So, pretty much every Sunday is now deemed "Cooking Sunday". Not only do I really like cooking, but now, with my new awesome kitchen, I LOVE cooking! Plus, how our house is laid out, I can be working away in the kitchen, and still involved in our family life AND watch football on the big screen. Since I'm in a fantasy league again this year, it's nice to be able to keep up.
I've decided that every Sunday I will be posting the recipes of the day. So, here they are!
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First, the main dish: Slow cooker stroganoff meal
INGREDIENTS
- 3 tablespoons olive oil
- 1 pound stew meat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon all-purpose flour
- 1 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (16 ounce) package uncooked egg noodles
DIRECTIONS
- Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
- Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
- Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.
**Of course, I had to double it, to make sure we had enough for all 6 of us!
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Side dish: Buttermilk basil garlic mashed potatoes
Ingredients:
- 3/4 cup cottage cheese
- 1/2 cup buttermilk
- 3-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1 medium sweet onion, chopped
- 3 stalks celery, cut in half
- 8 cloves garlic, peeled
- 2 Tablespoons chopped fresh basil
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper
Preparation:
Place cottage cheese and buttermilk in a blender and pulse until smooth. Set aside.
Place potatoes, salt, sweet onion, celery, and garlic in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender.
Fish out the celery and discard. Drain remaining vegetables well. Add cottage cheese and buttermilk mixture, basil, salt, and pepper to the remaining potatoes, onion, and garlic. Mash by hand until well-mixed. (Small lumps are fine.)
(This is 8 servings)
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Finally (though we're also doing veggies): Dessert! Black & White Chocolate Cake
Ingredients:
- 1 (18.25 ounces) package vanilla cake mix with real vanilla beans
- 1-1/4 cups buttermilk or sour milk (see Note)
- 1/2 cup (1 stick) butter, softened
- 4 eggs at room temperature
- 1 cup white chocolate chips, divided use
- 1/2 cup unsweetened cocoa powder
- 1-1/2 cups semi-sweet chocolate chips, divided use
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.
In a large bowl, combine cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may remain. Pour half of cake batter into a separate bowl and set aside.
To one half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use.
To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining 1 cup for later use.
Pour the dark chocolate batter into the prepared pan and smooth to even it out.
Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer.
Bake 35 to 40 minutes until a wooden pick inserted in the center comes out clean.
Spread reserved 1 cup of semi-sweet chocolate chips on top of warm cake. Wait 5 minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let cool to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press into the frosting.
Cut and serve at room temperature.
Notes:
If you don't have buttermilk or sour milk on hand, add 1 tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest 10 minutes to thicken before using.
The cake may also be made in a bundt pan or traditional round layers. Adjust the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Test for doneness.
Yield: 24 to 36 servings, depending on cut size
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Yup, Tavaris is getting some cake when he gets home from sitting on the bench at the game today!
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