First Supper Cooked as a Wife…. And it was pretty scrumptious

My man and I are back from Vegas with bands on our fingers!  We cruised into JFK late Saturday night after a few beautiful and amusing days in that most interesting place.  In brief, I couldn’t have imagined a better wedding day.  I promise to share more in the near future about tiny, 11 guest event… and photos.

One thing I was craving after a day of travel and too many kettle chips was a healthy share of vegetables and a bit of protein.  Here’s what we settled upon: roasted purple potatoes with rosemary, sweet dumpling squash, sautéed rainbow chard, and organic BBQ chicken wings.  We got our bounty of organic groceries at Ditmas Park’s Flatbush Food Coop after a run around the neighborhood.

Back Camera

By the way, if you’re having a small dinner party, this is an easy menu.  The wings are also awesome for a Super Bowl fête.

The Cost $$$

~$16.89 for 2 people and leftovers.

We definitely paid more for organic chicken. I think it’s worth it.  If you’re looking to save $3 to $4, however, you can buy something like Murray’s chicken, which is antibiotic free and free range.

To Make the Chicken!

* This recipe is the same if you want to make BBQ thighs or legs. Just bake longer as needed.

What you need for 2 people + leftovers

  • 6 organic chicken wings, with skin ($6.94 for pretty large ones)
  • ½ cup or so of BBQ sauce ($2.00) (We used Annie’s Organic Sweet & Spicy Sauce. I also love Bone Sucking Sauce)

What you do

  • Preheat the oven to 375 degrees.
  • Wash and pat dry the chicken.
  • Place the chicken on a baking rack over a foil lined baking sheet skin side up.
  • Brush the chicken with BBQ sauce (or dunk it).
  • Put it in the oven.
  • In about 15 minutes, take chicken out of the oven and brush with another layer of BBQ sauce.
  • Repeat this step every 15 minutes or so.
  • In about 50 minutes to an hour, your chicken should be done! The skin should be a little crispy and just bubbling up.
  • Eat!

For the Potatoes

* This is also a great way to cook fingerling or red russet potatoes

What you need

  • About a pound of purple potatoes (preferably organic as potatoes are part of the “Dirty Dozen”) ($2.29)
  • Rosemary ($0.40)(If you grow your own, you’ll sure save $)
  • Olive Oil
  • Salt & Pepper

What you do

  • Cut the potatoes into 1 to 1 ½ inch pieces.
  • Toss with olive oil, salt, pepper, and rosemary.
  • Encase in a nicely sealed aluminum foil pocket and toss in the oven for about 45 minutes.  (Put in just after the chicken)

For the Sweet Dumpling Squash

We bought the tiniest sweet dumpling squashes for this meal! Perfect for 2 servings.

What you need

  • 1 Sweet Dumpling Squash ($1.57 @ $2.49/lbs)
  • A little butter
  • Cinnamon
  • Freshly grated nutmeg
  • Ground ginger
  • Salt & Pepper
  • You are welcome to add a little brown sugar for sweetness
Tiny sweet dumpling squash right before getting covered with foil and put into oven.

Tiny sweet dumpling squash right before getting covered with foil and put into oven.

What you do

  • Wash the rind and then cut the squash in half length-wise (always use a sharp knife!!)
  • Remove seeds.
  • Place on a baking sheet or pan.
  • Add butter, spices, salt, pepper, and optional brown sugar.
  • Cover each section with foil.
  • Bake at 375 degrees for about 45 minutes.  Take foil off for last 10 minutes.
  • Eat when it’s just cool enough.

For the Rainbow Swiss Chard

*You can really prepare most leafy greens this way. Kale, collard greens, spinach, mustard greens, etc.

What you need

  • 1/2 small onion ($0.20)
  • Bunch of organic Swiss chard ($3.49)
  • Optional: ½ teaspoon or so of turmeric and/or garam masala (I like to add turmeric to my cooking whenever possible because of it’s great anti-inflammatory properties.)
  • Salt & Pepper to taste

What you do

  • Heat glug of olive oil in skillet.
  • Sauté onion and garlic until soft.
  • Optional: Throw in spices and cook for about 1 minute
  • Add your kale, trimmed and cut into slightly smaller pieces, and toss with onions.
  • Continue to cook over medium heat for about 4-5 minutes, stirring occasionally.  Add salt and pepper to taste.
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