Saturday, August 14, 2010

Beef Stroganoff

This is my personal recipe for this yummy classic. Use full fat dairy items, and yes that actually is healthier for you then reduced fat or fat free- contrary to "conventional" thinking.

1 bag egg noodles (or 12-16 oz homemade noodles)
1 lb lean ground beef (5-7% fat)
1/2 med white onion chopped
3 baby bella mushrooms thinly chopped
1 small can cream of mushroom soup (or make your own)
1 reg size tub sour cream (get a quality brand- I prefer Tillamook)
2 TBS minced garlic
pat of butter (no margarine allowed in my cooking!)
sea salt and fresh ground pepper

Cook noodles according to packaged directions. Meanwhile, caramelize the chopped onions in the butter. Add a pinch of sea salt, the mushrooms, and the minced garlic. Stir until well blended. Add the ground beef and brown thoroughly. Add another pinch or two of salt and a few cranks of fresh pepper. Add the cream of
mushroom soup and sour cream to the pan and stir until all ingredients are mixed well and heated evenly.

Combine sauce and noodles. Enjoy! Makes 4-6 generous servings. Pair with fresh green beans or asparagus.

Add 1 C Marsala to caramelized onions. Bring to boil. Add 1 C chicken stock and boil until reduced. Then add salt, garlic and mushrooms. Continue recipe as normal.

Thursday, July 15, 2010

Homemade Macaroni & Cheese

My version does not require a roue. It is very cheesy and filling. This recipe makes a very large amount which is perfect for a larger family or for freezing portions for later.


2 lbs macaroni elbow or shell noodles
6 TBS butter
12oz can EVAPORATED goat milk
1/2 C water
1 TBS granulated garlic or minced garlic
1 tsp black pepper
1TBS parsley
1 lb cheddar cheese, grated
1/2 lb colby-jack cheese, grated
4 oz gouda cheese, grated
(total cheese amount= 1 3/4 lbs if wanting to use different cheese[s], use 2 lbs for super cheesy!)

Boil noodles in 4 qt (or 6-8 qt if you have one) pot until aldente.  Strain the noodles thoroughly. While noodles are draining, reuse the pot to melt the butter. Add garlic, pepper, and parsley. Stir. Add goat milk and water all at once. Raise heat until milk boils (not a rolling boil!), stirring constantly. Reduce heat to low. Add cheese by the handful, stirring while adding, until all is in the pot. When cheese is thoroughly melted, turn off the heat and add the noodles back to the pot. Mix sauce well with the noodles. Serve and enjoy!

Other variations:
If you like crunchy baked mac and cheese, put mix into a casserole dish and sprinkle crushed corn flakes on top. Bake for 15 minutes @ 375 degrees, or until flakes start to brown. Enjoy!

Ham it up! Add cubed chunks of ham to the sauce before adding the noodles. (or bacon bits, yum-yum)

Tuesday, July 13, 2010

Garden Sauce

I made this last summer with the leftovers from our garden and veggies in the fridge that needed to get used asap. It was delicious, but would probably be even better with fresh prime ingredients instead of leftovers.

5 large tomatoes (preferably heirloom) quartered
1 handful cherry tomatoes halved
1 large onion (your choice) quartered
1 medium zucchini chunked
4 carrots (not peeled if organic)
2 cloves garlic
2 TBS extra virgin olive oil
1 pinch sea salt
2 pinches fresh chopped parsley
2 pinches fresh chopped oregano

Place all ingredients into a ceramic or ceramic coated casserole dish with lid. Place in oven @ 350 degrees and bake for 2 hours.Stir ingredients. If all have turned to mush while stirring continue to next step. If not, bake for another 30 minutes. When ready, pour mush into a food processor, add 1 Cup water, and liquefy. Serve immediately with favorite noodles or can/freeze for later. Makes approximately 2 quarts.

Wednesday, July 7, 2010

Spicy Garlic Shrimp with Kale and Quinoa

  • 1 cup quinoa, rinsed (red or regular)
  • 1 1/2 cups water
  • Large pinch of sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 pound shrimp, peeled and deveined
  • 1 small bunch of kale, roughly chopped (about 3 cups)
  • 1/2 cup tomato sauce (optional: roasted garlic sauce)
  • Juice from 1/2 lemon
  • 2 pinches red pepper flakes
  • Coarse sea salt to taste
  • Freshly grated Parmesan for serving, optional
In a large saucepan, bring the water, quinoa, and salt to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 15-20 minutes. Let stand, covered for 5 minutes and then fluff with a fork. Set aside.

In a large skillet, heat the oil and butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and kale. Cook until the shrimp are pink and cooked through and the kale has wilted. Stir in the tomato sauce and cook for another minute. Remove the pan from the heat and stir in the lemon juice and red pepper flakes. Season with salt as needed.

Serve the shrimp and kale mixture on top of the quinoa and top with Parmesan if desired.

Makes 2 servings, multiply as needed.

Friday, July 2, 2010

Vanilla Granola

Preheat oven to 300 degrees. Makes 2 cups.

  • stick butter
  • 2 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1/4 cup golden brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons canola oil
  • 2 tablespoons cup honey
  • 1 tablespoons sugar
  • 2 teaspoons vanilla extract

Lightly grease large baking sheet with stick butter. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Place on center rack in oven. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to cooling rack; cool granola completely. Stores for 2 weeks in an airtight container at room temperature.

Friday, June 25, 2010

Bridgette's Scrumptious Smoothie

Here is a great way to get those required fruits and veggies! SMOOTHIES! All you need is a blender and some fresh (preferably organic) fruits and veggies. (no ice, no dairy smoothie)

1 carrot, not peeled (if organic) and cut into coins or small strips

(OPTIONAL 5 baby carrots sliced substitute for 1 carrot)

1/4 cucumber, not peeled and sliced into medallions

1 small handful spinich

1/2 med. apple- your favorite variety, seeds taken out

1 banana, peeled and broken in half

3 med. strawberries

1 handful blueberries

1/2 C grape juice

Liquefy in blender until smooth consistency. Enjoy! ( makes 1-2 servings)

Sweet Balsamic Chicken and Veggies with Blood Oranges

(I made this up one night when I just wanted to try something new and had a sweet tooth, but wanted to eat healthy! Remember to use organic and natural foods as much as possible.)

Pre-heat oven to 425 degrees F. You will need a 9x13" glass pan and foil.

6 Chicken thighs (bone in, skin optional)

3 Parsnips (peel if not organic), chunked

6 Carrots (peel if not organic), cut into sticks

1 Red Onion, quartered and halved

1 Blood Orange (Navel ok to substitute), sliced with peel on

1/2 C Balsamic Vinegar

salt and pepper to taste

Place chicken thighs in pan to fit. Dump cut vegetables on top of meat and spread evenly in pan. Pour Balsamic Vinegar evenly over ingredients. Crush fresh salt and pepper over top to taste. Place sliced oranges uniformly on top of all ingredients. Cover in foil. Place on center rack of oven and bake for 1 hour and 15 minutes (75 minutes) or until chicken reaches 165 degrees minimum internally (using meat thermometer).

Serve with brown rice and favorite green salad. Makes 6 servings. Enjoy!

Butter Lettuce Fruit and Nut Salad

10 oz Butter Lettuce

1/4 C dried cranberries, blueberries, and/or pomegranate seeds

(choose one or mix together to make 1/4 C total!)

3 TB Sliced Almonds

1/4 C Feta Cheese

1/4 White Balsamic Vinegrette

Toss all ingredients together in a large glass or wooden bowl (no metal). Makes 4-6 servings. Enjoy!