Easy Mid-Week Dinner: Rosemary Chicken with Vegetable Stack

My hubby and I are trying to eat healthier, aka. more colours on our plate.  We came up with this.  It looks pretty, is easy to whip up (everything in the oven) and tastes surprisingly good.  Oh, and it’s the first time we used the rosemary from our little rosemary plant! 🙂  I’ve separated the recipe into chicken and then vegetables – in case you want to cook one and not the other.

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Rosemary Chicken

1. Buy a pack of thigh cutlets with skin on (approx 6 in a pack). (We find that you can only get this at Coles and not Woolies).

2. Preheat oven to 170 degrees C.

3. Place the thigh cutlets in a roasting tray.

4. Drizzle with olive oil and sprinkle with rosemary (I tore the leaves off roughly from the stem), salt and pepper (don’t be too stingy).  I imagine the results would be better if you massaged the oil and salt and pepper into the thigh cutlets, but I didn’t cause I was a bit lazy and it still worked well.

5. Put it in the oven, and roast until golden brown (approx 30 minutes?)

Vegetable Stack

1.  Preheat oven to 170 degrees C.

2. Slice eggplant, capsicum, roma tomato and sweet potatoes into thickish round discs.

3.  Line baking tray with baking paper, and place vegetables on top (don’t overlap).

4.  Drizzle with olive oil and salt and pepper.

5.  Bake in the oven, until it looks done! (approx 15-20 minutes?)

6.  Stack them all on top of one another 🙂 You can garnish with basil / other herbs if you wish, but I didn’t.

 

Easy Peasy Chicken Soup (to fight off the flu)

Melbourne weather is doing its darn thing again – hot one minute, cold the next.  Thanks to this wonderful up-and-down, the flu is ripe.  A few days ago, I had a scratchy throat.  My hubby had a headache.  And bubba had a runny nose.  I’m hoping that we can stop this nasty cold/flu in its tracks, before we all come down with the full-fledged version.

And so, we tucked into this VERY EASY chicken soup.  It’s adapted from the Rachael Finch website; she’s got some great healthy recipes on there.  This recipe makes use of only a few ingredients and you can put it on the stove a few hours before dinner time and tadaaaa dinner is ready (ie. you don’t have to cook during bubba’s fussy hour).  Brilliant.  It also doesn’t make use of chicken stock – so it’s more like a bone broth which I think is even better for you.

Here’s how it goes (serves about 4):

1.  Get a large pot, heat olive oil on medium heat.  Cook carrots (x3 diced), celery sticks (x3 diced) and onion (2 x medium diced) with garlic (4 cloves crushed) until translucent.

2.  Add chicken (1 whole uncooked organic chicken) and cover with water (about an inch from the lid).

3.  Cook for 2 – 4 hours (the longer you’re going to cook it, the lower the heat).  I cooked at low-medium heat for about 2.5 hours.

4.  Break away pieces of chicken, add salt and pepper to serve.

We ate this with some brown rice to make it more filling.

The Best Caesar Salad (with a secret ingredient!)

After our holidays filled with a little too much eating (no regrets however because it’s not often that we get to enjoy local Filipino food and every meal was worth it), I was determined to switch back to healthier eating as of today; meaning more greens for us.  As such I’ve been googling salad recipes.  Today I came across this super easy Caesar Salad from Nigella Lawson.  What’s great about it is that it doesn’t require fifty million ingredients (and doesn’t require super rare ingredients either).  The dressing is just Worcestershire sauce  (which we have plenty of because my hubby puts it in everything) plus lemon juice.

The gem of the salad however is the potato croutons.

I could eat it on its own.  Seriously.  Don’t skimp on the garlic; it makes all the difference.

Any salad recommendations anyone?  Please feel free to share in the comments below; I’m on the lookout for more salad recipes as I say hello to 2015!

PS.  Unlike what I always thought, the Caesar salad wasn’t named after Julius Caesar; the salad’s creation is generally attributed to Caesar Cardini, a restaurateur.  Read more about the history of the Caesar Salad here on the kitchen project.

Cat’s Tongue Cookies

Okay, so the name of this gem of a treat doesn’t exactly entice…. its official name is lenguas de gato which translates directly to mean tongue of the cat. Luckily, it is mostly made of flour, sugary and buttery goodness and as far as I know, no part of it is derived from any part of the cat. (Phew!) It does look a bit like the shape of a cat’s tongue which is probably where it got its name.

I was lucky enough to try this yesterday – apparently it’s a famous Christmas cookies treat in the Philippines. No wonder, because it is super yummy and I couldn’t stop! It tastes kind of like shortbread, but much, much, much thinner. The texture is really delicate and light….oooo I just love it!

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If you want to try it (and don’t happen to live in the Philippines), I found a recipe here. Try it out this Christmas and tell me what you think 🙂 x