What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]
- LindaWhit Apr 26, 2014 01:37 PM
Spring planting yet? Not here - considering it can still get down to below 40°F at night, I'm not doing anything with the expected herb planting yet. However, some new potting soil and new pots have been purchased, so I'm getting ready. I almost bought a topsy-turvy tomato plant starter, but it just seems a bit odd. :-)
What's cooking this weekend at your house? Any produce from your gardens yet?
As for me, I'm going old school comfort food. Hamburger Stroganoff. This is from one of those old General Mills recipe cards from the 1970s (which I've adapted quite a bit).
Sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. When it's all browned, add a couple Tbsp. of flour or so to the meat/veggie mix, depending on how much ground beef you're cooking (up to 1/4 cup flour), and continue "browning" a bit. Then add a can of condensed cream of mushroom soup (I know, I *know*! But now I only use about a half can) and maybe some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed, which it always is).
Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat. I usually serve it over egg noodles with peas on top and a sprinkle of paprika. BUT....I just picked up a package of fusilli bucati and might use some of that. There will still be peas with paprika, however.
And wine. Can't forget that.
With 4 black thumbs @casa lingua, we leave gardening to the professionals (plus we're generally not around for the season), so -- besides a few inedible daffodils -- we still have to purchase our greens at the market :-)
Tonight, however, is my last gig before our summer trip, and I will probably eat something at the brew pub when we're done. While perusing their new menu, I discovered they serve an appetizer of "fresh water shrimp", which has sparked my curiosity. Fresh water shrimp? Huh.
Just had a tomato/celery/avocado salad for a very very late "breakfast" that should tie me over until later tonight.
To make things just a leetle bit more exciting, the person who was supposed to cat/house-sit will probably not be available after all -- family crisis. While I feel absolutely horrible for them, it's definitely a major SNAFU, considering we leave a week from now.
I do it with clams and even tried oysters. I have used Littlenecks, and Steamers. Works real well. When doing the clams, we will sometimes put it over some linguine, as a main course.
Keep in mind we add the parsley or even cilantro at the last minute as it is served. The nice thing about this, you really cannot add too much of anything, except the red pepper flakes, if you do not like it spicy.
Unfortunately , clams and mussels are not something we keep in our pantry, but if in the market on a Saturday or Sunday, I get them and cook them that day. Not necessarily an impulse food/meal, but a real nice low fat /calorie snack.
Thanks Phreddy & Ludmilasdaughter - will definitely try it! I know you said not too much of anything - but a basic recipe as far as to how much V8, wine, etc would be great and I can go from there.
Now I'm wondering if clams are like oysters - only eat during the R months. Sorry - that's what we do in NC with our yummy oysters.
I am making chicken braised in milk from Jamie Oliver. It is browned and then braised with garlic, lemon zest, and thyme( the recipe calls for sage but we don't care for it.
Also, a baked "barlotto" with ramps from nearby woods and our chives. For dessert the last of 2013's frozen blueberries in a crisp with almond flour and coconut topping.