Chicken Stroganoff; Moss, Mindless Meanderings..

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One of my very few (ahem) faults is that I tend to underestimate the time it will take me to do something.  I always know that I can get more stuff done in a shorter amount of time than humanly possible.

I've touched on this endearing quality in the past.  It doesn't appear as if I will be ridding myself of this trait any time soon.

The only time I ever OVER-estimate how long something will take is if it's something I don't want to do and, in my humble, but always astute, opinion, doesn't need doing anyway.  But, 'nuff said on that topic… If mon mari reads this post I've already said too much….

What state of affairs brings this subject up again?

My website.

If you recall, I boastfully claimed that I was rewriting it and would be finished by the end of January.

Well, here it is, almost midnight on January 31, and, I'm pretty sure I'm not going to meet that deadline.

Actually, I'm pretty sure I'm not even close.  It's a much bigger project than anticipated (Quelle Surprise!).

I am, however (sprains arm back-patting) quite pleased with how it's shaping up.  I have the design done, the templates done, the files organized and all the main pages finished.

The simplest way to put it:  If I were building a house: the frame is up, the roof is on, the walls are up… all that's left is the finishing…. About 2,000 pages to convert.

Meanwhile, while I spend all my time on the computer, my herb garden is being taken over by moss.  Our damp summer, followed by a damper winter has made all the little moss plants very happy. 

Frost doesn't damage it – see first photo, taken yesterday morning, followed by second photo taken this noon. 

I asked our farmer neighbor how to get rid of it.  After 10 minutes of rapid French (on his part) I interjected 'without killing the other plants'; he laughed, pinched his fingers together and said 'Carefully'.  In other words, pull it out by hand.

Anybody have any better ideas?  No hurry, we have a cold spell coming in; then I'm off to the U.S. so I won't be getting at it until sometime in March….right after I finish the website…

Now, what am I forgetting…. Oh yeah, dinner!  (It's been a long day!)

Thankfully, I can always whip up a pasta dish, even at this late hour…

A classic with a twist is my submission for this week's Presto Pasta Nights, created about 48 weeks ago by the lovely  Ruth of Once Upon A Feast

You've probably all had, or at least heard of, Beef Stroganoff….

How about Chicken Stroganoff?

Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff. You may never go back to the more traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream. Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream.

Chicken Stroganoff

2 chicken breasts, boneless, skinless
1 medium onion
4 oz mushrooms
2 tbs olive oil
1 tbs paprika
1/4 cup flour
1 cup chicken broth
1 tbs Dijon-style mustard
1 tsp thyme
1/2 tbs cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt
1 1/4 cups farfalle (or egg noodles)

Cook pasta according to package directions.  Peel and vertically slice the onion into thick wedges. Brush any dirt off the mushroom and slice – trimming off the tough stem ends. Heat 1 tbs oil in large non-stick skillet and sauté onions for 5 minutes. Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer. Remove to a plate. Cut the chicken into bite-size pieces. Put flour and paprika into a medium food bag – large enough to easily hold the chicken. Mix the flour and paprika, then add the chicken. Shake to coat well. Heat remaining 1 tbs oil in same skillet. Add chicken and sauté until golden, 3 – 4 minutes. Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 – 7 minutes. Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly. Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

Now, I'm going to have a glass of wine and commune with my moss

19 thoughts on “Chicken Stroganoff; Moss, Mindless Meanderings..”

  1. Can’t wait to see the new template…do you have to update every single page, though? Knowing nothing about this, that sounds rather daunting.
    In the meantime…brilliant suggestion the one about the Greek yogurt. I’m trying it out!
    Have a good day, Heidi

  2. I do that too. Underestimate how long things are going to take. I then leave it all to the last possible minute and then have to work my rear off to get things done on time. It normally works. I do seem to work better under pressure.
    Chicken stroganoff made with greek yogurt – Sounds like a splendid idea.

  3. Mmmmm, stroganoff! I LOVE stroganoff! I especially love it with egg noodles…
    -Elizabeth
    P.S. I’m not at all an expert in getting rid of unwanted moss. My experience is with getting rid of unwanted dandelions from our lawn. Even though it seems very time consuming to hand pull up the unwanted plants, in the long run, it is the least time consuming way and also the most successful (I hope that made sense). The first year I spent probably a total of 5 hours pulling up dandelions. The second year, I spent about an hour. The third and subsequent years I spend about 10 minutes. And most of those 10 minutes are strolling over the lawn looking for that lone dandelion that is lurking in plain view.
    And don’t feel you have to do it all in one go. Chip away at it. Ten minutes here. Ten minutes there. Or… you could just wait until the sun is strong enough to kill off the moss. (I can’t tell you how envious I am that you have green things in your garden! We have a big snowfall forecast for tomorrow….)

  4. That looks delicious…and all the ingredients are in my pantry! Well, except for the yogurt which is in my fridge 😉 Lovely dish…
    Wish I could help with the moss but as an apartment-dweller I have no garden experience! Good luck! 🙂

  5. Way to go, Peter! I love Greek yogurt and mustard and would put them in everything if mon mari would let me…
    Heidi, I first discovered Greek yogurt in Andorra, from another Yank… suggesting it was better than plain as a sub for sour cream. Now I like it better!
    Amanda, if I don’t have sufficient pressure I do something stupid to give me some….
    Elizabeth, much like my epiphany with hoeing my potager a few years ago – if I do it every week it only takes an hour and I never have to weed. If I skip a couple of weeks because it doesn’t ‘need’ it, it takes all day to get it back… Those damn tortoises had the right idea…slow and steady!
    Kevin, dill would be excellent….Now why didn’t I think of that!
    Joey, I’m hoping if I close my eyes it will disappear… ever the optimist (or would that be the ‘fool on the hill’
    Gattina, I am truly intrigued by the absinthe… I’m going to look in the shops today 😉

  6. Good luck with the new website. I can’t wait to see it. As for time…I’m like you…my family usually adds time to whatever I say.
    The pasta looks great and thanks for sharing with Presto Pasta Nights.

  7. Who cares about moss — you have crocuses!!! It will be two months before the first ones appear in my garden. Meanwhile, I will make some of this stroganoff while I wait, and I’ll look forward to the new web site whenever it appears. (Remember that the deadline is self-imposed, so no need to beat yourself up for not getting it done. I have to remind myself of that all the time.)

  8. I would LOVE to be able to get some moss growing on some rocks in the garden! Every time I bring some in from a friend, it shrivels up and dies. I think it gets too much sun…perhaps some rocks in the shadier parts of the gardens. Meanwhile, I dream of spring and have to be content with the daffodils and hyacinths making their way into the grocers.

  9. Yum, always looking for a new way to use chicken! (We love chicken in our house) Never do the beef version, as we do not eat alot of beef. Great idea!
    I love the photos of your garden, are those crocus’ coming up (I probably did not spell that correctly) they look so sweet! Have not had the moss problem here, but have heard the only way to rid is to pull up by hand, as you do not want to damage the rest of the plants. Happy Gardening!
    (P.S. Looking forward to your new site as I have been thinking about doing the same thing, but oh what a task!)

  10. Bellini Valli, I know the feeling – about the bookmarks… Must clean! I hope you like it!
    Ruth, mine too – I keep telling them they don’t have to…;-)
    Lydia, yes I have crocuses… not very many this year, though. I hope the damp isn’t getting to them. I have snowdrops, too.
    And thanks for reminding me… about the self-imposed part… sometimes I forget!
    Farmgirl, I suppose I could borrow a 747 and send you some…. I certainly have enough to spare. No sign of my hyacinth yet.
    Deb, we don’t eat a lot of beef either. I know, pull it up be hand…. BORING!!!! but must be done!

  11. I live in the desert, and I miss moss. My kids don’t even know what it is! A little moss would help my poor bedraggled herb garden look a little greener.

  12. How pretty are those crocuses? We don’t see them in Auckland not cold enough
    My first viewing of them was in New York it was a wonderful sight those little drops of colour in an otherwise grey environment
    Hope you have controlled you moss by now.
    The stroganoff sounds great it’s a wonderful classic dish…good twist Katie

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