Tuesday, July 30, 2013

Roasted Russian Chicken Drumstick With Quinoa & A Side Of Cauliflower Casserole

Roasted Russian Chicken Drumstick With Quinoa And A Side Of Cauliflower Casserole
Nutrition Facts (per plate): 393 calories, 16.9g fat, 3.5g saturated fat,
3.6g sugar, 24.5g protein, 37g carbohydrate, 5.5g fiber, 0.5mg sodium

I whipped this meal up real quick for dinner the other night. A few days later, the whole thing was gone! I cooked a lot too. It was pretty excellent if I don't say so myself.

There should have been 1 serving of the cauliflower casserole on that plate - there's only half a serving shown in that picture. I got too excited and forgot to put the other serving in. Oops. Also, the spice I used on the chicken is a Russian seasoning for potatoes but it still worked its magic on the chicken. The flavor was mild, yet middle eastern tasting. Like I said, EXOTIC!

Russian Seasoning For Potato Dishes
Ingredients: salt, sweet paprika, onion, sugar,
ground parsley, garlic, black pepper,
caraway seeds, cucuma, dill seeds, bay leaf.

Click Here
Roasted Russian Chicken Drumsticks
(serves 8)

8 organic chicken drumsticks
2 packets Russian seasoning for potato dishes
1/4 cup of olive oil (use less if you have to)
1/4 cup water (use less if you have to)

Place chicken drumsticks in a quart size Ziploc bag. Add water, olive oil, and 2 packets of the Russian seasoning. Shake until chicken is coated evenly with the mix. Marinate for 2 hours.

Preheat oven 300° F.

Spray glass bakeware with spray oil (I used our pyrex bakeware). Place chicken and bake for a total of 30-40 minutes flipping the chicken over and basting every 10 minutes.

* If you want the skin to be crunchy, broil for 1-2 minutes after it's cooked.

Plain Quinoa
(serves 8)

2 cups organic quinoa
4 cups water

Place quinoa in a sifter. Rub and swish the quinoa with your hands and rinse until the water is clear.

Combine quinoa and water then bring to a boil. Once it's boiling, simmer and cover for 15 minutes. Let stand for 5 minutes covered then fluff with fork.

* Some people use chicken, beef or vegetable broth to substitute for the water. Some add olive oil as well.

Cauliflower Casserole
(serves 8)

1 large head of cauliflower chopped
1 medium sized red onion chopped
1 medium sized red pepper chopped
2 tbsp garlic finely chopped
2 large eggs
1 cup mozzarella cheese
salt and pepper to taste

Chop cauliflower. It doesn't need to be fine. Place in a microwave safe bowl and microwave for 8 minutes on high until tender, stirring once or twice. Add red onion, red pepper, garlic, eggs, and mozzarella. Mix evenly.

Coat a glass bakeware with spray oil and press the mix evenly in the pan.

Bake at 300° F for 15-20 minutes until cooked. Cool for 10 minutes and then serve.

* I also used this casserole as a crust for pizza. Just top with sauce, cheese, and toppings and then bake until cheese on top is oozing.
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