We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon
Tag: roasting
Lime-infused roasted beet, beet green, and nectarine salad
We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad
Oven-roasted salmon with lemon juice and olive oil
We followed this Jamie Oliver recipe, but roasted a whole salmon fillet (about 1 ¼ lbs) rather than cutting it into four pieces. We spritzed with the juice of one lemon, drizzled with olive oil (about 1 Tbsp), and lightly seasoned with salt and black pepper. We oven-roasted it in the middle rack in a… Continue reading Oven-roasted salmon with lemon juice and olive oil
Roast chicken coated with lemon-rosemary butter
We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter
Lebanese oven-roasted salmon fillet
We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet
Roasted beet salad with dill and toasted walnuts
We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each… Continue reading Roasted beet salad with dill and toasted walnuts
Oven-roasted salmon with Dijon-soy glaze
We tried this Epicurious marinade: http://www.epicurious.com/recipes/member/views/salmon-with-garlic-dijon-soy-glaze-50177287/amp. For our 1 ¾ lb salmon fillet, we used about ¾ of the sauce for marinade and saved the remaining ¼ to use for post-cooking glaze (which we ultimately did not need). I had planned to cook the salmon fillet (cut into serving sizes) on the Foreman Grill. But… Continue reading Oven-roasted salmon with Dijon-soy glaze
Roasted vegetable, rice, and cheddar frittata
We tried this basic frittata recipe to use up some vegetables: https://naturallyella.com/new-series-base-recipe-frittatas/ First, the night before, we oven-roasted the following at 400 for 45 mins (cut into bite-sized pieces and tossed in olive oil, salt, and black pepper): ½ small head cauliflower, ½ small head broccoli, 2 small yellow zucchini, and 3 shallots. Today, we… Continue reading Roasted vegetable, rice, and cheddar frittata
Whole roasted chicken with anchovies and olives
We followed this Mediterranean-style Splendid Table recipe: https://www.splendidtable.org/recipes/whole-roasted-chicken-with-anchovies-and-olives For the chicken seasoning, we used ¼ cup pitted kalamata olives, 2 tsp anchovy paste (in lieu of 4 anchovy fillets), and a dash of olive oil; contrary to the instructions, we trussed the chicken. We also placed 1 lb of fingerling potatoes in the roasting pan… Continue reading Whole roasted chicken with anchovies and olives
Baked Jamaican jerk chicken
Marinate 2-3 lb whole chicken (cut up) in 2 Tbsp ¾ tsp dry jerk seasoning (because we had a 3 1/2 lb chicken, we increased to 2 Tbsp and 2 tsp) and ¼ cup neutral vegetable oil for at least 4 hours. Pour the chicken (skin side up) and remaining marinade in a 9x13 baking… Continue reading Baked Jamaican jerk chicken
Cooking Adventures 