Roast Chicken Dinner

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carb free. diet, cauliflower, cauliflower mash, dinner, food, foodie, low carb, mashed cauliflower, recipe, roast chicken, roast zucchini, roasted vegetables, roasting, side dish, supper, vegetable, zucchini

Last night’s dinner was simple, roast chicken, mashed cauliflower and roast zucchini. Chicken and zucchini are often served in our household, however, I haven’t made mashed cauliflower in a while (I’ve been making my MIL Cauliflower Casserole ), then I saw this post and started craving my creamy mashed cauliflower.

 

Roast Chicken with Roast Zucchini Spears & Mashed Cauliflower

 

Roast Chicken Ingredients:
1 roasting chicken, 2 c. apple juice, 1/8 c. dark brown sugar, 1 Tbsp. chili powder, 1 Tbsp. paprika, 1/2. Tbsp. ground cumin, 1/2 tsp. garlic powder, fresh crackled black pepper, fresh ground sea salt.

Roast Chicken Directions:
Preheat oven 325ºF. Remove gizzards and rinse chicken. Place chicken on rack in roasting pan and pour apple juice into pan. Mix together remaining ingredients to create the rub mixture. Rub some of the seasoning under the chicken’s skin. Press skin back into place and rub seasoning all over the outside of the chicken. Bake (uncovered) for about 1 hour or until meat thermometer reaches appropriate temperature, juices should run clear when stuck with a knife. Baste occasionally. Remove chicken from oven and cover. Let chicken rest for 15 minutes before carving.

Roast Zucchini Spears Ingredients:
3 zucchini, extra virgin olive oil,  fresh ground sea salt, fresh cracked black pepper

Roast Zucchini Spears Directions:
Cut zucchini into spears and toss with olive oil. Spread out on a baking sheet. Sprinkle with salt & pepper. Bake at 425ºF for about 15 minutes (depends on how thick your spears are). Serve hot.

Mashed Cauliflower Ingredient:
1 head of cauliflower, 1 c. sour cream, 2 Tbsp. dried dill weed

Mashed Cauliflower Directions:
Cut cauliflower into small pieces. Steam until soggy. Place cauliflower and remaining ingredients into a food processor and blend. You can also mash the cauliflower by hand, but the food processor is a bit quicker. Serve hot.

Even though life is really hectic now, I feel better if I take a little time to cook. Now if only my dishes wold do themselves…

What is currently keeping you busy?

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Chick Pea and Cauliflower Curry

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cauliflower, chick peas, curry, curry vegetables, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, Indian cuisine, Indian food, tomato, vegetarian, vegetarian recipe

The past few weeks I’ve been on a hiatus due to a much-needed vacation. Originally, I planned to leave a few posts in the queue, but pre-vacation preparations left me with very little time. Also, since I seem to be the queen of camera trouble, my camera battery is completely drained, I have to order a new one, so it may be a while until I have more photos. At least my parents are visiting for a few days, and they’ve been kind enough to share their camera with me. So this month is lacking in posts…

I have a new Butter Chicken recipe I’ve meant to try, but there’s just not enough time to prep it the night before so it can marinate. At a new supermarket I found Butter Sauce in a jar, and thought I’d give it a whirl. Unfortunately, it wasn’t what I was hoping. It serves me right for not making it myself. I served it with seasoned lentils over rice, chick pea and cauliflower curry and puppodums.

The winner of the night was my chick pea and cauliflower curry. My curry vegetables were delicious! My recipe below is an estimate, since I usually eye things better than measuring them, when first creating a recipe.

Chick Pea & Cauliflower Curry, Butter Chicken, Rice with Lentils

Chick Pea and Cauliflower Curry Ingredients:
3 Tbsp. butter, 1 Tbsp. minced onions, 2 tsp. ground ginger, 1 Tbsp. ground cumin, 2 large tomatoes, 1 can Garbanzo beans, 1 bag frozen cauliflower, 2 Tbsp. curry powder, 1 Tbsp. tomato paste, 1 c. water

Chick Pea and Cauliflower Curry Directions:
Over medium-low heat, melt butter with ginger and cumin and soften onions. Cut tomatoes into thin strips and add to butter. Allow tomatoes to completely soften (about 8 minutes). Add cauliflower, chicken peas, tomato paste, curry powder, and water. Bring to a boil and allow to simmer covered for 15 minutes. Serve hot.

*If you like it spicier, add more cumin.

There were no leftovers of my curry. I didn’t get my fill, I might make another batch tonight.

What is your favorite curry dish?