Friday, April 30, 2010

lamb stroganoff

i loosely followed this recipe. but changed it so much that i can't really give it all the credit *grin*

1 (16 ounce) package egg noodles
1 tablespoon butter, softened
1 tbsp olive oil
1 onion, coarsely chopped
6 cloves garlic, minced
2 (10 ounce) package fresh mushrooms, thinly sliced
1 pound ground lamb
1/2 (14 ounce) can beef broth
1/2 cup white wine (i used pinot grigio, the two-buck chuck variety)
2 tablespoon all-purpose flour
1 tbsp dijon mustard
1/2 cup reduced-fat sour cream

Melt butter and olive oil in a large saucepan over medium-high heat. Stir in onions and mushrooms, season with salt, and cook until very tender. Mix in garlic. Turn heat to low. In another skillet set on medium-high, cook the lamb. Add in the wine, flour, mustard, and sour cream. Add in mushroom/onion mixture. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Serve over cooked egg noodles.

rhubarb delight

Many thanks to my pal Val! The first time I ever had rhubarb, it was in this dessert.

"Rhubarb Delight"
by Mrs. William (Dora) Sabo and Mrs. Roscoe (Judy) Bonderman
Courtesy of the St. Peter's Lutheran Church Cookbook, Moltke Township, MN

SHORTBREAD CRUST: Bake 10 minutes at 325*
1/2 lb. butter
2 c. flour
2 T. sugar

RHUBARB CUSTARD: Slop on top of shortbread, bake 40-45 at 350*
6 egg yolks
2 c. sugar
5 c. rhubarb (about 2 lbs.)
4 T. flour
1 c. cream

MERINGUE: On top of custard, bake at 10-15 minutes at 350*
6 egg whites
12 T. sugar
2 t. vanilla
pinch salt

black bean brownies

We are invited to a Mother's Day Brunch, and the hostess requested only dairy(excluding eggs)/gluten-free items be brought. I found this recipe on allrecipes, and was not disappointed. You really can't taste the beans. Just be sure to puree them well- bean chunks are not so appetizing. The original calls for vegetable oil, which I forgot to add. They're still incredibly moist, and lower in points value. When cut into 16 pieces, they're only 2 Weight Watchers points per. Here is my slightly altered version.

2 (15.5 ounce) cans black beans, rinsed and drained
6 eggs
1/2 cup cocoa powder
1 pinch salt
2 teaspoon vanilla extract
1 1/4 cup white sugar
2 tsp baking powder*
2 tbsp instant coffee
4 tbsp fiber sure (fiber powder)

*use b.p. if you want cakey brownies.

Preheat oven to 350 degrees F. Line a 9x13" baking dish with parchment.
Puree the black beans, then combine with the eggs, cocoa powder, baking powder, salt, vanilla extract, sugar, and instant coffee in a large bowl; blend until smooth; pour the mixture into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 40 to 45 minutes.

Tuesday, April 20, 2010

alton brown's soft pretzels

tonight, baby jack and i made soft pretzels for dinner using this recipe. the results were outstanding! these are definitely going to become a family tradition. it's a fun, quick, and minimally messy recipe. alton's directions say to use a stand mixer and dough hook. however, we're in a temporary apartment with only the bare necessities kitchen-wise, so i kneaded the dough by hand.

we'll definitely be trying a cinnamon-sugar version of these.