Cookies?

In the spirit of Adar and the holiday of Purim, that guy spent the day yesterday with My fair lady and Bubbie making hamentashen.

Hamentashen are a triangular shaped cookie that are traditionally served on Purim. The cookies are cut, filling is placed in the center, and then pinched at the corners to give them their triangular shape. Bubbie made two kinds of dough: raised dough and cookie dough.

Our cookie dough hamentashen are filled with a raspberry jelly mix that also has coconut, walnuts, and raisins. We also made what I like to call Hamentashios- smaller bite sized cookies (size enough for one chocolate chip) that could be great in a bowl with milk!

Our raised dough hamentashen are made from a dough that has yeast in it, meaning that they become bigger when they bake. We filled them with mon- a poppy seed spread.

Boy are they yummy!

Chag Purim Sameach!

~That Guy

Steak and potatoes

Hello again from Mid week meal! Nothing says being snowed in quite like a nice juicy steak. Okay, maybe not, but you never need an excuse for steak. I whipped up a quick and easy marinade, cooked my meat in it, then served the steak with a side of roasted fries.

Here’s what I did:

Steak Marinade:

• 3/4 Cup balsamic vinegar
• 1 cup Worcestershire sauce
• 1+ 1/4 cup olive oil
• 2 tsp oregano
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tbsp chopped garlic
• salt and pepper to taste

Mix all ingredients together and marinade steak in it for at least an hour (I used two steaks for this, but the amount of marinade is easily enough for 6 steaks)

Cooking:

1. Heat a fry pan with a little olive oil
2. sear off all sides of the meat
3. Add remaining marinade (that the steaks were in) and cover and place in the oven at 375 F for twenty minutes

 

Potatoes:

• Cut the potatoes into small fries
• season with paprika, salt, pepper, adobo seasoning, dried parsley, onion powder, garlic powder
• Cook at 400 F for 45 minutes tossing every 12-15 minutes

 

Enjoy!

~That Guy

Presenting: Stuffed Chicken

Basmati rice

Diced shallots ready to go

Oh Yea

“A gootchy gootchy goo. who’s a good bird?”

Stuffed Bird

Welcome back fellow mid week mealers! This week these guys put together a delightful dinner, the main course being a deboned and stuffed capon chicken stuffed with a spicy, and a sweet rice stuffing. These guy’s haven’t done anything quite like this, so we used this youtube video to help get a visual idea of how to go about the process. Now, the important things to keep in mind are to keep your knife as close to the bone as possible, the leg bone is partially left in, the wing is also left on the bird, and the tenders from the breast are sliced off and put in the areas where there is less meat to create a consistent layer of meat for the finished dish.

Ingredients:

Spicy stuffing:

•  1 cups wild rice
• 1.5 cups white rice (basmati)
• 10 challots (diced)
• 6 cloves garlic-chopped
• fresh rosemary-chopped
• Dried cranberries
• Balsamic Vinegar
• paprika
• red pepper flake
• Salt+ Pepper to taste
• Twine

Here’s what to do:

Cook both of your rices and then mix together in a bowl. Sautee your shallots and garlic together, add in your red pepper flakes and paprika( lots of both to make it nice and spicy). Once your shallots are golden toss them with your rice along with your rosemary, balsamic vinegar, and dried cranberries. Season to your liking. 

Take your stuffing and pack that lucky bird with as much of it as you can. As you can tell from the video they used a needle to tie up the bird.  These Guys used twine to keep everything together. Start by tying the legs together- keeping string on both sides to wind it around the bird. I tied a knot at each interval to keep everything nice and tight.

Put the bird in a roasting pan and cook covered at 375 degrees F for one and a half hours and check- your bird should be at 160 degrees when it is ready. Make sure to baste your bird often; we used our chicken stock.

Enjoy!

~These Guys