This is an oldie but a goodie. I’m not sure what it is – beef in cream sauce? Sautéd mushrooms and onions…? Dunno, but the smell of this is delicious. It’s usually served with egg noodles, and I like to add a colourful vegetable side or two.
I haven’t made it in a while (“cream”, “pasta” and “diet” don’t usually go together well), but with 3/4 cup of cooked egg noodles, a few minor alterations and heavy on the mushrooms, it fits in nicely and tastes great.
For this recipe I used outside round roast beef. It’s usually used for pot roasting because it’s a little tougher, but much cheaper than the super tender pricey stuff. If you cut it into thin strips against the grain and simmer in the sauce, it’ll still melt in your mouth and won’t cost a fortune. Whatever you don’t eat right away can be frozen for future meals. Continue reading “Beef Stroganoff”
Homemade chicken broth (also called chicken stock) is easy: boil leftover chicken with vegetables, herbs and spices, then remove what shouldn’t be there and voila! If you’ve never done it before, or if you’re looking for really, really good broth, this is the recipe for you. It can be used as an ingredient (incredible mashed potatoes anyone?) or as a soup base.
I only buy chicken that comes with bones and skin. Not only is it cheaper, but when I pre-prep the chicken for the freezer, I freeze the bones and skin separately specifically so I can make this. Once the broth finished it freezes well too, or if you’re experienced with pressure canning, it’s another good preservation technique. Continue reading “Roasted Chicken Broth”
It looks like winter is truly settling in for the season. It’s the sort of weather that really makes me want warm comforting foods, like soups with dinner rolls and roasted potatoes with gravies and sauces. The good news is that even though they’re “comfort” foods, they can also be “diet” foods. (Also make-ahead and fairly easy, so that’s a bonus). Continue reading “It’s Cold Out!”
Surprisingly filling, this recipe is for two people but it can easily be doubled, tripled and/or frozen for later. I like to make and freeze at least three of these (uncooked) and pull one out the night before for next day cooking. Goes well with a homemade dinner roll. 🙂
Continue reading “Slow Cooker Roasted Butternut Squash / Coconut Curry”
Ok, so this is a little more advanced, and it’s not exactly “fast”, but some things are worth the effort. I made 3 loaves and 24 buns because if I’m going to spend the time on this, I don’t want to have to do it often. 😉 My freezer is now full of pre-sliced bread and buns, so now they count as healthy, fast, easy and most definitely delicious.
Homemade bread always reminds me of Christmas, when dad used to use this recipe to made a jelly roll version with nuts, raisins, cinnamon, brown sugar and icing. I’ve tweaked it a bit to use some whole wheat flour, but you can use 100% white flour if you want.
Continue reading “Homemade Bread”
One of the worst parts about cooking is the prep work. All that chopping, shredding, mincing, butchering, grating, slicing and dicing takes so much time. That’s why I like to do a bunch of it at once and then stash it for future use. I may not know in which recipe I’ll use butternut squash, but I do know it tastes best roasted and that it freezes well.
Continue reading “Roasted Butternut Squash”
This is a simple recipe that anyone can make, and goes well with a side of egg noodles and green beans. You can also double or triple the recipe and freeze it for later in the week.
Continue reading “Chicken Cacciatore”