recipe: CHAMPAGNE OREGANO ORANGE CHICKEN AND POTATOES

I actually made this recipe when I found myself with left over mimosa ingredients one Sunday!  My philosophy is, "waste not, want not."  The blend of champagne, oranges and oregano gives a unique taste that is sweet and savory at the same time.  And with the addition of the potatoes you have an instant meal!  Check it out...

 

 

 

 

INGREDIENTS:

• 2 - 3 lb chicken cut into 1/8ths
• 3 red skin potatoes
• 1 sweet onion
• 2 cloves garlic
• 1/2 cup champagne
• 2 small oranges
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh oregano

INSTRUCTIONS:
Preheat oven to 375.

Wash chicken and place in a large baking dish.  (I like to take a tiny bit of extra virgin olive oil and coarse salt and rub it directly on the chicken before I do anything else.  I find that this makes the meat extra tender and fall off the bone.  This is optional step and this amount of olive oil and salt would be in addition to the amounts listed above.)

Cut potatoes into cubes and place in baking dish with the chicken.  Cut onions into bite size pieces and place in baking dish (I like to spread the onion evenly over the chicken and potatoes.  I cut them into bit size pieces because they are delicious to eat along with everything else once they've cooked!).

Chop the garlic.  Peel the orange.  Place both in the blender.  Add champagne, olive oil, salt and pepper to the blender.  Blend all the items together.  Pour this "sauce" over the chicken, onions and potatoes. 

Sprinkle the oregano over everything. 

Cover the baking dish tightly with foil.  Place in the oven.  (Placing the foil over the baking dish will help to lock in moisture and flavor.  If you want the chicken to brown a little and the skin to be a little bit crispy you can remove the foil for the last 20 to 30 minutes of cook time.)

Cook times will vary on how large your chicken is.  It is recommended to cook a chicken for about half an hour per pound.  So if you have a 3 lb chicken then you should bake it for approximately 1 1/2 hours.


If you are cooking for one, then this is the perfect thing to make on Sunday and eat all week.  Just store the cooked chicken in the refrigerator in some sort of sealed container or in a dish cover with foil or plastic wrap.  It will be good to eat for about 4 days.  To give you some ideas, here is how I usually divide the chicken over the course of the week:

• 1st night - I eat a breast and a bunch of potatoes.
• Next morning - I reheat the rest of the potatoes and have them with an egg for breakfast.
• Lunch - Use the leg and thigh for sandwich meat.  I take the skin off and break up the meat into small pieces, use some sprouted grain bread, add avocado or tomato if I have it, and mustard and mayo.
• One more lunch or dinner during the week - I eat the other breast and the wings.
• One last lunch or dinner during the week - I will either make another sandwich from the remaining leg and thigh or I will add them to a salad for protein.

 

Just because you are a single gal (or guy) doesn't mean you can't make a gorgeous, healthy dish.  You just have to get creative with how you eat it!


GTBB,
Bad Joan

 

recipe: VEGAN VEGETABLE SOUP PUREE

Soups can be misleading.  Most look and taste "healthy" but many soup purees are made with heavy cream and chicken stock (which can be very high in sodium!).  So how do you lock in flavor that chicken stock adds and the texture that cream adds without all the extra empty calories and sodium?  Easy!  Follow this simple recipe for a rich, creamy and filling vegan veggie soup...

INGREDIENTS:

• 10 roma tomatoes
• 2 zucchinis
• 2 yellow squash
• 2 white squash
• 2 red skin potatoes
• 1 yellow onion
• 3 garlic cloves
• 10 large basil leaves
• 1/2 cup extra virgin olive oil
• 2 teaspoons coarse salt
• 1/2 teaspoon pepper

INSTRUCTIONS:

Preheat oven to 400 degrees.

Chop tomato, zucchini, squash, and potato and place into a large oven safe baking dish (I like to leave the skin on everything but you can take it off if you prefer). 

Peel and chop onion and garlic and add to dish.  Chop or tear basil leaves and add to dish.  Add olive oil, salt and pepper.  Mix a little with a spoon just to distribute the olive oil evenly.

Cover dish tightly with foil and place dish in the oven for 1 hour.

Remove from oven, remove the foil and let cook for 10 to 15 minutes.  Then blend until smooth.

Place puree in a pot, reheat, stir and taste.  At this time you can always add a little more salt, pepper or olive oil to your liking!

Makes 6 to 8 servings (depending if you are serving a "cup" or "bowl" size).

OPTIONAL "CROUTONS":

In order to make the "croutons" you see in the picture all I do is toast a piece of sprouted grain bread and cut into squares.  I throw in a few at a time as I'm eating the soup.  They are delicious just like that and they add a little extra texture!

NOTES:

• The potatoes make the soup creamy.  They are a lower calorie and vegan substitute to using cream.  Red Potatoes are high in Vitamin C, Potassium, and Niacin among other things. 
• Baking all the ingredients covered in foil helps to significantly lock in the flavor therefore eliminating the need for chicken stock.  So if you want to make a vegan soup this is a great way to keep flavor and still be able to serve your vegan friends. 
• Also, chicken stock (even low sodium chicken stock) can be very high in sodium.  Many recipes will call for chicken stock in addition to salt.  Personally, I just think that's way too much sodium and not necessary for flavor!

GTBB,
Bad Joan