Chicken and Squash Roast

Chicken and squash roast

This wonderful comfort food comes from my sister, Sarah Glenn, who inspires me with her creativity in and out of the kitchen -- and she always cooks this roast up with a goodly dose of love!

4-5 lbs of chicken thighs and/or drumsticks

2 tablespoons (or more) chopped fresh rosemary

2 tsp kosher salt

1-2 onions, sliced in rings (for lower acid, celery or possibly mushrooms might be substituted)

2-3 acorn squash, halved and sliced into 1/2 inch-ish slices 

8 garlic cloves, minced (cut for low acid)

olive oil

1/2 cup brown sugar (or maple syrup)

apple rings from 3-4 apples

Mix in small bowl: brown sugar, rosemary and salt.

Brown chicken on all sides so it gets even more crispy in the oven.

Place sliced squash in a very large greased roasting pan in a single layer. Sprinkle garlic on top, then drizzle with olive oil

Put browned chicken on top. Then cover with rosemary/brown sugar mixture. Then on the very top put the sliced onions and apples, if using

Roast 1-1.5 hours in 375 degree oven. Baste if you like.

derby pie

Kentucky Derby Pie

Adapted from http://cupcakesandkalechips.com/kentucky-derby-pie/.

Ingredients

½ cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup sorghum flour
1 cup chopped pecans
1 cup chocolate chips
1 pie crust

Directions

Mix butter and sugar. Add eggs and vanilla and mix well

Add salt and flour, and mix well

Fold in pecans and chips

Pour mixture into pie crust and bake at 325 degrees for 1 hour.

Let cool for 1-2 hours before slicing.

Chai Masala

Chai Masala

This recipe comes from my dear friend Stephanie O'Hearn, with whom I've shared many a cup 'o tea at her wonderful Sunshine Canyon home outside of Boulder

Ingredients
4 cups water
12 green cardamom pods
4 whole cloves
1 small cinnamon stick
4 black peppercorns
1 tablespoon fresh minced ginger
1/2 stick vanilla (or 1 teaspoon vanilla extract)
4 teaspoons black tea
4 teaspoons honey
4 cups milk (I like almond)
ginger slices, for garnish (optional)

Instructions
In a saucepan, combine water, cardamom, cloves, cinnamon, peppercorns, ginger, and vanilla. Bring liquid to boil. Reduce heat & simmer for 5-10 minutes. Add tea and simmer for a minute. Add milk and honey. Bring back to simmer and cook for another minute. Strain into cups.  If desired, garnish with ginger slices.