Indian Spiced Roasted Chicken with Steamed Broccoli

           It's the middle of the week and if you are like me, you too, are already struggling to cope with a  hungry gang.  Since deliveries aren't in my speed dial anymore, I have to come up with easy to make, tasty, healthy and of course food allergy friendly dishes from the remaining ingredients in the fridge.  Just so you know, I do most of my grocery shopping Friday nights. 

 

             One of the easiest dishes I like to prepare is roasted chicken and steamed frozen veggies.  The trick I use to make my "eaters" always excited is to vary the seasonings for the chicken.  Inspired by the flavors of the kid friendly Chicken Curry dish the children like so much, I decided to formulate a new rub for the chicken.   The result was a big hit.  Accompanied by the super easy Lemon Infused Steamed Broccoli, this combo became a real life saver on busy days.   

 

             Just a quick note, the cayenne pepper is optional.  That is, if you or the people who will eat prefer to have some kick.  For my children, I only use a pinch because Child#3 is not a fan of hot/spicy food.  Feel free to omit it if you know your child is sensitive. 

 

            Sun is still out so I'm running to the pool.  How do you relax on a busy summer day?

 

-Roz

 

            

 

 

 

Ingredients:

 

1 whole chicken (around 5 lbs. or 7 pcs. chicken thigh-leg combo)

3 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. chili powder

3 tsp. sea salt

1 1/2 tsp. curry powder

1/2 tsp. garam masala

1/2 tsp. cayenne pepper (optional)

1 Tbs. olive oil

 

1. Preheat the oven at 375 degrees. If using a whole chicken, line a roasting pan with aluminum foil.  Otherwise, line a 9x13 dish with foil. This is for easy clean up later.

2. Prepare the chicken or chicken pieces by patting it dry with a paper towel.

3. In a small bowl, combine the spices and oil to make a paste.

4. Rub the chicken with the spice rub.  Make sure you put some of the spice mix between the meat and skin of the chicken. 

5. Roast uncovered for about 2 hours (whole chicken) or 1 1/2  hours for chicken thigh and leg.  Check with a meat thermometer or cut on the thickest part to make sure that it is cooked all the way through.  Depending on the oven  and the weight of the chicken, you may need to cook it a little bit longer.

6. Once cooked, let it rest for at least 15 minutes before cutting.

 

Steamed Lemon Infused Broccoli

 

1 lb. frozen broccoli (you can also use fresh but it will take longer)

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/2 tsp. garlic powder

1 tsp. extra virgin olive oil

1 tsp. lemon zest

1 tsp. lemon juice

 

1. Steam the broccoli until it reached your desired tenderness. If using frozen ones, you can microwave it for 4 minutes on high.

2. Drain the broccoli.

3. In a big bowl, combine all the seasonings.  Toss the cooked broccoli until well coated.

4. Serve warm.



 

Easy and Healthy Roasted Asparagus, Mushrooms & Grape Tomatoes

         Can you believe that the end of July is almost here?  That means we only have a month and a few days left to enjoy the summer.  Where did the days go?  Hmmm... let's see... vacation, get together, play dates, cold drinks, BBQ, no wonder that swimsuit is slowly getting smaller!

 

          Anyway, one of the best things I enjoy every summer aside from the pool and staying outside is the availability of fresh produce. Local farmer's markets are popping everywhere.  Thus making organically grown fruits and vegetables affordably accessible. 

 

           Since most of us don't want to be locked in the kitchen, I'm sharing with you my favorite recipe for fresh vegetables.   It's simple, delicious and very healthy too.  If you are scared to use that hot oven, don't worry, this dish can also be prepared on the grill.  Just make sure to roast them on top of an aluminum foil with the sides folded a bit so that you will not lose the fresh and sweet juices. 

 

           Give this waist friendly veggies a try.  I'm sure your palate and wallet will love it too.

 

           Have a great week everyone!

 

 - Roz                

 

 

 

Ingredients:

 

2 lbs. fresh asparagus (washed and trimmed)

1 pint grape tomatoes (sliced in half)

8 oz. sliced mushrooms (I like baby Bella for it's meatier taste)

2 tsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. ground black pepper

2 tsp. fresh lemon juice

 

1. Preheat oven to 425 degrees Fahrenheit.

2. In a 9 x 13 baking pan, arrange the asparagus and mushrooms.

3. Add the olive oil and lemon juice. 

4. Season with salt and black pepper.

5. Toss lightly to make sure the vegetables are evenly coated with the seasonings.

6. Bake in the preheated oven for about 15 - 25 minutes or just until the asparagus is tender.  Do not overcook.

7. Once the asparagus reached the tenderness that you prefer, remove the pan from the oven and add the tomatoes.  Mix well.

8. Let the dish stand for at least 3 minutes before serving. The heat of the mushrooms and asparagus will slightly cook the tomatoes adding another level of flavor.

9. Serve warm.