely. Add this to the chicken with one chopped tomato and add salt and pepper to taste. Stir in tomato paste. If it looks a little dry, drizzle a little more olive oil. Serve over pasta of your choice. Cheese optional!

We really enjoyed this. We had Swiss chard and some grapes to round out the meal. Filling, light and yummy!

The night started with the intention to make some pesto from the basil I brought home from the CSA. Here’s the delicious dish that ended up on our plates: Tomato Pesto Chicken Pasta 1 lb ground chicken olive oil salt and pepper 2 cups packed fresh basil leaves 2 tbsp pine nuts 1 tomato 2 … Read more →

I’m still in love with the food we had in Hawaii, so from time to time, I try to recreate that trip on our dinner table. I came upon this recipe in July Taste of Home (a magazine in which I rarely find something I want to make in!) and really enjoyed it – simple to make and delicious to eat. Here’s my adaptation.

Huli Huli Chicken Breasts

1/2 cup dark brown sugar

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup cooking sherry (substitute chicken broth if you don’t have any)

1 tsp minced fresh ginger

3/4 tsp minced garlic

4 boneless skinless chicken breasts

Mix the marinade in a bowl, then reserve 1/2 cup for basting or serving. Place chicken breasts in ziploc bag and pour the marinade over them. Refrigerate 8 hours or overnight. Grill the chicken, basting with the reserved sauce, or heat the reserved sauce and serve it as a sauce with the chicken. This is great with rice. The leftover chicken is delicious in salads or on sandwiches. I make a double batch and we eat the leftovers for lunch all week.

I’m still in love with the food we had in Hawaii, so from time to time, I try to recreate that trip on our dinner table. I came upon this recipe in July Taste of Home (a magazine in which I rarely find something I want to make in!) and really enjoyed it – simple … Read more →

I’m starting to think about fall food as the weather is beginning to change. This recipe was really easy to put together, but packed a lot of flavor. It cooks in under an hour, so it works even on a weeknight.

Pork with Sweet Potatoes and Apples

1 pork tenderloin

2 large apples, quartered

2 sweet potatoes, cut into 2-inch slices or chunks

2 large garlic cloves, peeled and chopped

1 small onion, peeled and thinly sliced

10 fresh sage leaves, roughly chopped

1 tbsp fresh thyme

salt and pepper to taste

1 tablespoon olive oil

1/4 cup apple cider

1 teaspoon apple cider vinegar

Preheat oven to 400. Spray a roasting pan or glass baking pan (about 13×8) and place the pork tenderloin in it. Arrange the apples and sweet potatoes around the pork. Sprinkle the garlic, onions, sage, thyme, and salt and pepper over everything. Pour cider and vinegar into pan. Bake uncovered for about 45-50 minutes, until the pork is 140 degrees.

If you want to make gravy, remove pork and veggies from the pan and place the pan on a burner. Add 1 cup chicken broth and enough Wondra flour to thicken to your tastes (I like my gravy thick!) and cook over high, stirring or whisking constantly until it thickens.

I’m starting to think about fall food as the weather is beginning to change. This recipe was really easy to put together, but packed a lot of flavor. It cooks in under an hour, so it works even on a weeknight. Pork with Sweet Potatoes and Apples 1 pork tenderloin 2 large apples, quartered 2 … Read more →

I got my final batch of tomatoes from the CSA, so I’m going to be officially done with tomatoes as soon as they are gone. Here’s an incredibly simple end-of-summer side dish to use up your last batch!

Pan-Fried Tomatoes with Feta and Basil

Slice your tomato into slices that are between 1/4 inch and a 1/2 inch thick. Mix one egg with a dash of water. Dip each slice in the egg wash, then in breadcrumbs. Place in a pan that has been coated with olive oil. Fry over medium high heat until browned, then flip. On the top of the tomatoes, place one basil leaf and a sprinkling of feta. When the tomato is brown on the bottom, serve.

How do you like to use up those last tomatoes of the season?

I got my final batch of tomatoes from the CSA, so I’m going to be officially done with tomatoes as soon as they are gone. Here’s an incredibly simple end-of-summer side dish to use up your last batch! Pan-Fried Tomatoes with Feta and Basil Slice your tomato into slices that are between 1/4 inch and … Read more →

This is an incredibly simple recipe that packs a lot of flavor, and helps use up some of those summer veggies. I served this with brown rice and steamed green beans.

Salmon with Summer Vegetables

4 large leaves Swiss chard, chopped

1 medium tomato, chopped

1 shallot, peeled and chopped

salt and pepper to taste

1 tbsp olive oil

1 tbsp balsamic vinegar

2 salmon fillets (about 6 oz each)

Heat your grill. Put the chard in boiling water and cook until tender. Drain and allow to cool, then squeeze most of the water out. Mix in a small bowl with the tomato, shallot, salt, pepper, olive oil and vinegar. Grill the salmon. Place half the veggies and juice on each fillet and serve.

This is an incredibly simple recipe that packs a lot of flavor, and helps use up some of those summer veggies. I served this with brown rice and steamed green beans. Salmon with Summer Vegetables 4 large leaves Swiss chard, chopped 1 medium tomato, chopped 1 shallot, peeled and chopped salt and pepper to taste … Read more →

Since we got home from Italy, I’ve been focusing on making a lot of American food, mostly because everyone has been tired of anything even slightly Italian! My latest foray is the Philly cheesesteak, which I’ve redesigned to make a little more highbrow.

Crazy Philly Cheesesteak

1/2 large sweet onion, thinly sliced

6 Baby Bella mushrooms, sliced

6 cups fresh spinach

1 lb flank steak, sliced paper thin against the grain

1 tbsp Worchestershire

1 tbsp olive oil

salt and pepper to taste

1/2 tbsp A1 steak sauce

1 garlic clove, chopped

1 tomato, thinly sliced

6 slices provolone cheese

4 ounces goat cheese

6 small sub rolls (about 5 inches)

Cook the onion in 1 tbsp butter in a skillet over medium heat until partially caramelized (about 15 minutes). Remove from skillet.

While this is cooking, mix the steak with the Worchestershire, olive oil, garlic, A1 and salt and pepper, and allow to rest.

Cook mushrooms in a teaspoon of olive oil until cooked through. Remove from skillet. Cook spinach in 1 tsp olive oil until completely wilted. Remove from skillet.

Cook the beef in the skillet until cooked through, about 5-7 minutes on medium high.

While the beef is cooking, prepare the sub rolls. Cut them in half and scoop out some of the bread from the bottom half (use to make breadcrumbs or stuffing for another recipe). Spread goat cheese on the bottom half of the rolls. Place one slice of provolone cheese on the top part of each roll, and place under the broiler until melted.

Assemble the sandwiches by placing onion, mushroom, spinach, and tomato on the bottom half of the roll. Top with the beef and place the top of the roll on it.

Serves 6.

This was a huge hit. I served it with sweet potato fries and green beans. My preference would be for whole grain sub rolls, but I couldn’t find them. It’s very important that you cut the beef paper thin or it will not be tender. If you’re having trouble, pop the meat in the freezer for about 15 minutes and slice it after removing.

 

Since we got home from Italy, I’ve been focusing on making a lot of American food, mostly because everyone has been tired of anything even slightly Italian! My latest foray is the Philly cheesesteak, which I’ve redesigned to make a little more highbrow. Crazy Philly Cheesesteak 1/2 large sweet onion, thinly sliced 6 Baby Bella … Read more →

I spotted this recipe in the front of Bon Appetit and made my own version of it.

Malt Vinegar-Glazed Chicken Breasts

Glaze:

1/2 cup malt vinegar

1/8 cup dark molasses

1 tbsp honey

1/4 tsp ground coriander

pinch cayenne pepper

pepper to taste

1/4 tsp cinnamon

1/2 bay leaf

 

Chicken

1/4 cup brown sugar

1/8 cup salt

1/8 cup malt vinegar

4 sprigs fresh thyme

4 boneless skinless chicken breasts

Glaze:

Combine ingredients in a small saucepan and bring to a boil, then set aside

Chicken:

Mix sugar, salt, vinegar, thyme and 1 cup water in a large pot and bring to a boil. Stir in 6 cups cold water. Allow to cool. Add chicken breasts to the pot. Cover and refrigerate for 4 hours (or up to overnight).

Remove chicken from brine and grill over medium high heat. When it is close to done, brush with the glaze. Cook until it reaches an internal temperature of 165.

We loved the rich, dark flavor of this chicken that was not overpowering at all. You should use all of the glaze when basting the chicken. It cooks to a lovely golden brown and malt vinegar gives it a nice gentle tang. I marinated only 4 hours and it had lots of flavor. I’ll be making this recipe again. The leftovers were fantastic in chicken sandwiches and in salads!

 

I spotted this recipe in the front of Bon Appetit and made my own version of it. Malt Vinegar-Glazed Chicken Breasts Glaze: 1/2 cup malt vinegar 1/8 cup dark molasses 1 tbsp honey 1/4 tsp ground coriander pinch cayenne pepper pepper to taste 1/4 tsp cinnamon 1/2 bay leaf   Chicken 1/4 cup brown sugar … Read more →

Homegrown corn is what it’s all about in August in western NY state. We all have our fave farm stands (my CSA does not grow corn – I wish they did because I can’t find a single stand that sells organic corn) and corn on the cob is common part of dinner at this time of year.

I almost always make a batch of corn chowder, when I get tired of corn on the cob. Here is this year’s version:

Summer Corn Chowder
4 slices bacon, diced

1 large onion

2 celery stalks

3 large carrots, peeled

4 cups skim milk

1 1/2 cups chicken broth

7 ears of corn

2 medium potatoes, peeled, diced

salt and pepper to taste

2 tbsp fresh thyme

2 tbsp fresh chives, chopped

Cook the bacon in a Dutch oven over medium heat until cooked through. Remove bacon, leaving the grease. Chop the onion, celery, and carrot in a food processor then cook in the oil until the onion is translucent. Cut the corn off the cobs, reserving cobs. Add milk and broth to the pot and add the cobs and potatoes. Bring to a boil then reduce heat to a simmer. Simmer for 45 minutes. Remove cobs. Add bacon, corn, salt, pepper, thyme, and chives and simmer another 15 minutes. Serves 8.

Sometimes I add a diced chicken breast to this to make it heartier. Diced red pepper is also nice because it adds color (but my daughter hates red pepper so I never do that!). You can also sprinkle some shredded cheddar cheese on each bowl. This is fantastic with BBQ chicken.

Homegrown corn is what it’s all about in August in western NY state. We all have our fave farm stands (my CSA does not grow corn – I wish they did because I can’t find a single stand that sells organic corn) and corn on the cob is common part of dinner at this time … Read more →