Цыпленок "ала дьяболо"

Курица 1,2 кг
Растительное масло 100 мл
Лимон 1 шт.
Перец чили 1 шт.
Лук-репка 2 маленькие шт.
Чеснок 2 зубчика
Петрушка 1 пучок
Сливочное масло 2 ст. л.
соль, перец по вкусу



Приготовление:

Курицу вымыть, обсушить. С помощью ножниц разрезать грудную кость посередине. Положить курицу на разделочную доску спинкой вверх и отбить, так, чтобы тушка стала достаточно плоской.
Перец чили измельчить, удалив семена. Сок лимона смешать с растительным маслом, перцем, посолить, поперчить и тщательно взбить венчиком до изменения цвета.
Маринадом натереть курицу и оставить мариноваться на 1 час.
Курицу вынуть из маринада и не вытирая, обжарить на сковороде по 6 минут с каждой стороны (без добавления масла).
Курицу переложить в форму для запекания.
Лук, чеснок и петрушку измельчить в блендере, добавить сливочное масло и взбить в однородную массу.
Распределить смесь по всей поверхности курицы. 
Поместить форму с курицей в духовой шкаф на 30-40 минут при температуре 200 гр.

Great side with natural housecleaning info

http://znae4ka.livejournal.com/56881.html

Coconut Flour Cranberry Nut Bread

½ cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
½ cup grapeseed oil (coconut oil)
½ cup maple syrup
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped

1. In a medium bowl combine coconut flour, salt and baking soda
2. In a large bowl blend eggs, grapeseed oil, agave and vanilla
3. Blend dry ingredients into wet, then fold in cranberries and walnuts
4. Pour batter into (2) greased loaf pen (your muffin pan)
5. Bake at 350° for 35 minutes
6. Cool and serve

Roasting Squash

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad.

Ingredients

1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste

Method

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Nutrition

Per serving (about 8oz/231g-wt.): 150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g total carbohydrate (3g dietary fiber, 5g sugar), 3g protein

Peanut brittle

http://www.care2.com/greenliving/healthy-peanut-brittle.html

Turnip and Squash Gratin

Winter Squash and Turnip Gratin

* about 4 cups peeled and chopped (appx. 1″ pieces) winter squash and turnips
(you could do this with all squash, but I wouldn’t do it with all turnip, since they are so strong)
* 2 Tbsp olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 2 Tbsp minced fresh parsley
* 1 tsp minced fresh sage (or a pinch of dried sage)
* 2 eggs
* 1/4 cup milk
* 1 oz. parmesan, grated (about 1/4 cup)

Preheat oven to 425º. Place squash and turnip pieces in an 8×8″ (or smaller — as long as they fit) baking dish, and drizzle with 1 Tbsp of the oil. Add salt and pepper to taste, toss to coat, and bake for about 25 minutes, or until the pieces are tender. Remove from the oven (this can be done ahead, and refrigerated until ready to finish).

Meanwhile, heat another Tbsp olive oil in a medium skillet over medium heat. Sauté the onion until tender but not brown, about 6 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the parsley, sage, and cooked squash/turnip mixture (keep your original baking dish handy; no need to wash it), and stir to mix well. Remove from heat, and season with salt and pepper to taste.

In a medium bowl, lightly beat together the eggs and milk with 1/4 tsp salt and pepper to taste. Pour the squash/turnip mixture back into your baking dish, and pour the egg mixture on top. Top with grated parmesan, return to the oven, and bake another 15-20 minutes, until the top is golden brown and the eggs are set. Serve warm.

Tooth products for Elisabeth

 Spry Tooth Gel; Tooth Builder Tooth paste