Ingredients*
1/2 onion diced 3 ways extra fine
2 cloves garlic
1 tablespoon diced green bell or long pepper (just a hint)
½ tablespoon red hot pepper cut in to tiny bits using kitchen scissors (again, just a hint, this is not a hot sauce)
1/2 tablespoon lemon zest and tiny bit of juice
2 tablespoons butter
1/4 cup cream of mushroom soup or the mix+ h2o
4 teaspoon salt
3 pinches pepper
*as always an approximation of measurements
Method
Dice onion and garlic as demonstrated in video. Let simmer in butter until soft.
Add peppers and lemons. Add more butter and/or water when necessary.
Add mushroom soup. Add salt and pepper to taste Let sauce thicken. It sauce becomes too thick add more water and or butter.
Recommended with poultry, eggs, and seafood
*Variation: add white wine
Monday, November 23, 2009
Dinner Saturday October 17th
Ingredients:
Chicken breast
Butter
Crème fraiche
1 long green pepper
2 carrots, grated
1 potato, steamed/boiled and sliced
5 or so cherry tomatoes quartered
2 cups slice mushrooms
¼ vidalia onion diced
2 green onions cut finely with kitchen scissors
½ a hot green pepper (not too hot, add more according to preference)
1 small fresh ginger root peeled and chopped finely
2 garlic cloves diced
1 chicken bullion cube
2 teaspoons turmeric
1 teaspoon cumin
1 tablespoon curry (turmeric, coriander, cumin, ginger, pepper, mustard, onion, allspice, fenugreek, nutmeg, garlic, hot chili, cloves)
1 handful of white raisons
pinch salt
pinch pepper
pinch ground red hot pepper
Vermicelli or rice
Method:
In a frying pan, melt butter; add onions, garlic, and ginger. Let simmer a few minutes, add green peppers and carrots, bullion, turmeric, cumin, S & P, let cook on low heat until veggies become softened, add some water if mixture appears dry. Meanwhile, steam a potato until quite soft and add cherry tomatoes.
In a separate pan, melt butter, add raisons and curry. Cook chicken in this pan.
Slice potatoes and mix in with veggies.
When chicken is cooked, add crème fraîche and simmer on low heat.
Boil water for vermicelli.
Serve chicken and curry crème on top of vermicelli with veggies on the side.
Some nice milky masala tea afterwards makes a sweet finish.
Chicken breast
Butter
Crème fraiche
1 long green pepper
2 carrots, grated
1 potato, steamed/boiled and sliced
5 or so cherry tomatoes quartered
2 cups slice mushrooms
¼ vidalia onion diced
2 green onions cut finely with kitchen scissors
½ a hot green pepper (not too hot, add more according to preference)
1 small fresh ginger root peeled and chopped finely
2 garlic cloves diced
1 chicken bullion cube
2 teaspoons turmeric
1 teaspoon cumin
1 tablespoon curry (turmeric, coriander, cumin, ginger, pepper, mustard, onion, allspice, fenugreek, nutmeg, garlic, hot chili, cloves)
1 handful of white raisons
pinch salt
pinch pepper
pinch ground red hot pepper
Vermicelli or rice
Method:
In a frying pan, melt butter; add onions, garlic, and ginger. Let simmer a few minutes, add green peppers and carrots, bullion, turmeric, cumin, S & P, let cook on low heat until veggies become softened, add some water if mixture appears dry. Meanwhile, steam a potato until quite soft and add cherry tomatoes.
In a separate pan, melt butter, add raisons and curry. Cook chicken in this pan.
Slice potatoes and mix in with veggies.
When chicken is cooked, add crème fraîche and simmer on low heat.
Boil water for vermicelli.
Serve chicken and curry crème on top of vermicelli with veggies on the side.
Some nice milky masala tea afterwards makes a sweet finish.
Thursday, October 15, 2009
Lentil-y Lunch
Ingredients:
1 large chicken breast
1 can lentils prepared and salted
½ onion, finely chopped
1 teaspoon ginger
2 carrots, diced
a few cherry tomatoes sliced in half
1 tablespoon butter
2 cloves garlic, chopped
tablespoon cumin
3 leafy sprigs of cilantro, cut finely (use kitchen-herb sissors)
pinch pepper
pinch ground hot red pepper
1 cup water
Method:
Let ingredients slow-cook on low heat for about an hour.
1 large chicken breast
1 can lentils prepared and salted
½ onion, finely chopped
1 teaspoon ginger
2 carrots, diced
a few cherry tomatoes sliced in half
1 tablespoon butter
2 cloves garlic, chopped
tablespoon cumin
3 leafy sprigs of cilantro, cut finely (use kitchen-herb sissors)
pinch pepper
pinch ground hot red pepper
1 cup water
Method:
Let ingredients slow-cook on low heat for about an hour.
White Chili
This is the first dish that I made in my new home, a small, one room apartment in Rabat, Morocco, that wasn’t eggs. I shared it with a friend, who told me he was sorry he couldn’t eat more. I hope you have a similar reaction.
Prep time: about 45 minutes
Ingredients:
1 large chicken breast
1 can white beans (“haricots blancs”) prepared and salted
½ onion, finely chopped
1 chicken bullion cube
2 carrots, diced
½ cup chopped cherry tomatoes
1 tablespoon butter
2 cloves garlic, chopped
tablespoon cumin
½ a hot green pepper, diced (more or less to taste)
small handful cilantro, cut finely (use kitchen-herb sissors)
pinch pepper
water
milk
Method:
In a pot, let ½ cup water, chicken bullion, carrots, and onions simmer.
Meanwhile, melt butter in a frying pan and add garlic. Chop up chicken and sauté in garlic butter. Add cherry tomatoes and let simmer for 5-10 minutes
Add white beans, cumin, and hot green pepper to main pot with veggies. Stir and simmer.
Add contents of frying pan to main pot. Stir and add ciltantro. Let simmer a few minutes, add between 1 and ½ cup milk and let simmer on low heat for 10 minutes
Prep time: about 45 minutes
Ingredients:
1 large chicken breast
1 can white beans (“haricots blancs”) prepared and salted
½ onion, finely chopped
1 chicken bullion cube
2 carrots, diced
½ cup chopped cherry tomatoes
1 tablespoon butter
2 cloves garlic, chopped
tablespoon cumin
½ a hot green pepper, diced (more or less to taste)
small handful cilantro, cut finely (use kitchen-herb sissors)
pinch pepper
water
milk
Method:
In a pot, let ½ cup water, chicken bullion, carrots, and onions simmer.
Meanwhile, melt butter in a frying pan and add garlic. Chop up chicken and sauté in garlic butter. Add cherry tomatoes and let simmer for 5-10 minutes
Add white beans, cumin, and hot green pepper to main pot with veggies. Stir and simmer.
Add contents of frying pan to main pot. Stir and add ciltantro. Let simmer a few minutes, add between 1 and ½ cup milk and let simmer on low heat for 10 minutes
Super easy but delicious (Moroccan) eggs- dinner
I made this for many consecutive meals during my first week in my new apartment in Morocco. It’s cheap, tastes good and it’s fairly easy and quick to make. Later I found out that making eggs and tomatoes is a very common dish Moroccan women make when they don’t feel like cooking. What a coincidence.
Ingredients:
1 cup whole canned tomatoes
2 eggs
2 tablespoons olive oil
1 clove fresh garlic, diced
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cumin
salt and pepper to taste
Method:
In a frying pan let tomatoes, olive oil, garlic, and spices simmer for about 5 minutes. Add eggs and let cook on med-low heat until they cook they way you like them.
Eat with your hands, sopping up sauce and eggs with fresh bread.
Ingredients:
1 cup whole canned tomatoes
2 eggs
2 tablespoons olive oil
1 clove fresh garlic, diced
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cumin
salt and pepper to taste
Method:
In a frying pan let tomatoes, olive oil, garlic, and spices simmer for about 5 minutes. Add eggs and let cook on med-low heat until they cook they way you like them.
Eat with your hands, sopping up sauce and eggs with fresh bread.
Mango-Scallion Sauce
Ingredients:
Chopped mangos and mango juice
Chopped scallions
Fresh lime juice
Salt and pepper
Mexican hot sauce (Valentina, Chulula) to taste
Method
Simmer ingredients in a pot until scallions soften and juice thickens.
Add to grilled shrimp and chicken.
Dawn and Michael’s 30th Anniversary Trifle
Similar to Leah’s potluck surprise with some variation.
Ingredients:
Juice from ½ a lime
Powdered sugar
Vanilla
Ladyfingers
Strawberries
Juice from strawberries
French Brandy
White chocolate
Dark chocolate
milk
Ingredients:
Juice from ½ a lime
Powdered sugar
Vanilla
Ladyfingers
Strawberries
Juice from strawberries
French Brandy
White chocolate
Dark chocolate
milk
Method:
In trifle pan, put lime juice, dusting of powdered sugar and a spritz of vanilla. Place 1 layer of ladyfingers. Than add on layer of strawberries. On top strawberries place another layer of ladyfingers and sprinkle some French brandy and strawberry juice.
In a Pyrex microwaveable pour-spout measuring cup, melt white chocolate, dark chocolate and some milk in the microwave. Pour melted mixture on top of the trifle, covering it. Chill in fridge for at least 1 hour before serving.
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