Ever spatchcock a chicken? “Spatchcock” just means butterfly. (It’s also TC’s high school nickname.) This allows all the parts to cook evenly and faster. You can do a whole turkey this way too to speed up Thanksgiving.
Basically, use kitchen shears to remove the spine, then flip it over and smash it flat. I sear the whole birdy a minute on the stovetop in a cast iron pan, then pop it into the oven at 425 degrees for around 45 minutes.
There are a lot of recipes and videos out there, but that’s the gist of it.
This was fun. Cooked up some chickpea pasta and added it to a pound of cooked grass-fed beef. Added tomatoes and some pre-made “clean” pasta sauce (no added sugar or seed oils). Hit it with garlic, onion, and some organic cheese at the end.
I like parsnips better than carrots. Although you get a hint of carrot flavor with this root vegetable, it’s much lighter, less sweet, and even a little spicy.
I oven-roast these just like french fries: spritz with coconut, olive, or avocado oil, then salt and pepper. Pop them into the oven at 400 degrees (middle rack then top rack) until they get a little tan and crisp at the edges. Maybe 15-20 minutes depending how thick or thin you cut them. They’re almost like fluffy potato wedges when they’re done.
Had these with some thin-cut sirloins and a little homemade ketchup.
Fresh. I’ve never worked with frozen brussels sprouts. Frozen veggies can be hit or miss. For example, I always get frozen peas and riced cauliflower, but never frozen broccoli. (Seems to be mostly woody stalks.)
Thanks! I don’t think I have ever seen fresh ones at our little, way over priced, store in town. I will look next time I go.
I will buy frozen broccoli but only the florets. The other is just stems like you said.
Instead of tomato sauce, this one has a foundation of avocado creme. First time we tried that and it worked out great. The rest is ground turkey, tomatoes, provolone, pickles (!), and a little parm to top it off. Used a Nudo crust again.