Reader Recipes from Let’s Make A Meal

Roast Chicken with Mustard Vinaigrette

1 6-7 pound roasting chicken
1 large shallot, quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette (see recipe below)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage

1. Preheat oven to 450ºF. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with rosemary and sage. Season with salt and pepper.
2. Roast chicken 20 minutes. Reduce oven temperature to 375ºF. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
3. Place chicken on platter. Serve chicken immediately with remaining vinaigrette.
4. Makes 4-6 servings.

Mustard Vinaigrette

1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

1. Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature; mix dressing thoroughly before using.)
2. Makes about 1 1/2 cups.

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Tessa’s Tips

TessasTips@aol.com | 314-843-7848 | http://www.SappingtonFarmersMkt.com

Happy New Year! I would like to thank you all for shopping at Farmers Market by

giving you a complimentary gift bag of my Top Recipes of 2005. So come on in today!

You don't have to miss out on flavor to eat right! Below are a few quick tips. Contact me at TessasTips@aol.com with any of your own favorite tips or recipes and we will use them in future issues.

8 Gateways to Energy

In our stressful rush, we’ve become disconnected from nature and alienated from our natural or “indigenous” selves that intuitively know what we need. As a result, we tend to ignore the basics, from breathing fully and drinking enough water to showing compassion. Chronic under oxygenation, dehydration, and sedentary habits not only contribute to heart disease and cancer, but they are also behind common complaints such as fatigue, insomnia, depression, anxiety and weight gain. The answer is not fitness fanaticism or compulsive dieting, but a conscious shift to mind-body awareness.

The Eight Gateways To Energy
1. Practice relaxation techniques for five minutes every morning.
2. Breathe deeply, through your nose.
3. Drink at least eight glasses of water, spaced throughout the day.
4. Savor your food. Don't get stuck in a rut. Eat a large variety of foods, fresh fruit and vegetables, meats, dairy and grains. Become aware of using food to suppress painful feelings like anxiety or loneliness, or as a substitute for unmet needs.
5. As you exercise, visualize yourself as you wish to become.
6. Get out in nature. Lie down in the grass and pay attention to what you feel.
7. Be fully present in your relationships.
8. Practice altruism, be it tending to a garden, a pet or helping others.

Source: The Energy Prescription by Constance Grauds, RPh, and Doug Childers

Hint of Garlic
To lend a mild garlic flavor to a stove-top stir-fry, spear a large peeled clove with a fork and use combination to stir as you cook.

Quick Cook Corn
In stockpot, bring 2" of water to a boil. Stand cobs, stems down, in the pot. Cover and steam until corn changes color, 6-8 minutes.

Tea Bag Holder
To keep tea bag tags and strings from falling into the pot, loop several over the shaft of a teaspoon. Steady and then pour in boiling water. Swirl, steep and remove.

Graham Cracker Crust
For an even crust, push crumbs into place with your fingers, and then press them down with another same-size pie plate.

Tilapia With Tomato - Caper Salsa

By Denise Biribin of Let's Make A Meal

1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-oz) tilapia fillets
cooking spray

1. Preheat broiler.
2. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3. Brush fish with remaining 1 tablespoon oil, sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

4 servings (1 fish fillet and 1/4 cup salsa)
Calories 206, Fat 6.6g, Protein 32.2g, Carb 3g, Fiber 0.8g, Chol. 124mg, Sodium 392mg