Thursday, October 22, 2009

Meatball Stroganoff

This is super easy and YUMMY! Most of these dishes are the full fat version but you can always substitute lower fat ingredients - I pointed out below!

1-1/2lb of ground beef or ground turkey (I always use turkey - mom always uses beef)
1 small to medium onion chopped fine (use a food processor if you can)
1 egg beaten
1/4 cup of Italian breadcrumbs
1 can cream of mushroom soup (you can subsitute 98% fat free cream of mushroom soup but it's not as good)
1/4 cup of sour cream (you can substitute low fat or fat free but same as above)
1/4 cup of water
Bag of egg noodles (You can use whole wheat egg noodles too)

Mix meat with onion, egg and bread crumbs in a bowl and make meatballs - 1lb makes about 8-10 meatballs. Brown in a skillet in a little vegetable or olive oil.

In a separate bowl, combine sour cream, soup and water and pour over the meatballs. Let cook a little while covered and mix well. Serve over egg noodles.

Butternut Squash Soup

This makes a nice pot of soup - probably enough for 6 ish - or 2 and left overs for days or you can freeze it for a cold winters day!

1/2 stick to a stick of butter
2 medium to large onions
3 butternut squash
5-6 cups of chicken stock
1/4 pint heavy cream ( the smallest one they make - not sure of exact size)
nutmeg, garlic powder, salt and pepper to taste
5 slices of bacon - more if you like
scallions chopped
sour cream

Directions: Slice Butternut Squash long ways, brush with melted butter and cook face down on cookie sheets covered in foil - I would say 325-350 for probably an hour to hour 1/2 or until completely soft inside.

About an hour in - fry bacon in a pan and set aside on a plate with paper towel.
Chop onions really fine in a food processor, melt butter in a big soup pan and sautee onions until translucent....probably about 10 minutes. When squash are done, scoop out squash and put in soup pan with onions and you can add the chicken stock at this point too. Make sure that the peel of the squash gets thrown away. Simmer for a little while - until hot - and then you can do the next step in one of 2-3 can pour contents in a separate bowl and spoon into a food processor or blender and blend until smooth and put back in original pan OR you can get a hand/soup blender (about $30 at BBB) and blend right in the pot - either way your goal is to have a smooth soup - at this point I blend in a small 1/4 pint of heavy cream - the smallest it comes in for color and texture. I add nutmeg probably 1-2 tsp, salt, pepper, and a little garlic powder and I let simmer.

When it tastes good to you - plate and garnish with the bacon, scallions and a tsp of sour cream....if you are really fancy you can drop some white truffle oil in a circle to finish


Baked Potato Soup

Instead of green onions I sauteed a yellow onion and 2 cloves of garlic in the pan I fried the bacon in and I substitued 3.5 cups of chicken stock for 3.5 cups of milk (calls for 7 cups of milk - I split in half with chicken stock) also I didn't have cheddar so I used asiago


12 slices bacon (I used bacon AND Pancetta)
2/3 cup margarine (I used butter)
2/3 cup all-purpose flour
7 cups milk (3.5 cups of milk and 3.5 cups of chicken stock i used)
4 large baked potatoes, peeled and cubed (i used red potatoes, probably about 8, peeled 6 of them and boiled them while I was frying the bacon and sauteeing the onions)
4 green onions, chopped (I used a yellow onion chooped in a food processor and sauteed in the bacon with 2 cloves of garlic) - But I used scallions to garnish
1 1/4 cups shredded Cheddar cheese (I used grated Asiago - you can use whatever cheese you fancy)
1 cup sour cream 1 teaspoon salt (to taste)
1 teaspoon ground black pepper (I added some red pepper flakes for a kick)
DIRECTIONSPlace bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Garnish with bacon, scallions, grated cheese and sour cream - and it's even better the next day!

Recipe Posts

Ok - so because I've been waiting to give birth I have been cooking...a...lot...and I've been posting what I've been cooking in my facebook status and everyone keeps asking me for I thought the best way to share with everyone is to just post them on my blog so that you guys can pick and choose what you want to try. So what will follow are receipes that I've tried and LOVED and those that people have epressed an interest it.

I'll do each separately and title them what they are and label them as recipes so if it gets to be sooo much you guys can find it easily - also expect to see pics of the new baby...if she ever decides to JOIN us AAGH