Seriously! Is there anything more appetizing than food in a Ghibli film? The answer is no. Between Calcifer's bacon and Spirited Away's smorgasbord of savory delicacies, I just want to float into my television and stuff my face full of delicious food every time one of these movies plays.
Sometimes a person just needs to look at an appetizing sumptuous plate of food to feel a sense of comfort wash over them. At least, that's my belief. That doesn't always happen when you're cooking healthy and on a budget. I get so focused on just getting something made that suits my nutritional needs that I forget to take joy in the process of cooking and I certainly don't do anything that takes a longer amount of time. Sometimes it's important to treat yourself to something over the top. However, with the Holidays coming up, it's easy to fall prey to all sorts of sugary, over-sauced vittles, each one teaming with more calories than the last. It's not always easy to treat yourself well during this season when your instincts are tell you to pig out!
Well fear not! This recipe is sure to catch your eye in the same sumptuous way as all those bad choices will and fill you with all fuel you need to attack your workouts and get through the day. It's roast hen with sweet and savory root vegetables like onions, carrots, parsnips, and turnips. Be advised, this is not the kind of dish that you whip up quickly for dinner. It takes a bit of time and attention, but on the plus side, the effort is worth the juicy, tender reward.
Paleo Ghibli Feast
30 minutes prep. ~100 minutes cook time.
- 2 Cornish game hens (each 1 - 1 1/2 pounds)
- 4 medium carrots, peeled and cut into 2-inch lengths
- 4 medium parsnips, peeled and cut into 2-inch lengths
- 2 small turnips, peeled and cut into wedges
- 1/2 sweet onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 2 teaspoons crushed dried rosemary
- 2 teaspoons crushed dried oregano
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees.
- Peel and chop vegetables into 1.5 inch cubes.
- Mix oil, balsamic, rosemary, oregano, salt and minced garlic into a small bowl.
- Place hens in the center of the ba
- king dish and surround them with carrots, parsnips, turnips, and onions.
- Take your small bowl containing the mixture of the oil and seasonings. Use a brush or a spoon to dress the hens and the vegetables.
- Place the dish in the oven for 80 minutes. Every 20 minutes, toss, the vegetables in the dish and return it to the oven.
- When the 80 minutes are up, remove the dish to check on the hens. They are done with they're no longer pink and the drumsticks move easily in their sockets. If you have a food thermometer, the internal temperature should be 180 degrees Farenheit.
- When the hens are done, move them to a serving platter and turn the oven up to 450 degrees. Cover the hens and keep them warm till the vegetables are done cooking.
- Stir vegetables and cover the baking dish. Return them to the oven and continue roasting them for 20 minutes. They are done when they are tender.
- Place hens on plates and surround them with the vegetables.
- Serve and devour. Don't worry, you won't turn into pigs!