Categories
- Appetizers
- Breads
- Cake
- Chicken
- Cookies
- Desserts
- Fruit
- Gluten-free
- Meat
- Pasta
- Salad
- Soups
- Spreads
- Turkey
- Uncategorized
- Vegetarian
Archives
Blogroll
- A Cooking Life
- A Wee bit of Cooking
- A Whisk and a Spoon
- Bake or Brake
- Basil and Ginger
- Coconut & Lime
- Cream Puffs in Venice
- Cup Cake
- Don’t Get Mad, Get Vegan!
- FatFree Vegan Kitchen
- I Dream of Dessert
- In the Kitchen and on the Road
- Simply Recipes
- Smitten Kitchen
- The Pioneer Woman Cooks
- Triumph Gluten-Free
- Vegan Yum-Yum
- Vegetarian Slaughterhouse
Meta
Moroccan Chicken
This is a recip
e that I adapted from Mediterranean Light by Martha Rose Shulman. The original recipe uses fish instead of chicken.
12 cloves garlic 1/2 teaspoon salt
1 bunch cilantro 1 tablespoon paprika
1 tablespoon ground cumin dried red pepper (to taste)
juice of 2 large lemons (6 Tbs) 1 teaspoon olive oil
12 ounces chicken (I use boneless, skinless breasts)
Put all of the ingredients (except meat) in a food processor and blend.
Now put your chicken into a baggie and pour in the contents of the food processor. Squeeze well to coat all of the chicken. Marinate in the fridge overnight (up to a day or two). Your kitchen will smell wonderful!!
You have several choices on how to cook this dish - grilled outside, indoor grill or bake in an oven - and each method will bring out a slightly different flavor. I chose to use my indoor grill and this was the result (but note, I didn’t have any paprika so I left it out which resulted in a much greener marinade):
Tomato & Red Lentil Soup
1/2 Onion, minced
2 stalks celery, diced fine
1 carrot, shredded
1/2 green bell pepper, diced fine
Olive Oil Spray / Pam
1 3oz ham steak, diced (optional)
28 oz canned crushed tomatoes (I use Fasolino’s)
1 tsp cumin
2 bay leaves
.5 tsp paprika
1 cup red lentils, rinsed
2 cups fat free, low sodium chicken broth (or veg broth)
Saute the onions, celery, carrots and bell peppers over med-high heat in some olive oil spray until soft, add in ham steak and saute another few minutes. Add in the canned tomatoes, lentils, broth and spices and simmer over low heat until lentils are soft and tender.
At this point you can put in your immersion blender to blend to the consistency that you desire. Sometimes I like it smooth, other times I leave it chunky.
New Home
The recipes below this post are from our previous blog home “In the Kitchen”. The date in the parenthesis are the date of the original posts. The recipes above this are our new ones.
Chicken and Noodles - My “Thai” Version
Porcini Pasta Bake
This is based off the recipe Spaghetti Tetrazzini in Jamie Oliver’s Jamie’s Italy. It is one of my all time favorite recipes because I LOVE the taste of porcini mushrooms!
This recipe makes 2-3 servings.
Put water on to boil for the pasta (remember to salt the water after it boils). Put the mushrooms in a bowl and cover with boiling water.
Put the olive oil (about 2 tsp) in a pan. Add the garlic and gentle saute for a couple of minutes. Drain the mushrooms, SAVING THE JUICE, and add them to the pan with the olive oil and garlic. Gently stir and let cook for a few minutes. Add the reserved mushroom juice, bring to a boil and then reduce heat and let simmer while the pasta cooks.
Just before the pasta is done, add the cream to the mushrooms. Salt and pepper to taste. Bring to a boil and then turn off.
Drain the pasta and add to the mushrooms. Stir in 2 oz of the cheese. Pour into an oven proof baking dish and top with the remaining cheese. Cook for about 20-30 minutes, until bubbly and golden brown.
(12/16/08)
Clementine Cake
This recipe is from Nigella Lawson’s “How To Eat, The Pleasures and Principles of Good Food“.
Sugar Cookie
This recipe came from a school friend, many years ago.
1/2 cup shortening or butter
1/4 teaspoon salt
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
3 tablespoons milk
1/2 teaspoon vanilla
Cream butter, salt and sugar. Add the egg. Mix in the flour and baking powder. Add the vanilla and enough milk to make the dough stick together. Cover and chill for at least 1 hour.
Preheat oven to 400.
Roll the dough out onto a lightly floured surface. Cut out the shapes you want and place on a greased cookie sheet. Bake for 12 - 15 minutes.
(12/14/08)
“French” Minestrone
When it’s cold outside I don’t think there is anything better than homemade soup to warm the soul!
This recipe is based on one of Rachel Ray’s TV recipes.
1 tablespoon olive oil 2 medium carrots, sliced
1 large onion, diced 3 coves garlic, diced
30 ounces diced tomatoes (I use canned) 2 pints of chicken broth
1/2 teaspoon parsley 1/2 teaspoon sage
1/2 teaspoon rosemary 1/2 teaspoon thyme
1/2 teaspoon lavender (optional) salt and pepper to taste
14 ounces of potato, diced into chunks 5 ounces brussels sprouts
10 ounces boneless, skinless chicken breasts, cut into 1″ cubes
Garnish: Parmesan cheese
Heat the olive oil in a large pan. Add the carrots and saute about 5 minutes. Add the onion and garlic and cook until the onions are tender (about 5 minutes).
Add the canned tomatoes and broth, brink to a boil. Add the herbs and salt and pepper to taste. Then add the chicken, potatoes, and sprouts. Cover and cook until the chicken is done and the veggies are tender — about 30 to 45 minutes.
Put into big serving bowls and grate some parmesan cheese over the top. Serve with a good bread, such as rosemary and thyme bread.
Vegetarian Option: Use vegetable broth instead of chicken broth and don’t add the chicken.
Notes: I love brussels sprouts, which is why they are in here. You don’t have to add them - use whatever you like!
(12/11/08)
Berry Clafoutis
As the days shorten and grow cold I find myself wanting to spend more time in the kitchen. I was going through my cookbooks and found a recipe for cherry clafoutis in “Mediterranean”. It is the basis for the following berry clafoutis.
1 1/2 lbs fresh fruit (I used a bag of frozen raspberries and 1/2 bag of frozen blueberries)
2 cups flour
1/8 teaspoon salt
4 eggs plus 2 egg youks
1/2 cup sugar plus a few more tablespoons
2 1/2 cups milk
1/4 cup melted butter
Preheat your oven to 375 and grease a shallow baking dish.
Put the berries in the dish, in an even layer. Since I was using unsweetened, frozen berries I sprinkled a few tablespoons of sugar over the top of them.
Put the flour and salt into a bowl and gently mix with a fork or wisk. Add the egg the eggs, yolks, sugar, and about 1/2 cup milk and whisk into a smooth batter. Whisk in the remaining milk and butter.
Pour this mixture through a sieve onto the berries. Bake for 40-50 minutes until golden and just set. Serve warm.
Notes: This makes a big batch. Next time I will halve the recipe and sprinkle nutmeg over the custard. I will also serve with cream. I think it would be nice made into little individual serving sizes too!
(12/11/08)
Red Velvet Cookies
Huh? Red velvet cookies? I’ve baked red velvet cake for years (it’s a family favorite), but who ever heard of red velvet cookies?
Well, my Mom called me today with a recipe she’d found. It was for this cookie which had a Marshmallow Fluff/Cream Cheese center. The center sounded awful, but the cookies sounded wonderful. The recipe was from the 1920s, and since we are a family of Cookie Monsters, well I just had to try them. So….
Ingredients:
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
3 tablespoon cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon vinegar)
2 tablespoons red food colour
Preheat oven to 375.
Cream butter, sugar, egg and vanilla. Add the cocoa, baking soda and salt. Add the flour alternately with the milk. Finally, add the red food colour.
Drop by spoon onto a greased cookie sheet and bake for 7-12 minutes, depending on the size of the cookie.
And they are really good. They are thicker in the middle so I think the next batch I’ll refrigerate the dough for about an hour and then form into little balls and put on the baking sheet. Then I plan to dip the bottom of a glass in sugar and press the cookies into an even thickness. When they are done I think I’ll melt white chocolate and drizzle over them for a festive holiday feel.
Thanks Mom!
(11/22/08)