March 22, 2010

Chicken & Cauliflower with Red Quinoa

So Chris has an allergy to something so his doctor has put him on an elimination diet.  So for the next 2 weeks he can't eat dairy (cow), wheat, yeast, dried fruits, mushrooms, potatoes & white rice.  I'm trying to show him this isn't the end of the world since some of his favorite foods are cow's milk cheese & bread - think pizza.  What I have in mind for dinner isn't too unlike most of what I would normally eat.  Tonight was the second night of this experiment. 
-I roasted at 400 degrees cauliflower with rough chopped garlic, olive oil, salt and pepper until tender (about 20 minutes)
-While that was cooking I also made the quinoa.  The red quinoa is an excellent source of iron as well as protein.  It tastes a bit earthy compared to the white version.  I like both quite a bit.  That also takes about 20 mintues.  I prepared this with a bit of salt, pepper and olive oil.  If I had made it with chicken stock it would have had more flavor, but I was able to get the flavor from the chicken dish gravy.
-For the chicken I loosley chopped an onion, 5 or 6 cloves of garlic, 2 stalks celery and a small carrot then I sauted them untill golden brown.
-I pushed them to the edges of my skillet and added 4 bone in skin on chicken thighs skin side down.  I browned both sides of the chicken for about a total of 4 minutes.
-combine a cup of chicken stock with a tablespoon of cornstarch then pour into skillet and bring to a boil.  Add one more cup of chicken stock and a heaping handful of chopped parsley.
-place skillet with cover in 400 degree oven for 20 minutes.
-once done add in cauliflower and serve over quinoa.  Be sure to use gravy over top.

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