Reduced Fat Beef Stroganoff

My original beef stroganoff recipe used sour cream and butter, but I didn't have any of that around. All I had was some non-fat plain Greek yogurt. I also didn't have any egg noodles so I decided to serve it over some brown rice. Next time I'll try it with some red quinoa.

Reduced Fat Beef Stroganoff
Ingredients

• 1/2 onion, thinly sliced (3.9 oz/ 111g)
• 1 tbsp vegetable oil
• baby bella (cremini) mushrooms, sliced (8 oz/ 224g)
• 1 lb sirloin tip steak thin cut, sliced into 1 inch pieces
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1/4 tsp black pepper
• sliced green onion/scallions (1.1oz/ 30g)
• 1/2 cup non-fat plain Greek yogurt

Procedure

1. In a large wok/pot/pan, cook the onion in the vegetable oil until the slices become clear. Add the sliced mushrooms. Cook the mushrooms until they have let out most of their water.
2. In a large bowl, mix together the beef, soy sauce, Worchestershire sauce, and pepper, then add the mixture to the wok/pot/pan. Cook until beef is only slightly pink, then mix in the yogurt and the scallions.
3. Serve over your grain of choice (i.e. brown rice, noodles, quinoa, etc.)

Beef Stroganoff

Today I wanted to cook a recipe from scratch. I looked back at my recent postings and have found that I have been lazy lately. I've just been finding recipes on the internet to cook. So I picked something simple but delicious to cook--a Laureen Recipe. My goal this year is to simplify my recipes. I don't have enough time to cook for 2 hours a day. It also wouldn't hurt to spend less money on expensive ingredients or spices that I only use a little of.  Beef stroganoff is quick, simple, and delicious.  Notice how short the ingredient list is compared to some of the other recipes I have posted. Also, mushrooms are delicious. Most recipes call of ridiculous amounts of sour cream and beef broth, but I wanted to go healthier. On a side note, beef broth has way too much sodium in it and I don't think I'll ever buy it when I could just as easily use chicken broth.

Mushrooms and onions! Yeah!

I effing' love mushrooms!

Sexy and saucy.

Noms.

Beef Stroganoff
Ingredients

• 1/2 lb sirloin petite steak, cut into small pieces
• egg noodles
• 8 oz. baby bella/cremini mushrooms, thinly sliced
• 3 tbsp sour cream
• 2 tsp corn starch
• 1/4 onion, thinly sliced
• 1/2 tbsp butter
• salt and pepper

Procedure

1. Cook onions with the butter in a non-stick pan on medium heat. Stir occasionally.
2. In a pot, boil water and cook the egg noodles according to the package instructions.
3. Add in mushrooms, salt and pepper to the pan. Cook down the mushrooms until the pan is full of the mushroom juices.
4. Push mushrooms aside until they take up half of the pan. Add the beef to the pan (see picture above). Stir occasionally. Cook until the meat is no longer pink. 
5. Mix in the sour cream. Stir until evenly mixed.
6. Stir in the corn starch to thicken the sauce. Cook until sauce has thickened.
7. Serve beef stroganoff over the egg noodles.

Twice baked loaded potatoes

Last week I bought a large bag of russet potatoes. I love potatoes, but I didn't really have any ideas on what to cook other than mashed potatoes and stew or curry. Then my friend told me about twice baked potatoes. I had never made them before but they sounded delicious so I took a stab at it. Now I know how long it takes to make them and I don't think I'll make them very often. Also, I had no idea of the proportions so I made too much of the "loaded" part of the potatoes. Now I have leftover chili. I unintentionally made the "loaded" part with ground beef, onion, and tomato which is essentially chili. I don't mind. It's all delicious.

The "loaded" part

Potatoes covered in extra virgin olive oil before being baked

Baked potato prep

Baked potatoes with the insides scooped out

Mashed potatoes and the "loaded"

The "loaded" stuffed back into the potatoes

Finished product with delicious melty cheese on top

Leftover "loaded" that will become chili

Twice baked loaded potatoes (Warning: This recipe will give you lots of leftover ground beef mixture)

Ingredients

• 1 lb lean ground beef
• 28 oz can of petite diced tomatoes
• half onion chopped
• 2 cloves of garlic minced
• salt, pepper, cumin, oregano to taste
• extra virgin olive oil
• shredded cheese
• 6 russet potatoes
• 2 tbsp sour cream
• 1 tbsp butter

Procedure

1. Cook the onion and garlic with about 1 tbsp of the olive oil in a large pan and then add the salt, pepper, cumin, and oregano. When the onions are cooked and begin looking a bit clear add the ground beef and canned tomato. Mix well.
2. While the beef is cooking, place the 6 potatoes on a microwaveable plate. Use a fork to stab small holes in each potato.
3. Cook potatoes in microwave for 15 minutes on 60% power.
4. Preheat oven to 400 degrees F. 
5. When potatoes are done, cover a baking pan with foil and place the potatoes on the sheet. Cover the potatoes with the olive oil.
6. Bake potatoes in the oven for 30 minutes.
7. Check on the beef mixture and try to cook out as much of the liquid as you can.
8. When potatoes are done, cut a small slice off each potato and then dig out the potato like a little boat. (See pictures above).
9. Mix the potato innards with about a quarter of the beef mixture. Add the cream cheese and butter. This makes the "loaded" part of the potatoes.
10. Put the "loaded" part of the potatoes bake inside the little potato boats and bake at 400 F for about 10-15 minutes. Top with cheese. Enjoy!

Shepherd's pie

Who doesn't love a good, well-rounded dish like shepherd's pie? Technically ground lamb should be used but I used ground beef. I've heard it called "cattle herd's pie" if ground beef was used. Anyway, I love mashed potatoes and the added bonus of veggies and beef make this meal a one dish dinner. Typically Worcestershire sauce is used, but I never have it around so I just tried to substitute it with a mixture of soy sauce and balsamic vinegar.

Who doesn't love frying up onion and garlic in a pan?

Mmmmmmm mashed potatoes

Ground beef and veggies added to the onion and garlic

Foundation of ground beef and veggies topped off with mashed potatoes

Shepherd's pie served up with a sprinkle of shredded cheese on top

Shepherd's Pie

Ingredients

• 1 lb ground beef
• ~ 8 oz frozen mixed vegetables (make sure mix has carrots and peas in it)
• 1/4 cup soy sauce
• 1/4 tsp of dried rosemary
• 2 tbsp balsamic vinegar
• garlic salt to taste
• pepper to taste
• 4 large red potatoes peeled and cut into 1.5 inch cubes
• 3 tbsp butter
• 1/4 cup milk
• 1/4 of a large onion, diced
• 1 clove garlic, minced
• 1 tbsp extra virgin olive oil

Procedure

1. Cook the garlic and onion in the olive oil in a large pan. Preheat oven to 400F
2. While garlic and onion is cooking, boil potatoes in a large pot of water. When potatoes are mashable, drain water and mash potatoes. Season potatoes with butter, garlic salt, and pepper. Add milk to make the potatoes creamier.
3. When the garlic and onion start to turn golden, add the frozen veggies to the pan. When most of the frozen veggies seemed defrosted add soy sauce, vinegar, rosemary and ground beef. Add some pepper to taste. 
4. Cook ground beef until the beef is no longer red.
5. Pour the ground beef and vegetable mixture into a 9x9 inch baking dish. Then smoother over the mashed potatoes on top of the beef and vegetable mixture.
6. Bake the shepherd's pie at 400F for about 20 min or until mashed potato layer becomes slightly golden brown and crusty.

Basic Black Bean Chili

My friend loves my chili because it's different every time, but it contains the same basic ingredients each time. Sometimes I vary the ratios of the spices or I just eyeball how much I should add. Other times, I happen to have cilantro or some oranges in the fridge. (Yes, I just said oranges. No, it is not weird---it's delicious in the chili.)

I like my chili a little spicy served over rice or spaghetti or a potato. Recently I made chili served over both a baked potato and some white rice.

Here are all the ingredients nicely displayed.

First, brown the ground beef with some onion and all the spices.

Then, add all the canned ingredients.

Chili served over a potato.

Chili served over some white rice.

Basic Black Bean Chili
Ingredients:

• 1 can (14.5 oz) of diced tomato with green chilies
• 1 can (~15oz) of black beans
• 1 tbsp extra virgin olive oil
• ~1lb ground beef
• ~1/4 cup diced onion
• 1 tsp of ground cinnamon
• 1.5 tsp of cumin
• 1/2 tsp of garlic salt
• 1/2 tsp of onion salt
• 1/4 tsp of curry powder
• 1/4 tsp of crushed red pepper
• optional: cilantro, ground black pepper, minced garlic, oranges

Method:

1. Dice the onion and fry it in a large pot with the olive oil until slightly see-through. 
2. Add ground beef and the spices. Cook until meat is no longer red.
3. Add the canned tomatoes and black beans
4. Stir the ingredients until well mixed and let simmer uncovered for approximately 20 minutes.
5. Serve over rice, potato, or spaghetti. Enjoy!

Beefy Stroganoff and green beans

I just realized that I haven't posted in a month. Things haven't really been busy, but there really wasn't anything noteworthy to post. Yesterday I was bitten by the cooking bug after taking a short 4 hour nap. I made a grocery list and an hour and a half later I returned from Publix about $90 poorer, but totally thrilled. I didn't care that I spent so much money on only two weeks' worth of food or that it was 10PM and I still hadn't eaten dinner. I didn't want a quick meal. All I wanted was to get cooking. I'm glad to say that I was satisfied with the result.

The recipe for the beef stroganoff was from one of the Publix Apron's recipe cards that you can get for free at the store. I changed the recipe a bit, using half the amount of beef but putting in extra mushroom and onions. The green beans were something I had lying around was was seasoned with garlic salt and pepper. I'm going to really enjoying eating the leftovers.

On another note, I have some rather awesome Publix inspired meals to share in the next few days.

Beef Stew, first attempt

I've never made beef stew, but I saw some beef labeled "beef for stew" at Publix and decided to give it a try. I pulled out the brand new slow cooker that my mom bought for me four years ago and to my surprise and delight it came with a little recipe book along with the instructions. Since I didn't have all the ingredients to the beef stew recipe in the book I decided to wing it a little.

These are all of the ingredients.

Here's my shiny, never been used slow cooker.

Before.

4.5 hours later, we have beef stew

Served over rice.

Next time I need to add less pepper. It was a little too spicy. Also, it kind of turned into beef soup rather than beef stew, so I'll have to remember to add some flour to thicken it a bit. All in all, first attempt was a relative success. Now I get to eat stew for the next four meals! Hurray! I'll post the recipe upon request.