So I'm finding that alot of the recipes I'm making are a variations of dishes I already make (Meatloaf, stirfry, Spaghetti, Shepherd's pie, chili). This presents a challenge for me because I've grown accustom to MY versions. Boy! I didn't know I was so set in my ways. Some have really paid off and I will convert to the new recipes, most I will combine the new techniques or seasonings with my tried and true recipes.
One of this month's guest blogger recipes is "Sizzling Beef with Scallions and Black Bean Sauce". I was missing cilantro and I didn't put the red chile in (kids!) so maybe my ambivalence could be skewed. Or it could be that over the years I've made ALOT of stir-frys and we've become really picky. Don't be discouraged Guest Bloggers! A little less soy sauce (it was pretty salty) and adding Thai Sweet Chile Sauce (aka in our family "Mae Ploy", Trader Joe's now sells their own version) either to the sauce or afterward and I think it would be a keeper.