I’ve started working out 4 mornings a week for the last 8 weeks. This schedule has made my already frantic schedule even worse. I keep telling myself I’m healthier for it but I’m not sure that is true. I haven’t drawn or painted much, (this is a real problem for me), blogged or cruised the net for recipes. Is a swimsuit body at the age of 48 worth giving up all this? I’m not sure.
Anyway I’ve assembled some of my favorite recipes sites, not all just some. I’ve also added a recipe at the end that I just tried. Yummy!!! Even the homeboys came back for seconds.
There are tons and I mean literally tons of recipe websites out there today. So, in the interest of keeping my friends in the know I’ve done what any good librarian would do. I’ve searched out a few. I’m just looking out for all of you.
My all time favorite:
You have got to try their teriyaki sauce recipe. OMG! Words escape me! If this stuff was any better it would be illegal. Someone give me a straw. Quick!
It seems like all the major food manufactures have a recipe site. I use these to get ideas. Since I don’t use many, make that almost no prepackaged foods I do some substituting with recipes from these sites. Isn’t substituting a creative endeavor? You would think that this would satisfy my creative streak. Alas, it has not.
We can’t forget blogs. I love blogs. Can you tell?
Here is the most recent addition to the ole recipe binder.
Creamy-Dijon Steak Strips
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, mined
1 tablespoon margarine or butter
1 ¼ cups fat-free half and half
¾ cup vegetable broth or reduced-sodium beef broth
3 tablespoons all-purpose flour
1 package (8oz) Morningstar Farms Meal Starters Veggie Steak Strips
2 cups hot cooked spinach fettuccine
In large nonstick frypan cook mushrooms, onion and garlic in margarine or butter until tender. In small bowl whisk together half-and-half, broth, mustard and flour. Stir into onion mixture. Cook and stir over medium heat until boiling.
Stir in Morningstar Farms Meal Starters Veggie Steak Strips. Cook and stir until heated through. Serve over fettuccine. Sprinkle with parsley.
Now for the substitutions, remember cooking is a creative outlet for me. And, of course, I can never leave well enough alone.
- Mushrooms: I didn’t have mushrooms in the house. Sad isn’t it. So I used zucchini.
- Onions: I had three pepper & onion blend. This is in the frozen food section of the grocery store. If you don’t keep this in your freezer then stop everything and go get some. It is a life saver.
- Half & half: Didn’t have any of this either. What I did have was heavy cream and non-fat milk. Mixed that up instead.
- Beef broth: Never use the stuff. It’s the whole vegetarian thing but I won’t feel bad if you do. I won’t even lecture.
- Veggie Steak Strips: JR & the homeboy won’t touch the stuff. I spooned out some of the sauce for myself then tossed in some of those baby shrimp.
- Spinach fettuccine: Didn’t have any of this either. What I did have is some already made up Orzo pasta from the dinner the night before. Clever huh! Worked out great.
Ok, so that takes care of the substitutions that I made. I’m sure you are all much more resourceful than I am. Anyone out there try to make zucchini pasta yet?