I never knew that pot roast could be so simple to make. My dad usually uses those seasoning that come with a bag, but the beef usually still becomes too salt and dry. I did some research and have tried this recipe a number of times with slight modifications here and there. I usually stock up on beef roasts when its $1.99/lb so this can be a really cheap, yet filling meal!
When most people think “Salisbury steak”, they conjure images of salty TV dinners. But really, its similar to sliced meatloaf soaking in mushroom gravy.
Sinigang is a traditional everyday Filipino soup dish. It is a tamarind soup base, which is a little bit sour. There are different variations but this version is what I grew up eating.
The Basics
- Pork – I used pork ribs; if you use bigger chunks of meat, your cooking time will have to be more.
My dad makes a version of this where the shrimp shell is crispy enough to eat. I can’t seem to figure that secret out, but this is a close substitute. If you like garlic-y food, you should definitely try this out!
The Basics
- Shrimp with shells; about a handful or so
Lindsey and I watched “Julie/Julia” this weekend (Meryl Strep was hilarious!), and it really inspired me to try french cuisine. Beef bourguignon is a slow-cooked beef stew in a wine sauce. I couldn’t find the Julia Child’s recipe online, so I tried Ina Garten’s verison (aka The Barefoot Contessa from The Food Network) and it was awesome!
