Back to veggies! I bought some savoy cabbage with the intention of making Alex Guarnaschelli’s braised cabbage. However I found another recipe for Ethiopian cabbage that sparked my interest so I decided to go that route instead. I wound up changing the recipe quite a bit but the outcome was delicious! This cabbage is spiced with garlic, ginger, cumin, turmeric and lots of red pepper flakes. I’m always looking for unique ways to cook vegetables so I’m really glad this worked out. (more…)
Month: June 2013
I feel like my recent posts have been recipes for spicy meat dishes. I guess I’ve been cooking a lot more meat lately? Sorry, not trying to be redundant. Anyway, this recipe is especially easy because it utilizes the slow cooker. Gosh I really love the slow cooker. You just throw a bunch of ingredients into it, turn a switch or press a button (depending on what kind of slow cooker you have) and walk away. Then, when you come home you are greeted by this delicious aroma and dinner is ready for you! It’s amazing. Plus any meat you cook in the slow cooker always comes out incredibly tender.
This pork can be shredded easily and will look like pulled pork when it’s done. Serve with rice or make tacos, like I did (see below). You could also use a cheaper cut of pork, like pork shoulder. I just chose the loin because it’s nice and lean. (more…)
I am constantly looking for easy meat dishes I can make. I could live off of carbs and veggies if I had to (I’m all about the side dishes) but Matt can’t so I’m always trying to find dishes that incorporate meat, which is why I’m so happy I’ve found this versatile marinade. It’s an adaptation of Ina Garten’s Indonesian grilled swordfish. I have no idea if this is authentically Indonesian, but I doubt it. Either way, this marinade is so simple and incredibly delicious. You could use it on any kind of meat you like. Ina uses it on swordfish. I’ve used it on chicken breasts before and then grilled them. The chicken came out so tender and full of flavor. This time I tried it on thinly sliced stir fry beef. It came out equally delicious. This is one you will want to keep on hand. I promise! (more…)
When I say spicy, I mean spicy. This recipe actually cuts down on the amount of chipotle peppers I used in the version I made last night. I had used two 7 oz. cans of chipotle peppers in adobo sauce in the recipe I made and it about blew my socks off. Growing up in Asia, I can handle the spice so I still really enjoyed it, but for most people I think one 7 oz. can of chipotle peppers is plenty. I love the flavor of chipotle peppers but I am not all that familiar with cooking with them, just eating them. So I really wasn’t sure how many peppers or cans to use. Like I said, two cans turned out to be a bit too much.
I got this idea from a recipe I found on the pioneer woman’s blog but really this version is a different recipe entirely. I actually originally wanted to try this recipe out in my slow cooker but I didn’t plan ahead yesterday. This does take 2-3 hours to cook so be sure to factor that in if you’re making this for dinner. It’s delicious served over a baked potato or rice with a dollop of sour cream and a little extra cilantro.