By Linda on Sep 29, 2010 in Recipes | comments(0)
Preheat the oven to 450F.
Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat. Set aside.
With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and coconut oil in a small bowl. Brush or rub the chicken all over with half the herb-oil mixture. Sprinkle the breast with salt and pepper. Place the breasts it in a large, shallow roasting pan. Set aside.
In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a single layer.
I also use a tablespoon of the organic chicken paste…mix with ONE cup bottled water.
Place the pan in the oven, at 450F degrees for 30 minutes. Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door. Lower the heat to 350F. Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.
I use my stoneware oven with lid.
Serve with your favorite steamed veggie….taste like Thanksgiving in September….
By Linda on Sep 3, 2010 in Recipes | comments(0)
Linda’s comment’s: This is a very tasty recipe….If you are cooking for a large crowd, allow enough time as this is not a recipe you can buzz through. I haven’t been able to find any wonton organic/gluten free, but you can also make your own. This recipe makes you want more, as the flavor stays in your mough. Enjoy..
Excerpt:
Roasted Pumpkin Ravioli with Brown Butter Sauce, Sage & Hazelnuts
Ingredients
Directions
1. Pre-heat oven to 375 degrees F. Take a roasting tray and spread out pumpkin, garlic and shallot. Sprinkle thyme and sage over the top. Drizzle liberally with olive oil and season with salt and pepper. Roast in the oven for 20 minutes until pumpkin and shallot are slightly caramelized around the edges. Remove from oven and scrape into a food processor and puree with cream, eggs, and orange zest. Set aside to cool.
2. Take a 3-inch cookie cutter and cut out 3-inch circles from the egg roll wrappers. Lay 24 circles out on a lightly floured surface and top each with approximately a teaspoon of filling. Using a pastry brush, lightly wet the perimeter of the circles then place another round wrapper on top and lightly press around the edges to seal – as you work your way around the filling try to squeeze out as much air from the inside as possible.
Bring a large pot of salted water to a boil as you prepare the sauce. Cook the ravioli for 4-5 minutes until the wrappers become just opaque.
4. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats up so the sage cooks evenly. Cook for 3-4 minutes until the butter starts to develop brown bits and smells rich and nutty. Season with salt and pepper and a squeeze of lemon juice. Then drain the ravioli in batches and toss in brown butter sauce. Divide ravioli amongst plates and spoon brown butter sauce over the top. Garnish with chopped hazelnuts and shaved fresh parmesan.
By Linda on Nov 29, 2009 in Recipes | comments(0)
Rich and aromatic plant oils are most often associated with aromatherapy and are usually used in massage oils, incense and are diffused in the air for a soothing and healing affect. The benefits of essential oils can also be found with their tantalizing use in the kitchen. Cooking with essential oils is just another way of being creative with food preparations.
Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:
*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.
*Middle notes: are the moderately volatile, affect metabolisms, body functions. Last 2-3 days.
*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week. Continued
