I haven’t been feeling very ~inspired~ to cook lately, but that doesn’t mean I’ve been eating bad! Here’s a look at the notable meals I remembered to photograph from the past two weeks.
Beef Stew with Quick Spaetzle
My mom made this soup frequently in the winter months during my childhood, which always brings the cravings out when the temperature drops.
I love this stew in particular because it’s impossible to mess up or have it taste anything but heartwarming.
You can buy beef in almost any form for this. The grocery often has “stew beef” packaged for cheap or you can cube your own preferred cut. You can also make it on the stove top in an hour or have it cook all day in the crockpot (recommended for flavor). Either way, you’ll want to sear the cuts of beef before doing anything else. To get that nice sear, you want to make sure the cubes are nice and dry. You can do this by coat them thinly in flour to help, and that will make the stew thicker later if you prefer.
After the beef is seared, I add in diced onions, carrot coins and roughly cut potato. Then I’ll add in beef broth, Worcestershire sauce, a tiny bit of red wine vinegar (or red wine!), bay leaf and any seasonings my heart desires. I’ll let it simmer until the potatoes are tender, or 6 hours on low in the crockpot, and then add in sweet peas.
To make the spaetzle dough, I followed this recipe but ended up adding more water (and salt) to make it pancake-batter consistency. I use two spoons to dollop the dough into the lightly boiling soup and let them cook for a handful of minutes. All done! The fresh egg noodles are what really make this soup so filling, and I always love to pay homage to my German ancestry.
Stuffed Cabbage Rolls
While I have German roots, Jackson has Lebanese. While I enjoyed Middle Eastern and Mediterranean food before I met him, I have come to love the food and culture him and his family have shared with me. I also love that cabbage is huge in both German and Lebanese cooking!
I cannot take credit for this recipe or even primarily making this recipe. While I cooked the beef and rice mixture and prepped the cabbage leaves, Jackson rolled all of them! The cabbage pieces that couldn’t be used lined the bottom of the pot, and then the rolls were stacked up with tomato and garlic wedged between and over top. To cook, you have to place a plate overtop of the rolls so they don’t float/move around in the boiling water. It was such an interesting process.
I know it’s common for cabbage rolls to be covered or even cooked in a tomato sauce, but I loved this lighter version. I think blending the cooked tomatoes and garlic (plus some addition cumin) would create a great sauce if you prefer.
Tasting Treats
I made a charcuterie spread for my cousins birthday, went to high tea with a friend, and enjoyed a local grocery store’s wine tasting! I love tastings of any kind and the past two weeks have been filled with them. Including…
Spencer Ann Arbor
YEAH. I know. I met up with one of my longest, bestest friend to enjoy a literal feast. A wine bar? With a rotating menu? I’m there.
We had both the meat and vegetarian pasta (from their feb. 1 – feb. 25 menu) plus all the a la cart options for the evening. I also enjoyed two glasses of the “Surprise Me!” wine. The first glass was a crisp and light pinot blanc and the second a surprisingly tasty (and not too buttery) chardonnay.
An amazing experience. Absolutely take your beau out on a date night there! It’s by reservation only, so make sure to call well in advance!
In conclusion – I need to actually cook at home this week. Writing out this blog always helps me brainstorm for the next week. If you have any suggestions or want to feature your own food adventures, leave a comment! See ya next week!
Love, Maggie
Maggie's Kitchen 