Sweet potatoes, or yam, are readily available in larger supermarkets. They’re very starchy with a hint of sweetness and make a great side dish with roasted chicken.
Ingredients:
half a pound of sweet potatoes, peeled, sliced
salt, pepper, olive oil1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.
Ingredients:
1 bundle of asparagus
1 garlic bulb, peeled and crushed
salt, pepper, olive oil1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and a little wilted, about 30 minutes.
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Roasted Brussels sprouts
If only more parents would roast Brussels sprouts, there’d be more children eating them.
Ingredients:
2 pints of Brussels sprouts, washed, trimmed, halved
1 garlic bulb, peeled and crushed
fresh thyme leaves
salt, pepper, olive oil1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.
Meatballs are so easy and fun to make even with the least expensive ground pork available from your supermarket. They make this simple soup recipe chunkier and heartier.
Ingredients:
half a pound of ground pork
2 bunches of watercress, thoroughly washed
1 large carrot, finely chopped
2 stalks of celery, finely chopped
chicken stock
1 egg
dusting of flour
salt, pepper1. Make the meatballs. Combine ground pork, carrots and celery with a little salt and pepper. Form golf-sized balls with your hands using a little flour to help them stick together.
2. In boiling chicken stock, slowly add your meatballs to cook until they all float. Simmer and add watercress until wilted. Season with salt and pepper.
3. Turn off the heat and slowly whisk in a fresh egg using a fork. Ladle in bowls and serve.
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Good ol’ chicken stock
I watched Jamie Oliver cook this chicken dish on The Naked Chef. It’s originally a Ligurian recipe but because my neighborhood supermarket only had Spanish olives with pits, I ended up making my own version.
Ingredients:
9 pieces of chicken
2 tbsps of flour
6 cloves of garlic, thinly sliced
1/2 cup of Spanish olives with pits
1/2 cup of white wine
3 plum tomatoes, chopped
5 sprigs of fresh rosemary
salt, pepper, olive oil1. In a large bowl, combine flour with some salt and pepper. Coat chicken.
2. Over medium high heat using a Dutch oven, fry chicken pieces in hot olive oil until golden brown.
3. Add garlic, rosemary and the wine and let it come to a boil. Add olives and tomatoes.
4. Reduce heat to medium low and partly cover the pot. Simmer until chicken is tender and the broth is reduced to a rich sauce, about 40 minutes. Season with salt and pepper.
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The Naked Chef Takes Off by Jamie Oliver
