My New Year's resolution is to try out at least one new recipe a week. I'll post about them here.
Sure, why not?
Usually when I look for a slow-cooker recipe, I want one that requires minimal work before the food goes into the cooker and takes 8 or so hours to cook so that it’s not sitting on “warm” for too long. (Yes, I know that’s meant to be the beauty of the slow cooker, but I’m not totally convinced.)
This one only required 4 to 5 hours of cooking on low, so I made it today (Sunday) when I’d be home for most of it. And it takes very little prep, so that part is still good.
Overall verdict: A little salty, but considering the sauce has a lot of soy sauce in it, that’s to be expected. We decided that it’s good enough to make again.
We served the chicken with steamed white rice and lightly steamed snow peas with a little sesame oil. Both are good complements.
Recipe from Cooking Classy.
The short version: These’ll do in a pinch, in one of those moments when you really want a little bit of dessert but don’t feel like messing up your kitchen, turning on the oven, leaving your house, etc. But they’re not exactly like a chocolate chip cookie.
The longer version: If you like to bake in general, you probably have the ingredients in your pantry. Which is what makes this an ideal recipe to address the aforementioned desire for dessert and lack of desire to do a lot of work to get it. It’s the basic stuff: butter, brown and white sugars, salt, vanilla, egg yolk, flour, chocolate chips. Mix ‘em up and microwave. Easy.
A couple things, though:
1. These are surprisingly plentiful. Don’t bother doubling the recipe—unlike one cookie, one portion of this is plenty.
2. Do not overcook them. They’ll get hard and dry, and not like a crunchy chocolate-chip cookie.
3. Do have milk on hand to drink with this. Seriously. I don’t even like to drink milk and I had a big ol’ glass of it with this. Summon your inner 5-year-old and enjoy.
Another successful recipe, if I do say so myself. I like using the slow cooker during the week; it’s great to come home and have dinner close to done. Even in summer, despite slow-cooker food usually being a little heavier, because it means I don’t have to turn on the oven.
I didn’t have Worcestershire sauce, so I added a little balsamic vinegar. I’m not sure it made a difference either way, because it’s such a small amount. I also put the meat on a bed of onion wedges, just to keep it off the bottom of the cooker. The onions got nice and sweet, so I would absolutely recommend doing that. We ate this over egg noodles, but I could see it being good on a bun or something.
This recipe is a definite winner. It’s another easy weeknight recipe because I usually have all the glaze ingredients on hand (especially because I forgot about the fresh oregano, so I wouldn’t even bother with that next time).
The only kind of weird thing is that it calls for a tablespoon of white wine. Don’t get me wrong—we always have wine on hand and generally are not averse to opening a bottle with dinner once or twice a week—but that’s an awfully small amount. I’d bet you could use water, broth, or maybe some lemon juice if you didn’t want to open a bottle.
A couple weeks ago, I made this honey peanut chicken for dinner because I actually had all the ingredients on hand. That made it a very easy dinner; I served it with rice and steamed snow peas.
I decided to increase the amount of sriracha because I was afraid it would be too sweet with all the peanut butter and honey. This turned out to be a bad idea; it was so spicy that I couldn’t eat it. My husband, however, loved it, so at least it didn’t go to waste.
The consistency was good, and the problem of too much sriracha is easily remedied. I’d make it again, being much more careful about the spice level.
It’s hotter than usual in the DC area this week (yes, even for July), so I wanted something very light for dinner. This salad absolutely fit the bill. Light and crunchy, but with plenty of protein in the chicken and beans.
Reviews said it was a little dry with no dressing, so I made a quick red pepper vinaigrette (recipe below) and used less than a quarter of a cup of it on the whole salad. That was definitely a good idea.
Next time, I think I’ll keep the lettuce and dressing separate, allowing people to combine everything themselves. We have leftovers that might get kind of soggy from the dressing.
You could probably make this vegetarian by doubling the beans, but I do think that cooking the onions was necessary—it gave them a sweet, mellow flavor. Raw onion would have been too pungent.
Red Pepper Vinaigrette
1 roasted red pepper
1 clove of minced garlic
1 t. kosher salt
1 t. lemon juice
2 t. balsamic vinegar
1/2 t. black pepper
3/4 c. oil; I used the oil from the jar of roasted peppers and some basil olive oil
In a food processor, blend the red pepper, garlic, salt, lemon juice, and vinegar until liquefied. Add the pepper and oil and blend until emulsified. Makes about a cup; I needed very little for the actual salad. It should keep for a couple weeks.
I thought this recipe for Grilled Shrimp and Noodle Salad would be a nice, light dinner for the disgustingly hot weather here in the DC area. I was, sadly, wrong.
Other than rinsing the noodles in cold water after cooking them, there’s no instruction in the recipe to chill anything. Having the noodles sitting in marinade, but not cooking them, didn’t allow any flavor to develop; it was just very, very salty. I also think the marinade made the shrimp really tough, because I only had them cooking for a couple minutes and they came out overdone.
Unfortunately, this one was a waste of time and ingredients.
This recipe turned out well. It’s pretty similar to one I used to make with pork cutlets, except that this one can be baked, and I prefer it this way. I made it with some of T’s aunt’s homemade peach jam instead of apricot and added a tablespoon of grainy mustard to offset the sweetness a bit more. We had it with couscous and liked enough to make again.