Okay, I am back. I was a bit sad about the pre-written things I had for my busy days that were lost in the “big crash.” But, lesson learned. (I will be printing off hard copies for my binder from now on!)
Today we are having a roast chicken, salad and “smashed” cauliflower. The cauliflower sounds weird, but my kids don’t actually mind it. It is a nice change from potatoes. There are two versions, one with mayo and one without for those of you who are egg sensitive.
Oh, and in case you are wondering. Those are our pumpkins from last year. My son did his own all by himself, my daughter wanted a Brownie girl one, and my littlest one is a big Blue fan. I hope you are all having a great October so far! Boo! Or should I say, “Brrrrrrrrrrr!”
- 1 large chicken
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, optional
- 2 teaspoons paprika
- 3 teaspoons salt
- In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
- When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 6 hours. Let chicken rest about 10 minutes before carving.
- NOTE: Food safety guidelines do not recommend baking chicken at a temperature this low. Please understand that it is safer to bake chicken at 350° and you may wish to use this safer temperature for less time.
- Tip: After dinner when your chicken has cooled, pick the rest of the meat off of the bones. Freeze the remaining chicken in dated freezer bags for later use in casseroles and soups. Return the skin and bones to the crockpot and add 2 quarts of water. You may add chopped onions if you wish (including the ones that were in the cavity). Cook on low overnight for a wonderful broth. In the morning, strain the broth and refrigerate it. By dinnertime, the fat should have floated to the top and you can remove it.
- 1-1/2 quarts water
- 1 large head cauliflower, separated into florets (about 6+ cups)
- 1 clove garlic, peeled (optional)
- ¼ cup Hellmann’s ® or Best Foods ® Real Mayonnaise
- ¼ teaspoon salt
- 1 tablespoon chopped fresh basil leaves (optional)
- In 3-quart saucepot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until florets are tender; drain.
- In food processor or blender, process cauliflower, garlic, Hellmann’s ® or Best Foods ® Real Mayonnaise and salt until creamy, scraping down sides as needed. Stir in basil and serve immediately.
- Hellmann’s info: http://www.unilever800.com/hellmanns_faq/answer.asp?host=www.hellmanns.com&ID=11&Counter=1&When=10/12/2006
- 1 head cauliflower, leaves removed
- 2 tablespoons (or more) gluten free dairy free margarine or olive oil (I use coconut or olive oil)
- salt and pepper, to taste
- To boil: Separate the cauliflower into florets. Bring a large pan of water to a boil. Add the florets, cover and cook about 12 minutes or until soft. You can also steam the cauliflower until tender (this is what I usually do).
- Place in a large bowl and chop coarsely. Add the margarine or oil and salt and pepper to taste and serve.