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Tag Archives: cast-iron skillet

Thai Lettuce Cups with Minced Pork, Crisp Vegetables & Toasted Coconut

May 03 2013

So pretty and so tasty. I love the Thai-inspired delights in a little lettuce cup. There’s strong savory flavors from the pork, tamari and fish sauce, brightened by a stack of crispy raw vegetables and a punch of tangy, refreshing lime—delivered by a light sauce with fresh lime juice and by eating the small segments of lime inside the lettuce cups, peel and all. Morsels of lime and toasted coconut are borrowed from miang-kam, which happens to be the perfect blend of salty, savory, sweet, sour and pungent; do try the Thai snack food if you’d like to experience perfect food harmony. My simple version of lettuce cups are not so perfect, or Thai, and a little messy to eat, but that’s fun, as long as you have napkins. … Read On »

Beef Picadillo with Summer Squash

May 02 2013

For a quick and satisfying dinner, I have a go-to meal, a very loose adaptation of Spanish-style picadillo, improvised with foods I usually have in my kitchen. Using staple ingredients makes this recipe easy to pull together, but it’s also just pleasantly simple to prepare. I make this dish when an extra trip to the grocery store isn’t going to happen, or when I want a hearty dish but don’t feel like working too hard. Even just to peel and cut onions and garlic – there are times I’m not going to be bothered. We always keep ground grass-fed beef in the freezer for quick dishes. I omitted the tomatoes usually found in picadillo because they tend to cause some joint pain for me, but I find that the paprika and chili powder (although they are in nightshade family) are less aggravating and add a nice smokiness to the balance of flavors, including the light salt of the olives and sweetness of the raisins. Preparing the squash and the meat in one (albeit heavy) cast-iron skillet cuts back on time and energy and that only makes me love my cast-iron skillet even more. … Read On »