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Posted to alt.food.diabetic
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Tonight's dinner.
sounds nice, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : done it also, good, Lee
> : "Ozgirl" > wrote in message
> : ...
> : > English muffin pizza, best there is  I had all these WW tricks lol.
> Half
> : > a muffin lightly toasted, spread with a little ketchup, doesn't need
> to be
> : > much or bottled pasta sauce (although usually not something one wants
> to
> : > take a spoon full out of just for a muffin, lol. Sprinkle with dried
> : > Italian herb mix and add some toppings (which I preheat in the micro).
> : > Little bits of finely chopped mushroom, garlic, peppers, ham, olives
> (or
> : > just olive juice if you like) etc. I like to add a little chopped
> canned,
> : > unsweetened pineapple as well. Then top with a bit of grated cheese
> and
> : > finally very thinly cut onion over that plus a few dried chili flakes.
> : > Then put your little creation under the griller to melt the cheese and
> : > semi cook the onion. A nice green salad and that was lunch!
> : >
>
> This sounds good, but i use low car tortillas and eat with a knife and
> fork. I do use the jarred pasta sauce when I have made some kind of
> eggplant parmigiana, or eggplant/zuchinni lasagna and have tons of sauce
> left over going mouldy in the fridge. I will make enouh of the fake pasta
> dish for two to thre days for me, but that still leaves quite a bit of
> sauce left over so fake pizza is a great way to use it uup. I wonder how
> a portobello mushroom whoud work as a base? I must try that one!!!
>
> I am u in the country for a long week and kosher meat is not readily
> avaiable so I grabed a pound of ground turkey(hence that meatloaf I sent
> the recipe for) and a whole fresh chicken for the week and 2 weekends.
> part of the meatloaf is currently in the freezer for later in the week adn
> last night I roasted the whole chicken, just like i used to for a nice
> family dinner, after removing as much fat as possible. I have most of a
> breast/wing quarter, carved off the bird last night. there is NOTHING
> like freshly roasted chcken! I will use the rest in various kinds of
> reheataing or even a cold salad during the week. alernating it with the
> turkey meatloaf.
>
> My general directions for roasting a whole chicken-not a precise recipe as
> I cannot state absolute ingredients.
>
> Clean the bird and remove as much visible fat as possible. kosher birds
> have been soaked and salted, kind of pre-brined, so I add no salt. You
> can brine the bird if you like or else jsut salt it along with the other
> seasonings. I then loosen the breast skin from the bottom and the top and
> make some slits in the breast for seasonings and onion to get into.
>
> Lemon Juice, from 1 lemon(jarred if fresh not available)
>
> fresly ground pepper-to taste
>
> mild curry powder
>
> 1 medium onion, half sliced and half diced
>
> Herbs of your choice(last night I used some oregono and added stalks of
> fresh rosemary inside the birs(remove before eating:-)
>
> Peheat the oven to 425-450F
>
> rub the seasonings all over the bird, under the breast skin and up the
> thighs under the skin inside and all over. stick some thin slices of
> onion under the brease skin and even into the slits if you wish. put the
> diced onions up the thighs under the skin, inside adn under the bird. Any
> slices can go under the birs too.
> ( I used to do this either the night before or a few hours before, but
> now, often just do it right before cooking.
>
> Place chicken, breast side up, in a roasting pan that it fits(not too big)
> and put into the hot oven. Cook at this temperature about ah hour , or
> until a thermometer inserted into the thickest part of the thigh reads
> 165-175 F (I prefer it slightly less rather than mor done. Remove from
> pan and make a thin gravy from the onions and juices in the pan by simply
> adding hot water to the pan cooking n the to of the stove, beign sureto
> scrape off all the yummy bits tht are stuck to the pan. don't be afraid
> of using too much water as you can alway s boil it down. Gravy is rady
> when it tastes good. Be sure to add the accumlated juices on the platter
> you have put the chicken on, as they add greaat flavor.
>
> That's it.
>
> I know there are recipes that cal for 500F or higher ovens, but I find
> that gets just too smokey in the kitchen. This is my compromise.
>
> Wendy
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