Guess
that by now You have heard Your Mother worry that you are not eating
right. Wither it is not enough, or not healthy enough, or too much,
etc, etc.
Of
course she cares, think of how many years she was in charge of making
sure you got the right foods. Well slaves care too. So here is
proof to your mother that Yes, I am eating right. This is a low fat,
low salt, perhaps even gluten-free meal that does not skimp on
flavor.
Wish
you could smell this wonderful aroma! Slave really wanted to eat two
pieces! Yet it is Mother's day here. Several of my neighbors are
sitting alone while many go off with their children. Some look deeply
hurt that there is no phone call wishing Happy Mother's Day. Some are
resigned to wait for friends to return with stories of what a great
day it has been. Slave is taking same of this out to the common room
to see if it can bring a smile or two.
Ingredients:
cornstarch
¼
cup low fat mayonnaise
1
tbs all purpose flour
1½
cups quick cooking oats
¾
cup (3 ounces) grated fresh Parmesan cheese
1
teaspoon salt
1½
teaspoons paprika
¼
teaspoon black pepper
¼
teaspoon garlic powder
¼
teaspoon onion powder
1
½ lbs boneless skinless chicken thighs
Directions:
Rinse
the chicken and pat dry with paper towels. Then rub each piece with
cornstarch. Let sit for 15
minutes at room temperature.
Set
the oven to 375°
degrees.
Line
a baking tray with parchment and place a cooking rack on it. Spray it
lightly.
Place
oats in a large shallow bowl. Add cheese and seasonings. See Note
if using old fashioned oats (steel cut). Stir this mixture well.
Lay
out the chicken pieces on wax paper. With
a pastry brush, spread one side a piece with mayonnaise.
Put
“mayo” side down in bowl with oats and paint the upturned side
with mayonnaise, then flip.
Place
each on the rack. Give the tops a quick burst of the spray.
These
will roast for 35-45
minutes
or until juices run clear.
When
they are in oven, line another tray with foil. Put thawed mixed
vegetables into a large bowl and toss with 1 tbs of olive oil.
Spread on a foil lined tray and scatter kosher salt over all. Put
this tray in after 15 minutes have passed with the chicken
roasting.
NOTE:
Use
oats instead of bread crumbs in all of your recipes.
Breadcrumbs
may not seem like a huge calorie culprit, but just ½ cup has over
200
calories.
Cut the calories in half and add some extra fiber by using oats
instead.
The
secret is to coarsely process the oats. You want something between a
powder and the whole oat. About the size of panko bread crumbs. Then
they will make a direct substitution.
What's
more, oats act like tiny vacuum cleaners, sucking the cholesterol our
of your system. Be sure to load up on oats before your next check-up
for a better cholesterol report.
They have certified Gluten-Free oats, which
are actually pretty easy to find these days.
Another
suggestion if you face cooking for someone who needs gluten free food
is to use Quinoa flakes. They are also loaded with additional
nutrients. It will be very crispy and quite tasty.
Or
a combo of rice & corn chex, (which
say Gluten-Free on the box) pulsed
in a food processor.
(Soak
this in rice milk for excellent gluten free meat balls or meat loaf).
Here
is some music to go along with:
Remember
the Dave Clark Five?
So
Happy for the opportunity to serve my Master Indy.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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