Beef Stroganoff by Dezleigh

Dear Readers,

The last time I shared a recipe on this blog was way back in December 2018… and that is terrible!!! Hopefully this year, I’ll get more chance to share more recipes with you!!

Today, I want to share with you my take on Beef Stroganoff!

Ingredients: 

-1 1/2 pounds beef top sirloin steak

-10 to 12 ounce ground beef (if it fits in a sandwich size Ziploc bag, you’re good to go! The more ground beef you add, the more you may need to adjust your salt for taste. I recommend aiming for the 10 ounce ground beef portion)

-227 grams white mushrooms

-1 onion

-4 garlic clove

-1/4 cup unsalted butter

-1 1/2 cup beef broth

-1/2 teaspoon salt (you may need to add more salt depending on your own taste. At the 10 ounce ground beef that I suggested, I think 1/2 teaspoon salt is enough)

-1/4 cup rice flour

-1 1/2 cup sour cream

-500 to 600 grams of farfalle pasta

-Parsley flakes (garnish)

-optional: grated parmesan as a topping (I think the flavor is more enhanced this way, but the recipe is also fine without it)

COOK TIME: ABOUT 30 MINUTES // PREP TIME: ABOUT 15-20 MINUTES

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BEGIN

1.) Cut your steak to about 1 inch thick and bite size portions. Then, cut your onions to thin slices and mince your garlic cloves.

2.) Melt 1/4 cup of unsalted butter. Then sauté garlic and onions.

3.) Add your mushrooms, ground beef, then your steak cuts. Cook until the steak cuts are light brown in color.

4.) Add 1 1/2 cup of beef broth, then bring to a boil.

5.) Add 1/4 cup rice flour and 1/2 teaspoon salt, stir and bring to a boil again.

6.) Add 1 1/2 cup sour cream, stir and bring to another boil. Your mixture at this point should look creamy and thick.

7.) Boil water, add farfalle pasta and cook for 10-15 minutes. Drain water out, and put a portion of pasta on a plate. Add your sauce and top with parsley flakes as garnish. You can also add grated parmesan on top for extra flavor boost.

Hope you enjoy this recipe and I look forward to sharing more with you all!!

With love,

Mary Dezleigh Teodosio

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Beef Giniling/Picadillo Recipe – Meal Prep for 5 days

January 29, 2018

Dear Readers,

THIS IS MY FIRST RECIPE OF 2018!

I am so excited to share with you all a recipe that is so special to me, since it’s my own twist to the popular Giniling and Picadillo dish. This dish is a classic in our household! I grew up eating this food (usually with rice) and I cannot wait to share with you all how easy, simple, and delicious this recipe is!!

Traditionally, a dish like Giniling or Picadillo is meant to be eaten with rice. However, MY version of this recipe is meant to be eaten without the rice. The potatoes are enough carbohydrates for my diet… I think that this will definitely fill you up on its own, even without the rice. But hey, if you really love your carbs, then feel free to indulge this with some rice too!

This is my original recipe, inspired by my mom and Tita Nats  – I just tweaked a few things here and there to make it more my own. At first, I really did not know what to call it, because it has influences from the Giniling – Filipino dish, as well as some influences from the Picadillo – Mexican/Cuban dish. I could had released this post earlier, but the naming issue prevented me from doing so. Let’s just say, this “uncategorized” dish is just pure GREATNESS. Anyways, without further ado, let’s get cooking!

Ingredients:

-Coconut oil

-roughly 0.675 kg of ground beef

-5 red potatoes

-5 carrots

-asparagus

-onion

-bulb of garlic

-olive oil (for cooking the asparagus)

-2-3 tbsp seasoning salt (depending on your taste, I’d suggest 2 tbsp but some may like it saltier)

-3 tbsp taco seasoning by Clubhouse

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NOTE: This will be enough for 5-6 days worth of meal prep!! I only took a picture of 4 packed meals, because I only have classes on 4 days of the week. My family and I ate the rest of the cooked Giniling/Picadillo for dinner that night. And ohhhh myyyy, was it ever good!

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BEGIN:

1.) Prepare carrots and potatoes by peeling and cutting them into tiny cubes.

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2.) Sautée onions and garlic with the coconut oil

3.) Add ground beef and cook until beef evenly turns light brown

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4.) Season your beef with salt and taco seasoning

5.) Cook for another 3 to 5 minutes in medium heat

6.) Add potatoes and carrots

7.) Cover pot with a lid and let it cook until both potatoes and carrots are soft. At this point, it should take another 15 to 20 minutes on medium heat.

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8.) While waiting for the Giniling/Picadillo to cook, start frying your asparagus with olive oil. Then, season your asparagus with salt.

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9.) Once everything has been cooked, start placing the food in your containers and eat the leftovers!

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ENJOY 🙂

With love,

Mary Dezleigh Teodosio.

Lettuce Wraps – Quick, Easy and Delicious

October 25, 2017

Dear Readers,

My boyfriend, Jason, is currently going through a strict “no-carbs” diet. Essentially, a “no-carbs” diet is pretty simple to follow as long as you remember to AVOID ALL BAD CARBOHYDRATES at all costs. Examples of carbohydrates are rice, bread, potatoes, pasta, and sugars. To those of you who had been following my blog since the beginning of my fitness journey, you would recall my various attempts at trying out the best diets possible for my physical health, nutrition, and daily lifestyle. Of all the crazy diets available, my two favourites in which I was consistent and strict throughout the whole diet, was my “vegan diet month” and “no to low carbs diet month“. (Originally, I started with “vegan week” but I decided to continue on). Read more about my vegan diet journey: GOING VEGAN FOR A WEEK!!! Read more about my “no to low carbs diet” journey: Healthy Lifestyle – Daily Diet

This time it’s Jason Yang’s turn! This week, I had been preparing meals (breakfast, lunch and dinner) for us, that would fall in the “no to low carbs” diet. This lettuce wrap recipe is an original recipe of mine, and I hope you all give it a try! This is an easy, quick, and incredibly healthy meal!

This recipe can be used for lunch prep for the next 3 days for 2 people!!!

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Ingredients: 

-1 onion

-6 cloves of garlic

-1 tbsp of coconut oil (melted)

-Romaine lettuce

-0.75 kg lean ground beef

-3 tomatoes (diced)

-454 g/ 16 oz. mushrooms

-400g Asian blend/mix frozen vegetables (I used the brand called Green Giant)

-5 tbsp taco seasoning

-pinch of salt

-pinch of pepper

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BEGIN:

1.) Sautée minced garlic, and chopped onions using coconut oil

2.) Add ground beef when onions start to golden

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3.) Cook for 10-15 minutes in medium heat, until the beef turns brown

4.) Add diced tomatoes

5.) Add mushrooms

6.) Add full bag of frozen Asian blend vegetables

7.) Cook in medium heat for 5 minutes

8.) Reduce heat to low, and cook for another 5 minutes

9.) As you cook, the beef’s natural oils will come out and make the dish look “soupy” and wet. We want a dryer consistency, so we MUST scoop the excess liquids out. Just like this:

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10.) To taste, season with salt and pepper

11.) Continue cooking under medium heat for another 5 minutes.

12.) Serve when meat has been thoroughly cooked. Serve separately from the Romaine lettuce. The idea is to spoon the beef into the lettuce and create a nice wrap!

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With love,

Mary Dezleigh Teodosio.