Favorite Foods/Recipes

I make a bangin pasta with cream sauce. Had to wing dinner one night because I was missing half the ingredients I needed for what I had planned so... no actual measurements. I do everything to taste because I'm a terrible direction-follower.

Spaghetti (or any pasta)
Any veggies you want in the sauce (spinach, mushrooms, onions, asparagus, whatever)
Chicken/sausage if wanted
Dash of milk
Spoonful of sour cream
A few spoonfuls of ricotta cheese
Cream of chicken soup (if desired)
Any added spices

♥ so goooood and so simple

I make the best pancakes. ♥

This recipe makes the thin type of pancake, similar to crepes.

1 metric cup (250mL) milk
1 metric cup plain flour
1 egg
Extra milk

Sift flour, beat egg, whisk all ingredients together. Add a little extra milk to get the consistency you like (some people like their pancakes thick, others thin).
Sit in the fridge for 45 minutes.
Heat a non-stick frypan on a medium flame (or thereabouts). Maybe melt a little bit of butter in the pan for flavour.
Pour in a generous serve of batter, and quickly tilt and rotate the pan to cover the whole surface, then heat. Flip once golden brown underneath, then just 10-20 seconds on the other side.
Drizzle with your favourite toppings, then roll up.

Optional variant for 'fried pancake' (not sure what to call it):
Add a very generous quantity of butter to the pan before the batter, being careful not to let it burn. This way when you add the batter the pancake sizzles and you get a lacy-edged crispy and flavoursome pancake. Tasty just on its own.

Beef Stroganoff (without wine!?!?)

It's not like me to eliminate booze... ever, but this is my family's recipe, and still my favorite.

I never measure when I cook, I learned from watching my mom and grandma make this a thousand times, so these measurements are a rough guess.

1lb of sirloin, sliced thin(I almost always do 2lbs, but that's because someone picks out all the meat-.-)
1 medium onion chopped
2 cloves of garlic minced
4 cups of freshly sliced mushrooms(any kind work if you ask me)
2 TBs of chili sauce(never substitute this! and I suggest starting with 1TBs first)
1/2 cup of sour cream(I add more, but not everyone likes sour cream)
1 cup beef broth
cream
flour

***This is best served over egg noodles***
Cook onions, garlic, and mushrooms until soft(you don't want any crunch to the onions) Now at this stage if I'm in a rush I'll throw the sliced beef in with the veg and stir it around until all the pink is gone and then move on to the next stage....but, if I have the time I'll take a gallon bag and put about a 1/2 cup of flour in it and shake the sliced beef around the bag until each slice is coated in flour. Then, with a bit of butter I'll brown each side quickly(you do not need to fully cook the meat at this stage, It's going to cook more later).. OK, however you want to do it, make sure the meat, and veg are now together♥

Add a chili sauce, and beef broth to the pot and cook down for about 15-20mins.

Remove from heat.
Mix in sour cream. Fast, you don't want the sour cream to brake!
This is when I taste, and decide if I want more chili sauce, and add additional salt/ pepper.
This is also when I add a splash of cream if needed. Start slow with the cream. I love the extra creaminess, but the the only reason I will add cream is if I did not have enough sour cream, or my husband is around to eat it since it helps to hide the taste of sour cream... he can't tell its in there HAHAHAA!!