Roasted Herb Chicken In Red Wine

Roasted Herb Chicken In Red Wine

There are many varieties of vinegar’s. Like red wine vinegar, champagne vinegar, rice vinegar, cider vinegar, white wine vinegar, balsamic vinegar, sherry vinegar, and white vinegar.

Vinegar’s are used for pickling, de-glazing pans, marinating meats, making sauces and is found in some desserts. White or cider vinegar’s are even used for house cleaning and disinfecting as well.

Commonly used in Mediterranean cuisine is red wine vinegar, and is a common staple in most French homes. Most red wine vinegar’s can be matured up to two years. White wine vinegar is tangy in flavor and can be used in place of lemon juice in sauces like, Hollandaise and Bearnaise sauces, can also be used in making vinaigrette’s, soups, and stews.

It’s also an excellent base for homemade fruit or herb vinegar’s. Wine or white distilled vinegar’s are flavored with herbs, spices or other seasonings, like garlic, basil and tarragon, making a tasty and aromatic addition to dressings.  As for fruit infused vinegar’s, they are that commonly done with balsamic vinegar’s, like raspberry, blueberry or pomegranate.

From the kitchen to cleaning house, doing the laundry, and even used for medicinal purposes, vinegar is the most versatile of products, and versatile is defined as “capable of turning with ease from one thing to another.”

Our featured recipe is – Roasted Herb Chicken In Red Wine -, and yes it uses red wine, and red wine vinegar. Here is what you will need.

herb - wine marinade for Roasted Herb Chicken In Red Wine2/3 cup red wine

6 tablespoons tomato paste

3 sprigs thyme, leaves picked from steams

3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried

½ cup red wine vinegar

3 1/2 pounds of chicken parts, legs, thighs, or breast, with bone and skin

Himalayan salt and freshly ground black pepper, to taste, optional

1 pound tri-color baby potatoes, do not peel

3 small red onions, quartered

6 carrots, peeled and quartered lengthwise

½ cup water

Preheat the oven to 400 degrees

chicken marinading in herbs and red wineMix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with salt and pepper (optional), then place in a large bowl with the wine mixture. Coated the chicken pieces well, and set aside in the refrigerate for at least 30 minutes, or overnight.

vegetables arranged in a glass baking dishPlace the potatoes in a medium to large saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, drain.

Arrange the onions, carrots, and cooked potatoes in a large glass baking dish and pour in the water. We were not able to purchase the tri-colored baby potatoes, so we used small red potatoes cut in half.

marinated chicken and vegetables in a glass baking dishArrange the chicken pieces skin-side up on top of the vegetables. Pour the marinade over the chicken-vegetable layer. Cover with tin foil and roast for 30 minutes.

Roasted Herb Chicken In Red Wine - fresh out of the ovenRemove the foil and baste the chicken with the cooking liquid. Roast another 15 minutes, uncovered, or until the skin is crisp.

Platted - Roasted Herb Chicken In Red Wine and VegetablesPlate and serve.

Here’s another recipe using white wine, that we are sure you will also enjoy. Link here to view: Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce. You will enjoy the aroma of the fresh tarragon, in this recipe!!

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The Broccoli – Essence of Real Food

The Broccoli – Essence of Real Food

The Broccoli – Essence of Real FoodWhen you were a youngster you probably didn’t see what was so great about broccoli. What you didn’t know then, but probably know now is that broccoli is the essence of real food, as it has been dubbed one of many, a super food.

The broccoli from top to bottom is overflowing with macro-nutrients, including vitamins and minerals that are needed for overall health and well-being. This vegetable has been around for millenniums, and has forever been used and viewed as the ideal go-to food.

It’s healthy, can be eaten in a number of different ways, comes with a variety of benefits, is easy to cook, and offers the body a boost of vitamins and minerals in every serving.

Continue reading to get an overall understanding of this vegetable, the essence of real food.

Understanding the Broccoli from Top to Bottom

Broccoli is an edible plant that closely resembles the cauliflower, and is associated to the cabbage family. It’s a vegetable that originated in Italy, and was first mentioned of about 2,000 years ago.

Due to the broccoli’s rich green color, and its counterpart the purple broccoli, both are high in antioxidants and macro-nutrients for excellent health.

Anatomy of the BroccoliAfter harvesting the broccoli plant and removing the root system, it contains three main parts:

  • Flowery Head
  • Leaves
  • Stalk

The root system of the broccoli plant needs nutrient rich soil in order to grow and support the plant and produce its vital vitamins and minerals.

Broccoli plants need to be watered often in order to keep the plant hydrated and well fed as it approaches maturity.

The leaves and stalk are lesser known parts of the broccoli plant because gardeners and farmers often discard these pieces at harvest. However, they are actually edible and highly nutritious.

Broccoli leaves can be long and thin or short and wide and grow along the stalk. They are often blue-green in color and thicken towards the head of the plant.

The crowning head is the part of the broccoli most familiar to people. Sometimes called the curd or the head, the top of the broccoli is most commonly eaten. This head is made of small, dense edible floral shoots. Usually, the head is harvested long before the shoots, or little florets open.

There are two cultivars of broccoli, purple and green, though the green shoots are most commonly cultivated by gardeners. The best environment for planting and harvesting broccoli,  is in full sun, with plenty of water, and nutrient rich soil.

Broccoli Rates High In Nutrition

broccoli head and leavesBroccoli is a great food to eat as it contains various nutrients that hold anti-cancer properties and support a strong, healthy immune system.

Broccoli is an essential source of energy, healthy complex carbohydrates, protein, and low in fat.

Nutrients: Broccoli contains vitamin-C and many of the B-vitamins, including thiamine, niacin, riboflavin and folate. It also has traces of calcium, iron, potassium, and phosphorous.

High Fiber: Need more fiber in your diet? Look no further as broccoli is high in fiber. The fiber in broccoli can help support heart health, lower LDL (bad) cholesterol and helps support healthy weight management because it is filling and low in calories.

How to Prepare Broccoli

Meat and Broccoli Stir-FryBroccoli can be steamed, boiled, microwaved, stir-fried, or eaten raw.

However, over cooking or boiling broccoli has been proven to reduce levels of anti-carcinogenic compounds present in the food. It is therefore best to steam it until it reaches a bright green color, but no longer.

Adding Broccoli to Your Diet

broccoli at the farmers marketAdding broccoli to your regular daily diet can help increase your overall health.

Have broccoli as a side dish at dinner, add broccoli to a salad for lunch, chopped broccoli with eggs or in an omelet for breakfast, and even eaten raw as a healthy snack is a great way to include this essence of real food to your diet (recommended not to eat raw if you have a low thyroid problem).

All parts of the broccoli can be juiced, as it makes a great addition to any green juice. Juice it along with kale, spinach, green apples, celery, cucumber, ginger and lemon.

You’re not a kid anymore, so enjoy the essence of real food. Enjoy eating broccoli.

Enjoy our recipe using broccoli: Chopped Broccoli Tomato and Bacon Salad (includes a video).

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Enjoying the New Main Dish Salads

Enjoying the New Main Dish SaladsWith all the latest information we have on the nutritional value of different fruits and vegetables, salads have become more than just a dinner salad. With the introduction of vegetables that include leafy greens and root vegetables, like black radishes, endive, kale, arugula, purple, white, and yellow carrots, just to name a few, and with an array of different fruits as well, like figs and pomegranates. They have always existed, but not common to the produce section, as in recent years.

close up for detail of Kale Sweet Potato and Chicken Salad

Kale Sweet Potato and Chicken Salad – Click to Get Recipe

If anyone can remember, kale always adorned a salad buffet bar, but was never part of the salad you would put on your plate.

As we mentioned at the on set of the article, salads have become more than just a dinner salad, they have now become a Main Dish Salad. Sure there has always been a Caesar Salad, and if you asked, they added chicken. But now there are a lot more dressed up salads, than just a Caesar Salad.

Chicken Curry with Mango and Spinach Salad...close up

Chicken Curry with Mango and Spinach Salad – Click to Get Recipe

Because of all the new options available to us, salads have become front and center as meals of their own. Main Dish Salads can prepare in 40 minutes or less. By the way, the term salad is even changing, the in thing is”leafy greens.”

To make Main Dish Salads, does require planning ahead to make sure you have all of the nutritious ingredients. This means working out a meal plan for the week, prepping, shopping, stocking your pantry, and cooking. It isn’t as hard as it sounds.

Sunday morning with your coffee, tea, or juice in hand, think what you and your family want for dinner the coming week. Once you have thought it out, make a list of the leafy greens, fruits and vegetables you will need, as well as the meat you want to top or mix into the Main Dish Salad.

Chicken Avocado and Watercress Salad - close-up

Chicken Avocado and Watercress Salad – Click to Get Recipe

Having a main dish salad is both healthy and time saving as they are prepared with vegetables and require little cooking and prep time. A main dish salad can be prepared to reflect the season (though with world trade, most produce is available year round).

Such as preparing main dish salads with produce that is naturally harvested in Spring (like beets, fava, leeks, herbs, peas etc.), Summer (like bell peppers, berries, corn, eggplant, peaches, zucchini and other summer squash etc.), Autumn (like cabbage, apples, figs, pears, broccoli, sweet potatoes etc.), and Winter (like endive, watercress, celery root, fennel, citrus, winter squash etc.).

Spanish Chicken Salad

Spanish Chicken Salad – Click to Get Recipe

As for the meat, use shredded rotisserie chicken, cooked chicken breast, breaded chicken, tuna, cooked beef, turkey, turkey ham, and pork ham. Include some cheese like goat, feta, Romano etc., and croutons if you wish.

Once you find the salad recipes you like, you can use the ingredients to create your own combinations of a Main Dish Salad.

Link here for more Main Dish Salad ideas: Salads as a Main Course 

 

 

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