Moving onto the second day of our week long cookbook giveaway we have another one of my new favorites, The Garden of Eating. This book really is much more than a cookbook, as you will discover just by thumbing through all 581 pages. The recipes are not only healthy, they are also delicious … as you can see from the sample recipe for Honey-Mustard Chicken with Ginger.
It would be easy for me to simply say, this is a great book for dairy-free and gluten-free dieters, but that would cut out too many other people whom this book and cookbook could help. If health and nutrition is of importance to you and your family, then The Garden of Eating should be on your wish list. The author, Chef Rachel Albert-Matesz (aka The Healthy Cooking Coach), calls her approach “a produce-dominated diet.” I like to call it a Paleo-friendly diet or a whole foods diet to the extreme.
Honestly, this is one book that will remain in my collection until it is so tattered with dog-eared pages and splattered with ingredients, that I have to get a new copy.
Special Diet Notes: Honey-Mustard Chicken with Ginger
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, peanut-free, and nut-free.
- 1-1/2 to 2 lbs boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- ⅓ cup creamy white, yellow, or dijon mustard
- 2 tablespoons honey
- 1 tablespoon finely grated or minced fresh ginger
- ¼ teaspoon ground red or black pepper
- Add chicken to a glass or Pyrex dish. Mix marinade, pour over chicken, and stir to coat. Cover and refrigerate 6 to 8 hours, all day, or overnight.
- Cook chicken pieces on grill, under broiler, or in lightly oiled, heavybottomed skillet over medium heat, about 3 minutes per side, or until firm, meat is beige throughout, and juices run clear when a test piece is cut in half. I opted for broiling.
- To broil, preheat your broiler (about 8 to 10 minutes), and move the oven rack so that the meat will be about 5 to 6 inches away from the element. Spread the meat out in a broiler pan or over a wire rack in a roasting pan, to allow the juices to drip while cooking. Give it a good basting of that thick marinade, and broil for 5 to 7 minutes, or until the chicken begins to brown. Flip the chicken and marinade it again (see the next step for heating up that marinade). Return it to the oven and broil until the chicken begins to brown and the meat is cooked through, roughly another 5 to 7 minutes.
- Add a dash of water to any leftover marinade, bring to boil, and simmer 4 minutes. Baste chicken with mixture as it cooks.
- Serve warm.
- Refrigerate leftovers and use within 3 days.
- In step 1, add 1 tablespoon minced fresh or 1 teaspoon dried rosemary, tarragon, dill, or basil.
- Honey-Mustard Chicken with Chipotlé: Replace ginger with ½ teaspoon ground chipotlé. Omit black pepper and garnish final dish with minced cilantro before serving.
- Honey-Mustard Chicken Salad: Serve chicken over heaping individual plates of raw spinach, arugula, or spring greens, minced scallions, parsley, red radishes, celery, fresh or sun-dried tomato slices, avocado, and a squeeze of lemon or lime juice.