Roasted chicken, white noodles and snow peas

This is a total comfort food meal for me, and a real standard in our house. Even before I became a real foodie, roasting a whole chicken was a form of therapy for me. I had one particular friend, Turtle, with a good sense of smell. He would come from up the hill and sop up the drippings in my poor-excuse-for-a-roasting pan whenever I had a particularly hard day.

I have officially given up on a Cook's Illustrated (no! really!) recipe because it is too high maintenance, and I like my results better. I am not rotating my dang chicken every 20 minutes or so, and please, let me slather it in some form of fat. It just comes out so much tastier! I used grapeseed oil on and under the skin, sprinkled it with Trocomare, and shoved a whole peeled lime in the cavity. I will never go back to butter. It was so tasty.

White pasta

8 oz egg noodles
2 T butter
2/3 cup sour cream
Trocomare

This is a basic super easy white sauce I do. I just cook and drain the egg noodles and add the butter and sour cream and Trocomare (an herbed salt blend). This is gobbled up by everyone in the house, and can be easily added to and made a main course. Add roasted chicken leftovers and spinach and cooked garlic. Or, add peas and prosciutto.

Glazed snow peas

oil
Snow peas, ends trimmed
carrots
grated ginger
diced garlic
honey
soy sauce

Heat oil in skillet. Add snow peas and carrots, cook until tender, about 5 minutes. Add ginger, garlic, honey and soy sauce, and cook one more minute, or until garlic just opaque.