Lena's spot on the interwebs

Category Archives: Pasta

Kevin’s InstantPot Pot Roast/Stroganoff/Stew-Thing-Dinner

You can go a couple different directions with this recipe, depending on how long you simmer it for at the end. The longer the simmer, the saucier and less soupy it will be. It’s a matter of preference though. It’s pretty wonderful either way.

Ingredients:

  1. A good-sized London broil (or any inexpensive cut of meat, really)
  2. Olive oil
  3. Flour (I use fine-milled almond flour.)
  4. ½ cup of red wine
  5. 2 cups of broth (I like chicken, but go where your heart takes you. It is a beef dish.)
  6. Soy sauce to taste
  7. 1 large onion, sliced thin
  8. 24 oz sliced mushrooms
  9. 16 oz of sour cream
  10. Noodles or rice or other grains or whatever you like to put stuff like this on

Destructions:

  1. Cube your London broil into 1-1½” pieces.
  2. In a large bowl, coat your beef with a liberal amount of flour.
  3. In olive oil, “Sauté” the meat on high until browned. (No pressure lid needed.)
  4. Add red wine, broth, and a minimal amount of soy sauce, (you’ll add more later) and with the lid, and “Stew” on high (45 minutes).
  5. Vent, and remove the pressure lid.
  6. Add onion and mushrooms and “Sauté” on high for about 30 minutes, until your veggies go soft. (OPTION: “Sauté” on low another 30 minutes or so to thicken the sauce. You can skip this if your wife comes home early.)
  7. Turn off the heat and let the boiling stop. When it does, stir in your sour cream and soy sauce to taste. As always with salt, go slow and keep adding in smallish amounts until you get it right. You can’t take it back out. This is also a good time to make your noodles or grains or whatever.
  8. Put the sauce on the noodles and put it in your face!

Not Granddad’s Stroganoff

This recipe must begin with an apology. My dear, departed Granddad made the best stroganoff ever… until now. My poor sister will likely never forgive me for this, but I gotta be true. Sorry, Sisterita. The upside is that this recipe is super-easy to make, and pretty forgiving of substitutions, so have some fun with… Continue Reading

Lena’s Lasagna

This is the lasagna you make for people who don’t like traditional lasagna. It’s a departure, but great and easy to make. I’ve probably made it 100 times and it’s always been a hit, even with my friends who “don’t like lasagne”. 1.5 pounds of ground meat (we use turkey or buffalo or a combination)… Continue Reading

Fettucine Walnut Alfredo

1 cup of walnuts (or 1/4 pinenuts and 3/4 cup of walnuts) Two small cloves of garlic 1-2 tablespoons of fresh parsley (or basil) Salt to taste 2 tablespoon olive oil 1/4 – 1/2 cup hot water Place nuts into food processor with garlic until it’s chopped well Add parsley, salt, and olive oil Process again… Continue Reading

Nanney’s Crockpot Stroganoff

This was Kevin’s granddad’s recipe as shared by sisser Kristy. 2 lbs. ground beef (or turkey) 4 onions, chopped 2 cloves of garlic, minced 2 cans of sliced mushrooms, drained 2 1/2 tsp. salt 1/4 tsp. pepper 1 cup bouillon 3 tblsp. tomato paste 1 1/2 cups sour cream mixed with 4 tblsp. flour 1/3… Continue Reading

Pasta with Chicken Mushroom Cream Sauce

1 (16 ounce) package bow tie pasta 1 tablespoon butter Minced garlic to taste (1 – 5 cloves) 4 boneless, skinless chicken breast halves, diced 1/2 cup onion, diced 1 package of fresh sliced baby portabella mushrooms (or button) 1 cup heavy cream salt to taste 1 tablespoon coarsely ground black pepper 1 small can… Continue Reading