Pot Roast Stroganoff

1. 4 cups beef bone broth
2. 2 pounds chuck roast, trimmed of excess fat and cut into 2" cubes
3. 1 medium onion, small dice
4. 3 cloves garlic, minced
5. 2 tablespoons flour
6. 1 pound assorted mushrooms, sliced (crimini, button)
7. butter
8. 1 package of egg noodles
9. 1/2 cup sour cream
10. salt and pepper
11. vegetable oil

Instructions

1. Add the bone broth to a small pot and bring to a simmer.
2. In a cast iron pan, add oil and butter then heat to medium heat. Heavily season the chunks of beef on all sides with salt and pepper. Once the oil is hot, add the chunks being careful not to crowd the pan. This can be done in two or more batches.
3. Sear the meat on all sides, about 5-7 minutes per batch. Add all the meat to the pot and add the onions and garlic. Cook 1-2 minutes until fragrant.
4. Saute onions and garlic, then add flour and cook for a minute or two. Add beef back in and stir.
5. Pour broth over the beef. Bring to a boil, then reduce to a low simmer (medium low heat). Cover the pot with venting and allow to simmer for 1 1/2 - 2 hours, until tender. Check on the beef every half hour, making sure the stock has not fully reduced. Add stock, a cup at a time, if you feel the need to.
6. Just as the beef is tender and nearly done, melt butter in a large saute pan. Add the mushrooms, and garlic salt. Cook until tender and caramelized. Add to the beef. 
7. Cook the noodles. Drain.
8. To plate, add the noodles, beef, and a dollop of sour cream. 

Pumpkin Loaf

1 1/2 cups flour
1 cup sugar
3/4 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp clove

2 eggs, beaten
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 tsp vanilla

1/2 cup roasted pepitas, crushed (Starbucks style) or

melt butter and cinnamon sugar and pour over top


Preheat oven to 350.

In a large bowl, add all of the dry ingredients. Sift together.
In a smaller bowl, mix together the wet ingredients.
Pour wet ingredients over the dry ingredients and stir just until the lumps are out. Do not over-stir.
Pour into a 9x5x3 inch loaf pan that has been sprayed with baking pam. Sprinkle crushed pepitas on top or pour melted butter mixture.
Bake for 55 minutes or until a toothpick comes out clean from the center.
Let cool for 5 minutes, then remove from pan.

Perfect Jasmine Rice

Rinse 2 cups of rice several times
Add 3 cups + a little bit of water
Large pinch of kosher salt and hunk of butter.
Boil.
Turn down and cover for 17 minutes.

Turn off heat and let sit with lid covering for 5 minutes.

Roasted Poblano Soup

Roast the poblanos. Dice about 1 cup.

Make rice (on the firm side)

In a soup pot, saute onions and 2 red peppers in butter and a heavy amount of cumin. Add nice pinch of kosher salt. Add 2 cans of corn, a can of black beans, a can of fire roasted tomatoes, halved mushrooms and poblanos. Add 2 containers of chicken stock. Add as much rice as you want. Slowly heat then add a cornstarch slurry to thicken. Add a pint of heavy cream.

Noodle Kugel

1 bag egg noodles
6 eggs, beaten
16 oz small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 T butter, melted
4 oz cream cheese, softened
1 T vanilla extract
1 t salt

1/3 cup sugar
1/4 cup brown sugar
1 t cinnamon

Preheat oven to 350 degrees.
Grease a 9x13" baking dish.
Boil noodles al dente. Drain.
Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla, and salt in a large bowl.
Stir noodles into mixture and pour into baking dish.
Combine 1/3 cup sugar, brown sugar, and cinnamon and sprinkle on top.
Bake about an hour until bubbly and golden.

Bacon Wrapped Water Chestnuts

1 lb center cut bacon
3-4 cans of whole water chestnuts
2 T Worcestershire
1/2 c ketchup
1/2 c brown sugar

Preheat the over to 400 degrees. Wrap the water chestnuts with 1/2 piece of bacon and secure with a toothpick. Bake on a jelly roll pan about 1/2 hour or til the bacon is crispy. Lower the temperature to 350 degrees. Mix the Worchestershire, ketchup and brown sugar together and brush onto the wraps. Bake again until they are brown and bubbly about another 1/2 hour-45 min.