03 March, 2011

Moving On w/ Roasted Chicken and Veggies

Five years ago (4 years and 9 months according to my very technical and very cute husband),
I followed my heart (cute technical husband) and moved from the Deep South (Louisiana) to the West Coast (San Francisco). What happened next was an experience that resulted in a new hobby you read as Simple Plates.

Without the bright colors of the farmer’s market or the experience of “California Cuisine” my love of cooking may not exist. Years later, my husband and I are following our collective hearts and moving to Mobile, Alabama to start a new chapter and to be closer to family.

While in San Francisco, I have learned so much about myself, my family, relationships, diverse cultures, race, sexual orientation, and food. I leave with wider eyes and a more open mind than I started with. I have learned that people are so different and at the same time so similar. And that is what makes it not work and work all at the same time.

As for the future of my blog, there will be a short transition period through March as we enjoy a cross country road trip (U-haul not included). I will likely do little blogging from the road but will be back in action in early April. I expect the quality ingredients and produce I find in California to be a challenge to find in Mobile. I am fully committed to taking that challenge and letting my cooking adapt to my surroundings while still focusing on my love of fresh produce and natural ingredients. I invite everyone to buckle up and enjoy the ride.

In the meantime, try this easy weeknight dinner idea:

1.5 pounds of skinless chicken thighs
1.5-2 cups of butternut squash, cubed
1.5-2 cups of brussel sprouts, halved
1/4 cup olive oil
1/2 cup plain Greek yogurt
1/8 tsp ground ginger
1/2 tbsp curry powder
2 garlic cloves, minced

Preheat oven to 450 degrees. Combine ¼ cup oil, yogurt, ginger, garlic, curry powder and garlic in a bowl. Add chicken to the mixture and set to the side. Toss squash and brussel sprouts with 1-2 tablespoons olive oil, salt and pepper. Arrange chicken and veggies in one roasting pan and roast for 40-50 minutes. Serve with a side of warm pita bread.