Thursday, April 1, 2010

Where I'm Headed

That's it. I'm done. No more. I can't take this lifestyle anymore. I'm hurting myself.
Jamie Oliver
Michael Pollan
Barbara Kingsolver
They speak for what's wrong in society today. How were's hurting ourselves by what we eat.
Deep fried
Slathered in sauces
Burgers dripping with cheese
There are better things. Much better things to eat then those mentioned. Food doesn't have to be slathered in sauces containing high fuctose corn syrup and mystery spices. The meal above is just one of the many possiblities.
Herbed roasted chicken with roasted root vegetables. It's amazing what you can do to food. I swear, this was the best meal that I've had in months. So, I wont be winning the Noble Peace prize or getting a call from Jamie Oliver. But being content with what I'm trying to do is good enough for me. Last night's dinner is the step in the right direction. I know that I can't switch totally over home cooked meals every night, yet, but this is enough for now.
This is where I'm headed. And that's where I'll stay.
For those interested here's the recipe for the chicken.

From Cook This, Not That
Herb Roast Chicken with Root Vegetables
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp finely chopped fresh rosemary
1 large russet potato, sliced into 1/8" round
Zest and juice of one lemon
2 onions, quartered
1 Tbsp olive oil 4 large carrots, cut into large chunks
1 chicken (4 lbs)

Preheat the oven to 450 degrees. Mix the garlic, rosemary, lemon zest, lemon juice, and half of the olive oil.Working on the chicken, gently separate the skin from the flest at the bottom of the breat and spoon in half of the rosemary mixture; use your hands to spread it around as throughly as possible. Spread the remaining half over the top of the chicken and then season with plenty of salt and pepper.

Mix the potato, onions, carrots, remaining olive oil, and a good pinch of salt and pepper. Arrange the vegetables on the bottom of the pan and place the chicken on top, breast side up. Roast for 20 to 30 minutes, until skin is lightly brown.

Reduce the oven temperature to 350 degrees and roast for another 30 minutes or so. The chicken is done when the juices between the breast and leg run clear and an instant-read thermometer instered deep into the thigh reads 155 degrees.Remove from the oven and allow to rest for 10 minutes before carving. Serve with the vegetables.


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