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January 2015

August 2014

Stuffed Zucchini

I found some beautiful, round zucchini squash at the farm market last week.  They seemed so...stuffable, really, so that's what I did.

I found this recipe and used it as a guide.  I made a filling of Italian sausage, onions, garlic, tomatoes, and spinach and stuffed all the little squashes.  Before I put them in the oven, I topped each one with an herby, cheesy bread crumb mixture.  The one thing I'd do differently is roast the still empty squash a bit before stuffing them.  The taste was exactly what I was going for, but I wanted the squash itself to be more tender.







Taco Seasoning

We had tacos on a fairly regular basis when I was a kid.  All brought to us by Ortega.  Later on, we graduated to making taco salads, using the Ortega seasoning packets.

I still love a taco night at home.  Instead of buying the sodium-loaded seasoning packets, I wanted to keep a homemade version on hand so I know exactly what I'm putting into my dinner.

My tacos now tend to rely on Alton Brown's recipe, Taco Potion #19.

Chili powder, cumin, cornstarch, salt, hot smoked paprika, coriander, and cayenne.  Make the effort to find the smoked paprika.  It really makes a difference.


Grilled Pork Banh Mi

I just made the marinade for the pork tenderloin for this Vietnamese sandwich, Banh Mi.  The recipe is here.

In my small food chopper went fish sauce, garlic, honey, sugar, black pepper, and some scallions.  It's a lazy Saturday, so instead of slicing the pork, I threw the whole tenderloin into a ziploc bag with the marinade.  I will cook the pork tenderloin on the stove top in my trusty grill pan and finish it in the oven. 

All that's left for me to do is slice some cucumbers (and my own addition of carrots), grab some hoisin sauce and sriracha and then it's time for dinner!