Clearly I like the idea of a green onion vinaigrette. I made the same vinaigrette from the same blog twice, and did it two slightly different ways. The first way you can find here, and today I am sharing how I made it a slightly different way.
I am already at 5 different revisions on this post because it has been that many times I have attempted to sit down and start writing. Each time I get a few minutes in, the Fudgelet has woken up. Not sure what is going on with him lately, but it has made it difficult to write a cohesive post. Hopefully it makes sense and is readable, because I am getting tired of reading the same few sentences I started with over and over trying to remember what I wanted to say next! 🙂
Let’s say you’ve made my short rib recipe and are looking for something else to do with it. You know about having it as a taco salad. You have tried it just with rice or other dishes, but you were intrigued by the idea that I talked about having it with noodles. Well, I went and did it!
You might be thinking that I already made this, or something really close. But it turns out that making pasta with a pasta maker is even more fun than cutting it out by hand. I have Lisa to thank for this, since she was the one who first showed me how to use a pasta maker, and helped me buy one! My mom owned a pasta maker (I forget who bought it for her) but the directions for setting it up were in a language none of us knew, and it wasn’t Italian. This was also before we had the Internet, so we couldn’t just scan the directions and translate it. Sorry, kids of the future. So, it gathered dust and I don’t even know if my dad has it anymore.
Please don’t get nervous when you see how long this recipe is. It’s actually not complicated, it’s just that the ingredients repeat themselves, and it’s easier to group them by purpose (marinade, sauce, etc.). And, the main reason I made this was because I didn’t need to buy anything. I had all of these ingredients because they are very common for Chinese recipes. We were having a small send-off meal for Lisa who was on her way to Thailand for a couple weeks. We had been planning to have a dish from K’s parents, but when Lisa visits, you have to cook.
This might seem like a heavy dish for those of you experiencing a heat wave. We had a bit of a heat wave of our own last week–the temperatures got into the 70s! In June? Almost unheard of (haha…ugh).
To combat the cloudy, wet weather I made a comfort soup. It was filled with meat flavor, went well with a salad, and helped me get my slight Italian on with the meatballs.
Feel free to file this recipe away for when you have chilly weather and need a cozy soup. You can also substitute fresh herbs for the dried. That was all I had access to at the time. It may seem like there are a bunch of ingredients, but most should be pantry staples.
After the meat guy at the grocery store scoffed at me for wanting beef tenderloin for my beef stroganoff, I knew I had to make it a good one! Apparently he had never heard of using “such a fancy cut of beef” for stroganoff, but this recipe needs it because it turns a slow-cooker favorite into a week-night possibility. It’s another America’s Test Kitchen recipe. I swear I am not attempting to cook every recipe in there (well, maybe every yummy-looking one). This recipe is done in about an hour, and that was even with me taking my time and forgetting about veggies until near the end.
I decided on this dish for two reasons: I’d never made it before, and I’ve been having a real love affair with mushrooms lately. They have been popping up every week for a while.