Warm oven: Baba Ghanoush

While the oven is still hot from roasted chicken or holiday cookies, might as well use the heat for an appetizer, right?  Baba Ghanoush is easy and fun to make.  Smooth, creamy, zesty, and smoky–pureed roasted eggplant makes an excellent dip with pita chips or raw veggies.  Also, my partner and I got a huge bag of Japanese eggplant from the Asian grocery for $0.99.  Hard to beat! Continue reading

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Classic Roasted Chicken Thigh Recipe

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Right out of the oven

Chicken thighs are probably my favorite part of the chicken.  You can get natural “no hormones” added, “antibiotic-free” chicken thighs for a decent price.  And when cooked properly, the skin is crispy and melts in your mouth, the meat is juicy and flavorful, and it complements so many veggie options.  This is a great way to center a protein-rich meal with a myriad of side dishes when you don’t have much to cook with.

  • 4 chicken thighs
  • 3 small onions (red or otherwise), sliced
  • 2-4 garlic cloves, crushed and diced
  • 2 tbs lemon juice
  • 1/2 cup white cooking wine
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbs marjoram (or other dried herb like rosemary, oregano, basil, thyme, sage, or a mixture depending on the desired flavor and what’s available)
  • 1 tbs olive oil Continue reading