First, a happy and healthy to you all! And I want to thank you for following Stirring the Pot—your support means a lot to me and only enervates me to share more. Speaking of sharing, there is some exciting news on the horizon! Stirring the Pot is expanding to radio. Beginning January 14, you will be able to tune into me (and some fabulous guests including other experts and anyone who eats) talking food, nutrition and health LIVE Mondays at noon on Hampton's NPR, WPPB 88.3 (we will also be live-streamed and podcast so everyone can listen). More details to come…
Back to holidays and health—I wanted to leave you all with some simple, nutritious and delicious recipes to dabble in for the days ahead.
Rosemary Wild Mushrooms
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 3 large shallots, thinly sliced
- 1 pound mixed mushrooms, shitake, oyster, crimini or other (thinly sliced)
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons red wine vinegar
- salt, to taste - fresh ground pepper, to taste
- In large pan, heat oil on medium low. Add garlic and shallots and sauté until translucent. Add mushrooms and rosemary and cook until mushrooms are wilted (about 5 minutes).
- Turn heat off. Finish with vinegar. Salt and pepper to taste.
Garlic String Beans
- 1 pound string beans, ends clipped
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, rough chop
- 1/4 cup water
- 1 vegetable bouillon cube
- crushed red pepper, pinch
- salt, to taste
- Prep string beans.
- In large sauté pan, heat olive oil on medium. Add garlic and cook until golden.
- Place string beans in pan with water and bouillon and sauté for about 5 minutes, tossing regularly (make sure bouillon dissolves). Add red pepper and salt to taste.
Curried Sweet Potato Mash
- 3 large sweet potatoes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- salt, to taste
- Preheat over to 350˚. Bake sweet potatoes on center rack until soft (about 30-45 minutes). Let cool and peel the skin off.
- In a small saucepan, mash the potatoes with a fork then add olive oil, curry and salt.
Herb Roasted Chicken
- 3 lbs. whole organic chicken
- 1 lemon, juiced
- 2 tablespoons salt
- 1 large yellow onion
- 1/2 cup olive oil
- 2 teaspoons salt
- 4 cloves garlic
- 1 cup flat leaf parsley, packed
- 2 tablespoons fresh oregano, packed
- 2 tablespoons fresh rosemary, packed
- 1 tablespoon fresh thyme
- Preheat oven to 375˚; make sure that the oven rack is centered in the oven (not too low and not too high).
- Remove neck from inside chicken cavity and discard. To clean chicken, coat with juice from one lemon, sprinkle with salt then rinse with cold water and pat dry with paper towel. Place chicken in large baking dish. Quarter onion (you do not have to peel) and place inside cavity.
- To make rub, combine oil, salt, garlic and herbs in food processor and puree into a paste. Use your hands to create a space between the skin of the chicken and body. Place some of the mixture in that space as well as all over the skin of the chicken.
- Place in center of oven rack and cook for 90 minutes regularly basting chicken until golden brown.
All recipes © 2012 Stefanie Sacks
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