Six Ingredients with Six Sisters’ Stuff, cookbook review

Cookbooks advertising minimal ingredient lists can really go either of two ways, right?  Either it’s minimal with little commercial products, or it’s heavy on the commercial products.  So, I didn’t know what to expect from “Six Ingredients with Six Sisters’ Stuff,” the latest book from sixsistersstuff.com.  I’m slightly acquainted with the recipe material they’ve posted on their website, but I’ve never done a deeper dive. Their website has a large collection of recipes but I guess I just never came across anything that really grabbed my attention.

The chapters in this book are pretty straight forward:

  • Main dishes
  • Side dishes
  • Desserts

… and that’s it.

First impressions of this book?  The recipes are about 50% commercial product involvement and, of that, I think it’d be pretty easy to replace the commercial product with something homemade if preferred.  Just a barometer of what to expect, there are 7 mentions of taco seasoning, 4 mentions of Italian seasoning (not to be confused with Italian dressing mix which is also used in the book), 3 mentions of canned cream of soup, and 6 mentions of bbq sauce.  (Yes, I tried to tally. No, I did not re-count and verify.) So, that’s not so bad. And it’s not as if I’m anti-commercial products. I just don’t keep this stuff around with the exception of bbq sauce.

A handful of the recipes use more commercial products.  For example, the 5-ingredient turkey meatloaf uses Stove Top Stuffing Mix, and Lipton Onion Soup mix.  But then, there’s a recipe for lemon and dill salmon that is simply salmon, salt and pepper, butter, lemons, garlic, and fresh dill.  

Here are some recipes that I may try in the future:

  • Avocado Chicken Bites
  • Savory Slow-Cooker Turkey Breast
  • Turkey Tenderloins and Asparagus
  • Grilled Mediterranean Pork Kabobs
  • Pesto Salmon
  • Mushroom and Garlic Quinoa Bake
  • Easy Homemade Rolls

For this review, though, I went with the Smoky Slow-Cooked Pulled Pork which uses a lot of liquid smoke.  (Like half of the bottle of fancy liquid smoke that I got from HomeGoods that one time.) This recipe uses paprika, garlic powder, dry mustard, liquid smoke, pork shoulder, and bbq sauce.  The bbq sauce isn’t used during the cooking process, as it’s more for serving, so I didn’t worry about not having the full amount of bbq sauce. Everything else, I had in my pantry, and pork shoulder was on sale at one of my local markets so score!

Now, I may not sound overly excited for the book (that’s not a long list of recipes above that I want to try), but this pulled pork recipe?  IT’S FANTASTIC!

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Pulled pork ☺

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I kind of feel like the whole book was worth the pulled pork recipe.  I’ve used smoked paprika in the past to try to get some smoke flavor, but I never thought to douse meat with liquid smoke before.  I’ve certainly used liquid smoke before, but I’ve always been conservative about the amount used.  

For a pork shoulder that wasn’t actually slowly smoked, it’s a brilliant indoor version.  My only gripe is that the recipe says to “use a generous amount of salt and ground black pepper, up to 4 teaspoons each.”  I used 2 teaspoons each, and it was plenty. (I was using about 3.5 lbs boneless pork shoulder.) I think any more salt or any more pepper would have made the pulled pork less enjoyable.  

I served it with Trader Joe’s Organic Kansas City Style BBQ Sauce because that’s what I had on hand, but I think I would have been perfectly happy with just the liquid in the slow cooker.

Zero regrets, people!  And now I have delicious pulled pork for dinner all week.

So, I recommend this book with some reservations.  Your cooking style is going to determine how much use you get out of this cookbook, but I think there are, for me, a couple of hidden gems.

 

Disclaimer – I kindly received this book from Shadow Mountain for this review.  I’m not getting paid for this post. The views and opinions expressed are purely my own.  The book is released September 3, 2019.

Reference Links:

https://sixsistersstuff.com

https://shadowmountain.com/product/six-ingredients-with-six-sisters-stuff/

 

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The Prairie Homestead Cookbook, a cookbook review

I wasn’t quite sure what to expect when I received a review copy of The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen by Jill Winger.  By name alone, I was expecting a lot of comfort food recipes just because that’s what I tend to think of when I think of stereotypical American cooking. And while there are comfort food recipe in the book, I feel like the soul of this book is more about cooking building blocks, and taking the DIY route in the kitchen.

The book is divided into these chapters:

  • Country Breakfasts
  • Hearty Mains
  • Farm-Style Sides
  • Home Bakery
  • Old-Fashioned Sweets
  • Homestead Sips
  • Prairie Pantry Staples
  • Herbs and Veggies
  • Eggs, Milk, and Meat
  • Stocking the Larder

 

Here are some recipes that you can look forward to:

  • Baked Eggs with Cream and Chives
  • Homemade Bacon
  • Homemade Chorizo
  • Old-Fashioned Sausage Gravy
  • Wyoming Burger
  • Cheddar and Herb Meatloaf
  • Saucy Spiced Beef and Onions
  • Old Homestead Pie
  • Chicken Poblano Chowder
  • Parmesan Roasted Cabbage Steaks
  • Herbed Crescent Rolls
  • Sourdough Crackers
  • Old-Fashioned Gingerbread with Caramel Sauce

 

The Herbs and Veggies, and the Eggs, Milk, and Meat chapters of the cookbook are the homesteading chapters, chapters which I wasn’t expecting at all.  Herbs and Veggies are pretty much what you might expect. It’s an introduction to gardening outdoors, more with a focus on raised beds. I basically live in a city with very little land space so I don’t have much use for information that isn’t about container gardening.  The chapter finishes up with a vegetable growing guide, covering the most conventional vegetables that you’d find consumed in North America.

The only information in the Herbs and Veggies chapter that I personally found worthwhile is the homemade organic garden spray recipe.  It makes me willing to try growing kale again (which is pretty easy… until it’s infested with bugs which also happens pretty easily).

The Eggs, Milk, and Meat chapter is about raising chickens, cows, and goats.  While I could technically raise chickens where I live, I’m really not about to.  (Let’s be honest. I don’t even own house pets because I’m cheap and lazy that way.)  Nevermind cows and goats for a city girl like me. Since I have zero experience with raising livestock, I will be fair and refrain from making any comments or critiques. I don’t know how useful the provided information is, and I probably never will.

It was the homesteading chapters that I saw first when I first flipped through this book.  I doubted how much this book would be useful to me. But the recipes? Now that I’ve had time to ruminate over the rest of the book, I think the recipes themselves are useful to have.

I made the creamy tomato garlic soup recipe as my inaugural recipe.  As the warm weather eases into New England, I am suddenly hankering for soups and all things slow cooked.  I want to enjoy all of it as much as I can before it gets too hot to cook much of anything.

I was really happy with my results.  It’s a very rich tomato soup. The ingredients are: butter, onion, garlic, all purpose flour, a bit of sugar, dried basil, sea salt, black pepper, chicken stock, fresh/home-canned/commercial canned tomatoes, heavy cream, and cheese for garnish.  Swap the heavy cream with evaporated milk, and you have a very pantry friendly recipe. It’s almost too rich for me, so I’m thinking about swapping some of the butter for olive oil too. But the flavor and texture is good and comforting.

I thought I’d put the book down once I was done with my recipe test and move onto my ever-growing backlog of “to try” recipes.  But there’s something to be said about a cookbook with a lot of basic recipes, because I write this review, I have her simple roast chicken (using the slow cooker option) cooking now.

While everything in the book sounds reasonably tasty, it’s Winger’s more basic recipe that I’m more drawn to.  In addition to the roast chicken I’ve got going, I want to try the roast beef, the slow cooker pulled pork (which I almost made but ultimately decided to carry home a whole chicken than a pork shoulder), the cast iron skillet bread, and the cream of wheat (key ingredient?  Actual whole wheat berries).

All in all, I’m happy to recommend this cookbook.  It might not be for everyone, but it’s handy to have.

 

Disclaimer – I kindly received this book from Flatiron Books for this review.  I’m not getting paid for this post. The views and opinions expressed are purely my own.

 

Pantry friendly pasta sauce, version 1.0

I wanted to make a pasta sauce that wasn’t a traditional pasta sauce.  Partly because I like being difficult, and partly because my right thumb has been swollen all day for reasons unknown.  So I was not inclined to do a lot of cutting or anything remotely similar.

So I came up with the recipe below.  I may fuss with it in the near future, but I was happy with it today.  It also happens to be vegan and nut free.

Pantry friendly pasta sauce, version 1.0

  • 3/4 cup sunflower seeds, roasted and unsalted
  • 1 garlic clove (I cheated and used 1/4 tsp Penzey’s minced garlic)
  • 1 Tbsp lemon juice (Honestly, I used 1/2 of a lemon but that was too lemony)
  • 1/4 tsp table salt
  • 1/4 cup sun-dried tomatoes
  • 1 1/4 cups water
  • 1/2 tsp dried oregano

 

Blitz everything in a high powered blender.  If you don’t have one, you could probably let everything soak for an hour in a standard blender before turning it on.

Makes about 2 cups.