Verdicts on a Family Dinner

Naturally, I am the only one on this restricted diet, so I thought if I make a family dinner that I can eat, it better be good for everyone else. The verdict was every morsel was gone - clean plates for all!

I started with a Caesar Salad. I cut up romaine lettuce, shredded purple cabbage, sliced Spanish olives and crumbled Goat Feta Cheese and tossed it with my Creamy Caesar Dressing - see recipe on March 18, 2010.

For the main coarse, I made Biarritz Chicken and Lamb Casserole

Prepare boneless, skinless chicken breasts and thighs:

Make rub: 2 tablespoons of powdered thyme
2 tablespoons of powdered marjoram
1 teaspoon of sea salt

Rub 6 breasts and 6 thighs. Bring 4 tablespoons of olive oil to smoking point, add the chicken pieces and brown them evenly, turning frequently.

Prepare lamb:
Rub 6 lean lamb rounds (1/2" thick) with cumin. Bring 2 tablespoons of olive oil to smoking point, add the lamb and lightly sear them.

Prepare vegetables:
Slice 3 carrots and thinly slice 2 medium-sized onions

Prepare sauce:
Melt 3 tablespoons of butter
Add 1/2 cup of red wine and 1/2 cup of chicken broth
2 cloves
1 clove of garlic (mashed)
1 bay leaf

Preheat oven to 350ºF

Grease casserole dish with fresh olive oil and place the prepared chicken breasts and cover with sliced onions. Place prepared chicken thighs and cover with sliced carrots. Place prepared lamb on top. Pour prepared sauce. cover and bake for 45 minutes.

For the side dish, I made Steamed Asparagus with a little melted butter.


For desert, I made Amazing Oatmeal Cookies

Pre-heat oven to 350ºF.

Mix dry ingredients in bowl:
3/4 cup of oatmeal
3/4 cup of raw sugar
3/4 cup of oat flour
3/4 cup of spelt flour
1/2 teaspoon of sea salt
1 teaspoon of cinnamon
1 teaspoon of baking soda

Mix wet ingredients in large measuring cup
3/4 cup of canola oil
1/4 cup of almond milk
1 raw egg
1 teaspoon of vanilla

Mix wet ingredients with dry ingredients.
Add 1 mashed-up large, very ripe banana and mix till fairly smooth.
Then mix in 1/4 cup of raisins and 1/4 cup of raw macadamia nuts.
Bake for 15-20 minutes (depending upon size of cookies).

Let cookies cool and they are ready to eat.