Charmoula, a Moroccan marinade of paprika, cumin, cilantro and garlic, is a classic seasoning for fish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish in which these highly aromatic stews are prepared and served.
Spices:
◦ quarter teaspoon black pepper
◦ quarter teaspoon ground ginger
◦ pinch of saffron
◦ one teaspoon cumin (optional)
◦ one teaspoon turmeric (optional)
◦ one stick of cinnamon or a few pinches of ground cinnamon (optional)
◦ one teaspoon coriander (optional)
Sunday, January 16, 2011
MOROCCAN CHICKEN TAGINE
1 whole large chicken, cut into 8 pieces
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon saffron
2 tablespoons sea salt
2 onions, chopped
5 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 cup green olives, pitted
3 small preserved lemons, pulp removed (you can find them in specialty stores; if you don’t have any substitute 2 tablespoons lemon juice)
Rinse and dry chicken and place onto a clean plate.
For the marinade: In a large bowl, mix three tablespoons olive oil, the coriander, cinnamon, saffron, salt, half the onions, garlic, cumin, ginger, paprika, and turmeric. Mix thoroughly, crush the garlic with your fingers, and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
To cook, heat the tagine base on medium heat and add 2 tablespoons of olive oil. Drop in the chicken and pour excess marinade juices over the top. Add the remaining onions, olives, and chopped preserved lemons. Place the lid on the base, bring to a boil, and immediately reduce to a simmer.
Simmer on low for 50 minutes to 1 hour. (While chicken is cooking excess juices will bubble up and pool around the edges of the tagine; just carefully ladle the juice out into a bowl. After the chicken is cooked transfer the bowl of juices to a saucepan and cook on high, reducing the liquid for about 5 minutes -- essentially making a gravy -- and serve on top of the chicken.)
Serves 4-6
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon saffron
2 tablespoons sea salt
2 onions, chopped
5 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 cup green olives, pitted
3 small preserved lemons, pulp removed (you can find them in specialty stores; if you don’t have any substitute 2 tablespoons lemon juice)
Rinse and dry chicken and place onto a clean plate.
For the marinade: In a large bowl, mix three tablespoons olive oil, the coriander, cinnamon, saffron, salt, half the onions, garlic, cumin, ginger, paprika, and turmeric. Mix thoroughly, crush the garlic with your fingers, and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
To cook, heat the tagine base on medium heat and add 2 tablespoons of olive oil. Drop in the chicken and pour excess marinade juices over the top. Add the remaining onions, olives, and chopped preserved lemons. Place the lid on the base, bring to a boil, and immediately reduce to a simmer.
Simmer on low for 50 minutes to 1 hour. (While chicken is cooking excess juices will bubble up and pool around the edges of the tagine; just carefully ladle the juice out into a bowl. After the chicken is cooked transfer the bowl of juices to a saucepan and cook on high, reducing the liquid for about 5 minutes -- essentially making a gravy -- and serve on top of the chicken.)
Serves 4-6
Holiday Pretzel Rings
• 1 bag of pretzel rings (typically labeled Holiday Rings, hard to find but available in season)
• 1 package Hershey’s Kisses (any variety of Kisses or Hugs, I've also used Rolo's with pecan on top)
• 1 package M&M’s (holiday M&M’s—light green, dark green and red—work nicely at Christmastime)
• red and green sugar crystals (optional)
Assembly
Using a lined cookie sheet or jelly roll pan (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275 degrees F, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with red and green sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.
While you can leave these Holiday Rings at room temperature to serve, I prefer to store mine in the fridge and take them out as needed.
This recipe will allow you to make as many Holiday Rings as you need or desire. Be sure to make plenty though—they are addictive and tend to disappear in a hurry when serving holiday guests!
Enjoy!
• 1 package Hershey’s Kisses (any variety of Kisses or Hugs, I've also used Rolo's with pecan on top)
• 1 package M&M’s (holiday M&M’s—light green, dark green and red—work nicely at Christmastime)
• red and green sugar crystals (optional)
Assembly
Using a lined cookie sheet or jelly roll pan (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275 degrees F, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with red and green sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.
While you can leave these Holiday Rings at room temperature to serve, I prefer to store mine in the fridge and take them out as needed.
This recipe will allow you to make as many Holiday Rings as you need or desire. Be sure to make plenty though—they are addictive and tend to disappear in a hurry when serving holiday guests!
Enjoy!
Mini Cherry Cheesecakes
3 (8 oz.) pkgs. cream cheese
1 c. sour cream
1 c. sugar
3 eggs
1 tbsp. lemon juice
2 tsp. vanilla
1 box vanilla wafers
1 can cherry pie filling
Beat all ingredients, except vanilla wafers and cherry topping, until fluffy. Drop 1 vanilla wafer into paper baking cup which is placed in a cupcake pan. Top wafer with cream cheese filling until 3/4 filled. Repeat process until all filling is used.
Bake at 350°F degrees for 15 minutes. Top with prepared pie filling, any flavor pie filling can be used.
Yield: 96 mini cheesecakes.
1 c. sour cream
1 c. sugar
3 eggs
1 tbsp. lemon juice
2 tsp. vanilla
1 box vanilla wafers
1 can cherry pie filling
Beat all ingredients, except vanilla wafers and cherry topping, until fluffy. Drop 1 vanilla wafer into paper baking cup which is placed in a cupcake pan. Top wafer with cream cheese filling until 3/4 filled. Repeat process until all filling is used.
Bake at 350°F degrees for 15 minutes. Top with prepared pie filling, any flavor pie filling can be used.
Yield: 96 mini cheesecakes.
Thursday, January 6, 2011
Chicken and Wild Rice Soup
2 cups cooked wild rice or 1 pouch Uncle Ben’s Whole Grain Medley
2 Tbs EVOO, 1 Tbs Butter (for flavor)
1 medium onion, finely chopped
1 clove of garlic finely diced
2 carrots, peeled & diced
2 stalks celery, diced
4 tablespoons all purpose flour
4 cups chicken stock
1 cup low fat milk
1 cup fat free half and half
2 cups diced, cooked chicken
1/2 teaspoon dried rosemary crushed
salt and pepper to taste
Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.
In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy).
Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.
2 Tbs EVOO, 1 Tbs Butter (for flavor)
1 medium onion, finely chopped
1 clove of garlic finely diced
2 carrots, peeled & diced
2 stalks celery, diced
4 tablespoons all purpose flour
4 cups chicken stock
1 cup low fat milk
1 cup fat free half and half
2 cups diced, cooked chicken
1/2 teaspoon dried rosemary crushed
salt and pepper to taste
Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.
In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy).
Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.
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