One of my favorite lunch meal is an egg and arugula pasta salad. The pasta is coated with a creamy lemon dressing, then tossed with arugula and topped with a blue cheese and hard boiled eggs. On the side is a glass of wine and sometimes a nice bread role.Read More
Making this grilled scallops with lemony fettuccine dish is a great way to cook together. If cooking alone, it's fun challenge with great flavors to reward you for your efforts. Whether you're cooking together or alone, just add a bottle of wine and your favorite music!Read More
First, making stuffed pasta shells for one does follow a full recipe for more than one. The magic, trick or just being smart and economical is to freeze some of it in multiple containers.
I made a prosciutto, spinach and cheese stuffed jumbo pasta shell. A larger dish is made to share with a friend or simply have leftovers. Then two smaller containers are filled with the pre-baked stuffed pasta shells and placed in the freezer.Read More
Classic beef stroganoff is most often cooked with strips of beef tenderloin, sirloin or even ground sirloin. This version uses a less expensive option, lean ground beef.
The flavor is bumped up with the lovely mild and sweet taste of a black garlic and cremini mushroom sauté. If you want to learn more about black garlic, see my post on Discovering Black Garlic.
If you want to learn more about black garlic, see my post on Discovering Black Garlic.
Ingredients for Beef Stroganoff With Black Garlic:
3 Tbsp butter
5 cloves of black garlic*
8 oz cremini mushrooms (cleaned and evenly sliced)
1 pd lean ground beef
Salt and pepper to taste
1 - 10 oz can cream of mushroom soup
1 c sour cream
2 spring onions, sliced and including the green part (used for garnish)
Over medium low heat, melt butter in a 10" skillet. When butter is melted about half way, add the black garlic. Using a spatula, mash the garlic. It will break up into pieces. That's okay, just continue to stir the pieces into the melted butter. Scrape off any garlic pieces that may stick to the spatula.
Turn the heat up to about medium or medium high. Add mushrooms and lightly toss them over and over in the butter and garlic. You want to be sure to coat all sides of the mushroom slices with the butter and garlic. Allow mushrooms to sauté, turn it over after browning on one side. Then brown the second side. When done, about 5-6 minutes, remove mushrooms to a plate. Leave the juice from the mushrooms in the pan.
Add the ground beef to the skillet. You may need to add a little more butter. Using the edge of the spatula, break up the ground beef into small clumps, turning it over and over until completely cooked. Salt and pepper to taste.
Stir in the soup and bring to a very soft boil. Then fold in one-half of the mushrooms.
Turn off the heat under the skillet. Fold in the sour cream.
Garnish with the remaining mushrooms and spring onions. Serve immediately over a bed of cooked broad noodles.
Black garlic is very soft almost like a thick paste. It's easy to peel away the garlic tissue. In short, I don't suggest you use a knife.
If you don't care for cremini mushrooms, white button mushrooms are a good option. Sometimes they're even cheaper.
The pasta salad loaded with penne pasta, prosciutto ham, basil pesto and black olives is simple to make. Delicious. And summer fresh. Serves four.
2-1/2 cups penne pasta, cooked al dente
3-1/2 oz prosciutto ham, diced
1/2 cup roasted bell peppers, sliced*
1/4 - 1/2 cup black olives, sliced
2-3 Tbsp basil pesto
1/2 cup (or more) shaved Parmesan
Cook the pasta following instructions on the box. While pasta is cooking, dice the prosciutto. Slice the roasted bell peppers and black olives. Shave the Parmesan cheese. After the pasta has cooked, rinsed and cooled a bit. Lightly toss the ingredients, except the shaved Parmesan, in a large salad bowl. Serve in salad bowls, topped with shaved Parmesan.
Want to try a different flavor? Substitute the roasted bell peppers with sun-dried tomatoes.
*Notes. You can purchase roasted bell peppers. But why not have fun and just roast your own. It's easy, whether under a broiler, on a stove-top burner or on a grill. Click on this image to watch a video from All Recipes and learn just how easy it is to roast peppers:
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