Monday and Tuesday
I was in NYC for a work event. No cooking either night.
Wednesday
CrockPot Mushroom Beef Stew
Paul enjoyed and complimented this stew, but I kept thinking about how I would change it. I would have liked a thicker sauce, for instance — I thought this version was too thin. And while the recipe called for more mushrooms than I actually added, I would rather make another type of beef stew that has less mushrooms but includes other ingredients. I’m going to do some research and see what I can find.
Changes and Notes: 1) Used gluten-free bread crumbs instead of flour; 2) Used 1.5 pounds of beef stew meat that I cut into small chunks; 3) Used two 8-oz packages of mushrooms; 4) Didn’t add parsley (I had some but just forgot to add it).
Thursday
Went out to eat with friends
Friday
Cauliflower Penne Puttanesca
Loved this. Read more by clicking on the link above.
Saturday
Went out to eat with friends
Sunday
Roast with Pickles and Sour Cream
You’ll have to take my word for it — this is really good. Recipe courtesy of Paul’s mom. I’ll feature it in a separate blog post soon.
I have never seen roast with pickles it in! Is it a German dish?
You mentioned that you would like to have more vegetables in the beef stew. I would suggest carrots, onions, celery (classic mix)…maybe a fennel bulb thinly sliced…the ideas are endless :)
I have no idea of the origin! It’s something that Paul’s mom has made many times over the years but I never asked her where she found the recipe — I’ll have to remember to ask her. :)