Food Follow Up: 1/16 Menu
Slow cooker marinara - Yes ma’am. Easy, deep flavor, and cheap - for around $3 of ingredients it made enough to fill a 32 oz mason jar and a couple of quart ziplocs (which I froze).
Crock pot gyros (heeding SMM’s important notes) - LOVED. Definitely double the seasonings, I don’t see the recipe amounts being enough. A refreshingly different weeknight meal that requires hardly any effort, other than pureeing meat and that’s definitely weird but shhhhh don’t think too much about it.
Brown sugar and balsamic glazed pork loin - Not crazy about this. Mine looked nothing like the photos and was on the dry side. Micah commented that he wished the glaze was gravy instead. Probably won’t revisit.
Italian sausage burgers with garlicky spinach - Cutting open sausages and making them into preseasoned little burgers? Genius. How did I not think of that? Remember that the sausages are already salty and don’t need any additional s&p. Please don’t be afraid of anchovy paste, go easy and all it adds is depth of flavor. Or skip it if you can’t handle knowing there is smooth fish in your greens. Your loss. I didn’t make or buy sundried tomato pesto because I am cheap/don’t care. The meal didn’t suffer.
(Source: haygirlhay)
Food Follow Up: 1/16 Menu
Slow cooker marinara - Yes ma’am. Easy, deep flavor, and cheap - for around $3 of ingredients it made enough to fill a 32 oz mason jar and a couple of quart ziplocs (which I froze).
Crock pot gyros (heeding SMM’s important notes) - LOVED. Definitely double the seasonings, I don’t see the recipe amounts being enough. A refreshingly different weeknight meal that requires hardly any effort, other than pureeing meat and that’s definitely weird but shhhhh don’t think too much about it.
Brown sugar and balsamic glazed pork loin - Not crazy about this. Mine looked nothing like the photos and was on the dry side. Micah commented that he wished the glaze was gravy instead. Probably won’t revisit.
Italian sausage burgers with garlicky spinach - Cutting open sausages and making them into preseasoned little burgers? Genius. How did I not think of that? Remember that the sausages are already salty and don’t need any additional s&p. Please don’t be afraid of anchovy paste, go easy and all it adds is depth of flavor. Or skip it if you can’t handle knowing there is smooth fish in your greens. Your loss. I didn’t make or buy sundried tomato pesto because I am cheap/don’t care. The meal didn’t suffer.
(Source: haygirlhay)
Notes:
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sdotmarymartha said:
We just inhaled the balsamic pork- they got it all wrong, you can’t slow cook a pork loin, there’s not enough fat. Go with a boneless pork shoulder and try it again. Seriously.
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nibblesandbits said:
Such ignorance. Beans and pasta were made for each other. ;-) All carbs are improved by the addition of another carb, it’s basic chemistry.
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iamtallandawesome liked this
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ribbonatatime said:
i tried that pork loin recipe too and HATED it. wayyyyy too vinegary for me.
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edatrix said:
that tuscan white bean pasta is on my list as well.
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joannafreed said:
can you start a ‘micah’s food review’ feature on the blog?
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haygirlhay posted this
