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

Beef Stragonoff Cover

Chicken Curry

Dear Readers,

Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!

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Ingredients: 

-Coconut oil

-4 cups coconut milk

-5 teaspoon curry powder

-3 teaspoon salt

-1 teaspoon pepper

-1 teaspoon yellow mustard seed

-12 pieces of chicken thighs (roughly 5 lbs)

-onion

-ginger

-bulb of garlic

-spinach (4 hand fulls – best way to measure it)

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BEGIN:

1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.

2.) Grab your blender.  Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.

3.) Using coconut oil, sauté onions until golden brown.

4.) Add marinated chicken. Cook for 10 minutes.

5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.

6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.

7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.

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8.) Serve chicken curry with rice! AND ENJOY!

Getting aroundnew york

With love,

Mary Dezleigh Teodosio

Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

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Let’s get cooking!

Ingredients: 

-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!

 

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BEGIN: 

1.) Season chicken breasts with salt and pepper. Do both sides.

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2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

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3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

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4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

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8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

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9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

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10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio