I always think of Stroganoff as Fall/winter comfort food, and we had it for dinner tonight. I would take a picture, but I'm no food photographer. Also, one pot dinner!
Dice and saute one large onion in a pot with butter, salt well. While that cooks, slice 1 lb. beef stew meat into bite sized pieces. Season with salt, pepper, garlic, and paprika. Coat lightly with flour. Once onions have started to caramelize, add another tablespoon or so of butter, then drop in the meat. Allow it to brown well, and only stir a bit to keep it separated.
Once the meat is browned (but not cooked through) add broth to cover meat and onions. Quickly stir up all the browned bits from the bottom of the pan, then add about 3/4 bag of egg noodles. Stir, and add just enough more broth to cover noodles.
Put on lid, reduce heat to low, and cook according to noodle package directions (approximately 6-10 minutes). Once noodles are cooked and beef is tender, add sour cream to taste. If it is too thick, add a touch of half and half (or cream). Serve warm with a side of something green!
As a note, I hate mushrooms, so I do not include them in my Stroganoff. If you like mushrooms, obviously add them in to your heart's content.
from Smitten Kitchen (I tend to love all her recipes) is one of my all-time favorites. It is crazy good. Depending on which grocery store we have visited, we substitute barley for the farro. Pepitas = roasted pumpkin seeds (they are never called pepitas where I live!) Be sure to buy pasteurized cheese!
I've been adding all your recipes to my recipe app...keep them coming!
@Gretchypoo to celebrate my tolerance of veggies again I made this vegetable beef stew. Sooo yummy and I had to open a bottle of red as the recipe calls for. So of course I had a little glass for myself! Great recipe! Thanks for sharing!
I stumbled across this fall recipe on Pinterest and since I've been struggling to eat my veggies lately decided to give it a try. TOTAL SUCCESS. DELICIOUS. Unmistakably fall. One bite and I was transported in my mind to an apple orchard with leaves changing colors, pumpkin spice latte in hand, donning leggings and a scarf. https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/
Also, we're having a potluck at work next week. I need to list on the team spreadsheet an app, main course, and a dessert that I like. Then someone else will pick one and try to make it. Problem is nothing sounds good so..... Any ideas?
@BumpasaurusRex I made the smoked sausage casserole you posted a while back and man it was good. I ate so much of it I think I might be full for a few days.
@BumpasaurusRex I made the smoked sausage casserole you posted a while back and man it was good. I ate so much of it I think I might be full for a few days.
We've been making so many soups since it's cooled down - I have to try all the soups in this thread! A family favourite is this sweet potato soup: https://edmondscooking.co.nz/recipes/soup/kumara-soup. We modify the ingredients slightly: all sweet potato, no potato; a little extra curry; cream instead of milk; no chives, we're not fancy.
25g butter
1 large kumara, chopped
1 onion, chopped
1 large potato, chopped
1½ tsp hot curry powder
3 cups liquid chicken stock
1 cup milk
salt, to taste
1. Melt the butter in a saucepan. Add sweet potato, onion, potato and curry powder. Cook until onion is clear.
2. Stir in stock and bring to the boil. Simmer gently until vegetables are tender.
3. Purée in a food processor or with an immersion blender. Add the milk and salt.
4. Reheat until almost boiling.
Since we're talking about marshmallow covered sweet potatoes in the randoms thread, I thought I'd share my recipe for sweet potato casserole! It's a hit every year!
Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows
Preparation
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
ETA: Most years I'm lazy and I cheat. Instead of buying and baking sweet potatoes, I just buy about 2 1/2 pounds of canned sweet potatoes. Don't bake them. Just drain and dump into a bowl, then follow the recipe from the second paragraph on.
That soup looks freaking amazing! And I'm going to try that sweet potato casserole. My mom always makes hers with the brown butter sauce and I'd love to try the marshmallow version.
Since Thanksgiving is closing in on us, can anyone share some delicious recipes they make for the holiday?
For any holiday that calls for stuffing, I usually make this recipe b/c my mom is gluten-free. It is great as is but becomes truly amazing as next day breakfast with a dippy egg on top (I can't wait till I can cover every breakfast food with a dippy egg again). https://www.epicurious.com/recipes/food/views/polenta-and-sausage-stuffing-233030
That soup looks freaking amazing! And I'm going to try that sweet potato casserole. My mom always makes hers with the brown butter sauce and I'd love to try the marshmallow version.
Since Thanksgiving is closing in on us, can anyone share some delicious recipes they make for the holiday?
not a recipe, but a technique i used last year and LOVED. i had the butcher butterfly the turkey. it cooked in half the time and was beautifully browned. you can DIY if you like too if you get a frozen turkey: https://www.instructables.com/id/How-to-Butterfly-a-Turkey/
So as not to hijack the other thread, here is my recipe for breakfast cookies:
1 c. Peanut Butter (or your chosen alternative) 1/2 c. Brown sugar 4 T butter (or coconut oil) 2 eggs 1 t. Baking soda 4 T flax seeds (whole or slightly ground) 1 1/2 c. Quick oats 1 c. Flour 1/2 c. Mini chocolate chips
Optional: You can substitute Cocoa nibs for chocolate chips, if you'd like to lower the sugar further and don't mind a more bittersweet flavor and nutty texture.
Directions: Preheat oven to 350. Cream Butter, peanut butter, & brown sugar until the color of the butter lightens and it climbs up the bowl. Scrape down, add eggs and cream again. Scrape down again, and add all remaining ingredients. Mix just until combined.
Use a scoop to portion out about 1 inch apart & press tops down slightly to flatten.* Bake 9 minutes, and let cool before enjoying. This dough has just enough flour to hold together; cookies will fall apart if you eat them warm. They only slightly rise, so they are very dense.
*If freezing, do this on parchment lined sheet trays, and freeze. Once solid, transfer to ziploc. To bake from frozen, bake 12-13 minutes.
Made this yesterday and it was amazing. Topped it off with avocado, jalapeno peppers, onion, crushed tortilla chips, cilantro and a dollop of greek yogurt. Plus, loads of leftovers!
Re: Fall Food/Recipe Thread! *Fair warning- pictures of food may be shared*
I was going to use the recipe @WinchesterGirl shared, too. Then I got lazy and used the boxed mix I had in the cupboard. Next time!!
Dice and saute one large onion in a pot with butter, salt well.
While that cooks, slice 1 lb. beef stew meat into bite sized pieces. Season with salt, pepper, garlic, and paprika. Coat lightly with flour.
Once onions have started to caramelize, add another tablespoon or so of butter, then drop in the meat. Allow it to brown well, and only stir a bit to keep it separated.
Once the meat is browned (but not cooked through) add broth to cover meat and onions. Quickly stir up all the browned bits from the bottom of the pan, then add about 3/4 bag of egg noodles. Stir, and add just enough more broth to cover noodles.
Put on lid, reduce heat to low, and cook according to noodle package directions (approximately 6-10 minutes). Once noodles are cooked and beef is tender, add sour cream to taste. If it is too thick, add a touch of half and half (or cream). Serve warm with a side of something green!
As a note, I hate mushrooms, so I do not include them in my Stroganoff. If you like mushrooms, obviously add them in to your heart's content.
butternut squash salad with farro and pepitas
from Smitten Kitchen (I tend to love all her recipes) is one of my all-time favorites. It is crazy good.Depending on which grocery store we have visited, we substitute barley for the farro. Pepitas = roasted pumpkin seeds (they are never called pepitas where I live!) Be sure to buy pasteurized cheese!
I've been adding all your recipes to my recipe app...keep them coming!
https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/
Also, we're having a potluck at work next week. I need to list on the team spreadsheet an app, main course, and a dessert that I like. Then someone else will pick one and try to make it. Problem is nothing sounds good so..... Any ideas?
Big Bro 7/14/13
Little Bro 2/6/17
https://myfrugaladventures.com/2013/10/homemade-starbucks-caramel-apple-cider-recipe/
I didn't want to spend $12 on Starbucks' syrup so I just got a regular cinnamon syrup. Still tastes great!
+1 no caffeine to worry about!
- 25g butter
- 1 large kumara, chopped
- 1 onion, chopped
- 1 large potato, chopped
- 1½ tsp hot curry powder
- 3 cups liquid chicken stock
- 1 cup milk
- salt, to taste
1. Melt the butter in a saucepan. Add sweet potato, onion, potato and curry powder. Cook until onion is clear.2. Stir in stock and bring to the boil. Simmer gently until vegetables are tender.
3. Purée in a food processor or with an immersion blender. Add the milk and salt.
4. Reheat until almost boiling.
https://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html
https://www.averiecooks.com/2013/03/peanut-butter-chocolate-chunk-cookie-bars.html
Big Bro 7/14/13
Little Bro 2/6/17
Since we're talking about marshmallow covered sweet potatoes in the randoms thread, I thought I'd share my recipe for sweet potato casserole! It's a hit every year!
Ingredients
Preparation
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
ETA: Most years I'm lazy and I cheat. Instead of buying and baking sweet potatoes, I just buy about 2 1/2 pounds of canned sweet potatoes. Don't bake them. Just drain and dump into a bowl, then follow the recipe from the second paragraph on.
ME: 25, DH: 27
TTC #1 since 09/2015
Miscarriage @ 10 wks 02/28/2016
BFP 05/28/2016!
Since Thanksgiving is closing in on us, can anyone share some delicious recipes they make for the holiday?
Big Bro 7/14/13
Little Bro 2/6/17
https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/
https://www.epicurious.com/recipes/food/views/polenta-and-sausage-stuffing-233030
https://www.instructables.com/id/How-to-Butterfly-a-Turkey/
1 c. Peanut Butter (or your chosen alternative)
1/2 c. Brown sugar
4 T butter (or coconut oil)
2 eggs
1 t. Baking soda
4 T flax seeds (whole or slightly ground)
1 1/2 c. Quick oats
1 c. Flour
1/2 c. Mini chocolate chips
Optional: You can substitute Cocoa nibs for chocolate chips, if you'd like to lower the sugar further and don't mind a more bittersweet flavor and nutty texture.
Directions:
Preheat oven to 350. Cream Butter, peanut butter, & brown sugar until the color of the butter lightens and it climbs up the bowl. Scrape down, add eggs and cream again. Scrape down again, and add all remaining ingredients. Mix just until combined.
Use a scoop to portion out about 1 inch apart & press tops down slightly to flatten.* Bake 9 minutes, and let cool before enjoying. This dough has just enough flour to hold together; cookies will fall apart if you eat them warm. They only slightly rise, so they are very dense.
*If freezing, do this on parchment lined sheet trays, and freeze. Once solid, transfer to ziploc. To bake from frozen, bake 12-13 minutes.
https://www.livecrafteat.com/eat/easy-homemade-cinnamon-rolls/
https://www.chelseasmessyapron.com/crockpot-creamy-taco-chicken-chili/