Lemon Rosemary Chicken

The set up looks promising...

After pan searing and baking

Baked mint chicken and vegetable kebab

Bake for 20-30 mins at 450 F

Vegetables au gratin

Vegetables au gratin: I made it with cauliflower, broccoli, long beans, petite red potatoes and leeks. Carrots are often added too.

Ingredients:

1 Cauliflower, cut into florets ($4.39/lb)
1 broccoli crown, cut into florets ($2.49/lb)
3 -4 petite red potatoes, cut into thick slices ($2.20 each, you might get them cheaper at local grocery stores when you buy in bulk)
4-6 long beans, cut into inch long pieces ($3.29/lb)
Chopped leeks ($1.49/each, you may skip using it if it is not in your pantry. You may also add freshly chopped parsley instead)
Salt
Freshly ground pepper

For the sauce:
Butter 2 tbsp (Use some to grease the baking pan)
Plain flour 2 tbsp
Milk

Method:

1. Boil water with salt in a steamer. Boil or steam the vegetables(except the leeks) till just tender. Set aside and drain excess water in a colander.
2. For the sauce: In a saucepan, melt butter on low heat and add plain flour while stirring continuously. Do not let it turn brown. Now add milk slowly ( to avoid lumps) till the sauce is thick. Add salt and pepper to taste. You may add grated parmesan in the sauce. 
3. In a greased baking pan, pour the steamed vegetables, sprinkle salt and pepper to taste (you may use ground spices of your choice too), fresh leeks, and the sauce. Top with breadcrumbs and cheese of your choice. Alternately, you may top with some crushed parmesan crisps(my style). Bake until the sauce is bubbly or at 400 F for 30 mins.
   
   This dish is best served hot off the oven. 

A variation is broccoli cauliflower casserole is here.

I added sliced fingerling potatoes and sliced onions

Couscous with mushroom and Chicken baked with lemon, thyme and garlic

Couscous with mushroom

1. Slice mushrooms, dice onions, fry them in olive oil on a non-stick. Add minced green chilies if you like.
2. Add Chicken broth and salt to taste; bring to boil and stir in the couscous. Cook for 5 min till the grains turn fluffy. 

Chicken baked with lemon, thyme and garlic

1. Clean boneless, skinless chicken thighs, pat dry. Make shallow cuts on the meat.  Sprinkle salt and pepper. Fry both sides in a pan with olive oil. Add a few cloves of crushed garlic, should be enough for each piece of chicken.
   
2. On an Aluminium foil, add the chicken and garlic  pieces. Add slices of lemon (prefeeably organic) and fresh twigs of  thymes.  Add the juice of  a slice of lemon. You may also add a bit of butter. Wrap the foil around the chicken.
3.  Bake in pre-heated oven for 30-40 mins at 350 F. Serve with the couscous. You can fish out the garlic and decorate the couscous with it.

You may also set up the whole thing in a couscoussier or steamer- the couscous on the top camber, and your preferred meat and vegetables in the bottom chamber. The meat will cook below and impart a flavor to the grain above them.

Baked rainbow trout with lemon and dill

Ingredients:
2 whole rainbow trout, dressed and cleaned
Olive oil/Butter 1 tsp for each fish
Garlic powder/salt
Chili flakes/pepper
Lemons cut in round shapes and some wedges for squeezing
Spice rub of your choice (optional)
Al foil
Dill or Herbs of your choice

Method

1. Wipe the fish thoroughly with paper towels. Score the fish on the outside so that the spices get through to the bone.
2. Season the insides and outsides well with garlic salt, chili flakes/pepper, spice rub, dill, lemon juice and lemon rounds. Drizzle olive oil or  use cooking spray. You may also add melted butter.
3. Wrap in foil and seal any openings to keep the fish juicy.
4. Preheat oven to 450 F, bake for 20 mins (or 25 mins at 375 F ) or until fish turns flaky when scraped with a fork.
5. You may also add herbs of your choice and  a wine sauce.
   

Tip:  Use fragnant lemons for a delightful smell, and fresh trout. Lemon caper in butter is also a good option for baking fish and chicken.

Jibe goja (Baked)

I abhor most store-bought sweets and pastries, they are too sugary for my palate. SG loves to gorge on them though. When I made the blueberry pie, he bit into the short crust and said,'It's like jibe goja.' So, I decided to try an experiment : Baked jibe goja using pie crust. (It comes pre-rolled too!) The only caveat is- you have to pay attention the first time to see how well the dough cooks. I found it is optimum at 300 F for 20 mins.

Method:

1. Traditional: Roll all purpose flour with water and ghee/butter into a soft dough. Using a rolling pin, make sheets of dough of even thickness and slash the dough with a knife. Leave about 1 cm in the top and botton and twist it into Elo-jhelo. Alternatively, you may use a pre-made pie crust dough and cut into equal sizes. This will look like concentric circles.
   
2. Bake them at 300 F for 20 mins.
3. For syrup: Boil a little water , add saffron strands and sugar.
4. Pour the syrup on the dough in a flat dish and allow the syrup to set in.
5. You may add crushed pistachios for decoration. You may also fill the dough with nut paste for a richer sweet.