adapted from Levana Cooks, using Garden Vegetable Levana Nourishments
My giant One Two Three Chicken will soon be your best friend!
It includes a wonderful grouping of my great favorite no-brainer cooking-without-cooking stovetop, Moroccan-style dishes. We grew up eating these scrumptious naive-style tajines, nutritiously and deliciously. I have included here not only an enormous selection of vegetables to go with the chicken, but I also have included beef, lamb and fish adaptation.
When I say One Two Three chicken, I mean it quite literally!
When Mom was too busy to fuss, this is what we ate, and to this day I never tire of it, or think it will be boring, Heaven Forbid, even as I cook up a storm. It illustrates perfectly how a finished dish can be so much more than the sum of its parts, however modest, and what wonderful things happen when you let each ingredient shine on its own, without any competition whatsoever, even if you are not a cook! The ingredient list in these dishes is so short and the prep work so minimal it just can’t get any simpler, or more delicious. Talk about minimalism! Simplicity and elegance all rolled into one.
It doesn’t hurt that all my one two three chicken dishes are gluten-free, and all but a couple are no-carb.
Once in a great while, I “cheat”, and turn my one two three chicken into a one-two-three-four dish, just by tweaking the selections below and making some judicious combinations, and proceed just as instructed: carrots and turnips; artichokes and mushrooms; tomatoes and fennel; Swiss chard and celery. You get the idea: Short short short selection!
Choosing your pot: Please read my blog post about it, you will find it most helpful!
Turmeric: We grew up with “yellow food” and were practicing good nutrition without even knowing it.
Those of you who saw the wonderful Indian movie Water will remember the wedding scene where all the dinner guests got their foreheads smeared with turmeric—a symbol, as it was explained, of good health and immunity. The health community is finally paying great attention to turmeric, the greatest antioxidant and anti-inflammatory of all: I can’t praise it highly enough. I throw it in as many dishes as I possibly can: While it does its magic, it hardly affects the flavor of the food, if at all—it just imparts a yellow color and a slight bulk to the texture of the finished sauce.
