Taking the full measure of life

Another slow-baked potato (with a new topping)

October 28th, 2007 · 3 Comments

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I told you I’d be on a baked potato kick for a while, didn’t I? And I am. . . . Last night was this week’s slowww-baked-potato-with-a-fabulous-topping night.

I decided to make a beef stroganoff tonight as the topping. Here’s the recipe I made up as I went along:

Beef Stroganoff Potato Topping

Serves 4.

1 lb. organic, pastured, local (yay, the happy triad!) ground beef (In the days I could eat soy, I used TVP instead of beef for a similar recipe)
1 T olive oil
1 organic yellow onion, chopped
1 T ghee (or another T olive oil)
1/2 lb. small organic mushrooms, sliced
1/2-1 c. mushroom broth and/or 1/2 c. dry white wine, if you have it on hand
2 T. corn starch (optional)
1 tsp. fresh tarragon, chopped
1/4 tsp. dried nutmeg
1 1/2 c. goat yogurt

Heat a large skillet on medium. Add the ground beef, and cook, stirring regularly, until completely browned. Drain most of the grease, and put the beef in a bowl to the side.

Add the olive oil to the skillet. Add the onions, and stir. Cover, and let cook for three minutes. Take the lid off, and stir. If onions are soft and the edges are starting to brown, move on; if not, keep cooking, up to five minutes more.

When the onions are done, scrape them into a small bowl, and set aside. Add the ghee (or additional oil), and saute the mushrooms for five minutes, or until very soft. Add the broth and/or wine, the tarragon, and the nutmeg. Stir in the cornstarch, if using. Cook five more minutes, uncovered.

Add the beef and onions back to the mix, and turn the heat to low. Stir in the goat yogurt, and serve. (Do not let the mixture start to boil, or the yogurt may curdle.)

In the photo, it just looks like gray mush, but it was some damn tasty gray mush.

To up the vegetable quotient on our meal (since I try to keep our meals around 2/3 vegetables and fruits), I sauteed two yellow squash in a small bit of olive oil with some fresh oregano and parsley tossed in. My husband (who spent part of his childhood in California, where artichoke-eating is common) also steamed an artichoke for us to eat; I had never had one before. It took 45 minutes to steam! Artichokes are definitely labor-intensive to eat, and the flavor reminded me of mild asparagus.

A couple of hours later, when we were ready for dessert, I served ~2 T. of dairy-free Nutella-like topping on sliced pears, with scoops of vanilla rice cream (I prefer the delicious Good Karma brand over the chalkier Rice Dream) rolled in crushed, toasted hazelnuts on the side. Simple, tasty, and beautiful.


(To make the dairy-free Nutella, I microwaved the contents of one can of allergen-free hazelnut praline for a while to get it stirrable, and I set it aside. I then microwaved a 4-oz. organic, dark chocolate bar on med-low, stirring it every thirty seconds, until it was melted. I mixed the two together well and let the mixture cool. Then I stored the mixture in a small, covered bowl in the freezer until last night.)

Tags: allergen-free recipes · baked potato of the week

3 responses so far ↓

  • 1 Megan // Oct 28, 2007 at 7:26 pm

    This looks wonderful! You are inspiring me to start cooking again!

  • 2 Mamarati // Oct 31, 2007 at 3:19 pm

    What a great idea. I think I have gotten locked into the little categories on our rotation diet… I didn’t even think about making a baked potato and doing some toppings. Hmmm….

  • 3 Cherie // Nov 26, 2007 at 9:43 am

    I’m fond of the Good Karma brand as well.

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