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Friday, September 23, 2011

Beef Stroganoff

When I was a kid, beef stroganoff was one of our favorite meals. It was probably the most common birthday meal request in our home. Mom made two different recipes, and this was considered the "fancy one" because it's made with steak, rather than ground beef.

1½ pounds round steak
1 package Lipton onion soup mix
2 cans cream of mushroom soup
Fresh mushrooms
1 can beef broth
1 cup sour cream
¼ cup flour

Cut steak into 2 x ½-inch strips across the grain. Brown over medium heat in skillet, then turn heat to low. Simmer long enough to tenderize meat.

Add onion soup mix, soup, mushrooms, and broth. Bring to boil. Thicken with flour/water mixture. Add sour cream and serve over egg noodles.

Monday, September 12, 2011

Our Favorite Falafel

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 to 1 teaspoon dried hot red pepper
4 cloves garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Pita bread
Tahini sauce

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained and rinsed.

Place the drained, uncooked chickpeas and the onion in th ebowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons for flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl, covered, for several hours.

Form the chickpea mixture into balls abut the size of walnuts, or use a large cookie scoop.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahini thinned with water.

Makes 5 servings.

Fettuccine alla Carbonara

Recipe from Baci Trattoria in Salt Lake City.

6 slices bacon or 1/3 cup ham cut into narrow strips
1/2 clove garlic, finely minced
1 cup heavy cream
1/4 cup frozen peas
1 tablespoon salt
8 ounces dried or 16 ounces fresh fettuccine
1/4 cup Parmesan cheese
2 tablespoons parsley, finely chopped

Place bacon or ham in a heavy saute pan over medium heat. Cook bacon until crisp, ham until hot, adding minced garlic about 30 seconds before the meat has finished cooking. Add cream and peas and cook at a slow rolling boil for four minutes. Set aside.

Fill heavy stock pot with half-gallon of salted water. Bring to a boil. Add dry fettuccine and cook for 8-10 minutes or cook fresh fettuccine for 3-4 minutes. Drain and rinse well with cold water.

Toss fettuccine with cream mixture, then add Parmesan cheese. Garnish with parsley and serve.