Recipe: Potato Salad

Now that summer's over, it's time to show you what you should have been eating for the past 3 months. Also, give you 9 months to get ready for next summer!

Mmm, potato salad. Tastes like America!

Potato Salad
Serves 8

INGREDIENTS

• 5 lb Red Potatoes, peeled and halved
• 6 Eggs, hard boiled
• 4 Stalks Celery, chopped
• 1/2 Onion, diced
• 1+ Cup Mayonnaise
• 2+ Tbs Dill Pickle Relish
• 1-2 tsp Celery Salt
• Salt & Pepper

INSTRUCTIONS

1. Boil the potatoes: put the peeled and halved potatoes in a pot, cover barely with water, cover, and boil for ~15 mins until they a pricked easily with a knife, but still hold their shape.
2. Drain the potatoes: when the potatoes are finished, drain the water from the pot and replace with cold water (do this 2x) - you want to cool the potatoes so you can cut them.
3. Cut the potatoes: into bite-sized pieces and put into a large bowl.
4. Boil the eggs: put the eggs in a small/medium saucepan, cover with 1" of water, cover, and set to boil. When the water is boiling vigorously, turn off the heat and allow the eggs to set for 12 mins. Done.
5. Peel the eggs: when the eggs are cooked, drain the water from the saucepan. When the water is gone from the pot, agitate the pot so the egg shalls crack slightly. Fill the pot with cold water (this is to cool the eggs). You can also add ice to speed the process. When the eggs are cooled, peel. If you pre-cracked the eggs in the pot, it will be easier to peel - the water will have seeped-in and made the shell "loose."
6. Cut the eggs: cut four of the eggs into twelfths and then slice the other two eggs.
7. Mix everything: potatoes, celery, onion, relish, mayo, 4 chopped eggs, and celery salt - stir those together in a bowl (gently). Check seasoning, and add the appropriate amount of salt & pepper.
8. Top with the artfully sliced hard boiled eggs - that looks great!

RECIPE NOTES

• My grandma boils the potatoes with the skin on and then peels them later >> Yeah, well, I find it easier to peel first.
• Why not peel and cut the potatoes before boiling? >> Boiling small potato pieces tends to wash-out the potato flavor. The goal is to boil the largest-sized potato pieces possible. I cut in half because that will speed the process without washing-out the flavor.
• What kind of mayo should I use? >> Some people like Miracle Whip: traitors. I use Kraft Mayonnaise, and so should you.

Recipe: Beef Stroganoff

What's badass? Eating a satisfying pile of comfort food. This time, load-up on some Russian heritage - BEEF STROGANOFF!

Mmm, beef stroganoff on a plate. Plus corn - brilliant!

Beef Stroganoff
Serves 4

INGREDIENTS

• 2 lb boneless Beef Roast (chuck roast is good)
• 16 oz Beef Stock
• 8 oz Chicken Stock
• 16 oz Mushrooms, sliced
• 1 Onion, sliced or diced
• 3 Tbs Flour
• 4 Tbs Butter
• 12 oz Sour Cream
• 12 oz Egg Noodles
• Salt & Pepper

INSTRUCTIONS

1. While the roast is partially frozen, cut into 1/8" thick strips against the grain. The roast is easier to slice when it's partially frozen. The length/width of the strip is up to you, but 1/8" is the right thickness.
2. Heat a large skillet to high. Add ~1 Tbs vegetable oil and cook beef until brown. Flip and cook the second side. It will take ~2-3 minutes to cook the first side and less on the second side. Be sure to NOT crowd the pan - which means you might want to cook the beef in 2+ batches (depending on the size of yo skillet). When cooked, evacuate the beef to a ready bowl.
3. In the same skillet, lower the heat and add the onion. You may need to add a little oil if the pan has dried-out. Cook until softened slightly (5 mins). Make a space in the middle and add the mushrooms. Cook until the mushrooms are softened (~5 mins).

Onions slightly cooked - add the mushrooms

Onions and mushrooms fully softened

4. Add butter and allow to melt. Add flour, stir to make a roux, and cook for a few mins. Add the beef broth and allow to thicken. Add beef and stir together. Check the thickness - chances are, the mixture will be pretty thick. Add chicken broth to get sauce to desired thickness - might not need all 8 oz of chicken broth.

Roux has been cooked and beef broth added. Check thickness and add chicken broth to reach desired consistency. You can do it.

5. Cook together for ~20 mins.
6. Meanwhile, start cooking the noodles - plan to have them finish when the beef mixture is complete.
7. When the beef mixture is finished, turn-off the heat. Add the sour cream and stir together. Check seasoning and add salt and pepper if needed. Ladle beef mixture over cooked noodles - as much as you like - start the diet tomorrow.

RECIPE NOTES

• Seems too easy. Are there any tricks? >> Nope, this is a simple one. Enjoy a triumphant return to comfort food.

ENDORSEMENTS

"Mmm, that's good stroganoff!" - Tsar Nicholas II

Recipe: Chopped Salad

WTF is chopped salad? It's good.

Chopped salad close-up. To your health!

INGREDIENTS

• 1 Red Bell Pepper; diced
• 1-2 Cucumbers; peeled, seeded, and diced
• 12 oz Snow Pea Pods; diced
• 1/2 Red Onion; diced and rinsed
• 1/4 Cup Sliced Green Onion
• 3-4 oz Bacon; cut-up
• 12 oz Ditalini (or other small ring pasta); cooked, drained, and cooled
• 2-3 oz Sharp Cheddar Cheese; diced
• 1 Small Head Romaine Lettuce; sliced thin
• 12-16 oz Cherry Tomatoes; halved
• 1 Can Chick Peas; drained and rinsed
• 1 Chicken Breast (~1/4 lb); cooked and cut into small pieces (optional)
• Dried Cranberries
• Creamy Italian Dressing

INSTRUCTIONS

1. Prepare the ingredients: everything should be about the same size - 1/4"


• Red pepper: instructions on another post (learn something)
• Red onion: after dicing the onion, put into a wire mesh strainer and rinse under cold water. This will remove some of the punch of the onion - otherwise, the salad will taste too onion-y
• Romaine lettuce: take-off the dirty outer leaves of the lettuce and cut the lettuce cross-wise into thin ribbons
• Cucumber: remove the seeds (I cut it into quarters lengthwise and then cut the "wedge" of seeds at the top of the triangle (see picture)), then dice the cucumber into the appropriate size and shape

Cut-along the dotted lines

• Chicken: brown the chicken in a skillet--both sides--and then cut into small pieces
• Bacon: fry the bacon until crisp and then cut/break into small pieces
• Ditalini: cook in salted water, drain, and rinse under cold water to cool. If you plan ahead, you can put it in the fridge to cool completely. I cooked a pound of pasta because I didn't know how much I needed and now have left-over pasta in the fridge (can add to soup)

Ditalini in its natural habitat

• The rest of the ingredients are self-explanatory

2. Mix
3. Eat (you can dress the salad all at once or dress individually)

RECIPE NOTES

• How much cranberry should I use? >> I used a "handful." It's a to-taste kind of thing - it adds a nice tangy sweetness. Now, the size of my impressive handful isn't the same as yours - so start with a Cup and go from there
• How much dressing? >> Another "to taste" ingredient. Use your best judgment