Thursday, October 18th, 2012
A couple of days ago, I thought of the perfect title for this series of posts I’ve been doing. I did not write it down and of course I’ve forgotten it. It was very clever. Please keep your fingers crossed that I will remember it. Until then, you’re stuck with “Recipe Recap.”
First up, Thai Steak Stir Fry. I tore this recipe out of a recent Everyday Food. If you do not subscribe to that little magazine, you should. Anyway, we had this last night and it was fantastic. There is a crazy commenter on the recipe that thinks 4T of ginger is too much. It is not too much. Do not cut down the ginger. Also, this really doesn’t serve much more than 2 people. We had a few green beans left over but not much steak. So, if you want a heartier meal, maybe use 3/4 pounds of skirt steak?
Slow cooker season! Slow cooker season! We really liked this Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach. I scooped some beans and kielbasa out of the stew for Henry and he enjoyed it as well. I didn’t have a can of tomatoes so I chopped up a couple of teeny ones from our garden and then put a smidge of tomato paste in and that worked just fine. I used grocery store kielbasa but I think next time I might walk over to our local meat market and grab some kielbasa there. You are required to serve this with a big hunk of crusty bread.
Terrible picture (again, I am not any kind of photographer) but these Sticky Balsalmic Ribs were ridiculously amazing. I am not even going to pretend that I made them, but I SUPERVISED the entire process and they looked pretty easy. I eagerly await the next time Bill makes these. (Tyler Florence’s Corn Poblano Pudding is on the side. I do not recommend it.)
I think I’ve said this before, but when Janssen tells you to make something you need to drop everything and go make it. This is Sweet Potato Banana Bread and it is yummy. I had some leftover sweet potato puree from when Henry was first starting solids and it worked perfectly in this. Henry had a teeny bit of this and actually yelled at me when it was gone. Sorry buddy.
And, finally Mu Shu Pork from Weelicious. No photo of this one. Her recipe calls for chicken, which was frozen solid the day I was going to make this, so I improvised with pork tenderloin. Mu Shu Pork is one of our favorite Chinese takeout dishes and this did not disappoint. If you’re local, you have to buy your tortillas from the Fred Meyer on Hawthorne. They make them fresh every day and they are so, so good.
So, what have you been making lately?