This recipe is adapted from Laura Calder’s Beer Bird. In her recipe she uses whole cornish game hens but I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock beer which is a strong German lager. I thought it would only be fitting because it’s Oktoberfest season!
Some people may get a little squeamish when they hear the word “anchovy”, but for me it’s quite the opposite. I grew up eating these tiny little fish in dried form as a side dish or appetizer. There are many uses for anchovies, but today I decided to mix them into my salad dressing. I used anchovy fillets packed in olive oil. Like most oily fish, they are full of omega-3 fatty acids and are generally low in pollutants like mercury compared to larger fish.
I use kale a lot in my cooking and I usually pick up a bunch or two when I’m at the store. It’s packed with vitamins and other nutrients. I like to use it raw in green smoothies or cook into soups or stews like my Lentils and Brown Rice dish. If kale is too tough for your palate, try eating it as crispy chips. Besides being a very healthy snack, it’s way easier than making potato chips yourself. Try it out, they’re delicious and super crunchy!
Oven roasted potatoes are one of the easiest side dishes to prepare. And they pretty much work with almost any main course. There are so many different variations but this one is really simple using ingredients you already have in your kitchen.
[This post is part of my Green Smoothie series]
Avocado is a great ingredient to use in green smoothies. They add creaminess and offer an abundance of healthy fats, vitamin A, beta-carotene and more. The fats found in avocados also help your body absorb the parsley’s vitamins more easily.
Looking back at my recent posts, there have been quite a few one-pot meals. I enjoy preparing and coming up with new creations and hope that my readers find them just as useful as I do. This particular dish can be prepared in many different ways, such as layering each ingredient lasagna-style and baking it in a large pan or how I prepared it using ramekins for individual portions. But no matter how it’s cooked, it will taste delicious!
One of my favorite staples I have in the kitchen is lentils and I usually rely on a lentil dish if I’m not sure what to cook for dinner. Besides being very healthy, lentils are really versatile and can be served at any temperature, whether it’s a hot soup or a cold salad. This time I made a simple, hearty stew-like dish to ring in the fall season.