Fliver

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

Ingredients:

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

FOR VEGGIES STICKS

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

Ingredients:

     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.

FACEOMETER: ...MEH...

 where was the flavor?!