Slow Cooked Beef Stroganoff · 2018-08-21 · Slow Cooked Beef Stroganoff Over Noodles Using a slow...
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Slow Cooked Beef Stroganoff Over Noodles Using a slow cooker makes the beef very tender. 1 - 1½ lbs. beef stew chunks ¼ c. whole wheat or brown rice flour 1 lb. mushrooms, halved or quartered 1 small onion, diced 1½ c. beef or mushroom stock 1/3 c. sherry 1 tsp. thyme ½ tsp. salt ¼ tsp. pepper 1 c. sour cream 8-10 oz. pasta 2 T. minced parsley (optional) 1. Put beef stew chunks in a slow cooker. Sprinkle the flour on top and stir to coat. 2. Add the mushrooms, onion, stock, sherry, thyme, salt and pepper. Cook for 4-6 hours on low. 3. Half an hour before serving, stir in the sour cream. 4. Cook pasta as per directions on package. Drain. Serve with stroganoff on top. Garnish with parsley, if using. www.wedge.coop MAKES 4 SERVINGS Preparation time: 30 mins 2105 LYNDALE AVENUE SOUTH MINNEAPOLIS MN 55405 M-F 9 TO 10 • SAT-SUN 9 TO 9 612-871-3993 WWW.WEDGE.COOP MENU SUGGESTION: Serve with sautéed chard. NUTRITION TIP: Mushrooms are an excellent source of a power- ful antioxidant called L-ergothioneine that helps to prevent and repair cellular damage through- out the body. PRODUCE • 1 small onion • 1 lb. mushrooms • parsley (optional) BULK/GROCERY • whole wheat or brown rice flour • 16 oz. beef or mushroom stock (canned or boxed) • 8-10 oz. pasta, whole wheat or brown rice • sherry MEAT/SEAFOOD • 1-1½ lbs. beef stew chunks DAIRY • 8 oz. sour cream HERBS/SPICES • thyme • black pepper © 2010 Jennette Turner GLUTEN-FREE OPTION
Transcript of Slow Cooked Beef Stroganoff · 2018-08-21 · Slow Cooked Beef Stroganoff Over Noodles Using a slow...
Slow CookedBeef Stroganoff
Over Noodles
Using a slow cooker makes the beef very tender.
1 - 1½ lbs. beef stew chunks ¼ c. whole wheat or brown rice flour 1 lb. mushrooms, halved or quartered 1 small onion, diced 1½ c. beef or mushroom stock 1/3 c. sherry 1 tsp. thyme ½ tsp. salt ¼ tsp. pepper 1 c. sour cream 8-10 oz. pasta 2 T. minced parsley (optional) 1. Put beef stew chunks in a slow cooker. Sprinkle the flour on top and stir to coat.
2. Add the mushrooms, onion, stock, sherry, thyme, salt and pepper. Cook for 4-6 hours on low.
3. Half an hour before serving, stir in the sour cream.
4. Cook pasta as per directions on package. Drain. Serve with stroganoff on top. Garnish with parsley, if using.
www.wedge.coop
MAKES 4 SERVINGSPreparation t ime: 30 mins
2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405
M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993
WWW.WEDGE.COOP
MENU SUGGESTION: Serve with sautéedchard.
NUTRITION TIP:Mushrooms are an excellent source of a power-ful antioxidant called L-ergothioneine that helpsto prevent and repair cellular damage through-out the body.
PRODUCE • 1 small onion • 1 lb. mushrooms • parsley (optional)
BULK/GROCERY • whole wheat or brown rice flour • 16 oz. beef or mushroom stock (canned or boxed) • 8-10 oz. pasta, whole wheat or brown rice • sherry
MEAT/SEAFOOD • 1-1½ lbs. beef stew chunks
DAIRY • 8 oz. sour cream
HERBS/SPICES • thyme • black pepper
© 2010 Jennette Turner
GLUTEN-FREE OPTION
Grilled DeliSandwiches
These tasty sandwiches can be made on the stovetop or in a Panini press.
8 slices rye or pumpernickel bread *gluten- free bread will also work 1 6-oz. package sliced roast beef or ham 6 oz. Swiss cheese, grated ¼ c. mayonnaise ¼ c. mustard 1 c. bread & butter pickles 1-2 T. butter
1. Spread 4 slices of the bread with mayonnaise. Spread the other 4 slices with mustard. Add more of either to taste.
2. Layer the beef or ham, pickles and cheese on the mayonnaise-spread bread.
3. To grill the sandwiches in a skillet: warm the butter in a large skillet. Place 2 of the sand- wiches in the pan and cover. Heat for 3-4 minutes, until the cheese begins to melt and the bread begins to brown. Top with the remaining bread and flip. Cook for 2 more minutes, until lightly browned. Repeat with remaining sandwiches.
4. To use a Panini press: lightly butter the out- side of each sandwich before putting it in the Panini press.
www.wedge.coop
MAKES 4 SERVINGSTotal Preparation t ime: 20 mins
2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405
M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993
WWW.WEDGE.COOP
MENU SUGGESTION: Serve with steamedbroccoli.
NUTRITION TIP:Beef and ham are both excellent sources of iron, a mineral needed for concentration, memory, learning ability and for our energy levels.
BULK/GROCERY • mayonnaise • mustard • bread & butter pickles
DAIRY • 6 oz. Swiss cheese • butter
MEAT • 1 6-oz. package sliced roast beef or ham
BAKERY • rye bread, pumpernickel or gluten-free bread
© 2010 Jennette Turner
GLUTEN-FREE OPTION
Roasted Beet & Apple Saladwith Walnuts & Cheddar
This pretty salad combines some of the mostdelicious flavors of fall.
1½ lbs. beets, peeled and cut into one-inch cubes olive oil salt 6 large handfuls mixed greens 1 large apple, sliced *choose a tart apple such as a Pink Lady or Granny Smith 2 scallions, thinly sliced 1 c. fresh walnuts 4-6 oz. cheddar cheese, cubed
dress ing: ¼ c. olive oil 2 T. apple cider vinegar 2 T. honey pinch of salt
1. Preheat oven to 400° F.
2. Spread the beets over a baking sheet. Drizzle with olive oil and toss to coat (use your hands). Sprinkle with salt and roast for 35-40 minutes, stirring once during cooking, until tender.
3. Place walnuts in an ungreased skillet. Heat over medium heat for 3-4 minutes, stirring often, until they begin to brown and smell toasty. Remove from pan and coarsely chop.
4. In a large bowl, combine the mixed greens, beets, apple, scallions, walnuts and cheese. Toss.
5. Whisk dressing ingredients together in a small bowl and pour over salad.
www.wedge.coop
MAKES 4 SERVINGSTotal Preparation t ime: 55 mins
2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405
M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993
WWW.WEDGE.COOP
MENU SUGGESTION:Serve with braised or roasted turkey.
NUTRITION TIP:Beets are high in a nutrient called betaine, which helps to reduce levels of homocysteinein the blood, lowering risk for heart disease,stroke and Alzheimer’s disease.
VEGETARIAN/GLUTEN-FREE
PRODUCE • 6 large handfuls of mixed greens • 1½ lbs. beets • 1 large apple *tart, such as Pink Lady or Granny Smith • scallions
BULK/GROCERY • 1 c. walnuts • olive oil • apple cider vinegar • honey
DAIRY • 4-6 oz. cheddar cheese
© 2010 Jennette Turner
Three SistersSoup
“Three sisters” refers to the companionplanting of beans, corn and squash done byearly Native Americans, a beneficial arrange-ment: the corn provided a stalk for the beans to grow on, the beans provided nitrogen forthe corn and squash, and the squash provid-ed broad prickly leaves that repel pests andretain soil moisture.
1 c. pinto or black beans, soaked 8-24 hrs. and drained 5 c. water 1 onion ½ - ¾ lb. butternut squash, peeled and cut into bite-size chunks (~ 2 c.) 1 4-oz. can diced green chilies 1 tsp. chili powder 1½ c. frozen sweet corn 2 T. butter or olive oil 1-2 T. lime juice 1½ - 2 tsp. salt sour cream and/or cilantro for garnish (optional)
1. Bring the beans and water to boil in a soup pot. Skim off any foam that rises to the top. Cook the beans over medium heat for 30 minutes.
2. Add the onion, squash, green chilies and chili powder. Stir. Continue cooking for 25 more minutes.
3. Add the sweet corn, butter or oil, lime juice and salt. Stir and continue cooking for 5-10 more minutes. Adjust for salt and lime. Serve soup garnished with sour cream and/or cilantro, if desired.
www.wedge.coop
MAKES 4 SERVINGSTotal Preparation t ime: 1 hour
2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405
M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993
WWW.WEDGE.COOP
MENU SUGGESTION:Serve with salad and corn chips or warmedtortillas.
NUTRITION TIP:Skimming the foam off cooking beans is agood idea. The foam is made of complex sugars that are hard to digest and can causedigestive discomfort.
PRODUCE • 1 onion • 1 butternut squash • 1 lime • OPTION: cilantro
BULK/GROCERY • 1 c. pinto or black beans • 1 4-oz. can diced green chilies • olive oil or butter
DAIRY/DAIRY ALTERNATIVE • OPTION: sour cream
HERBS/SPICES • chili powder
FREEZER • 1 10-oz. bag frozen sweet corn
© 2010 Jennette Turner
VEGETARIAN/VEGAN OPTION/GLUTEN-FREE
