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Category: dinner

Does roasting a whole chicken seem intimidating to you?

That is the response I get from most people when I ask them why they don’t do it. They just don’t know how. Well, I am here to solve that!

I have been cooking up lots of roast chickens to master the easiest recipe just for you. It is actually much easier than cooking any other piece of the chicken on its own, plus it tastes way better! You get deliciously crispy skin with this recipe, which any “good” dietitian would tell you to throw away … but I won’t do that. I love it (don’t tell).

The only thing you need when roasting a whole chicken is a bit more time to cook it (~1.5 hrs). So yes, you have to plan a bit! Or, you can butterfly the chicken (cut out its backbone and flatten it) to cut the cooking time in half (40-50 min).  Here’s a video that shows you how to do that.

Roast Chicken

turkey lettuce wraps

I have lived in Toronto for 5 weeks now.

Things I have discovered about “the center of the universe”:

  • they have no lane ways so you actually see all the garbage we create — somewhat troubling
  • you have to walk out into the middle of the street to get onto a street car — somewhat dangerous
  • MILK COMES IN BAGS — WEIRD
  • taxis make the most outrageous U-turns — one smashed into a fire hydrant right beside me
  • people cross the street with only 1 second left on the countdown — everyone is always in a hurry

Pumpkin Gnocchi

1 COMMENT

 

Well, Halloween is over which means there should be lots of extra pumpkins around. If you have any you didn’t carve don’t through them out – roast them! Puree the flesh and make pumpkin gnocchi (pronounced nee-ock-ee… or if you are my boyfriend you refuse to call it by anything other than ga-knock-ee).

Gnocchi is essentially a bunch of little dumplings, made with flour, egg and usually mashed potato … but using pumpkin is so much more fun. You get more nutrition for one (it’s a good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper and manganese), but more importantly it makes it a pretty color ;) … this pasta seems intimidating to make at first, but it’s so easy – I promise. Guests are always impressed when you say you made it from scratch. Sometimes I make up a big batch of the dough and then freeze it in smaller portions to save for an easy weeknight dinner.

As far as the sauce goes, you can use anything you like. If you are extra motivated I love to fry the gnocchi in a little butter or olive oil after its boiled to brown the outsides a bit…although this is definitely not the “traditional” way to eat it. Just have fun with it… I am usually a floury mess by the time I am done :)

 

Pumpkin Gnocchi – serves 2 as a main course

Recipe adapted from Foodess 

1 cup pumpkin puree

1 egg

3/4 tsp salt

1/4 nutmeg

3/4 cup whole wheat flour (approximately)

3/4 cup all purpose flour (approximately), plus more for hands and work surface

Parmesan and crumbled feta cheese,  for sprinkling on top

Herb tomato sauce (or any sauce you like)

Sea salt and fresh basil, to finish

 

1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine (sometimes I add shredded fresh basil to the dough too- depending on the sauce I am using). Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.

2. With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.

3. Drop gnocchi into boiling water and cook until they float to the surface (give a stir to make sure they aren’t sticking to the bottom), about 5 minutes. Meanwhile, heat up pasta sauce and prepare cheese

4. Drain gnocchi on paper towels, then add to sauce and toss. Serve topped with cheese, fresh basil and sea salt, if desired.

 



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