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. :)

2 comments:

Frayda said...

Spaghetti squash kugel! What a great idea!

Sarah Von said...

Sara! I'd love to interview you for my True Story series! Could you email me at sarah (at) yesandyes (dot) org?

xox,
Sarah