Talk about fusion cooking! I love mixing cuisines, and stroganoff with farfalle is a good example of a fusion recipe. Combining pasta with stroganoff sounds like a marriage of Italy and Russia, doesn’t it?
I use lean ground turkey instead of beef to lower fat and cholesterol, and whole grain pasta to bump up the fiber. For a quick and nutritious one-pot meal, try this skillet recipe. Use whatever pasta you like. I like farfalle (bowtie) pasta, but its cooking time is longer than noodles.
- Nonstick cooking spray
- 1 pound lean ground turkey
- 6 oz. frozen chopped onion
- 1 tsp. minced garlic
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. tomato paste
- ½ tsp. paprika
- 1 can condensed cream of mushroom soup
- 1 soup can water or broth
- 1 8 oz. can mushrooms, rinsed and drained
- 3 oz. dried whole wheat pasta
- 1 cup sour cream
- Spray a large skillet with the nonstick cooking spray. Combine turkey and onions in the skillet over medium heat and brown.
- Add all other ingredients except pasta and sour cream. Stir to combine.
- Stir in the pasta, cover the skillet, and simmer for ten minutes or just until pasta is cooked. (Cooking time depends on size of the pasta)
- Remove skillet from heat, let stand 5 minutes, then stir in the sour cream.
Yield: 4 servings
©2011 RECIPES FOR RECOVERY by Cheryl Norman
Stroganoff with Farfalle
Purists would shun canned ingredients in favor of homemade sauce and fresh mushrooms. If you have the time, indulge. But if you’re pressed for time, remember that taking a little help from a canned ingredient to cook your own food still trumps a salt-and-fat-laden drive-thru meal.
We limit our consumption of red meat, yet once a week we enjoy burger day. It’s either beef or bison, never veggie or turkey burgers. This one day it’s all about indulgence. We keep to four-ounce servings, but we buy the best quality burgers we can.
You can get just as creative with a quarter-pound burger, and you control the ingredients and toppings. Serving the burger on a slider bun and luncheon plate creates the illusion of a larger steakhouse serving size because we eat with our eyes first. (Old Weight Watchers® trick–use smaller plates)
This week’s burger day coincided with my jalapeño pepper plant yielding four beautiful red peppers (plus a couple of green), so I’ve added jalapeños in many of this week’s menus–including burgers. Here is my scaled down version of a local steakhouse favorite.
Sauté sliced peppers, onions, and mushrooms.
Grill burgers over medium heat for 6 minutes, turn, and cook 5 more minutes. A cast iron grill pan gives patties grill marks and drains away fat.
Melt 1 oz. Swiss cheese atop cooked burgers. Cheese serves as the glue for the peppers, onions, and mushrooms.
Use whole wheat slider buns to give burgers a larger feel. 😉
These jalapeño-mushroom-onion-Swiss burgers are our new favorites. If you can’t take the heat of hot peppers, substitute sliced banana pepper.
I enjoy a muffin, but often they are dense and heavy. If I splurge and indulge, I want a yummy and light treat. After experimenting with recipes, I settled on one that my family love.
Preheat oven to 375 F. Spray the cups of a muffin pan with cooking spray.
In a mixing bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 3/4 tsp. fine sea salt
- 1/2 cup sugar
In a separate bowl, whisk:
- 1 egg (room temperature, beaten)
- 1 cup milk
- 1/2 stick butter, melted
- 1/4 cup coconut oil
- 1 tsp. pure vanilla extract
Pour liquid ingredients into the dry. Whisk just until batter is smooth. Don’t over-beat. Set aside.
In a small bowl, combine:
- 1/4 cup brown sugar
- 1 tsp. ground cinnamon
Fill each muffin cup with batter just shy of halfway. Add 1 tsp. cinnamon-brown sugar mixture to each muffin. Layer 1 Tbsp. batter followed by 1 tsp cinnamon-brown sugar mixture. Using a knife or skewer, swirl batter with the cinnamon-brown sugar.
Place muffin pan on the center rack of oven. Bake for 20 minutes or until a toothpick inserted in a muffin tests clean. Remove muffins and cool on a rack.