When I do eat chicken, This is usually how I prepare it…
- buy an organic, whole chicken & remove the insides (then rinse the chicken out)
- pre-heat your oven to 450 degrees
- pat the chicken completely dry
- place on a foil lined baking sheet, breast’s in the air ladies! no, you do not need to put it on a rack!
- coat your bird with 1/4 cup olive oil, salt, pepper & preferably Zuma Organic Poultry Seasoning
- place in center of oven for 50 minutes – DO NOT open the oven…as much as you want too, don’t do it!
- you will hear crackling, popping, sizzling and perhaps see a bit of smoke – don’t panic
- after 50 minutes, take out the golden brown bird and let it rest for about 15 minutes
it’s that easy…let me know what you think…
Ok, so lasts nights Ice Cream Cake didn’t exactly look like this in class…but the extra two hours it needed to set would have made a world of difference! I don’t think the students minded though…there was none left and the cake was moist and delicious. Though we used a soy ice cream, I realized technically, it was not dairy free, since the cake did have two eggs in it! You can fill this cake with whatever ice cream you want, though I do highly recommend the Chocolate Cherry Swirl Soy Ice Cream at Trader Joe’s. Happy Eating!
- 1 box Vanilla Cake Mix (preferably organic and/or Gluten Free)
- 2 eggs
- 1/4 cup canola oil
- 1 cup soy milk
- 3 Tbls Malt (like Ovaltine!)
Pre-Heat the oven to 350 degrees. Mix together the above ingredients and bake cake in a pan with a bottom release. Cool the cake completely. When cool, remove from the pan and slice it across so that you have two thin rounds.
Put one half back into pan and fill with approximately 4 cups of softened Ice Cream. Smooth out and then place the second half of the cake on and press down firmly. At this point, you can either top with a whipped topping and freeze or top it with a compote of fresh strawberries like we did in last night’s class (recipe next). Cover with plastic wrap and put back into freezer for at least four hours, preferably over night.
- 3 cups washed & sliced strawberries
- 2 Tbls corn syrup (optional, but will make the strawberries not as tough to slice once frozen)
Place the strawberries (and corn syrup if using) in a small saucepan on medium heat. Do not boil, but rather gently cook until strawberries begin to mash easily. Mash with the end of a spoon while cooking. Once strawberries are mashed, remove from heat and cool completely before topping cake. Another option is to freeze the cake without the strawberry topping and just use it to garnish once frozen. Then, you do not need to use the corn syrup!
