Engagement Chicken6 – 8 Servings
1 [4 to 5 pound] roasting chicken
4 lemons – divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]
MethodNote: You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape.
Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate 2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer. After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.
Garlic Mashed Potatoes
4 – 6 Servings
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves¼ teaspoon mustard powder½ teaspoon sea salt½ cup vegan mayonnaise¼ cup of the liquid potatoes were cooked in
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed. If you process too long potatoes will become sticky and gooey rather than light and fluffy.You can also use a potato masher to cream the potatoes. Just be careful not to over mix the potatoes, you want them to be light and fluffy.
2 cups water
1 ½ pounds baby carrots, trimmed and halved lengthwise
3 garlic clove, chopped
½ cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 orange, juiced
½ teaspoon ground cumin
½ teaspoon sea salt
Bring water and bay leaf to a boil in a saucepan.
Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.
Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined.
Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm.
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
2 tablespoons raspberry vinegar
¼ cup extra virgin olive oil
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat.
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
The Best Tomato Soup Ever
10 – 12 Servings
¼ cup olive oil
½ cup chopped onions
⅔ cup chopped garlic
1 quart vegetable broth
2 quarts crushed tomatoes
1 teaspoon sugar
2 teaspoons basil, dried
¼ teaspoons salt – dependent upon type of broth used
¼ teaspoon black pepper
½ cup Greek yogurt, plain
¼ cup fresh chopped basil leaves
In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.
Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.
Taste for season and adjust salt and pepper as needed.
Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.
If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/09/sunday-dinner-october-1-2017.html.