Mushroom Stroganoff #SundaySupper

This week at Sunday Supper is taking a look back at some very retro recipes. Some of us have decided to share the dish as we remember it while the rest of us have decided to give the dish a little make-over. I had to really stop and think about this one, wondering what I would consider a retro recipe? The first one that came to mind was a tuna noodle casserole but I had already done that before. I really wanted it to be a dish that I could remember eating as a kid, but one that I hadn’t already made before. My mom didn’t have too many recipes that she made when I was growing up, tending to alternate between only a few ones she was comfortable making. And I thought at first that I had shared them all. But then it hit me, stroganoff!

I am not sure how I forgot about this one because it was such a classic dish that she made. While her recipe was a basic one it had the depth of a much more complicated dish. She always served it classically over egg noodles. Even though I do love my mom’s recipe I decided to go a different route. Since we are going meat-free this month and since we love mushrooms I thought why not make a mushroom stroganoff.

And let me just say not only was this a fantastic choice but this meal is so simple to put together that it is going to a staple simple week day. I am excited to share this make over of a retro dish and don’t forget to check out the list of fabulous recipes from the rest of the Sunday Supper team.

Mushroom Stroganoff

2 tsp olive oil
1 onion , finely chopped
1 Tbsp paprika
2 garlic cloves , crushed
300g (10oz) mushrooms , chopped
150ml (2/3 c.) low-sodium vegetable stock
1 Tbsp Worcestershire sauce , or vegetarian alternative
3 Tbsp half-fat soured cream
small bunch parsley , roughly chopped
250g (1 c.) cooked rice
recipe adapted from BBC GoodFood

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Happy New Year! Enjoy a bowl of Chicken Tortilla Soup with some exciting news *Review*

Happy New Year everyone! I can’t believe another year has gone by so quickly. I am so excited for 2013 and all it has in store for me and Small Wallet, Big Appetite. This year I will begin content writing for a great parenting blog Mama.Mommy.Mom and I am so excited to join the team. I will also be undertaking another adventure that I want to share with you.

Let me start off by saying as a blogger one of the perks is that sometimes companies as your to review their products. This can be great for me and you the reader because it can introduce us to new products and items. I am very picky about what I do review and I try to make sure that the products fit with Small Wallet, Big Appetite. So when HooRag contacted me and asked me to review their tubular bandana my first thought was, this won’t fit. But I have big news for 2013 and it will involve having to wear something to keep my hair within health and safety guidelines so I thought this would be a fun way to announce it. First of all HooRag tubular bandanas are really cute and can be a simple way to keep your hair out of your face and gulp…food. I am not like my sisters in the way they can take things like a simple piece of fabric and somehow tie it up into their hair and have it look fabulous. I am what I call hair ignorant, my hair is either straight or in a pony tail, not very cute. So I had a lot of fun playing around with my new HooRag and trying out the different ways to do it.

So now the question is how does this tie into my news?

Have you guessed it?

Well I am finally taking a leap of faith and doing something I have only dreamed of. 2013 is going to be the year that I open a food stand in the market and hopefully that will one day lead to opening my own restaurant. My stall will serve Mexican Food, yes I am going to help teach Newbury what California Mexican food should taste like. i.e. it should NOT taste like those Old El Paso mixes.

Eek! I am both excited and terrified. I have never done anything like this before and there are so many things I need to do, including getting my food and safety certificate. And I have to say I am happy to know I can wear my cute HooRag instead of a hair net.

So in celebration of my news I thought I would share a dish I have been working on, Tortilla Soup. Tortilla Soup is one of those soups where everyone has their own version. I don’t think I have ever been to a restaurant or someone’s house where it was served the same way. I fell in love with a version that my aunt served us when she was living in Mexico and I have been working on adapting her recipe. It is going to be so much better when I can buy the right chilies wholesale but I have to say for not having the right chilies this soup turned out wonderful.

So once again Happy New Year from Small Wallet, Big Appetite. Thank you for joining in on the adventure in 2012 and I hope you will continue to enjoy the adventure in 2013.

Chicken Tortilla Soup

2 boneless chicken breast halves,
1 onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 tsp cumin
1 tsp dried oregano
1/2 tsp ground coriander
480mL (2 c.) Chicken stock
155g. (1 c.) whole corn kernels, cooked
10g (1/4 c.) chopped fresh coriander (cilantro)
crushed tortilla chips
sliced avocado
sour cream
grated cheese *optional
1 can *Mexican Red Sauce*
or 3 Dried red ancho chili’s
water

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Cinnamon-Streusel Coffeecake #SundaySupper

Happy Christmas! Well it is almost Christmas. I am enjoying a wonderful time at my parent’s house and I am loving watching them and my daughter bond all over again. With Christmas upon us Sunday Supper decided to talk about some of our holiday traditions. When I think of Christmas traditions the first thing that comes into my head is my dad’s omelets. Every year without fail my dad would do his omelet bar for a Christmas brunch and then still had energy to cook up the entire Christmas meal with all the fixings. I am in awe at the energy he had to do this. As much as I would love to carry on his tradition I just don’t have what it takes to cook up a large Christmas meal and a large breakfast. So I have taken to doing something different when it comes to Christmas breakfast. I prep something up the night before that can then be cooked up fresh in the morning. I haven’t set my heart on one particular item trying everything from oven French toast to egg casseroles. Last year and this year I decided to do a coffee cake. I love having a simple breakfast that doesn’t require a lot of effort since Christmas tends to be a long day in the kitchen for me.

What are some of your Christmas breakfast traditions?

Cinnamon-Streusel Coffeecake

Streusel topping
248g (1 1/4 c.) granulated sugar
1/4 tsp salt (if you use unsalted butter)
177g (1 1/2 c.) Plain Flour
1 Tbsp ground cinnamon
85g (6 Tbsp) butter, melted
213g (1 c) soft brown sugar, light or dark
1 1/2 Tbsp ground cinnamon
1 tsp unsweetened cocoa powder

Cake
170g (3/4 c.) butter
1 tsp salt (1 1/4 teaspoons if you use unsalted butter)
298g (1 1/2 c.) granulated sugar
71g (1/3 c.) soft brown sugar
2 1/2 tsp baking powder
2 tsp vanilla extract
3 large eggs
185mL (3/4 c.) sour cream or plain yogurt
312mL (1 1/4 c.) milk
454g (3 3/4 c.) Plain Flour
Recipe from King Arthur Flour

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