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:
Made this for dinner last night:
2 large eggs
1/2 cup liquid egg whites
5 oz evaporated milk (fat-free)
2 tsp Dijon mustard
1/4 tsp sage
Whisk together in medium bowl.
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):
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):
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.
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
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
Damn, this looks good. Baked scallops, baked potatoes and broccoli.
You have to get your own food blog, girl!
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”.