-6-8 boneless/skinless (thighs) rinsed and patted dry (I used skinless and it was delicious and more healthy)
-Salt & Pepper
-3/4 cup of apricot jam
-1 tablespoon grainy mustard
-1/4 cup of water
-Leaves from 2 sprigs fresh thyme (I didn't have this, but this would give it a better taste)
Preheat the oven to 400 degrees
Place chicken on a rimmed cookie sheet lined with foil, sprinkle with salt and pepper, and bake for 10 minutes
While chicken is baking, whisk together the jam, mustard, water, thyme , and a little salt and pepper in a small sauce pan over low heat for about 3 minutes. It should be slightly syrupy.
Pull chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes place chicken under the broiler on the top rack so it gets golden and crispy looking (I did this longer since mine were skinless)
Erta Soup
1 onion
3 garlic cloves
32 oz of chicken stock
2 cups water
1 lb dried split peas (rinsed)
8 large carrots
1 Kielbasa turkey sausage
Chop and saute garlic and onions in olive oil in a large soup pot. Add peas, chicken stock, & carrots. Bring to a boil and then simmer for 45 minutes. I have a seamer that goes over my soup pot so at 35min I put the sausage on top of the soup and steam it. You can however just but it in boiling water for about 5 minutes too. I don't add spices, it's so good by itself.
Crunchy Chickpea Snack
2 15oz cans or (2 1/2 cups of dried cooked chickpeas)
4 TB spoon of olive oil
2 TB spoon of Cumin
1/2 teaspoon of Chili powder
2 teaspoon of garlic powder
A pinch or two of salt
Preheat oven 400 degrees. Put olive oil and spices in a large bowl, mix together add chickpeas. Roast for 40 minutes turning about every 15. You can put whatever spices you want. Think Corn Nuts but healthy and less stinky!
Garden Harvest Muffins
1 cup of wheat flour
3/4 cup of sugar (I don't double the sugar when doubling)
2 teaspoons of ground cinnamon
1teaspoon baking soda
1/4 teaspoon salt
1/2 grated peeled Granny Smith
1/2 cup grated carrots
1/2 cup shredded zucchini
1/4 cup apple sauce ( or canola oil)
1/4 buttermilk (I make my own using a little vinegar in the milk)
2 large eggs (I don't double, when doubling recipe. Didn't do it once and turned out great...so why waste 2 eggs!)
Preparation:
1. Preheat Oven to 350 degrees
- 2. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into a muffin tin coated with cooking spray ( a double recipe of mine makes 18) Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
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