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:
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!
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.
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.