College Budget Stroganoff

Who'd of thunk a college kid would like mushrooms and leek in a dish?  Well, lucky us, our son does.  This recipe is originally from Germany where I grew up--sort of a poor man's version of beef stroganoff.  The first time I made it at home, the leftovers were gone by breakfast thanks to Jon.

This isn't your typical college kid's fare, but Jon has requested that I post this recipe so that when (and if) he ever begins cooking, he will have it waiting online!  After making the Pasta Bolognese, an Italian meat sauce, try this one which is a little more savory, earthy, and rustic in character.  

The key ingredient is using Knorr's Maggi Seasoning, easily found in the spice aisle or international section.  If you don't have it, don't skip trying the recipe--just get a bottle the next time you are at the store.  

Note:

I have reduced the fat by replacing 2 cups of heavy cream with milk / half-and-half, and by using ground sirloin.

Equipment:

Large 5-qt saucepan, for boiling egg noodles

Large 12" non-stick skillet

Wooden spoons

Tongs

Ingredients:

1 lb ground sirloin

1 lb mushrooms, cleaned and sliced

1 large leek, cleaned, quartered and drained (chopped leeks should sit in cold water for awhile)

2 Tbls olive oil

1 Tbls butter

2 beef bouillons (from Knorr)

2 cups milk (Whole Milk or 2%)

1 cup half & half 

Salt & pepper

3-4 dashes of Knorr's Maggi Seasoning

1/3 cup grated Parmesan 

Instructions:

1. Wash your hands.

2. Prepare all your veggies before heating things up.

3. Heat the olive oil and butter in the large non-stick skillet under MEDIUM-HIGH heat.

4. Add your mushrooms and turn heat to MEDIUM.  Cook until beginning to brown.

5. Add your leeks.  Cook until softened and slightly translucent.

6. Remove from skillet and set aside. Or, add the meat into the vegetables, and cook stirring frequently.

7. Once the meat is browned, sprinkle the DRY bouillon cubes over meat mixture.

8. Add 1 cup milk and 1 cup half & half.  Stir frequently and then let SIMMER on LOW heat.

9. Sauce should begin to thicken over 8-10 minutes.  Season to taste. If thickens too much, add milk.

10. Add 3-4 dashes of Maggi Seasoning and 1/3 cup of parmesan.

11. While the sauce is thickening, boil your pasta, preferably egg noodles.

12. If you don't have egg noodles, any other pasta will do!

No Fuss Waffles On The Run

Stumbled upon this brilliant and delicious recipe in the recent Cooking Light edition and added some variations for a great bite on your way to class.  Take advantage of seasonal fruits to make this recipe your own--for now enjoy the last of summer's fruits such as strawberries and peaches.

When fall arrives experiment with apples and pears.  

I'd suggest making the cream cheese spread and slicing the fruit the night before (unless you are using bananas) so that nothing's left to do on your way out the door except assemble the goods.  Think outside the box and be creative.  Oh...and make one for your roommate.

Note: I have pictured a variation for those who love peanut butter, honey and banana.  

Equipment:

Small mixing bowl

Knife

Toaster oven or regular oven

Ingredients:

Whole wheat frozen waffles

4 oz of 1/3-Reduced fat cream cheese

1 tsp of cinnamon 

1 Tbls of brown sugar (optional in my opinion)

Sliced strawberries

Instructions:

1. Wash your hands and the strawberries or whatever fruit you are using.

2. Combine the cream cheese, cinnamon, and sugar with a fork.

3. Toast your waffles.

4. Once waffles are golden brown, spread your cream cheese mixture onto two warm waffles.

5. Add your fruit and top with the second waffle.  Waffle sandwich to-go is done.

For the PB-Banana Combo:

1. Combine 2-3 Tbls of peanut butter with 1-2 tsp of honey.

2. Spread onto waffles as above and layer your banana slices on top.

3. Easy Breezy!

If you are sitting down for breakfast, leave it open-faced and combine with syrup and take your time.