My mom always served a balanced meal–every night! Our family enjoyed a well-balanced dinner our entire growing up years – all six of us. This is now part of me, so natural, yet I realize that this is not the norm for many families today.
Simple, Yet Healthy and Balanced
We always had a protein, like fish, chicken or hamburger meat. My mom knew a thousand different ways to serve them. We always had a carbohydrate, like potatoes, rice or pasta. There was always a vegetable or legumes, everything from green beans to artichokes to Lima beans and on and on. We always had a green salad–often with tomatoes–and on special occasions avocado became part of the mix.
What About Dessert
My mom made everything homemade, including pies and cookies for special occasions. I often got to be the cookie-maker, and focused my skills on chocolate chip cookies, brownies and meringues. We always had ice-cream in the freezer, and if we ate our dinner, we were allowed to top it off with ice-cream.
Everything in Moderation
At the same time, my parents motto was always, “everything in moderation.” And perhaps that is why to this day I can eat almost anything I want, which happens to be the way my mom cooked all my life. And instilled deep within the crevasses of my brain, I keep their motto on the tip of my every eating thought.
Make this on a Sunday for dinner, and unless you have a huge crowd or heavy eaters, you’ll have leftovers for lunch or dinner during the week.
Watch how to make this savory dish, and see the recipe below!
1 whole chicken
1 handful of tiny white potatoes
1 handful of tiny red potatoes
Heaping handful of whole white mushrooms
1 whole onion
1 to 2 parsnips
Heaping handful of whole brussels sprouts
1 to 2 teaspoons fresh chopped thyme
4 to 8 whole cloves of garlic
3 tablespoons olive oil (virgin is best)
1 orange (optional)
Preheat the oven to 500 degrees.
Wash and pat dry chicken. Notice its Round shape, then sprinkle generously with salt, including the cavity. Mix together olive oil and thyme and rub all over chicken. Squeeze lemon juice on the chicken. Slice the lemon or orange or both, and place slices in the cavity and under the skin. Place chicken on rack in a roasting pan. Cut whole onion in half and place on rack. Put chicken in the oven and cook for 20 minutes.
Meanwhile, wash, trim and brush oil over the vegetables. After 20 minutes, turn the oven down to 425 degrees, add the vegetables on the rack and place back in the oven. Roast for 30 minutes or until the juices run clear.
Let the chicken rest for 15 to 20 minutes, slice or rip apart, and serve on a humongous platter with the vegetables.
As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!
1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
2 poblano peppers
1 orange pepper
1 red onion
Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.
Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.
Mango Salsa Instructions
Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.
Put dinner in a crockpot in the morning, go about your day, and come home to the rich scent of stew cooking. This is a good example of why it’s smart to keep Round ingredients in your pantry at all times.
Tonight, my Round dinner is already in the crockpot. I call it What’s in the Pantry Short Rib Round Stew.
This one pot Round dish will be ready in 8 hours – just in time for dinner.
Here’s what’s in the stew, along with a nugget of Round information about each ingredient.
8 short ribs (from a Round cow – my apologies to vegetarians who can substitute the beef with mushrooms and soy)
1 heaping handful of baby carrots (can be sliced into circles)
1 whole white onion sliced into rings (very Round)
1 small diced granny smith apple (very Round)
1 diced fresh poblano chile pepper (can be sliced into circles)
2 cups beef broth (from a Round cow – again my apologies to vegetarians who can substitute this broth with vegetarian broth)
1/2 bottle of Merlot (from Round grapes)
4 springs of fresh organic thyme (extra Round)
2 small bay leaves (extra Round)
2 pinches of salt & pepper (extra Round)
Round Stew Update
The short rib meat fell off the bone and all the ingredients melded into a delicious and savory flavor that paired perfectly with a glass of wine from the remaining half bottle of Merlot. My other half, the man about the house, added a dollop of sour cream on top, dipped fresh French bread into the sauce and licked his bowl clean.
Make this dish on a cold and rainy morning, so that when you get home all you have to do is serve it up, pour a glass of wine, tear off a small piece of bread from a French baguette and enjoy it by a fire, around the dinner table with your family or sitting in front of your television watching Chopped, Iron Chef , American Idol, Obama giving an eloquent speeech, or any other of your favorite shows.