Beef Stroganoff and Eggless Caesar Dressing

I have a confession to make. I hope you won’t think less of me when I tell you, but the only reason that I decided try home made pasta again was because I knew I would have someone else to do the manual labor. Sorry Morgan, but I used you. And, I’m so glad I did. There really is nothing better or more rewarding than home made pasta. Please keep in mind when you watch the video that:

a. This is not the actual time it took to make the pasta. Not even close.
b. There are way Way WAY easier ways to make homemade pasta, but until I am gifted the pretty pistachio colored stand up mixer I want, this is as good as it’s going to get.
c. If you would like to purchase for me the pretty pistachio colored stand up mixer I am registered for Christmas/Channucka/Birthday/Just because you love me presents at Sur La Table.

Beautiful isn’t it?! Normally, having other people in my teenie tiny kitchen with me makes me feel like I’m standing on the edge of the open window on the 44th floor of some really tall building. I would tell you a specific really tall building but I can’t think of one at the moment. Wait… the empire state building. Having someone in the itty bitty kitchen with me makes me feel like I’m standing on the ledge of an open window on the 44th story of the empire state building.

But not Morgan. Having Morgan in the kitchen was comfortable and easy and for the first time since I started NFT’z, I was pretty buzzed before dinner was served. Normally I’m running from stove to table and chopping and boiling and stiring and mixing and I forget to stop, relax and take a sip of wine. But not this week. This week I boozed it up! And it was awesome. The company was awesome, the food was awesome and the buzz was extra awesome.

The food was pretty amazing too.

Beef Stroganoff

Caesar Salad

With eggless and pretty healthy caesar dressing

Morgan is proud of her food

And I am so proud of Morgan!

Love and Beer Floats

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

1 clove garlic, crushed
1/3 cup low-fat cottage cheese
1/2 cup nonfat plain yogurt
1/4 cup freshly grated Parmesan cheese
5 teaspoons white-wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste

Puree garlic and cottage cheese in a blender or food processor until smooth. Add yogurt, Parmesan, vinegar and Worcestershire and pulse to blend. Season with salt and pepper.