On Tuesday, I pulled out the grill to make these delicious Korean-style beef tacos from the June issue of cooking light. The recipe involved making quick pickled cabbage, putting together a marinade, and skewering and then grilling the beef, which all together meant that cooking these tacos took a bit of time, but I think it was worth it. The beef was absolutely delicious and I really liked the cabbage.
I will definitely be making this recipe again, although next time, I think I’ll use a bit less sugar in the cabbage and also not grill the tortillas since I thought it made them a little dry. Then they will be perfect!
Tonight, I tried a new recipe for oven fried eggplant, which I got out of my Cooking Light cookbook. Basically, it involved chopping onions and mixing them with light mayonnaise, making a breadcrumb and Parmesan mixture, and then lightly coating the eggplant pieces first in the mayo mixture and then in the breadcrumb mixture. I wouldn’t say it was the easiest recipe I’ve ever made since it required a lot of dishes, but the eggplant came out pretty tasty!