First of all-- I have to confess my cheesy love affair with Dr. Oz. His genius lies in that he explains pertinent medical information in as simple and as brief a way as possible. As well, he invites his audience to participate in interactive teaching methods that help all types of learners soak in the information he has to share. As a teacher, I commend his ability to make television medical advice as interactive as possible. As well, I can easily skip over segments of unimportance for me. Dr. Oz also says its OK to yummy foods like cookies, macaroni and cheese, and you guessed it, beef stroganoff as long as you take the initiative to prepare the food yourself. I have found this to serve as a valuable mantra when meal planning. The guilt of eating out (I allow it once a week) sears my stomach lining and leaves me feeling like a complete failure for at least a few days. But when we take the time to prepare foods we like ourselves we cut the fat, the carbs, and sodium easily ourselves. We can monitor what we eat and how much we eat by making our own dinners. While the convenience of eating out seems easy and instantly satisfying, Chris and I find ourselves feeling sick afterward and sometimes pissed we ingested the gluttonous garbage.
With all that said here is a super simple recipe adapted from Bittman's How To Cook Everything for beef stroganoff.
Ingredients:
1 lb. ground beef (substitute lean ground turkey to cut more fat)
1 onion (diced)
1 cup low sodium beef broth
1/2 cup sliced mushrooms
1/2 cup sour cream (use less if you use whole fat)
3 tbsp. dijon mustard
1 can low sodium diced tomatoes
dash of salt and pepper
1 cup brown rice (substitute quinoa if you like)
Directions:
Start your brown rice! It takes about forty minutes
Brown ground beef in a skillet. Add onion and mushrooms. Cook until onions start to soften. Add beef broth, tomatoes, salt, pepper, and dijon mustard. Simmer until your rice has just about ten minutes left.
Add sour cream to pan. Next add your rice to the pan and simmer covered for five minutes.
Enjoy!
I had no idea if I would like this dish. Chris and I LOVED it. Its a nice twist on an old favorite and it was incredibly easy. I could walk away from the stove for a while-- that's my kind of cooking.
Happy cooking and feel free to share any recipes you have with us!
3 comments:
This recipe is from the Sweet Potato Queens and is so rich and cheesy you will be amazed or appalled!
MAKETH ME TO LIE DOWN IN MAC 'N' CHEESE
Cook a 12oz package of pasta - shells or rotini
To make the sauce:
Melt 1 stick of butter and add 3/4 cup of flour, stirring briskly.
Add 2 cups of hot milk, 1 tsp. seasoned salt, and 1/2 tsp black pepper,
continuously stirring until it thickens.
Then add 1 overflowing cup of shredded Cheddar and heat until the cheese is melted.
Meanwhile, fry up 12 strips of bacon and crumble.
In some of the bacon grease, fry a chopped onion and 1 cup of sliced mushrooms.
Mix the pasta, the onion and mushrooms, the cheese sauce,
and the bacon, and to that add a pound of shredded
Cheddar or Monterey Jack and stir it all up well.
Pour into a greased 13 x 9 x 2" pan.
On top of that, place as many frozen Tater Tots as will fit on there in a single layer!
AND, sprinkle that with grated Parmesan cheese and
bake at 375 degrees for about an hour, or until it's bubbly and the Tots are crispy.
This will serve as many people as you can bring yourself to share it with -
usually a pretty short list!
Created by Jayne at 5:30 AM
The mac and cheese sounds horribly delicious-- very Paula Deen. I've always looked for a mac and cheese recipe with lower fat and calories but no fake foods. Has anyone ever had or made a tasty healthier version of mac and cheese?
nope but i did make a delish dish tonight. Vegetarian stuffed zuchinni.
Made with zuchinni, brown rice, almands, onions, and galic(other spices and some olive oil) a bit of parmesan to boost thought of you as I cooked it!
P.S. since living by myself i have made the concious decision to not cook meat at my place and am a living a healthy life style with a few cheats!
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