clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2011-11-25 06:17 am
clevermanka) wrote2011-11-25 06:17 am
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Yesterday's menu and recipes, if anyone is interested
I am never futzing around with a turkey again. The chickens I roasted yesterday were perfectly fine and so much less hassle. I don't know what it is with me and roasted turkeys, man. They hate me. My foodstuffs from yesterday (all 100% paleo-friendly) :
Roasted Chicken
1 whole chicken, rinsed and extras removed from inside
1 t thyme
1 t garlic powder
1/2 t salt
1/2 t black pepper
2 t bacon grease
Preheat oven to 450F.
Blend the dry seasonings together. In a separate bowl, mix half the seasonings into the bacon grease. Loosen the breast skin and work the herb/grease mixture under the skin until distributed as evenly as possible. Sprinkle remaining herb mix over chicken, covering legs and thighs as well as breast.
Bake chicken at 450 for 15 minutes. Lower oven temperature to 375 and cook until chicken reaches 180 degrees (about 20 minutes for every pound of chicken). Baste if you want. I didn't and it came out fine.
Sweet-Savory Carrots
3-lb bag of carrots, diced
1/2 c craisins
1/3 c chopped pistachios
2 T sweet balsamic vinegar (I like the Black Cherry from Tasteful Olive in Overland Park)
1/4 c olive oil
2 t prepared mustard
1/2 t cardamom
1 t ginger paste
Cook the carrots in a tiny bit of oil or water until just tender. While carrots are cooking, blend the dressing ingredients together until the mustard emulsifies the oil and vinegar. Add pistachios to dressing. Just before the carrots are done, throw in the craisins. Stir for another few minutes and pour carrots into dressing. Stir well. Serve warm or at room temperature.
Broccoli Salad
2-3 heads of broccoli, separated into flowerettes
1/2 lb bacon, cooked and crumbled
2 T chopped sun-dried tomatoes
1/2 to 3/4 cup of mayo
1/2 t Penzey's Sandwich Sprinkle
Lightly steam the broccoli until just barely tender. Mix all ingredients together except for mayo and Sandwich Sprinkle. Let cool (this can also be prepped overnight). Mix in the mayo and seasoning just before serving.
Melissa Joulwan's Waldorf Salad
Amazing recipe here
Roasted Chicken
1 whole chicken, rinsed and extras removed from inside
1 t thyme
1 t garlic powder
1/2 t salt
1/2 t black pepper
2 t bacon grease
Preheat oven to 450F.
Blend the dry seasonings together. In a separate bowl, mix half the seasonings into the bacon grease. Loosen the breast skin and work the herb/grease mixture under the skin until distributed as evenly as possible. Sprinkle remaining herb mix over chicken, covering legs and thighs as well as breast.
Bake chicken at 450 for 15 minutes. Lower oven temperature to 375 and cook until chicken reaches 180 degrees (about 20 minutes for every pound of chicken). Baste if you want. I didn't and it came out fine.
Sweet-Savory Carrots
3-lb bag of carrots, diced
1/2 c craisins
1/3 c chopped pistachios
2 T sweet balsamic vinegar (I like the Black Cherry from Tasteful Olive in Overland Park)
1/4 c olive oil
2 t prepared mustard
1/2 t cardamom
1 t ginger paste
Cook the carrots in a tiny bit of oil or water until just tender. While carrots are cooking, blend the dressing ingredients together until the mustard emulsifies the oil and vinegar. Add pistachios to dressing. Just before the carrots are done, throw in the craisins. Stir for another few minutes and pour carrots into dressing. Stir well. Serve warm or at room temperature.
Broccoli Salad
2-3 heads of broccoli, separated into flowerettes
1/2 lb bacon, cooked and crumbled
2 T chopped sun-dried tomatoes
1/2 to 3/4 cup of mayo
1/2 t Penzey's Sandwich Sprinkle
Lightly steam the broccoli until just barely tender. Mix all ingredients together except for mayo and Sandwich Sprinkle. Let cool (this can also be prepped overnight). Mix in the mayo and seasoning just before serving.
Melissa Joulwan's Waldorf Salad
Amazing recipe here