corned beef hash

corned beef and cabbage

(The secret ingredient is pickling spice.)

chicken and vegetables

This one-step, one-pan, three-ingredient wonder is the only reason J and I survived the last two winters. Each time we made it, it got simpler till we got it down to this:

• chicken thighs (these are so much better than chicken breasts, and they are sold dirt-cheap, even if you buy the schmancy organic ones)
• potatoes, cut into pieces
• carrots or beets or parsnips or turnips or similar, or not
• olive oil, salt, garlic, thyme?

Mix everything in a metal pan so it is coated with olive oil (don't skimp on the oil). Salt the chicken (and rub with garlic and thyme if you are really feeling like going to town). Roast (in that metal pan) at 450 (or hotter; we usually do 500, but PMC thinks our oven is mis-calibrated) for 40 minutes or so, turning the veggies once or twice.

Oh hot, sweet, and crispy quasi-deep-fried, chicken-fat-flavored root vegetables!

If you want a diversified diet (huh?), add, partway through:

• brussel sprouts (which come out great but only need 25-30 minutes, not the full 40), or
• kale (which becomes crispy and slightly burned in about 15 minutes)