Besides a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It is easy to turn the leftover bee and gravy into a stroganoff.
4 servings
Ingredients
5-6 ½-9nch slices of roasted beef tenderloin, sliced very thin
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium sweet onion, sliced
4 oz fresh sliced mushrooms
½ teaspoon dried thyme
½ cup sour cream
6-8 oz noodles
Salt and pepper
Directions
Fill a large {12-inch} skillet 3-quarters full of water. Bring to a boil, add salt and the noodles. Cook until al dente. Drain in a colendar.
In the same skillet, melt the butter over medium heat,m add the onions and mushrooms, and cook until tender, 6-8 minutes.
Lower the heat and add the beef and thyme. Stir gently until warm.
Stir the sour cream into the gravy and add to the skillet. Heat gently over low, stirring often until hot, about 5 minutes. Add the noodles and heat gently, stirring often until hot, about 5 minutes. Adjust seasoning of salt and pepper to taste.
Serve in pasta bowls.
Mushroom, Bacon and Cheese Frittata
Serves 4
Ingredients
6 large eggs
1/4 cup cream
4 slices of bacon, chopped
Olive oil
1 garlic clove, chopped
1/4 cup white onion, diced
4 oz can sliced mushrooms, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 slices of deli Swiss cheese, cut into 1-inch pieces
1 tablespoon chopped fresh chives
Directions
Turn the broiler on to low setting. In a medium bowl, whisk eggs and cream. Set aside.
Heat a medium nonstick saute pan over medium-high heat. Add the chopped bacon and cook until crisp.
Add the minced garlic and chopped onion, and cook for 2 minutes.
Add mushrooms, oregano, and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set. Distribute the cheese pieces evenly over the top of the frittata.
Place the frittata into the oven and broil until golden and fluffy. Remove from pan and sprinkle the chives on top.
Quick and Easy Cream Biscuits
Ingredients
2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
1 ½ cups heavy cream
Directions
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line the baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds.
Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Shape the dough into a 3/4-inch-thick square. Cut the square into 8 equal pieces and place on the prepared baking sheet.
Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through baking.
4 servings
Ingredients
12 ounces broad egg noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced button mushrooms
1’2 teaspoon garlic powder
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups), or use 2 cups of leftover roasted chicken
1/2 cup dry white wine
1 cup reduced-sodium chicken broth plus 1 1/2 tablespoons cornstarch or use 1 pkg. Chicken gravy mix that makes 1 cup
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons freshly chopped chives
Directions
Cook egg noodles according to package directions.
Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and garlic powder. Cook for 1 minute. Stir in chicken. Add wine and simmer for 1 minute.
In a small bowl, whisk together broth, cornstarch {or 1 cup chicken gravy}, and Worcestershire sauce. Add mixture to the pan and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in cooked noodles and toss to combine. Gently fold on sour cream over low heat. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives. Serve with a green vegetable.
2 servings
Ingredients
1 large acorn squash
1 cup small diced day-old Italian bread
¼ cup chopped fresh mushrooms
1 tablespoon olive oil
¼ of a large onion, diced
1 celery stalk, diced
½ teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 mild Italian sausage links, casing removed
Directions
Preheat oven to 400 degrees Fahrenheit.
Slice the squash in half, scoop out the seeds, and place on a foil-wrapped baking sheet.
Place a medium skillet over medium heat, add olive oil, celery, mushrooms, and onion, and sauté until onion is translucent.
Add salt, pepper, and sausage, and break up with a wooden spoon, then cook until the meat is no longer pink. Add bread and mix well.
Scoop mixture into each acorn squash half. Bake the squash in the preheated oven and bake for 1 hour and 15-30 minutes.
Serve with green beans.
The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
Ingredients
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
Sauce
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
Directions
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving
Ingredients
Basic Pizza Dough {see recipe}
4 oz can of sliced mushrooms, drained
¾ cup of marinated artichoke hearts drained
¾ cup canned roasted red pepper strips, drained
1 teaspoon dried oregano
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Olive oil
Directions
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the marinara sauce over the cheese.
SDistribute the mushrooms, artichoke hearts and red pepper strips topping evenly over the sauce.
Sprinkle with oregano and Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving..
Ingredients
Basic Pizza Dough {see recipe}
2 tablespoons olive oil
16 oz sliced button mushrooms
¼ onion, finely chopped
1 teaspoon dried Italian seasoning
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Directions
Dor the sauce
Heat the oil in a large skillet and, them add the mushroom, onion and garlic. Cover the pan and let the ingredients simmer for 10 minutes. Remove the cover and turn up the heat slightly and cook the mushroom until all their liqid id gone. Add the seasoning and sauce. Cook for 5 minutes and turn off the heat.
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the cheese slices. Spread the mushroom topping evenly over the dough and cheese.
Sprinkle with Parmesan.
Bake the pizza for about 28-20 minutes. Let rest 6 minutes before cirring.
Salisbury Steak
2 servings
Ingredients
2 tablespoons butter
Steak
12 oz lean ground beef
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
2 cloves garlic minced
¼ teaspoon garlic powder
1 teaspoon dried minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons water
Gravy
1/2 large onion sliced
4 oz sliced mushrooms
¼ cup flour
2 tablespoons butter
2 cups beef broth
Salt to taste
Ground pepper to taste
Directions
Crumble all the steak ingredients into a medium bowl.
Once well combined, form the mixture into two patties.
Heat 2 tablespoons butter in a medium skillet and add the patties.
Cook until a brown crust forms, then turn the patties over and repeat. Remove the patties from the skillet before they are completely cooked through.
Add onion slices and mushrooms to the drippings in the skillet and saute until tender. Then remove to a bowl and set aside.
Turn the heat to low and prepare the gravy by melting butter into the skillet and sprinkling in flour. Continue to whisk this mixture for 5 minutes.
Slowly add the beef broth to the mixture while continuing to stir.
Once all beef broth has been added return the onion, mushrooms, and patties to the skillet. Let simmer until patties are cooked through and gravy has thickened about 10 minutes.
Serve the cooked patties with mashed potatoes and a green vegetable.
Sugar snap Peas
2 servings
Ingredients
2 cups sugar snaps
2 tablespoon olive oil
2 whole garlic cloves
½ teaspoon salt
1/4 teaspoon black pepper
Directions
Remove the ends and strings from the peas. Combine all the ingredients in a small saucepan. Cook, stirring several times, over low heat until tender, about 5-6 minutes. Remove the garlic and serve.
Simple Mashed Potatoes
ingredients
2 pounds russet or Yukon Gold potatoes, peeled
1/2 cup buttermilk or whole milk
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
Directions
Place the potatoes in a saucepan and cover with cold water. Add ½ teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes until very soft. Darin and return the potatoes to the pot. Mash the potatoes with a potato masher. Turn the heat to very low and add the remaining ingredients. Stir until the mixture is smooth and fluffy.
Ingredients
For the Pizza
1 lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
Olive oil
For Homemade Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Roasted Sausage, Mushroom, Tomaro Sauce
2 cups roasted cherry tomatoes {see recipe}
3 Spicy Italian Sausage links, casing removed, and meat broken into small pieces
2 cups sliced mushrooms
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Preheat the oven to 375 degrees F. Oil a medium baking dish and combine the sauce ingredients, by mixing well. Roast the sauce until the sausage meat is fully cooked. Remove from the oven and set aside to cool down,
Raise the oven temperature to 500 degrees F and place the oven rack on the lowest shelf in the oven.
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Cover the dough with the sliced mozzarella.
Spread the sauce over the cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.
Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
