moroccan chicken with brown basmati rice and olives

Ingredients:

8 drumsticks/thighs/breasts
4 oz (110 g) dried chickpeas
1/4 to 1/2 cup dried green lentils
2 to 3 carrots, chopped or sliced
6 oz (175 g) brown basmati rice
2 fresh chilies, halved, de-seeded and finely chopped
1 teaspoon (5 ml) cumin seeds
1 tablespoon (15 ml) coriander seeds
2 bunches fresh cilantro
2 lemons (one for squeezing and 1/2 to 1 for slicing)
2 yellow bell peppers (or a mixture - I used yellow and orange)
2 large onions, peeled and cut into medium-size pieces
3 to 4 cloves of garlic, peeled and chopped
10 fl oz (275 ml) carton chicken stock (or 15 oz/440 ml if not using wine)
5 fl oz (150 ml) dry white wine
4 oz (100 g) olives (green, black, or kalamata)
2 tablespoons (30 ml) olive oil
Notes: You could use canned chickpeas and lentils if you are short on time.

Place the chickpeas in a bowl, cover with cold water and soak overnight or for about 8 hours. Alternatively, place the chickpeas into a saucepan, cover with cold water and bring to a boil for 10 minutes. Turn off the heat and let them sit for three hours. When you are pulling the other elements of this recipe together you will need to simmer the chickpeas for 20 minutes or until they are tender, regardless of which method you use. In a hurry? You could use a medium-sized can of chickpeas. Add the lentils for the last ten minutes of the cooking time. Both the lentils and chickpeas will have more cooking time when the entire dish cooks further in the oven.

Chop the garlic cloves, set aside. Slice 1/2 to 1 whole lemon. Set aside. Slice the chilies in half, deseed and chop. Set aside. Measure the rice. Rinse well and set aside

Place a small saucepan or frying pan over medium heat and add the coriander and cumin seeds. Toss them around for approximately 3 to 4 minutes until they start to change colour. Transfer them to a pestle and mortar and crush them coarsely.

Season the chicken breasts, legs or thighs. Place 1 tablespoon (15 ml) of olive oil in a saucepan, Dutch oven or flameproof casserole of your choice, over medium high heat. When it's hot, add the chicken and brown on all sides. Remove the chicken and set aside.

While the chicken is browning, slice the peppers in half. Remove the seeds and pith. Slice the halves into large pieces. Slice the onions in pieces about the same size as the peppers.

Heat 1 tablespoon (15 ml) of olive oil in the same saucepan, Dutch oven or flameproof casserole dish as you used for the chicken. When this is hot again, add the onions and peppers and cook them until soft, about five minutes. Turn the heat to medium.

While the peppers and onions are cooking, slice the tops of the cilantro off and set aside. Finely chop the stalks. Add the stalks to the peppers and onions.

If you will not be cooking this in the oven with the same casserole dish you used for the stovetop cooking, transfer the peppers, onions and cilantro stalks to the dish that will be going into the oven now.

Add the garlic, chilies, coriander and cumin, chickpeas and rice. Stir thoroughly.

Squeeze the juice of 1 lemon into a bowl or measuring cup. Pour into the casserole dish with the other ingredients, using a colander to catch the pits.  Add the stock and wine (if using). Stir well. Add the lemon slices and olives (sliced or whole) on top. Place the chicken on top.

Cover with a lid and place in the preheated oven for one hour (or until the rice and chick peas are tender). Remove from oven and add the cilantro leaves on top. Serve.

From the taste traveller

curried rice with celery and almonds

Ingredients:

1 cup brown basmati or brown rice, uncooked

1/2 cup almonds, sliced or chopped, and toasted lightly

1 cup celery, finely diced

2 to 3 tablespoons (30 ml to 45 ml) cilantro, chopped
1/4 cup (50 ml) fresh lemon juice
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) curry powder

3 or 4 garlic cloves, roasted and chopped

salt and pepper to taste

Cook the rice (stovetop or in rice cooker). Set aside. If you want to serve this dish cool allow enough time for the rice to cool down.

Slice the top off of the bulb of garlic (exposing the tips of the garlic cloves), drizzle with a little bit of olive oil and wrap tightly in foil. Place in the oven to roast. Around 30 to 40 minutes at 375⁰ F (190⁰ C)  Let cool and chop.

If you don't have sliced almonds on hand, roughly chop the almonds. Heat a saucepan until warm, add the almonds and gently move them around until they get a little toasted.  Finely chop the celery. Chop the cilantro.  Add the celery, almonds and cilantro to the rice mixture.   Mix the lemon juice, olive oil, curry powder, salt and pepper.  Add the dressing to the rice and other ingredients. Mix well.  Serve warm or cold.

from The Tast Traveller

Eggplant & Sausage Casserole

Eggplant & Sausage Casserole


2 small eggplants, very thinly sliced
1 stale baguette, cut into cubes
4 sausages of your choice, casings removed (I used artichoke and olive chicken sausage)
4 eggs
1/2 cup milk (skim is ok)
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried oregano
2 cups marinara sauce
2 cups mozzarella
1 cup breadcrumbs (homemade preferred*)

Preheat your oven to 350°. Brown the sausage in a skillet, breaking up and large pieces. Toss the browned sausage with bread and place in a greased lasagna pan (mine is 9″ x 13″).

In a medium bowl, whisk together the eggs, milk, salt, pepper and oregano. Drizzle evenly over the sausage and bread mixture.

Add a layer of eggplant over the sausage mixture. Cover with all of the marinara sauce. Add an additional layer of eggplant. Cover the eggplant with mozzarella and breadcrumbs.

Bake for 45 minutes or until the eggplant is tender and the cheese is melted and browned.

Makes about 6 servings (if accompanied by a large green salad).

from bitchin'camero

Baked Chicken & Spinach Pasta

1 lb. pasta (I used whole wheat shells)

4 boneless, skinless chicken breasts (about 2 lbs.), diced

1/4 cup olive oil

8 cloves garlic, minced

1 tsp. salt

5 cups fresh spinach, chopped

1/4 cup white wine

2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.

Hot Crash Potatoes

Ingredients:

14 small potatoes
3 oz butter
orange zest
1 small garlic clove
1 tsp dried parsley
coarse sea salt
black pepper

Directions:
Give your potatoes a seriously good scrub. Transfer them to a pan, add about 2 tbsp salt and pour in enough water to submerge them. Boil the potatoes for about 20 minutes, depending on their size, until tender.

Get yourself about 3 oz of butter.  Wash and grate the orange zest. About 1/4 to 1/2 a tsp.  Grate a small garlic clove, add 1 tsp dried parsley and a huge amount of freshly cracked black pepper to the butter.  Mix it all up and let the flavors mingle for a while.
Preheat your oven to 425F (220C).
Once the potatoes are done, drain them and let them steam dry for a while, 5 minutes or so. Line a baking tray with baking paper—that way you won’t have to put oil or butter underneath them saving you calories—and use a masher to lightly break the potatoes. Be careful not to break them all the way through, just the top half.
Divide the butter over the potatoes and sprinkle them with the coarse sea salt.  Bake the potatoes at 425F (220C) for 20 minutes. Until crispy and brown.  Next one to try are crash hot potatoes with lemon, garlic and sage (or thyme) butter.

Mini Egg Frittatas

Mini Egg Frittatas

Ingredients:

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8-10 eggs, beaten together

2 tbsp chives

salt and pepper to taste

olive oil for drizzling

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together. Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold.

from Whats Gaby Cooking

Cherry Couscous Salad

Cherry Couscous Salad

Adapted from Vegetarian Times

"The original recipe called for cucumber, but I’m not a big fan so I omitted it. Similarly, if there’s an ingredient that you feel is missing or should be added, feel free to customize this salad however you would like.  You can also substitute quinoa or bulgur for the couscous."

Ingredients:
1/4 cup sliced almonds

1 1/2 cups uncooked couscous
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
5 Tbs. olive oil, divided
2 Tbs. fresh lemon juice
2 cloves garlic, minced

Toast the almonds, either in a over the stove at medium heat or in an oven at 350 degrees for 7-10 minutes, or until the almonds have just turned golden brown.

In a saucepan, combine 1½ cups water, 2 tablespoons olive oil and ½ tsp salt and bring to a boil. Remove from heat and add the couscous. Stir well and let stand for 5 minutes. Fluff with a fork and allow to cool. Meanwhile, lay 5 or 6 spinach leaves flat on top of one another on cutting board and slice into strips.

Toss together couscous, almonds, spinach, cherries, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Chill 30 minutes to allow flavors to develop, then dig in.

from A Cozy Kitchen

Butternut Squash Macaroni and Cheese

Recipe by Martha Stewart

1 small butternut squash (about 1 pound) cut in half and roasted

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

1/4 teaspoon of cayenne pepper

1 1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

1 pound elbow macaroni

1 cup of extra-sharp cheddar cheese, finely grated (4 oz.)

4 tablespoons gryuere or Parmesan cheese, finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray

1/2 cup part-skim ricotta cheese

Preheat oven to 375 degrees. Cut the butternut squash in half and put face down on a baking sheet and cook for 30 minutes.  When you take it out of the oven, scoop out the seeds and discard. Then scoop out flesh and set aside.  Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer for about five minutes. Remove from heat. Stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons gruyere.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons gruyere or Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

from The Cozy Kitchen

Rigatoni with Eggplant Puree

Rigatoni with Eggplant Puree

Adapted from Giada De Laurentiis

This recipe in it’s entirety is absolutely delicious, but I’ll confess that I have made it before without the mint or pine nuts and it was still wonderful. If you don’t happen to have either of those on hand don’t sweat it. Also, I never add pasta water or oil to the sauce once it’s in the food processor as the original suggests, because I like a really thick sauce. However, if you want a thinner sauce, either of those ingredients should do the trick.

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
2 cloves garlic, whole
3 tablespoons olive oil
Salt & pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

from A Cozy Kitchen

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Ingredients (pancake batter):

3	large eggs, yolk & whites separated
3/4	cup ricotta
1 3/4	cup flour, sifted
1 1/4	tsp baking powder
3/4	tsp salt
1/4	cup sugar
1	Tbsp vanilla extract
1 1/4	cup buttermilk
1	pint fresh blueberries

1. In a medium bowl, mix flour and baking powder. In a separate bowl, whisk egg yolks and sugar. Add salt, vanilla extract and then milk. Fold flour mixture into the egg mixture just until well incorporated. Fold in ricotta cheese. Do not over mix.
2. In another container, whisk egg whites until stiff peaks form. Fold egg whites into the batter.
3. Heat a large skillet with a little butter and oil. Use a paper towel to evenly coat the bottom of the pan. Once the skillet is hot, ladle about 1/4 cup of batter per pancake. Place 6-8 blueberries on the top side of the pancake. Cook one side for about 2-3 minutes and flip pancake over. Cook for another 2 minutes. Serve immediately with lemon curd and powdered sugar. Makes 6-8 pancakes.

Ingredients (lemon curd):

1/3	cup meyer lemon juice, strained
2	Tbsp lemon zest
5	egg yolks
3/4	cup sugar
1	stick of butter, divided into small pats

1. Fill a small sauce pan 3/4 full of water. Bring to a simmer. Meanwhile, whisk egg yolks and sugar in a large metal bowl until smooth. Add lemon juice and whisk until it turns a lighter yellow color.
2. Once the water has come to a simmer, place the metal bowl on top of the sauce pan without the bottom touching the water. Whisk the egg yolk and lemon mixture until it turns a pale yellow (almost resembling hollandaise sauce). About 7-9 minutes.
3. Remove from heat and whisk in the pats of butter one piece at a time. Transfer lemon curd into an airtight container. Cover and refrigerate for at least 3 hours. Lemon curd will thicken as it sits in the refrigerator. This can be made a day in advance and will keep for up to 2 weeks in your fridge.

from Culinary Musings

Peanut-Butter Ritz Cookies

Tastes like GirlScot TagALogs!
Ingredients:


1 box Ritz crackers
Peanut Butter
1 pkg.Chocolate MeltaWays

Directions:

Spread 1/4 inch peanut butter between 2 Ritz crackers.  Freeze for 30 min.  Melt chocolate.  Cover crackers in chocolate.  Place on wax paper to harden. Decorate with sprinkles, optional.

from Aunt Ginger!

Avalanche Bars

Avalanche Bars

12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies, or "Puffed Rice" if you're buying generic
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9x9 pan (or 8x8 if you prefer thicker bars)
1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.
2. Combine the peanut butter with the melted chips
3. Add the krispies.
4. Let cool approx 15 - 20 minutes stirring every 5 minutes or so to help cool.
5. Add the marshmallows and the mini chocolate chips and stir to combine.
6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
7. Press the remaining chocolate chips into the top for garnish.

When the bars are completely cooled cut into squares and enjoy!

from Cookies and Cups

SPANISH RICE

SPANISH RICE
1 cup rice2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. Add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

Sweet-Sour Dressing

Sweet-Sour Dressing

from Vera

1 ½ TBS. fresh lemon juice

¼ C. tarragon vinegar

1 ½ TBS. Grey Poupon Mustard

2 TBS. sugar

½ tsp. salt

½ tsp. freshly ground black pepper

1 ½ tsp. tarragon leaves

1 C. olive oil

Place all ingredients, except oil, in mixer bowl or blender and mix well.  At low speed, slowly add the oil until dressing thickens.  Put in a jar and shake before using.  If dressing is refrigerated, it will thicken.  Let it return to room temp and shake before using.  Excellent on spinach salad!

Kidney Bean Soup

Kidney Bean Soup with Guacamole Salsa

Serves 6
- 1 pound dried kidney beans or 2 14 ounce cans
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, diced (optional)
- 1 14 ounce can chopped tomatoes
- 1 Tablespoon tomato paste
- 1 Tablespoon cumin
- 1/4 Teaspoon cayenne powder
- 1 Tablespoon paprika
- 1/2 dried oregano
- 4 Cups liquid (water, or stock)
- Salt and pepper

Guacamole Salsa:
- 2 avocados
- 1 small red onion, diced
- 1 green chili, seeded and chopped
- 1 Tablespoon cilantro, chopped
- Juice from 1 lime

Preparing the beans. If using dried beans, lay flat and pick out rocks.  Cover with water and soak overnight.  Drain and rinse.  In large pot, cover with water, bring to boil and then simmer 1-1.5 hours.  Strain.
Starting the Soup. Heat oil in large pan over medium-low.  Add onions and sweat.  Add pepper and garlic.  Cook 2 minutes.  Add all spices.  Stir well.  Next add your beans, chopped tomatoes, and tomato paste.  Let these cook just for a minute or two.
Simmering the Soup. Once your beans are combined, add all your liquid to the pot, stir, and bring it to a simmer. Simmer the soup, covered, for about 30 minutes and then remove it from the heat.
Blend in stand blender or with emersion blender.
After it’s smooth, return it to the heat and let it simmer for another minute or two Season and serve.
Garnish with guacamole and tortilla chips.
From Macheesmo.

Broccoli Slaw

Broccoli Slaw

Ingredients:

2 heads of broccoli, shredded
1/2 c. slivered or crushed almonds, toasted and cooled
1/3 c. dried cranberries

Dressing
1/2 c. yogurt
2 tbsp. mayonnaise
1/4 c. white wine vinegar
1 tbsp. sugar
1 tsp. sriracha (or other hot sauce, adding more of less depending on your taste)
1 shallot, finely chopped

Directions:

1) Whisk together the ingredients for the dressing (yogurt, mayonnaise, vinegar, sugar, hot sauce, and shallot).

2) Toss together the broccoli, almonds, cranberries and dressing making sure the whole thing is well coated.

3) Set in the fridge and wait a few hours before serving to make sure the flavors really meld. This will keep in the fridge for a few days.

From TBD