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Showing posts from September, 2013

Slow Cooker Caramelized Onions:
Sweet, Dark & Memorable!

So memorable, these onions, just thin slices of onion cooked until soft and dark and sweet in the slow cooker. My recipe for Caramelized Onions is "extra special" thanks to tiny touches of brown sugar and dry sherry. And now? My recipe is "extra easy" by switching from cooking the onions on the stove to cooking them either in a slow cooker or "slow cooking in the oven".

Real Food. Vegetarian, Easily Switched to Vegan. Low Cal. Low Carb. Weight Watchers Friendly. Gluten Free. Great for Meal Prep.

Oaxaca Tlayuda (Flat Tacos)

So "Flat Taco" is much easier to pronounce than "Oaxaca Tlayuda" but give [wa-HA-ka tlay-OO-da] a try, it's got a rhythm to it! And Tlayuda are super easy to make! All summer, I've been topping one crispy corn tortilla after another, each one different, each one decidedly delicious. Tlayuda are an excellent way to use up leftovers, the quick Black Bean Spread itself is not to be missed. Taco Tuesday, anyone? Enjoy!

Real Food. Easily Veg(etari)an. Low Cal. High Protein. Weight Watchers Friendly. Gluten Free. Year-Round Kitchen Staple. Quick Supper.

Should Cooked Pork Be Pink? Yes and No.

So here's the question. Should pork still be "pink" after it's cooked? Am I straddling the fence by answering sometimes "yes" and sometimes "no"? My reasoning just might surprise you ... and I'd love to know yours, too. Please do chime in ...