So Myra and I were at Safeway last night, I was at a loss what to make and therefore what to buy, so we cracked open a featured cookbook (don't remember which one) and pulled out a recipe for Beef Stroganoff. I didn't quite make it to recipe requirements, but pretty close! (no sour cream, but easily added).
In Teflon pan fry:
2 small onions
2-3 cloves garlic
oil
Fry together till onions are translucent
Brown 1 lb ground beef with onion mixture; make sure to drain off excess fat.
Add:
1 can drained mushrooms
1 can cream of chicken soup
1 can milk
Add appropriate seasonings:
pepper
oregano
Mrs. Dash seasoning (any sort of seasoning)
parsley
Stir together.
Add 1 -1 1/2 cups pasta (fusilini)
apx 1-1 1/2 cups water to make sure there's enough water for the pasta to cook.
Cover. Simmer on low for apx 10-15 minutes. Keep an eye on it, make sure it has enough liquid and stir it occasionally to make sure it doesn't burn on the bottom.
Enjoy! You can add sour cream as well, but I really liked it just with the milk!
Thursday, February 25, 2010
Thursday, March 26, 2009
Quinoa and Black Bean Wraps
Thanks for inviting me to your recipe blog, Myra. This is a great idea.
I'm going to continue the Southwest theme but vegetarian-style. In case anyone's not familiar with it, quinoa (pronounced keen-wah) is a South American grain that's very high in protein, which makes it good for vegetarian main dishes. You can find it in bulk at Save on Foods, or in the rice section in a box at Safeway.
This recipe is very flexible - add more or less of anything until you get the balance of flavours you like. The measurements I give makes it pretty heavy on the cilantro.
INGREDIENTS
1 tsp vegetable oil
1 small onion
2-3 cloves garlic
3/4 c uncooked quinoa
1 1/2 c vegetable broth
ground cumin, cayenne pepper, and/or chili flakes to taste
1 cup frozen corn
1/2 a can of drained canned tomatoes
1 can black beans drained and rinsed
1/2 c chopped cilantro
large tortillas. Corn or wheat, whatever flavour you like.
shredded cheddar cheese.
sour cream, salsa, guacamole
MAKING THE FILLING
1. saute onion and garlic in a large, heavy-bottomed saucepan until lightly browned.
2. add quinoa, broth, and spices to saucepan, bring to boil. Reduce heat, cover and simmer for 20 minutes. (this is to cook the quinoa, like cooking rice. If you have already-cooked quinoa, or leftover cooked rice, you can omit most of the broth and just get it heated through)
3. add frozen corn, canned tomatoes. Stir occasionally until heated through. (If you are desperate to add meat, here's where you can add chopped cooked chicken or beef).
4. add black beans and cilantro. stir occasionally until heated through.
WRAP TIME!
1. Turn the broiler in your oven on to medium or high.
2. Wrap your quinoa-black bean mixture in tortillas just like a burrito. Put some cheese on the inside if you like cheese as much as I do (ie, a lot).
3. Put the wraps in an oven-proof dish, ' fold-down'. This keeps them from springing open in the oven.
4. Sprinkle with cheese.
5. Broil until the cheese is melted and starting to get crispy. In my oven this is about 4-5 minutes, but make sure to check early and often so it doesn't burn.
Serve with sour cream, guacamole, salsa, etc. Usually one is enough per person, since they are pretty dense. I think this recipe will make about 6 servings if you make the whole thing into wraps, but I usually have leftovers of the filling that's great to take for lunch the next day.
I'm going to continue the Southwest theme but vegetarian-style. In case anyone's not familiar with it, quinoa (pronounced keen-wah) is a South American grain that's very high in protein, which makes it good for vegetarian main dishes. You can find it in bulk at Save on Foods, or in the rice section in a box at Safeway.
This recipe is very flexible - add more or less of anything until you get the balance of flavours you like. The measurements I give makes it pretty heavy on the cilantro.
INGREDIENTS
1 tsp vegetable oil
1 small onion
2-3 cloves garlic
3/4 c uncooked quinoa
1 1/2 c vegetable broth
ground cumin, cayenne pepper, and/or chili flakes to taste
1 cup frozen corn
1/2 a can of drained canned tomatoes
1 can black beans drained and rinsed
1/2 c chopped cilantro
large tortillas. Corn or wheat, whatever flavour you like.
shredded cheddar cheese.
sour cream, salsa, guacamole
MAKING THE FILLING
1. saute onion and garlic in a large, heavy-bottomed saucepan until lightly browned.
2. add quinoa, broth, and spices to saucepan, bring to boil. Reduce heat, cover and simmer for 20 minutes. (this is to cook the quinoa, like cooking rice. If you have already-cooked quinoa, or leftover cooked rice, you can omit most of the broth and just get it heated through)
3. add frozen corn, canned tomatoes. Stir occasionally until heated through. (If you are desperate to add meat, here's where you can add chopped cooked chicken or beef).
4. add black beans and cilantro. stir occasionally until heated through.
WRAP TIME!
1. Turn the broiler in your oven on to medium or high.
2. Wrap your quinoa-black bean mixture in tortillas just like a burrito. Put some cheese on the inside if you like cheese as much as I do (ie, a lot).
3. Put the wraps in an oven-proof dish, ' fold-down'. This keeps them from springing open in the oven.
4. Sprinkle with cheese.
5. Broil until the cheese is melted and starting to get crispy. In my oven this is about 4-5 minutes, but make sure to check early and often so it doesn't burn.
Serve with sour cream, guacamole, salsa, etc. Usually one is enough per person, since they are pretty dense. I think this recipe will make about 6 servings if you make the whole thing into wraps, but I usually have leftovers of the filling that's great to take for lunch the next day.
Spoon Tacos
Cook the meat with the seasoning. Add Ketchup near the end.
Spread the Fritos out on an ungreased deep 9x13 baking pan
Add layers of:
This recipe is courtesy of my mother-in-law. It is great fresh out of the oven and surprisingly makes great leftovers the next day. This recipe makes 6-8 servings.
Enjoy!
- 3lbs lean ground beef
- Taco seasoning
- 1/4 cup Ketchup
- 4 tomatoes
- 1/2 head of lettuce shredded
- ~1 cup grated cheddar cheese
- 1 package of Fritos (skinny corn chips)
Cook the meat with the seasoning. Add Ketchup near the end.
Spread the Fritos out on an ungreased deep 9x13 baking pan
Add layers of:
- Cooked meat mixture (still hot)
- Tomatoes
- Lettuce
- Cheese
This recipe is courtesy of my mother-in-law. It is great fresh out of the oven and surprisingly makes great leftovers the next day. This recipe makes 6-8 servings.
Enjoy!
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