Monday, September 10, 2012
Our beloved Kurt and Bonnie shared this recipe with us years ago. It is fairly easy to make, is beautiful to observe, and is delicious to eat. Mmm! Derek love, love, loves stroganoff (his mother's favorite ingredient to cook with when he was a kid was cream of mushroom soup; I think the two are related). As a result, he especially loves this recipe. So much, in fact, that he's made it for me twice this month! I know; I'm a lucky gal. So check this recipe out. Maybe YOU, too, will get lucky... ;)
RECIPE: Stroganoff Sandwiches
1 unsliced loaf French bread
1 lb ground beef
1/4 c chopped green onion
1 c sour cream
1 tsp Worcestershire sauce
1/8 tsp garlic powder
2 sliced tomatoes
1 (or 2) green bell pepper, cut into rings
2 c shredded cheddar cheese
Preheat oven to 375F. Slice bread down the middle, making two long pieces. Butter the tops of each and toast the bread a bit in the oven, keeping an eye on it (you're just wanting it a little crisp on top, not browned).
Meanwhile, cook beef and onion in a med-large skillet over medium-high heat, until meat is browned. Stir in sour cream, Worcestershire sauce and garlic powder.
Get out your bread again. Spread half of meat mixture on each loaf half. Arrange tomato slices on top, followed by bell pepper slices. Sprinkle with cheese (and green onion if you have extra).
Bake again at 375F for about 10 minutes. Serve warm. Enjoy!
Sunday, September 9, 2012
|Image source: http://mykentuckyhome-kim.blogspot.com/|
I adapted this recipe from one posted on Stirring the Pot, who had apparently adapted hers from Martha Stewart. I made it according to the first recipe but found that there just wasn't enough KAPOW! for my liking. I was hoping it would taste more like the Chana Samosa (minus the samosa, obviously) from our local Indian restaurant. Mmm. Anyway, I added a bit of this and a bit of that until I came up with something that tasted right to me. And it was a hit! Now to remember what I did... I think it was something like this.
RECIPE: Quick Chickpea Curry
Serves: 5 small (though adequate) bowlfuls
1 Tbsp olive oil
1 large yellow onion, finely chopped
5 garlic cloves, minced
5 tsp curry powder
1 tsp ground cinnamon
2 cans (15oz) chickpeas, rinsed and drained
3 Tbsp ketchup
2-3 c water
1/4 tsp garam masala
1/8 tsp garlic powder
1 teensy pinch of cayenne pepper (opt)
1 tsp mint chutney
2 Tbsp tamarind chutney
1 Tbsp (-ish) chopped cilantro
1 small splash of lemon juice
In a large large skillet over medium-high heat, heat olive oil. Add onion and cook, stirring constantly, until dark brown around edges, about 6 minutes. Add garlic, curry, and cinnamon, stirring until fragrant, about 30 seconds.
Add chickpeas, ketchup, and water. Bring to a boil. Add garam masala, garlic powder and cayenne pepper (opt). Reduce to a simmer, cover, and cook 15ish minutes (don't let it go dry... probably lifting the lid much is a bad idea). If needed, uncover and increase heat to medium-high and stir until sauce is slightly reduced. Add chutneys, cilantro and lemon juice. Mix well.
Serve warm, with naan if you've got it. And enjoy!
*Note: I get my chutneys from the above mentioned Indian restaurant where they make them in-house. The grocery store variety would probably work but is nowhere near as nummy.
Derek and I kind of just threw this together today based on things we had available and some leftover rice we wanted to use up. We also wanted to put something in the crock pot so that we would have something warm and ready when we got home from church. Luckily, this tossed-together concoction turned out super yummy! I love it when that happens! Let's see if I can remember how we made it...
RECIPE: Chicken and Broccoli Soup
2 lbs chicken breast
1/2 large onion, diced
1 tsp garlic powder
salt + pepper
1 bag broccoli spears
1 can cream of mushroom soup
1/4 c parmesan cheese, grated
2 tsp chicken bullion
2 c cooked rice
3 Tbsp cheddar cheese, grated
Defrost chicken breast if frozen. Place in crock pot, along with onions, and pour a bit of water (1/3 c -ish) over it all. Season with garlic powder, salt and pepper. Cook in the crock pot (covered, obviously) over low heat for 2 hrs. Add broccoli spears, cream of mushroom soup, and parm cheese. Add a bit more water mixed with the bullion. Set the heat to high, cover and cook for 2 more hours. Then add the rice, cheddar cheese and more water (1-2 c, hot water). Stir it all, breaking up the broccoli and shredding the chicken. Season more to taste (it won't likely need it, but check). Then serve and enjoy!