I know that it's been forever since I posted anything. Sue me, I'm a college student. However, I am making up for it by giving you the recipe for the yummiest spinach salad that ever existed. Once again, The Asian Rose restaurant inspired me. I had a spinach salad there last week that was wonderful, so I had to try my own. Here it is.
Ingredients: -a few cups of loose, fresh, spinach leaves -several cherry tomatoes -1/2 cup bell pepper -1/2 red onion -2 cloves garlic -1/4 cup pecans -soy sauce -sesame oil -balsamic vinegar -sugar
Directions: 1. Preheat oven to 400 2. Chop pecans and veggies 3. Toast pecans in a little olive oil for 10-15 minutes 4. Stir veggies (except spinach) together with olive oil in skillet til softened 5. Stir liquids and sugar together, to taste. Use less vinegar than soy sauce. 6. Add spinach, a little soy mixture, and pecans to skillet. 7. Stir, serve and eat!
I'm a college student in beautiful Santa Cruz. I first began cooking during my childhood in the boondocks of northern California. It started with "Darrel's Forget the Cookies-Just Give Me That Batter!" chocolate chip cookie recipe and it hasn't ended yet. I was inspired by the food blogs I read online and thought it would be fun to start my own. Note: I am not nor have I ever been a professional chef. I am not in culinary school. This is real food. I'm not going to make the fanciest things, but I am going to make things that taste good. I cook as a hobby. I cook for myself, and occasionally for my family and friends. So here I am, sharing my cooking experiences.
Simple Oven-Roasted Brisket — My First!
[image: My First Oven Roasted Brisket!]
Cooking large cuts of meat isn’t something that came natural to me. Whole
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