dinner for my mother
Well friends, another Mother’s day has come and gone and it was a good one indeed. I swear my mother grows increasingly more amazing with each passing year. I am so blessed by her life! Not only did she raise with me with overwhelming love and truth but she is the one who planted the seeds of healthy holistic living and wholesome nutrition. Without her I would probably be watching reality tv shows and munching on a hot pocket. Of course without her I still might be just a thought in the mind of God or whatever we are before we join humanity on this beautiful earth. Bottom line, I love my mom more than a blog post can communicate and am so so thankful for her.
I must say I am also thankful that this week is well OVER. It has been stressful to say the least. Or at least stressful for someone who keeps a pretty relaxed lifestyle. The main source of my stress came from the fact that I sold my trusty Toyota 4runner and bought a Pontiac Vibe MANUAL. The manual part of that sentence is where my stress enters. I’ve never ever driven a manual car before and with few people in my life to teach me it was a tough week figuring out how to get around in that thing. I am happy to say that with a lot of practice I have finally got it down and can get around about as smoothly as one can in a standard car. And may the good Lord keep me from as many hill starts as possible. Amen.
Now for some yummay eats. Tonight I whipped up a roasted sustainably farmed whole organic chicken with some new red potatoes and carrots. It was DELISH! I started it a bit late so my family was a little disgruntled but by the time the first bite was in their mouth all I heard were compliments. The recipe may seem tiresome and advanced but I ASSURE you that it is extremely easy with very little active time.
Roasted Whole Chicken + Red Potatoes and Carrots
Adapted from Goop
1 three to four pound organic chicken, washed and dried ( scrub inside and out with warm water and salt, pat dry)
1 lemon, cut into wedges
6 garlic cloves, peeled and crushed
a few sprigs of fresh rosemary ( and thyme and sage if you have it, dried would work okay too)
roughly 1/3 cup of virgin olive oil
1 pound of new red potatoes , peeled, ( or any small potato)
4 medium-sized carrots, peeled and sliced into rounds
Preheat oven to 450.
Using a pair of sharp kitchen scissors, remove the backbone of the chicken. Either discard or keep to make chicken stock. With a sharp knife remove the thigh bones. Simply follow the bone and let the knife do most of the work. You may have to snap off the bone where it meets the chicken leg. ( For video instruction click here.)
Place the chicken, breast side up, in a roasting pan and gently press it down so that is flattens out some. Squeeze the lemon juice on and around the chicken and put the lemon halves in the pan. Toss on in the garlic cloves, tucking a few underneath the bird along with your sprigs of herbs. If you are not using fresh herbs then sprinkle 1 tablespoon each of dried sage, rosemary and thyme all over the chicken. Liberally salt and pepper the chicken and drizzle about 3 tablespoons of olive oil over the chicken, coating well.
Meanwhile bring a saucepan of salted water to a boil. Put in your peeled potatoes and boil for about 8 min until tender but slightly firm. Drain the potatoes then put them back in the pot with the lid and shake vigorously to fluff up the exterior of the potato. Put the potatoes and carrots in the pan with the chicken. Drizzle the vegetables with about 3 tablespoons of olive oil and season with sea salt and pepper.
Cover the tray with tinfoil and roast for 20 minutes. After 2o minutes, remove the pan from the oven and baste with chicken liberally with the juices that have collected at the bottom. Put the chicken back in the oven, uncovered, and roast for another 20 minutes or until a thermometer inserted into the breast of the chicken reads at least 165 F and the skin is browned.
Happy mothers day to all the lovely mothers out there! Thank you for being the vessels that bring life onto this Earth. : )