Health knowledge made personal
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Here in America, we hold all sorts of delightful traditions and holidays, many of which revolve around food. Take Thanksgiving for instance, people cook for days in preparation for this day of thanks. In return, they are left with enough leftovers to feed a small country for about a week! And these are just the leftovers from the meal. No one ever mentions the leftover ingredients! I was rummaging through my spice cabinet yesterday (searching for inspiration for the Butternut Polenta Lasagna) when I stumbled upon... or rather it fell on my head... a leftover spice rub someone gifted to me over the holidays. Nantucket Off-Shore is a spice company that uses 100% pure and organic spices to create rubs and marinades. I was given their Holiday Turkey Rub. The ingredients are very pure and delicious sounding: Rosemary, Sage, Oregano, Thyme, Black Pepper, Onion, Dried Cranberry, Ginger, and Lemon Peel.  That's it, no salt, no sugar, no "natural flavors", simply pure spices! Coincidentally, I happened to have a whole, organic chicken in my freezer. I always buy 2 when they are on special and freeze one. (How often do you find an entire 5 pound organic chicken for 4 dollars?!) The emerging creation was, once again, based on what I had in the pantry. Just toss it in there and hope for the best... a little prayer never hurts, either! Cranberry Orange Roast Chicken with New Potatoes  Ingredients: - 1 4-5 pound Whole Organic Chicken - Nantucket Off-Shore Holiday Turkey Rub - 1 large Sweet Onion, chopped - 9 mixed Red and Gold New Potatoes, halved - 1/4 cup Fresh Cranberries (or frozen and defrosted) - 1/4 cup Sweetened, Dried Cranberries - 1/2 Naval Orange, sliced, skin on - juice of 1/2 a Naval Orange - 1/4 cup Extra Virgin Olive Oil - splash of White Wine - zest of 1 Naval Orange - 1/4 cup Water Preheat your oven to 475 degrees. Rinse chicken with cool water and pat dry. Rub chicken, inside and out, with Spice Rub. Place in a 9x13 casserole dish. Stuff bird with 1/3 of the Onion and the Orange Slices. Scatter the remaining Onion, the Potatoes, Cranberries, and Dried Cranberries around the bird and sprinkle with about 1 teaspoon Spice Rub. In a measuring cup, combine the Orange Juice, Oil, Wine, and Orange Zest. Pour over the chicken. Pour 1/4 cup Water in the bottom of the casserole dish. Roast at 475 for 20 minutes. Reduce oven temperature to 325 degrees and continue roasting chicken for 1 1/2 hours, or until the juices run clear. Allow to rest 10 minutes before carving.  By now, you may have started to notice I use the same basic roast chicken recipe over and over again. I simply change the accompanying ingredients. Make the recipe work for you! Have fun and experiment! Email me photos and links to your creations. I will put together a special post featuring all of your recipes. It will be like a "Roast" of Gluten Free Gidget! I can't wait to see what you come up with! PS- Michal: please contact me! I don't want to have to pick another winner!  |
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