Roast Chicken. Prep = 20 mins. Roast = 55 min Oven = 475/375 Stand = 5 min Chill = Overnight Makes 6 servings. Ingredients

Transcription

1 Prep = 20 mins. Roast = 55 min Oven = 475/375 Stand = 5 min Chill = Overnight Makes 6 servings Roast Chicken to 4lb whole broiler chicken 3 cups assorted vegetables such as celery, onions, parsnips, turnips, and jicama root vegetables 2 Tbsp. Olive Oil 2 cups organic, low sodium chicken broth 1. Rinse chicken; thoroughly pat dry inside and out with paper towels. Chill, uncovered overnight in refrigerator. 2. Place rack in bottom third of oven. Preheat oven to 475 F. Gently run your fingers between skin and breast meat. Sprinkle salt and pepper over the top of skin. 3. Tuck wings under breasts. Loop a long piece of kitchen string around drumsticks in a figure-eight pattern; pull tight. Pull string up around thighs and breast side up, on rack in shallow roasting pan. Toss vegetables with olive oil. Place in pan around chicken. 4. Roast 15 minutes; reduce heat to 375 F. Roast 40 to 60 minutes more or until drumsticks move easily in sockets, chicken is no longer pink inside, and thermometer inserted into center of an inside thigh muscle registers 175 F. Remove chicken from oven. Cover; let stand at least 5 minutes. Transfer chicken and vegetables to serving platter. 5. For pan sauce, place roasting pan over the burner on stovetop; stir in chicken broth, scraping up any browned bits in pan. Bring to a boiling; boil gently until reduced by about half. Serve pan sauce with chicken. Lemon Herb Stuffed Chicken Don t be afraid to overstuff. The herbs will release their natural oils and flavor the chicken from the inside out. To Prepare stuff chicken cavity with 2 to 3 lemons wedges, a handful of fresh herbs (such as rosemary, sage, thyme, oregano, and or parsley), and a few halved garlic cloves. Finish pan juices with half tsp. herbs de Provence or Italian seasoning. Roasted Garlic Chicken To Prepare cut off half inch of garlic bulb, leaving bulb whole; remove any loose outer layers. Place in custard cup; drizzle with 1 tbsp. olive oil. Wrap with foil. Roast in 400 F oven 25 minutes

2 or until soft. Cool. Squeeze out garlic close; mash into ¼ cup softened butter. Before trussing, gently rub 2 tbsp. under chicken skin. Prep = 30 mins. Roast = 45 mins. Oven = 400 F Makes 6 servings Medley of Roasted Root Vegetables 3lbs assorted root vegetables (parsnips, celery root, turnips, jicama and Jerusalem artichokes), peeled and cut into even-size chunks. 8 shallots, halved lengthwise ¼ cup extra virgin olive oil 2 Tbsp. chopped fresh herbs such as thyme, parsley, dill, rosemary and/or sage 2 tsp. sea salt 1 tsp. freshly ground black pepper 1. Place rack in center of oven. Preheat oven to 400 F. 2. In a large roasting pan or baking dish gently toss vegetables and shallots with oil, herbs, salt and pepper. Roast uncovered, stirring once or twice, until vegetables are fork-tender and browned, about 45 minutes. Serve immediately, or cover and keep warm up to 1 hour before serving.

3 Roasted Cauliflower with Cranberries Prep = 15 mins. Roast = 30 mins. Cook = 10 mins Oven = 450 F Makes 8 servings 2 medium heads cauliflower (1½ to 2lbs. each), broken into florets 1 large yello9w or red onion, cut into wedges 3 tbsp. Olive Oil 1 tsp sea salt, divided 1½ cups fresh or frozen cranberries ¼ cup red wine vinegar ¼ cup Simple stevia syrup (1 Cup water & 24 packets of truvia/stevia). In a small saucepan, bring truvia/stevia and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. Make Ahead as the stevia syrup can be refrigerated in a glass jar for up to 1 month. ¼ tsp. freshly cracked pepper 1. Preheat oven to 450 F. Place cauliflower and onion in a baking pan. Drizzle with olive oil and sprinkle with ½ tsp of the salt. Stir to coat. Spread in an even layer. Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through. 2. Meanwhile, in a small saucepan whisk together red wine vinegar, simple stevia syrup, the remaining salt and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes. Pour over cauliflower mixture; stir to coat. Transfer to a serving dish. Sprinkle with mint.

4 Brussels Sprouts with Apples Prep = 15 mins. Cook = 18 mins Stand = 3 mins. Makes 8 Servings 2lbs Brussels sprouts ¼ cup olive oil ½ tsp. salt 2 small Braeburn or other cooking apples, cored and cut into thin slices 2 tbsp. fresh thyme leaves Crushed red pepper 1. Line a baking pan with paper towels; set aside. Remove wilted outer leaves from Brussels sprouts wash and halve. 2. In a large saucepan cook Brussels sprouts in boiling water, covered, 1 to 2 minutes; drain. Immediately plunge Brussels sprouts in ice water. Let stand for 3 minutes or until cool; drain. Transfer to prepared baking pan. Pat dry with paper towels. 3. Meanwhile, in a large skillet heat olive oil over low heat, add Brussels sprouts and salt. Cook, turning occasionally, about 5 minutes. Add apples and thyme. Cook 2 minutes more or until Brussels sprouts are browned and apple is just tender Transfer to a serving bowl. Sprinkle with crushed red pepper, if desired.

5 Green bean, watercress and crispy shallot salad Prep = 35 mins Makes 8 servings This year, instead of traditional green-bean casserole, try a vibrant salad of crisp-tender green beans and crunch fried shallots in a lemony dressing. Sea salt and ground pepper 1lb green beans, trimmed 1 cup olive oil 3 shallots, thinly sliced, crosswise into rings 2 tbsp. fresh lemon juice (from 1 lemon) 2 tbsp. Dijon mustard 3 tbsp. extra-virgin olive oil 1 bunch watercress (8oz) tough stems removed 1. Bring a large pot of salted water to boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry. 2. In a small saucepan heat olive oil over medium-low. Working in batches, fry shallots in oil until golden 2 to 4 minutes. Transfer shallots to paper towels, and season with sea salt. 3. In a small bowl, whisk lemon juice, mustard, and extra virgin-olive oil to combine; season dressing with sea salt and pepper. Place watercress on a serving platter and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

6 Cranberry-Ginger Sauce Prep = 5 mins Total Time = 20 mins Makes 8 servings You can make this tart ruby-red relish up to 3 days ahead of the feast. 1 bag (12oz) fresh or frozen cranberries Truvia/Stevia (add a many packets as needed to meet your sweetness) 1 tbsp. grated fresh ginger 2 tbsp. red-wine vinegar 2 cups of water

7 1. In a large saucepan, bring cranberries, truvia/stevia, ginger and 2 cups water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped 10 to 15 minutes. Stir in vinegar. 2. Remove sauce from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).