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Smitten Kitchen’s Harvest Roast Chicken w/Grapes, Olives & Rosemary

August 14, 2013 Leave a comment

Roast chicken with olives and grapes

 

I’ve had this recipe bookmarked in Deb Perelman’s book since last summer. And then I forgot about it. While cleaning out our bookshelves, I stumbled upon this recipe again and realized it would be perfect for Sunday dinner. The leftovers could be used for weekday lunch! I used a mix of jarred kalamata olives but had to supplement with fancy black and castelvetrano olives from the Whole Foods olive bar. Next time, I would stick to kalamatas because they’re cheaper and saltier. The other olives were also tasty, but I want more of the brininess. I like this method of roasting chicken. It is faster and requires less cleanup!

We served this with a side of grilled vegetables from the farmer’s market (peppers, okra, zucchini and eggplant) but a side of eggplant dirty rice would be nice too! Read more…

Categories: meat, roast chicken Tags:

Eggplant Dirty Rice

August 13, 2013 3 comments

Eggplant dirty rice

Cajun food and smooshy eggplant? Yes please.¬†When I saw this in Food & Wine, I knew I had to make it. However, I’m still not very good at cooking rice without a rice cooker…I had to send it back into the oven for an extra ten minutes because when I took it out at the prescribed time, I still had crunchy rice. I used one red and one green pepper instead of two greens just because green peppers aren’t my favorite and I added half a chopped zucchini at the very end because I had it in the fridge. The eggplant adds a richness to the rice without having to add fat. Top it with some hot sauce and you’ve got some zippy rice that can stand on its own. We served it with a portion of grilled salmon and had a really tasty dinner! Read more…

Categories: Cajun, vegetables, vegetarian Tags: