Friends with Recipes/ mushroom/ Uncategorized

Friends with Recipes: Mushroom Stroganoff

I’m back with my first “Friends with Recipes” post in ages! This is the series where we ask you the reader to share your favourite go-to recipe with us. We’ve had everything from fish cakes to chicken enchiladas and all sorts of other great recipes in between. Please write me at bethie@hungermama.com if you have a recipe you would like to share!

Today’s recipe is from blogger and fellow meal planner Charlotte of Baking Betsy. She has shared a beautiful mushroom stroganoff with us that looks absolutely delicious! I hope you enjoy it!

Bethie xx
 


Mushroom Stroganoff:
by Charlotte Coneybeer

Stroganoff is traditionally a winter dish, but this recipe is so quick to make that it doesn’t seem right to just keep this dish for the colder months! The addition of watercress adds a freshness that makes everything less heavy than it could be making it great year-round.

Mushroom Stroganoff

Print Recipe
Serves: 4

Ingredients

  • 2 small onions, finely diced
  • 1 tsp of thyme leaves
  • 1/2 sprig of rosemary (strip the leaves off the stem and chop finely)
  • 3 cloves of garlic, crushed
  • 1tsp sweet smoked paprika
  • punnet of mushrooms (chestnut are nice, but you can use anything really)
  • 400ml (1.5 cups) chicken or vegetable stock
  • big handful of spinach or kale, chopped
  • bunch of watercress
  • 2tbls sour cream (or Greek yoghurt)

Instructions

1

Get a heavy based pan on a high heat and add a glug of oil.

2

Once hot, add the onions, turn the heat down to a med/low heat and cook until the onions start turning translucent.

3

Add the thyme and rosemary and keep cooking until the onions are soft.

4

Add the garlic and paprika and give it all a really good stir.

5

Add the mushrooms and stir again.

6

Add the stock and bump the heat up a bit so that the stock can simmer away.

7

Cook for about 15 minutes. (while this is happening cook anything that's going to go with the stroganoff. I really like quinoa with this).

8

Add the spinach and watercress and cook for another minute.

9

Turn the heat off and add the sour cream.

10

Eat!

Notes

You can also freeze this, but if you do, don't add the sour cream.


I can’t wait to give this a try. I always loved the beef stroganoff that my grandma made when I was growing up (served over egg noodles, of course!), but not being a big meat eater now, this is definitely a better fit.

Thank you so much, Charlotte!

 

beef/ one-pot meal/ pasta

One-Pot Chili Pasta

Happy Wednesday! We are currently in the middle of our second week of half term (last week was one kid, and this week is the other) so things have been a bit crazy. The good news is that we have had warmer weather this week than we have had in ages! We’ve been skipping our jackets, wearing shoes without socks, and playing in the park. It has been brilliant!

Despite the warmer weather, we’re still not quite out of the winter woods and it is still nice to settle in to a cosy dinner in the evenings. This recipe is perfect for that!

I made a few adjustments to the original (less meat and cheese, more pasta and veg) and it was still easy, yummy, and nutritious. Everything I want in a recipe. 😀 I will definitely make this again soon!

One-pot Chili Mac & Cheese

Print Recipe
Serves: 5 Cooking Time: 30 min

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced or grated
  • 250 g beef mince
  • 3 frozen spinach cubes* or three handfuls of fresh spinach
  • 1000ml (4 cups) beef broth
  • 2 400g (11oz) cans diced tomatoes
  • 2 cans kidney beans
  • 1 teaspoon chili powder (add more for adults later if desired)
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 500g (17.5 oz) pasta (something small: macaroni, elbow, orecchiette, etc)
  • garnish: cheddar cheese

Instructions

1

Heat olive oil in a large pot or Dutch Oven over medium heat.

2

Once olive oil is hot, add onion, garlic, and beef until cooked through.

3

Stir in tomatoes, beans, broth, chili powder, cumin, and salt to taste.

4

Bring to a simmer and stir in pasta.

5

Bring to a boil then reduce heat and simmer until pasta is cooked through.

6

Once ready, add the frozen or fresh spinach and stir until melted/wilted.

7

Garnish with grated cheese.

Notes

This is super soupy at first, but as the pasta absorbs water it will thicken up. Keep simmering until it reaches the consistency seen below.

*I used these.

I realise this isn’t the most beautiful looking meal, but trust me on this one! It is worth a try!

weekly meal plan

Meal Plan #45

 

I have started a new Hungermama newsletter and would LOVE for you to join. The newsletter will only come out once a month and will include round ups of the best family-friendly recipes from various food blogs, tips and tricks for getting your kids to eat well, and lots of behind the scenes thoughts and pics. We’ll also be featuring Q & A’s from YOU the readers on what you feed your families, links to your favourite recipes, and insights into your most used items/products in your kitchen! We would love for you to join in the fun! Just enter your email address below and we’re good to go. (We promise not to spam you or sell your address!)

baking/ bread/ sourdough/ thisishowwedoit

This is How We Do It: Sourdough Starter

By Kate Davies

I’ve been baking lots of bread at home lately. My current favorite recipe calls for a natural starter (also known as sourdough, or leaven), which sounded daunting until I actually tried it. If you can stir flour and water together, you’ve got this. It takes about 5 minutes per day to get your starter up and running, and once it’s alive and bubbling it takes about 5 minutes each week to maintain. If you’re like me, you might feel a sense of ownership and attachment; after all, this is your unique bread starter, cultivated from your environment and brought to life with your care. The longer your maintain your starter, the more strength and flavor it will develop.

Continue Reading…

prawn/ risotto/ shrimp

Easy Prawn and Broccoli Risotto

The Silver Spoon is well known as the Italian cookbook bible. Though I am generally too lazy of a cook to put in enough effort to cook from it, I do love looking through it for inspiration (and every now and then my husband cooks from it for me!). Needless to say, my interest was piqued when I learned they had come out with The Silver Spoon for children. Flipping through, I saw that the recipes were all super easy, yet still very high quality. It was no coincidence that Charlotte received it from my parents as a Christmas gift this year. 😀

As I’ve written before, I love having my daughter Charlotte (6) help me plan our meals for the week. She ends up more excited about dinner when it is one she has specifically requested and therefore ends up eating more. I had her look through this cookbook to pick dinner for one evening and she chose the risotto from page 60. (She had previously helped make the “Baked Macaroni with Parmesan” and “Orange Cake” which were both big hits.)

The original recipe was just for a basic risotto, so we decided to dress it up with some prawns (shrimp) and broccoli and it was SO yummy! (It also called for saffron, but as we were out I used smoked paprika instead and it definitely worked.) The recipe is a bit much for a six-year-old to do on her own, but Charlotte was able to help grate cheese, do some measuring, and a bit of stirring. She also read all the directions to me which we both enjoyed. What we ended up with was an easy and yummy one pot dinner that we will definitely make again!

Easy Shrimp and Broccoli Risotto

Print Recipe
Serves: 4 Cooking Time: 30 min

Ingredients

  • 40-50g parmesan cheese, grated
  • 1.2-1.4 litres of chicken or veg stock
  • 1 onion, chopped
  • 20 g unsalted butter
  • 1 tablespoon olive oil
  • 350 g risotto rice
  • 1/2 tablespoon smoked paprika
  • prawns (frozen or fresh)
  • small head of broccoli, chopped

Instructions

1

melt the butter with the oil over medium heat in a large pot

2

sauté chopped onion for ten minutes or until soft (stir regularly)

3

stir in smoked paprika

4

I added my broccoli and frozen prawns at this point. If you are worried about over cooking them, you can cook them separately and add them later in the process.

5

add the rice to the pan and stir until thoroughly coated

6

add a few ladles full of stock and stir continuously until the liquid has been absorbed

7

continue to add stock in this way until all the liquid has been absorbed and the rice is cooked (this will take 18-20 minutes of continuous stirring, but you should start testing the rice after 10-15 min). When finished, the rice will be soft, but still have a bite to it.

8

lower the heat and stir in the parmesan cheese

9

serve immediately

cocktails/ tipple

Spritz for a Crowd

By Kate Davies

It may only be Wednesday, but that doesn’t mean we can’t already be thinking about Friday! This is also a great recipe to stick in your pocket for Valentine’s Day. <3

Meet the Spritz, a festive, quaffable winner of a cocktail that is the essence of easygoing and stylish. In Italy, the Spritz has seen a surge in popularity during the last decade, and it’s catching on among cocktail lovers everywhere. Low in alcohol, refreshing and colorful, the Spritz is a basic combination of ingredients that lends itself to exploration and experimentation. Aperitivo (plural Aperitivi) and Amaro (Amari) are two of the terms used to describe the many bittersweet liqueurs that form the foundation of Spritz, along with fizz and a bit of citrus.

We have found that some Spritz style cocktails lend themselves well to big batches, which can be prepared in advance and kept at the ready when your guests need a refill. Low-alcohol batch cocktails are a great choice for big gatherings, where guests can help themselves without over-indulging. When the weather is warm, it’s lovely to have a pitcher or a punchbowl of something colorful and refreshing to pour over ice and top off with bubbs. Here’s what we’ve learned after extensive, delicious recipe testing.

Aperitivo style liqueurs such as Aperol, Campari, and Cappelletti (or Amari like Cynar and Amaro Nonino) have complex, nuanced flavors along the spectrum between bitter and bitter-sweet. Don’t let that turn you off; paired with prosecco and fruit juice these liqueurs can make incredibly refreshing cocktails. We love fresh grapefruit and blood orange juices, in addition to the typical lemon and orange. Fresh citrus gives drinks a tart, refreshing quality without being too sweet.

When you choose your fizzy component, try to keep it simple. Good-quality prosecco (you don’t need top quality, just avoid the cheaper stuff) or club soda have a clean, crisp quality that allows your other ingredients to shine.

Once you’ve gathered your ingredients, you can combine the Aperitivo and fresh citrus in equal parts to form the basis of your Spritz. Grab some bottles of bubbles, and you’re ready to party! I’ve shared a recipe for our favorite Spritz to give you an idea, but much of the fun can be found in trying different combinations and discovering something new.

Seattle Spritz

Print Recipe
Serves: 1 Cooking Time: n/a

Ingredients

  • Rocks glass filled with ice
  • 1 oz Cappelletti
  • 1 oz fresh squeezed orange juice (Cara Cara if you can)
  • Prosecco to the brim
  • Half an orange slice

Instructions

1

Combine the Cappelletti and orange juice in equal parts.

2

Add 2 oz of the mix to a rocks glass with ice

3

Top with Prosecco

4

Garnish with half an orange slice

If you’d like to dive into the world of Amaro, here are some fantastic resources to guide you:

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Leslie Parizeau and Talia Baiocchi

weekly meal plan

Meal Plan #43

Last week I realised quite late on Thursday night that I didn’t have what I needed to make dinner. I had ordered a butternut squash on my online shop for this recipe, and it ended up being no where near the size I needed to feed the five of us. I had nothing in the freezer that would be easy, and didn’t even have any tinned soup in the cupboard. I ended up ordering some (delicious) Indian food, but I felt totally defeated by it all.

The panic of realising it was dinner time and I had no dinner reminded of another reason why I meal plan: it makes me feel in charge, prepared, and ultimately, more calm. As someone who has always struggled with anxiety, anything I can do during my week to feel organised and prepared will never go unappreciated. The thought of facing another weeknight with blank eyes is too much for me, so PLEASE share your cupboard meals with me in the comments below! What do you make when you have nothing else planned and no real groceries in the house?

Continue Reading…

Instagram basics

Instagram 101: the basics

There is no rulebook on how to be a good instagrammer. To make things even more ambiguous, instagrammers rarely share what they are doing behind the scenes to create their successful accounts. You can tell their photos look good, but you don’t know why. Well, here’s a peek behind the curtain into what they are doing! This is the first in my series of Instagram secrets that I am calling “Instagram 101”.

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baking/ pie/ thisishowwedoit

This is How We Do It: Flaky Pie Dough

By Kate Davies

Pie evokes some strong feelings for many of us. Whether it conjures memories of summer fruit, christmas dinners, or childhood happiness, pie can pack a lot of emotional punch. When a gorgeous pie comes to the table, everyone is anxious for that first bite. How often have you taken that bite, only to be disappointed by soggy or tough crust? Too often, this is the weak link. A dull, chewy crust can be a frustrating distraction, especially when your recipe turned out perfectly last time! There are some variables that are typically to blame, and these are easy to minimize with a few good habits. Continue Reading…