One of the gifts I received for Christmas was a yogurt maker and this week I made my first batch. I decided to marinate the chicken in a yogurt mixture. First the yogurt was drained a bit, then mixed with dry mustard, thyme, coriander, salt and pepper. Now that I have a nice pair of poultry shears, it's quick work to cut the chicken into pieces. Yogurt was smeared all over and I let it sit in the fridge for a couple of hours.
Cut up chicken
I have made butternut squash gnocchi several times with various degrees of success. Sometimes it's too heavy but the last recipe I used turned out nice and light. I used the same recipe this time but alas, they were a little too soggy - not enough flour.
Squash from my garden - thawed. It's not actually butternut but a kind called Amber Cup. I should have sauteed it for a little bit to get out a lot of the liquid. I think that was part of the problem.
The mixture. Spooned into boiling water and boiled until floating. I scooped them out and put in a dish and baked in oven with butter. The mixture has local eggs but I forgot to use my local flour.
Gnocchi and roast chicken. The gnocchi weren't bad but I decided to put them back into the oven and bake some more to see if they would firm up better.