Roasted Chicken & Veggies

This is my new, favorite comfort food. It's quick, easy, one-dish and I get to eat all sorts of different veggies at one meal. Plus...roasting brings out the sweet qualities in a vegetable, something that has not been lost on either my daughter or husband. I do keep the skin on my chicken, so...this isn't a low-fat dish*. I also use chicken thighs as they are generally cheaper and a moister meat.

INGREDIENTS:

Chicken pieces: Thighs, legs, breasts or any combination, though they will cook more evenly if you use the same body part.

Any combination of vegetables. For the picture above I used:

- sweet potato - cubed

- purple cauliflower

- fennel bulb - chopped

- yellow zuccini - chopped

- green bell pepper - chopped

Lemon juice

Olive Oil

Salt & Pepper

Garlic powder

Onion powder

I use a clay baking pan, but any pyrex baking dish will do. Be sure to oil the pyrex dish first.

Lay chicken bottom-side up on the pan and squeeze about a quarter of a lemon on top of it. Season liberally with freshly ground salt and pepper, onion powder and garlic powder. Turn over and repeat with lemon and seasoning.

I don't measure my veggies. I cut and spread on the pan until I have a nice mix of colors. Then drizzle them with oil and season with salt and pepper. Sometimes I'll add lemon juice. Once you figure out how many veggies you'll be using, you could put them in a separate bowl, drizzle with oil, add lemon juice, a couple cloves of minced fresh garlic (Mmmm...much better than powder), salt and pepper, then add to the chicken.

Bake at 400-degrees for about 15-20 minutes, stir up veggies and continue baking for another 15 or so minutes. Check the chicken and veggies at this point. You'll probably need to cook for an additional 10 minutes depending on the size of the chicken part.

* NOTE: You could remove the skin before baking. Prepare as directed above but instead of coating the top with the seasoning, make a topping of bread crumbs or almond meal:

- allow about 2T per piece of chicken,

- drizzle enough oil to moisten and

- add liberal amounts of seasonings - maybe about 1/8 teaspoon per piece of meat.

Drizzle chicken with lemon juice, then spread about 2-tablespoons of the breading on top of the chicken. Bake as directed.

Bean Dip

Perfect as a dip with legal chips, as a spread for quesadillas, sandwiches, pizza...you name it. Use your imagination!!


1-15.5 oz can black beans - reserve 1/4 cup liquid, then drain and rinse.
1 clove garlic, chopped - Use more or less to taste.
Juice from 1/2 lime - Use more or less to taste.
1/2 teaspoon onion powder, or chopped fresh onion
1/2 teastpoon cumin
10-grinds of salt (...Like how scientific this is?!)
Pinch of cayenne pepper
(Optional) 5-drops agave nectar
2 Tablespoons finely chopped red bell pepper
2 Tablespoons chopped fresh cilantro


Puree a few beans, 1/2 the liquid and garlic until pretty well blended. Add the fresh onion at this point if you're using that instead of onion powder.

Add the rest of the liquid and lime juice through agave nectar. Puree until smooth. Adjust seasonings if needed.

Stir in bell pepper and cilantro.


** OPTIONS:
* Add a small jar of baby pureed beef, chicken or lamb to boost protein and add a little flavor twist.

* Make this more italian flavored by substituting:
- White beans (like Canneloni) for the black beans
- Italian seasoning for the cumin
- Fresh basil for the fresh cilantro
- a few bits of tomato or tomato juice for the lime juice
- a little extra garlic
- 1/4 cup sauteed onions for onion powder

"Pizza" Redefined

Rice Crust or any legal pizza crust, packaged or homemade

Black Bean Dip*

Finely minced chicken, turkey or beef

Legal cheese like Galaxy Brand Rice Cheese

Dried basil

Follow directions on package to prep the pizza crust.

Spread a nice cover of bean dip.

Sprinkle minced meat on top. I like to sprinkle a little salt and garlic powder on top of this.

Top with legal cheese. Cut in strips, triangles or use little cookie cutters for fun shapes. My daughter LOVES to cut the cheese herself and put it on top.

Sprinkle lightly with dried basil.

Bake according to package directions.

NOTE: Galaxy cheese does not really melt, so pull it from the oven when it looks 'done'. About 7-12 minutes or so.

* If you prefer an italian flavor for the bean dip, substitute italian seasoning for the cumin, basil for the cilantro, and drop the lime. Adjust seasonings to taste.