Stroganoff Meatballs

Stroganoff Meatballs
Print Recipe
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Stroganoff Meatballs
Print Recipe
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Ingredients
Beef Meatballs
Stroganoff Sauce
Servings: people
Instructions
Beef Meatballs
  1. Preheat oven to 425°F.
  2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
  3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
Stroganoff Sauce
  1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
  2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
  3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
Recipe Notes

-It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

-Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

 

Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

      Slow Cooker Lentil and Ham Soup


      Slow Cooker Lentil and Ham Soup
      Print Recipe
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Slow Cooker Lentil and Ham Soup
        Print Recipe
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Ingredients
          Servings: cups
          Instructions
          1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
          2. Cut excess ham away from bone and save for later.
          3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
          4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
          5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
          Recipe Notes
          • a smoked pork hock will work in place of a meaty ham bone.
          • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

          Chilled Corn and Crab Soup


          Chilled Corn and Crab Soup
          Print Recipe
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Chilled Corn and Crab Soup
            Print Recipe
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Ingredients
              Corn Soup
              Crab Salad
              Servings: cups
              Instructions
              Corn Soup
              1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
              2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
              3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
              Crab Salad
              1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
              Recipe Notes

              Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

              Zesty White Bean and Tuna Lettuce Wraps


              Zesty White Bean and Tuna Lettuce Wraps
              Print Recipe
                Servings Prep Time
                2-3 people 20 minutes
                Servings Prep Time
                2-3 people 20 minutes
                Zesty White Bean and Tuna Lettuce Wraps
                Print Recipe
                  Servings Prep Time
                  2-3 people 20 minutes
                  Servings Prep Time
                  2-3 people 20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
                  2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
                  Recipe Notes

                  Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

                  Recipe yields a generous 2 cups of tuna and bean salad.