Some of the best recipes can’t be found online or in a cook book, but rather right in the kitchen you grew up in. This week on the blog, I am featuring recipes that are passed down to my husband and myself from his mother and my mom.
Sunday– Beef Stroganoff. This is one of my go-to recipies when I don’t know what to make. It’s always a crowd pleaser and, paired with a vegetable, it’s the perfect Sunday dinner. I’ve adapted my mom’s recipe because it’s simple and easy to follow. I use egg noodles because I like the wide noodle to soak up some of the sauce.
- 1 1/2 lbs stew beef
- 4 tablespoons margarine/butter
- 2 cans cream of mushroom soup
- 1 teaspoon paprika
- 1/2 cup onion-chopped
- 1/2 cup water
- Sliced mushrooms- optional
Cut stew beef in half if smaller pieces desired. Put steak in crock pot with remaining ingredients (except mushrooms). Add salt and pepper to taste. Cook on low 6-8 hours. Serve with your choice of noodles or rice. Right before stew beef is ready to serve, heat olive oil in pan and saute sliced mushrooms until done. Mix with stew mixture and noodles/rice. Enjoy!
Monday– Cider- Dijon pork chop with roasted sweet potatos and brocolli. Often I find pork chops to be too dry, but this recipe keeps them juicy and makes you keep going back for more!
Tuesday– Mushroom quinoa with spinach salad. I’ve made this recipe once before; I thought the quinoa needed a little extra seasoning. But it’s a typical one pot dish that I love.
Wednesday– Pasta night! I’m italian, I went to Italy for my honeymoon. It’s very hard for me to go more than one week with no pasta. In my household, I make the homemade meatballs and my husband makes the sauce. Here is my mom’s meatball recipe (sorry for no exact measurements) and my mother in law’s sauce recipe.
- 1 lb ground beef
- 1 egg
- Salt and pepper to taste
- grated parmiginao reggiano
- fresh parsley-chopped. Can use dried parsley or fresh parsley that has been frozen
- bread crumbs
1-2 clove of garlic, finely chopped
Mix everything together in all large bowl using your hands. Break off pieces about 1-1 1/2 inch and roll into ball. Place on greased cookie sheet. Bake at 350 degrees for 30 mins. Rotate half way through cooking time.
***note- if mix is too dry add another egg, if mix is too wet add more bread crumbs.
Joan’s homemade spaghetti sauce
- 2 35 oz cans of Italian style peeled plum tomatoes
- 2 6oz cans of tomatoe paste
- 1 tbsp sugar
- 2 cloves of garlic-minced
- 2 tsp italian seasoning or oregano
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 3 tbsp olive oil
- 2-3 Bay leaves
- 1 cup of water
Blend can of tomatoes and tomate paste in blender until well mixed. Then pour into large cooking pot. Repeat. Add all the seasonsings. Simmer on low 3-4 hours.
Thursday– Left overs. YAY no cooking!!
Friday-Make-your-own-pizza. Using left over sauce from earlier this week and store bought dough. I enjoy making a margherita pizza for myself and my husband enjoys pepperoni pizza.
1-2 fresh dough loaves
sliced mozzerella cheese
2 large tomatoes chopped
***You can use any toppings you like. Get creative!
Roll pizza dough out on a greased cookie sheet or pizza baking stone. Layer sauce on top and top with your favorite ingredients. When I use fresh basil, I don’t like it getting crispy in the oven, so I put it on after taking out the pizza. Bake at 450 degrees for 10-15 mins or until edges are golden brown!
This week for snacks I’ve adapted this no bake energy balls recipe. I used oats, ground flax seed, sliced almonds, chocolate chips, and raisins in mine. They are perfect to add to your lunch or a quick snack during the day.