Wednesday, June 05, 2013

Tonight's Dinner: May 21, 2013

Tonight for dinner, I wanted to make sure that I used products that I had started defrosting at the beginning of the week.  I had bought two chicken-basil sausages a few weeks ago, but threw them in the freezer when I realized that I wasn't going to cook them.  Since they had already been frozen, there was no throwing them back in the freezer.  I didn't want to grill them like I had originally intended, so I uncased them and stir fried them with tofu and sugar snap peas.  As it turns out, the dish was rather Asian inspired, except that I had jumped the gun and made cous cous before knowing which direction I wanted to go in.  It went okay with the cous cous, but would have been so much better with rice.  Such is life.

Midway through cooking, I got a hankerin' for steamed eggs.  I love when I can just whip things up that fulfill my sudden cravings

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Steamed Eggs 
6 eggs
1 c chicken stock
Oyster Sauce (for the top) 
In blender, mix eggs and chicken stock.  In a large pot, boil one inch of water.  Place metal trivet in pot.   Place eggs on trivet and cover.  Cook for 10-12 minutes or until the eggs are a consistency of jello.  Remove from pot.  Drizzle Oyster Sauce over for flavor. 

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