Mango Pineapple Smoothie & The Best Beef Stroganoff

Mango Pineapple Smoothie

Ingredients

1 Ataulfo Mango* 
1 cup Pineapple*
1 ¼ cup light coconut milk, plus more as necessary
2 apples, peeled and cored
6-8 ice cubes 

Instructions

In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more coconut milk to thin the smoothie. Makes 2 smoothie.

 Adding extra nutrition!

Chia Seeds: Feel free to add in a tablespoon of chia seeds to your smoothies for a boost of healthy fats and fiber.
Hemp Hearts: If you have been wondering what to do with those hemp hearts lurking in the back of your cupboard, feel free to throw in a tablespoon for a boost of healthy fats, omegas, and minerals.

Spinach: Want to get more greens? Try adding a cup or two of raw spinach, you will never be able to taste it!  

Boozy option! get the party started by making this a healthy, boozy cocktail! Add 1/4 cup of white rum for a piña colada vibe, or even a vodka or silver tequila

 *In Flyer March 21-27, 2021
Recipe, ideas & photo credit: Ambitious Kitchen

The Best Beef Stroganoff

 Ingredients

 1 lb. beef blade chuck steaks, trimmed and cut into 2-by-1/2-inch strips *
Kosher salt and freshly ground black pepper
2 tbsp. Crisco vegetable oil*
5 tbsp.  unsalted butter
2 medium yellow onion, sliced
8 ounces BC white mushrooms, quartered*
7 ounces shiitakes, caps sliced (or double up on white mushrooms)
1 tbsp.  chopped fresh thyme
4 clove garlic, minced
1/2 cup dry white wine
2 tbsp. Robin Hood all-purpose flour*
3/4 cup sour cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 1/2 cups beef broth
10 ounces Egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tbsp. chopped chives, plus more for serving

Directions 

Season the beef with 1 Tsp. salt and freshly ground black pepper. Heat oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting brown, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 2 minutes (the beef will finish cooking in the sauce). Transfer the beef to a bowl.

Return the skillet to medium-high, add 1 Tbsp. butter. Add the onion and 1/2 Tsp. salt and cook, stirring occasionally, until the onions are softened, 4-5 minutes. Add 2 Tbsp. butter, the mushrooms, and thyme and cook, stirring occasionally, until the mushrooms have released some liquid and are starting to crisp up, 5-6 minutes.
Stir in the garlic and cook until fragrant. Pour in the wine and bring to a boil. Reduce heat to medium and simmer until evaporated, about 5 minutes.

Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.

Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions. Drain and toss with the remaining 2 Tbsp. butter, the chopped parsley, and chives.

Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.

Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.  

*In Flyer March 21-27, 2021
Recipe & photo credit: Food Network Kitchen