- 1 4lb chicken
- olive oil
- salt and pepper
- 1 lemon, quartered
- 1 onion, peeled and quartered
Rub the bird with salt, pepper, oil, and sage. Stuff the other stuff into the body cavity.
Roast at 450 degrees for 15 minutes, then turn the heat down to 350 and cook 20 minutes per pound.
I also made a wild rice salad, adapted from this recipe. Amazing as well, although, you’ll see it didn’t make the dinner plate (we forgot about it). Instead, you’ll see roasted beets and broccoli, and mashed potatoes and gravy.
The husband and I just got back from grocery shopping. I’m not an Easter or Jesus-y person so I really didn’t plan on making an Easter dinner, per se, or doing anything special, but old habits die hard and I remember my mom always making an Easter dinner for us, so I caved and bought a whole chicken.
So, along with a roasted chicken, I will also make:
Swiss Chard and Caramelized Onion Tacos
Red Lentil Hummus
Farro Salad with Roasted Mushrooms and Parmesan
I’m thinking I will make the taco filling and stick it in the fridge for later in the week. It looks like a super easy and delicious vegetarian recipe–and I’m sure it will reheat nicely. We bought beets from the Saturday Market, and Jeff’s friend gave us some red chard, so I will mix the beet greens and chard for this dish.
The red lentil hummus will be good for an easy and light weeknight meal. We picked up some pita and fresh vegetables to go along with it.
Lastly, the farro salad sounds like it will accompany my chicken well. Except, I couldn’t find farro at the MoC, so I bought some wild rice instead. I bought some mushrooms (shiitake, maitake, and lion’s mane) at the market yesterday, too, so I will use those and make the salad with rice.
Let’s see…anything else? I also have some leeks and the beet root in the fridge that I will need to use as well. The leeks would go good with the chicken and the beets can be roasted in the oven, too.
Stay tuned for pictures and the process later today.
At 10:15 this morning, I have my second Ashtanga Vinyasa Yoga class. I took my first class on Thursday–a beginner’s class, the website explained. Beginners? By the end of the class, everyone was busting out their head stand moves–practically levitating, others were. Head stands, levitation, chanting in Sanskrit…needless to say (the most useless phrase, isn’t it? If I don’t need to say it, why am I?), the class was a tad advanced. Needless to say (there I go again), I woke up the next morning, with grumbling muscles I didn’t even know I had. Back of neck muscles? Above my elbow muscles? Pinky toe muscles?
I have class again this morning. I’m trying to mentally prepare myself, by preparing some recipes to cook for when I get back.
Four recipes I’ve come across this week have sounded really good. Two curries and two noodle dishes. I couldn’t decide which two I wanted to make, so I decided to combine the two curries into one curry and the two noodle dishes into one as well.
Spicy Soba with Shiitakes + Curry Spiced Noodles
Red Kidney Bean Curry + Spicy Vegan Potato Curry
I also plan on making bell peppers stuffed with tempeh and some sort of grain (quinoa, bulgar, rice, etc.).
Soup. Didn’t happen.
Instead, I made a mushroom ragout from a recipe that I first tried about a month ago. I think I even blogged about it. Here’s the link. Last time I made it, I substituted the polenta, which I can barely stand, with pasta.
Today, I thought that maybe the phrase “can barely stand,” is a little harsh. Maybe I could grow to like polenta.
I pretty much followed the ragout recipe exactly. It’s excellent the way it is. But I knew that the polenta recipe would need a little work if I was going to stomach it.
But what to do? The original recipe calls for spinach and Parmesan cheese. I had neither.
Instead–I added some Israeli feta and some fresh thyme. And it absolutely blew me away. So, for the record: I love polenta.
I feel like a bowl of cream of mushroom soup right now. Particularly the condensed kind with the red and white label. A little lumpy. Salty. Gray.
(Pardon me while I wallow in my gray soupy-ness.)
If I make my own, instead of relying on Campbell’s, the soup could be earthy, silky, creamy, floral from fresh thyme–
I just bought some cremini and oyster mushrooms from the Market of Choice. Fresh thyme. A shallot. I could roast the mushrooms before making them into soup. Roast the shallot and some garlic, too. Hmm. Would make for a darker soup.
Hmm. I should stop feeding my sorrow and making weak metaphors.
I’ve always been a better soup-maker than metaphor-maker, anyway.