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Meatball Stroganoff With Egg Noodles

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This is a delicious recipe for Meatball Stroganoff with Egg Noodles that is easy to make any day of the week. My family truly enjoys helping me in the kitchen to make this recipe, so they can eat that much faster.

A picture of a delicious Stroganoff dish.

Ingredients

3 cups of egg noodle ( size of your choice )
1 cup of evaporated milk
1 cup of sour cream
1 1/2 cups of beef broth
Salt and pepper (to taste)
1 pound of ground beef (80/20 mix)
1/4 teaspoon of allspice
1 tablespoon of dry oregano
1 tablespoon of dry parsley
1 teaspoon of basil
2 tablespoons of extra virgin olive oil

Instructions

In a large pot add 8 cups of water
Add 2 teaspoons of salt to water
Bring to a rapid boil
Add noodles
Cook noodles for 5-7 minutes (you want the noodles “al dente”)
Drain cooked noodles
Set aside

In a large bowl add

Ground beef
Oregano
Parsley
All spice
Basil
Salt and pepper

Mix together with either your hands or a potato masher

Preheat a large sauce pan on medium heat and add the olive oil
While pan is heating, form medium sized meatballs and place into pan to brown
Make sure all sides are browned
When meatballs are fully cooked remove meatballs from pan

Deglaze the pan by pouring beef broth into pan
Bring broth to a simmer
Slowly add milk, sour cream and stir together
Simmer on medium high heat until sauce is reduced (sauce should thicken)
Return meatballs to sauce
Add egg noodles
Add salt & pepper to taste
Toss with tongs to coat egg noodles with sauce

Place cover on pan and cook for 5 minutes

Serve your Meatball Stroganoff with Egg Noodles while hot.

Enjoy!!!!

Posted by Lorraine

Photo courtesy Flickr/benketaro

Healthy Homemade Strawberry Banana Muffins

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This recipe for strawberry banana muffins is super quick and easy. One day I had a hankering for something sweet. However, I didn’t want to eat an unhealthy store bought treat to satisfy my craving. I made this recipe with fiber cereal, fruit and Truvia (a healthier sweetener). I hope you enjoy my recipe.

Ingredients

11/2 cups of crushed fiber or bran cereal
1/2 cup of Unbleached flour
1 egg
1 cup coconut milk
3/4 cup diced strawberries
1 ripe banana
1/2 teaspoon of Celtic sea salt
1 tablespoon of baking powder
1 teaspoon of vanilla extract
1/2 cup of Truvia

Instructions

Preheat oven to 350 degrees

In a large mixing bowl, combine and mix dry ingredients
Flour
Cereal
Salt
Baking powder
Truvia

In a medium bowl, combine wet ingredients and whisk together
Egg
Coconut milk
Vanilla extract

Mash ripe banana with a fork and add to wet ingredients

Mix both wet and dry ingredients in the large bowl

Gently add and fold dice strawberries to the mix. (Mix should be lumpy)

Grease muffin pan with a non stick cooking spray or use cupcake baking cups

Do not fill to top

Bake 20-30 minutes

The strawberry banana muffins are done when you can place a knife in the middle of a muffin and knife comes out clean.

Enjoy!!!!

Homemade Hummus

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As I get older, I am finding that I am beginning to try new foods. For years, my friends have been talking about how tasty hummus with tortilla chips is. At my age, I now prefer to make my snacks at home because of the harmful ingredients found in store bought snacks. So I have come up with my own recipe. I compiled this recipe from my friends different family recipes. I picked and chose the ingredients I wished to combine to my desired pallet.

Ingredients:

2 cans of Chick Peas (garbanzo beans)
1/2 cup of Tahini sauce ( found in most supermarkets)
1 teaspoon of Cumin
1-2 pinches of Cayenne Pepper
2 teaspoons of fresh minced Garlic
1/2 teaspoon Salt
1 tablespoon of Extra Virgin Olive Oil
1/3 teaspoon Lemon Juice
1/2 cup of Water
1/4 cup of Pie Nuts (garnish)
1 Sprig of Parsley or Cilantro (Garnish)

Instructions ( most ingredients will be put in a food processor):

One of my favorite Tahini sauces.

Open 2 cans of chick peas and drain excess water
Place chick peas into a large food processor
Pulse chick peas until chunky
Add tahini sauce to processor
Pulse until smooth
Add remaining ingredients-
Lemon juice
Cumin
Cayenne
Minced garlic
Salt
Extra Virgin Olive Oil
Pulse until all ingredients are very well blended
Taste- add more salt if needed
Hummus should have a thick consistency (if thinner is preferred add more water and extra virgin olive oil)
Remove Hummus and place in storage container
Place in refrigerator for 1 hour to allow flavors to combine

I served this with my friends at a party and received rave reviews. I have even gone so far as to using it to replace mayonnaise on a sandwich. I must admit that it was not bad. Try it!!

ENJOY!!!!!

 

Posted by Lorraine

Spanish Style Steak with Rice and Beans

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I have been preparing this meal for my family for many years. This Spanish Style Steak recipe may look complicated, but really it is not. It is mainly about having the correct seasonings. Once you or your family taste this recipe it will become a meal that is asked for weekly. This recipe will feed a family of 4, graciously!!!

Ingredients:

3 to 4 lbs Chuck Eye Steak (or steak of your choice)
1 large Sweet Onion
1/2 large Green Pepper
3 teaspoons Adobo Seasoning
1 can Red Kidney Beans
1 large Garlic Clove
1 cup Long Grain Rice
2 tablespoons of oil ( oil of your choice)

Instructions:

Rice

Place 2 cups of water in a medium sized pot
Bring to rapid boil
Add 1 teaspoon of Adobo into boiling water
Add 1 cup of rice
Add 1 tablespoon of oil (prevents rice from sticking together)
Stir rice, oil and seasonings together
Bring back to a boil
Cover rice with lid and put heat on low
Allow to cook 20 minutes (do not remove lid while rice is cooking)

Beans

Open 1 can red kidney beans (or beans of your choice)
Pour into sauce pan on medium heat
Peel and coarsely chop garlic
Add garlic to beans
Stir and bring beans to a simmer then cover with lid for approximately 4-5 minutes
Turn heat off, leave the beans covered to allow them to stay warm

Steak, Onion, Pepper

In a large fry pan place 2 tablespoons of oil and set temperature to medium high
Slice onion and pepper into strips and place into fry pan
Toss/ coat onion and pepper in the fry pan
Cook until soft
Remove from pan, place on plate, put aside

Place heat on medium high and allow fry pan to get hot
Season steak on both sides with 2 teaspoons of adobo seasoning
Add steak to fry pan, add onions and peppers also
Fry steak for 3-4 minutes on each side (depending on the thickness of your steak)

My family and I enjoy having this meal with a side salad, that consists of lettuce, feta cheese, sliced onion, tomatoes with a vinaigrette dressing.

Salud!!!!

Homemade Pico De Gallo

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Have you ever visited a Mexican restaurant and had the pleasure of tasting their Pico De Gallo with corn chips as an appetizer? I fell in love with Pico De Gallo at the first taste. The flavors were crisp and fresh. I thought I could purchase a store brought version to have the same great experience. Sadly, it tasted horrible and the ingredients were appalling. I decided, based on my memory of the ingredients of the Pico at the restaurant, to try to make it on my own.

Wow! I could not believe that I made my own Pico De Gallo at home, using fresh ingredients on the first try. I now, am sharing my “secret” recipe with all who appreciate Pico De Gallo. This recipe will yield enough to feed a party of 12, happily!!!!

Ingredients:

8 Large Ripe Tomatoes
1/2 Red Onion (optional)
2 Jalapeño peppers
4 Garlic Cloves
1 Large Bunch Cilantro (fresh)
2 Limes
1/4 Cup Red Wine Vinegar
1/2 Teaspoon Salt (to taste)

Instructions:

Cut tomatoes into 1/4’s
With your fingers remove the seeds (do not do this under water, will ruin tomatoes texture)
Dice tomatoes & put into large bowl (use a sharp knife)

1/2 medium red onion (Optional)
Remove outer skin
Cut into chunks
Place in food processor and pulse until small onion pieces are achieved
Add diced red onion to tomatoes

Remove the stem of the jalapeño pepper
Slice pepper into two pieces (vertically)
Remove seeds (do not touch your eyes or face when cutting this pepper)
Pulse in food processor, until finely chopped
Add jalapeño peppers to tomatoes in the bowl

Peel 4 garlic cloves
Pulse in food processor, until garlic is finely chopped
Add garlic to bowl with the other ingredients

Cut the bottom stems of the cilantro
Rinse cilantro in water( to remove any dirt )
Chop roughly and place in food processor, pulse until finely chopped
Place in bowl

Cut the 2 limes in half
Squeeze the juice over the ingredients in the bowl

Add 1/4 cup of red wine vinegar to bowl

Add 1/2 teaspoon of salt to bowl (to taste)

With a large spoon mix the ingredients

Taste to decide if more salt is needed.

Mixture needs to marinate at least for an hour so that all the flavors become combined.

To serve, place Pico in a large festive bowl and serve with corn chips.

ENJOY!!!!!!

Quick Recipe: Italian Spinach & Sausage Bake

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At my house we absolutely love spinach. Spinach is jam-packed with healthy vitamins and nutrients for the body. Eating lots of spinach has a number of health benefits for diabetics, people with high blood pressure and even bone conditions.

It also goes very well with many Italian dishes. One of my favorite spinach dishes to make is a spinach and sausage bake. It is so delicious, flavorful and healthy.

The ingredients all blend together so nicely to give you a flavorful Italian style vegetable-based dish. It doesn’t take long to make but you really have to stay close to the pot and do some work. Here’s the recipe:

5 Italian Chicken Sausages (I like Premio)
1 1/2 large 20 oz bags of fresh spinach
1/2 cup of peeled garlic cloves (chopped into large chunks)
1/2 box of mushrooms (sliced and chopped)
1 large broccoli crown (optional – chopped)
8 oz bag of shredded low-fat mozzarella cheese
2 pinches of cayenne pepper
1 tablespoon of salt (to taste)
1 tablespoon of black pepper (to taste)
1 tablespoon of garlic powder
Olive oil

Boil the sausage in a large non-stick skillet. Drain the water and then chop the sausage up into bite sized pieces. Fry the pieces in olive oil until a little browned. Add chopped garlic chunks and cook for a few minutes. Add mushrooms next and cook a few more minutes. Mix in broccoli, seasonings and as much of the spinach as will fit in your lot. Add a little more olive oil. This is where you have to be quick because you don’t want the spinach to reduce too much. Scoop the sausage mixture from the bottom on top of the fresh spinach until it cooks down some then add more spinach until it’s all in there (don’t overcook!)

Scoop the spinach mixture in a square foil baking pan and top with mozzarella cheese. Bake on 350 for 5 minutes then turn it on broil for about 2-3 minutes until it’s browned. Salt to taste.

This recipe serves about 4 people.

Posted by: Jasmine