Roasted Chicken Wrapped in Ramps

Our fridge died this past week. It happened to give its final burst of cold air on a 90+ degree day. My kind of luck, right? So with that fridge, out went lots of food.

Somehow, the fridge and food mess happened at the right time. Things like these rarely do. It just worked out that we were able to find and buy a new fridge pretty quickly, thanks to the fine people at the Sears outlet. Just six or so hours after the fridge was delivered, I also had a brand new Fresh Direct order delivered to my door. It’s those little big things that happen, that can make your week look a little less bleak.

This was the first time I ordered through Fresh Direct, the fabulous online grocery delivery service. I am thrilled they have begun to deliver to my neighborhood. I was very impressed with their selection and prices.

So it happened, that I found myself looking at the most beautiful bunch of fresh and local ramps. Have you tried ramps? Ramps are a variety of wild leeks. They have a short season – usually found in my area in the Spring time. They are wildly popular. It seems that as soon as you see them at the farmer’s market, you must grab them fast, or they will be gone before you know it. So this season, every time I have seen them, I have been sure to grab them so that I don’t miss out.

I really love the way ramps look when cooked whole. I find them both pretty and tasty. Their dark green leaves add so much to the look of a dish. They taste fantastic too!

For a recent Shabbat dinner, I chose to wrap some chicken drumsticks in the ramps and glaze them with a sauce, then roast them in the oven. I loved the way these looked, both raw and cooked. They tasted even better.

I began my liberally sprinkling the chicken with salt and fresh ground pepper. I trimmed and washed the ramps and then wrapped them whole around each drumstick. I then brushed each chicken leg with the sauce I prepared and poured the rest of the glaze over the chicken. I then baked the chicken at 375 for about an hour. Everyone enjoyed this chicken. It was served up with some fresh roasted asparagus and roasted sunchokes.

 

You really can’t go wrong with this chicken dish. Enjoy!

ramp-wrapped-chicken

Roasted Chicken Wrapped in Ramps
 
Author:
Recipe type: Poultry, Main Course

Ingredients
  • 1 package chicken pieces (I used drumsticks)
  • salt
  • fresh ground pepper
  • 1 bunch of wraps (1 ramp per chicken piece)
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • 1.5 tbsp. olive oil
  • 2 tsp. garlic paste
  • 2 tsp. ginger paste

Instructions
  1. Preheat the oven to 375.
  2. Wash and dry your chicken pieces.
  3. Sprinkle the chicken with salt and pepper.
  4. Wrap each piece of chicken in a ramp and place in baking dish.
  5. In a small bowl, mix up the maple syrups, Dijon mustard, olive oil, garlic, and ginger.
  6. Brush the glaze mixture on to chicken. Pour any remaining mixture over the chicken.
  7. Sprinkle additional salt and pepper oven the chicken.
  8. Bake in the oven at 375 for about an hour. Check the chicken for doneness.
  9. Enjoy!

 

Fresh Green Garbanzo Beans

I love finding new treats in my local grocery stores. We went to HMart this weekend for a post-Passover stock-up of all things Asian. It’s one of our favorite stores, and when we have time, we love to wander the aisles. We love discovering new food territory for our tastebuds. My husband was browsing the produce area when he quickly ran to get me. He excitedly handed me this lovely plastic package and asked if I could do anything with it. The package held some beautiful, fresh green garbanzo beans. I quickly became excited with all of the possibilities.

greengarbanzospackage

Green garbanzo beans are freshly picked and harvested, unlike the traditional canned or dried yellow/tan chickpeas you can find at the store. These green chickpeas are much sweeter than the traditional variety.

greengarbanzos1What to do first? I rinsed off a bunch and plucked a few green chickpeas out of their shells and popped them in my mouth. Yum. They had a nice nuttiness and tasted very similar to fresh English peas.

I decided to sauté them in their shells and eat them like edamame. Spicing them with some sea salt, cumin and a bit of red pepper flakes. It definitely brought out the chickpea’s natural flavors and made it perfect for snacking. These were very addictive and would be perfect for serving with cocktails before a  meal.

I have a couple cups of the garbanzo beans left and looking forward to playing with them further.


Fresh Garbanzo Beans (Green Chickpeas)

Ingredients:

2 cups Fresh green garbanzo beans in their pods
1/2 tbsp. olive oil
2 tsp. sea salt
2 tsp. cumin
additional sea salt – to taste

Directions:

Heat up a large saute pan with olive oil.

Throw in the garbanzo beans and the spices and stir a bit. Let the beans char a bit.

Cook for a few minutes, stirring to incorporate the spices.

Remove from heat and transfer to serving dish to cool

Sprinkle with a bit more sea salt.

Squeeze the bean pod in to your mouth and eat like you would edamame, discarding the shells.

Enjoy!

beans

VeganMoFo: Crispy Oven Roasted Kale

I picked up some beautiful looking kale at  the farmer’s market the other day. .

I still remember the first time I had kale. It was around this time about 6 years ago. It came in my weekly CSA and I had no clue what to do with it. There was a ton of kale in that box. I could have probably made 3 meals worth of kale.

I have come a long way since that day, but my favorite way to prepare kale is still the way I made it that first time – a simple oven roasted kale. You come out with some lovely crispy kale. It’s a perfect side dish to any meal and so easy to make!

Oven Roasted Kale


Oven Roasted Kale
Ingredients:

1 bunch of kale – around 5 “stalks”
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground pepper
3 tsp. chopped garlic

Directions:

Preheat oven to 375.

Wash the kale and trim the tough stems off. Cut in whatever size you like.

Spread the kale on a baking sheet.

Sprinkle with the olive oil, garlic and spices.

Bake for around 15 minutes. Check on it at around 10. The edges of the leaves will get crispy and will darken.

Enjoy!

Oven Roasted Kale
veganmofo

VeganMoFo: Roasted Butternut Squash

I decided to participate in this year’s VeganMoFo – it’s a full month of posting delicious vegan dishes. Every year I check out my favorite blogs and wish I caught on to the VeganMoFo craze in time. This time, I managed to sign up just in time. Of course this month, it coincides with all of the Jewish holidays, making my ability to post a bit challenging. I am going to try to attempt to post at least two recipes a week. I will feel extremely accomplished if this happens. Also going to try and squeeze in a couple of giveaways during this time. Stay tuned!

Tonight, I want to share with you one of my favorite fall side dishes – roasted butternut squash. It’s so easy and so perfect as we begin to see these wonderful fall vegetables.
Roasted Butternut Squash
Ingredients:
1 medium butternut squash
1.5 tbsp. olive oil
2 tbsp. rosemary (fresh is better)
2 tsp. ground black pepper
2 tsp. sea salt
 
Directions:
Preheat the oven to 400 degrees.
Peel and cube the butternut squash. Discard the seeds.
Toss the squash with the olive oil and the spices.
Roast in oven for around 30 minutes. You want to see a bit of browning.
Enjoy!
Roasted Butternut Squash
veganmofo

 

Maple Roasted Chicken with Roasted Root Veggies

Really. it has been way too long. I really have been cooking. I haven’t just been feeding my kids fish sticks and mac and cheese out of a box. Though I have to admit, there have been many days where that is the only thing I feel like cooking. No, it’s not what you are thinking…I am not pregnant. All is ok.

Maple Roasted Chicken with Roasted Root Veggies
Ingredients:
2 medium red potatoes, cubed
2 carrots, sliced
1 large pasrnip, sliced
1 onion, cut up
1 turnip, cut up
1 sweet potato, cut up
2-3 shallots, chopped
6 cloves of garlic, chopped
Maple Syrup – approx. 1/4 cup
Dijon Mustard – 2-3 tbsp.
Olive Oil – 1/4 cup
Ginger Paste – 2-3 tbsp.
Salt
Pepper
Fresh Rosemary and Thyme, chopped
Chicken – either whole or cut up
1 Lemon, juiced if using chicken portions, cut in half, when using a whole chicken

In a roasting pan, lay out your cut veggies. Pour on a couple tablespoons of olive oil, salt, and pepper, and a portion of your chopped herbage . Mix them up a little bit.

Lay the chicken on top of the vegetables. Consider the vegetables a sort of nest for the chicken. If using a whole chicken, fill the chicken cavity with the halved lemon, some herbs, and a few garlic cloves. If using chicken cut in pieces, sprinkle lemon juice, salt, and pepper over the chicken.
Mix up the maple syrup, ginger, mustard, olive oil, garlic, and herbs. Pour over the chicken.

Place in a 375 degree oven covered for an hour. Remove the foil after an hour. Place back in oven for another 45 minutes. Enjoy!
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