Food


I have roasted chickens.  Not often.  Not well.  But I have done it.  They take for ever.  I start them too late, have to cook them longer and we eat later.  NOT a good plan.  But now I have a better way to roast a chicken.  Spatchcock it!  And with Deb’s help from Smitten Kitchen this roasted chicken came out just fine.  Perfect in fact.

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What is spatchcock you say? According to Wikipedia:

The spatchcock, also known as “spattlecock”,[1] is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking

And that is why it cooks so much quicker than a regular roasted chicken – the backbone is gone and the chicken is flat so there is more surface area.  And that means more crispy skin and more flavor as well.

I’ve seen several ‘recipes’ for spatchcocking but this is the first time I have tried it.  Won’t be the last.

First you remove the backbone from about a 3 lb chicken.  Not hard. Really.  Then you generously season with salt and pepper ‘inside’ and out.  Then lay it breast up in a large skillet or pan.  Spread some chopped red potatoes and peeled sweet potatoes {Deb said small yellow potatoes but I couldn’t find any and I like roasted sweet taters, too.}

Then you simply roast the chicken (450 degrees) until the temp reaches 30 – 45 minutes until it’s 165 degrees.  It took a little longer for mine but I had a 4 lb chicken.  So good.

Thanks Deb.  Her flat roasted chicken is on  page 171 of the smitten kitchen cookbook

“I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.

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This week he theme for Eating with Ellie is Seafood.  That covers a lot of territory.  Fish, shrimp, lobster, crawfish, even squid.  While I would have liked to have some calamari I decided to play it safe this week and go with some lovely salmon.

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I’ve been eating a lot of salmon these past few weeks because of the fresh they have had available at a decent price, for a change.  It’s wild caught so it’s really good.

Ellie has this salmon baked in a Moroccan sauce flavored with cumin, coriander, cinnamon, and ginger.  The kitchen smelled so good!  I made 1/2 a batch and it was plenty for two meals.

The recipe called for Kale but I am not a fan so I subbed in some spinach.  The only change I would make would be to double the spices, or at least to increase them.  The flavor was a tad mild.  I cut them in 1/2 since I was making only 1/2 a batch.  I wish I had left the spices in for a whole batch.

But, it was good.

The recipe is on Ellie’s Blog.

Check out what else from the sea was cooked this week – Eating with Ellie.

“Ribbons of colorful vegetables and fresh herbs intertwine with tender noodles in this delicately flavored salad.”

That is how Ellie described this tasty salad. And she was RIGHT!! Of course!!

Soba noodles mixed with fresh bell pepper, carrot, basil from my garden and some cilantro. Mix that with a fantastic sauce will all the Asian flavors – rice vinegar, sesame oil, garlic fish sauce – and you have a healthy alternative to the usual heavy noodle salads. Delicious!! The sauce alone will make you swoon!!

I loved the bite of the cilantro mixed with the sweet bell pepper and carrot. Make this one! SOON!!

You can find Ellie’s recipe on FOODTV or on page 139 of The Food You Crave.

The theme this week for I Heart Cooking Clubs was Oodles of Noodles.  I know there will be other delicious noodle dishes posted there.

I am not a sandwich fan. Not cold ones anyway. If I eat a sandwich it is usually a nice hot one. And I usually sub in a wrap rather than a real sandwich. So when Kayte chose this week’s theme I was all in. (A little late maybe, but all in!)
Especially when it contains just veggies and grilled veggies at that.

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This is Ellie’s Hummus and Grilled Vegetable Wrap and it is perfect. And very colorful and very easy to put together.

Simply – a whole wheat wrap spread with Hummus {I used Roasted Red Pepper Hummus} stuffed with grilled zucchini, red onions {Ellie said just diced purple onion but I am not a fan of raw onions so I grilled some thin slices.}, spinach, mint leaves. pine nuts, and roasted red pepper. 

It just doesn’t get any better!!! I could eat this every day for lunch!

The recipe is from Ellie’s The Foods You Crave  on page 99.  I also found it on Food NetWork 

Please visit Eating with Ellie for more Wraps

Who said salad has to made from greens or pasta?  What about rice?  Brown rice?  When Kayte chose Sensational Salads for this weeks WWDH theme the first thought that came to mind was a GREEN salad.  And that is what I looked for – at first – but then I thought about pasta salad, potato salad, even fruit salad.  Rice never really entered my mind until I found Donna’s recipe with brown rice and salmon.

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And I am so glad I did.  Full of Asian flavors, salmon, carrots.  It was wonderful.

Simply cook brown rice.  Mix it with some flaked salmon, shredded carrots and a dressing of mirin, sesame oil, soy sauce, rice wine vinegar, and ginger and you have a lovely, filling, tasty salad suitable for lunch or dinner.

Donna’s recipe called for smoked salmon but I used some steamed salmon instead.  I also didn’t have the snow peas she called for but I didn’t miss them.  The salad is supposed to be served totally chilled but I am not a fan of cold rice so I served it warmed.  Good choice!

I will definitely make this one again.  Glad I made extra rice!

The recipe is on Donna’s website.

Did the others go green with salads?  Check our links.

We are definitely meat eaters. It is seldom we have meatless meals. Even our soups usually have some kind of meat – beef, venison, chicken, fish.

So I was excited to see Peggy’s choice for this week’s Eating with Ellie – sloppy joes with out the beef.

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I liked these but I did’t love them. I think I may have chopped my mushrooms a little too tiny. The flavor was very intense.  Chili powder, molasses, cider vinegar, and mustard powder all come together with tomato sauce to give the mushrooms that basic spicy sloppy joes flavor.

I left out the pinto beans Ellie called for because I am just NOT a bean eater.  I think some cheese would be good on these.

So much better, though, than the canned.  Thanks Peggy.  I’ll try these again with bigger pieces.

Who else made these this week?  Check out Eating with Ellie to see.

Have you visited Wednesdays with Donna Hay lately?  If you haven’t let me tell you – the group has changed.  No longer are we picking a weekly recipe.  We are picking weekly themes.  This week – Baby, It’s Cold Outside  – Kayte’s idea.

When it finally gets cold outside we tend to gravitate toward stews, soups, and gumbos to fill us up and keep us warm.  This week we had all three.  One of them was Donna Hay’s  sweet potato soup.

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Sweet potato combined with ginger, coconut, cumin seeds, and lemon grass.  What a wonderful combination of flavors.  Although the lemon grass didn’t seem to add much to the mix.  Donna’s recipe said to boil the sweet potatoes but I chose to roast them instead.  Lots more sweetness and depth of flavor.  I liked the inclusion of the cumin seeds .  I didn’t like the inclusion of the coriander leaves so I left them out and garnished with some extra cumin seeds instead.  The recipe is in Donna’s the new cook page 68

Warm and filling.  Definitely a repeat as winter continues and the days get colder.

What do the others make when it’s cold outside?  Click on over to Wednesdays with Donna Hay and see.

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