Featured recipes from Marilu’s table * Chicken dinner
Oops! We had a little computer failure and today’s recipe is being posted way late. So we give you a full meal of recipes.
These are good, solid, family dinner recipes that offer a simple (and easy) twist on the food your family is probably used to eating. Give them a healthier option, and show them how much you love them.
Upside-Down Garlic Chicken
Blue * Serves 4
1 whole free-range chicken
1 garlic bulb
cinnamon
Preheat the oven to 350F. Wash the chicken inside and out, and remove the insides of the chicken. Cut off both ends of the garlic bulb so the cloves are exposed on both sides. Place the garlic bulb in the chicken cavity.
Sprinkle the chicken with cinnamon on the inside, generously. Sprinkle cinnamon on the outside of the chicken as well. Place in a baking pan, breast side down (it keeps the breast moist). Bake 18-20 minutes per pound, basting occasionally with pan drippings.
Let the chicken rest for 15 minutes before carving. During that time, make the gravy.
Chicken Gravy
Blue * Makes 1-2 cups
pan drippings
Earth Balance margarine
2 Tablespoons brown rice flour
up to 2 cups vegetable stock (we like Imagine Foods No-Chicken Broth for this)
Spoon the fat from the pan drippings, leaving 2 Tablespoons of fat in the pan. If there is not enough fat in the drippings, add Earth Balance margarine to get to 2 Tablespoons.
Put the pan on a burner over medium low heat. Whisk in 2 Tablespoons of flour. Cook, stirring constantly, for about a minute, so the flour taste cooks out. Then add 1 cup broth, whisking constantly. As the gravy thickens, add more broth to get the consistency you want. Taste and season with salt and pepper as needed.
Garlic Smashed Potatoes
Blue * Serves 4
2 lbs Yukon Gold potatoes
1 clove garlic
1 tsp salt
1/2 tsp paprika
pepper
2 Tablespoons Earth Balance marg
1/4 cup plain soy creamer (or soy milk)
Scrub the potatoes (leave the peels on) and cut them into 1″ chunks. Place them in a medium pot with the peeled clove of garlic, and cover with cold water by 1″. Bring to a boil, and boil for 20 minutes. Drain the potatoes well, so no water remains in the pan (the garlic stays, though).
Put the margarine and soy creamer in a microwave-safe glass measuring cup and heat for 20-30 seconds to melt the margarine and heat the soy creamer. Do not boil.
Mash the potatoes with a potato masher (or rice them with a ricer). They won’t be completely smooth because of the peels. Slowly add some of the heated margarine and soy creamer, mashing a little more. Add more of the margarine and soy creamer to get to the consistency you like. Season with paprika, salt, and pepper. Serve with gravy or margarine.
Green Beans in Dijon Vinaigrette
adapted from a recipe by Ingrid Hoffman
Purple * Serves 4
1/4 pound string beans, ends snipped
1/2 medium shallot, finely chopped
1 heaping tablespoon Dijon mustard
1 teaspoon sherry vinegar
Salt and freshly ground black pepper
Steam the green beans over boiling water for 5-7 minutes. While they are steaming, make the dressing.
In a large bowl, whisk the shallots, mustard, and vinegar together. Season with salt and pepper.
Drain the beans and toss them with a few Tablespoons of the dressing. Do not reheat before serving (room temperature is fine).
Can be served chilled. Leftovers are great on a salad.
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