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Alright, back in the kitchen. The one thing about traveling in the Grand Circle area is the lack of quality Asian food. We did find one really good Thai place near Zion Canyon, but Yuki was craving Japanese flavors and simple white rice. So, being the absolutely wonderful husband that I am, I made some chicken teriyaki with vegetables and white rice.

First thing I had to do was make the teriyaki sauce. In a small sauce pan I put in 1 tablespoon of sugar with 7 tablespoons each of soy sauce, mirin, and sake. I also added a few fresh rosemary needles just to add one more element. I let that come to a slow boil for just a few minutes until the sugar was dissolved. Then I set it aside and let it cool to room temperature.

Once the sauce was cooled I marinated some bone-in skin-on chicken breasts in it for about an hour at room temperature.

Then I cut up all the vegetables. Half of a sweet onion was sliced, one carrot into matchsticks, 7 good-sized shiitake mushrooms sliced, a handful of green beans cut in half, and half of a small napa cabbage head sliced.

I turned the oven on to 400 degrees. I took my baking pan and lined it with foil and then laid a rack inside it. I laid the chicken thighs on the rack, sprinkled them with some pepper and a few rosemary needles, and threw them in the oven. I strained the reserved marinade back into the small sauce pan and boiled it for about 15 minutes until it reduced into a BBQ sauce consistency. Then I took the chicken out and glazed it with the thickened teriyaki and threw it back into the over for another 15 minutes.

While the sauce reduced I sautéed the vegetables. I started by throwing a couple of diced garlic cloves into some hot olive oil. After a minute I added the onion. A few minutes later the carrot. Then I added the green beans followed by the shiitake. I let it all come together for about 5 minutes and then seasoned with very little salt, some pepper, and about 2 tablespoons of soy sauce. I covered the pot and turned the heat way down to low. The vegetables at this point were mostly cooked, I just wanted them to finish off by steaming a little in the soy sauce.

I steamed the napa cabbage. That only takes about 4-5 minutes, so I waited until the chicken was just about done.

That’s it. A pretty simple meal to make but full of flavor and very healthy.

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Sorry for not posting anything all of last week. Yuki and I took a trip to the Grand Circle, something which I highly recommend to each and all of you out there. The canyons are so beautiful it truly is an amazing area of this world in which we live. With so many different canyons and parks you can tailor an itinerary to fit any level of activity.

We started our trip with a hike into Supai. I’m not going to post a lot about this trip since this blog is about food, but we did eat some fry bread after hiking 8 miles to Supai and then another 2 miles to the campgrounds. As you can imagine, we were pretty damn hungry by the time we got to the campsite!

One of the native Havasupai Indians had set up a little table with a two burner stove top right outside the campgrounds where he served up some fry bread. We really didn’t feel like walking back up 2 miles to the village cafe, so we decided that fry bread would have to suffice for the time being. Also, fry bread is something that I have yet to find anywhere in Chicago.

Fry bread is, well, it’s fried bread. I’m not exactly sure what kind of bread it is, but he took balls of the dough and flattened them out into discs. Then he fried them in a pot of hot oil. After taking them out of the oil he sprinkled them with powdered sugar. Simple as that.

More like a big donut than anything else, they did taste pretty good. They also did surprisingly well as far as satisfying our hunger for the rest of the night. Nothing like pure carbs to get you through the night. When we woke up early the next morning, we were treated to the Havasu Waterfall all to ourselves before hiking back out of the Grand Canyon.

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