Ingredients:

• 1.5lbs brisket
• 2 large potatoes
• 1/2 pound button mushrooms (or crimini are fine too)
• 4 large green onions
• 8 medium-large garlic cloves
• 1 bottle of Guinness
• 1 large carrot sliced (or two handfuls of carrot chips but don’t use baby carrots because they’ll come out too sweet)
• 1/2 cup pressed Barley
• 1 small can of cream of mushroom soup
• 1 onion soup packet
• 1/4 cup water
• Flour
• Olive oil
• 1/8 blue cheese crumbles
• 1/2 cup shredded cheddar
• dried sage
• red pepper flakes

How you make this happen:

1. Turn your slow cooker on to high and put the can of cream of mushroom soup, bottle of Guinness, packet of onion soup mix, and water in and wisk that all together.
2. Put in your 1/4 cup of barley and get to chopping your vegetables.
3. Cut potatoes into bite slice chunks and slice your carrot and mushrooms (thirds on the mushrooms if they’re small, quarters if they’re large) and add them to your warming slow cooker.  Chop up your garlic and add that in there too.
4. Cut brisket into bite sized chunks and dredge them in flour before browning them in a skillet with some olive oil (we have some garlic infused olive oil so that’s obviously what got used this time).  Once the brisket chunks have turned brown on all sides, add them into the slow cooker, making sure to scrape anything from the pan into the slow cooker pot.
5. Stir all of this together and let it cook for at least 3 and a half hours, coming back to stir it about every 45 minutes to an hour.
6. An hour before you want to eat, slice up your green onions and add in the blue and cheddar cheeses along with a couple shakes of crushed red pepper flakes and a few generous shakes of dried sage.  Give it another good stir, wait 30 minutes and give it another good stir.  Then wait 30 more minutes and eat it.

Then you eat it and enjoy.  We had it with some garlic parmesan roasted asparagus but you can obviously have whatever the hell you want with it

Tonight’s dinner:  Marinated turkey breasts from Aldi, baked garlic asparagus, and some spicy crispy potatoes.

These turkey breasts are great because they’re relatively cheap, easy to prepare (bake them at 325 for an hour), and yield enough leftovers for at least one of our lunches. 

We followed this up with a fruit salad that was adapted from this recipe. Minus the little marshmallows, plus mandarin oranges and banana slices, just kind of eyed the ingredients that didn’t come in blocks or cans, subbed American neufchantel for cream cheese, and didn’t freeze it because, seriously, who the hell freezes a fruit salad?  It is not pictured because it kind of looks like a bowl of Queen Frostine from Candy Land’s barf.

Tonight’s dinner:  Turkey burgers.  Pan cooked with garlic powder, thyme, onion powder, and little bits of bacon mixed into the turkey.

We were in the mood for chain pizza and a combination of a buy one large pizza, get another of equal or lesser value free coupon code and the fact that we could track our orders in real time made us go with Domino’s. The mushroom/spinach/pineapple/bacon one has the white sauce.  There was some cheese bread involved but there’s not enough left to bother photographing.

Also, there will be better food posted once Rob writes up his opinion on Franks N Dawgs.

This is a joint effort between Rob and Amanda.  Since we’re both food enthusiasts, eat 75% of our meals together, and end up posting about or photos of really good food on our normal tumblrs, we figured this might be kind of a fun deal.

There will be food in the next post.