Sweet Potato, Black Bean and Carrot Stroganoff 

Show off with your stroganoff 


Somedays even the most devout foodies struggle to come up with ideas for mid week cooking. I don’t know if it’s the lack of inspiration or sheer laziness but for some reason cooking has felt like a real chore this week.

 Thank god Melbourne’s takeaway scene is delicious and bountiful. However when you have a rapidly growing little hungry hippo to feed, meals have to be more about nutrition than convenience. If you can find a meal that’s both nutritious and convenient then you’ve hit the jackpot. 

So after a few nights of sparing my kitchen, I got in there last night determined to whip up something lip smackingly delicious. This is how one sweet potato, couple of carrots and a tin of black beans came together to make a quick and easy, healthy and tasty meal for my family.

Ingredients: 12  Cooking time: 20 minutes

Serves: 4

  • One medium sized sweet potato, peeled and cut into three inch sticks
  • Three carrots, peeled and sliced
  • 275 gms of black beans (I used canned one)
  • One medium onion, chopped
  • Two pods of garlic, chopped
  • Juice of half a lemon
  • Three teaspoons of smoked paprika
  • One teaspoon of chilli flakes
  • 1.5 teaspoons of cracked black pepper
  • Five tablespoons of sour cream
  • Salt to season
  • Three tablespoons of olive oil

Heat oil in a heavy bottom saucepan. Add onion and garlic. Cook for one to two minutes until onions are slightly caramelised and aromatic.

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Now add sweetpotatoes, carrots and black beans. Mix well. Then add smoked paprika, chilli flakes, black pepper and lemon juice. Mix thoroughly. Add one cup of water, cover the pan and let the veggies and beans simmer on a medium heat for 15 minutes.

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Once the sweetpotatoes and tender add sour cream. Mix well. Season with salt to taste and cook for another three to four minutes. 
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Your lip smackingly delicious stroganoff is ready to serve. You can serve it with polenta, cous cous, pasta or rice. I have served it with some steamed rice, lemon butter asparagus and minted peas. A wholesome meal for those hectic week nights.

Pepper Mushroom Stroganoff with Cous Cous

Show off at dinner with your Stroganoff…

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The key to a successful marriage along with love, respect and trust is good food. After all a way to a man’s heart is through his stomach – gentleman this holds true for your women too!

I love surprising my husband with new and innovative culinary experiments, especially midweek because there is nothing like coming home to a warm, hearty meal.

Stroganoff originated in Russia around the mid 19th century (there’s a bit of food trivia for you). Today it is a popular dish world over and has many variations.  My version is vegetarian given the meaty flavour of mushrooms, this stroganoff will satisfy the carnivores too. Quick and easy to make yet so full of flavour, one would think you spent hours cooking it.

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Ingredients:   8     Cooking time: 15 minutes

Serves: 2

  • 200 gms of sliced mushroom
  • Two portobello mushrooms 
  • One medium brown onion sliced
  • Two pods of garlic finely chopped
  • One tablespoon cracked black pepper
  • One tablespoon smoked paprika
  • One teaspoon chilli flakes
  • Five tablespoon light sour cream
  • Three tablespoons extra virgin olive oil
  • Salt to taste

In a pan add olive oil followed by sliced onion. Once the onion is soft and translucent add garlic and cook the onion mix on medium heat for four to five minutes.

Now add the sliced mushrooms and chopped portobello mushrooms. The portobello mushrooms give this dish its rich flavour. Flavour the dish with all the spices, add pepper, chilli, paprika. Cover the pan and let the mushrooms cook on a medium heat for five to seven minutes.

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Once the mushrooms are slightly soft add the sour cream and mix up all the ingredients. Let the stroganoff cook for another five minutes on medium heat.

Serve hot with steamed rice or pasta. I served this lip smackingly delicious dish with couscous and a side of steamed veggies.

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