I make the same Corned Beef & Cabbage every year. Year after year. It’s that good. But every now and then, I’m up for a bit of a change and this year was it. Even this Grandma wants to be a bit “trendy” once in awhile, if there is such a thing as a “trendy” Corned Beef.
Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.
If you’ve been following along (Do I sound like a teacher? Class?) you’ve probably seen my most marvelous recipe for Vaguely Vietnamese Slow Cooker Pork Tacos last week. If you haven’t, take a peek, because that recipe is the starter for this Shortcut Pork Ramen. And as good as those tacos were, this spin-off recipe is even better.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
Does it ever seem like you can pinpoint, in time, when a recipe was developed if you’ve been in the habit of following food trends? And while some things are crazy (foams come to mind) others have staying power. I’m talking Roasted Vegetables and I’m talking Balsamic Vinegar. So I’m thinking late ’90’s, early 2000’s for this dish. And they’re just as good today as they were then.
Have I ever told you how much I love soup? Take a look at my Soup Menu and it will give you an idea! So when I find an outstanding new soup, you bet I’m going to share it. Here it is, my sister’s Ham & Potato Soup. What a bowl of comfort, perfect for a winter day!
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!