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
… 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!
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.