Mushroom and Beef Stroganoff

Ingredients

2 Tbsp Safflower Oil (or preferred cooking oil)

1 lb Crimini mushrooms

salt and pepper, to taste

1/2 cup yellow onion

 2 cloves garlic

1 lb ground beef

2 teaspoons paprika

4 cups beef broth

8 oz dry rotini

1 cup sour cream

fresh parsley, to taste

Equipment

Large pot and skillet

Wooden Spoon

Knife of choice for cutting mushrooms, onions, and garlic

Bowls and silverware for serving

 

Directions

1. Slice mushrooms, dice onion, mince garlic. 
2. Heat Safflower oil over medium high heat. 
3. Add the mushrooms and cook until they begin to release liquids, about 5 minutes, stirring regularly. Season with salt and pepper.
4. Add onions to mushrooms and cook until onions are translucent, about 3 minutes. 
5. Stir in the garlic, and cook until fragrant, about 30 seconds. 
6. Add the ground beef and paprika. I season to taste with salt and pepper throughout the entire cooking process!
7. Continue to cook, breaking up the beef with a spoon.
8. Season to taste with salt and pepper. 
9. Once beef is browned, add in the beef broth and the pasta. 
10. Bring to a simmer then cover the pot. 
11. Continue to cook, stirring often, until the pasta is al dente, 20 minutes. 
12. Remove from the heat and stir in the sour cream and fresh parsley.

This is one of my favorite recipes to eat on a weeknight after a long day at work. It cooks up quickly, and takes a minimal amount of prep work. The left overs store easily in the fridge for about a week, and can quickly be reheated in the microwave or on the stove top. Always remember to re-season with salt and pepper when reheating leftovers!

Ooey Gooey Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup chocolate chips (or more if you like extra chocolatey cookies!)

Equipment
1 Saucepan
1 Large mixing bowl
1 Medium mixing bowl
2 Whisks
1 Spatula
2 Large baking sheets
Parchment paper or 2 silicone mats
Wire racks

Directions

1. Melt the unsalted butter and set aside to cool slightly. 
2. In the large mixing bowl whisk together flour, baking soda, cornstarch and salt. Set aside.
3. In the medium size bowl, whisk together the butter, brown sugar, and granulated sugar.
4. Whisk in the large egg until combined, then add the egg yolk.
5. Once mixed well, add the vanilla extract and mix until it is smooth.
6. Pour the wet ingredients into the dry ingredients and mix using the spatula. The dough should all come together in a ball.
7. Fold in the chocolate chips.
8. Cover the dough and chill in the refrigerator for at least 2 hours, or up to three days.
9. Preheat the oven to 325F degrees.
10. Prior to baking, bring the dough to room temperature for 10 minutes.
11. Line baking sheets with parchment paper or silicone mats.
12. Using your hands, roll the dough into balls. The dough will be slightly crumbly, but the warmth of your hands will warm the butter allowing the dough to stick together. You can make these whatever size you would like, a good starting place is about 2-3 Tbsp of dough per cookie. 
13. Bake the cookies for 11 minutes. The cookies will look like they are under-baked when you pull them out of the oven. 
14. Allow the cookies to cool on the baking sheet for 10 minutes before moving them to wire racks to cool completely. The cookies will finish baking up while resting on the hot baking sheet. 

My favorite part about this dough is that it keeps so well. You can store this for up to three months in the freezer and whenever you want some fresh baked cookies you can bake it from its frozen state for 12 minutes for the perfect sweet treat!