This week, I made three different types of chicken. I roasted half of the chicken wings with the usual salt, pepper, organic poultry seasoning, while the other half, I seasoned with a mixture of 2 tbs soy sauce, 1 tbs mirin, squeeze of 1/4 lemon, and I baked both at 325 in a lidded corningware for 45 minutes.
I also roasted yellow beets – they were pretty large, the size of a baseball, so I left them in the oven for an additional 20 minutes. Once the beets were removed from the heat, I allowed them to cool until I could handle, and slipped the skins off of them with my hands.
Today’s lunch included:
Soy-sauce-mirin-lemon juice seasoned drumette and wingette. The soy sauce and mirin carmelize deliciously – the soy sauce takes on a slightly nutty and fragrant taste, and mixes well with the sweetness of the mirin.
Golden beet cut into cat shapes. The girls had the “cut-out” part of the beets with breakfast – they were amazed to see how sunny-yellow the beets were.