Wednesday, November 24, 2010

Asian Pork Roast

Ohhh Asian Pork Roast! Where did you go wrong? Could it have been the instructions to brown the meat after I just rubbed raw garlic on you? Could it have been the use of cloves? Whatever happened, I wasn’t a fan. Most of my roast was dry - I suppose I overcooked it. The onions sweetened to the point of tasting like apples. The whole thing was just not very good. I ate the leftovers throughout the week, but omitted the onions and went light on any sauce. There have got to be better recipes for Asian pork than this. Recipe was was Taste of Home and can be found here.

Asian Pork Roast sounds delicious, right? Okay, maybe it was a little weird that it smelled like pumpkin pie while it was cooking. I’m assuming that was the ginger and cloves that made it smell that way. Fine, it tasted like someone accidentally seasoned the pork with pumpkin pie spice. There. I said it. Not my favorite dish. Also, mine didn’t cut as pretty as the picture did. My pork shredded. So, what I wound up with was shredded pumpkin pie pork over peas and rice. And those are onions on the top of the pork. They had a weird texture, too. I'm not making this again. I should have allowed the last reviewer of the recipe to be a warning. Lesson learned.

Monday, November 22, 2010

Tuna Casserole

Let me tell you how this tuna casserole blog came to be...
I was cleaning out my pantry. I had some things that I'm sure I got because they were on sale and I never managed to use them. For example, cream of celery soup. I don’t even LIKE celery. Add that to the cans of tuna and the 1 1/2 bags of egg noodles that I had and I had myself a tuna casserole. 

I’ve never made tuna casserole. I had one experience eating it as a kid and I didn’t like it. It seems comforting though, like mac and cheese is. I mentioned thinking about making it and soon, Meredith was helping me find recipes that we might make.

That being said, I wound up making a hybrid of two recipes. The base of the tuna casserole, I made using this Cheesy Tuna Casserole recipe. Then for the topping, I used this Light and Hearty Tuna Casserole recipe. The only changes I made were to the base recipe: I added the aforementioned cream of celery soup and I accidentally left out the frozen peas.

Would I make it again? Sure. I’d maybe like to find a tasty but healthier recipe to use. I have a whole year to find out. I figure that's the next time I’ll be cleaning out my pantry...

I grew up eating tuna casserole maybe weekly. I love the stuff. But it wasn’t until I was in my first apartment and asked my mother how to make it, did I find out that she HATED tuna casserole. My mom recently told me that she hasn’t made tuna casserole since I left home. My poor dad.

I loosely followed this recipe from Food.People.Want. with modifications, of course. I started by sauteing crimini mushrooms with garlic, onions, the celery and green (instead of red) peppers. To that I added the cream of celery soup, milk, mayonnaise, some cheese and the tuna. Finally I folded in cooked egg noodles and poured the mixture into my casserole dish. I used the same topping Laura did: panko breadcrumbs, butter, paprika and Italian seasoning – over top of more cheese though. This was a really good bowl of food and it just got better as the week went on. Next time I’ll have my dad over and I’ll try and remember the peas!

Tuesday, November 9, 2010

Steak San Marco . . . Polo!

Where has Steak San Marco been all my life? Super easy and really delicious. I’m definitely making this again.  It felt comforting and rustic. I put it over rice but next time, I’d put it over pasta. (Note to Meredith: Egg noodles are not to be considered pasta.)

I didn’t change a single thing since the recipe was so easy and straight-forward.  This is the perfect way to make something delicious using items that you probably already have in your pantry.

One of my favorite dishes that my grandmother makes is Steak San Marco. One day I said to her how much I would LOVE her recipe. She was beyond excited to give it to me. So she went to her desk and hand wrote it on a little piece of stationery that I tucked it away in a binder when I got home. When I was finally ready to make the dish, I Googled “Steak San Marco” to see if it was an actual thing or just something my grandmother had given a name to. Well wouldn’t you know it – her handwritten recipe was COPIED WORD FOR WORD from!!! So much for being a family dish! Oh well, it’s super delicious and almost guiltily easy to make.

  • 2 lb. chuck meat in cubes
  • 1 env. onion soup mix
  • 1 can (1 lb.) Italian tomatoes
  • 1 tsp. oregano
  • Ground pepper
  • Garlic powder
  • 2 tbsp. cooking oil
  • 2 tbsp. wine vinegar
In a large saucepan arrange meat. Cover with dry soup and mix. Add tomatoes, sprinkle with oregano, garlic powder, pepper, oil and vinegar. Simmer 2 1/2 hours. Serve over rice.