Turkey Tracks: May 8, 2018
Roasting makes an easy, delicious meal.
Here are chicken breasts with an assortment of veggies. Aren’t the Chioggia beets pretty?
I drizzle with olive oil. Or, sometimes with melted Red Palm Oil, which is chock full of nutrients—and not part of the palm oil industrial problem. It’s practically a medicine. Sprinkle with GOOD salt and herbs. And, sometimes, chopped garlic and ginger. I roast for 40 minutes, then pull off the veggies (broccoli gets burned otherwise) and turn the heat up and the convection oven on. It only takes a few more minutes to really brown the chicken breasts until the skin is bubbly and crispy. You could use the oven’s broiler feature for this step as well.
Here’s my dinner. Chicken breasts are so huge now that half works just fine. I’ll get another meal and a whole breast for two salad lunches.
Here’s one of my salad lunches, using leftover steak. I also had one ball of some fresh mozzerella to use. It was too much, so I ate half and ate the other half for dinner with a roasted chicken thigh and some sauteed zucchini and summer squash added—just a simple sautee with duck fat and dried herbs and salf. OK, I also heated some leftover smashed potatoes with loads of butter added.
Yes! She cooks!