GROUND BEEF STROGANOFF

1 pound ground beef, lean
1 small onion, chopped (sub w/shallots and garlic)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup, condensed
Mushrooms
3/4 cup sour cream, or yogurt (start w/1/2 c?)

 

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.

Linguine with Shrimp Scampi

Serves: 3

Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_32175_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Whole Wheat Olive Oil Pie Crust

Yields 2 9" pie crusts

Ingredients:

• 2/3 cup extra virgin olive oil
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup ice water
• 1 tablespoon vinegar

Directions:

1. Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
2. Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
3. Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust.

 From: http://www.food.com/recipe/whole-wheat-olive-oil-pie-crust-440417?oc=linkback

Tonkatsu and Sauce

Lucy's Quick Tonkatsu Sauce

Original recipe makes 1 cup Change Servings

1/2 cup ketchup

2 1/2 tablespoons reduced-sodium soy sauce

2 1/2 tablespoons Worcestershire sauce

1 1/2 tablespoons dry sherry

1 1/2 tablespoons white sugar

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

Directions

1. Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
2. Let stand for 1 hour to allow the flavors to incorporate.

 From: http://allrecipes.com/recipe/lucys-quick-tonkatsu-sauce/

Pork Tonkatsu

Original recipe makes 8 servings Change Servings

2 eggs 

1 teaspoon milk

1/2 teaspoon minced garlic

salt to taste

1/2 teaspoon pepper

1 cup vegetable oil for frying

8 thin cut boneless pork chops

1 1/2 cups panko crumbs

Directions

1. In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
2. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
3. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

From: http://allrecipes.com/recipe/tonkatsu---asian-style-pork-chop/

My Modified Chicken Pot Pie

Make Chicken Noodle soup w/o noodles (1 3/4 c. broth)

Separate out soup from stuff

Thickening agent:

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Pour stuff into bottom pie crust
Pour liquid over stuff
Cover top with crust
Poke holes in top

Bake at 425 for 30 - 35min until pastry is golden brown and filling is bubbly

Mini Apple Pie Pop overs

Crust:
Favorite pie crust

Filling:
1/4 cup butter
3 lb tart apples (such as Granny Smith) peeled and roughly chopped
1/2 cup sugar
pinch salt

1 egg, lightly beaten
coarse sugar, for sprinkling


Make the Filling:
Meanwhile in a large, heavy skillet, heat the butter over medium-high heat. When the foaming subsides, add the apples and cook until they start releasing their juices. Sprinkle the sugar and salt overtop. Cook for about 10 more minutes, stirring often, until the moisture evaporates and the syrup thickens, and the apples start to turn golden. Remove from the heat and transfer to a bowl to cool.

Preheat the oven to 375F.

On a lightly floured surface, roll the pastry out 1/4″ thick. Cut into 2″-3″ rounds with a cookie cutter or glass rim, and brush the edge with beaten egg. Place a spoonful of the apple mixture in the middle of the pastry circle. Top with a second circle and press the edges with a fork to seal. Transfer to a parchment-lined baking sheet, brush with a little more beaten egg and sprinkle with coarse sugar. Repeat with the remaining pastry and filling.

Bake for 20-25 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.

From The Family Kitchen (http://blogs.babble.com/family-kitchen/)

Perfect Whole Wheat Pie Crust

Ingredients

1 C whole wheat
1/2 C white flour
2 t sugar
1/2 t salt
½ c. cold butter, sliced (try olive oil?)
4-5 Tbsp. cold milk

In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork, if you have to) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use.

From The Family Kitchen (http://blogs.babble.com/family-kitchen/)