Tuesday, January 29, 2008

Beef Stroganoff With Buttered Noodles

Tyler Florence Tyler Florence of Food 911 on the TV Food Network prepared a different kind of beef stroganoff that caught my fancy. In his version of the famous Russian dish, he actually lets the beef cook until it falls apart. Since I find that I don't care for chewy pieces of meat when I am eating, I thought this was an excellent idea.

Recipe for Beef Stroganoff over Buttered Noodles

tabboulehI like to combine dishes that aren't traditionally paired together. That is the reason that the salad that will accompany this classic Russian dish will be Tabbouleh. Tabbouleh is a Lebanese salad made of bulgar wheat. It is packed full of nutrients and is delicious.


Thursday, January 24, 2008

More on Cinnamon - Diabetes

Also shared by Sue.
American scientists have claimed that a teaspoon of cinnamon a day may help prevent the onset of diabetes.

Honey and Cinnamon

Shared by my friend Sue.

Source: Honey and Cinnamon
Q. What is the only food that doesn't spoil?
A. Honey

It is found that a mixture of Honey and Cinnamon cures most of the diseases. Honey is produced in most of the countries of the world.
Click the above link to read more.

Thursday, January 17, 2008

On the Menu Tonight - Chinese Food

I am currently reading a book about women's health. The book inspired me to cook healthier meals that what I have been doing lately. Because of time constraints on some days, I make something fast but usually not that healthy.

Tonight I prepared Szechuan Eggplant, except I omitted the pork.

Choi Sum and Mushrooms

Note: The recipes provided are very similar to my own recipes.

Shrimp With Green Peppers and Black Bean Sauce


1 lb. shelled and deveined large tiger shrimp
1 tbsp. cornstarch to coat the shrimp
1 large Green Pepper, seeded and cut into large chunks
3 large garlic cloves, minced

1 Tbsp. Fermented black bean (Tau See)
2 Tbsp. Oyster Sauce
2 Tbsp. cornstarch
3/4 cup chicken stock

Mix all ingredients for the sauce well.

In a hot wok or large skillet, add approximately 2 tablespoons of oil, preferably peanut oil. Keep the wok or skillet at high heat. Add the green peppers and stir fry for about 1 minute. Remove to a bowl and add the shrimp that has been coated with cornstarch. Brown on each side for about a minute or so and add the garlic. Stir fry until garlic is golden brown, add the peppers again and pour the sauce mix over everything in skillet or wok. Stir fry until sauce thickens, approximately 1 minute or so.

Serve with steamed rice.

Sunday, January 13, 2008

Sunday Dinner Menu

beef stew
Tonight we are having old-fashioned Beef Stew with rice and homemade chocolate pudding for dessert. Both recipes are from our Better Homes and Garden cookbook.

The beef stew recipe can be found HERE

I used a variation to the vanilla pudding recipe found HERE. I added 1/3 cup cocoa to the sugar and cornstarch and left out the egg. BTW, I used whole milk, not the lactose-free milk that this particular recipe calls for.

Thursday, January 10, 2008

Strawberry Sherbet

My husband brought home a bottle of Strawberry Daiquiri Mix. He wanted me to make strawberry sherbet from it. I thought it probably was not a good idea so I put it off for almost a week.

Well, a promise is a promise. Today I attempted to make the strawberry sherbet. And, according to both our son and my DH, it is better tasting that the store bought kind.

The following is the recipe:

1 cup of Strawberry Daiquiri Mix
2 scoops (the one that comes with the container) of Country Time Lemonade mix
3 cups milk

Stir above ingredients in a bowl and then pour into the ice cream maker. It will thicken in about 15 minutes to 25 minutes.

Sunday, January 6, 2008

Chocolate Ice Cream

I made Chocolate ice cream the other night. Boy, was it good! Chocolate is my favorite flavor of ice scream and my favorite brand used to be Haagen Daz. But no more. Now it is homemade ice cream.

It's so simple to make too with the Cuisinart Ice cream maker.


1 cup whole milk (or you can use 2% like I did)
1/2 cup granulated sugar
8 ounces (1 cup) chocolate chip (semi sweet and real)
2 cups Half -n- Half
1 tsp pure vanilla extract

Heat the milk until it is just bubbling around the edges. In a food processor (or blender if you don't have a food processor), pulse the chocolate and sugar together until finely mixed. Add the hot milk at this point and process until smooth and well blended.

Pour into a mixing bowl and chill for about 5 or 10 minutes in the freezer. Add the 2 cups of Half-n-Half along with the vanilla extract. Chill for 30 minutes in freezer.

Pour into the ice cream maker and let it blend for approximately 30 minutes.

When thickened, place in a plastic covered container and freeze until firm for approximately 2 hours or so.

Thursday, January 3, 2008

Turkey Noodle Soup

Home Cooking
We had a roast turkey dinner for New Year's Day. Usually, we enjoy the leftovers for a couple of days. Thank goodness, my DH has learned to save the turkey carcass for me!

With the carcass, I made homemade turkey noodle soup for dinner last night. I also served a green salad with romaine, green peppers and black olives and popovers.


1 turkey carcass
1 large onion, diced
2 large carrots, sliced
2 large celery stalks, sliced
6 cups of water.
1 envelope Knorr Chicken bullion for extra flavor
1/2 package of egg noodles (however, I used leftover linguine instead)

Place all ingredients except the noodles in a large soup pot. Let it come to a boil and then lower to medium low for 2 hours or so. If the heat is too high (the soup is boiling) lower to low.

Remove the turkey carcass. Let it cool and then remove the remaining pieces of tukey meat. Put that back into the soup pot. Add the noodles and let it cook another 15 minutes or so.

Adjust salt and pepper to suit your taste.

Popover Recipe

I used the recipe from my Better Homes and Garden cookbook. Here I one you can use RECIPE. However, instead of using the popover pan (which I don't know what it is), I used the cookbook's method of spraying PAM or its equivalent in Pyrex cups and filling them half way. Bake at 400 degrees for approximately 40 minutes. When the popovers are golden brown and puffed very nicely, remove from oven and immediately prick with a fork to release the steam.

Very similar in taste to Yorkshire pudding without the mess or roast beef for that matter.