Winter comfort food

This is one of my favorite winter foods.  It smells so good simmering on the stove and it really warms you up on a cold night.  I had some in the freezer as I had made with leftover tenderloin from Christmas.  It freezes really well.

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 2 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.  (French bread or a roll to dip in the sauce is a nice touch!)

saucy sirloin

Saucy tenderloin

We had some leftover tenderloin from the party and the weather has turned cool.  Great combination to make saucy sirloin with the leftover tenderloin.

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice, with perhaps a roll or some french bread to dip in the sauce.

Freezer friendly

I have to go out of town for a few days.  Nobody in my house is very excited about this.  The bright side for them is that they won’t starve in my absence.  In fact, my husband has a choice of some different things that are in the freezer.  Here are a few of our favorite freezer friendly, make ahead meals. that let you take a night off or make sure that your household never goes hungry.  Other ideas on blog that you can search for include any lasagna (chicken pesto, seafood, etc.), most chilis and soups and most stuffed chicken breasts.  Stay warm!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

Mushroom Lasagna

  • 2 Tb butter
  • 2 TB olive oil
  • 2 shallots, minced
  • 2 pounds assorted mushrooms (I used cremini, shiitake and oyster but use whatever you like), cleaned and sliced
  • 1 package dried Porcini mushrooms (optional)
  • 1/2 cup chicken stock (optional)
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1 package lasagna noodles
  • 1/2 lb Fontina cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese

In a heavy skillet, melt butter and olive oil.  Saute shallot until soft.  Add mushrooms and cook stirring occasionally about 15 minutes.  Add wine and cook an additional minute.

Meanwhile, in a saucepan, bring chicken stock to a boil.   Add dried porcini mushrooms and boil 5 minutes.  Strain through cheesecloth or a coffee filter, reserving stock.  Rinse mushrooms and add to mushrooms in skillet with reserved stock.

Add milk and half and half to mushroom mixture and simmer about 5 minutes.

Cook lasagna noodles according to package directions.  Drain and rinse with cold water to stop cooking.

Butter a 9 x 13 pan and spread with 1 layer of lasagna noodles.  Top with half of the mushroom mixture and half of the cheeses.  Add another layer of lasagna noodles and remaining mushrooms and cheese.  Top with lasagna noodles.  (I dotted the top with butter and additional Parmesan cheese but next time I would brush with melted butter and/or olive oil to keep from getting too crisp.)

Bake at 350 for 15 minutes covered with aluminum foil and then 15 minutes uncovered.  Serve hot.

Chicken and Eggplant Casserole

I got this recipe from my cousin’s wife many years ago.  It was served when my cousin’s daughter was baptized and I immediately begged for the recipe.  It is not low calorie but it is delicious.  It is one of those things where the prep time to cook all of the eggplant and chicken is significant but it is all done ahead of time so it is great for a buffet.  Once again, everybody loved it and the leftovers freeze well.  I made a double batch of this and the shell recipe above is doubled.  We had leftover of both but we were into the second casserole dish of each.

  • 1 eggplan, skinned and sliced thin
  • 1 lb chicken scallopini or cutlets
  • 2 eggs, beaten
  • 1/2 cup flour (you may need more)
  • 1/4 cup Romano cheese grated
  • 1/3 cup olive oil
  • 1 qt prepared tomato sauce (I used Graul’s fresh spaghetti sauce and marinara sauce mixed together)
  • olive oil
  • 1 lb mozzarella cheese, sliced
  • 3 Italian meatballs crushed (I bought at Trinacria)

Salt sliced eggplant and stack between layers of paper towels with a weight on top (I use a heavy cookbook).  Leave for 2 – 5 hours and then pat dry.  Dip eggplant in beaten egg and then flour.  Heat olive oil and fry eggplant until golden brown (remove to drain on paper towels as you go.)  Repeat process with chicken.

Place a thin layer of tomato sauce in the bottom of a casserole dish.  Cover with eggplant.  Sprinkle with Romano cheese and then cover with slices of mozzarella.  Top with crushed meatballs, more sauce and a layer of chicken.  Add more sauce, then eggplant Romano and mozzarella.  Bake 30 minutes at 375.

Two winter favorites

We had a slight deviation in the menu plan this week.  We had taken dinner to my dad on Saturday and he requested beef tenderloin.  We had some leftover so Keith requested Saucy sirloin.  We ended up having that last night to use up the beef and moved the caramelized onion meatball pizza to tonight.  Here are both recipes:

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.  This freezes well and is also a good make ahead meal.

Caramelized onion meatball mushroom pizza

  • 1 thin crust Boboli pizza shell
  • 3 TB tomato sauce
  • 1 package mushrooms, stemmed, cleaned and sliced
  • 1 cup shredded Mozzarella cheese
  • 1/2 package Aidell’s caramelized onion chicken meatballs thinly sliced

Preheat oven to 450.  Top pizza shell with tomato sauce and then pile on mushrooms.  Top with cheese and meatball slices.  Bake on a pizza stone for 10 minutes.  Serve.

Leftovers

We had a little bit of tenderloin left over from Christmas Eve dinner.  Keith enjoyed a tenderloin sandwich one day but then announced that he would like something different with the remainder.  He suggested Saucy Sirloin, which is one of my favorites.  If you don’t have leftover tenderloin you can use tenderloin tips or cubes of sirloin.  This is such a good dinner when the weather gets cold – one of those dishes that really warms you.  Serve with bread for dipping in the sauce.  This is also a great make ahead dish – I made it on Sunday and froze it for a quick reheat tonight.

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

Saucy sirloin

Saucy sirloin

Adapting continued

I just updated my post for last night about adapting the warm mushroom salad.  I made a few adjustments to tonight’s meal as well.  I had leftover tenderloin from entertaining Keith’s sister and her family on Friday.  I love to make saucy sirloin when it is cold and it is bitter here tonight.  Here is how I usually make saucy sirloin:

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

The difference tonight was that the beef was already cooked.  I wanted the thickening that comes from the flour and mustard but didn’t need to brown the beef.  I started with the olive oil and butter and then added the garlic, scallions, mushrooms and Worcestershire sauce.  Then I added about 1 TB of flour and 1/2 tsp of dry mustard to thicken.  I followed that with the wine and consomme and then added the cooked beef.  It was delicious over rice and quite the thing to thaw us out!  Great cold weather recipe!

Saucy sirloin

We went out to dinner with Samantha on Friday.  We took her to the Capital Grille since they were still serving the Marconi’s chopped salad.  (Marconi’s was a wonderful Baltimore restaurant that closed several years ago.  It was my favorite and I adored their chopped Italian salad.)  She felt very grown up and as always when you go to a steakhouse, the beef is absolutely perfect.  It is also big – I brought home some of my filet.  Last night I made Thai curry with shrimp and we had leftover rice.  This morning I was thinking about what to have for dinner and inspiration struck – saucy sirloin with the leftover filet over the leftover rice.  Efficient and delicious!

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

Wintry dinner

This is a wonderfully simple variation on beef stew.  It is great in winter – the smell even makes you feel warmer.  I use tenderloin tips, the scraps from trimmed tenderloin that you can usually find in the meat department but you can use any beef cubes.  Serve with rice to soak up the sauce and if you like, some crunchy French bread.  (This would be a good dish for those nights when everyone has a different schedule – just keep it simmering on low heat on the back of the stove.  If you have leftovers, you can freeze them.)

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

Saucy Sirloin

This recipe came from our church cookbook many years ago and my mom still makes it regularly.  It is a great cold weather dinner – makes you feel warm down to your toes!  I use tenderloin tips, the scraps from trimmed tenderloin that you can usually find in the meat department but you can use any beef cubes.  You’ll definitely want it over rice to sop up all of the juice and if you can manage the calories, treat yourself to a piece of french bread to dip in the sauce.  (This would be a good dish for those nights when everyone has a different schedule – just keep it simmering on low heat on the back of the stove.  If you have leftovers, you can freeze them.)

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.