Lemon Thyme Roast Chicken

As fall is around the corner and back to school is in full swing I am craving the ultimate Sunday night supper. A roasted chicken with yummy squashes and a fantastic salad. The trick is to cook two chickens and then you have leftovers for lunches for the week and two carcasses to make chicken stock for soup as the weather chills down.

I love free range birds or organic when I can get them, but really a simple grocery store chicken will work. Feel free to add veggies to the onions around bird (carrots, celery, potatoes, yams or sweet potatoes). Also for a change replace the fresh thyme with rosemary.
u don't want to add your starches to the chicken in to peel and slice yams and potatoes, toss with crushed garlic, montreal steak spice, olive oil and lemon juice and roast for 30 mins until golden. Some green beans sauteed in sea salt and butter would be a yummy fit as well.

Lemon Thyme Roasted Chicken

2 roasting chickens
coarse sea salt & black pepper
2 heads of garlic, cut in half
3 lemons, sliced thickly
2 large yellow onions, skins removed and sliced
handful of fresh thyme
4 tbsp butter, melted
1 cup dry white wine

Preheat oven to 425'F.

Pat chickens dry and fill cavities with garlic, thryme and lemons. Spread onions out on the bottom of the roasting pan and place chickens on top. Liberally salt and pepper the birds and brush the skin with melted butter.

Roast for 1 1/2 hours until juices run clear, part way through roasting process add wine.

A great side dish if yo

Chocolate Zucchini Loaf

My dear friend Moira, author of the Good Egg blog makes a fantastic zucchini loaf and I asked her to share her recipe. I decided to do my own spin on it as I was hoping to get my daughter to eat it, the answer..... chocolate. For the original recipe, omit the cocoa powder and substitute raisins for the chocolate chips. This recipe can me made as a loaf or a muffin.

A tip on muffins. Most recipes yield 12 plus muffins which is more than most families can eat in a day or two while fresh. Here is the tip. Scoop the muffin batter into the paper muffin molds and freeze in the the tin. Once frozen you can take them out and store in a Ziploc bag. Now you can bake from frozen anytime you crave a fresh muffin. Just add about 15-20 minutes to the baking time.

Zucchini Loaves

3 eggs

1 cup canola oil

2 cup brown sugar

3 cup shredded zucchini

3 cup whole wheat or white flour

½ cup cocoa powder

2 tsp baking soda

1 tsp salt

½ tsp baking powder

2 tsp cinnamon

1 cup chocolate chips, dark

1 cup chopped walnuts

1. Grease two loaf pans. Preheat oven to 350.

2. Beat eggs. Add sugar and beat until thick. Beat in oil.

3. Mix flour with other dry ingredients. Add chocolate chips and nuts.

4. Stir into egg mixture just until well blended. Pour into the prepared pans. Bake for 1 hour or until toothpick comes out clean. Let cool in pans. Muffins will bake in abouot 30 minutes.

Credo Bags are in the store

We are pleased to announce that we are supporting Canadian business and are caring Credo bags in our retail store. These produce bags are made from 100% organic cotton and are machine washable. The come in two sizes and are $5.95/$6.95 each. Pop by and take a look.

Personally I love these bags as I am constantly trying to find a way to live more green and sustainable. They are light and easy to carry in your purse and less plastic waste in out landfills. Great stocking stuffer for your environmentally friendly friends.