I am completely serious when I say that I might love leftovers more than the original serving. 

I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them). 

Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.

We used these gorgeous Shiitakes that we found at the farmers market.

Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that. 

Get happy.  Great leftover ingredients deliver wonderful dishes.

Recipe note: if you have access to fresh herbs feel free to substitute minced fresh thyme, sage and tarragon for a fresh flavor pop!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Beef Stroganoff {And How I Love The Leftovers}

Course Entree

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 Tbl. butter
• 1 onion sliced
• 1 shallot sliced
• 2 garlic cloves minced
• 8 oz. fresh mushrooms sliced
• 1/2 tsp. dried thyme
• 1/2 tsp. dried sage
• 1/4 tsp. dried tarragon
• salt & pepper
• 1 cup leftover beef sliced into strips

For the sauce…

• 2 Tbl. butter
• 2 Tbl. flour
• 1 tsp. Dijon mustard
• 1 Tbl. Worcestershire sauce
• 1 oz. red wine
• 1 cup beef stock
• pinch cayenne pepper
• 2 Tbl. sour cream
• fresh minced parsley for garnish

Instructions

• In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
• Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
• Sear the sliced beef in remaining butter, reserve.
• Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
• Return onions, mushrooms, and sliced beef to the pot and heat through.
• Serve over buttered noodles, with a sprinkling of fresh parsley.

The post Beef Stroganoff {Oh How I Love The Leftovers} appeared first on Lemony Thyme.

The cold weather season triggers something special in the brain.  Whirling twirling ideas of how to make our favorite seasonal dishes even better than last year.  Noooo I’m not referring to pumpkin recipes :)  For me that something special would be soups.  All kinds of glorious soups, of both the brothy and creamy persuasion.  I took a good hard look at our Soups, Stews & Chilis category to see where there might be a void.

How could it be that we didn’t have a Homemade Chicken Noodle Soup recipe? We the family that cooks a whole chicken each week.  Yes, we make Homemade Chicken Stock almost every week, yet we had never turned it into this classic bowl of comfort.

Is chicken noodle soup so basic that it didn’t merit a post on Lemony Thyme?  Surely not.  With it’s healing powers and comforting nature, I say this classic was long overdue.  We took the most basic of basic soup recipes and elevated it with Homemade Egg Noodles.

Below are step-by-step pictures of my first ever attempt at anything closely resembling homemade pasta.  A very basic and rustic recipe.  Nothing against dried pasta, my pantry is stocked with it.  I’m simply sharing to encourage you to enjoy creativity in the kitchen.

Chicken Noodle Soup with Homemade Egg Noodles might be our new favorite made-with-love recipe.  Heart shaped carrots and all <3

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Chicken Noodle Soup with Homemade Egg Noodles

Author Libby with Lemony Thyme

Ingredients

For homemade egg noodles…

• 1/4 cup water
• 1/2 tsp. salt
• 1 egg yolk
• 1 cup flour

For chicken soup…

• 1 Tbl. olive oil
• 1 large onion diced
• 3 carrots diced
• 3 celery ribs sliced
• 2 sprigs fresh thyme
• 6 cups Homemade Chicken Stock see recipe link in post
• 3 cups cooked chicken cubed
• salt & pepper to taste

Instructions

For egg noodles…

• Whisk together water and salt then add in egg yolk.
• Put flour into a medium bowl and make a well in the center; pour in egg mixture.
• Use a fork to combine mixture into a crumbly dough.
• Pour out onto a well floured surface. Knead dough by hand until smooth and slightly elastic.
• Cover in plastic wrap and rest for 20 minutes.
• Preheat oven to 300 degrees.
• Cut dough into four pieces. Roll until you think they are thin enough, then roll again. Fold dough into thirds, then cut into 1/2-inch wide strips. Unfold and lay on baking sheet. Place in oven for 10-15 minutes until noodles feel mostly dry.
• They are now ready to add to soup (or be boiled in water for another use).

For chicken noodle soup…

• In a Dutch oven or soup pot, sauté onion, carrots and celery in olive oil until almost tender, 8-10 minutes. Add fresh thyme sprigs and chicken broth and simmer for an additional 10 minutes, until vegetables are tender.
• Remove thyme sprigs. Add in cooked chicken and egg noodles and simmer for another 5-7 minutes or until noodles are tender.

The post Chicken Noodle Soup with Homemade Egg Noodles appeared first on Lemony Thyme.

Turkey Noodle Soup {with Thyme Roasted Veggies}.

Okay, we’re in this together.  We’ve all got a partially carved turkey, wrapped in a wad of foil, taking up way too much space in the Frigidaire.  Let’s break it down.  I know, it seems like work to pick the bones of the good meat, trash the fatty stuff, and cram a carcass into a big stock pot.  But let’s do this.

Tonight or tomorrow (either is fine), once picked clean, fill that stock pot with the turkey carcass, water, the gizzards, aromatics like carrot, onion, garlic, celery, apple.  Then add seasonings like peppercorns, bay leaves, thyme…your favorites.  Bring to the lowest of low of simmer for as many hours as you can stand.  Keep the lid on the pot so you won’t lose as much volume and still allow your broth to intensify.

Once you’ve cooked the stock as long as you can stand it, pour the contents through a colander, capturing the broth in a smaller pot.  Trash all that stuff still in the strainer.  Place broth in the fridge for several hours or overnight.  This will separate the fat from the goodness.  Once congealed, you can easily scrape away the fat layer, leaving you with pure turkey broth love.

Three paragraphs ago, I should have simplified and said…made some kick butt turkey stock.  Then….

Preheat oven to 400 degrees.  Dice up carrots, onions, celery and sweet potato (or butternut squash, or your favorite root veggies).  Toss in olive oil, 1 tsp. dried thyme, a sprinkle of salt & pepper.  Spread in a single layer on a shallow baking sheet and roast for 20 minutes or until just tender and beginning to caramelize on the edges.

Meanwhile, prepare egg noodles, according to package instructions.  Note: I cook my noodles separately because I favor a less starchy broth.  I then add them in when ready to serve. You can certainly cook them in the broth.

Add thyme roasted veggies to your pot of clean broth.  Bring to a boil, then reduce heat to simmer, season according to taste.  Add in cooked egg noodles and cubed cooked turkey.  Enjoy one of my Thanksgiving favorites.

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Turkey Noodle Soup {with Thyme Roasted Veggies}

Author Libby with Lemony Thyme

Ingredients

• 1 turkey carcass
• reserved giblets
• reserved ‘picked’ good turkey
• lots of water
• patience
• peppercorns
• bay leaves
• diced aromatics such as carrot, onion, celery, sweet potato
• thyme
• garlic
• olive oil
• sea salt
• black pepper
• egg noodles

Instructions

• Roast turkey and enjoy.
• Once dinner is over (or the next day) pick carcass of good meat and reserve. Place carcass into a stock pot with giblets and aromatics like onion, garlic, celery, carrots, sweet potatoes. Add herbs like peppercorns, thyme & bay leaves, cover with water and cook covered on the lowest of settings for as many hours as you can stand.
• Strain broth through a strainer into a smaller pot. Transfer broth to the fridge for 4 hours our overnight so the fat will separate from the broth.
• Skim the broth of fat, discard fat.
• Meanwhile prepare egg noodles according to package instructions and reserve.
• Return broth to soup pot, bring to a boil. Season with salt & pepper to taste. Add in oven roasted veggies, cooked egg noodles and cubed cooked turkey.
• Enjoy!

The post Turkey Noodle Soup {with Thyme Roasted Veggies} appeared first on Lemony Thyme.