Everyday Dutch-Oven Roasted Organic Chicken

If you have been reading my blog for any length of time, you probably know I am overcoming health challenges and among those is fatigue. It is never easy living with limits no matter what they are and what age we might be. As a parent I know I must give my children limits and sometimes they are not always readily accepted.

I suppose I am no different than my children in that I don't like my energy limits.. Pushing at them, which so often is my natural inclination, is not the way to heal.. Everything you were taught in life to be successful - keep going and don't give up, just try a little harder...will not promote healing in this case. The only way to avoid the vicious cycle of pushing and crashing is to discipline yourself to rest and build up reserves.

One day my acupuncturist explained to me in his most kind and gentle manner that we all are given energy from our parents and have the energy we were born with, but when that energy is gone... well...then we leave this earth.  Wow, it was really shocking to hear these words, but deep inside I knew he spoke the truth to me.  It was one of those turning point moments for me.  Words can be incredibly  powerful in creating change.. Thankfully, I have found alternative practitioners who have taught me and given me guidance to help me heal just when I needed to hear it.

There is one who speaks like the piercings of a sword, but the tongue of the wise promotes health. ~ Proverbs 12:18

My energy is to be used for healing and restoring my body, therefore I have been on a mission to simplify my meals and time in my kitchen.  I had heard many rave reviews about dutch -oven cooking and finally a few months ago I purchased a 4.5 quart cast iron dutch oven by Lodge.  I really agonized about this purchase thinking it might be just another pretty pot that would take up space in my cabinet.  Boy, was I wrong! Move over crock pot....the dutch oven is here to stay!

The flavors of my everyday foods come alive in the oven when roasted in this cast iron dutch oven. It is fun to toss in whatever I have on hand at the moment and in an hour or less it is like magic has happened to these everyday foods.

I am sharing a very easy recipe that you can follow or create a delicious meal with what is in season or whatever you like.  Carrots are great.  My husband and I love brussels sprouts, too.

It is a good thing to have time to sit down and prop my feet up while we wait for this naturally gluten-free and grain-free meal.

Do you have tips to share how you simplify your cooking?  I would love to know.
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Everyday Dutch-Oven Roasted Organic Chicken

Instructions:

Preheat oven to 450 degrees Fahrenheit

Oil the bottom of dutch oven and layer chopped onions in the bottom of the pot.  Place the whole organic chicken (approximately 4 pounds) on top of the onions.  Wash, peel and slice sweet potatoes into slices that are not too thin and lay them around the chicken. The sweet potato slices I have pictured here are almost too thin for the cooking time, but you get the idea, right?  Sprinkle the chicken with sea salt and your favorite spices.  I happened to use sea salt and oregano.  Then I added chopped celery. Sprinkle a little oil on top of the chicken. Then put the lid on the dutch oven and put in the oven to bake for approximately 1 hour or until done.


Notes:
I am not sure how this recipe would work without the Cast Iron Dutch Oven, but maybe if you do not own one you could drop a few hints.  Mother's Day is coming up this week! :)

I love my 4.5 quart size,. but it is very heavy for me to lift with my tiny wrists. I could not handle a larger pot.  I have learned it is easier for me to place the bottom of the dutch oven without the lid first and then once it is in the oven I put the lid on.  Whatever works for you.

Washing it....well, my husband has come to my rescue many times. He doesn't mind this task, because he loves the flavor of everything I have made in this dutch oven.

What's For Dinner? Bar-B-Qued Turkey Meatballs with Pumpkin Sauce

My mother is a great cook and I strive to be just like her. Recently she shared a recipe with me that she and my daddy had really enjoyed eating gluten-free. Since I don't eat tomatoes, dairy or gluten, and red meat hardly ever, we talked about how I could adapt the recipe to fit all my dietary needs. I decided to make a pumpkin sauce, but if you eat tomatoes I have included that option for the lucky you.

I must confess that I usually shy away from recipes like this one, just because I'm kind of funny that I don't like the feel of raw meat all over my hands. Well, I must be growing out of this fetish, because I really like this recipe in spite of the handling of the raw meat. It really tastes delicious to me and I even find them good cold. Well, you might be thinking, how gross to eat these cold, but when I'm hungry and I need quick protein, these work for me. We like how the meatballs are very soft and tender with a bit of tangy flavor with the mild taste of the pumpkin. My boys like them and that makes a dinner that everyone can eat. Hurray!


Bar-B-Qued Turkey Meatballs with Pumpkin Sauce

Meatball Ingredients:

1 1/2 pounds ground turkey thighs or ground meat of your choice
1/2 cup crushed gluten-free cornflakes
2 eggs, optional
1/2 cup coconut milk, light
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
7 drops stevia
1/2 cup pumpkin puree

Mix together and shape into balls. Place in a 9x15-inch baking dish.

Make pumpkin sauce with:

1/2 cup pumpkin puree
1/3 cup organic raw apple cider vinegar
7 drops stevia
2 teaspoons agave nectar
water if needed to thin sauce

Or: make tomato sauce with:

1/2 cup ketchup
1/3 cup apple cider vinegar
2 teaspoons brown sugar or agave nectar
2 tablespoons onions, chopped

Mix together in a bowl and spoon sauce over meatballs. Bake about 30-35 minutes or until done at 350 degrees.

For more gluten-free dinner recipes check out the "What's For Dinner? Gluten-free Style" Blog Carnival hosted by The Gluten-Free Homemaker. You will find some great gluten-free cooks sharing their great recipes.

What's For Dinner? Turkey with apples in the Crockpot

"What's for dinner?" That's the question that looms over me all day, at least most days. I have found great peace in my life when I know that dinner is cooking in my crock pot. I like the way the house smells and I can anticipate a delicious stress-free dinner.




This is a recipe that everyone in my family enjoys, which is not always the case around here. My boys and husband ooh and aah with meals where the carbs are flowing but, I don't do well eating that way. Therefore, many nights I prepare two meals or someone eats leftovers. Obviously, having a meal that everyone enjoys brings peace to me.

If you would like more gluten-free dinner ideas please see Linda's blog, The Gluten-Free Homemaker and we welcome you to join in the fun!





Turkey with Apples in the Crock Pot

4 organic apples, peeled, cored and sliced
4 natural turkey breasts cutlets
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoons fresh rosemary leaves, chopped
1-2 cups water

Place apples in the bottom of the crock pot and lay turkey cutlets on top of the apples and season. Pour in the broth. I like to add more broth for a soupy dish.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Enjoy your day.

May be served with rice.
I have also made gravy with the broth when it has completed cooking.

Gravy

1 tablespoon Earth Balance margarine
1 tablespoon gluten-free flour
1 cup broth, approximately

In a medium-sized skillet melt the margarine. Whisk in the flour and cook the mixture about 1 minute. Whisk in the broth breaking up any clumps. Bring the mixture to a bubble and season with salt and pepper if you desire. Reduce heat and simmer until slightly thickened.

I'm not the expert on gravy, so if you have any suggestions, hints or recipes I would appreciate you sharing them!

What's For Dinner? Roasted Carrots

For fun, I am participating in the first week of a recipe carnival, "Wednesday, What's For Dinner?" graciously hosted by Linda, The Gluten-Free Homemaker. She is inviting anyone who would like to share ideas for gluten-free dinners.

I really like the feeling of community that this gives me. Since we are all facing the same dietary challenges and issues, it's comforting to surround ourselves with those just like us.

I have to tell you this little story. When we first subscribed to the Dish Network, I wanted to watch the Food Network, but usually felt an overwhelming sense of loss looking at all the wonderful dishes. I would think of all the foods I couldn't eat. I allowed myself to feel these feelings and now I am slowly accepting the challenge I put to myself, "How can I make this for my special diet eaters?" So knowing this, you understand my excitement to find a recipe that needed no revisions.

It is with great joy I share this recipe, Roasted Carrots, from The Barefoot Contessa. I like simple when it comes to vegetables and these roasted carrots are simply delicious!

We hope you decide to join the carnival. I think we will have lots of fun.


Roasted Carrots

Ingredients:

nocoupons 12 carrots ( I use organic)

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper ( I will leave this off next time)

2 tablespoons minced fresh dill or parsley (It was fine without the fresh)

Directions:

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.