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Sunday, October 9, 2011

Time to get in the kitchen!


Roasted Chicken With Tomatoes and Olives




Ingredients

Directions

  1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
  2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
  3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
  4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).


5 Ingredient Peanut Butter Banana Pudding
vegan, makes 5-8 servings
1 lb silken tofu, drained (about one fridge-section package)
2 large ripe bananas
3-4 Tbsp peanut butter, chunky/salted
2/3 cup maple syrup
1/4 tsp cinnamon
(Salt to taste if needed – will depend on how salty your pb is)

To make:
1. Add all ingredients to blender – I use a Vitamix.
2. Blend. Taste test. If needed, add salt.
3. Pour into serving dishes or a large bowl. Chill until thick.
4. Serve! (Smaller servings sizes will chill faster)
Pre being chilled in Fridge.









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