After being abroad for seven months I am finally back in my beautiful Boulder kitchen, equipped with all the gadgets necessary to get my bake on. So what was my first dinner back? Feeling inspired by this glorious fall weather, I made “Roasted Chicken and Vegetables” from Great Food Fast (a Martha Stewart Living cookbook). I really enjoyed buying all the vegetables for the dish at the Farmer’s Market. Here is the recipe:
1 acorn squash, halved lengthwise, seeded, and sliced (the thinner, the softer)
1 lb cremini mushrooms, halved
1 lg red onion, sliced
8 cloves of garlic (I used a garlic press, worked really well)
1 tbs olive oil (I used way more)
salt and pepper
4 bone-in chicken breast halves
1 tbs dry crushed rosemary
Preheat oven to 375 degrees F. Mix all the veggies with oil, salt, and pepper into a roasting pan and toss. Roast for 15-20 mins. Meanwhile, rub the chicken with rosemary, salt, and pepper under the skin. Put the chicken on top of the veggies and roast for another 35-40 mins.
My chicken didn’t brown like the picture in the cookbook, but it did stay delightfully moist.
For dessert (of course there was a dessert) I made these delicious moist and uber chocolaty/fudgy flourless brownies from The Essential Best Foods Cookbook. They were actually pretty healthy, which is surprising because they were REALLY good, and even more surprising is the fact that one of the ingredients was black beans! Couldn’t tell at all, which I think is a good thing.
Here is the recipe for the “Black Bean Brownies”:
1 cup canned black beans, rinsed and drained (I accidentally only used 1/4 cup and it worked out just fine)
3/4 cup unsalted butter
3 oz unsweetened chocolate
3 lg eggs
1 cup sugar
pinch of salt
1 tsp vanilla
(the recipe called for walnuts, but I omitted them)
Heat oven to 350 degrees F. Coast a muffin tin with cooking spray. Puree beans. Melt butter and chocolate (I used the microwave). In a separate bowl, beat eggs, sugar, and salt until glossy. Beat in the chocolate mixture, then the bean puree and vanilla. Fill the muffin tin (recipe said to the brim, but I wish I had left more room in each cup. I only filled 10 cups and the tops spread out a little too much and sunk in the middle.) Bake for 20 mins. Cool completely (very important step, I tore apart a few brownies due to my impatience). Refrigerate overnight and served chilled.