Wednesday, January 20, 2016

Beef Stroganof

1 lb hamburger
sliced mushrooms
1 lb sour cream
4 Tbs brown rice flour
egg noodles

Brown hamburger. Scoop out hamburger with a slotted spoon, saving the drippings. Set the hamburger aside. 

Saute' mushrooms. Set aside.

 Make gravy:
Drippings from cooking meat
4 Tbs brown rice flour & seasonings
2 cups water/ milk

cook the drippings and flour and seasonings together until starting to brown. Whisk in liquid. Whisk until it reaches boiling and is thickened. Add in hamburger and mushrooms. Add sour cream. Warm on low heat.

Cook egg noodles.

Serve hamburger mixture over egg noodles.


2 cloves garlic
a handful of sesame seeds
a can of chickpeas, rinsed and drained
1/2 cup or so of fresh parsley leaves

Put the garlic and seeds in a food processor. Turn it on for a few seconds to mince the garlic. Add the chickpeas. Turn on the processor. You may want to add a little water to make it smoother (about 1/3 cup). Once your hummus is smooth, add the parsley. Pulse it a little longer. You don't want to puree the parsley, just chop it up a bit and get it mixed in.

Serve on a pita, topped with a few nuts or seeds for extra flavor, like pine nuts, or as a veggie dip.

Simple vinaigrette dressing

raspberry jam
apple cider vinegar

mix jam w/ enough vinegar to get it to flow

Veggie Mac

My Macaroni & Cheese Lunch

At times I find myself slipping from what I would consider healthy eating. I know probably everybody has their own idea of what that means, but for me, what I struggle with most is increasing the amount of vegetables that I eat and decreasing extra sugars, extra fats, and animal products, while still eating foods that are appealing to my family. Food is a sensitive subject to most people, and no less around our home. Still- there's this struggle within me to increase vegetables that my family eats, without upsetting the balance too much.

On to lunch today. Katie wanted macaroni and cheese. The obsessed mother that I am decided I can make mac and cheese, and add some vegetables, and we would both be satisfied. I gave a moments thought to what might work in mac and cheese and what I have available. I started by picking some herbs from my herb garden. Spearmint, lemon mint, and oregano. Then crimini mushrooms from the refrigerator. I chopped everything up, putting a pan on the stove with a little canola oil to heat.

I sauteed the mushrooms first, then added the herbs to wilt. The smell of mint cooking is an interesting one. Mint is one of my favorite herbs for a stirfry. The flavor is very different than you might imagine. It is not what one thinks as "minty", it is not gum or toothpaste or mouthwash. Instead, it is a rich herby flavor. It reminds me of middle eastern food.

While that was cooking, I started on the cheese sauce. A little water in the pot, mixed with salt, pepper, and flour, brought to a boil and thickened to a paste.

Next, I added a can of petite diced tomatoes to the pan of herbs and mushrooms and left it to simmer and the flavors to mix.

Back to the sauce, here I am adding cheese to the pasty base. On low heat, added a little at a time the paste transforms into a thick cheesy sauce.

When all the cheese has been added to the sauce and melted thoroughly, it is time to combine the elements.

I put the sauce on low heat and finally started cooking the macaroni. I really like the shells form of whole wheat pasta best, but the grocery store was out of stock, so I bought macaroni this time. I think I like the shells better because they are able to be coated on all sides with the sauce, so they don't have the heavy flavor often associated with whole wheat pasta. Here's the picture of the final product. Appetizing, no? I guess that all depends on who you are.

The final assessment: Three girls come in for lunch. Right away Tiffany tells me how good it looks. I expected that. She's a food lover and hard to disappoint. The other two, however, fall into, I kid you not, howls of how awful this latest food monstrosity is. Not looks, but IS. I dished up bowls for the kids. I gave Tiffany a full bowl, Emily a generous scoop (about half a bowl), and Katie a mere two bites' worth. Yep, I know my kids and how much I'm able to coax them to eat even when they truly don't like something. Tiffany ate her bowlful, as expected, and had seconds, then thirds, raving the whole time. :) Emily continued her protest, I left the table to let mine cool, it was still pretty hot. When I came back, she not only tried it, she finished her bowl, then went back for seconds, and thirds. Yay! it was a hit for her as well. :) :) Well, then we were down to Katie. This kid is stubborn. She tried every dodging tactic. "Can't I eat a peanut butter and honey sandwich instead, mom?" "Or wheat thins?" "or peanut butter and honey on saltines?" I told her if she chose not to eat the (two bites!) macaroni, the only thing she could eat was fruit or vegetables. It took a lot of coaxing. She ate one macaroni and declared it tasted like a skunk smells. I finally suggested she put a little parmasan cheese on top. She did that, and ate her two bites all up, minus the vegetables. I then let her have a peanut butter and honey sandwich.

Green Bean Casserole

2 cups chopped mushrooms
1 lb hamburger or var. sausage
salt & pepper & garlic

Cook together. 
5 Tbs millet flour, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
2 cups water or beef broth

Make a gravy from the drippings and water.

16 oz frozen shredded potatoes
2 cups green beans

In a casserole mix hamburger mixture, gravy, green beans, shredded potatoes

top with crisp fried onions--
toss onion slices with millet flour, fry to a crisp in bacon grease

bake 350 for 1 hr.


cook rice

1 16oz can tomato sauce
1 6oz can tomato pase
1 cup water
1 1/2 tsp season salt
1/2 tsp cajun seasoning

saute': 1 onion, 1 green bell pepper. Add 4 cloves chopped garlic when the others are near done. Then add to tomato sauce mix.

Cook: 1/2 lb chicken breast chunks, 1/2 lb bratwurst, 1/2 lb shrimp, then add to tomato sauce.

Taco Seasoning

Taco Seasoning

1 Tbs chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper