Tuesday, June 25, 2013

German Potato Salad

Hey Y'all-
I have been beating myself up every time I cook something great that I don't take process photos. I know I know not everyone needs that, but I know my favorite cooking tutorials have them, and I try to write a blog I would want to read. I've made several really good things lately, and I decided that sharing the recipe with only the finished product is better then nothing.

This is something I have always loved, and since it will be a while till I go to Oma's Haus in San Antonio (My go to dinner after Six Flags) and M's aunt's mom probably wont share her recipe (although I haven't asked) I decided to try it myself. This is a mixture of a few things I found on pinterest. Also I added eggs, because I like it that way, its not traditional.

German Potato Salad
 1 pound potatos
2 hard boiled eggs
Olive oil
Half a medium onion
2 cloves garlic
2-3 slices Bacon
1/4 cup red wine vinegar
dash of rice vinegar (optional)
2 Tablespoons mustard
salt and pepper to taste
chopped parsley

Boil potatoes until you can pierce with a fork (depending on the type you may want to peel them first) I just put the eggs in with the potatoes to hard boil them at the same time. drain and set aside, potatoes will need to be warm enough to handle to room temp. Cook bacon too.

In a pot (the same one you just drained?) add olive oil, diced onion and minced garlic to sweat out: About 2 min. add vinegar, mustard, and bacon.

Cut potatoes into 1 inch cubes, dice peeled eggs ( I usually throw out one of the yolks, less cholesterol) stir to combine in pot over very low flame until all the liquid is absorbed. add more olive oil (one recipe said until potatoes are glossy, I thought that sounded like too much, just use your best judgement. I might have put 3 more tables spoons) stir in parsley, add salt and pepper to taste. Serve warm.
The Artsy Girl

Monday, June 24, 2013

Pepper Steak

M's family ween beach camping this past weekend. I don't really care for it, but usually go along, but this year I refused, newborn babies don't need to sleep on the beach. I went to my Grandparents for the weekend (Nana and Papou) because they love seeing their first great grandchild. When I was there we cooked a lot, because Nana was sure that I didn't want to take the baby to a restaurant. While Munchy does fine out in public that was fine with me, you know I love cooking.

This is one of Papou's favorite meals. Just like me he doesn't think that there are many things worthy of eating the next day, and this is one of the dishes he thinks holds up after reheating. Also Nana had been thinking about it since she was in the hospital. she was going off of a recipe so old that no one could really read it, and she still has some speech delays from her stroke last year, so needless to say it was an adventure. I wrote everything down, but just realized that I sent the paper through the wash! Ugh! Here it is to the best of my memory.

Sirloin beef tips (we cut a sirloin into strips, because the meat was better)
2 cloves of garlic, minced
1 onion, chopped
1-2 green bell peppers, cut into rings
1-2 Cups chopped mushrooms (optional)
2 cans stewed tomatoes
1 can beef broth
2 Tbs corn starch
2 tsp soy sauce (although Nana called it Worcestershire sauce)
1/4 cup warm water
1 Tbs oregano
salt and pepper to taste

Use one of the 12 in skillets that is wide and has deep walls, or a pot, there is a lot of liquid and stuff here.

In a little olive oil saute onions and garlic until translucent, about 5 min.
Add beef tips and saute until brown.
if using add mushrooms and saute 5-10 min. 
Put in the 2 cans of tomatoes. If you are using whole caned tomatoes cut them up first. Add beef broth and oregano, Bring to boil, then cover and let simmer for 25 min.
Stir in bell peppers, let simmer 5 min. 
 Add corn starch to water, dissolve, add mixture to pot, add soy sauce.( I really think this is optional)
When thickened it is ready

Serve with pasta.