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Рецепт Chicken Stroganoff with Pasta, the rant continues
by Katie Zeller

Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff. You may never go back to the traditional beef!

I stray from tradition again, using Greek yogurt rather than the sour cream. Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream.

Mon mari prefers not to eat pasta (easier to regulate his blood sugar with potatoes) and, when he does decide to eat pasta, he prefers spaghetti or fettuccine.

During the week he has potatoes along side his meat and vegetable. I either eat potatoes, make myself pasta or barley or skip a starch completely.

Sunday has always been the day for my food.

Sunday is the day I make soups or pastas or risottos and may or may not make a vegetable. Or, if I make a vegetable, it might be lentils or beans.

With the exception of the risotto, mon mari will happily pass on everything else.

I only make all my favorite comfort foods in winter… Mon mari does the summer cooking; then we eat his favorites on Sunday.

Chicken Stroganoff with Pasta

Total time: 30 minutes

Ingredients:

Instructions:

Cook pasta according to package directions.

Peel and vertically slice the onion into thick wedges.

Brush any dirt off the mushroom and slice – trimming off the tough stem ends.

Cut the chicken into bite-size pieces.

Put flour and paprika into a medium food bag – large enough to easily hold the chicken.

Mix the flour and paprika, then add the chicken. Shake to coat well.

Heat 1 tbs oil in large nonstick skillet and sauté onions for 5 minutes.

Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer.

Remove to a plate.

Heat remaining 1 tbs oil in same skillet. Add chicken and sauté until golden, 3 – 4 minutes.

Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 – 7 minutes.

Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick.

Remove from heat, add yogurt, mix thoroughly.

Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

My rant continues.

What’s with all the canning jars being used for everything under the sun but canning? (That’s bottling for you Europeans)

Don’t modern cooks know what they’re really for?

Why would I want to eat my soup, salad, cake, or the ever-present ‘Mac and Cheese’ out of a Mason jar?

Why would I want to drink my morning coffee, afternoon smoothie or evening wine out of a Mason jar?

To the best of my knowledge, food put in Mason jars does not taste any better than food not put in Mason jars.

I have pretty soup bowls, fun salad plates, lovely dessert plates, beautiful wine glasses….. Why would I want to eat out of a utilitarian Mason jar?

Besides, it’s not easy to eat out of a jar.

When I make pickles I use a Mason jar. But even then I serve them on a pickle plate.

Next – Bacon.

I just saw a recipe for Bacon and Chocolate Chip Cookies.

Why would you want to do that?

I love bacon, but it doesn’t need to, nor should it be added to every food I eat.

Is nothing sacred? Chocolate Chip Cookies? Bacon Brownies?

Bacon is high in fat and calories. Think about it people…. Do you really need to put bacon in your donuts?

For all of the people who wouldn’t dirty a saucepan with Campbell’s Cream of Mushroom Soup, now there is Progresso Mushroom Cooking Sauce.

Obviously, a newer, better, healthier, upscale, gourmet option.

The promotion was specifically geared towards ‘busy moms’ so I wasn’t eligible.

Shucky darn!

So I’m wondering…… Will these busy moms be smothering their local, organic, grass-fed beef raised in a healthy environment with a can of Progresso Cheese Cooking Sauce?

I believe I’m done now. Thank you for your understanding.

Last Updated on March 2, 2014