Main Dishes

Easy Beef Stroganoff

This is one of my go-to cold-weather comfort foods because of how quickly it comes together. Better yet, it’s a one-pot meal, so fewer dirty dishes! I like the addition of bell pepper for sweetness and color in this dish, plus, if mushrooms aren’t you’re favorite, you can substitute them with additional peppers.

Easy Beef Stroganoff
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 tablespoons unsalted butter
  3. 2 cloves minced garlic
  4. 1 medium onion, diced
  5. 1 bell pepper, thinly sliced
  6. 8 oz. sliced white mushrooms
  7. 2 teaspoons Dijon mustard
  8. 1 tablespoon smoked paprika
  9. 1/4 teaspoon cayenne pepper (optional)
  10. 1/4 cup all-purpose flour
  11. 1 pound thinly sliced beef (I used chuck roast)
  12. 12 oz. egg noodles
  13. 4 cups beef broth
  14. 2 cups water
  15. 1/2 teaspoon each salt and pepper
  16. 1/2 cup sour cream
  17. 2 tablespoons chopped fresh parsley
Instructions
  1. In deep skillet or dutch oven, heat the butter and olive oil over medium heat. Add the sliced beef, and cook until no longer pink.
  2. Add the onion, garlic, peppers, and mushrooms, and saute for about 5 minutes.
  3. Stir in the dijon mustard, paprika, and cayenne pepper.
  4. Add the flour, stir, and cook for about a minute.
  5. Add the noodles, broth, water, bring to a simmer and cook for about 10 minutes, until the noodles are tender.
  6. Remove form heat, and stir in the salt and pepper, sour cream, and chopped parsley.
Adapted from Kraft
Adapted from Kraft
Seasoned to Impress https://seasonedtoimpress.com/

Buffalo Quinoa-White Bean Patties

If you’re looking for a way to spruce up salads, look no further! These buffalo quinoa-white bean patties actually make me look forward to my lunchtime salad. Plus, the recipe is easy, makes a lot, and is healthy. I like to make a batch on the weekend, and then store them in an airtight container in the refrigerator for a convenient addition to my workday lunch.

Buffalo Quinoa-White Bean Patties
Yields 20
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
For the Buffalo Sauce
  1. 2 tablespoons unsalted butter, melted
  2. 2 tablespoon extra virgin olive oil
  3. 1/4 cup hot sauce (I use Franks)
  4. 1/2 teaspoon salt
For the Patties
  1. 1 cup dry quinoa, cooked according to package directions and cooled slightly
  2. 1 15.5 oz. can white beans (navy or cannellini), mashed
  3. 1/2 cup Panko bread crumbs
  4. 1 large egg, lightly beaten
  5. 1/2 teaspoon salt
  6. 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the buffalo sauce ingredients in a small bowl and whisk together.
  3. In a large bowl, add the mashed beans, cooked quinoa, Panko bread crumbs, egg, salt and pepper, 1/4 cup of the buffalo sauce. Stir to combine.
  4. On a greased baking sheet, add rounded tablespoons of the mixture and flatten gently with your hands. Lightly spray the tops of the patties with olive oil cooking spray.
  5. Bake for 8 minutes. Carefully flip each patty over, and bake for an addition 8 minutes, until golden brown.
  6. Drizzle or brush the remaining buffalo sauce over the patties.
  7. Cool, and then store in an airtight container in the refrigerator.
  8. Serve on a salad cold or heat for about 1 minute in the microwave.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Seasoned to Impress https://seasonedtoimpress.com/

Perfect Marinara Sauce

I haven’t used store-bought marinara sauce for several years, and if you’ve never made your own, I highly recommend you do. I like that you know exactly what’s in it, can control the amount of sugar and sodium, and tailor it to your taste. It’s best when tomatoes are in season and you can cook down fresh ones, but in the winter, I use canned San Marzano tomatoes. They’re sweet, not overly acidic, and have less seeds than other varieties, making them ideal for sauce. Make a large batch, let it cool, and freeze it plastic containers for future use. 

Perfect Marinara
Yields 1
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Ingredients
  1. 1 tablespoon extra virgin olive oil
  2. 1/2 cup chopped onion
  3. 2 cloves minced garlic
  4. 1 6 oz. can tomato paste
  5. 28 oz. canned San Marzano tomatoes
  6. Dash or red pepper flakes (optional)
  7. 1/2 teaspoon dried oregano
  8. 1 tablespoon sugar
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon black pepper
  11. 2 tablespoons chopped fresh basil
Instructions
  1. Heat the olive oil in a medium sauce pan over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes. Add the tomato paste, and stir until slightly melted.
  2. Add the canned tomatoes, red pepper flakes, oregano, sugar, and salt and pepper.
  3. Bring to a simmer, cover, and cook for about 30 minutes, until thickened.
  4. Let cool. With an immersion blended (or in a food processor or blender), puree until smooth.
  5. Stir in the fresh basil.
  6. Store in refrigerator if using in a day or two, or freeze for later use.
Seasoned to Impress https://seasonedtoimpress.com/