Basic Baby Back Rib Rub

1/2 cup light brown sugar
2 Tbl kosher salt
1 tsp chile powder
1 tsp black pepper

ITALIAN SAUSAGE SOUP

I love my mom's zucchini stew, but Mike is skeptical about trying it (not sure why).  I bought some great zucchini at the Farmer's Market yesterday and needed a quick meal.  I am trying this take on my mom's zucchini stew.  Hopefully it is delicious. I will serve it with a salad and crusty bread.

INGREDIENTS

1 pound hot Italian bulk sausage
onions

1 clove garlic, minced

 2 (14 ounce) cans chicken broth

1 large can crushed tomatoes

1 cup sliced carrots

1 (14.5 ounce) can great Northern beans, undrained

2 small zucchini, cubed

2 cups spinach - packed, rinsed and torn

1/4 teaspoon ground black pepper

1/4 teaspoon Italian seasoning

DIRECTIONS

1. In a stockpot or Dutch oven, brown sausage with garlic and onion. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

SWEET AND SPICY ASIAN PORK SHOULDER

I will be making this dish this week for dinner. I hope it doesn't end up in the FAIL section of the blog. This is yet another recipe from my new favorite place to get recipes.....Real Simple. This specific recipe is from the February 2010 edition.

INGREDIENTS
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS
1.In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.