This was a photo taken by my mother when John was a baby. All of us looked a little younger then. I don’t know about the galaxy far far away, but it was definitely a long tome ago.
Harper Lyn Easton
10 months ago
Friday, April 24, 2009
When There Was Only One
This was a photo taken by my mother when John was a baby. All of us looked a little younger then. I don’t know about the galaxy far far away, but it was definitely a long tome ago.Mom’s Beef Stroganoff
After the last recipe posting, I had a request for additional family recipes. This is Mom's Beef stroganoff recipe.
1 lb Sirloin steak cut in to small strips
½ cup flour
½ tsp seasoned salt
1/8 tsp black pepper
1/3 c butter or margarine
1 10½ oz can concentrated beef broth
1 soup can water
3 Tbs butter or margarine
½ lb fresh mushrooms cleaned and sliced
1 cup dairy sour cream
3 Tbs tomato paste
Coat meat strips evenly with a mixture of the flour, seasoned salt and pepper.
Heat 1/3 cup butter in a large heavy skillet. Add meat strips and remaining flour mixture. Brown on all sides over medium heat, turning occasionally. Add the broth + water, cover and simmer about 20 minutes.
Heat 3 Tbs butter in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender. Add mushrooms to meat and remove from heat.
Blending well after each addition, add a mixture of sour cream and tomato paste in small amounts. Return to heat. Continue cooking over low heat, stirring constantly, until thoroughly heated (do not boil).
Serve over egg noodles.
I do not have a photo of the stoganoff, but I think most of you know what it looks and tastes like. Instead of a photo of the food, I thought I would post a photo I found recently of when Mom and I were on a vacation without kids in May 1986 in Hawaii. This was 8 months before Sheri was born, so she was the first of our children to go to Hawaii. This is what we looked like 23 years ago:
1 lb Sirloin steak cut in to small strips
½ cup flour
½ tsp seasoned salt
1/8 tsp black pepper
1/3 c butter or margarine
1 10½ oz can concentrated beef broth
1 soup can water
3 Tbs butter or margarine
½ lb fresh mushrooms cleaned and sliced
1 cup dairy sour cream
3 Tbs tomato paste
Coat meat strips evenly with a mixture of the flour, seasoned salt and pepper.
Heat 1/3 cup butter in a large heavy skillet. Add meat strips and remaining flour mixture. Brown on all sides over medium heat, turning occasionally. Add the broth + water, cover and simmer about 20 minutes.
Heat 3 Tbs butter in a skillet over medium heat. Add mushrooms and cook until lightly browned and tender. Add mushrooms to meat and remove from heat.
Blending well after each addition, add a mixture of sour cream and tomato paste in small amounts. Return to heat. Continue cooking over low heat, stirring constantly, until thoroughly heated (do not boil).
Serve over egg noodles.
I do not have a photo of the stoganoff, but I think most of you know what it looks and tastes like. Instead of a photo of the food, I thought I would post a photo I found recently of when Mom and I were on a vacation without kids in May 1986 in Hawaii. This was 8 months before Sheri was born, so she was the first of our children to go to Hawaii. This is what we looked like 23 years ago:
Tuesday, April 14, 2009
Dad’s Lemon Basil Shrimp Recipe
Many rears ago I used to make lemon basil shrimp frequently. For some unknown reason we did not have it very often for quite a few years. In the last year or so, I have started making it again more frequently. Since the recipe was never written down, I decided to document the ingredients so I can still make it when I get too old to remember how. The following recipe is what I make for three of us and depending on how hungry we are, there may or may not be enough for a lunch of leftovers. I cook everything in the same frying pan.
Ingredients:
1 lb of shrimp (uncooked are best but precooked are OK too)
2 Tbs olive oil
Juice from 2 lemons (about 1/3 cup to 6 Tbs) Extra cannot hurt
1 tsp dried basil leaves.
8-16 oz mushrooms (optional, but highly recommended) Baby Portabella is best
2 Tbs butter or margarine
2 Tbs flour
1 cup heavy whipping cream
Wash and slice mushrooms and sauté in 1 Tbs olive oil in frying pan. Empty mushrooms and liquid into a bowl.
Wash and devein shrimp. Sometimes I leave the shrimp whole and sometimes I cut them in thirds. Leaving them whole is easier and makes some bites have lots of shrimp. Cutting them up makes it easier to get shrimp in every bite.
Sauté shrimp in 1 Tbs olive oil, lemon juice and basil until shrimp is done. This takes a few minutes and you can tell the shrimp is done when all of them have a pink color. Empty the shrimp and liquid into the bowl with the mushrooms.
Melt 2 Tbs butter or margarine in frying pan and add 2 Tbs flour. Stir until uniformly mixed. Add liquid from shrimp and mushrooms to the butter/flour mixture to make the sauce. Add 1 cup heavy cream to the sauce and simmer briefly until thickened. Add shrimp and mushrooms into the pan with the sauce and stir. Add salt and pepper to taste. It should look like this:
This can be served over rice or pasta. I think I like it better over pasta. We have used linguini and farfalle (bow tie pasta) and like either one. Most recently we had it over farfalle as shown in this photo.
For those that are not fans of shrimp, I would think that chicken could be used instead of shrimp, keeping everything else the same, with excellent results.
It tastes really good but is not recommended for those on a low fat diet. Since we do not know anyone on a low fat diet, I guess you can ignore that comment.
Ingredients:
1 lb of shrimp (uncooked are best but precooked are OK too)
2 Tbs olive oil
Juice from 2 lemons (about 1/3 cup to 6 Tbs) Extra cannot hurt
1 tsp dried basil leaves.
8-16 oz mushrooms (optional, but highly recommended) Baby Portabella is best
2 Tbs butter or margarine
2 Tbs flour
1 cup heavy whipping cream
Wash and slice mushrooms and sauté in 1 Tbs olive oil in frying pan. Empty mushrooms and liquid into a bowl.
Wash and devein shrimp. Sometimes I leave the shrimp whole and sometimes I cut them in thirds. Leaving them whole is easier and makes some bites have lots of shrimp. Cutting them up makes it easier to get shrimp in every bite.
Sauté shrimp in 1 Tbs olive oil, lemon juice and basil until shrimp is done. This takes a few minutes and you can tell the shrimp is done when all of them have a pink color. Empty the shrimp and liquid into the bowl with the mushrooms.
Melt 2 Tbs butter or margarine in frying pan and add 2 Tbs flour. Stir until uniformly mixed. Add liquid from shrimp and mushrooms to the butter/flour mixture to make the sauce. Add 1 cup heavy cream to the sauce and simmer briefly until thickened. Add shrimp and mushrooms into the pan with the sauce and stir. Add salt and pepper to taste. It should look like this:
This can be served over rice or pasta. I think I like it better over pasta. We have used linguini and farfalle (bow tie pasta) and like either one. Most recently we had it over farfalle as shown in this photo.
For those that are not fans of shrimp, I would think that chicken could be used instead of shrimp, keeping everything else the same, with excellent results.It tastes really good but is not recommended for those on a low fat diet. Since we do not know anyone on a low fat diet, I guess you can ignore that comment.
Monday, April 13, 2009
Follow Up to Downed trees
There were comments in my blog entry about the downed tree that we should get the wood from the tree for firewood. In another storm, another tree – a decorative pear tree- also went down. I talked to the tree owner and he was happy to have me remove all of the wood from both trees including removing the trunk of the first broken tree. On Saturday, I completed the tree removal by taking the trunk of the first tree down and cutting it up. I then brought home in the truck and added it to the pile with the top part of the tree and also the decorative pear tree.
In this photo the decorative pear tree limbs are on the right, and the first tree that broke in the storm is on the left next. For perspective, the wheelbarrow gives a reference for the size of the tree trunk sections. I could only get 3 or 4 of the larger diameter trunk pieces in the wheelbarrow at a time. There were about three pickup loads of firewood from the two trees that will make some nice fires next winter.
In this photo the decorative pear tree limbs are on the right, and the first tree that broke in the storm is on the left next. For perspective, the wheelbarrow gives a reference for the size of the tree trunk sections. I could only get 3 or 4 of the larger diameter trunk pieces in the wheelbarrow at a time. There were about three pickup loads of firewood from the two trees that will make some nice fires next winter.
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