For the Love of the Stove

I'd say this one was a hit.  Be sure to serve a loaf of bread on the side because the sauce is delicious and you'll want to mop it up with the bread.  I almost ate the leftovers for breakfast, but held out.  Usually when I get home from work I wait a while before I eat, but not when I had this waiting in the fridge for me.  I let the dog out and then ate immediately.  I couldn't help it. 

I went with their suggestion and made a tomato salad for the side - this I could eat by the bowlful.  It will be a summer staple for sure.  

Cuisine at Home
Makes 6 cups of stroganoff and noodles.
Total time: 25 minutes 

Ingredients
1/2 lb dry wide egg noodles
1/2 lb kielbasa, sliced
1/2 lb button mushrooms, quartered (I used pre-sliced mushrooms to save time)
1 1/2 lb chicken tenders (or strips of breast meat)
1/2 t each cayenne, paprika, black pepper, kosher salt, dried basil leaves, dried thyme leaves, and dried oregano leaves
2 T all-purpose flour
1 T tomato paste 
2 t garlic, minced
1/2 c dry sherry
3/4 c chicken broth
1 T Worcestershire sauce
1/2 c sour cream
Sliced scallions

Directions
1) Bring a large pot of salted water to a boil for the noodles.  Cook noodles according to package directions, drain and set aside.
2) Saute kielbasa and mushrooms in 2 T oil in a large saute pan over medium-high heat until browned, 5 minutes.  Transfer to a bowl; set aside.
3) Combine chicken with seasonings, tossing to coat, then dust with flour.  
4) Saute chicken in same saute pan in 2 T oil over medium-high heat until nearly cooked through, about 5 minutes.  
5) Push chicken to one side of pan.  Add tomato paste and garlic; saute for 1 minute.
6) Deglaze with sherry, simmer until nearly evaporated, then add broth, Worcestershire, and reserved kielbasa-mushroom mixture.  Bring to a simmer and reduce by half, about 5 minutes.  
7) Off heat, stir in sour cream.  Serve stroganoff over prepared egg noodles and garnish with scallions.  


Nutrition:  Per 1 1/2 c: 743 calories, 32 g total fat, 52g carbs, 1112 mg sodium, 2 g fiber, 58 g protein


Tomato Salad
Makes 2 cups
Total time: 10 minutes


Ingredients
2 T fresh lemon juice
1 T honey
1/2 t Dijon mustard
1/4 t kosher salt
2 T olive oil
2 c tomatoes, choped
Salt and pepper to taste
Chopped fresh parsley


Directions
1) Combine lemon juice, honey, mustard, and salt in a bowl, then whisk in oil until emulsified. 
2) Place tomatoes in a second bowl and sprinkle with salt and pepper.  
3) Drizzle dressing over tomatoes; garnish with parsley


Nutrition: 1/2 c: 94 calories, 7g total fat, 8g carbs, 133 mg sodium, 1g fiber, 1g protein