i'm so sad to see summer go...
although, autumn brings joys of its own, summer holds a special place in our hearts, doesn't it? in addition to eating outside, evening strolls after dinner are a favorite for me... so every sunday night after supper we head down the road, into the woods and/or around the outskirts of the pasture to soak up the last bit of the day's sunshine. and since the sun doesn't go down until close to 10 pm most of the season, our walks are long and leisurely!
for this particular Sunday Supper, we kept things nice and easy.... i mean that's pretty much my M.O. i don't like spending the entire day planning and prepping. there are special events that require it from time to time, but family dinner isn't one of them. the point of small gatherings is conversation and interaction, not excessive preparations and, inevitably, clean up. keeping with that line of thinking, Brian whipped up roasted chicken with onions, carrots and potatoes, a simple one-pan dish, and our daughter-in-love Bethanne made yummy peach crisp!
Roasted Chicken with Potatoes, Carrots and Onions
3-5 russet potatoes
6-8 chicken pieces, whole with skin on
*a note about these amounts: we average about a half of a potato per person, if you're using the big russets. but you could use small red potatoes too, and in that case depending on how many people you’re feeding, you’d want more. with carrots we figure at least one per person. carrots get so sweet and delicious that they end up being a crowd favorite… so we often throw in extras. the onions also get sweet and delicious, but they don’t tend to be everyones favorite so we use less of them. as for the chicken, we get the biggest pack of pieces with skin on we can find. i’m personally not a fan of chicken breasts, so i opt for thighs. i just prefer the dark meat and the less dense consistency. but that’s just us. you could use boneless chicken breasts, or wings, or thighs. whatever you prefer.
wash the potatoes and carrots and cut into large cubes of at least 1 inch. if they are too small they’ll cook too fast. don’t peel the potatoes, just the carrots.
cut the onions as you would an apple, so that as they cook and separate they are long 1/2-1 in. slices. (i cut them a little differently that Brian does)
put all of the potatoes and carrots and onions into a large glass baking dish, coat with some olive oil and lots of salt and pepper.
add your choice of fresh (or dried if you don’t have fresh) herbs.
rub salt and pepper and a little olive oil on the chicken pieces and set them into the dish as well, everything nestled all together.
roast in a 425 degree oven for about an hour. half way through roasting, remove pan and give the veggies a good toss.
depending on your elevation, your oven, your size pieces of chicken and veggies, this could take longer, or shorter…. so just keep checking on it!
4-5 cups of fresh peaches
2 tsp. cinnamon
1 cup whole wheat flour
1 cup oats
1/2 cup ground flax seed
3/4 cup brown sugar
1 cup cold butter
1/4 cup chopped walnuts
1/4 cup chopped almonds
pre heat oven to 350 degrees
Slice peaches and put into a 9x13 glass pan or separate into small, individual dishes. Sprinkle with cinnamon.
In a large bowl mix all of the dry ingredients except the nuts. Slice cold butter into bowl and cut in with a fork or pastry cutter. Try not to get the butter too warm as that will make more of a dough. You want it to crumble. Spread this mixture over peaches. Sprinkle the chopped nuts over the mixture.
Place in preheated oven for 45 minutes (or until golden brown). If you put the peach crisp in smaller dishes instead of a 9x13 pan, it may only take 35 minutes. Let cool for 20 minutes and pour cream over cobbler or serve with ice cream.
the center piece that sat on our dining table all summer was created with succulents purchased at the home depot and dried moss from a local craft store. the rustic wood box was made by a dear friend for Solomon and Bethanne's wedding 2 years ago. i have several left over from the wedding and use them for every season! in the fall i'll fill them with pumpkins; at Christmas they'll have boughs of holly and pine with ornaments nestled in them, surrounded by red ribbon; spring will find them full of flowers... and clearly, summer...succulents.
i assume it goes without saying that music plays a major part in any and all goings on in our house... the constant sound is one of the things i miss most about the kids being grown. but it's also one of the things i love most when they come over! they grab or sit at, or stand at, every instrument they find.
family. a couple of the reasons we gather... these two! i couldn't love them more...
all recipes Brian Ray, unless otherwise noted
all photos Bethanne Ray, except that last one... i took that :)