New Addiction - Rachael Ray

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!

Stouder Street Finally Updated!

Sorry for taking so long, but Stouder Street is FINALLY UPDATED! We have added albums to Hayden and Ellery's page and to Graphitti. This includes Hayden's 3rd Birthday, Easter and a Colorado trip.

Hayden's birthday was a blast. We celebrated Justin's 30th birthday at the same time and had a surprise visit from his dad and stepmom. It was so much fun!!

We have been having a great time in this house. Ellery is such a good girl. She had her two-month check-up on Wednesday and came in at 13 lbs 5 oz. BIG GIRL! She's a great eater, great sleeper, great smiler....and pretty much has us smitten.

Hayden is so much fun to be around. He says the funniest things. Adios Amigos is a new one for him. Cracks us up.

Anyway, please enjoy the pictures! We are aiming to be more diligent about these updates in the future!