As some of you know, I write an op-ed column for The Daily Camera, covering political, economic and environmental issues. As we face increasing food prices and shortages worldwide, food becomes a more important aspect of such aforementioned matters.
This week, my column was called, The Politics of High Fructose Corn Syrup. In it, I discussed our government’s gigantic corn subsidy and our country’s growing waistlines. When I awoke this morning, my husband asked if I had received any online comments to the article. Here is a portion of the only response I have received thus far:
“Ms. Amsterdam is wearing blinders”
Such remarks make me think of Dooce. She prints out all her nasty comments and runs over them in her driveway. I won’t be doing this. I don’t have a driveway.
Besides, things are actually looking up; spring is here (for today at least). The sun is shining. My children are on a street corner shouting their heads off selling lemonade (that they made themselves while I was still lollygagging in bed reading the paper) and hawking their ultra-expensive, politically correct, wooden Waldorf toys to increase profit margins.
I myself am on a baking marathon this weekend. Yesterday I made Kelly’s Bars three times. My baseball team (I’m coaching little league) gave their tacit seal of approval, devouring bars 2.0 even though they were a bit underdone. When I came home, I made bars 3.0 and am probably just one trial away from posting them here.
Today, however, I am sharing my roasted chicken recipe with all of you. This dish, which is my children’s current favorite entrée, will be the main course at our Passover Seder. Its sweet flavors are just right for a festive celebration.
1 whole chicken (2-3 pounds)
3 cloves garlic, pressed
1 tablespoon herbes de provence
¼ cup agave nectar or honey
1 teaspoon celtic sea salt
1 tablespoon chipotle chile powder
1 cup orange juice, freshly squeezed
- Rinse chicken and pat dry with a paper towel
- Place chicken in an 9 x 13 inch baking dish
- In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte
- Pour orange juice over chicken
- Rub mixture onto chicken
- Marinate chicken in the refrigerator, time permitting for up to 3 hours
- Bake at 350° for 1.5 to 2 hours
A while back, after posting my Rosemary Apple Chicken recipe, one of my favorite readers (she comments frequently under the name ~M), asked if I had other suggestions for roasted chicken recipes with fruit; she inspired me to come up with this tasty dish. Happy Pesach ~M!
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