Teriyaki Chicken, Stir Fry Vegetables, and Egg Rolls

Chicken:
I marinated the chicken overnight in Yoshida's sauce. Then I sauteed it for about 7 minutes (3 1/2 each side) in a pan then put it in the oven for 20 minutes. It developed a nice glaze.

Stir Fry Veggies:
Nothing special; they're from Costco. I heated them up in the microwave.

Egg Rolls:
Also from Costco. I baked them in the oven along with the chicken.

Easy peasy. Took about a half hour total FOR REALS (not like a fake half hour, Rachael Ray).

Butternut Squash Soup

Tonight's dinner was fantastic. It was Butternut Squash Soup and the recipe comes from Alton Brown. It is amazingly delicious and tastes like little pillows of goodness going into your mouth. I love this soup and definitely should make it more than once a year.

Squash Soup
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Squash Court

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Ribs, Saurkraut, and Potato Salad

Ribs, Saurkraut, and Homemade Potato Salad




I am stuffed to the gills right now. I ate way more than I should have but I was really hungry before dinner.

Ribs:
Pork country boneless ribs (don't recall how much weight; it was a "family pack" and had about 6 long ribs)
Bottle of Saurkraut
A good amount of BBQ sauce

I cut each rib in half and put it in the crockpot. Then I rinsed the saurkraut and covered the ribs. Then I added a small bottle's worth of BBQ sauce over the saurkraut. I started it late so I put it on high but ideally it should be on low, cooking all day.

Potato Salad:
Courtesy of Cook's Illustrated.
All-American Potato Salad
7/2004

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Serves 4 to 6
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled white vinegar
1 medium rib celery , chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)


1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

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In other news, I've been drinking Coca-Cola made in Mexico. I got it at Costco.



Yeah, yeah, I know. Terribly phallic. But I didn't realize it until after I had taken the photo and I'm letting it stand. Ha. Anyway, it's made with sugar rather than high fructose corn syrup. I am telling you, this is the Coke of my youth. I remember the taste and it's delectable. I've had them a few times this past week (not as much as once a day).

"Jambalaya"

This is the jambalaya whilst it was cooking:




And here it is when it is done:




I have to say this is one of my favorite meals ever! I've made it a lot over the years; it's a recipe from my parents. I put the word jambalaya in quotes because it's not authentic by any stretch of the imagination. Here's the recipe:

Ingredients
1 lb. boneless chicken, any type, chopped into 1" pieces
1 lb. italian sausage, sliced (I think I got about 6 pieces from each link)
1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves of garlic, minced
1/2 tsp. thyme
1 tsp. cajun seasoning
1 - 28 oz. can of whole tomatoes, undrained
2 1/2 cups of chicken broth
1 cup rice (we use white; brown would need more time)

Directions
Brown the chicken and sausage in a little bit of oil in a dutch oven. Once they're mostly cooked add the onion and bell pepper. Cook for a bit until the onion is softened. Then add thyme, cajun seasoning, garlic, and tomatoes. (I put the juice/puree into the dutch oven but then use kitchen scissors to cut up the tomatoes right in the can.) Stir to combine then add the chicken broth. Bring to a boil then add the rice. Stir well, reduce heat to medium low and cover. Cook for 25 minutes. I find that after those 25 minutes I need to take the lid off and simmer, stirring frequently, until everything has thickened up.

Low Calorie Eggplant Parmesan

I wasn't intending to make this tonight. I was going to make "Broiled Eggplant with Two Cheeses" but I had Alex prep the eggplant slices after school. Big mistake, because he cut them all into inconsistently sized pieces. I decided to make Eggplant Parmesan instead and I found a low calorie recipe that still had breading on it.

So, um, yuck.

I'm trying to be conscientious about trying new vegetables and old vegetables in new ways. Hence, the desire to try eggplant. I can tell you that I was not impressed. Would I have liked it if it had been deep fried? I really don't think so.

My salad was very tasty, though.