Sunday Dinner: Heaven Scent Chicken, Yams & Chard, Roasted Beets

Man alive, I was spiritually en fuego in the kitchen yesterday. I made crepes for breakfast, attempted Rice Flour Roti for lunch, and finished with an amazing dinner designed to use up all the vegetables I'd neglected to eat the week prior.

You can thank my mother for "Heaven Scent" Chicken's wonderfully cheeky - and accurate - name.



Ingredients:

4 Organic Chicken Breasts - $16 (Seriously, OUCH. You can use $2 organic tofu instead for a low-cost healthy alternative)
3/4 Cup Organic Tamari Sauce - $2.39 - @$7.99/20 ounces
1 Cup Orange Juice - $.25 - @$2/half gallon
2 tablespoons Olive Oil
Healthy Pinches of dried Sage, Rosemary & Thyme

Preheat oven to 350. Mix Soy Sauce, Orange Juice and Olive Oil. Pour over chicken in a glass baking pan. Crush herbs and sprinkle over chicken breasts. Baste every fifteen minutes until cooked through.

Total: $18.64 Serves Four
(With Tofu instead: $4.64 - Good meat is expensive. Sigh.)

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Yams & Chard



4 Small/Medium Organic Yams or Sweet Potatoes $1.64 - @$3.29/ 5lb bag)
1 Bunch Organic Rainbow Chard - $2.49
1/2 Onion - $.33 - @$.66/onion
1 tablespoon olive oil.
Salt to taste

The Yams were AWESOME - even the ever-skeptical Daddycrat was won over by their charm. Simply dice and saute your onion in a little olive oil. Wash and dice your chard, mix into the onions when the onions are clear. I ran my sweet potatoes through a mandolin to make them super thin, then tossed them into the pan. I lowered the heat and covered, stirring occasionally until the yams were soft and tender.

Total: $4.46

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Roasted Beets & Lemon Mustard Vinagrette

I originally put these on a bed of lettuce, but honestly, the lettuce just got in the way. So.



Bunch Organic Beets - $3.99

Cut off the beet top and slow roast the bulbs in the oven on 325 for 2 hours. Once finished, let them cool before peeling. The flesh of the beet will contract and separate from the skin, making it really easy (albeit colorful and messy) to remove the skin.

Vinagrette (made entirely with pantry staples):
1 Tablespoon Lemon Zest plus juice of quarter lemon
1 teaspoon salt
1/2 cup vinegar
1/4 cup olive oil
1 tablespoon sugar or honey
1/2 teaspoon mustard (I used regular but dijon would be good too)
A shake or two of garlic salt or garlic powder.

Mix ingredients and pour over sliced, roasted beets. Mmmmm.....


Total: $3.99