I’ve been collecting random non-cooking blog recipes. Mostly because I need a bunch of easier/quicker/cheaper recipes than are the usual cooking blog fare.
A blogger I followed posted a Beef Stroganoff recipe that looked pretty doable. It’s no high cuisine, but it’s pretty easy and pretty fast. I will definitely make this again.
I used an entire 16 oz of mushrooms, which gave me a bit of trouble when it came time to brown the beef. Next time, I need to pull some of the mushrooms out, I think. Or get a bigger pan. (probably not actually get a bigger pan)
For me, it’s turning out to be ~3 or 4 servings, when dumped over some pasta.
Time to cook: ~1 hr (I let the mushrooms cook down quite a lot before adding the beef, and waited till the beef started browning, not just cooked.)
Would make again? yes
I think I have found a new favorite cookie.
For a long time, I’ve been a fan of the classic chocolate chip cookie. Easy to make, hard to fuck up, always delicious.
These cookies take delicious to a whole new level. They are the World Peace cookies from Smitten Kitchen and they are easy to make and also amazingly delicious.
I’ve also discovered a new favorite ‘type’ of cookie. That is to say, you make up the dough and then refrigerate it for a few hours (or stick it in the freezer for less time). Later, you slice and bake. While the delayed gratification of the cooling period isn’t awesome, the near-instant gratification of slicing a cookie log, baking, and 12 minutes later having fresh hot cookies is very pleasing to me.
Notes for next time:
I don’t know if the directions are a little off, I can’t measure half an inch, I snacked too hard on the raw dough, or what, but I definitely didn’t get anywhere near 36 cookies. Next time I will make the ‘logs’ a little less thick and slice the cookies a little thinner (and maybe eat a little less cookie dough!). That said, 12 minutes was PERFECT and the cookies came out PERFECT, despite any failings on my part.
Also, the dough really is that crumbly. Just mash it together and stick it in the fridge. It’ll all come out just fine.