I don’t know how, but it’s still January. I’ve been pretty good in the New Year regime for a while. I started the day with a smoothie filled with all sorts of nonsense from Holland and Barrett, limiting carbs and alcohol and increasing the amount of vegetables I was eating. I think I’m now in control of humidity more than in dry January. And I’m happy to announce that Toast is back in my life. There are no more questions at this time.
After an early rush of enthusiasm for new dishes, I now want a recipe-free recipe that I’ve been relying on over and over again: pasta sauce, eggs, and tray bake. The explanation is in my head. They are still healthy enough, but they are also comforting, compassionate and easy. I make an endless version of this chicken tray bake all year round and tweak it according to the season and what I crave. In the fall you may replace the oranges with plums or star anise, or roast them with apricots, lemons and basil in the middle of the summer. With this repetition, I often roast chicken on slices of squash. It absorbs some of the juice and becomes tender and nutty while the chicken is cooked. Some chunks of waxy potatoes would also be good-make sure you don’t overcrowd your roasting tray, or nothing will turn brown as you would like.
I mixed this sticky chicken with warm kusukusu cooked with chicken stock and a small amount of orange peel, a fennel and mint salad, and a small amount of olive oil, salt, grated garlic and lemon in a bowl of Greek yogurt. Is provided.
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