This recipe was a favorite in my family since I was a child. Then my Terrific sister Teri gave it her special touch.....and it is even better. Most of you are probably used to serving beef stroganoff with egg noodles. Since childhood I have had an aversion to slimy, slippery egg noodle.....(I know childish....but what can I say) So my mom would make some white rice for me. My kids don't even know about egg noodles, beef stroganoff always comes with rice which they love!
So here it is....
Beef Stroganoff a la Teri
1 1/2 lbs cubed beef (really about any cut will do)
1 tsp seasoning salt
1/2 tsp chopped garlic
3 T red wine vinegar
2 cans Cream of Mushroom soup
1 can sliced mushrooms drained
2 T Dill weed
1/3 C Sour Cream
Brown with season salt, garlic and red wine vinegar. Add mushroom soup, sliced mushrooms and dill weed. Stir together and let simmer for 20 minutes. Cook rice or egg noodles. Stir in sour cream and let simmer for 5 more minutes. Serve over rice or noodles.
I usually cook about 2 cups of rice.
Hope you enjoy!
Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts
Monday, January 17, 2011
Friday, January 7, 2011
Honey Whole Wheat Bread Recipe
Someone asked for my recipe for my homemade bread....the one that Agent E loves!
Well here it is....it is not entirely whole wheat flour as he much prefers bread that is a little softer in texture.
This recipe is designed for a bread maker but can easily be made without it, I will give directions for both. I hope you give it a try and enjoy! Let me know how it goes or if you have any questions.
Honey Whole Wheat Bread
1/3 C Warm Water (between 90 and 110 degrees)
2/3 C Warm Milk (between 90 and 110 degrees)
1 lrg Egg
3 T Butter
1 tsp Salt
4 T Honey
2 C Bread flour
2 C Whole wheat flour
2 1/2 tsp Active dry yeast
Breadmaker Directions
If using a bread maker simply put all ingredients in the pan in order. Make a small well in the flour to put yeast in and set breadmaker to basic setting. Now make yourself a cup of coffee or tea and sit back and relax.
I kind of have a thing about the lovely little holes that the breadmakers paddle so I like to put my breadmaker on the "dough" setting and then shape in a loaf pan and bake in the oven for 25-30 mins at 350 degrees. Then I have pretty little loaves with no holes in the bottom, which makes me happy.
Hand/Mixer Directions - Stir with sturdy wodden spoon (then with hands) or use a stand mixer like a kitchen aid with a dough hook (the snakey looking thing).....your hand mixer will not be powerful enough to handle.....it will burn out the motor.
Mix water, milk and, 1 cup of flour (either kind), honey and yeast in a glass or plastic bowl. Stir together and let sit for 15 minutes. It will create a "sponge" which is a fancy word for a bubbley, foamy, yeasty mixture. (So I guess sponge is a little simpler to say!)This will let you know that your yeast is good and give it a head start on helping your bread rise.
To your sponge you will add egg, butter and salt. (I find it easier to melt the butter or at least soften it). Mix well slowly add remaining 3 cups of flour one at a time mixing well. Mix until your dough begins to pull away from the sides of the bowl and make a ball. If by hand, fold and knead for about 5 minutes and then shape in your bread pan. If using a stand mixer continue to knead with dough hook for about 3-5 minutes and shape dough and put in bread pan.
Set bread pans in warm location (I put them on top of my preheated oven covered by a light kitchen towel).
Allow to rise to double the size (or there abouts). Bake in 350 degree oven for 25-30 minutes.
Well here it is....it is not entirely whole wheat flour as he much prefers bread that is a little softer in texture.
This recipe is designed for a bread maker but can easily be made without it, I will give directions for both. I hope you give it a try and enjoy! Let me know how it goes or if you have any questions.
Honey Whole Wheat Bread
1/3 C Warm Water (between 90 and 110 degrees)
2/3 C Warm Milk (between 90 and 110 degrees)
1 lrg Egg
3 T Butter
1 tsp Salt
4 T Honey
2 C Bread flour
2 C Whole wheat flour
2 1/2 tsp Active dry yeast
Breadmaker Directions
If using a bread maker simply put all ingredients in the pan in order. Make a small well in the flour to put yeast in and set breadmaker to basic setting. Now make yourself a cup of coffee or tea and sit back and relax.
I kind of have a thing about the lovely little holes that the breadmakers paddle so I like to put my breadmaker on the "dough" setting and then shape in a loaf pan and bake in the oven for 25-30 mins at 350 degrees. Then I have pretty little loaves with no holes in the bottom, which makes me happy.
Hand/Mixer Directions - Stir with sturdy wodden spoon (then with hands) or use a stand mixer like a kitchen aid with a dough hook (the snakey looking thing).....your hand mixer will not be powerful enough to handle.....it will burn out the motor.
Mix water, milk and, 1 cup of flour (either kind), honey and yeast in a glass or plastic bowl. Stir together and let sit for 15 minutes. It will create a "sponge" which is a fancy word for a bubbley, foamy, yeasty mixture. (So I guess sponge is a little simpler to say!)This will let you know that your yeast is good and give it a head start on helping your bread rise.
To your sponge you will add egg, butter and salt. (I find it easier to melt the butter or at least soften it). Mix well slowly add remaining 3 cups of flour one at a time mixing well. Mix until your dough begins to pull away from the sides of the bowl and make a ball. If by hand, fold and knead for about 5 minutes and then shape in your bread pan. If using a stand mixer continue to knead with dough hook for about 3-5 minutes and shape dough and put in bread pan.
Set bread pans in warm location (I put them on top of my preheated oven covered by a light kitchen towel).
Allow to rise to double the size (or there abouts). Bake in 350 degree oven for 25-30 minutes.
Sunday, January 2, 2011
Yummy Granola!
One of my favorite breakfasts is yogurt with a yummy granola mixed in and maybe even some fresh blueberries, raspberries, banana slices. Unfortunately, granola is expensive! So I did a little research and a little practice and TAH-DA! Here it is.....and it is virtually fool proof as even I can make it!
The "Treasure in the Everyday" is the wonderful way this granola will make your house smell as it is baking! MMMMMMMMMMM!
Honey Nut Granola
4 C Rolled Oats (Not Quick Cooking)
3 C Nuts in any combination you like of the following- Chopped Pecans or Walnuts,
Sliced Almonds, or Raw Sunflower Seeds
1/2 C Canola Oil or Vegetable Oil
3/4 C Honey
1 tsp Vanilla or Almond Extract
1 1/2 T Cinnamon
1 C Raisins, dried cranberries, or chopped dates (optional)
Combine Oats and Nuts in a large bowl and mix together well. Drizzle oil over oat and nut mixure and stir well to coat. Drizzle Honey and extract over mixture and stir to coat well. Sprinkle cinnamon over mixture and mix well.
Preheat oven to 300 degrees. Spread Granola mixture on large ungreased baking sheets. ( I love to use parchment paper on my baking sheets for super easy clean up.) Bake for 10 minutes, stir and bake for an additional 8-10 minutes. Allow to cool completely (and add optional dried fruit) before storing in an air tight container. I usually divide a bake in two batches.
The "Treasure in the Everyday" is the wonderful way this granola will make your house smell as it is baking! MMMMMMMMMMM!
Honey Nut Granola
4 C Rolled Oats (Not Quick Cooking)
3 C Nuts in any combination you like of the following- Chopped Pecans or Walnuts,
Sliced Almonds, or Raw Sunflower Seeds
1/2 C Canola Oil or Vegetable Oil
3/4 C Honey
1 tsp Vanilla or Almond Extract
1 1/2 T Cinnamon
1 C Raisins, dried cranberries, or chopped dates (optional)
Combine Oats and Nuts in a large bowl and mix together well. Drizzle oil over oat and nut mixure and stir well to coat. Drizzle Honey and extract over mixture and stir to coat well. Sprinkle cinnamon over mixture and mix well.
Preheat oven to 300 degrees. Spread Granola mixture on large ungreased baking sheets. ( I love to use parchment paper on my baking sheets for super easy clean up.) Bake for 10 minutes, stir and bake for an additional 8-10 minutes. Allow to cool completely (and add optional dried fruit) before storing in an air tight container. I usually divide a bake in two batches.
Saturday, January 1, 2011
In the Kitchen
Though the kitchen may be a daunting place for some....it has become a place for me to challenge myself. I am not all that creative in cooking but have enjoyed returning to some basics that we seem to have lost in our busy world.
I love to make homemade bread, canning, and exploring the way women cooked about 100 years ago. I even attended a wonderful class on Hearth Cooking. Hearth cooking is the use of the fireplace hearth to cook meals using coals, cast iron and wrought iron hooks and roasting spits. It just fascinates me that we have made things both easier and more complicated at the same time with our modern conveniences.
I hope to post some of my recipes, successes and failures in the coming year and I hope some of you will be inspired to try or share with me.
Feel free to sign up to follow this blog if you are interested in joining me.
I love to make homemade bread, canning, and exploring the way women cooked about 100 years ago. I even attended a wonderful class on Hearth Cooking. Hearth cooking is the use of the fireplace hearth to cook meals using coals, cast iron and wrought iron hooks and roasting spits. It just fascinates me that we have made things both easier and more complicated at the same time with our modern conveniences.
I hope to post some of my recipes, successes and failures in the coming year and I hope some of you will be inspired to try or share with me.
Feel free to sign up to follow this blog if you are interested in joining me.
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