Tavo was running some errands last night and I had settled into one of my favorite activities--a whole bunch of cooking. The plan was, he would go out with the boys and I'd have a good time cooking up food for the weekend and listening to 1690 am and dancing around the kitchen. We have a HUGE project this weekend and I knew if we didn't have plenty of food all set to eat we'd end up ordering pizza a couple times daily. Plus--I really like cooking.
Then a few friends called, I told them to come on over and wait for Tavo. Then Tavo came, and brought beer. And before we knew it, everyone was in the kitchen hanging out and the party ended up right here.
There's no beer in the freezer!!!
The Atlanta Journal Constitution had some great recipes in their food section this week--here is some Beef Stroganoff for Tavo. He gave it rave reviews, so I'm putting the recipe below.
(from the AJC--altered a bit. They said to use 3 cups tomato juice--I didn't have that so we used tomato paste and beer)
8 oz mushrooms (we used baby portabellos)
1 cup chopped onions
1 lb beef (used chuck steak)
2 T tomato paste
1 dark beer (had a couple sips)
T worcestershire sauce
1 cup sour cream
salt and pepper to taste
Cook mushrooms, onions and beef over medium heat until meat is done. Add tomato paste and beer, (if you want, you can put the noodles in here, bring to a boil, and cover for 8 minutes. We cooked the noodles separately) Lower heat, stir in sour cream, and you're in business!
I also made some Asian Slaw to go with our sandwiches tomorrow. Its my favorite cole slaw--great on bbq tofu or tempeh sandwiches.
Bag of slaw mix (I'm trying the broccoli slaw this time)
1/2 cup of mayonnaise
T. rice vinegar
T. sesame oil
1 1/2 T. honey
roasted sesame seeds
if you want, this is good with jicama cut up and added, too
mix and let sit in fridge for at least 4 hours before serving.
I also made a loaf of sandwich bread and another recipe from Atlanta Journal Constitution, "Kale Chickpeas and Leeks Braised in Olive Oil" This was TOTALLY a winner, so I'm putting the recipe below, too.
Kale, Chickpeas and Leeks braised in Olive Oil
1/4 cup olive oil
1 large leek, white and light green part only, chopped (I went ahead and used 3)
2 garlic cloves, minced (I think I threw in 5)
1 teaspoon salt
1 heaping teaspoon smoked Spanish paprika
1 teaspoon cayenne pepper
1 bunch kale, stemmed, chopped and washed in a colander
1 (15-ounce) can chickpeas, rinsed, or 1 1/2 cups cooked chickpeas
3-4 small tomatoes (the AJC says roasted red peppers, but I had tomatoes that needed eating)
1 1/2 cups water
1 cup wheat flour
2 1/4 cups white flour
1 1/2 T. sugar
1 1/2 t. salt
2 t. fast rise yeast
Put in bread machine, set to dough cycle. Pull out and bake at 350 for 25 minutes.
Here's us tasting the goods...
yep, we had some desert, too. These are my grandma's brownies:
At first I was not going to post the recipe, because she was pretty secretive about all of her recipes. Super secretive. Wouldn't even tell my mom most of them! But I browsed online quickly to see if I could find the recipe, and it was extremely common, so I'll go ahead and post it. I think it was probably produced by the Hershey company.
1 stick oleo (I'm writing it from her recipe)
1 cup sugar
1 can chocolate syrup
1 cup + 1 T flour
1/8 t. baking soda
1 1/2 cups sugar
6 T. milk
6 T. oleo
1/2 cup chocolate chips
Bake brownies at 350 for 22 minutes and cool. For frosting, boil first three ingredients, then add chocolate chips. Stir until melted, and frost. These are great stored in the fridge.
All right--we are now starting our project. We'll post the results--hopefully we'll finish by Sunday night!
(the white and green t-shirts were not planned!!)