Wow, so many words to describe curry dishes! Last month I cooked and wrote about Green Thai Curry Chicken Soup. It was supposed to be a curry but was really more of a soup. That left us with a curry itch that needed to be scratched – real curry with an aromatic, tasty thick sauce that would coat the back of a spoon.
The Striped Spatula website has a recipe for stir fry – and who doesn’t like stir fry? It turned into part scavenger hunt and part cooking.
We had a busy Halloween planned with our grandkids so I prepared a very simple one sheet pan dinner of pork chops, apples, and parsnips. Some of my friends tell me they could/would never cook some of the things I make because it looks hard. This is easy-peazey-lemon-squeezey: 3 main ingredients, 3 spices, and a bit of mustard.
We did another iteration of pork skewers; different marinade and different grill rack. See how it turned out.
Cook Date: August 20, 2020 As promised! A recipe that has no tofu; that’s right, it’s real steak, beef skirt steak, not tofu “steak”. I’ve cooked skirt steak – a relatively cheap cut of meat – a few times over the past couple of years. I usually marinate it in a chili paste. Carla wanted… Continue reading Teriyaki Steak