Friday, March 6, 2009

one pot meals

I have a few new recipes we've tried lately that we were impressed with and I need to get caught up and get them written down here.
I'm always looking these days for recipes to help me use up random odds and ends from my produce co-op, and have found a few to be especially yummy (and easy!). I linked to them previously, but have learned from past experience that links sometimes go away... I think I can always go back to that recipe, wherever I found it, but one day -poof- I find it's gone! So I'm transposing them here for future reference and safe(r)-keeping.

Here are just a couple:

Garlic Potatoes and Ham
  • 8 small red potatoes, cut into wedges
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package frozen chopped broccoli, partially thawed
  • 1 cup cubed fully cooked ham
  • 1 (1 ounce) package herb and garlic soup mix*
In a large skillet, cook potatoes in oil over medium-high heat for 10 minutes or until lightly browned. Stir in broccoli, ham and dry soup mix. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.

*Lipton has a great mix called Recipe Secrets Savory Herb with Garlic soup mix, which is what this recipe was written for. I simply used what I had on hand- regular Onion Soup mix- and it was still yummy. I am going to keep my eye out for the herb and garlic one though...

The kids ate this one, veggies and all!

Teriyaki Pork and Sweet Potatoes

2 md Sweet potatoes, peeled, cut
- in 3/4-inch cubes (3 cups) 1 T Oil
1 lb Boneless pork loin, cut in
- 3/4-inch cubes (3 cups) 2 c Green beans or peas
1/2 c Bottled Teriyaki glaze
1 t Grated orange peel

1. In large skillet, combine sweet potatoes and 1/2 c water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove
potatoes from skillet; cover to keep warm.
2. Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
3. Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
4. Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.

Beef Stroganoff
  • 6 Tbsp butter
  • 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
  • 1/3 cup chopped shallots (can substitute onions)
  • 1/2 pound cremini mushrooms, sliced
  • Salt to taste
  • Pepper to taste
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
  • 1 cup of sour cream at room temperature
1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

Serves 4.

This one was reeeeally good. I love a good stroganoff and this is a great one. The kids didn't go for it, but Ryan and I fought over the leftovers...

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