Category: Recipes

OK. Highly recommended. Not “fine dining”, but Pure Comfort Food. Makes a ton. And even better as leftovers on Day 2. (I recall the days when I used to be snobby about leftovers. Can you imagine? What’s better than making a ton of comfort food and having a ready-made lunch and dinner the next day.)

It’s easy peasy to make, and don’t scrimp on the mushrooms.

I think it goes without saying, but nevertheless: I probably at least doubled the amount of sour cream. Because it’s stroganoff, and you want it creamy.

Here’s the recipe link:

One Pot Beef Stroganoff

Made this for dinner last night:

Very easy:

2 large eggs
1/2 cup liquid egg whites
5 oz evaporated milk (fat-free)
2 tsp Dijon mustard
Pepper
1/4 tsp sage

Whisk together in medium bowl.

Filling:
2 tsp vegetable oil
3 large chicken/turkey sausages, casings removed and crumbled
1 large Granny Smith (or whatever) apple, cored and cut into medium dice

Heat oil in large skillet over medium-high heat. Add sausages and cook until no longer pink. Add apples and saute until golden brown, a few minutes.

Pour mixture and filling into pie plate sprayed with Pam. Top with grated cheddar cheese (about 3/4 cup). Cook at 400 for 25-30 minutes until set.

Let stand for 5 minutes. Cut into 4 wedges and serve with salad.

Slightly adapted from Pam Anderson’s (no, not the Baywatch one) The Perfect Recipe for Losing Weight and Eating Great.

Love all her cookbooks.

These are a pain in the ass to make, but sooooo good.

But it’s between lots of things with carbs, when I’ve told myself it should just be protein and veggies for a few weeks. I have no resolve.

Butternut squash, mushroom & spinach risotto

Trying to replicate the risotto I had on Thursday night @ Tundra with Sharon & Julie (it was DIVINE):

http://www.aminglingoftastes.com/2008/01/roasted-butternut-squash-risotto-with.html

Pros: have all the ingredients; Cons: Hubby will frown at the shrooms; and risotto is a pain in the ass to make, right? Meditative stirring, my ass. (Hence, slow cooker cashew chicken as an option)

Chicken, sausage, peppers and potatoes (watch the video):

http://allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/

Never tried – the carmelization intrigues me. And very positive reviews, including one that says to throw in some carrots and a WHOLE HEAD OF GARLIC.  Who doesn’t love roasted garlic?

But one of the reviews said 450F is waaay too hot and it just burns. So I’m a bit unsure about this.

Five-spice pork

http://www.finecooking.com/recipe/chinese-egg-noodles-with-five-spice-pork

Was a staple a couple winters ago and then I kinda forgot about it. I omit the peanuts and the bacon (it’s salty enough); and I usually serve over rice instead, with steamed snow peas.

Slow cooker cashew chicken

https://therecipecritic.com/2012/07/slow-cooker-cashew-chicken/

Which I’ve made a couple times this Fall already because, damn, it’s delicious and oh so easy. Overkill? Is it possible to eat TOO much cashew chicken. I don’t think so.

 

 

 

Made this for book club this week, with jasmine rice.

I added fresh ginger to the sauce, and threw in a can of sliced water chestnuts at the end with the broccoli. Comfort food.

Here’s the recipe from Damn Delicious:

Slow Cooker Beef and Broccoli

 

From Smitten Kitchen, newly discovered:

https://smittenkitchen.com/2017/10/sausage-and-potato-roast-with-arugula/

And until she starts one, I’m posting pictures of her fabulous-looking split pea soup. She’ll have to make some for me, so that I can confirm it is also fabulous-tasting. Her email says it was “soooooo good”.