october 3: carrot soup, mustard herb chicken, salad, quail eggs, brown rice

Today was fairly involved, but dinner was still ready by the time the rice cooker beeped. The whole dinner serves 2.

Appetizer: Carrot Soup

Entree: Mustard and Herb Chicken

Sides: Brown rice, Quail eggs, Spinach, red pepper, and avocado salad

No dessert, unfortunately.

T-45: Put the brown rice to cook. Start cutting the carrots up for the soup.
T-37: Put the carrots in a pot with water to cook for 30 minutes.
T-35: Start making the salad (don't season it until the very end!)
T-20: Mix the mustard and lemon juice in a bowl for the chicken.
T-15: Start heating the pan for the chicken on medium, put the chicken in.
T-10: Soup-time! Blend and season. Rinse the pot and put the 4 quail eggs to boil for 5 minutes.
T-05: Remove the chicken (make sure it's cooked). Season the salad. Remove the quail eggs once you've done the above.
Dinner time! Listen the beep of the rice-cooker. Serve everything (don't forget to season the quail eggs with salt and pepper).


The Korean market nearby had quail eggs for 99 cents for 12, and these were the last ones left. For some reason, though, when I look back at the recipes, I can't recall what I used the rest of the quail eggs for...