Baked Chicken/Tempeh with Almonds

This was a tasty main dish that was pretty straight forward. A marinade ahead of time and a quick bake & broil. It went well with rice, but would also be good with pilaf or potatoes.

Ingredients

Chicken, breast or thighs, sliced in thick strips OR

Tempeh, sliced in same

Marinade (for 2-3 breasts/12 oz. tempeh)

Juice of 1 lemon

Olive oil - 2 tbsp

Oregano - tsp or tbsp fresh

Thyme - ditto

Basil - ditto

Salt - 1 tsp

Pepper - 1 tsp

Ground Hot pepper - 1/2 tsp

Topping

Ground almonds - 1/4 cup

Corn meal - 1/4 cup

Flour - 2 tbsp

Paprika - 1 tbsp

Salt - 1 tsp

On with the show...

Prepare chix or tempeh and place in bag with all marinade ingredients. Squish around to coat. Let sit in fridge for 1 to 12 hours.

Preheat oven to 375. Mix topping ingredients in small bowl. Put a little olive oil in a baking pan. Place tempeh/chix in single layer in pan and add marinade. Coat with 1/2 of the topping. Turn over strips gently and coat with the other 1/2. This is a bit messy.

Bake for about 25 minutes to 1/2 hour. Then broil to brown for 2-3 minutes.

Carfoutis

This is a slightly lower fat riff on a Bittman riff from NYT magazine Sept/11.

Ingredients

Fresh soft fruit - 4-6 cups (I used pluots, but he suggested cherries, or peaches)

1/2 & 1/2 - 1/2 cup

Rice milk (or milk) - 2/3 cup

(Yogurt or sour cream optional: 1/3 cup)

Sugar - 1/2 cup

Flour - 1/3 to 1/2 cup

Corn starch - 1 tbsp

Eggs - 3

Vanilla extract (he suggested almond extract) - 1 tsp

Topping

Almonds, or other nuts, chopped or ground - 1/4 cup

Whipped cream - As desired!

To make...

Preheat oven to 350. Slice fruit and place in buttered 8x8 baking dish. Mix all other ingredients in blender until smooth. Pour slowly over the fruit. Top with nut mixture. Bake for 40 minutes. Top with whipped cream.