One thing that I loved about the 9 to 5 grind was that at force me to have a fairly regimented schedule. I find that for me schedules provide the backbone to an organized life. I’ve also found that Baby E hates firm schedules but likes routines. So, I have tried to recreate some semblance of a routine in our new life. One thing that has been consistent is that on Monday’s I create a meal plan and do the grocery shopping for the week.
Therefore, each Monday I will be sharing one of the recipes from our meal plan on the Monday Meal Highlight.
This week I am excited to try a new recipe from the pages of Southern Living Magazine. I am not from the South and have never lived there, however, my husband hails from Charleston, South Carolina and I purchased a subscription to the magazine in hopes of recreating some of the meals and traditions that remind him of home. This week their Mushroom Stroganoff jumped off the page at me and I am anxious to give it a try. I have included a link to the original recipe as well as some modifications that I intend to make to create a healthier well rounded meal.
I intend to follow the directions with slight alterations to the ingredients as follows, (my edits in italic):
1 (8-oz.) package
egg noodles (I plan to use whole wheat pasta or quinoa pasta)
1 tablespoon olive oil
butter (I may omit half or all of the butter opting instead to cook the mushrooms in olive oil)
2 (8-oz.) packages sliced cremini mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream (I will use non-fat or low-fat)
1 tablespoon chopped fresh flat-leaf parsley
2 handfuls spinach (I love to add spinach to dishes like this for an extra nutritional punch)
via Mushroom Stroganoff – September 2015 Recipes – Southern Living.
I cooked up the Mushroom Stroganoff this evening with the recipe modifications outlined above and initially I wasn’t terribly thrilled with the outcome. The meal felt very rich and it seemed to need a little something to cut through the cream. (Maybe I’m crazy, smooth creamy stroganoff is the goal right….?) Well, in our house, heat rules. So after serving up the stroganoff I added a dash of cayenne pepper to my dish and felt that it was definitely a game changer- Kyle agreed.
Lastly, for a dish named Mushroom Stroganoff, I felt that there was a shortage of mushrooms. Next time I will double the mushrooms.
Anybody have any other suggestions or riffs on this dish? Leave your comments!
Mushrooms smelled amazing browning in the smoked paprika!
After bringing the broth to a broil I added in my spinach.
Spinach cooked down brilliantly in the broth mixture.
Come and get it!