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1. Basil-Crusted Tuna

2. Stuffed Portobello Burgers

3. Barley-Sweet Potato Hash

4. Roast Chicken with Mashed Vegetables

Book Description

In Your Organic Kitchen, chef-author Jesse Ziff Cool has culled 160 recipes from her 25 years in the restaurant business and from her food-loving family to share with the public. Cool is an unabashed believer in organically grown and raised foods: pure foods equal healthier bodies, she says, plus foods raised without pesticides or hormone enhancement.

... (more)

Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods

Authors: Jesse Ziff Cool

Date: October 2002

ISBN: 1579546625

Publisher: Rodale Books

Paperback

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You can use any cut of chicken for this dish, but my preference is to roast a whole chicken. I like serving it family style, with the whole roast chicken perched on top of the mashed vegetables. Round out the meal with steamed vegetables such as broccoli or Brussels sprouts.

Makes 6 servings

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 roasting chicken (3 to 4 pounds)

• 2 tablespoons olive oil

• 1 large onion, thinly sliced

• 1 pound potatoes, peeled and cut into wedges

• 1 pound turnips, peeled and cut into wedges

• 1/4 cup chicken broth or milk

• pepper

• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 475 degrees F.




2. In a small bowl, combine the cumin, paprika, salt, and pepper. Place the chicken on a rack in a large roasting pan. Rub half of the cumin mixture over the chicken and season the inside of the chicken with the remaining cumin mixture. Roast for 20 minutes. Reduce the heat to 375 degrees F and continue roasting for 1 to 1 1/2 hours, or until a thermometer inserted in a breast registers 180 degrees F and the juices run clear. Let stand for 10 minutes before carving.

3. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion, cover, and cook for 6 minutes, or until very soft.

4. Bring a large pot of salted water to a boil. Add the potatoes and turnips and cook for 15 minutes, or until tender. Drain and place in a large bowl. Mash the potatoes and turnips, adding the broth or milk until creamy. Stir in the onion and season with salt and pepper.

5. Spoon all the mashed vegetables onto a large serving platter. Remove the chicken from the oven and place on the vegetables.

6. Skim the pan juices and pour over the chicken and vegetables. Sprinkle with the parsley.

Per serving: 460 calories, 54 g protein, 19 g carbohydrates, 19 g fat, 198 mg cholesterol, 3 g fiber, 546 mg sodium

More From This Book:

1. Basil-Crusted Tuna

2. Stuffed Portobello Burgers

3. Barley-Sweet Potato Hash

4. Roast Chicken with Mashed Vegetables

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