Wow, so it's been a while ... I don't even really know why, but life has been stressful recently. I just took a little solo trip, so I was getting ready for that. We also have some big projects at the house, and my grandma is sick. I don't know if all of that sounds like not enough to justify the level of stress I feel, or if that's even a good question to ask.
Anyway, besides kind of not being in the mood to write, this next recipe didn't turn out all that well. It is another one from allrecipes. Pork butt steaks were on sale, and it was a nice excuse to try cooking a big piece of meat in my new(ish) pans. I think I've mentioned that I'm nervous about doing that, and it is probably why the recipe didn't turn out so well. I used extra butter in the pan to make sure nothing stuck, and in so doing probably made the sauce too rich. I mixed some fried rice in the pan after the pork was cooked, which soaked up all of that rich sauce. It wasn't too bad - it was salty and the pork turned out fine. It was just too rich to be eaten in one sitting. I could see trying something like this again, but I would definitely try to cut the amount of fat next time. Which would probably result in a tuck-to-the-pan disaster... Maybe I won't try this again soon.
Wednesday, April 29, 2015
Wednesday, April 1, 2015
Texas Coleslaw
I'm trying to type this out on my phone, so it will be short and sweet!
Recipe 13: Texas Coleslaw
Here is another recipe from AllRecipes. I had a little cabbage left over from St. Patrick's day, so I added a small head of red cabbage, and whipped this up. As you can probably tell, we are a spice loving family, and we were pretty happy with the kick. I did use a little less cumin than called for, and added a scant quarter cup of sugar, partially because I used bottled lime juice, which tends to be bitter. The one thing to note is that it does mess up the refreshing quality of a standard coleslaw.
Speaking of, here is my standard slaw recipe, which is as basic as they come.
1 small head of cabbage, cut into small pieces
2 (or so) grated carrots
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup mayo
1 teaspoon (or more for desired consistency) lemon juice and/or apple cidar vinegar.
"One head of cabbage" isn't exactly a standard unit, of course, so I generally find I need to double the dressing to get everything covered.
Recipe 13: Texas Coleslaw
Here is another recipe from AllRecipes. I had a little cabbage left over from St. Patrick's day, so I added a small head of red cabbage, and whipped this up. As you can probably tell, we are a spice loving family, and we were pretty happy with the kick. I did use a little less cumin than called for, and added a scant quarter cup of sugar, partially because I used bottled lime juice, which tends to be bitter. The one thing to note is that it does mess up the refreshing quality of a standard coleslaw.
Speaking of, here is my standard slaw recipe, which is as basic as they come.
1 small head of cabbage, cut into small pieces
2 (or so) grated carrots
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup mayo
1 teaspoon (or more for desired consistency) lemon juice and/or apple cidar vinegar.
"One head of cabbage" isn't exactly a standard unit, of course, so I generally find I need to double the dressing to get everything covered.
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