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By Judith, 10/05/2010 3:57 pm

I don’t know about you….

but here in Idaho it was a bit chilly today.

I didn’t want to fire up the furnace so I opted for a dinner cooked in the oven .

Just warm enough to take the chill out of the house.. and the smell ….. you can’t get that from forced air heating :0)

Here’s what we’re having for dinner……

Roast Chicken

• 3-5 lb roasting chicken
• Heaping tablespoon of crushed thyme
• Clove of fresh garlic peeled and minced
• 1/3 Cup  Virgin Coconut Oil
• An apple or orange cut into quarters

Prepare chicken by removing giblets neck  AND  rinse thoroughly with cool water.

In a small dish with   the back of a spoon create a paste with the  minced garlic , thyme and coconut oil.

Gently loosen the skin  over the chicken breast with your fingers .Being careful not to tear it. If the chicken has been frozen you will need to be EXTREMELY gentle. (if it tears it still tastes goodJ  )

Insert paste under skin , spreading it as evenly as possible.

Place fruit inside cavity

Bake uncovered  until internal temperature is  at 165 degrees  approximately  an hour and half. Depending on size of bird

Remove fruit and  let stand for 10 minutes before carving.

Juicy , moist, delicious….   ENJOY

Keep Food REAL!

Comments (1)

By Judith, 09/30/2010 2:02 pm

It’s always wonderful to have friends to enjoy the Feasts of YHVH with. I can hardly remember my life before. These Appointed Times are now so much a part of our lives that I can’t imagine life without them.

The following is a favorite dish that I occasionally make at other times of the year but it is a tradition at Sukkot. Unlike traditional Greek Moussaka this one is a kosher meat dish if those distinctions are important to you. This recipe is adapted from a Jewish cook book that is unfortunately out of print.

During Sukkot our meals are casual and we dish up in the kitchen and head out to dine in the Sukkah.

My FAVORITE Moussaka Recipe

4 large potatoes, peeled and very thinly sliced

1 medium eggplant, peeled and very thinly sliced

1 lb. ground beef or lamb

5 eggs

2 tomatoes, peeled, seeded and chopped

2 onions, chopped

1/4 cup chopped parsley

Pinch of cinnamon

1 teaspoon ground nutmeg

1/2 cup olive oil

Salt and pepper

Preheat oven to 350.

Boil the potatoes slices for 5 minutes, drain, and reserve.

Salt the eggplant well, weight them under a heavy plate for 30 minutes, rinse well and pat dry

In a large bowl mix the ground beef, 2 eggs, onion, tomatoes, parsley, cinnamon, nutmeg, oil, salt and pepper

Oil the bottom of a deep casserole dish (10×14 in.)

Line with a layer of 1/2 the potato slices, add a layer of 1/2 the eggplant slices and then add all the meat filling.

Add a layer of the remaining eggplant and finish with a layer of remaining potato slices.

Separate 3 eggs and beat yolks with 1 teaspoon of olive oil and a pinch of salt until creamy

Beat the whites until stiff and fold into the yolks.

Pour this over the potatoes and sprinkle with additional nutmeg.

Bake at 350 for 45minutes

The taste is improved if the Moussaka is made several hours or even a day in advance and re-warmed before serving. It should not be served very hot .. Serves 4-6

This is a very filling dish and all you need to accompany it is a green salad sprinkled with feta . Enjoy!

Keep Food Real,

~Blessings~

Judith