Cooking in March
March sees John dutifully working as the house-spouse cook, trying new and exciting recipes!
March sees John dutifully working as the house-spouse cook, trying new and exciting recipes!
First up is hot & sour soup, with lots of mushrooms and tofu:
Next up is yet another mushroom-centric dish: Mushroom Ragu! John was surprised by the meal, and if he didn't know better would've thought that the mushroom was meat. Not bad for vegetarian fare.
Next up John did baked chicken with butternut squash, broccoli, and cauliflower:
John made more butternut squash and chicken, and this time we mixed the chicken into the salad.
Next up... John discovered that the pork shoulder he was getting was not the puny handful of pounds that he expected, but instead a full ten pounds! It's huge!
The first batch of pork went into a split-pea soup in the slow cooker:
Next, John refined our recipe for potato wedges to make them extra crispy. We baked them at a lower temp, then turned it up high to crisp them:
