Sunday, December 7, 2014

What's Cookin' Sunday

I waited until the last minute to decide what I was going to cook today.  Geez!  One recipe I had hoped to make today requires an ingredient that I had to order off the internet.  I probably could have gotten it at Whole Foods or Trader Joe's (Miracle Noodles brand shiratake noodles), but it was just easier to order them off the internet and I'll just make the dish after I've received the noodles in the mail.

I signed up for Amazon's Kindle Unlimited program today and started going through some of the cookbooks they have.  I found quite a few recipes I wanted to try, so I screenshotted (not sure if that's a word or not...ha!) them and saved them on my computer.  After I had perused about 15 books, I decided to shuffle through them and see if there would be 2 that jumped out at me, so to speak, and just demanded for me to make them.  There were 2 that I liked the looks of...a Chicken Cacciatore recipe and a Classic Beef Stroganoff recipe.  Something that I would like to make a note of is that the stroganoff recipe is JUST the stroganoff...the beef and sour cream mixture.  It does not include whatever you might add to it, like rice or noodles or spaghetti squash, or spiralized veggies...or whatever you want to add to it.

So, here it goes!  First up, the stroganoff!

a total of 4.5 lbs of spaghetti squash for 8.5 oz serving portions!

• 2 lbs boneless beef chuck roast, cubed
• 1 onion, chopped (about 2 cups worth)
• 1 lb mushrooms, trimmed and halved (or quartered, if large) (**I just bought pre-sliced mushrooms)
• freshly ground black pepper
• 2 tbsp cornstarch
• 1/2 cup reduced-fat sour cream
• 2 tbsp Dijon mustard

• in a 5 to 6 quart slow cooker, toss beef, onion and mushrooms with 1.5 tsp coarse salt and tsp pepper.  cover and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
• in a 2-cup glass measuring cup, whisk cornstarch with 2 tbsp water.  ladle 1 cup cooking liquid into measuring cup; whisk to combine.  pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.  with slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard.
• serve on bed of noodles, rice, spaghetti squash, etc.  (nutrition info does not include any of these items)


• 8 chicken thighs
• 1 red onion, finely sliced (I messed up and chopped mine)
• 2 cans no salt added diced tomatoes
• 1 cup reduced sodium chicken broth
• 2 cups sliced mushrooms
• 4 cloves garlic, chopped
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1 cup white wine
• salt & pepper to taste

• place the onion at the bottom of the crockpot.
• add the chicken over the onions.
• mix the rest of the ingredients in a bowl then pour the mixture over the chicken, adjusting the taste with salt and pepper as needed.
• cook on low settings for 8 hours.

Sorry there aren't any pictures with my original posting of this.  The food still had a couple hours left in the crockpots when I posted this.  I will try and remember to update this post with pictures of the food when it's done cooking.

***update: photos of food added!!!

No comments:

Post a Comment

Total Pageviews