Sunday Supper: Roast Chicken with Red Wine Braised Mushrooms

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Whenever the weather gets gray and blustery like this, I start craving warm, home-cooked meals that stick to my bones. Time to work on that winter bod and get start getting ready for hibernation – see you guys in April!

I’m only half joking.

Last weekend, I couldn’t get the thought of having a proper Sunday roast chicken out of my brain. As you guys know, I haven’t really been cooking or eating much meat at home lately and generally feeling great about it. I’ve been trying to make an more of an effort to be more attuned with my body, listening more closely to what it needs and how the foods that I choose to eat make me feel. On most days it’s usually lighter dishes and veggies, but last weekend I could feel that my body was craving some protein. What the body wants, the body gets.

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Pomegranate “Jeweled” Brown Rice Pilaf

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Growing up, I was raised by a rotating crew of relatives while my parents worked. When it came to dinner, each family member had their own specialty. When I think about my mama (my grandmother on my dad’s side), I can remember her soy sauce braise chicken and shiitake mushrooms simmering on the stove top. My aunt favored lighter dishes, and often times made us steamed fish with scallion and ginger. I can vividly remember a period in my life when I ate pan fried pork chops at least three times a week when my gongong (grandpa on my mom’s side) lived with us.

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