1st DINNER OF THE YEAR

WHAT'S ON THE PLATE:

 BALSAMIC BAKED CHICKEN & SHALLOTS| GARLIC MASHED POTATOES & CAULIFLOWER| CABBAGE SALAD| QUINOA TART WITH PEACH PRESERVES, ALMONDS & CURRANTS
SERVES 3-4

THE MEAT:

1 PACKAGE OR 3 TO 4 CHICKEN BREASTS

3 LARGE SHALLOTS (USE YELLOW ONION FOR SUB),PEELED & SLICED

1/3 CUP BALSAMIC VINEGAR

1/4 CUP EXTRA VIRGIN OLIVE OIL

1/2 CUP WATER

1/4 CUP SOY SAUCE (BRAGGS IS BEST)

1/2-1 CUP VEGETABLE BROTH (DEPENDING ON HOW MUCH JUICE YOU WANT LEFTOVER)

3 CLOVES GARLIC, MINCED

2 SPRIGS ROSEMARY

2 TBSP HONEY

1. PLACE SHALLOTS IN BAKING DISH.

2. LAY CHICKEN IN CENTER OF DISH

3. MIX BALSAMIC, OIL, GARLIC, WATER, SOY SAUCE, HONEY & VEGETABLE BROTH IN A BOWL

4. POUR OVER CHICKEN & SHALLOTS

5. TOP WITH ROSEMARY SPRIGS (LEAVE WHOLE)

BAKE AT 450 DEGREES F FOR 25 MINUTES OR UNTIL CHICKEN IS DONE.

WHILE THE CHICKEN IS BAKING TAKE: 

3 RED POTATOES

1 HEAD CAULIFLOWER

3 CLOVES GARLIC

1 TBSP OLIVE OIL

1. 3 RED POTATOES AND SLICE THEM & PLACE IN A LARGE COLD POT  OF WATER. BOIL FOR 10-15 MINUTES OR UNTIL MASH WORTHY.

2.COARSELY CHOP A HEAD OF CAULIFLOWER AND ADD TO POTATOES 10 MINUTES AFTER POTATOES GO IN.

3. DRAIN WATER RESERVING A CUP OR 2 FOR PUREE.

4. USING A PROCESSOR, BLEND THE POTATOES AND CAULIFLOWER WITH 3 CLOVES GARLIC UNTIL CHUNKY. TOSS WITH A TBSP OLIVE OIL AND LET WARM IN SAME POT.

FINALLY CABBAGE SALAD:

1/2 HEAD CABBAGE. (YOU CAN DO ALL GREEN OR HALF AND HALF PURPLE)

1/4 CUP APPLE CIDER VINEGAR

2 TBSP OLIVE OIL

1 TSP HONEY

1/4 CUP CHOPPED CILANTRO

1/4 CUP TOASTED CHOPPED ALMONDS

1 TBSP FRESH CHOPPED GINGER

HANDFUL OR RAISINS OR CURRANTS (OPTIONAL)

1. SLICE CABBAGE FOR SALAD EATING (THIN)

2. MIX VINEGAR, HONEY, OIL CILANTRO AND GINGER IN BOWL

3. TOSS INTO SALAD

4. TOP WITH SLICED ALMONDS AND OPTIONAL HANDFUL OF RAISINS OR CURRANTS.

AND DESSERT: CAN BE MADE WELL AHEAD OF TIME

1 CUP QUINOA

1 JAR PEACH PRESERVES OR THE FRUIT OF YOUR LIKING (MAKE SURE IT IS ONLY FRUIT JUICE SWEETENED, FRESH AS POSSIBLE)

1/2 CUP CHOPPED TOASTED NUTS (WE USED ALMONDS, BUT WALNUTS OR PECANS WORK TOO)

1/2 CUP DRIED CURRANTS OR RAISINS

CINNAMON FOR DUSTING

1. COOK QUINOA ACCORDING TO DIRECTIONS.

2. PRESS QUINOA INTO BOTTOM OF GREASED SPRINGFORM PAN

3. CHILL FOR 45-1 HR

4. TAKE SPRINGFORM OFF AND SPRED WITH PRESERVES

5. PRESS ALMOND AND CURRANTS INTO THE TOP

6. DUST WIH CINNAMON AND SERVE.

I NOTICED THIS IS CRUMBLY BECAUSE IT IS QUINOA AND IT DOES NOT HAVE FAT IN IT. WE STILL LOVED IT AS A GREAT ALTERNATIVE AND FUN WAY TO ENJOY SOME DESSERT.