You remember when I used to do these? Well, pregnancy has reinvigorated my love for cooking. In fact, while you’d THINK I’d be pinning numerous baby whatnots, I’m instead filling my food boards with stuff. Lots of stuff. That I then sometimes cook and make. Let’s talk about that, shall we?
(Also, should you so desire, my family has a group board that outlines everything we’ve cooked or tried and what we thought about it and you’re more than welcome to follow along.)
I made a big batch of this last night to lunch on during the week, and I have to admit – it’s pretty fantastic. I wasn’t familiar with a “chopped” salad – essentially where all contents are roughly chopped to the same size – but I like the idea. I followed the recipe exactly, except she roasted her corn and I didn’t, and I even really like the small bit of bbq sauce as a dressing. I also added the Hot Pepper sauce from Southern Plate as a dressing element as well.
One of my comfort foods is curry. I don’t know why, considering that I hadn’t even ever tried it prior to 2005. (Bryan took me on my first trip to have curry. How’s THAT for turning the tables?) So red curry is my fave, and I also have a deep love of coconut soup, but the recipes I’ve found are incredibly complex. I found this recipe on Pinterest and YES. This is everything I ever wanted. I followed the recipe exactly (except I topped with crushed peanuts before serving) and it was perfect. I would go ahead and use the entire jar of red curry paste next time; while it was mild enough for everyone to eat, I like it a bit hotter. SO GOOD!
First and foremost, I don’t know why they’re called Funeral Sandwiches. Every explanation I came up with didn’t make sense. But don’t let that deter you. This recipe is insanely easy and very yummy. They do require time to marinate, though, so factor that into your planning. (I think mine sat for 5 hours or so.) We followed this exactly, and took a tip from my Mom who tried to fit all the sandwiches tightly on a smaller sheet, but then the bottoms were soggy. So use a full-size cookie sheet – spread those suckers out – and enjoy! (Tip: They’re REALLY GOOD as leftovers!)
Currently in the Slow Cooker:
I am so enamored with the idea of cube steak, but no matter how I’ve soaked it and cooked it, it’s always been tough. Flavorful and familiar, but tough. I’m hoping this will prove otherwise. (Downside? Searing the meat first. Searing cube steak at 5:15 a.m. is not a great way to start a Monday.)
What have you been cooking lately? WHAT SHOULD I TRY?