Monday, February 20, 2012

Parsnip Fries & Mango Cous Cous

and some chicken

Parsnip Fries
Chop 2 parsnips and 2 carrots into thin strips (think shoestring-fry sized). 

Shake them in a ziploc bag with enough olive oil to coat them, then add seasoning.
 (salt, garlic powder, onion powder, mustard powder)

Spread on a baking sheet and bake at 425 for 20 minutes.

Mango Cous Cous

Chop a mango.

Boil 1/2 c water with some salt. Add garlic powder and olive oil, add 1/2 c cous cous.  Stir, remove from heat, cover, let sit for 5 minutes.  Stir in chopped mango.


Cook chicken breast in a skillet with some olive oil, seasoning, and the lid on. 

The Plating

Chicken on a bed of Mango Cous Cous with Parsnip Fries
(ooooh sounds so fancy)

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