December 15th, 2006 by alice
Tags: Chicken, Moroccan, Olives
INGREDIENTS
- 1wholechicken, cut into pieces
- 1teaspoonground cinnamon
- 1teaspoonground ginger
- 1/2teaspoonturmeric
- 1teaspoonsweet paprika
- 1/4cupolive oil
- 2onions, chopped
- 1red pepper, chopped
- 1/4cupcilantro, chopped
- 1 1/2cupschicken broth
- 4slicespreserved lemons
- 2tablespoonslemon juice
- 1cupgreen olives
DIRECTIONS
- Rub chicken pieces with spices and allow to marinate 1 hour.
- Using a large sautee pan, heat 2 tablespoons of oil and brown the chicken over medium heat until it is golden, but not cooked all the way through.
- Remove chicken to a larger pot.
- Add remaining oil to sautee pan, and sautee the onion and pepper for about 5 minutes, stirring constantly.
- Add onions and peppers to chicken.
- Add cilantro, broth, lemon, lemon rinds and olives to the pot.
- Cover and cook 40 minutes over medium low heat, or until chicken is tender and the sauce has reduced somewhat.
- If desired the sauce can be thickened with a bit of cornstarch slurry.
- Serve with steamed rice.
Posted in Recipes | No Comments »
December 15th, 2006 by alice
Tags: Chars, Kitchen, Rice, Tamarind
INGREDIENTS
- 1cup long-grainbasmati rice, cleaned and washed
- 2teaspoonstamarind juice
- 1/2teaspoonmustard seeds
- 1/2teaspooncumin seeds
- 2red chilies
- 1bay leaf (optional)
- 1/4teaspoonjaggery (optional)
- 1/4teaspoonturmeric powder
- 4stalks of freshcurry leaves, washed and torn
- 1tablespoonoil
- 1tablespoon plainpeanuts, broken
- 1teaspoonsalt
- 3cupswater
DIRECTIONS
- Heat a skillet on medium flame.
- Pour in the water, salt, turmeric powder and stir in the rice very gently.
- Bring to a boil.
- Lower flame, partially cover, and cook till all the water has been absorbed by the rice.
- Don’t overcook the rice.
- Keep aside.
- Heat oil in a frying pan on medium flame.
- Toss in the cumin and mustard seeds.
- Allow to sizzle and splutter.
- Once they stop, add the red chillies, curry leaves, bay leaf and peanuts.
- Stir-fry briefly for 10-15 seconds until the nuts turn lightly brown and the curry leaves are aromatic.
- Remove from heat.
- Add this to the rice alongwith the tamarind juice and jaggery, if using.
- Mix gently.
- Sprinkle a few drops of water on top, then cover the container with a lid and allow to cook on simmer for 8 minutes, stirring once in between.
- This will help to make all the awesome flavours of the seasoning and the tamarind juice blend well into the cooked rice.
- Remove from heat.
- Serve hot.
Posted in Recipes | No Comments »
December 15th, 2006 by alice
Tags: Honey, Nutcorn, Squash
INGREDIENTS
- 2acorn squash, cut in half lengthwise,seeds left in
- 2tablespoonsbutteror margarine
- 1/4cuphoney
- 2tablespoonspecans or walnuts, chopped
- 2tablespoonsraisins
- 2teaspoonsWorcestershire sauce
DIRECTIONS
- Heat the oven to 400F.
- Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
- Remove from oven and scoop out the seeds and fibers.
- Mix remaining ingredients and distribute evenly into the cavity of each squash.
- Return to oven for apprx 10 minutes.
- Serve.
Posted in Recipes | No Comments »
December 15th, 2006 by alice
Tags: Easy, Kugel, Noodle
INGREDIENTS
- 8ounceswide egg noodles
- 1cupdark raisins
- 5largeeggs, slightly beaten
- 1cupsour cream
- 1/2cupbutter, melted
- 1/3cupsugar
- 3cupswhole milkor half-and-half
- 3cupscorn flakes, coarsely crushed
- 1/4cup packedbrown sugar
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13 x 9-in baking dish.
- Spread UNCOOKED noodles over bottom of buttered dish, sprinkle with raisins.
- Whisk eggs, sour cream, butter and sugar in a large bowl until smooth.
- Whisk in milk, and pour over noodles.
- Let kugel stand for 5 mins.
- Meanwhile, mix cornflakes and brown sugar in a bowl; sprinkle evenly over kugel.
- Bake kugel until set in center, about 1 hour.
- Serve warm, or at room temperature.
Posted in Recipes | No Comments »
December 15th, 2006 by alice
Tags: Mix, Rice, Spanish
INGREDIENTS
- 2cupswhite rice, uncooked
- 2teaspoonsparsley
- 1teaspoonoregano
- 1teaspoonsweet basil
- 1teaspoonbeef bouillon powder
- 2tablespoonsonion flakes
- 2teaspoonssugar
- 1/2teaspoonpaprika
- 1teaspoonchili powder
DIRECTIONS
- Mix all ingredients in cloth bag or jar.
- To give away as a gift in a food basket.
- When ready to cook add 28 oz canned tomatoes with the juice, 1 3/4c water& 1T margarine.
- Bring to a boil, reduce heat.
- Cover.
- simmer for about 25 min until tender.
Posted in Recipes | No Comments »
