Potsticker Burgers

Not since Pepper Jacked Chicken Burgers has a non-traditional burger been great. Asian-Style Pork Burgers were given a test tonight because for no other reason than it allowed another opportunity to use Sweet Chili Sauce.

Modifications Made:

Okay, chili sauce was really not part of the original recipe but nothing stated it would be a terrible substitute either.

Patties: To a one pound ground pork, one tablespoon of chili sauce and one teaspoon of soy sauce was mixed and three third pound patties were formed.

Slaw: One cup green cabbage and two cups carrots, shredded and three diced green onions were mixed by hand in a bowl. To vegetables, one tablespoon of soy, two teaspoons mirin, one teaspoon white vinegar, and one teaspoon of chili sauce were added and allowed to meld/soften for 30 minutes.

Scaled for Likability: Good

Of all the slaw type burgers attempted, this has been my favorite so far as it was sweet, salty, and vinegar based. Much like my favorite slaw from a local BBQ joint. Patties were moist from the mixture but needed extra heat in the form of white pepper. Red pepper might have worked but the white pepper offers heat in subtle fashion.

Overall, the flavors were similar to potstickers, even without the mushrooms. To make a better burger, next time the patties would have been flavored with soy, ginger, sesame, and white pepper only, the slaw would have just been sweet chili sauce with vinegar, and the two would have been sandwiched between a well toasted sesame seed bun.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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