Friday, September 16, 2011

Mother's Garden Goulash served with Corn Mashed Potatoes

Apparently my co-workers and I did something right. We earned $500 for a store party! We had a cookout at a beautiful park, played mad libs, baggo, and us ladies took a trip to the swings and played like little girls. It was a blast. The original plan was a pig roast.. oh praise the Lord it was changed! They cooked filet mignons and had a nacho bar. My thoughtful boss made a marinated tofu steak, scrambled tofu for my nachos, and tons of grilled veggies! Wow! What a blessing! It was a really great time. 
Madlibs never get old and you can never be too old for them!
Girls going through my clothes before I take them to Goodwill
Tofu nachos & red bull!! Yes!
Yes, and even cheesecake served in the park
Special tofu steak!
 I get bored of the same side dishes all the time. I found this corn mashed potato recipe from Cooking Light. Very good. Even a co-worker of mine tried the leftovers at work and loved it! 

Corn Mashed Potatoes

2 1/4 C. baking potatoes, peeled & cut in med-sized pieces
1 3/4 C. sweet potatoes, peeled & cut in med-sized pieces
1 C. frozen whole-kernel corn, thawed & drained
3/4 C. coconut milk
1 T. olive oil
1 T. butter (I use vegan)
1 t. curry powder
1/2 t. sea salt
1/4 t. ground turmeric

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Add corn to pan; cook 5 minutes or until potatoes are tender. Drain well. Place in a large bowl and mash with potato masher. 

Combine coconut milk, oil and butter in a small saucepan; bring to a boil. 

Stir milk mixture, curry, salt and turmeric into potato mixture. Serve!
I served this recipe with a fantastic goulash recipe I found in Rachel Ray's magazine. Perfect summery garden recipe!

Mother's Garden Goulash

4 T. butter
1 large tomato, chopped
1 leek, finely chopped
3 garlic cloves, smashed and peeled
salt & pepper
2 ears corn, kernels scraped off the cob (about 1 cup)
1 small yellow squash, chopped
1/4 pound green beans
1/4 pound okra, sliced (optional)
2 T. fresh basil, chopped

In a large skillet, melt the butter over medium heat. Add the tomato, leek, & garlic and cook, stirring occasionally, until tender. Season with salt & pepper. Add the corn, peas, squash, beans and okra (if using) and cook until the vegetables are al dente, about 15 minutes. Toss with basil & serve!
I hope you are inspired today. Enjoy your co-workers and those close to you. Share a meal with them. Speak a kind word of encouragement to them. Be a joy to spend life with! And go make some delicious food!

As always,

Chef Teebs

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