It has been a quiet week around here, I did some much needed cleaning of OUR kitchen drawers. It was amazing how dirty drawers can get over time. They really should remain clean, but there are crumbs etc. that just appear.
Wednesday, I wanted to make egg salad sandwiches for lunch but did not have a recipe. Yes, I know there are many recipes for egg salad on the internet, but instead I utilized Cyndy's memory. That way there would be limited use of mustard and onions which meant Cyndy would eat the stuff.
Egg Salad Sandwiches
From Cyndy’s memory
November 2012
Serves two
Ingredients:
1/4 cup finely chopped celery
1 teaspoon finely chopped onion
Dash of pepper
1/16 teaspoon dry mustard
1/8 cup Miracle Whip
1/8 cup sour cream
2 hard boiled eggs (diced)
Instructions:
- Mix the blue ingredients together.
- Mix in the red ingredients.
- Mix in the eggs.
Make the sandwiches and enjoy. Lettuce is a good addition to the sandwiches.
The fourth was my birthday and to celebrate we were going to go to a buffet restaurant. Cyndy and I do not eat much and for the price of a buffet we could go to a good restaurant ( one where you did not have to bus the dishes) like Outback. I still wanted to have a buffet dinner so we went to the grocery store Deli and picked out the items that interested me and purchased a great steak which I did on our grill. It was a great meal.
Cyndy generally does't like Stroganoff but I again made my Hamburger Stroganoff from the blog May 11, 2011. Cyndy really liked it.
It took me less than one hour to make it. The recipe is at the end of this blog.
Cyndy and I again went to our Mormon friends home for what they call Family Night which in my opinion was just another "brainwashing " session. It was interesting how they were able to relate almost anything to the Book of Mormon or the Bible. I tried to keep my mouth shut.
Anyway it is time to go workout at our athletic club.
À bientôt,
Mr Nut
Hamburger Stroganoff blog 5-11-11
Modified recipe from www.Simplyrecipes.com
Serves four
takes about an hour to prepare
The main advantage of ground beef is clearly budget, and if worked properly you can also have wonderful flavor. First, take the time to properly brown the meat. In other words, don't stir it! Just let it cook, on relatively high heat, until well browned, before giving it a stir. The browning is what gives you the flavor. Use the cooking of the onions and mushrooms to scrape up any of the browned bits, and sherry to deglaze the pan to get the rest. It's also important to salt while you cook.
After gathering and processing the ingredients it take about one hour to make the stroganoff.
INGREDIENTS
Regular Smart Balance
1 lb. ground 85% or better fat free
Salt and pepper
1 yellow onion, chopped (about 1 cup)
8 ounces ( 3 1/2 cups) sliced mushrooms
1/3 cup of dry sherry, dry white wine, or water
1/4 cup chopped parsley, loosely packed or 1/8 cup parsley flakes
1 1/2 cups sour cream (room temperature)
1 teaspoon lemon juice
1 tablespoon tarragon
1/4 teaspoon paprika or more to taste
6 ounces egg noodles
METHOD
1 Put a large pot of salted water (2 teaspoons salt and 2 quarts of water) on to heat, for the pasta.
2 Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Working in two batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning. Once the meat is well browned on one side (two minutes per side, depending on how hot the pan), Use a spatula to flip to the other side. Once that side is browned as well, remove the meat from the pan and set aside. Continue to brown second batch, adding a teaspoon of butter to the pan with each batch if needed, break up the meat into small pieces using the spatula. Remove meat from pan. Drain excess fat from pan.
3 Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, add in a tablespoon of olive oil to the pan. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
4 Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the boiling, salted water.
5 While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes). Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
6 Remove the pan from the heat. Mix in the 1 1/2 cup of sour cream and 1/4 teaspoon paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). Stir in the one teaspoon lemon juice, and about 1/4 teaspoon of salt. Stir in the meat and onions. Stir in the 1/8 cup parsley flakes. Add more salt, pepper, to taste.
7 Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain and mix into the stroganoff.
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