Monday, January 16, 2012


I have to be honest.  There has been something missing from recent recipes. FLAVOR!  I have been very disappointed in the lack of palate pleasing piquancy.  Am I asking too much that REAL food taste better than it's over-processed counterpart?  I'm still new to this creativity-in-the-kitchen thing so I'm a bit timid to experiment until I become better acquainted with a recipe.  Perhaps I have just hit a "dud" week.  I'm not quite ready to admit that I don't like something ;)  Here's to THIS week's recipes!

Beef Stroganoff with Veggie Sticks

12 oz whole wheat fettuccine pasta (salt and olive oil for cooking)
1 Tbs olive oil
1/2 medium onion, sliced
1 pound cooked sirloin cut into thin 1" strips (from previous meal)
salt to taste
1/8 tsp cayenne pepper
2 Tbs butter
2 Tbs flour (I used whole wheat)
2-1/2 cups chicken or vegetable broth
1 tsp Dijon mustard
1/2 cup plain Greek yogurt, nonfat
8 oz button mushrooms, stems removed and sliced
sea salt and black pepper to taste
1 Tbs parsley, finely chopped

1 medium cucumber, peeled and cut into sticks
2 medium carrots, peeled and cut into sticks

1. Boil salty water for pasta. Cook pasta according to package, draining while they are still slightly firm.  Toss with a little olive oil to keep from sticking.
2. In a large skillet on high, heat olive oil.  Saute onion until translucent, about 4 minutes.  Add steak and heat through.  Stir in salt and cayenne pepper.  Transfer onions and steak to a bowl.
3. In same skillet, melt butter; add flour and cook for 1 minute until flour smell is gone.
4. Whisk in broth and bring to a boil; thicken 1-2 minutes.  Reduce heat.
5. Whisk in Dijon mustard and Greek yogurt, thickening 2 to 3 minutes.  Combine with mushrooms. Remove from heat. Salt and pepper to taste.
6. Arrange noodles on a large platter.  Top with meat/onion mix and then pour Stroganoff sauce over meat and noodles. Garnish with finely chopped parsley.
7. Serve with raw vegetables and individual servings of cucumber yogurt dip for a fun side.

FACEOMETER: 4 forks!

 Mom says: I was hoping for more flavor, but it WAS yummy! 

Baked Ricotta Zucchini
     For Baked Ricotta Zucchini                                             For tomato side salad
          2 Tbs olive oil                                                                   2 tsp balsamic vinegar
          1 medium yellow onion, roughly chopped                     1/2 tsp Dijon mustard
          2 cloves garlic, minced                                                    2 Tbs olive oil
          8 zucchini, sliced into rounds                                          1/4 tsp salt
          3/4 tsp salt                                                                         1/4 tsp back pepper
          1 tsp dried oregano                                                            1/2 red onion
          1/2 tsp black pepper                                                          3 medium tomatoes, thinly sliced
          1 cup low fat ricotta cheese

1. preheat oven to 350.
2. Heat 1 Tbs of olive oil in a large saucepan over medium heat
3. Saute onions until softened, about 2-3 minutes
4. Add garlic and saute just until fragrant.
5. Add in zucchini and saute until lightly browned, 2-3 minutes
6. Season with salt, dried oregano, and black pepper.
7. Arrange zucchini in a square baking dish
8. Top evenly with ricotta and drizzle with remaining 1 TBS oil 
9. Bake for 15-20 minutes, until the ricotta has browned

For salad:
1. whisk vinegar and mustard until well incorporated.
2. while whisking, drizzle in olive oil.
3. Season with salt and black pepper.
4. Dress red onions and tomatoes with vinaigrette.
 where was the flavor?!

1 comment:

  1. Ok, this weekend when you need recipes and don't have them, take chicken and marinate it in the juice from 2 limes, 2 Tablespoons honey, 1 teaspoon salt and 1 teaspoon pepper. Let it soak for at least an hour, and then bake at 350 for 45 minutes (or until it's done in the middle and juices run clear). TOTALLY "real food" qualified and AMAZING flavor! We tried it last week when I stumbled on the recipe on Pinterest!