gregandlisa

Making a House a Home

What’s cookin’ good lookin’? June 24, 2011

Filed under: Foodie — gregandlisa @ 11:06 PM

We tried two new recipes tonight and we loved them both!!!

The first one is Dijon Mushroom Beef from my amazing Taste of Home cookbook I received for Christmas from my equally amazing fiance 🙂

We found sirloin steak on sale (look for dates that are about to expire and they give you a discount!) and picked this recipe because we had all the ingredients on hand, which are:

  • 1/2 pound fresh mushrooms, sliced (which we actually omitted because we didn’t have any and Greg’s not a big fan)
  • 1 medium onion, sliced (also omitted, but on accident)
  • 2 tsp olive oil
  • 1 pound beef top sirloin steak, thinly sliced
  • 1 can reduced-fat, reduced sodium condensed cream of mushroom soup, undiluted
  • 3/4 cup fat-free milk
  • 2 tbsp Dijon mustard

  1. In a large skillet, saute the mushrooms and onion in oil until tender. Remove and set aside.
  2. In the same skillet, cook the beef until no longer pink.
  3. Add the soup, milk, mustard, and mushroom mixture. Bring to a boil. Reduce heat, cook and stir until thickened.

The recipe called for noodles, but we baked potatoes in the microwave and put it over that instead.

The sauce is delicious, and I think would taste good with chicken or pork too – definitely a sauce I will use again!

The second recipe I found on (where else?) Pinterest. It’s called “The Best Tomato Basil Soup” and is easy and delicious! This is a blog I will look into further!

Ingredients:

  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 – 14 oz. cans of crushed tomatoes
  • 1 – 14 oz. can of whole tomatoes
  • 2 cups of stock (chicken or vegetable)
  • 1 tsp of sea salt
  • 1 tsp of sugar
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of heavy cream
  • 3 tablespoons of fresh basil, julienned
  • Parmesan cheese
I didn’t use fresh basil, I used dried and just sprinkled a bunch in there. I also added rosemary and garlic powder. And along with Parmesan cheese I sprinkled Asiago and Romano cheeses in there too. I did have heavy cream on hand from a baking recipe last weekend that I will post later, but I wonder if that could be substituted for something less loaded with saturated fat 🙂
What to do:
  1. In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic.
  2. Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.
  3. To finish, reduce the heat to low and stir in heavy cream and basil

This made a decent size pot – it’s a great dinner party idea because it’s something that could be started early and left to simmer for awhile before adding the cream, while you made more time-consuming items. It could also be a fun dinner party idea to make a tomato soup “bar” and have a bunch of add-ins for people to make it there own, like ground turkey, macaroni noodles, green beans, cheeses, croutons, etc.

Yum, I can’t wait for leftover tomato soup tomorrow night for dinner! With gourmet grilled cheese sandwiches…I’m off to dream of delicious food, good night!

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One Response to “What’s cookin’ good lookin’?”

  1. Kathleen Lewis Says:

    Glad you two are having so much fun experimenting with recipes! I did not know that Greg would eat mushrooms. Looks like you are having luck finding good recipes, and working hard at trying lots of different things (food types, techniques, prep methods, etc…). I now know that neither of you will “starve” to death, and I am sure you will share your love of cooking and food with your future children!!


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