Tuesday, February 26, 2013

chicken stroganoff

You guys, I really love mushrooms. Sometimes I don't even recognize myself anymore...

A variation on this recipe.

One package boneless, skinless chicken breast
2T paprika
1 medium onion, diced
16 oz. pkg. of sliced, mixed baby bella and white mushrooms (you could even use more than this. mushrooms for everyone)
1/3 c white wine, sherry or vermouth
1/2 c stock (I used veg, could be anything)
2T tomato paste
1/4 c plain, nonfat Greek yogurt
1/4 c light sour cream (you could probably skip this, but it would be sad)
8 oz. egg noodles
a bit of chopped parsley

Heat a skillet with some olive oil and cut the chicken with scissors directly into it. (Fewer gross chicken dishes!)

Sprinkle with paprika, salt and pepper, mix, and saute until cooked through. Remove from the pan and throw into a bowl.

Saute the onions and mushrooms, with a bit more oil if necessary, until everything gets nice and brown, about five minutes. Remove from the pan and throw into the same bowl as the chicken.

Somewhere in here, boil your egg noodles before you forget.

Add your alcohol and deglaze the pan, if anything is stuck. Let it cook for a minute and then add the stock and tomato paste. Cook until everything is dissolved together, then throw the chicken and mushrooms back in.

Turn up the heat and stir everything around. The sauce was supposed to thicken in this step; mine didn't (maybe because I skipped the flour from the original recipe), so I ignored it. Maybe yours will.

Turn the heat back down and stir in the yogurt and sour cream, and cook for a little while longer. Taste to see if you need more salt and pepper.

Sprinkle with parsley and serve over noodles.

Sunday, February 17, 2013

Cheesy Spaghetti Squash

adapted from:  Skinnytaste

Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the original recipe below, which is probably better than mine, but my version works, too. 

  • 5 1/2 cups cooked spaghetti squash (from about 2 small)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1/4 cup flour (use 2 tbsp corn starch for gf)
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 8 oz Sargento 2% reduced fat mild cheddar
  • salt and pepper, to taste
  • 4 cups (about 4 oz) baby spinach
  • 1/8 cup grated parmesan

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.Makes 7 cups.