This. Was. Delicious. And since it’s only about 340 calories a serving, it’s definitely on my make again list. It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.
If you’re making this for company, ramekin dishes would look great. For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes. Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation. 😉
This one turned out really well. Roasting the vegetables first caramelizes their natural sugars and gives them a deeper, stronger flavour. If you’ve never roasted vegetables, it’s really easy! You just slice them into relatively equal thicknesses (about 1/4 to 1/2 an inch), drizzle a little olive oil on them, and stick them in an oven at 375. While they’re cooking, you can work on the meatballs and the whole thing is done in about 30 minutes.
Like most things homemade, beef broth is so much better than the canned stuff you buy at the store. I picked up some marrow and knuckle bones from the butcher, and four large bones made about 3 liters of broth after a lot of simmering and evaporation.
This is a great meal on a cold day, and very simple to make. The only thing you have to watch is the barley. Uncooked barley looks so small and innocent in the cupboard, but swells up to 3 or 4 times its original size when cooked. I used 1/4 cup of barley (about 1 cup cooked), and pre-cooked it a little before I added it to the soup.
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”→
The secret to good meatloaf is the vegetables. If your meatloaf consists of nothing but ground beef, ketchup and a few breadcrumbs, you’re going to end up with a hockey puck for supper. This is actually good news, because it’s the perfect excuse to hide vegetables and other healthy things in supper and not tell the husband or kids while they rave about how moist your meatloaf is. 😉
I made this recipe into single serve mini loaves. If you don’t have a mini loaf pan, cupcake pans work nicely too, or you could just stick to the traditional large loaf and slice.
These recipes work really well with a side or two of vegetables and gravy.