The Food Mini-Series

Nothing to do with anything.

A few more of my friends have gone gluten-free, and I’ve been thinking about diets and nutrition and giving a lot of advice and (hopefully) support. Being gluten-free seems so easy to me now (six years later) that I’ve almost forgotten what they’re going through.

All this and the changing of the seasonal produce from winter squash and sweet potatoes to lettuce and green beans has been stirring up thoughts on nutrition and diet. I can feel a series of food-related posts coming like a storm brewing.   

I have a friend who is particularly fond of the television mini-series, claiming that because they are longer than movie you become more invested in the story, and because they have endings, unlike a regular series, they provide answers. (Curses to Lost for making me wait this long for answers). She makes a valid argument. Maybe we should return to the days of classics like Mother May I Sleep With Danger?

Anyway, if you haven’t noticed by now, I seem to be fond of the mini-series of posts. The things I want to explore are generally too complex for one post but eventually I run out of things to say. So, for now I’ve included a recipe. Perhaps it’s the beginning of another mini-series. I’ll have to come up with a name… Any ideas?

The recipe: it’s chicken. It’s easy and good and (of course) gluten-free. Enjoy! 

Recipe: Five-Spice Roast Chicken

Ingredients

  • 4 garlic cloves, pressed
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Chinese five-spice powder
  • 1 cut-up chicken (8 pieces; about 3.5 pounds)
  • 1 large onion, peeled, cut into 16 wedges

Instructions

  1. Combine garlic, salt, olive oil and Chinese five-spice powder in a large bowl. Add chicken pieces and turn to coat. Cover and refrigerate at least 1 hour or overnight.
  2. Preheat oven to 425 F. Arrange onion wedges in 13x9x2-inch roasting pan. Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.

One thought on “The Food Mini-Series

  1. Anna Fowler

    You are being extremely helpful and supportive by the way! This would be so much harder without you!

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