Since I have been home on maternity leave, I have been addicted to watching Rachael Ray. I have tried several of her recipes and have not only impressed myself, but added some favorable meals to the repertoire here at home. Hayden has a new favorite, and I may have impressed Justin as well. He got online to order me her magazine so this can continue when I head back to work!
I thought I'd share my newest recipe with you. It was delicious, healthy, easy, etc.!!!
SPRING STROGANOFF
(from Rachael Ray 4/20/09)
Serves 4
Ingredients
Salt
1 pound wide egg noodles
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, thinly sliced
2 cloves garlic, finely chopped or grated
1 bunch asparagus, woody stems removed and stalks sliced on the bias into small chunks
1/2 pound green beans, trimmed and sliced in half on the bias
2 tablespoons butter
2 tablespoons flour
1 cup chicken or vegetable stock
1 tablespoon Dijon mustard
1/2 cup sour cream
1 box frozen peas (10 ounces)
1 box frozen chopped spinach (10 ounces), defrosted
2 tablespoons chopped fresh dill
1/4 cup chopped flat leaf parsley
Juice of 1 lemon
Ground black pepper
Preparation
Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.
While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.
Push the veggies to the sides of the pan to make a well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.
Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to the pan, season with salt and pepper, and toss to combine.
Here's a link to the printable version, too!
Let me know what you think when you make it!
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"I may have impressed Justin as well."
ReplyDeleteMay have impressed? I was floored. I will go as far as to say this, a woman cooking for a man is equivalent to a man bringing a woman flowers.
That's right. I said it.
Well, the perk is that I get to enjoy the meal, too. ;-)
ReplyDeleteAnd, for any of you wanting to cook this. I have since learned that Rachael Ray's concept of cooking for 4 is like cooking for 8. This makes a ton of food!