ginger dressing sockeye salmon and slaw

Last night I wanted to use the remainder of a bottle of Japanese ginger dressing I had bought last month. I ordinarily do not buy bottled dressings because it is so easy and much more delicious to make homemade dressing when needed and the ingredients are usually on hand. In fact, I made a caesar dressing a few days ago with white wine vinegar (in place of lemon juice that I was out of) that is so good I want to take a spoon of it when I open the fridge door and spot it! Back  to last night...

I made a slaw with cabbage, carrots and cucumber sliced on the thinnest mandoline blade (I use this one) and tossed with the dressing that is sold in my regular grocery.

Then marinated thawed Alaska Sockeye Salmon fillets (which is the prettiest pink color and supposed to have more nutrition) in the dressing for thirty minutes and grilled on the grill pan.  Used a bit to glaze the salmon at the end of cooking. Yum! Husband and I have lost 4 pounds each so far in preparation for the beach in a few weeks! Few more to go!

Ina's classic chicken soup

No one is sick (knock on wood) but I decided to make chicken soup yesterday.  I tried Ina's version, another recipe from her Family Style cookbook.  

It's all about the stock. Making homemade stock makes a huge difference. I am usually too lazy to make stock so making stock was kind of fun. Just cut up a fryer, save the breasts for roasting later to add to the soup.  Add the fryer pieces to the pot to cook for several hours with the veggies and herbs. It does smell divine while cooking, everyone asked what smelled so good upon entering the house.

The recipe is kind of boring but good for this time of year. Served it with a Caesar salad which was tangy and full of flavor. I forgot to photograph it and the rye triangle toasts I made instead of croutons. I make the dressing in the Cuisinart with an egg that I microwave in a glass of water for 45 seconds. Add it with garlic, parmesan cheese, several anchovy fillets and puree. Then add salt, pepper, juice of a lemon or two depending on size and then drizzle in olive oil as the motor is running. Yum!!! Restaurant versions are never as good as homemade. I eyeball everything and it always comes out great, just taste it to adjust.

Since my husband and two sons were going to be eating the soup for dinner, I served less broth in the bowls. I am not a fan of hearty wide egg noodles but they really liked them. I would much prefer a skinnier pasta but must make the menfolk happy.

what I am cooking...man food

I love to cook. I live with my husband, our youngest child, a  teenage son and our exchange student/ teenage son.  I cook man food most of the time to keep everyone  happy.  My creative culinary instincts are being suppressed. Last night, I made roasted chicken and colcannon, corned beef was left off the menu because of Lent.

(note to self- dark green vegetables are considered delicious when immersed in mashed potatoes, butter and cream)

Tonight on the menu- pierogies with caramelized onions and sausage, both purchased from this place, a fresh  green salad will accompany the fatty carbness that is this dish.

One day I will cook what I like....