Wednesday, January 19, 2011

Back in the swing

Turns out it is not easy to keep up a blog when you are without a computer. My new lappy should arrive today or tomorrow.

Quick recap: Last week was good. Jake took Friday off for my birthday and we headed out to Breck to ski. I had a great day on the mountain and felt very confident. Then we grabbed Thai for dinner and saw the Green Hornet. I'd definitely recommend the Green Hornet. It's a comic-book type movie without all the angst those movies have deemed fit to add in. Stuff gets blown up, judo chops are thrown, and laughs are had. Two thumbs up!

Saturday, my hormones were completely out of whack. I burst into tears in the car because I didn't get any birthday cake - crazy!girl! right? Luckily, that didn't last for long.

I didn't cook much last week because we had lots of plans and gatherings to attend. This week, I've gotten back on track. First, I made Jenna's Chicken Parm With a Twist. Make this soon. Very good, but it does create a bit of a mess in the kitchen.

Last night, I made beef stroganoff. Recipe from Cook This, Not That.

1/2T canola oil
12 oz mushrooms, stems removed and caps halved (I used a package of 16 oz)
1 lb sirloin, cut into thin strips (next time I would trim a bit more of the fat off of the steak)
Salt and pepper
1 yellow onion, minced
2 cloves garlic, minced
1 T flour
3/4 cup red wine
1/2 cup beef stock (I used 3/4 c)
1 T tomato paste
1/4 cup plain Greek yogurt

Heat oil in a skillet over medium high heat. Add the mushrooms and cook for 5 minutes or until softened and caramelized. Remove to a plate.

Season the beef with salt and pepper. Add the beef to the same pan and cook for 5 minutes or until well-browned. Add to the mushroom plate.

Add the onion and garlic to the pan, cook until translucent (8ish minutes). Stir in the flour until it evenly coats the vegetables. Cook for one minute. Stir in the wine, stock and tomato paste. Scrape the pan to get all the good brown bits up. Turn the heat to low and simmer for 12 minutes until the liquid thickens and reduces by half (I kept it at medium high and it reduced in about 6 minutes).

Return the mushrooms and beef to the pan and heat through, then remove the pan from heat. Allow it to cool slightly (30 seconds) and stir in the yogurt.

I served it over butter noodles. This was such a comforting dish. The boy and I are both fighting off colds, so this hit the spot.


Fingers crossed my computer gets here soon!

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