Cooking for one can be fun. Zucchini Beef Stroganoff
I love Stroganoff and thought I would throw together a healthy version of this rich, creamy dish. I made zucchini noodles using the Cooking Light noodle maker I found at a thrift shop, brand new in the box. You can make this with light sour cream to help with the fat, however, I used regular organic sour cream. It is a bright idea to pull out all the ingredients you will use for any recipes and have them ready to go. This saves time on searching for each item as you are cooking. My other tip is to clean and put each item away after you use them. The dish or recipes usually need to saute or heat and while that is happening you can put away the items you just added and wipe down the surfaces you were using. This way when you are done cooking your dish you won't have a pile of dishes to clean. All that should be left is your final pan and plate. By doing this you will find it is fun to cook for one! Ingredients: Steak, (I used tri-tip but any steak will do), 1 zucchini, 1/2 container organic chicken bone broth, 3 cloves garlic, 1 cup sour cream, 1/2 cup parmesan cheese, 1 teaspoon steak seasoning, pepper to taste, a pinch of dried basil and oregano (I used my dried herbs from my hydroponic garden), olive oil. I suggest you add mushrooms if you have them.
Directions: Add a generous amount of olive oil to your pan and heat. Cut your steak into bite-size pieces and add to the heated oil. Press 3 cloves of garlic into the pan with the steak. Season with pepper and steak seasoning. While the steak is browning, heat half of the bone broth in a separate pan. Make your spiral zucchini noodles. The noodles come out in one long piece so cut them with your kitchen shears to the desired length. Add the zucchini noodles to the bone broth. Cook until they are soft unless you want to have the noodles firm. Either way is good. Add a pinch of the dried basil and oregano and mix all together using tongs. Heat through reducing the bone broth. Once the noodles are soft, add them to your meat mixture. Heat them all together then stir in the sour cream. Stir till mixed all together and creamy. Once it is all mixed in together, add the parmesan cheese. Give it a nice stir to blend and serve. Cooking for one can be fun and delicious!
The Best Summer Pasta | Quick and Easy Zucchini Recipe
This light and fresh pasta with seared zucchini is the perfect summer pasta dish to make with all that in season zucchini! This recipe comes together really quick with pan-fried zucchini in olive oil, a bit of garlic, a bunch of fresh parsley, and Parmigiano Reggiano cheese. I hope you enjoy this Italian classic!
More 15-20 Minute Weekday Pasta Recipes:
INGREDIENTS
▪1/2 pound linguine
▪4 small to medium zucchini - sliced into 1/4 rounds
▪5 cloves garlic - sliced
▪1/4 cup plus fresh parsley
▪1/2 cup Parmigiano Reggiano - grated
▪1/4 cup plus olive oil - for frying
▪1/4 cup extra virgin olive oil
▪salt/pepper to taste
▪reserve pasta water
Instructions:
1. Cook pasta to very al dente in salted water (2 tablespoons kosher salt per gallon of water).
2. Pan sear the zucchini rounds in a 1/4 cup of olive oil over medium heat (about 4 minutes per side or until well browned). Work in batches to not overcrowd the pan. Drain on paper towels and season zucchini rounds with salt and pepper.
3. To the same pan saute garlic for 2-3 minutes until lightly golden.
4. Add in two ladles of pasta water and cook for 2 more minutes.
5. Add in the al dente pasta and cook for 1-2 minutes to well coat the pasta with the garlic and oil.
6. Add a 1/2 teaspoon of black and pepper and salt to taste and mix around.
7. Finally, add in the zucchini and parsley and turn off the heat. Drizzle extra virgin olive on top and grate a lot of the Parmigiano Reggiano onto the pasta. Enjoy!
Note: If the pasta dries out just add a bit more reserved pasta water to loosen it up.
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Zucchini Noodle Beef Stroganoff Recipe with Alligga Flaxseed Oil
This simple and delicious recipe swaps out regular noodle for spiral zucchini noodles making it a healthy alternative to pasta. We use our Alligga Flaxseed Oil for an added hit of Omega-3s! For more great recipes, visit Alligga.com
RECIPE
5-8 tbsp of Alligga
7 slices of bacon, diced
3 cups of sliced mushrooms
1 large onion, diced
3 cups of sliced steak
5 cloves of garlic, minced
2/3 cup Worcestershire Sauce
3 cups of hot water
Beef Bullion to taste (about 7 packets)
5 tbsp corn starch & 1/4 cup of cold water
3 large zucchini
1 cup of sour cream
Salt & pepper to taste
Follow the cooking direction in our video! Feeds 4-6 people.
vegan mushroom stroganoff ????????
creamy, savory, super duper easy to make. serve it with pasta or over potatoes or even rice! recipe on the blog, and you can check out the expanded recipe (and more quick + easy vegan dinner recipes) here on youtube! ????????
recipe:
#veganfoodshare #veganchef #veganrecipes #strogonoff #veganpasta #whatveganseat
Creamy Tofu Stroganoff and Zucchini Mint Salad-1
Today, we'll be cooking Tofu Stroganoff with Zucchini Mint Salad. What ingredients do we need to use first? Well, for the stroganoff, you're going to need some unsweetened soymilk, a vegan butter, a vegan sour cream, [non-alcoholic] white wine vinegar, olive oil, soy sauce, some corn starch, some sea salt, some black pepper, a little bit of cumin powder, some fresh garlic, fresh basil leaves, fresh ginger, an onion, about 16 ounces of button mushrooms, fresh parsley, 1 package of bowtie pasta, and 2 blocks of tofu. For our side dish, we're going to have a cold salad. The ingredients you're going to be needing for that are going to be some black pepper, some sea salt, olive oil, 3 zucchinis, 3 carrots, 3 green onions, 2 bunches of fresh mint, and 1 large lemon. You have to start by putting your tofu in the freezer the night before. In the morning, take it out and thaw it. The reason you're going to do this is because it changes the texture
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken