Tag: rosemary

New Favorite · Rheumatoid Arthritis · Skinny · Vegan · Vegetarian

Silky Squash Soup…Vegan and Delicious!

cathysmaha3 Comments

Recently, I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup.  I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano.  The results were yummy!

SILKY SQUASH SOUP

1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs  (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper

  • Saute the onion, carrot and celery in the oil until softened but not browned
  • Add the squash and herbs (or rosemary) and stir well
  • Pour in the stock and simmer for 15-20 minutes until the squash is cooked through
  • Remove Rosemary sprigs if you use this option
  • Taste and adjust the seasoning
  • Serve scattered with roasted pumpkin seeds

Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil

  • Preheat the oven to 350 degrees
  • Combine all ingredients and spread on baking sheet
  • Roast for 10-15 minutes until the seeds start to turn golden brown

 

Recipe adapted from Lucys Friendly Foods

Family Favorites

Chicken Divine

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Chicken Divine starts by roasting chicken breasts with savory rosemary making your mouth water, anticipating the great final dish to come.  This dish takes a while but you could easily bake the chicken breasts ahead of time.

I do not recall where I found this recipe but it’s been a family favorite for the past 20 years.  Pair Chicken Divine with a green salad, crusty bread and a nice glass of white wine.  Dinner is served!

CHICKEN DIVINE

3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked

CHEESE SAUCE:

1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese

SAUCE:

  • Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings.

CASSEROLE:

  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.

  • Bake uncovered at 350 degrees for 30 minutes or until bubbly.
Gluten Free · New Favorite · Skinny

Lemon Rosemary Chicken

cathysmaha3 Comments

Lemon Rosemary Chicken is a new favorite recipe.  I love rosemary with chicken anyway so I knew this would be a winner!  The potatoes also roasted beautifully and complimented the chicken and sauce nicely.  I served this dish with my slow cooked green beans.

The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12).

Lemon and Rosemary Chicken

4 skinless, boneless chicken breasts
3/4 pound potatoes (small red-skinned) or large cubed potatoes
2 sprigs fresh rosemary, plus 1 tablespoon rosemary leaves
1 clove smashed garlic
pinch red pepper flakes
juice of 2 lemons (reserve the squeezed half lemons)
1 tablespoon olive oil
2 teaspoons salt

  • Preheat oven to 450 degrees.
  • Cover the potatoes with cold water in a saucepan and salt the water.  Bring the potatoes to a boil over medium-high heat and cook until tender; 8-12 minutes.
  • Drain and set aside.
  • Place the rosemary leaves, garlic, red pepper flakes and salt on a cutting board. Mash the ingredients until a paste-like mixture. Transfer to a bowl.
  • Stir in the juice of 1 lemon and olive oil. Coat the chicken breasts in this mixture.
  • Heat a large, heavy skillet over medium high heat. Add the chicken , cover and cook until browned. Turn the chicken and brown the other side.
  • Add the potatoes to the chicken and drizzle with the juice of the 2nd lemon and any remaining paste.
  • Add the rosemary sprigs and the squeeze lemon halve to the skillet.
  • Place skillet in preheated oven and roast, uncovered until the chicken is thoroughly cooked, about 30 minutes.

Adapted from eatyourselfskinny Lemon and Rosemary Chicken