(More) Meals en Masse: Beef Stroganoff

Slow-Cooker Beef Stroganoff 14

I know, it seems like this is all I’m doing these days. Well it’s kind of all I have time for in the evenings now, and I kind of want to get as much of it done as I can before I start to get REALLY tired. This Martha Stewart Stroganoff (adapted for lazy busy people) is almost as good as it would be if you made it by searing the meat and cooking it in a Dutch oven, and it takes way less time to put together. The amounts below will make a meal that serves six; I doubled the recipe and then divided it into three, cooking one and freezing two, and it perfectly sated the Pie and myself for dinner and provided a hefty lunch for us both the next day.

Start by chopping up 1 large onion. Chop it as coarsely or finely as you prefer. This is your jam, man.

Slow-Cooker Beef Stroganoff 1

Grab as well 1 lb white mushrooms. You can cut them in half if you like but I was extra lazy and bought the pre-sliced mushrooms. Because I’m an adult and this is my house and I totally can do whatever I want (the novelty has not worn off yet – I don’t think it ever will).

Slow-Cooker Beef Stroganoff 2

Grab yourself 2lbs good quality stewing beef. Mmm beef. The original recipe calls for you to take 2lbs chuck and slice it 1/2″ thick and 3″ long but who got time for that?

Slow-Cooker Beef Stroganoff 3

Pitch all that into a 5-6 quart slow-cooker pot and dust liberally with coarse salt and black pepper.

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The other batches I chucked in freezer bags and I’m hoping the mushrooms will come out of it okay. Fingers crossed. If it doesn’t work out I’m sure that the Pie and I will be too sleep-deprived to notice.

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Cook your beef for 8 hours on low (or 6 hours on high), until everything is nice and brown and you have all this awesome juice. Scoop out about 1 cup of that awesome juice and pour it into a wee pot on your stove.

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Grab 2 tablespoons cornstarch and blend it with 2 tablespoons water.

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Pour that cornstarch mixture into the cooking juice and bring that to a boil.

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Let it cook for a few minutes until it gets nice and thick.

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While that’s going on, cook up a batch of egg noodles. I feel like this particular dish is what egg noodles were made for. If you wanna go gluten-free on this one, you may have to find alternative noodles.

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Turn the slow-cooker off (or leave it on warm) and return the thickened juice to the pot. Tip in as well 1/2 cup sour cream and 2 tablespoons Dijon mustard (this version I use has tarragon in it and it’s AMAZING). Give that a solid stirring.

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Serve over your cooked egg noodles with fresh dill, if you have it (I didn’t).

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A hunk of nice bread to sop up the extra sauce won’t go amiss, either.

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Fancy Pants Sammiches

Tea for Thirty-Two 5

For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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Punchy Potato Salad

Punchy Potato Salad 12

With potato salad, like most salads, you can wing it more often than not and it turns out great.  It does help, however, to have a general idea of what sort of flavour theme you want to have ahead of time.  For this one I wanted something creamy but also with enough greenery and fresh things in it I didn’t feel like it was coming straight from a plastic grocery store container.

Punchy Potato Salad 9

I started off by washing and chopping 13 medium sized potatoes.  I like to leave the skins on.

Punchy Potato Salad 1

I then boiled them until they were quite soft.

Punchy Potato Salad 2

Then I hard-boiled 6 large eggs by putting them in a pot of water with a dash of vinegar (the vinegar makes the shells easier to remove) and bringing it to a boil; then I turned the water off and left them for 20 minutes.

Punchy Potato Salad 3

I drained the potatoes and chucked them in a large bowl together with about 3 stalks minced celery.  Then I grabbed a handful of herbs from the garden and minced those as well: dill, chives, parsley, green basil, and purple basil.

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Into the bowl.

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Some chopped baby dill pickles too.

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And of course the eggs, which I peeled and chopped coarsely.

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The dressing was simple: Dijon mustard, Wafu’s sesame dressing, and some aioli I picked up at the grocery store (instead of standard mayonnaise).

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A little black pepper never hurt.

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Mix that all together.

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Oh the creamy, dill-y goodness!

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Baked Spinach and Artichoke Dip

Spinach and Artichoke Dip 5

I have another recipe for an artichoke dip here, but for Krystopf and Atlas’ baby shower this past weekend, I decided on a lighter version that I got from The Best of Clean Eating 2and it was such a hit that despite it making more dip than I ever thought possible, it was completely gone after just three hours.  Cait liked it so much that she insisted I push forward all other blog posts so that she could get this recipe as soon as possible.  So here you go.  I made this dip the day before the shower and chucked it in the fridge, saving the last step of baking and sprinkling of cheese for right before the party.

Spinach and Artichoke Dip 7

Start by defrosting a 10oz package of frozen chopped spinach.

Spinach and Artichoke Dip 1

Drain it well (you can see my handprint from pressing on it) and set it aside.

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Chop up 4 or 5 green onions and set those aside for now as well.

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Chop up about 1 1/2 cups cauliflower (this is the low-calorie filler in this dip) and pop that in a pot.  You could use frozen cauliflower as well, if you’d prefer.  Cook it until it’s tender and drain it.

Spinach and Artichoke Dip 2

Huck the cauliflower into the bowl of a food processor and add 1 250g/8oz package cream cheese, as well as 3 tablespoons milk.  Purée that sucker to a fine liquid, then transfer it to a bowl for now.

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Chop up a large white onion and several cloves of garlic.  Don’t worry about getting them too fine.  Whip those into a large frying pan with a few drops of olive oil.  Sauté those for about 8-10 minutes, until the onion is all soft and see-through.  Chuck those in the food processor you were using before.

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Crack open and drain a 14oz can artichoke hearts.  Chop those suckers up smallish and throw them in the processor.

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Take your spinach and chuck that in as well, together with about 1/4 cup fresh dill sprigs, a few pinches salt, and a half teaspoon ground cayenne pepper.

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Give that a go in the processor until it’s a texture you like.

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Dump it out into the bowl with the cauliflower/cream cheese mixture and add in the chopped green onions.  Give it a good stirring and add more salt or cayenne as required.

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To bake the dip, preheat your oven to 350°F and smooth the dip into a largish-sized casserole dish.

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Bake this, covered, for 20 minutes.

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Uncover it and sprinkle it with grated cheese (this is a mix of mozzarella and cheddar).

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Bake again for 10 minutes, until the cheese is melted and dip is hot all the way through.  Serve it hot with pita and chips!

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A Dilly Dish

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I’m sure you experience this, same as the rest of us: you don’t want to create a fancy side for your weekday meal but you want something slightly more interesting than the merely steamed vegetables sitting on your plate.  Well here is your solution.

One evening I was preparing our evening meal, spiced chicken thighs with frozen corn, frozen peas, and basmati rice on the side.  Rather than serve all those vegetables and grains separate, I had an idea.  Just steps from my parents’ front door are several tall dill plants.

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I cut off some of the leaves, which kind of resemble fennell, and brought them inside.

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I combined the rice, peas, and corn, added some butter and salt and pepper, and stirred in the dill, chopped, and served it hot.  It made a nice little base for the chicken and a slight refresher on what could have been a ho-hum meal.

Dilly Dish 2

Wingin’ It Wednesday: Red Soup, Green Soup

Red Soup Green Soup

It’s been so busy here since Victoria Day that we haven’t had a chance to really do a lot of cooking for cooking’s sake.  As a result, when I cleaned out our refrigerator this weekend in preparation for my parents’ arrival tomorrow (!), I found a sizable amount of very sad-looking produce.  When I bought it, it looked sad, as most Newfoundland produce does, and two weeks in my crisper made it sadder still.  Sad vegetables are just begging to be chucked in sauces, roasted, layered in a casserole, or made into soup.  So I made soup.

Red Soup Green Soup

I had red vegetables and green vegetables, and so I decided to make two different soups.

Each one started with onions and garlic, obviously.

Red Soup Green Soup

The red soup was carrots, red peppers, mushrooms, and cherry tomatoes.

Red Soup Green Soup

And I scooped out the seeds of the tomatoes.  Well, some of them. I got bored quickly.

Red Soup Green Soup

Chop that up, chuck it in a pot with some broth, some chipotle seasoning, and chinese five spice, then blend it up and you’ve got a savoury soup with a bit of kick.

Red Soup Green Soup

The green soup had fennel, celery, cucumbers, broccoli, leeks, and cabbage.

Red Soup Green Soup

To even out the flavours I added dill, mustard powder, salt, and a dash of cumin.  Blended up, it’s cool as the cucumbers inside it.

Red Soup Green Soup

Then I stored them all in plastic containers and froze them for future enjoyment!

Red Soup Green Soup

Quick Mini Dips: Tzatziki and Chipotle Mayo

Quick Mini Dips

I get into trouble often with the Pie for making too much of something, which means we are left with leftovers well past the time when such leftovers retain any appeal.  As a result, I’m trying my best to cut down on the size of things I make, even if I’m not using a recipe.  I have discovered, when it comes to dips and sauces, the best way to keep them small is to actually construct them WITHIN the container in which you plan to serve them.  It even saves you having to wash an extra bowl.

Quick Mini Dips

These two dips can be made in minutes, and they provide a great side for fried or baked chicken, potatoes, burgers, na’an … you name it.  Making them in sealable containers meant that we could take them outside for a Victoria Day picnic.

For the Tzatziki:

In your container, place a dollop of minced garlic (about a teaspoon) and another of fresh chopped dill (this stuff came in a tube, so it’s a generous squirt, if that helps with your measurements).  I wouldn’t use dried dill, if you can avoid it.  I don’t think the flavour would be strong enough.  Then you want to grate up about 4 or 5 inches of cucumber.  It gets messy.

Quick Mini Dips

Squeeze your grated cucumber to get out the excess water and plop it in your container.

Quick Mini Dips

Fill the rest of the container up with Greek yogurt.  You can use plain Balkan-style yogurt but the Greek is thicker.

Quick Mini Dips

Give that a stir and let it sit for a little bit.  Yum!

Quick Mini Dips

For the Chipotle Mayo:

In your container, plop a few shakes chipotle seasoning, together with a couple drops tabasco sauce and a dollop of minced garlic.

Quick Mini Dips

Fill the container up with a combination of mayonnaise and sour cream or Greek yogurt.  I used half mayonnaise, then a quarter yogurt and a quarter sour cream.

Quick Mini Dips

Stir that up well (make sure to scrape up all the goodness on the bottom) and let that sit a bit.  It’s got some kick!

Quick Mini Dips