Sunday, November 27, 2011

L'Kavod Shabbos: Sweet and Sour Chicken, Green Beans, and Spaghetti Squash Kugel

Since the Huz had the day off on Friday, I took the opportunity to try cooking real shabbos meals again while he watched our daughter. I came up with a couple of pretty awesome recipes on the spot, and I'm kind of proud of myself so I wanted to share them with you.

Sweet and Sour Chicken

Ingredients:
  • Chicken (I used a whole fryer, but you can use whatever parts you want)
  • Ketchup
  • Sweet and Sour style Duck sauce
  • Srirachi sauce
  • Soy sauce
  • spices: onion powder, garlic powder, sage, oregano
  • 1 onion, sliced
Instructions:
  1. Use onion slices to line the bottom of your pan (got this idea from my SIL. HI! ~waves~)
  2. Clean chicken and place it on top of onion slices.
  3. Season chicken with the spices above to taste
  4. Mix duck sauce, ketchup, soy sauce, and srirachi sauce together in a bowl. I don't have measurements because I just do everything to taste. The ratio is LOTS of duck sauce to a medium amount of ketchup to a SMALL amount of srirachi sauce and just a DASH of soy sauce. Mess around with it until it tastes right to you.
  5. Pour the sauce over the chicken and bake, covered, at 350 until fully cooked. (for legs, this is usually about an hour, for the whole friar it was closer to an hour and a half.)
Green Beans with Mushrooms and White Wine
Ingredients:
  • Green beans, washed and tips cut off
  • Mushrooms, sliced
  • Shallots, chopped
  • White wine (I used cooking wine)
  • Lemon juice
  • Garlic powder
Instructions:
  1. Saute shallots and mushrooms in a little olive oil in a large frying pan
  2. Add all other ingredients to taste, cover and let simmer until green beans are JUST tender but still a little crunchy.
Spaghetti Squash Kugel

Ingredients:
  • Spaghetti Squash (I used what was left over from our dinner during the week. About half a squash?)
  • 4 eggs
  • Vanilla soy milk
  • cinnamon, brown sugar, splenda, sugar
Instructions:
  1. Mix eggs with cinnamon, brown sugar and splenda, and add a small amount of vanilla soy milk.
  2. Add in spaghetti squash and mix thoroughly.
  3. Pour into a greased 8x8 pan.
  4. Sprinkle sugar and more cinnamon on top.
  5. Bake at 375, uncovered, until the top is browned and crispy.


These were all delicious. Believe me. :)

Friday, November 11, 2011

A Fall Squash Extravaganza!

Last night, I decided to cook my SECOND meal since having a baby. When I had gone grocery shopping earlier in the week, I had gone a little crazy with the Fall squash selection. Well, not too crazy. I saw spaghetti and acorn squash and felt the pull of Fall cuisine.

So I pulled it together and made a really awesome Fall dish last night from the squash and a few other items in my pantry. I didn't know if I was really going to like it, but it turned out pretty excellent. It's healthy and, actually, vegan.

It's also easy, which you know makes it all that much better.

Spaghetti Squash with Acorn Squash and Chick Peas

Ingredients:
  • 1 Large Spaghetti Squash
  • 1 small acorn squash
  • 1 can of chick peas, drained and rinsed
  • 1 8oz package of mushrooms, sliced
  • 1/2 small onion, diced
  • olive oil
  • Garlic powder
  • salt & pepper
  • nutmeg
  • cinnamon
Instructions:
  1. Preheat oven to 375. Pierce both squashes all over with a small sharp knife, then place in the oven for about an hour until they're easily pierced with a knife.
  2. In a frying pan, saute the mushrooms, onions, and chickpeas in olive oil. Season with the spices to taste.
  3. Cut the acorn squash into chunks (discarding the seeds, of course) and add to the frying pan, sauteeing and stirring until flavored.
  4. Cut spaghetti squash in half, discard seeds, and use a fork to shred out strings. Serve with chick pea mixture. :)

Wednesday, November 9, 2011

Baby!

It's been a long time since I've updated, but I have a good excuse. You see, 6 weeks ago I had a baby girl. She's small and cute and sweet and full of so many exciting bodily fluids. She's also incredibly time-consuming and tends to occupy at least one of my typing hands, making blog entries more annoying.

Right now she's sleeping in her swing (thanks to the Huz's coworkers for that!) so I'm actually able to type.

Admittedly, I haven't cooked a single thing since she was born. But I'm gearing up to make my first dinner tonight. Isn't it exciting? I'm thinking mushroom soup with some bread/breadsticks? I'd best get on it though.

I'm also getting ready to head back to work tomorrow. Scary stuff. Good thing I have so many relatives eager to spend time with the new baby. :)

More updates next time my hands are free!