Friday, April 30, 2010

Julia Child's Boeuf Bourguignon

I finally did it.  I finally attempted to make Boeuf Bourguignon.  Not only did I try to make it, I used Julie Chef's recipe!  I think I followed it pretty well, considering I am known for taking shortcuts when possible.  I did have to modify the recipe a bit because I am still using most of the ingredient that can be found in refrigerator or pantry.

I used my Julia Child cookbook I bought at the library's book sale for about a dollar.  It contains recipes from her old television show.  This cookbook contained her famous recipe for Boeuf Bourguignon.

I also found the recipe online and I will be sharing it here with you:

Knopf Doubleday's Julia Child's Boef Bourguignon Recipe

The two modifications are as follows:

I used Merlot wine.

I used baby portobello mushrooms.

The smell that was filling our home on Sunday when I made it was incredible! It took a long time to prepare and to slowly cook in the oven. But it was worth it!

We ate this dish with buttered noodles and romaine lettuce hearts and radishes

Friday, April 23, 2010

Reducing Food Waste With the Freezer

My Story: My Freezer

I just wish I had a bigger freezer.

Eating Cheaply

Picture source

This article has very good ideas on how to stretch your food budget and still eat well.

Check out #1:

Fast Food. Look for stuff that is fast and easy to make, like sweet potatoes (stab, bake, eat). They are cheap eats, massively good for you and filling. And one of my favorite fast foods? Soup! Yes, soup!

Cheap Eats

Thursday, April 22, 2010

Dinner Tonight was a Rachael Ray Recipe

I did not take a picture of mine because I thought Rachael had one of her website. She only has the video.

Bucatini with Bacon, Cherry Tomatoes and Spring Onion Sauce

I modified this recipe a bit. I used turkey bacon which is 50% less fat than regular bacon.

I used half as much cherry tomatoes because I am the only one who ends up eating all those tomatoes anyway.

I was lucky enough to find spring onions at the farmer's market. The taste of the onions really made the dish, I think anyway.

I used spaghetti instead of Bucatini.

I served this dish with a fruit salad instead of tossed salad because of all the fresh ingredients in the recipe.

Wednesday, April 21, 2010

Latin Style Beef and Rice

I did not shop for tonight's meal. Again, I used what was handy at home.

Recipe for 4 Servings

2 cups cooked rice
1 lb. ground beef, preferably lean
2 Goya Sazon packets
Goya Adobo Seasoning (or salt and pepper) to taste
1 onion chopped
1 large garlic clove, minced
1 cup frozen cut green beans
2 tablespoons extra virgin olive oil

In a heavy skillet that has been pre-heated, add olive oil, garlic and onions. Add the ground beef and brown well. Season with Adobo and Sazon. Add the riced and blend until rice is orange uniformly. Add the green beans and cover. Cook over low heat for 10 to 15 minutes.

I served this dish with friend ripe plantains and a cucumber salad that was seasoned with lemon juice, salt and olive oil.

Chicken and Mushooms with Marsala Wine

Sorry no photos for this dish.

I am trying to use up ingredients I have in the pantry, refrigerator or freezer to plan dinner meals.  This dish's tastiness surprised me!

Recipe for 3-6 Servings

6 Chicken thighs
8 oz package of white mushrooms, cleaned and sliced
1 small onion, diced
2 tablespoons extra virgin oil
1/4 cup Marsala wine
Salt and Pepper to taste

Heat a heavy skillet. Add the olive oil. Add the chicken thighs and brown on both sides over medium high heat. Be sure to sprinkle one side lightly with salt and pepper. Add the onions and cook for a few minutes. Add the slices of mushrooms and season with salt and pepper. Be sure not to over salt and pepper. Cover and lower heat to medium low. Cook for approximately 20 minutes or until mushrooms have wilted down and chicken is cooked thoroughly. Add the wine and boil liquids in pan for a few minutes more.

Serve with white rice.

Saturday, April 17, 2010