Weekday dinner inspiration: One-Pot Beef Stroganoff With Egg Noodles and more
Mon | Meatless meal
Bean and Corn Taco Salad can be served in a fried tortilla shell or with crushed tortilla chips. Either way, use chopped romaine as the base and add black beans, corn kernels, chopped red onion and tomato wedges. Dress lightly with ranch, then top with shredded cheese, chunks of avocado, sour cream, salsa.
Tues | One big pot
One-Pot Beef Stroganoff With Egg Noodles (recipe below) includes one of my favorite things: One pot. Even the noodles are cooked in the pot once all the liquids have been added. The recipe calls for cremini mushrooms, but really you can use any variety you'd like.
Wed | Rotisserie chicken
A CBLT, that would be a Chicken, Bacon, Lettuce and Tomato Sandwich, gets its start with shredded rotisserie chicken meat. Toast large slices of wheat bread, spread mayonnaise on both sides and layer in chicken, crispy bacon strips, slices of tomato and ice-cold lettuce leaves. If you really want to get fancy, add some fresh tarragon leaves (or better yet, chop them up and add to mayo.) Serve with a fruit salad starring local strawberries.
Thurs | Bacon. Again.
The March Food Network magazine celebrates bacon, a culinary trend with no end it seems. There are many guilty pleasures between the covers, but my eyes were riveted by the Chicken and Bacon Waffles. Make your own with frozen waffles, grocery store fried chicken tenders, home-cooked bacon and plenty of pure maple syrup. Then plan a lap or two around the neighborhood.
Fri | Get Saucy
Grill, roast or saute salmon fillets and serve them with Feta Yogurt Sauce. To make the sauce, combine 2 cups low-fat plain Greek yogurt, 1 small cucumber, peeled and chopped, 2 tablespoons freshly chopped mint or parsley, 1 clove minced garlic and ½ cup crumbled feta cheese. Season with salt if needed. Refrigerate for at least 30 minutes to allow flavors to meld. Serve with roasted brussels sprouts.
Janet K. Keeler can be reached at email@example.com or (727) 893-8586. Follow @RoadEats on Twitter.
© 2014 Tampa Bay Times
One-Pot Beef Stroganoff With Egg Noodles
1 tablespoon olive oil
8 ounces cremini mushrooms, stems trimmed, and sliced ¼ inch thick
Kosher salt, plus more as needed
Freshly ground black pepper
2 tablespoons unsalted butter (¼ stick)
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 pound ground beef
3 tablespoons all-purpose flour
1 teaspoon paprika
¼ cup dry white wine
4 cups (1 quart) low-sodium beef stock
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 ounces dried egg noodles
¾ cup sour cream
1 tablespoon finely chopped fresh Italian parsley leaves
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Reduce heat to medium and add butter. When butter has melted, add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add beef, season with salt and pepper, and break into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it's just cooked through and no longer pink, about 6 to 8 minutes.
Sprinkle in flour and paprika, stir to coat the meat, and cook, stirring occasionally, until any raw flour taste has cooked off, about 1 to 2 minutes. Add wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the stock, measured salt, and measured pepper and stir to combine. Increase heat to medium high and bring to a simmer.
Add noodles and reserved cooked mushrooms with their accumulated juices. Stir to combine. Reduce heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
Remove from heat and stir in sour cream. Season with salt and pepper as needed. Sprinkle with parsley and serve.
Serves 4 to 6.