Slow cooker Cuban mojo pork with cilantro lime rice and black beans.
My first attempt at Cuban mojo pork. I used this recipe from Lemon Blossoms. I started off cooking pork shoulder with all the ingredients in a slow cooker. Then got the meat crispy in the oven. So tasty!
I think I’ll try marinating the pork shoulder overnight, next time.
I also needed a tasty bowl of rice to go with Cuban mojo pork. I went to Google and found an easy recipe for Cilantro Lime Rice by Simply Recipes.
It’s really good!
Browning the rice with minced garlic added another layer of umami.
This is my new favorite rice dish.
My kid wanted to bake cookies with his mama.
Replaced vanilla extract (boring!) with Ube extract.
Added Ninong’s Cafe Ube cookie butter (OMG – tasted amazing. Alex couldn’t stop tasting it!).
Finally, we replaced M&M candy with white chocolate chips.
So we made Ube cookies with white chocolate chips.
We modified a M&M sugar cookie recipe by I Heart Eating.
Fried egg sandwich on slices of Rosemary Parmesan sourdough from Kneaders.
dded garlic salt and basil from our basil plant in the kitchen.
Adobe fried rice silog for lunch.
I had pork adobo chilling in the freezer after one of my parents’ visits.
Warmed everything up. Then I fried rice with sesame oil, greens onions and peas. Mixed adobo and rice in the wok. Added a fried egg with garlic salt. Runny egg yolk makes everything tasty!
Kain Na! NOM!
#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didn’t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the “noosh.”