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Beef Stroganoff is a very popular dish of Russian origin that has evolved into many different interpretations. It is a easy to prepare dish that is a classic comfort food. In this recipe, I have combined great flavor combination for a very tasty dish. Spicy paprika and Dijon mustard give the dish an extra flavor boost. In the traditional recipe, there is only beef, and no mushrooms or onions. So if you prefer, you can omit the mushrooms and onions. When choosing the beef for this recipe, make sure to get a very tender cut, such as top sirloin.
via Beef Stroganoff | Southern Grace Gourmet.
I tried to be virtuous. I could have figured out a way to bake these rather than fry them. I caved. I’m weak. What can I say? But let’s look at this another way. About 2 years ago, I was terrified of deep-frying anything – not because of the extra calories, but because of an overwhelming fear of singeing my eyebrows and going up in flames à la Michael Jackson. Well, I got over it and now there’s no stopping me. I have fried risotto balls, donuts, pakoras, and English muffins filled with Nutella (seriously – these are drop-dead good. I’ll share the recipe at some point). I am happy to say that I have not ventured into the fried Twinkie and Oreo realm. The line has to be drawn somewhere.
via Cookin’ Canuck: Fried Eggplant Balls with Melted Mozzarella Centers Recipe (Polpette di Melanzane).
Seen in the foreground of the above photo, this dish was served at our 70s disco party with the wide egg noodles. Also perfect with just plain bread or even over wild rice with mushrooms.
via » » 70s PARTY FOOD: Beef Stroganoff with Wide Noodles.
Sweet potatoes were not my thing as I was growing up. In fact, they were not my thing until, about 12 years ago, I tasted the sweet potato fries at Docks Oyster Bar on the Upper West Side of Manhattan. Docks, at that time, was located on Broadway and 91st Street – about 3 blocks away from our apartment. While I could probably have ordered the fries to be delivered to my apartment, Docks would beckon us into its warm, dark-wood interior. Actually, I could have ordered sweet potato fries from Docks, a cheeseburger from McDonald’s, and a bottle of wine from Gotham Wines, and have all of it delivered within a half-hour. If you are looking to live the life of a hermit with a serious case of heartburn, New York City is the place for you.
via Cookin’ Canuck: Grilled Sweet Potatoes with Pancetta & Sage Vinaigrette Recipe.
One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters. The first time I heard of it (“tomato pie”, hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine.
via Tomato Pie Recipe | Simply Recipes.
I love stir fry. It’s so fast and easy. And you can make it with whatever you have in your kitchen. I especially love green beans in stir fry. So I’ve been having a fantastic summer.
When I make stir fry, I usually just throw in a little onion and garlic, a hunk of ginger, a dollop of chili paste, and a few dashes of soy sauce and call it a day. But when faced with the most recent and stunning bounty from the farmers’ market, I wanted something special to fire it up.
via Cheap Healthy Good: Veggie Might: Smokin’ Summer Stir Fry.
Here’s a fascinating article on potato salad on one of my favorite blogs!
You may not know it, but potato salad is a divisive food. While some people prefer peeled chunks of potato cloaked in mayonnaise, others prefer halved (or whole) cooked baby new potatoes in vinaigrette.
When I make potato salad at home I usually go with a new-potato-and-vinaigrette style salad but when I’m at the deli, it’s always the mayo-based salad that ends up in my cart. I’m complicated that way.
via The great potato salad divide « Dana McCauley’s food blog.
I do believe these are the best black beans I’ve ever eaten in my life. My friend Suzanne has been teaching me some of her favorite recipes this summer (lucky me!), and this spicy black bean recipe is one she couldn’t wait to share. Suzanne usually makes a big batch for her family (husband and three hungry teenagers included) with enough for some leftovers during the week. The beans have layers of chili flavor, balanced with zesty orange, lime, and cilantro. They are spicy, but you can control the level to your taste, depending on which and how much chili to include.
via Spicy, Citrusy Black Beans Recipe | Simply Recipes.
This was really simple. I wanted to makes something quick and comforting. I always see saffron rice….why not try saffron potatoes. I must say, this turned out better then I could of imagined. So much flavor and not to mention the amazing color of the potatoes. – My Food and Life Encounters: Saffron Roasted Potatoes and Pork Tenderloin.
 Too much mayo, too much vinegar, too mushy.. potato salad isn’t a good bet for store bought. Making it yourself is probably the best way to enjoy a good quality potato salad. As a side dish it’s a good bet. You steam the potatoes, then put them in the freezer to chill. I combined this with the meatloaf and had the potatoes going into the fridge when the meatloaf goes into the oven. When the meatloaf is finished and is cooling assemble the potato salad and then fridge it for 15 minutes and all will come together nicely!
Ingredients:
- 4 to 6 medium red potatos
- 1/4 cup fresh Mayonnaise
- 4 tbsp Rice vinegar
- 4 tbsp Shoyu
- juice of 1 medium Lemon
- 1/2 cup chopped parsley
Directions:
Dice and steam potatos till they’re tender.
 Start with firm fresh red potatoes |
 Steam the potatoes till tender |
Place potatoes in a bowl and refridgerate till cool. Add remaining ingredients and stir till well combined. Refrigerate till it thickens.
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