As we all know, the topic of food and nutrition can get rather heavy (and confusing). While I try to keep it as light (and simple) as possible, sometimes I just can’t—as in my blog on arsenic in rice last week. Thus, I thought that I would dazzle you this week with some of my favorite fall recipes—simple and nutritious yumminess! And, a balanced meal to boot. So sink yourself into a good rice-less meal…
Kale Salad with Toasted Pine Nuts
- 1 head leafy green kale, finely shredded
- 3 tablespoons goji berries
- 1/4 cup pine nuts, toasted
- 2 tablespoons extra virgin olive oil
- 2 lemons, juiced - salt, to taste
- In a large bowl combine all ingredients and toss well.
- For pine nuts, place in small sauté pan (no oil needed) on low and toss frequently until browned (about 3-5 minutes). They burn easily so be vigilant.
Roasted Acorn Squash
- 2 acorn squash, halved and de-seeded
- 1 tablespoon extra virgin olive oil
Preheat oven to 350˚. Halve and clean squash, coat both halves with olive oil and cinnamon and place inside down in baking dish. Cook for about 30 minutes or until outer skin is soft (but not too soft) to touch.
Curry 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
- 3 tablespoons curry powder
- 1 bunch cilantro, rough chopped
- 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.
- In a small bowl, combine oil, salt, curry powder and cilantro; mix well. 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