Posted in KSW Weekly, meal planning, recipe, Series

Kitchen Sink Weekly #10

This is a light one with heavier food. Real talk: Last week was beyond rough. It began with a kitty cancer scare and ended with my 10-year-old husky suddenly passing away. šŸ˜¦ I only cooked 3 days and still had to go back and look at the pictures to remember what we ate. That being said, at this point there should be a bit of a bank of recipes so you can pick and choose your favorites to supplement if you need more than 3 recipes for this week or if these are too heavy for you. We needed easy and comforting, so that’s what I made.

As usual, here’s the Grocery List Google Doc for you to print or copy and paste into Google Keep. Cooking oils, salt, and pepper have been removed as well so be sure to check your stock before heading out.


IMG_20170619_185108

Zesty Cheeseburgers and Baked French Fries

We’d both been wanting a burger of some kind for several days, so when I happened upon some discounted 80/20 ground beef during my grocery shopping I figured why not. The salad is just spinach with a dijon vinaigrette. I didn’t include it in the recipe because I’m sure I’ve written it up before, but if you want to make it whisk together 2 Tablespoons each Apple Cider Vinegar and Safflower Oil, 1/2 teaspoon Dijon Mustard, 1 Tablespoon Minced Onion, and salt and pepper to taste.


IMG_20170621_185030

Slow-Cooked Pulled Pork Roast 

We were gone for the afternoon this day so I tossed this in the crock pot before we left and we came home to dinner. Used the leftover hamburger buns and tossed some steamed veggies in the microwave while I caramelized the onions and voila! Some grocery stores do also carry pre-spiced pork roast, which would certainly save you a step if you wanted.


IMG_20170622_184811

Teriyaki Glazed Cod Over Fresh Spinach 

Cod is a bold flavored fish, so it works well with stronger flavors as in this dish. Add steamed veggies (we had brussels sprouts) or rice and you’re all set.


 

I’m off to sleep for a week, enjoy!

ā¤

Posted in Blurbs, Series, tips & tricks

Spice Cabinet Deep Dive: Bay Leaves

I sort of piloted this series back in April with my post on Herbes de Provence. Anyone who knows me well could tell you easily that I love well-seasoned food. I’ve learned a lot about spices, herbs, and the seasoning styles and techniques associated with themĀ from having people in my life that are knowledgeable and willing to share that knowledge (and also watching a lot of cooking shows and reading cookbooks just to read them) – so much so that I think I took it for granted a little bit and kind of thought most people had similar or complementary knowledge. But when I left the food industry and started spending more time with non-foodies I realized how completely and utterly wrong that was. I found myself in the minority when it came to talking about how to season one thing or the other and “tips and tricks” that were commonplace to me made me seem like a supernatural spice goddess to them.

That’s not really a mantleĀ I could wear, even if I wanted to. My knowledge is cursory when compared to most real chefs, and I’m willing to bet that some of their knowledge is cursory when compared to my Dad’s. He’s not a chef but he loves to cook and he loves to eat – and in the words of our patron saint Julia Child “…one learns by doing.”
Thus, in order to advance both sides, I’ve decided to combine my thirst for knowledge with my knack for communication and bring you what I do know whilst learning more myself. Continue reading “Spice Cabinet Deep Dive: Bay Leaves”