I was all ready to do a “Best 0f 2012″ post, but then I went back through my archives and realized I didn’t make very much at all this year, and THEN I looked at one or two of those types of posts in Google reader, marked all as read, and decided it wasn’t worth the time. But just in case anyone cares, the number one post this year (thank you, Pinterest!) is these caramel pretzel brownies.
Mike went back to work today after a whole week off and it bummed me out a little bit, but on the plus side, I think I’m now ready (or almost ready) to go back to work too. It’s been a really productive break around here: tons of good workouts, made a batch of sauerkraut,
(I discovered it takes an ETERNITY to thinly slice four heads of cabbage and that by day three it smells incredibly gross), made a batch of kimchi, did some purging of crap and re-organizing around the house, and of course had a ton of fun with Ellie and Mike.
She is getting so much personality, and I love it. Her current fixations include cheese, shoes/boots, board books, sweeping our front porch, and blocks.
It’s not often I miss eating meat, but I always loved carnitas and when I saw this recipe (using canned jackfruit…so random!), I was thrilled. The texture isn’t exactly the same, obviously, but the flavor is spot on. I think simmering in pineapple juice is the key. I didn’t follow the recipe exactly (I don’t have liquid smoke and didn’t feel like putting in bay leaves) and by the time they were ready I was so stoked to try them that I skipped the sauteeing step that caramelizes them. They were still completely awesome. Spicy, sweet, smoky, and perfect in tacos with some cilantro, pickled red onion, and avocado. Ellie liked them too!
Note on canned jackfruit: I found some at an Asian grocery store in San Francisco. Make sure it’s in brine, not syrup! I used Chaokoh brand, which comes in green cans that are 20 oz (the label says “20 oz, 10 oz drained”). You could also order it from Amazon.
(from Vegan Eats World)