Glazed Ginger-Soy Chicken

This recipe is from Fine Cooking #32. The chicken turns out with a lovely sticky glaze. I was thinking that I should brush this glaze on salmon fillets while they roast in hot oven. It would also be good on boneless skinless chicken breasts baked in the oven. Then I could slice the chicken thinly and put it on a salad. Yes, I'll definitely be using this sauce again very soon.

You'll notice the spinach and rice that I planned to make with the spareribs, ended up here with the chicken.

(The picture isn't so lovely, I was too close to the plate and there is a bad glare, sorry.)

Chinese Marinated Spareribs

I tried these ribs from The Complete Meat Book by Bruce Aidells. This is a great book with some awesome recipes. The sparerib recipe is new to me. Basically, you marinate the slab of ribs in a tasty sauce, then you slow cook the ribs until tender 2-2 1/2 hours, or longer. These were pretty good. I intended to make them with stir-fried spinach and jasmine rice. But we decided to just eat a pile of the ribs because we were lazy and felt like watching TV :). By the way, these were even better reheated the next day. They are great party fare.

Beef Stew

Made with a chuck roast, red potatoes, carrots and peas. Classic, hearty and delicious. The recipe I currently use if from Fine Cooking issue #63. Sorry about the pictures, people. I need to be more on top of things. By the way, my 19 month old, Jack, LOVES stew. He eats the beef in the rich gravy. I mash in some peas and carrots. But he can detect the potatoes and he spits them out.

Salmon and stir-fried vegetables

That's what we had tonight. Sorry no picture to show. But my salmon is pretty run-of-the-mill, seared and finished in the oven with some type of spicy rub.