Well it feels like spring. It has been raining and around 50. We are all so over the top that we do not have to wear layers and layers of clothes and heavy coats. I decided a little spring meal was in order.
I got my new Frenchie cookbook and made the roasted carrot, orange and avocado salad. Simple, tasty and light.
3 bunches of baby carrots peeled with just a little bit of the top left on
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
2 sprigs thyme
2 navel oranges
handful of cilantro leaves (you could opt out of this)
juice of 1 lime, olive oil, fleur de sel, crushed red chili peppers
Turn oven on to 350.
Trim the carrots and put them in a bowl. In a small dry skillet add the seeds over a medium high heat for about three minutes until they start smelling fragrant. Let them cool and crush them with a mortar and pestle or a heavy utensil. I used the bottom of a ladle. Note to self..buy a mortar and pestle
Add the toasted seeds to the carrots with thyme, olive oil and salt and roast for about 30 minutes or until tender and lightly browned.
Lay them out on a plate. Thinly slice the oranges into rounds. Cut the avocado into thin slices. Layer all of this on a plate and toss the cilantro leaves over the top. Squeeze fresh limes, drip a little olive oil, salt and crushed red chili peppers and over the top and serve.
Main course was chicken. Use whatever pieces you prefer. Preheat another oven to 350. I rubbed the chicken down with a smoky paprika, salt and pepper. In a deep pan that can go in the oven with a top cover the bottom with olive oil and let it get hot and then brown the chicken and set it aside. Take a whole sweet onion and slice thinly. Also take 3 lemons and slice them thin too. Add that to the pot where you browned the chicken. Saute until the onions begin to get caramelized. Then add about a cup of more of white wine and a few sprigs of thyme and let that boil down about half way. Put the chicken back into the pot and put it in the oven at 350. Let roast about 30-40 minutes.