Three new recipes this week!
Monday: CrockPot Asian Pork with Mushrooms
New recipe #1. Very good! I’d definitely make it again. The sauce gives the pork a great complex flavor.
Changes: 1) Used 2 lb pork tenderloin instead of sirloin roast; 2) Used tamari instead of soy sauce; 3) Didn’t add agave or scallions; 4) Substituted a combination of ground cloves, ground cinnamon, fennel seeds, and red pepper flakes for the Chinese Five Spice; 5) Served over brown rice.
Tuesday: Chicken Taco Salad
New recipe #2. I used the instructions as a guide, but adapted it quite a bit based on what I had in my fridge. (For instance, I made the ranch/salsa/cilantro dressing, but didn’t add the recommended 1/4 cup oil while cooking the chicken.)
Ingredients I used for my plate: shredded green leaf lettuce, diced chicken (I cooked it with homemade taco seasoning), ranch/salsa/cilantro dressing, corn, diced red bell pepper, tortilla chips, guacamole, and shredded pepper jack cheese.
Verdict: VERY good. Paul loved it.
Wednesday: Chinese Walnut Chicken
New recipe #3. Verdict: Amazing. The caramelized walnuts really make the dish.
Changes: 1) Used 1/4 cup organic cane sugar instead of 1/2 cup regular sugar (for the candied walnuts); 2) Substituted white wine for the Chinese rice wine; 3) Used arrowroot powder instead of cornstarch; 4) Didn’t add scallions; 5) Served with brown rice.
Thursday: CrockPot Red Curry Pork with Pickles
Friday-Sunday: Visited friends in Washington, DC