Search
Like/Tweet/+1
Latest topics
Top posting users this week
No user |
Most active topic starters
Sonshine | ||||
amybyrd21 | ||||
12acrehome | ||||
Rohn | ||||
PATRICE IN IL | ||||
My1SqueakyShoe | ||||
7dawn | ||||
Harvey_Birdman | ||||
Mississippi Momma | ||||
dizzy |
Vegetable Stroganoff
Page 1 of 1
Vegetable Stroganoff
Vegetable Stroganoff
2 C. sliced carrots
1 C. sliced green bell peppers
3 C. sliced zucchini
2 C. cauliflower florets
8 oz. spinach or whole wheat noodles
1/2 pt. plain yogurt
2 T. margarine, melted
Basil and white pepper
Steam carrots and green peppers for 10 minutes or just until tender. Remove
with slotted spoon, reserving water.
Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from
water with slotted spoon.
Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the
whole wheat variety. Drain noodles thoroughly and toss with the plain
yogurt, margarine, basil and a little white pepper.
Prepare Mushroom Sauce.
Spread noodles in an oven-proof serving dish. Cover with the vegetables and
then with the sauce.
Bake 30 minutes at 350ºF.
If the dish is prepared in advance and kept in the refrigerator, allow 50
minutes for baking.
Mushroom Sauce
1/2 C. margarine, divided
6 T. whole wheat flour
2 C. milk
2 C. concentrated vegetable stock
4 T. chopped onion
1/2 lb. mushrooms, sliced
Soy Sauce - to taste
Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes
over very low heat
Add milk and vegetable stock (which was used for steaming vegetables) and
whisk until thickened and smooth.
Heat remaining margarine in a skillet and sauté the chopped onions until
tender. Add mushrooms and stir. Continue cooking until the mushrooms are
tender.
Combine sautéed onion and mushrooms with the sauce and season with a dash of
nutmeg and soy sauce.
Serves 8.
2 C. sliced carrots
1 C. sliced green bell peppers
3 C. sliced zucchini
2 C. cauliflower florets
8 oz. spinach or whole wheat noodles
1/2 pt. plain yogurt
2 T. margarine, melted
Basil and white pepper
Steam carrots and green peppers for 10 minutes or just until tender. Remove
with slotted spoon, reserving water.
Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from
water with slotted spoon.
Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the
whole wheat variety. Drain noodles thoroughly and toss with the plain
yogurt, margarine, basil and a little white pepper.
Prepare Mushroom Sauce.
Spread noodles in an oven-proof serving dish. Cover with the vegetables and
then with the sauce.
Bake 30 minutes at 350ºF.
If the dish is prepared in advance and kept in the refrigerator, allow 50
minutes for baking.
Mushroom Sauce
1/2 C. margarine, divided
6 T. whole wheat flour
2 C. milk
2 C. concentrated vegetable stock
4 T. chopped onion
1/2 lb. mushrooms, sliced
Soy Sauce - to taste
Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes
over very low heat
Add milk and vegetable stock (which was used for steaming vegetables) and
whisk until thickened and smooth.
Heat remaining margarine in a skillet and sauté the chopped onions until
tender. Add mushrooms and stir. Continue cooking until the mushrooms are
tender.
Combine sautéed onion and mushrooms with the sauce and season with a dash of
nutmeg and soy sauce.
Serves 8.
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
Mon Jun 11, 2018 2:24 am by michae1
» Facebook page
Sun Feb 11, 2018 9:19 am by dizzy
» Hilarious video A little garden fun by the cowboy poet Baxter Black
Fri Jun 17, 2016 12:54 am by mountainmama
» An Insurrection Coming
Sat Apr 16, 2016 6:52 am by 12acrehome
» Patrice's Patch Garden Journal
Sat Apr 02, 2016 8:47 am by PATRICE IN IL
» lambs and ewes
Wed Mar 23, 2016 11:46 pm by Farmfresh
» Irish Cuisine Class/Demonstration Recipes
Mon Mar 07, 2016 6:13 am by PATRICE IN IL
» Prayer request for my dh's aunt
Fri Mar 04, 2016 8:55 pm by PATRICE IN IL
» How has your day been and what's for dinner...................
Mon Feb 29, 2016 5:43 am by PATRICE IN IL