This afternoon we ran all our errands for the week. I had to go to 4 different grocery stores just to get the produce I needed for the week. For some reason it just didn't look very good anywhere today. Part of the problem might also be that I'm so darn picky, too! :-) I just don't like "fresh broccoli" that is limp and rubbery or "heads of cauliflower" the size of softballs! So, we made our rounds until I got what I wanted...or at least close to it! Tonight I made
Beef Stroganoff and served it over "yellow summer squash noodles". I used a regular vegetable peeler to make "thin ribbons of squash" and then quickly sauteed them in a nonstick skillet with a little olive oil, sea salt and black pepper for about 3 to 4 minutes. I used thinly sliced sirloin steak in my stroganoff. This recipe can easily be modified to make chicken stroganoff instead by simply substituting boneless chicken breasts for the steak and chicken stock in place of the beef stock. This time I made the stroganoff without using any almond flour or xanthum gum and used 1 tablespoon of cream cheese melted into the sauce to get the consistency I like. To thicken the sauce a little more, you can simply add additional cream cheese. Some people either don't like or want to use xanthum gum -- I don't have a problem using the tiny amount needed (only about 1/2 teaspoon). Either way, if you don't have it or want to use it, cream cheese does the job beautifully in this recipe. I snapped a couple photos below and there is a link to the recipe above. Enjoy!
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| Voila! |
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| BOOM! |
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| Beef Stroganoff over Yellow Squash Ribbon "Noodles" |
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