Posts tagged egg noodles

Portobello Stroganoff

This one was inspired by a recipe from Cook’s Country. I took their low-fat beef stroganoff on a different spin by taking out the beef altogether. Alright, the truth is I accidentally used the meat for something else, ok?

Actually, by having just the portobello mushrooms, it now felt even lighter. Also, I thought the idea of using yogurt instead of sour cream was interesting. Great for slashing the calories, for sure. Fortunately, with the tomato paste and mustard, it still retained quite a bit of tang, but not too much. Which I liked a lot, actually.

You’ll love the down home taste of this recipe. Give it a try. Definitely a cut above the commercial variety.

Oh, and feel free to add the meat. Not gonna hurt my feelings, I promise.

Ingredients (4 servings)
1 8oz pkg. No-Yolk Egg Noodles
4 Portobello Mushroom Caps
1 onion, finely diced
3 tbs. All-Purpose Flour
1 tbs. Tomato Paste
2 cups Low-Sodium Beef Broth
1 tbs Dijon Mustard
1/2 cup Fat-Free Plain Yogurt
EVOO
Salt & Pepper
1 large Egg White, discard yolk
2 tbs. finely chopped Fresh Parsley

Directions:
Brush portobellos with a little EVOO and sprinkle with salt & pepper. Grill or roast to preferred doneness. Slice into long, thin pieces. Set aside.

Now, in a medium-heated large skillet, cook onions until browned, 6 to 8 minutes. Stir in flour, salt and tomato paste and cook until paste begins to darken, about 2 minutes. Add broth and mustard and bring to a boil while stirring, making sure there are no lumps. Reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes.

Meanwhile, Whisk the yogurt and egg white in a bowl until smooth. Add in sliced mushrooms to the skillet and mix to combine well with the sauce. Turn off heat then stir in yogurt mixture and parsley. Season with salt and pepper to taste.

Serve with a side of your favorite veggies.

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Bison Noodle Soup

First of all, this will be my last recipe post for this year. Starting tomorrow, I will be embarking on a road trip that’ll have me circling around the rocky mountains for two weeks straight. I’ll be eating out for a change! But I will be back in my kitchen in the new year. See you then.

Okay, honestly, I just wanted a simple chicken noodle soup to warm me up on a cold winter night before I begin my trip. But I’ve got a ton (well, more like a quarter pound) of ground bison meat left over from making the lettuce wraps last week. This has got to go now!

I remember back in the day when my mom would often prepare creamy macaroni soup with ground beef. It was total comfort food. So, I thought of making something similar using the leftover bison meat. Definitely, a healthier version on every side.

Wow! That took me back in time. Except that I had to be aware that I’m working with a bland meat here and that seasoning is key to extracting as much flavor as possible. My mom would always make the soup so creamy but I didn’t want to rely too much on the cream so I only put a few tablespoons of milk. And I even use low-fat. You can use whole milk or even half and half and a little goes a long way with those.

Ingredients:
A couple handful of Egg Noodles
1/4 lb. Ground Bison (or any ground meat)
1/2 Frozen Peas & Carrots (or any diced vegetables)
1/2 Shallot (or onion)
2-3 Cloves of Garlic
Low-Sodium Chicken Stock (or whatever stock/broth you prefer)
Olive Oil
Finely chopped Parsley (or Scallions)
Salt & Pepper
Milk (or Half & Half)

Directions:
In a pot or dutch oven, cook ground bison in olive oil, seasoning with salt and pepper along the way. When the meat is almost done, add the garlic and some parsely and cook through for a few more minutes. Then add as much frozen peas & carrots as you want and pour in the stock, just enough to make the right amount of soup. When it starts to boil, add some egg noodles making sure that they’re all submerged enough to cook evenly. Just eyeball it, either add more stock or add less egg noodles. Stir and let it boil uncovered, until noodles are cooked, about 8 minutes. Re-season as needed. Turn off the heat and gradually pour in as much milk as you need. This depends on how creamy you want your soup to be. Ladle soup in a bowl and garnish with more parsley.

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