Monthly Archives: November 2009

Thanksgiving Meal

Cream Cheese Mashed Potatoes, 2 kinds of stuffing, Roasted Turkey Breast, Corn Cheddar Muffins with Jalapeno Garlic Butter, Cranberry Sauce, Gravy and Pecan Chocolate Pie. All recipes soon to follow…

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Post Thanksgiving Turkey Soup

After thanksgiving, there seems an endless supply of leftovers. Don’t let any go to waste. Once you’re done with the Turkey, don’t throw it away. Out of the bones we can make a delicious Turkey Noodle Soup.

Ingredients: Leftovers of Turkey (mostly the remains of the breast bone), 3 stalks celery, 1 potato, 5-7 fresh mushrooms, ½ yellow onion, 1 carrot, chicken broth, handful of thin spaghetti, salt, pepper

Save the Turkey breast bone remains. Throw away any small bones that are loose.

Fill a big pot with cold water. Immerse the Turkey bone into the pot until it is completely covered.Add salt and ground pepper.

Cook on medium high until foam begins to appear. Once the broth is done, remove the breast bone and any other pieces of skin or bones that you don’t want in your soup. The remaining liquid is your soup base.

Peal and dice one potato.

Next, chop half of an onion, 1 carrot and 3 stalks of celery in small cubes.If you like your vegetables differently cut in your soup, feel free to cut them differently.

Fill a small pot with water and set it on heat. When the water boils, add salt and a handful of broken spaghetti.

Drain the spaghetti as soon as it done (follow the instructions on the pasta box).

Set another pot on medium heat. Add olive oil and then drop all the vegetables in. Saute all for 10 minutes.

Add chicken broth (or if you prefer water) and let it cook for another 5 minutes.

Next mix the vegetables and spaghetti into the soup base.

Season with salt, pepper and with a little bit of Italian Seasoning. Cook all together on medium heat for 30 minutes or until foam starts to appear.

Bon Appetit!


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Beef Stroganoff from a Russian living in Boston

Hello World.

My name is Irina Grechko and I love to cook. Originally I am from Moscow, Russia but two and a half years ago I moved to Boston for college. This is my first semester not living in the dorms and so I am exploring different recipes and cuisines in the comfort of my beautiful apartment.

My first recipe is a simplified version of a Beef Stroganoff. While I love the original and traditional Russian recipe, it is simply takes too long to execute so here is a much simpler version.


1 ½ pounds beef tenderloin, 1 box fresh mushrooms, 1 small onion, 2 tablespoons butter, 1 clove garlic, 1 ½ cups light cream, ¼ cups sour cream, 2 tablespoons tomato sauce, 1 tablespoon ketchup, 2 tablespoons flour

Slice beef into medium sized strips.

Lay the meat in a hot pan with olive oil. Season with salt, pepper and any other spices that you like (I used Italian Seasoning). Sauté on a medium to high heat till the meat becomes brown.

Heat a skillet over medium heat. Melt butter and add finely diced garlic.

Wash the mushrooms and cut them alongside.

Add the mushrooms to the skillet.

Dice the onion and add to the mushrooms. Sauté for 10 minutes until the onions become golden.

Add the vegetables to the cooking meat and toss together. Add 1 ½ cups of light cream

Stir in and 1/4 cups of sour cream and 2 tablespoons of tomato sauce.

Add 2 tablespoons of flour. Season with salt, pepper and a tablespoon of ketchup. Cook the mixture until the sauce thickens.

Hope you like it!Feel free to post your thoughts and ideas.

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Filed under Main Course, Meat