Moroccan Feast

 Let's travel together to Morocco tonight with a whole meal.

Remember these measurements are approximates, but should get you there. :)

Moraccan Orange Chicken

 Dry ingredients:

  1 tbs cumin

  1 tbs smoked paprika

  1 tbs salt

  1/2 tbs pepper

  1 tsp cardamon

  1 tsp coriander

  1/2 tsp cinnamon

  pinch of red pepper flakes

  zest of 1 orange

  Mix these together and coat chicken liberally, grill chicken till almost done then baste with sauce till done.

 Sauce ingredients:

   Juice of 2 oranges, I used 1 blood orange and 1 naval orange 'cause that's just how I roll :)

   1/3 C orange honey

   Juice of 1/2 lemon

   sprinkling of cinnamon

   2 garlic cloves, minced

Simmer this until ready to baste chicken, brush chicken liberally until done grilling,

pour the rest of the sauce over hot chicken before serving.

Moroccan Oven Potatoes

 Seasoning:

   2 serrano chilies, minced

   2 garlic cloves, minced

   1 tsp corriander

   1 tsp cumin

   1 tbs lemon zest

   Juice of 1 lemon

   1 tbs honey

   2 tbs olive oil

   salt and pepper to taste

   chili paste

Dice some roasting potatoes, toss all over with seasoning, roast. 

Orange-Gingered Carrots and Spinach 

Saute some baby carrots in a generous amount of butter till just browning.

Grate in some fresh ginger till fragrant and add some sauce from above.

Add spinach at end and just wilt down.

If you need dessert, just put some orange honey and cinnamon over sliced peaches and warm through.

You could serve with ice cream, or whipped cream or both! Great for a dinner party with friends~

Yummy Yum Yum- I hope you enjoyed your trip.

Immeasurable??

I have had complaints that I post wonderful sounding recipes, but that
no one tries them because I don't give measurements. Unfortunately, that's not the way
I cook....but to try and help you all out, I will start putting approximate measures
in my recipes, and hints, to help you judge how to tell what that measurement is.

Like my hint for spicing (untill it is aromatic), I know they are all relative, but
so are taste buds. Some people will like more chili powder, where others will like
more garlic, and your nose is the best thing to tell you, as it is directly connected
to both your tastebuds and your brain. Many people watching me cook are astonished
by how much spice (and herbs) I actually "dump" into my food, so the estimnated
measurements may surprise you. I do this because I use little to no salt (which is a flavor
enhancer)....so if you're a big salt fan, tone down the spicing in my recipes!

Look forward to some new posts in a couple of days. I've had some really good
and healthful meals lately!
:)

Blueberry BBQ sauce

I am trying to eat better. I always try to do so, but then I find that
I am lacking time to cook, or my FMS and arthritis pain is too great, and I
start eating lots of take-out. I always look for new flavors and ways
to add healthy foods into my diet; and now, more than ever, I want to
eat more nutritionally sound for health reasons. I am learning to listen to
what my body craves (not just sugary pastries and chocolate!).

So here is a BBQ sauce that you can use on anything and will give you the great benefits of antioxidents.

I used a pint of fresh blueberries. I added approximately
1 giant tbs of tomato paste, 1 1/2 -2 tbs of molasses, cumin,
chili powder, 2 cloves of minced garlic, 1/2 minced small red onion,  4 jalapenos (this was very hot, so reduce the peppers
if you need to), a small amount of oregano, salt, pepper and lemon zest.

In light olive oil, I sauted the onion, garlic and peppers till it started to get soft.
Then I added my blueberries. Once that was simmering away, I added all other ingredients,
except the lemon zest. Just before brushing my meat I added the zest.

This was enough for 6 pork chops, so make more or less as needed.
Yummy Yum Yum!

**My tip for the right amount of spices is to use generously, but add slowly until
each is fragrant but not overpowering.

Chicken Salad Stuffed Tomatoes

 

Buy a rotisserie chicken and shred it up. Unless, of course, you want to

roast your own chicken to flavor it how you want. Then add what you want; I added

chopped celery, red onion, white raisins, some thyme and parsley, S&P and a touch of

cayenne pepper.

 

I made a dressing of mayo, orange zest and juice, S&P and a splash of

white wine vinegar.

 

I let that chill while I prepared the tomatoes.

I cut the top of and cored the tomatoes, then I took a scoop and took out

all the seeds and a small amount of flesh; leaving plenty to eat with our salad.

Turn the tomaotes over on paper towels for a bit to drain out before stuffing.

 

Serve with a lemon rice salad and have cinnamon peaches for dessert!

Yummy!!!

This is not my recipe, but it's so good and simple, I thought I'd pass it along!

© Tina Rupp

Ice Cream Bonbons

CONTRIBUTED BY KENDRA BAKER

• TOTAL TIME: 30 MIN PLUS FREEZING
• SERVINGS: MAKES ABOUT 18 BONBONS

• FAST
• MAKE-AHEAD

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top.

  More Frozen Desserts

RELATED RECIPES

Make-Ahead Desserts

Sweet and Salty Desserts

1. 10 ounces extra-dark chocolate, finely chopped
2. 2 ounces good-quality white chocolate from a bar, chopped
3. 1 cup finely crushed chocolate wafer cookies
4. 1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
5. Flaky sea salt, for sprinkling

1. In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together. Scrape into a smaller bowl and let cool slightly.
2. Put the crushed cookies on a small plate. Line 2 baking sheets with wax paper and place one in the freezer. Fill a cup with ice water.
3. Working very quickly, scoop a 1-tablespoon-size scoop of ice cream, packing it tightly. Transfer it to the melted chocolate. Using a skewer, poke the rounded top of the ice cream and coat the ball in the chocolate. Lift the bonbon, allowing the excess chocolate to drip into the bowl. Dip the bottom of the bonbon in the cookie crumbs and set on the baking sheet. Sprinkle salt on top. Let stand for 10 seconds, then transfer the bonbon to the baking sheet in the freezer. Repeat to form the remaining bonbons; dip the ice cream scoop in the ice water between scoops. Freeze the bonbons until firm, 30 minutes, then serve.

• FROM ICE CREAM DESSERT SHORTCUTS
• PUBLISHED JUNE 2011

Cuke & Tomato Salad

Rough chop cucumbers and tomatoes (any color you like).

Add plenty of salt, lemon zest, and dress with lemon juice.

Yummo!

Sambal Meatballs and Rice

Feeling like I should make something different, and having many items
at home that I needed to use up, I decided on this Indian dish. I made it very spicey.
Of course, you can always tone down the spice if you need to. I also served
it with a side of cucumber and tomato salad to tone down the heat of the main
dish.

First, I started with the Sambal. I had many serano chilies, jalapenos, and habeneros. And though I would have
loved to have my seranos be red to give the
sauce a great color, I was happy with the flavor
of the green ones.





I used 6 serano chilies and one large habenaro; minced them up very fine.
I minced up 2 med shallots, very fine. One clove of garlic, minced very fine.
I mixed these together and added some tamarind paste, chili powder, tumeric
and a touch of cardamom, cinnamon and cumin. Then I sauted all of that in a bit
of olive oil. After a minute or two, I added lemon zest and the juice of half a lemon.
Then I set aside.

Next, I made my meatballs. I used a mixture of venison and beef, but you can
use whatever you like. I sauted some minced sweet onion, jalapenos and seranos,
and garlic, then added it to the meat. I also added corriander, cumin, brown sugar,
soy sauce and the juice of the other half of the lemon with some zest. I mixed in
one beaten egg and blended it all together. It was a very wet mixture, so I added
some plain bread crumbs, but you may not need to. You could also add cheese
to them as I think that would be yummy! I formed all my meatballs and fried them
in a good non-stick pan with a touch of olive oil.

I aslo made some white rice, using chicken broth instead of water, salting it well.

To serve, I just put the meatballs on the rice, with the sambal on the side. As I ate it,
I mixed the sambal into my rice, which was wonderful. I probably would have been
happier with a brown rice, but I didn't have any.

All in all, it was a wonderful meal!
See the salad recipe in the next post-

Sweet & Sour Chicken

I tried to call Mark before going to the store, but he left his cell in the truck. I had an idea

that he did not like sweet & sour, but thought, "well, I can't reach him, sooo...".

However, I did not make this like a typical Sweet & Sour dish with breaded meat

and lots of sauce, and Mark liked it, so I will keep it in mind for future meals.

First, I cubed some chicken breast and marinated it in Soy Sauce, Rice Vinegar,

Lime juice and Zest, Basil, Chile Paste and Ginger.

Second, I rough cut all my Peppers, Onion and Pineapple. I used one each of red, yellow

and green pepper.

Third,  I made my sweet and sour sauce with Soy sauce, Honey, Rice Wine Vinegar and

a touch of Tomato Paste.

Fourth, I made my Jasmine Rice. I sauted some Green Onion, Red Pepper, Carrots and Garlic

in a little Olive Oil. Toasted off my rice for a minute, then added Veggie Broth. Brought it to a boil, then covered to simmer till done.

Fifth, I fired up my substitue wok. I don't have a wok, so I used a large saute pan.

I added Olive Oil and browned my chicken quickly, on high heat; being careful just

to brown it, not cook it all the way through. Added the Peppers and cooked them

till they started to get soft. Added the Onion and cooked till just softening. Then

added the Pineapple and Sauce. Cooked till just warmed through.

Since Mark expressed his opinion that normal swwet & sour is drowned in sauce, I

used very little, just enough to coat the meat and veggies (and pineapple).

I served that over our lovely, fragrant Jasmine Rice. It was very yummy and not much

was left for lunch. I guess Mark is fine with my version of this chinese carryout staple.

I hope you all will enjoy it, too

Mediterranean Meatball Alfredo

I was feeling like I needed chicken done some way different, so here is what I came
up with. I took ground chicken and mixed in 2 italian sausages, feta cheese, chopped
sundried tomatoes, chopped baby spinach, chopped oregano, minced garlic, onion
powder, plenty of salt and pepper.  I then rolled up little meatballs and broiled
them until golden brown. (use fresh spinach for the best results)

I made an alfredo sauce a little lighter by making it with whole milk ricotta, sour
cream and grated parmesan, using the pasta water to thin it out. Toss your fettucini
in your sacue and top with your meatballs! Serve with a garden salad, and fruit
for dessert and you have a decadent meal.

Buon Apetito!

Thai Stirfry with Basil-Cilantro Rice

I was in the mood for hot, spicy asian flavors last night, so
here is what I came up with. It must have been delicious, because Mark
has eaten it all before I got up this morning!

I marrinated some thin sliced steak in olive oil, lime juice
and zest, minced garlic, chinese 5 spice, soy sauce, basil, cilantro and
chili paste.

I sauted some minced carrot, red pepper and green onion in some olive oil.
Then I added some jasmine rice and toasted it up with a bit
of chinese 5 spice before adding vegetable broth.
I let that cook while I stir-fried my meat.

I stir-fried, on high heat in some olive oil, red pepper, serrano chilies,
green onion and carrot (all cut in match stick size) for a couple of
minutes, then added my marinated beef with all the sauce. Fried
that up quickly until the meat was just done.

I stirred into the rice some cilantro and basil just before serving,
then topped with my stir-fry. Mmm Mmm Mmm....
very yummy and very spicy. It brought on a hot flash!
I enjoyed mine with a traditional mead.

Mediterranean Stuffed Chicken Breast

Mix some Feta cheese with chopped basil, parsley,

oregano, sundried tomatoes and black olives.         

Stuff your breasts with a slice of sandwich pepperoni and

the feta mixture, then cook how you like.

I baked these, but they would be terrific on the grill.

Of course, you can add any thing you want to the stuffing.

Since I was having a mediterranean night, I stayed with

those flavors, but I was not thrilled with it. Perhaps goat

cheese would have been better, or a different deli meat...

Whatever your desire, make it, taste it and see if you like it!

That's what cooking should be about.



Margherita Salad

This goes without saying, but here's the "recipe" anyway.
I served this with my lemon orzo and a mediterranean
stuffed chicken breast. The whole meal was good, but
I need to work on the chicken before it is terrific.

Red leaf lettuce, torn into bite sized pieces.
Rough chopped basil.
Sliced grape tomaotes.
Quartered bocconcini (small mozarella balls).
Diced red onion.

I dressed it with a dash of white wine vinegar, a shake or
two of balsamic vinegar and a touch of olive oil.

Lemon Orzo

I made a mediterranean meal last nght and this was
just one delicious component.

First, I sauted some onion, garlic and lemon zest in
some good olive oil. Next, I added the orzo and sauted
it lightly. Then, I added lemon juice and enough
chicken stock to cover the orzo, brought it to a boil,
covered it, then set it aside to absorb all the liquid.

Just before serving, I added chopped parsley, oregano
and peppadew peppers. Grate a little parm on top
and you have a wonderful dish!

You could make this vegetarian with veggie stock
if you want-

Spinach and Tomato

Saute some chopped onion in some extra light olive oil. Add a can of chopped tomato, garam marsala salt and some nutmeg. Mix well, then wilt in your spinach. This is a lovely side dish and can be made with any spice flavor to compliment your meal.

Indian Veggie Rice

Saute some onion and garlic in oil until soft. Add your basmati rice and toast up a little. Add your chicken stock, bring to a boil, then reduce the heat to simmer. While that is simmering, saute some chopped carrot until almost soft. Add some chili paste and stir. Then add some garam marsala, some ground cloves and some salt. Mix thoroughly then add the finished rice. You are now frying the rice. Mix well with the spiced carrots, then add some baby peas and green onion. Stir and serve! Yum Yum!

Indian BBQ Chicken I was lazy and did not go to Wegmans where I knew I would find some Tamarind Puree, so I improvised, but it was still very good. I mixed tomatoe paste with minced garlic, grated ginger, white vinegar, molasses, grainy mustard, chili paste, S&P and garam masala, to this I added my substitute orange marmalade (instead of tamarind). I then pan seared my chicken breast in a grill pan, smeared it with my pasty mixture and baked it off in the oven. You could also grill your chicken over wood, gas or charcoal and coat to your hearts content. Be sure to make it as spicy as you want with the chili paste. I served this with a veggie rice and a spinach dish I am sure you will love also.

Pork BBQ and Slaw

So I made a pork BBQ, more on the vinegar side than the
tomato side. And I had to add some slaw, though most slaws
I cannot eat because of the raw carrots (allergy) and because I
don't really like them. However, Mark has been having a craving,
soooo, I broke down.

I used pork tenderloin because the shoulder had too much fat, and
I didn't have time to do that right, and the pork roasts were too small.
So I browned up my tenderloins in olive oil, then added all my spice....
cumin, chili powder, oregano, garlic, S&P, more chili powder, some
cayenne, smoked paprika and some onion powder. I got all that nice
and toasty then added some molasses and tomato paste and put the
lid on for a bit. I cut up some onions and bell peppers and tossed
them in, then stuck then lid back on. Turned the heat down and let
it all simmer a bit while I made the slaw. After that, I added some
brown sugar, apple cider vinegar, a touch of BBQ sauce, a touch of
worchetershire sauce and some red pepper flakes that I ground up from
our hot pepper plants. Then I put the lid back on and let it simmer away
for a couple of hours.

When it was ready, we had it on nice soft rolls, toasted in the oven.
It wasn't bad for a vinegar suace, and I did put a little tomato in it
anyway. Yum Yum!

I'm sure you can add whatever you like to make the recipe sing for you-
Now on to the Slaw-

I put apple cider vinegar in the bottom of a large bowl. Dissolved some
brown sugar in it, whisked in some course brown mustard, S&P, parsley,
celery seed and dill weed. I set that aside to let it get yummy.
I julienned a red pepper and a jicama, thinly sliced some onion and
purple cabbage. Tossed all the veggies in the vinegar mix, touched it with
a small spoon of mayo, mixed it up and set it in the fridge till
the BBQ was done. I Loved It!!
(hear me singing, see me spread my arms to the sky)

It was the perfect accompaniment to the spicy BBQ. I even had seconds.

I hope you all enjoy! Remember, I'd love to post your dishes, changes to
my recipes or something totally new! Happy Eating-

Asparagus Quiche and Sprin Soup

I play a facebook game called Cafe World, and I recently
decided to try some of the dishes that are in the game's
cookbook...so here is my attempt at Asparagus Quiche (I added
the soup because quiche didn't seem like a well rounded meal).

First I prepared my pie crust.....by taking it out of the FREEZER!

I cooked some bacon till crisp, then removed it from the pan to drain
while I sauted some thin sliced sweet onion in the bacon fat.

Meanwhile, in a small steamer, I steamed a bunch of thin asparagus
cut into 1" diagonal pieces until bright green.

Then I mixed the crumbled bacon, sauted onion with the asparagus and
put it in the pie shell. I sprinkled a good bit of cheddar and swiss
cheese over all, beat 4 eggs with some s&p and nutmeg, and poured it
over the top.

I baked this in a 350 oven while I made my soup.

I peeled and trimmed some baby carrots, baby white mushrooms
and some green onion. I sauted the carrots till tender then added
the mushroom with some veggie broth and brought to a boil.
Then I reduced the heat to simmer. When the quiche was done, I added the
green onion slices and some baby spinach to the soup to wilt.

Viola! Dinner is served!
Adding a bit of Sauv Blanc to finish off the carrots would make
a lovely addition to the soup, but alas, I had none.
Of course, you can add any baby veggies to your soup; whatever looks
good, whatever is in your garden, whatever you like. A simple meal
chock full of healthy goodness-

PS- Be generous with salt and pepper in these dishes, but taste
along the way so you don't overdo.

Alicia and Helen's Veggie Casserole

My niece has an on and off relationship with meat.
At her off times, she has started cooking some dinners.
Here is one that she and her friend made one evening.

Saute 1 medium onion and 3 serano chilis, chopped, in some
olive oil. Add 1 cup of brown rice and saute till lightly toasted.
Add 2 cups of veggie stock and cook till just tender.

When the rice is done combine it with 2 cups shredded pepper jack cheese,
1/2 cup plain yogurt, 1/2 cup milk, 1 cup of your favorite salsa, 1/4 cup
minced fresh cilantro, 1/3 tsp chili powder, s&p.

Put all of this in a 1 1/2 quart prepared casserole dish, sprinkle
the top with a little more cheese and bake at 350 for 35 min or so.

To make this vegan, use soy based dairies.
to lower the fat, use fat free or low fat dairies.
To make hotter, add more chilis and hot salsa.
To make it cheesier, add more....well you know- mixing different
cheeses to give it a deeper cheesey goodness.

Have fun and enjoy. :)
Thanks Alicia!

Super Bowl Poppers

Of course, I didn't get to eat these lovelies,
but Mark took them to his boys night.

I chopped onions, peppers and hot peppers and garlic finely.
Then sauted them in a hot pan, Added ground beef, cumin, pepper,
oregano, chili powder and parsley...be generous with the seasonings.

I browned all that up, then added some cooked rice and tomato
paste. When that was well blended, I squirted in the juice of
one lime, turned off the heat and melted in some monteray jack,
cheddar and cream cheese.

Mark had cut a blend of sweet and hot peppers in half. Use the
peppers that are the size of jalapenos, and don't forget the
jalapenos themselves! Stuff with the filling and bake off in a
400 oven for 15 minutes.

Then sit back and enjoy! You can cool them off with a ranch dip
if you'd like.

Happy Football!

Cheesey Ham and Potatoes with Beans

My hubby has been asking me for years to make something
he remembers fondly from childhood. For lack of a better name
I am calling it Cheesey Ham and Potatoes with Beans, and as
the name implies, it is cheese, ham, potatoes and green beans.

Use your casserole dish and have at least an hour or more cooking
time. You start out slicing the potatoes (I actually cubed them
tonight). Layer them in a buttered casserole dish with sliced
yellow onion,cubed ham and blanched green beans. Make sure you
use plenty of pepper to season, but leave out the salt.

Then make your cheese sauce with roux and milk, a little
worchestershire and lots of shredded cheese.

Put it in a 400 or 425 oven and let it go to town.

Mark said it wasn't the same as his mom's because she used a whole
block of velveta....but I just couldn't bring myself to do that.

Grilled COP Salad with Stilton Steak and Cherry Dressing

I am in a book club. Not just any book club, a club where we
also try to cook a meal centered around the book we just read.

My sister and I are making up some club cookbooks for our group.
We thought that after 2 years of cooking we should immortalize
ourselves and our friends in this way. So Mary came over last night
to work on that project and I made this salad for us.

First I made the dressing. I put a large spoonful of black cherry
jam in a jar and added some cider vinegar, oregano, pepper, dijon
mustard and honey, then shook it up real well, till the jam dissolved.
Then I added some good EVOO and shook it up again. I set that aside so
the flavors could meld.

I then grilled some red onions, pineapple and halved black cherries
till they were nice and flavorful. I also grilled some pepper
seasoned beef fillets to medium, then let some stilton cheese melt
down on the top.

I filled two plates with washed salad greens, chopped yellow peppers
and halved cherry tomatoes. I scattered the grilled cherries, onion
and pineapple over top, sliced the steak and fanned that on top, then
dressed it up.

It was delicious!! Worthy of our new cookbook, but does not fit the criteria.
So I am passing it on to you all to eat and enjoy! Serve it with a nice
Cab Sauv.

National Spaghetti Day!

In honor of the day, I made a sweet and spicy
noodle dish with chicken and broccoli.

I saw a similar recipe online and thought it sounded good, so
I cooked some fettucelle noodles (I prefer chinese noodles, but not
Mark) and tossed them together with sauted chicken,
broccoli florettes, sesame seeds, red chili flakes
(which is our own blend of hot chilies, dried and ground),
and water chestnuts.

I coated them with a wonderful sauce made from
minced garlic, Olive oil, a touch of sesame oil, rice wine vinegar,
raw sugar, soy sauce and chili paste.

Yummy, spicy, goodness to keep you warm on the frigid January day.

Peppered Pork Tenderloin

Marinade 1-2 pork tenderloins in some teriyaki sauce.
When it is ready, take out and lightly pat dry. Prepare a
blend of pepper; black, white, green and pick, add a pinch
of cayenne. Crush or gring in a peppermill to a coarse
grain and coat the tenderloin all over with it.

Roast in a 425 oven untill you reach the desired doneness.
Serve with a rice pilaf and some lemon peppered green beans.
Simple, but oh so tasty.

Jerk Chicken Salad

This is a nice light, yet spicy meal that will satisfy
your after-the-holidays appetite, but still get you back on
track of eating well.

Have a mix of salad greens, whatever is your fav.
Slice some heirloom cherry tomatoes and some cucumbers.
Chop up some mango and pineapple. Toss it all together.
Add some jerk chicken on top. (You may use leftover or
take a shortcut and season and marinade some precooked
chicken)

Top with a lime dressing.
Mix the juice of one lime, some good olive oil,
a little honey and some jerk seasoning. Salt to taste.

Feel free to add any other fruits or veggies that you like-
Have fun with it and know that it is healthy!