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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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

“Strawberry Cheese-Cupcakes” – A Last Minute Valentine’s Day Gift

February 13, 2018

Dear Readers,

Tomorrow is finally Valentine’s Day!!! I am beyond excited to celebrate my FIRST Valentine’s Day with Jason!!! The reason why I baked these cheese-cupcakes is because I wanted to give these to Jason as a part of his Valentine’s Day gift. I also packed some for my friends and family.

This idea of “Valentine’s Day baking and giving“, is inspired by the Japanese way of celebrating Valentine’s Day – the women themselves present gifts to their loved ones. Did you know that in Japan, the girls make chocolates or bake desserts for their special someone during Valentine’s Day??? Instead of the men splurging on expensive gifts for their women, the women are the ones who spoil their men through baking sweets. It has been a tradition for Japanese women to prepare handmade chocolates for their boyfriend/husband, friends, family, or “crushes”, in celebration of Valentine’s Day. I learned about this from a Netflix TV show called “Good Morning Call”. (I was hooked on it for a little bit, but then it got too annoying)

I also think that this recipe would be great to make even if it’s NOT Valentine’s Day!

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Ingredients:

-2 cups of graham cracker crumbs (I used HoneyMaid)

-roughly 1/4 unsalted butter of a 1 lb package (MELTED)

-2 250g cream cheese (Philadelphia Original)

-1 300ml condensed milk

-3 eggs (room temperature)

-2 tablespoons white sugar

-strawberries (roughly 1 lb is enough)

-cupcake icing by Cake Mate (or you can make your own)

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Recipe makes 24 regular sized cheese-cupcakes

BEGIN: 

PREHEAT OVEN TO 35O F

1.) Let’s start by making the base. Melt the unsalted butter in the microwave and add it in the bowl of 2 cups graham cracker crumbs.

2.) Stir with a fork until the butter has been completely mixed with the graham cracker crumbs.

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3.) Scoop one spoon full of the graham cracker crumbs into the baking cups.

4.) With your fingers, press down until the graham cracker crumbs are firm and flat.

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5.) In a mixer, blend cream cheese, eggs, and condensed milk until smooth.

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6.) Pour cheesecake filling over the graham cracker crumbs. Fill up to 3/4 of the baking cups.

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7.) Bake in 350 F, for 25 minutes – use the “toothpick test” to determine if the cheesecake is ready or not. (toothpick test = simply grab a toothpick, stab the cake and pull it out. If there are “liquid/sticky” residues on the toothpick, the cake is not ready. If the toothpick pulls out clean without any residues, it’s ready to go!)

8.) While the cake is baking, with a food processor, puree the strawberries (about a cup of strawberries).

9.) Add 2 tablespoons of white sugar in the pureed strawberries, and blend again.

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10.) After 25 minutes or so, the cheesecakes should be ready. Pull it out and let it sit to cool.

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11.) While waiting for the cheesecakes to cool down, cut the strawberries like so:

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12.) Once the cheesecakes had cooled down, scoop a spoonful of pureed strawberries and pour on top of the cheesecakes.

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13.) Add vanilla icing on top of the puree

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14.) Add the cut strawberries on top of the icing – it’s all for the aesthetics!

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15.) BOX THEM UP!!!! OR EAT THEM! UP TO YOU 🙂

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Happy Valentine’s Day everyone! I hope you all have a wonderful day and night with the people you love! If not, then I hope you treat yourself to something good!

With love,

Mary Dezleigh Teodosio.